Category Archives: Whisky

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat.

Whisky is typically aged in wooden casks, generally made of charred white oak.

A Beginner’s Guide to Japanese Whisky: Everything You Need to Know

If you’re a newcomer to the world of whisky, Japanese whisky can be a great place to start. Known for its smooth and mellow flavor, Japanese whisky has been gaining popularity among whisky enthusiasts and novices alike in recent years. In this beginner’s guide, we’ll cover everything you need to know about Japanese whisky, from its history to its production methods and popular brands.

History of Japanese Whisky

Japanese whisky has a relatively short history compared to other types of whisky, dating back to the early 20th century. The first Japanese whisky distillery was established by Masataka Taketsuru, who had studied the art of whisky-making in Scotland. Taketsuru returned to Japan in 1920 and established the Yamazaki distillery in 1923. Other distilleries soon followed, including Nikka Whisky’s Yoichi distillery in 1934.

Japanese whisky production was put on hold during World War II, but it resumed after the war ended. Japanese whisky gained international recognition in the 2000s, when the Yamazaki 12 Year Old won the Best Whisky in the World award at the International Spirits Challenge.

Production Methods

Japanese whisky production methods are heavily influenced by traditional Scottish whisky-making techniques. Japanese distilleries typically use a combination of malted and unmalted barley, as well as other grains such as wheat and rye, to create their whiskies. The water used in Japanese whisky production is also of utmost importance, as it can greatly affect the final flavor of the whisky.

Japanese distilleries typically use pot stills to distill their whisky, which can give the whisky a smoother and more delicate flavor. The whisky is then aged in wooden barrels, typically made of oak. Japanese whisky distilleries often use a variety of barrel types for aging, including ex-bourbon, sherry, and wine barrels, which can give their whiskies unique flavors and aromas.

Flavors of Japanese Whisky

Japanese whisky is known for its smooth and mellow flavor, with notes of fruit, oak, and spices. Japanese whiskies are often described as being less peaty and smoky than Scotch whiskies, making them a great choice for beginners who are still getting used to the taste of whisky.

Some of the most popular Japanese whisky brands include Suntory, Nikka, and Hibiki. Suntory’s Yamazaki and Hakushu whiskies are known for their fruity and floral notes, while Nikka’s Yoichi and Miyagikyo whiskies are known for their rich and complex flavors. Hibiki whiskies are a blend of Suntory’s Yamazaki, Hakushu, and Chita whiskies, and are known for their balance and harmony of flavors.

How to Enjoy Japanese Whisky

There’s no one “right” way to enjoy Japanese whisky, as everyone’s tastes and preferences are different. However, there are a few general tips that can help you get the most out of your Japanese whisky experience:

Start with a high-quality whisky: It’s worth investing in a high-quality Japanese whisky, as the flavor and aroma will be more complex and enjoyable.

Serve the whisky at the right temperature: Most Japanese whiskies are best served at room temperature or slightly chilled, as this can bring out the flavors and aromas.

Use a clean glass: Make sure the glass you’re using is clean and free from any residue, as this can affect the taste of the whisky.

Sip slowly and savor the flavor: Take small sips of the whisky and let it linger in your mouth for a few moments.

Premium Scotch Whisky

Premium Scotch Whisky Bottles Available In The Markets

Scotland currently has more than 130 distilleries that produce different types of whisky. From single malts to grain spirits, there are several choices for Scotch lovers. You can notice a great diversity in the world of Scotch as restless distillers try to experiment with different types of whiskeys. They want to provide you with an endless list of flavor profiles. They like to incorporate both complexities and balance into the beverage. Let us talk about the premium Scotch whiskeys in the world. You can easily pick the right organic whiskey.

Johnnie Walker Black Label

Almost every bar has at least one bottle of this whisky. The first whisky was prepared by Johnnie Walker in 1820. The company has been engaged in the whisky production process for more than 200 years. This drink has become a benchmark in the Scotch whisky industry. 

