Japanese Whisky

Japanese whisky is made with barley that's been malted using hot water, whereas most other whiskies are made with barley that has been malted using cold water. This difference in production creates a more complex flavour profile for Japanese whisky. Additionally, the distillation process for Japanese whisky is much longer than for other whiskies. And finally, the aging process for Japanese whisky takes place in oak barrels that have been previously used to age bourbon or sherry, which contributes to the unique flavour profile of Japanese whisky.

There are no hard and fast rules when it comes to Japanese whisky. Personally, we find adding ice to Japanese whiskey can water it down and muffle its unique flavour profile, but everyone is different so you might want to experiment and see what you prefer.

Most people think that Japanese whisky is best enjoyed neat or on the rocks, and we'd have to agree with this. However, we also think it would make a nice change of pace to mix it with a smoky bourbon like Maker's Mark or with an intense single malt Scotch like Laphroaig. The possibilities are endless!