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Though very little information can be found on the history of Japanese whiskey, one thing is for sure - it has become a 21st-century phenomenon. One of the most praised and revered whiskeys, its popularity boils down to the skilled art of blending. Like its closest relative, the single malt Scotch , most Japanese whiskey brands rely on malted barley.

Staying true to Japanese traditions and its nuances, its end product is smooth and layered with harmonious complexity. Drier and smokier, the delicate Japanese whiskey is the result of perfectionism and attention to detail.

The Japanese place value on nature and the same is reflected in its whiskey-making process. By using the purest water from the mountains, distilling at high altitudes, and ageing it in indigenous wood, a distinct spirit is created. Due to its lightness and sweetness, this spirit is extremely versatile, and is commonly consumed neat or highball. Dried and fresh red berry aromas kick off the show, while the palate shows bright orchard fruits and a racy finish.

Made entirely from rice, this bright and floral whisky undergoes two fermentations prior to distillation, then spends three to eight years resting in American and French oak barrels, and former sherry casks. Its fruity character and slight sour funk lead to refreshing sips and make it another ideal summer dram. This bottling spends three years and six years aging on land either side of that voyage, once again in Mizunara casks. The oak lends a perfumed character to the nose, while well-rounded fruit and malt notes set the tone on the palate.

Produced at the Eigashima White Oak distillery, this single malt ages for five to eight years in former bourbon, sherry, and brandy casks. Located in Akashi, near the Osaka Bay, the maturing single malt takes on a salty, maritime profile, which weaves in seamlessly with its rich core of malt and orchard fruit notes. Sep 14, 1, Hypes 1 Comments.

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