hennessy vs cognac, bulleit bourbon, cynar, blackcurrant syrup (serves four)

CARAFE

OLD FASHIONED

Mars I WAITRADITION. 12 months aged in Red Wine casks. Comprised of both single malt(s) and single grain(s)- rich decadence from the wine influence and a palate of ginger, port & subtle spices.

Pour 60 ml of the IWAI-style blended whisky into a mixing glass. If you want to replicate a slightly more malt-forward profile, add 10–15 ml single malt and 10–15 ml single grain to the mixing glass and stir to combine.

Build the base

Add 4 ice cubes to the mixing glass and stir for 20–30 seconds until the liquid is well chilled and lightly diluted (targeting ~15–20% dilution by eye).

Strain the chilled whisky into a rocks glass over 4 fresh ice cubes (large cube preferred) or serve neat in a snifter if you prefer no ice.

Carefully pour 30 ml ruby port down the side of the mixing glass or onto the back of a spoon so it sinks slightly into the whisky, producing a gentle wine-influenced layer and aroma.

Layer the wine & ginger notes

Add 15 ml ginger syrup to the whisky-port blend and stir once gently (4–6 turns) to integrate the ginger sweetness without losing the layered complexity.

Add 2 dashes of Angostura bitters, stir once more briefly (2–3 turns) to marry the spices with the spirit and port.

Express an orange peel over the glass (pinch to spray oils across the surface) then run the peel around the rim and drop it into the drink.

Skewer a piece of crystallized ginger and rest it on the rim as a complementary garnish—this reinforces the ginger note and adds a chewy nibble.

Taste the whisky blend. If it feels too concentrated, add up to 20 ml spring water to open the aromas and soften the alcohol edge. Stir once gently after adding water.

Adjust and finish

(Optional at-home finishing) If you want to emphasize the red-wine cask character further, place 10 g red-wine-soaked oak chips or a small piece of previously red-wine-soaked barrel stave into a sealed glass jar with 200 ml of the blended whisky and rest for 12–24 hours, tasting periodically. Strain and use that finished portion in place of some of the base whisky (this is advanced and should be done sparingly).

Serve immediately and enjoy the interplay of wine-influenced sweetness, ginger lift, port fruitiness and subtle spice.

IWAI Style blended whisky (12-month red wine cask influence) - substitute

Single malt (to add malty backbone) - optional blending amount

Single grain (to add smoothness) - optional blending amount

Ruby port

Ginger syrup

Angostura bitters

Orange peel (expressed)

Crystallized ginger

Spring water (for diluting to taste)

Red-wine cask finishing (small barrel or oak chips soaked in red wine) - for at-home finishing

IWAI

KUROSAWA TOKUBETSU JAPANESE JUNMA SE

HAKKAISAN TOKUBETSU JUN

HAKKAISAN

Blended Whisky. Starts off with Bergamot orange peel, tobacco leaves and a bit of leather. On the palate, brown sugar-coated prunes are front and center, balanced with hints of green apple, black currant & vanilla custard.

The Lucky Cat "May"

URAKASUMI A

Japanese blended whisky. Light & playful with a touch of peat that doesn't overpower the notes of orchard fruit.

AKASHI

Make IWAI Recipe in just 10m. Mars I WAITRADITION. 12 months aged in Red Wine casks. Comprised of both single malt(s) and single grain(s)- rich decadence from the wine influence and a palate of ginger, port & subtle spices.

Iwai Recipe

Descriptors

Tasting Notes

Food Pairings

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