These are the bottles they’ll be adding to their bar trolley. Japanese whiskey is known for its nuanced flavour profile, incorporating traditional methods and ingredients inspired by Scotch but with a distinctly Japanese twist. Our panel – made up of WSET-qualified experts and whisky drinkers – tried 11 Japanese whiskies neat, before adding some water to dilute and soften the alcohol and bring out the core flavours. Or try a Highball delicious for consuming alongside your favourite Japanese food, this serve of spirit and soda brings out the flavour of your chosen whisky. Simply sip, like the true connoisseur that you are, add ice, or open up the flavour with a little water. How should I drink Japanese whisky?Īs with any good spirit, how you consume Japanese whisky is entirely up to you, but there are a few drinking rituals surrounding this versatile drink. However, a rapid rise in popularity, combined with limited supply, means age statement whiskies are currently hard to find. Each impacts a specific flavour, whether charred or previously used to contain sherry, bourbon or wine. Japanese producers tend to use a wide variety of barrels, from American oak to an indigenous wood called mizunara. All are known for being exceptionally smooth, and you’ll often enjoy a warming sherry heat, plus a little smoke where a peated malt is involved. Taste-wise, sweet honey notes are characteristic of the Japanese style, but whiskies run the spectrum from light and fruity to luxuriously rich. Though banned under the new rules, these are not set to be introduced until 2024, when they will be voluntary. In fact, the most reputable brands use foreign-produced whisky in their blends – a practice that looks set to continue. However, it’s worth knowing that not all liquids labelled as Japanese whisky are distilled in Japan. From the Eigashima distillery, located in Akashi City, this blend of malt and grain whiskies matures for an undisclosed period in bourbon. It must be aged for three years in wooden casks and clock in at a minimum of 40% ABV. The Best Japanese Whisky Under 50 Akashi Blended Whisky. According to guidelines from the Japan Spirits & Liqueurs Makers Association, a Japanese whisky must be made from malted barley, use local water and be fermented, distilled, aged and bottled in Japan.
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