The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Before 2021, it was possible for brands labeled as Japanese whisky to contain some amount of whisky made outside of Japan. However, in 2021, the Japan Spirits & Liqueurs Makers Association adopted a new industry standard that any spirit labeled as Japanese whisky cannot contain imported whisky and must be fully fermented, distilled and aged in Japan.
While Japanese whisky is modeled after Scotch, Torii and Taketsuru were successful in creating unique spirits that were fully informed by the culture and palate of Japan. Many Japanese whiskies are prized for their elegance, balance and internal harmony. And while Japanese single malt carry the most notoriety, there are a number of Japanese whiskies made from mixed mash of rice and malted barley. These whiskies have a unique profile that adds flavors more common in sake (rice wine) or shochu (rice spirit).
A spirit fermented from a mash of 100% malted barley, distilled at one distillery, and aged for a minimum of three years in wooden casks in Japan.
A spirit fermented from a mash of malted barley and other unmalted grains, distilled at one distillery, and aged for a minimum of three years in wooden casks in Japan.
A mixture of grain and malt whiskies that were fermented, distilled and aged in Japan.