5 THINGS YOU NEED TO KNOW ABOUT JAPANESE WHISKEY

 

LEARN MORE ABOUT COCKTAILS

5 THINGS YOU NEED TO KNOW ABOUT JAPANESE WHISKEY

Whether it's cars, computers or food, the Japanese inexplicably seem to know how to improve everything down to the smallest detail.

But who would have thought that whiskey would be one of them? 

This ancient tradition, synonymous with the British Isles and America, this transplanted art of distillation has flourished in Japan and exploded in the international market.

1) It's whisky, not whiskey.

 

Japanese whiskey is modeled after the Scottish tradition (double distillation) before it is aged in wooden barrels. 

 Unlike sweeter American bourbons and ryes, they tend to be drier.

2) They use Scottish ingredients.

 

Most of Japan's major distilleries import most of their ingredients from Scotland, from barley to the islands' typical barrels. 

 Individuality in flavor comes from the minute details of the Japanese distillation process – such as the water (the Yamazaki distillery uses water that comes from the mountains near Tokyo), the shape of the stills, and the type of wood used in the barrels. of aging. 

 

Some distillers use imported bourbon barrels, but others make their barrels from the Mizunara tree, a tree found only in Japan that adds its own flavor.

LEARN MORE ABOUT COCKTAILS

3) Japanese distillers aim for refinement, not consistency.

When multiple bottles are brought together, even experts would struggle to differentiate between Scotch and Japanese whiskey in a blind tasting for quality. 

Above all, they diverge philosophically. 

Scotch is made as it has always been done for centuries, with Scottish distillers focusing on consistency and a smokier flavour. 

Japanese distillers, on the other hand, seek to constantly refine and perfect, leaning toward more delicate-tasting whiskeys. 

"Japanese whiskeys show a lot of consistency, a lot of elegance and, above all, incredible attention to detail and technique," according to Jim Meehan, PDT manager and mixology expert.

LEARN MORE ABOUT COCKTAILS

4) He's a rising star.

More and more Japanese whiskeys are dominating the world stage. 

In 2012, the “Yamazaki 25 Year Old” won the award for best single malt in the world at the World Whiskey Awards. 

The “Taketsuru 17 years” also won for best malt blend at the same awards. 

"In fact, it has become a coup d'état," says Meehan. "The Japanese are winning."

5) It is (unfortunately) difficult to get.

Although it is becoming increasingly popular, supply in the United States remains limited as it is in Mexico. While there are quite a few distilleries in Japan, only whiskeys made by Suntory and Nikka seem to be available with our northern neighbors and until recently in our country. 

“Hibiki 12 Years” from Suntory and “12 Years from Hakushu,” “Taketsuru 12 Years” from Nikka and “12 Years” from Yamazaki are great places to start if you are looking to get into the world of Japanese whiskey, over 12 years old and with a cost around $70-$105 dollars