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Japanese whisky: Roll out the barrel

Japanese whisky: Roll out the barrel
Local Japanese News In English

After picking up a ton of international awards in recent years, Japan is no longer 'the hidden secret of the whisky world," according to Dave Broom, author of The World Atlas of Whisky. Instead, the country's distillers are now recognized masters in "just bloody good whisky." Experts say Japan's climate - sweltering humid summers and cold winters - both speeds and slows cask maturation, imparting unique tastes. Japanese water, which has fewer minerals than Europe's, also plays a crucial role. "There's a transparency about the flavors," says Broom. "In Scotch you get this wonderful jumble of complexities, so things are kind of flying out and nipping at you from all angles. In Japan, there's slightly more control on the palate." (Time)
Source: News On Japan

Japanese whisky: Roll out the barrel

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