Japanese Whisky

Welcome to the Land of the Rising Dram.

Japanese tried to create a Whisky as close to Scotch as possible, hence no ‘e’ in the Japanese Whisky, but allowing the traditions and climate nuances of Japan to influence the end product. Despite not having the ability to claim centuries of history like its Scotch counterparts, in the 90 years-ish since Japanese Whisky production started they have risen from exotic alternative to world-beating Whisky of choice across the globe.

Japanese Whisky is smooth, really enjoyable and quite interesting in its complexity. You won’t find harsh flavours here, more savouring blends and single malts that are delicate whilst not lacking oomph. Japanese Whisky has been enjoying immense popularity for the past few years and is a fast sell out all over the world.

Japanese single malt Whiskies are produced just like any other single malts, distilled from yeast, water and malted barley at a single distillery. They mature in oak casks for at least three years and a day. Due to climate conditions, Whisky in Japan matures at a faster rate than in Scotland, and similar to the US, the wood the spirit is aged in imparts a lot more flavor into the final product. Thirsty for more? Check out Japanese Distilleries!

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Dog Dogson
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It's not uncommon for Japanese Whisky to be aged in mizunara (Japanese oak) casks. Suntory conducted a research on how mizunara oak influences Whisky flavour and found out it adds coconut notes to it.

The two biggest Whisky producers in Japan and major rivals are Nikka and Suntory.

The Highball brought Japanese Whisky back to life. Aside from some attention from overseas, Japanese Whisky consumption domestically was very low during the better part of the early 2000s. It wasn’t until 2008, when Suntory launched the Highball campaign featuring their Kakubin Whisky that things kicked off.

All Japanese Whisky

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