[I]n short, Japanese whisky is heavily influenced by Scotch, as the original distiller, Masataka Taketsuru, studied the craft in Scotland, and the malt for Japanese whiskies are often brought in from Scotland. It maintains similar traits, particularly the preference to blend varieties for singular tastes, though it’s often lighter, with subtler tones.
Most of the varieties you see in the US are made by distilleries run by Suntory and Nikka, though there are new challengers to the throne. Regardless of origin, it’s often sipped in highball form, with a bit of ice and sparkling water (unlike Scotch’s preferred pairing of a few drops of water, or Tennessee whiskey’s pairing with some fuckin’ Hank Jr.). This mellows it even more and allows a longer time to explore the nuances of the spirit. It’s so popular, in fact, that canned highballs are popular in Japan . . . . . and Japanese-style highballs are showing up on in-the-know cocktail menus across the US
The Yamazaki
- 12 is the flagship of the Suntory label, and an exemplary taste of Japanese whisky. It was the first to hit the market in the US 30 years ago, but nowadays it’s hard to find, and the prices have risen accordingly. Still, it’s a lovely whisky: full of pear, apple, honeysuckle, and light oak.
- Hey big spender! The Yamazaki sherry cask is beautiful thing to behold, and even made Jim Murray’s Whisky Bible in 2013 as the “Best Whisky in the World”. Good luck finding any from that year. The 2016 was released as the beginning of the year with a price tag of $300, but you’d be lucky to find any bottles of it for less than a grand. If you really, really need to show off, this is what you’re going to be getting. Despite the hype, it really is that good. Complex, rich, layered, with a finish that never stops, the Sherry Cask is a transcendental experience. Though, we’re sure at least a part of that is just justification for purchasing an $80 shot of whisky.
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