You can choose this beverage if you love a blend of grain and malt varieties. The whisky will please you with a perfect dose of citrus and smoke.

GlenDronach Revival

GlenDronach Revival is a 15-year-old Scotch that has undergone an evolution in layers. You will enjoy delicate notes of chocolate-covered cherries, cedar, honey, and pecans. 

The whisky is aged in oloroso sherry casks. You can even drink it with your favorite milk chocolate. Drop a number of ice cubes into the drink and sip it after a few seconds.  

Macallan Double Cask–

Rich in taste, this complex drink is easily accessible. Macallan is a well-known distiller that has won several awards. The trusted distiller started its journey in 1824, and since then, it has been producing whisky with a sweet note. Double Cask is an entry-level spirit. So, if you are drinking Scotch for the first time, you can choose Double Cask.

A single bottle can give you a wide range of notes, including caramel, oak spices, and fruits. You will enjoy a balanced flavor in the Double Cask Scotch whisky.

Glenfarclas

Produced in Speyside, this Scotch whisky is 25 years old. You will enjoy chocolatey, nut, and orange-tasting notes. Glenfarclas is a super affordable yet premium Scotch. The distiller has used an oloroso cask for aging the drink. As the whisky is available with a sherry finish, you can choose it as your after-dinner drink.

Ardbeg Traigh Bhan

If you are ready to pay a big amount for your Scotch whisky, Ardbeg Traigh Bhan is the right choice for you. You will have a different perception of whisky while drinking this beverage. 

The distiller used Spanish Oloroso sherry and American oak casks to age the Scotch whisky. You will find a cascade of tastes, including spice, chocolate, and pineapple.

Oban’s Distillers Single Malt Edition

A bottle of Oban provides you with a combination of coastal and sweet tastes. Located in the Highlands, the small distillery has used Fino sherry casks for aging the drink. It is intended to elevate the spirit’s sweetness. It is, of course, a must-try drink produced by the brand. The whisky is available with a comparatively low-price tag.

The single malt has undergone a 14-year aging process in Bourbon casks. The soft, luscious whisky provides you with a full-bodied feel. Besides, you will enjoy floral notes and a honey taste. The distiller has added candied fruits and toasted spices to the drink.

Bowmore Islay

Bowmore blends sweetness and peatiness in a single drink. You will get a delightful sensation while drinking Bowmore Islay. Set up in 1779, the distillery uses different island malts for whisky production. The combined flavor profile has drawn the attention of several Scotch lovers. The sweet honey and lemon notes will satiate you easily. Besides, you will find a long, mellow, and delicious finish.

You can now buy the best organic whiskeys from premium brands. Different distillers have used diverse techniques for distilling the drink. You can select the Scotch whisky that pleases your taste buds.

Usher In the New Year: Choose the Best Canadian Whisky

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Keeping abreast of the best Canadian Whiskies and the worst Canadian whisky will go a long way in maintaining your home bar. It is a fact that 70 percent of Canadian Whiskies are exported to the United States. But then it is also a historical fact that 90 percent of the best Canadian Whiskies are retained within the country. 

Although Scotch and Bourbon dominate the world whisky market, it is true that Canadian whiskey is the dark horse and is quite capable of making a comeback in the industry on a global platform. 

Nevertheless, all Canadian whiskies including the best and the worst Canadian whiskey, like Scotch and Irish whisky have to legally undergo a minimum of three years of aging in their native country within wooden barrels. And no larger than a batch of 700 liters in a new or old, charred or uncharred barrel is required to acclaim the Canadian whiskey label. Moreover, this spirit also has to be mashed and distilled within Canada itself to be called Canadian Whiskey.

Some of the popular whiskies made in Canada include, but are not limited to, Alberta Distillers and Black Velvet in Alberta; Canadian Mist and Forty Creek in Ontario; Hiram Walker; Gimli in Manitoba; Highwood; and Valleyfield in Quebec. These are the big eight best Canadian whiskies produced, sold, and liked across all seven continents.

