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700ml
Bottle:
$91.20
12 bottles:
$80.94
Fukano Blonde—an all-new, limited expression from the famed distillery—is bottled to showcase the beauty of...
700ml
Bottle:
$93.48
$98.40
12 bottles:
$88.92
Texturally robust and aromatically refined, Fukano’s Sherry Cask whisky feels and tastes downright luxurious....
700ml
Bottle:
$79.80
$84.00
Each individual cask displays Fukano’s signature aromas of ripe fruit and toasted baking spice—think...
750ml
Bottle:
$93.50
6 bottles:
$89.42
Gold color. Aromas and flavors of honey and toasted vienna malt, white flowers and oak dust, orange marmalade, and...
700ml
Bottle:
$78.66
$82.80
NOSE: Ripened dark fruits, white pepper, and aged allspice mix harmoniously with subtle citrus & morning dew. PALATE:...
750ml
Bottle:
$95.40
$106.00
Kaiy? whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s...
750ml
Bottle:
$78.17
$82.28
This was aged in Japan's rare Mizunara oak for the entirety of its maturation, which includes three-month ocean...
750ml
Bottle:
$86.82
$91.39
The lightly smoky sea-breeze aroma entices on the nose. The palate opens with bolder peat smoke underpinned by...
750ml
Bottle:
$71.82
$75.60
Sandalwood aromas are robust and exhilarating on the nose. The cedar cask influence is immediately apparent in the...
Japanese Whiskey Other Whiskey Rum Japan Ukraine Spirit
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.
It is difficult to categorize rum as a single spirit, because of all the spirits found around the globe, rum is perhaps the one which varies most dramatically from place to place. Clear, white rum - a favorite for cocktail drinkers - is perhaps the most prevalent example found today, but there is a whole world of darker, spiced and molasses-rich rums to explore, thanks to the fascinating history and wide reach this drink has.
Rum came about during the colonial times, when sugar was a huge and world-changing business. The molasses left over from the sugar production industry could easily be distilled into a delicious alcoholic drink, and provided extra income for the sugar traders. Before long, it became a favorite of sailors and transatlantic merchants, and it quickly spread across the Caribbean and Latin America, where it remains highly popular today.
The production of rum is a basic and simple one - you take your molasses, add yeast and water, and then ferment and distil the mixture. However, as is often the case, the devil is in the detail. The variation in yeasts found from place to place, the maturation period, the length of the fermentation and the type of stills and barrels used provide the rainbow-colored variation that gives rum its spectrum of styles and characteristics.
All over Japan, farmers and wine producers take the production of alcoholic beverages including plum wine and sake very seriously. It is an industry which dates back well over a thousand years, and is held in high esteem in this far east country, where plum wines and sake often accompany meals and are used for ceremonial purposes. Whilst plum wine is produced in a relatively similar way to grape based wines, sake requires a complex process more akin to the brewing of beer, except using a rice mash instead of other grains. The rising popularity of both of these drinks in the west has seen the drinks industry in Japan increase dramatically over recent years, and both quality and quantity has risen alongside demand, and is expected to rise further.