Introduction to Japanese Whisky

The WSJ has a fantastic article on Japanese Whisky that any whisky aficionado should read. It’s mostly on the state of Japanese whisky production, with looks at several several distilleries, three years after Nikka Whiskey Distilling Co’s 21-year old Takesuru Pure Malt secured the best blended malt awards at the Whisky magazine awards.

At almost every liquor store I’ve been to, there’s always been a bottle of Japanese whisky available and I’ve never had the opportunity to try it out. I think part of me is hesitant because it’s Japanese, whose whisky making tradition is but a toddler compared to the Scots. However, I think it’s fun to try something new so the next time I go to the store, I might take one home with me. One difference, which I’m eager to see how it affects the spirit, is that the distillation process is coal-fired, which is unique nowadays.

One thing that is the same… whisky in Japan is spelled without the E. 🙂

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