Japanese whiskey total wine12/31/2023 “The voluntary regulations were created to stamp out an issue that was more prevalent in Japan and China, where sake or shochu fortified with grain alcohol and darkened using spirit caramel,” says Pollachi. Fortunately, legacy companies like Suntory and Nikka, as well as newer distilleries, have signed on. The basic guidelines are similar to Scotch-the whisky must be aged in wooden casks for a minimum of three years, all production must take place in Japan, the whisky must be made from malted grains and caramel coloring is allowed to be used for consistency. Newly established standards set by the Japan Spirits & Liqueurs Makers Association are an attempt to provide more transparency, but this is a voluntary agreement so it’s up to producers to participate. “Because of this, Japanese whisky is inherently tied to Scotland, not only for the source of its cereal, but due to the art of world blends, a 100-year history which was really the backbone of every Japanese whisky company you know today.”įor many years, distilleries would source whisky from Scotland, blend and bottle it in Japan and call it Japanese whisky. “Assumptions are made that the grain is from Japan, or at least Asia, but this is rarely the case,” Pollacchi says. According to Shibui Whisky co-founder, Nicholas Pollacchi, while bourbon and Scotch are usually made from grains grown in their countries of origin, Japanese whisky producers import most of their malted barley. The source of the barley is also key to Japanese whisky production. This means they can produce many different styles, which can then be blended to achieve a particular flavor profile. Distilleries, like Yamazaki, employ different types of stills to make their whisky and mature it in a wide variety of casks. Blending is front and center in Japanese whisky, with the job of master blender often given the same weight as that of master distiller here in the U.S. While it’s most closely modeled after Scotch, there are some key differences. Japanese whisky (they spell it without the “e”) is a distilled spirit made from a mash of grains, water and yeast. If you’re hoping to pour yourself a glass of Japanese whisky, here’s everything you need to know. They’re working their way up to provide thirsty consumers with alternatives to elusive expressions from classic brands like Suntory and Nikka. The good news: New brands have entered the marketplace. But, talking about the rarity and covet-ability of Japanese whisky is conveniently a great marketing tool. The distilleries making the whisky say they were caught off guard by demand outpacing supply and are working hard to catch up. The category has exploded in popularity over the past decade, resulting in disappearing age statements and skyrocketing prices for many beloved bottles. Unfortunately, those days are in the rearview mirror. It wasn’t long ago that you could find a bottle of 12-year-old Japanese whisky at your local liquor store for around $50. Decorative Wine Racks & Modular Systems.
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