The 13 Best Canadian Whiskies to Sip in 2023

The land of Maple Leaf boasts some the best Canadian whiskies that have an incredible style of their own. This country is well-known for making some good whiskey. The defining characteristics of Canadian whiskies are that they must be aged for three years in Canada from a mash bill recipe of grains and contain at least 40 percent ABV. However, distillers are free to experiment with different types of recipes and barrels. They are also free to add 9.09% of another spirit to the whisky, as long as it is aged for two years in wood at least.

Canada is best known for two types of whiskies. The 100% grain and rye blends. The best Canadian whiskies involve a different manufacturing process than American whiskey. These grains are individually fermented, distilled, matured, and subsequently blended. The best Canadian whiskies also have less strict distilling laws. Distillers can therefore get more creative with grains, blends, ages, barreling, and cask finishes. 

Here are some of the best Canadian whiskies to savor keeping their most distinguishing features in mind.

  • Canadian Club 100% Rye: Coming from the Alberta region, the Canadian Club is a well-known brand in the United States. It is an extremely popular and affordable blended whiskey available in the market. Moreover, the Canadian Club is a great example of Canadian rye. It is a 100 percent rye whisky that is aged in a few different types of barrels. Nevertheless, it does not portray the most intense rye whisky experience you can find. But then this whiskey that is crafted by Alberta Distillers with 40 percent ABV alongside caramel, oak, and spice-tasting notes is certainly a good deal.
  • Caribou Crossing: Coming from the Quebec region in Canada, this Sazerac brand product, is one of the best Canadian whiskies available. Although it is pricier than other average Canadian whiskies, Caribou Crossing is worth every drop. This Canadian Whiskey produced from corn and rye grains contains 42 percent ABV. However, what makes this whisky stand out is that it is a single-barrel release. Each bottle of this whiskey comes from one particular barrel instead of a blend of many casks. Therefore, every bottle will taste slightly different than the other. But overall, you can look for notes of vanilla, honey, and spice.
  • Crown Royal Deluxe Blended Canadian Whiskey: It is one of the best Canadian whiskies coming from the Manitoba region. The Crown Royal Deluxe Blend is produced from blended grains and features 40 percent ABV alongside tasting notes of oak and sweet vanilla. It is definitely a nice upgrade that won’t break the bank. The Crown Royal is blended with 50 different whiskies aged in oak barrels. It is extremely popular because the spirit is smooth, and sweet, and can be used in many different cocktails. So whenever you think of Canadian whiskey, think of Crown Royal.
  • Forty Creek Confederation Oak: This whiskey comes from the Ontario region in Canada. It is a rye, barley, and corn grain whiskey containing 40 percent ABV alongside tasting notes of praline, honey, and dark fruits on the palate. The Forty Creek is an excellent expression from the Grimsby, Ontario distillery. The Confederation Oak was created to commemorate Canada’s 1867 Confederation. This blended best Canadian whiskey is finished for up to two years in new oak barrels. The distillery claims to have a tighter grain because of the colder climate. 
  • Gibson’s 12-Year Finest Canadian Whiskey: Alongside tasting notes of caramel, marzipan, warm oak, and confectionery on the palate, it is one of the best Canadian whiskies coming from the Quebec region in Canada. Featuring 40 percent ABV, Gibson’s 12-Year-Old is produced from grain, rye, and barley. John Gibson founded this whiskey in Pennsylvania in the 1830s and the brand thrived until prohibition forced the distillery to shut down. It was subsequently scooped up by a Canadian company. Corn and grains grown in the Quebec region take center stage along with a range of age expressions in this version. Gibson’s 12-year-old is the flagship for the brand, leaning on notes of Gibson’s 18-year-old. This spirit is made by blending various finished expressions normally ranging from higher-proof corn whiskey and lower-proof rye. Although the oft-elusive Gibson’s 18-year-old is a real treat, the 12-Year-Old is an elevated alternative to standard light, budget Canadian blends.
