Why is Karuizawa whisky often referred to as 'heavy sherry style'?

Ah, when we talk about Karuizawa, the label "heavy sherry" is simply unavoidable. It's actually quite simple to explain; let me give you an analogy.

First, let's talk about what "sherry style" is.

You can imagine a whisky oak cask as a "pot" or "marinade jar" for seasoning food. Newly distilled whisky (what we call "new make spirit") is like a piece of plain meat with little flavor. It needs to be put into this "jar" to marinate for several years before it can absorb the flavors.

A "sherry cask" refers to an oak barrel that previously held Spanish sherry wine. These casks themselves have absorbed the rich flavors of sherry—those sweet and intense notes like raisins, dark chocolate, jam, nuts, and spices. So, when you mature new make whisky in a sherry cask, the whisky slowly "draws out" these flavors, and thus acquires this distinctive style.

Second, why is Karuizawa's sherry style "heavy"?

This is like cooking: some people prefer light flavors, just a pinch of salt is enough; others love strong flavors, needing plenty of ingredients and a long cooking time. Karuizawa is unequivocally that "heavy flavor enthusiast."

• Bold Ingredients: In an era when other distilleries might still use bourbon casks (which impart vanilla and creamy notes) for a lighter touch, Karuizawa was almost single-minded, stubbornly and extensively using high-quality Spanish sherry casks, especially those with the most intense flavors (like Oloroso sherry casks). It relentlessly pursued that ultimate richness, which was highly unconventional in Japanese whisky at the time.

• Long Maturation: The longer the "marinating" time, the richer the flavor naturally becomes. Many of Karuizawa's classic expressions are high-aged, spending over a decade, two decades, or even longer in these powerfully flavored sherry casks. Imagine a premium cut of pork belly, marinated with top-tier sauce, then slow-cooked all day—how could the flavor not be "heavy"? The resulting whisky is as dark as soy sauce, with an oily, complex mouthfeel, bursting with notes of smoked plum, blackcurrant, leather, tobacco, and cocoa. The flavors are so rich they're almost overwhelming.

• Uncompromising: Karuizawa's style is tough and direct. Unlike some whiskies that might blend sherry and bourbon cask spirits to achieve balance, Karuizawa often gives you the feeling of—"I am pure sherry cask, do you dare to love me?" This dominant, unashamed sherry flavor is the essence of the word "heavy."

So, combining these points: only using the best sherry casks + soaking in the casks for a sufficiently long time + pursuing extreme richness without compromise, the final product naturally earned the title "heavy sherry style."

Now that Karuizawa distillery has closed, each bottle consumed is one less in existence. The "heavy sherry" impression it left on the world has become an eternal legend and a topic of endless discussion among whisky enthusiasts.