Suntory master blender Shinji Fukuyo on applying Japanese blending artistry to a Bourbon whisky, visiting 'thekhas' in India, and more

 Legent brings together the best of the east and west, melding Kentucky distilling tradition with Japanese blending excellence. While Fred Noe and I have known each other for years, I finally got a chance to work with a legend like him and also got exposure to his tremendous expertise. Since 2014 we were aiming to integrate the legacy of both Beam and Suntory. This is how the Legent idea emerged. We collaborated to create this new product which also gave me immense learning about Bourbon whisky, as I did not really know much about it earlier. While our accents might be different, Fred and I both speak the language of whisky, so the merger was an opportunity for us to grow our knowledge while having fun.  We wanted to take the whiskey lover’s palate to another place on the flavour map, to explore areas that have never been explored before. Legent begins with a historic Kentucky Straight Bourbon recipe that was created by Fred Noe’s family. I’m not familiar with the climate required for Bourbon. As opposed to the far more temperate climate of Japan, Kentucky’s extreme climate leads to speedier maturation. While continuing my sampling process, I was able to discern the way that Kentucky bourbon interacts within barrels over the years. We worked together to deliver a unique bourbon rich in Kentucky tradition and Japanese craftsmanship.

 I visited India six times in the last year and travelled across the country to study how Indians like to drink whisky and what they enjoy. In Japan, we have a practice called Gemba, which basically means ‘the real place’. The idea is you go to the source to do your research and understand consumer behaviour. We visited small and big joints, including bars and thekas, to see how Indians are consuming whisky and what they are consuming it with. This helped us in understanding the nuances of Indian food and flavours and what could match perfectly with it. From these visits, I also got to experience what Indian bar food tastes like and what flavors would go well with it. I made the blend for Oaksmith using traditional Japanese craftsmanship, blended with Scotch Malt whiskies and American Bourbons. Oaksmith will be available at the price of an Indian whisky and the flavourful palate will be well suited to both beginners and connoisseurs alike.

Indian whiskies are often examples of youthful exuberance, are quite enjoyable and have a defined style in their own right. I cannot comment on how the Scots see them, though.

I start the day with an early breakfast and usually avoid strong tasting food, especially for breakfast, to keep my taste buds pure. My job consists mostly of spending all day tasting whisky, hundreds of blends with the team. I do 100 such tastings a day, sometimes more than 200.