Suntory World Whisky Ao: Five Nations, One Exceptional Blend

In 2019, when Suntory created World Whisky Ao, they had to modify their blending facility in Japan just to handle whisky from five different countries at once. The project required new tanks, specialized measurement tools, and a completely redesigned quality control system. This kind of dedication to a single blend shows why Ao has gotten attention from whisky fans worldwide.

Here at Ojai Beverage Company, we've helped many local whisky enthusiasts discover Ao's unique character. Our store at 655 East Ojai Avenue stocks this blend alongside our carefully selected whisky collection, and we're here to share what we've learned about this interesting addition to the whisky variety. 

Suntory introduced World Whisky Ao in January 2019. The name "Ao" means blue in Japanese, referring to the oceans that connect the five whisky regions in this blend. It's the first whisky to combine spirits from Japan, Scotland, Ireland, Canada, and the United States in a single bottle.

This project became possible after Suntory's purchase of Beam Inc. in 2014. The acquisition gave Suntory direct access to distilleries across multiple continents. With this new resources, Suntory's blending team set out to create something that hadn't been done before.

Each regional whisky adds specific qualities to the bottle. Japanese whisky from Suntory's Yamazaki and Hakushu distilleries gives clean flavors from pure water sources. Scottish whisky brings complexity through Highland and coastal distilleries, adding light smoke and sea-air notes. Irish whiskey, made through triple-distillation, adds smoothness. Canadian whisky contributes grain notes and light spice from northern rye. American whiskey completes the blend with oak flavors and sweet corn notes from Kentucky and Tennessee distilleries.

Shinji Fukuyo, Suntory's fifth-generation chief blender, took on this project with specific goals. He tried hundreds of whiskies from each region, looking for ones that would work together rather than compete. The development took two years, with Fukuyo adjusting the mix by tiny amounts until he found the right balance.

The blending happens in Japan in a specialized facility. Here, Fukuyo and his team control temperature and humidity carefully to keep results consistent. They test each batch multiple times, trying it at different temperatures and with different amounts of water to make sure the flavors stay stable.

The creation of Ao starts with picking specific whiskies from each region based on their age, barrel type, and taste. From Scotland, Suntory picks whiskies from Highland and coastal distilleries - some aged in European oak for spice, others in old bourbon barrels for vanilla flavors. The Irish whiskies come from pot stills, which add texture and essential oils to the mix.

The Japanese portion follows strict rules. Suntory uses whisky aged in mizunara oak, a Japanese wood that adds unique incense and sandalwood flavors. These barrels cost five times more than European or American ones. Some Japanese whisky also ages in Spanish sherry casks, which add fruit flavors and color.

For the American part, Suntory chooses both bourbon and rye whiskeys. Bourbon gives vanilla and caramel tastes, while rye adds spice. The Canadian whiskies include both basic and flavoring spirits, with some aged in new oak barrels for extra depth.

Combining these whiskies takes careful work. After the initial blend, the whisky sits in stainless steel tanks so the flavors can mix properly. This resting period lasts several months, with regular testing throughout. The whisky goes through minimal filtering to keep the natural oils and flavors from each region. It's then bottled at 43% alcohol content, which Suntory chose to show off each regional characteristic while keeping the whisky smooth and drinkable.

The first smell of Ao gives you vanilla and honey from the American oak barrels. A few seconds later, you'll notice light smoke from the Scottish whisky and fresh fruit notes from the Irish spirit. The Japanese whisky ties these scents together with a clean, crisp quality.

When you taste Ao, the first thing you'll notice is sweet vanilla and toffee. These flavors come mainly from the bourbon barrel aging. As you continue to sip, you'll find dark fruits and gentle smoke in the middle of your tongue. The texture feels smooth and silky, with the alcohol well-mixed into the other flavors rather than standing out on its own. Light spices like cinnamon appear from the rye whiskey components. The oak gives structure without overwhelming the other flavors, and you might catch subtle sandalwood notes from the Japanese mizunara oak.

The ending taste shows how well these whiskies work together. The sweet notes fade first, followed by spice and smoke that stay around longer. The final taste is clean and slightly mineral, typical of Japanese whisky, with gentle oak notes at the very end.

Suntory started making whisky in 1923 when they built the Yamazaki distillery. Today, they make several Japanese whiskies that each have their own style. The Yamazaki Single Malt comes from Japan's first whisky distillery, using pure water from Kyoto's Yamazaki region. Their Hakushu Single Malt, made in the Japanese Alps, adds a fresh, green note to their range. The Hibiki Blended Whisky combines malt and grain whiskies aged in five different barrel types, including rare Japanese mizunara oak. Toki, their modern blend, mixes whisky from all three of their distilleries. The Chita distillery focuses on grain whisky, making light, clean spirits that work well in both blends and on their own.

When Suntory bought Beam Inc. in 2014, they added many well-known brands to their collection. They now own Jim Beam, known for affordable but reliable bourbon, and Maker's Mark, which uses wheat instead of rye for a softer taste. Their premium bourbon, Knob Creek, ages longer for deeper flavors. From Scotland, they own Bowmore, one of the oldest licensed distilleries in Scotland, and Laphroaig, famous for its strong smoky taste. They also make Canadian Club, a popular Canadian whisky, and Teacher's Highland Cream, a Scottish blend sold worldwide.

Suntory bottles Ao at 43% alcohol by volume, a strength that balances flavor intensity with smoothness. The whisky comes in 700ml bottles, stored upright to protect the cork seal. The bottle's unique five-sided design needs careful handling and storage.

To keep Ao at its best, store it away from direct sunlight at room temperature. Once opened, the whisky stays fresh for about 12 months. For the best taste, serve it between 59-64°F (15-18°C). At this temperature, you'll catch all the subtle flavors from each region.

Ao goes through minimal filtration to keep its natural oils and flavors. This means the whisky might get slightly cloudy when you add ice or cold water - this is normal and shows the whisky's natural state. The color comes purely from barrel aging, with no added coloring.

Every bottle of Ao contains whisky that traveled thousands of miles before reaching its final form in Japan. The blend then makes one more journey to reach our shelves at Ojai Beverage Company, where we maintain proper storage conditions to keep it in perfect shape.

If you're interested in trying this unique whisky, visit us at 655 East Ojai Avenue. Our team can tell you more about what makes Ao special and help you choose the right bottle for your taste. Call (805) 646-1700 or email OBConline@yahoo.com to check availability and current pricing