  • Gooderham & Worts 49 Wellington: This unmalted rye, rye malt, barley malt, wheat, corn, and red fife wheat whiskey comes from the Ontario region in Canada. The mix is left to mature in red oak casks outfitted with red oak insets. The 49 Wellington best Canadian Whisky contains 49 percent ABV alongside tasting notes of unique spice, honey, and white pepper balanced out by old oak, integrated tannins, and sweetness. Gooderham & Worts is one of the most historic distilleries in Maple country. What started as a milling company, later expanded into brewing and distilling. It was the largest producer of whiskey in the world by the late 1800s. The company now primarily turns out whisky blends of corn, barley, wheat, and rye.
  • JP Wiser’s 15-Year-Old: Coming from the Ontario region in Canada, this best Canadian whiskey is a blend produced from mature grain corn along with a hint of rye spice. The 15-Year-Old features 40 percent ABV alongside tasting notes of green apple, toffee, spices, and dried fruits after being aged for 15 years. This JP Wiser’s whiskey is a favorite for bartenders. It is a good value whiskey and a fantastic digestif to culminate a memorable dinner at affordable costs.
  • J.P. Wiser’s 18-Year-Old Blended Canadian Whiskey: This version of J.P. Wiser’s best Canadian whiskies also comes from the Ontario region in Canada. The 18-Year-Old is a grain blend whisky containing 40 percent ABV. It has tasting notes of earth, smoke, and rye on the nose. This Canadian whisky stands out for its complexity in flavors driven by the usage of the bourbon barrels that are used for aging. Moreover, this best Canadian whisky that is perfect for sipping is well-balanced at a great price.
  • Lock Stock & Barrel 16 Year: This 100 percent rye whisky from Alberta in Canada is sourced and bottled by Cooper Spirits Company in Pennsylvania, U.S. Containing 53.5 percent ABV, this best Canadian Whiskey is well worth the price you shell out. The Lock Stock & Barrel 16-Year-Old displays a deeply spicy background that is tempered by tasting notes of caramel, cocoa, and dried fruits. It undergoes 20 years of aging in American oak. Enjoy sipping this on its own, or use it for a premium cocktail experience.
  • Lot 40 Canadian Rye Whiskey: Coming from the Ontario region in Canada, it is one of the best Canadian whiskies crafted at Hiram Walker Distillery. This expression from Lot No. 40 is made from a mash bill of 100 percent Canadian rye that is distilled in copper pot stills. Alongside some notes of fruit and vanilla, this whiskey displays a nice balance of sweetness and spice on the palate, along with a buttery mouthfeel. It is a stellar example of rye whisky from the north.
  • Pike Creek 10-Year-Old Rum Barrel Finished: Produced by Corby Distilleries, Pike Creek’s rye whisky from Ontario contains 42 percent ABV. It undergoes some interesting barrel finishes after initial maturation. The best expression of this 10-year-old blended Canadian rye whiskey comes from finishing in rum barrels. The secondary maturation eventually brings notes of banana and brown sugar to the mix of caramel, dried fruit, and spice flavors.
  • Pops Canadian Whiskey: The Pops distillery was founded in 1943. It is located in the Quebec region in southern Canada. This best Canadian Whiskey leans heavily on Canadian-made 14-year-old ryes alongside corn as the star of their blends. However, it is subsequently brought down to Austin to blend with Texas waters and brought to 42 percent ABV.  No colorings, flavorings, or sugars are added. In spite of the large amount of rye that goes in the making, the addition of younger corn whiskies makes this spirit light, and easy-sipping whiskey. It is also well suited to Manhattan. You can expect tasting notes of subtle spice, balanced out with cereal and sweet vanilla.
  • WhistlePig Rye 10 Year: This Whiskey finishes aging and is bottled in the Vermont State of the United States. However, it arrives here from Canada and is probably one of the best Canadian whiskies that can gracefully add value to your home bar. The WhistlePig 10-Year Rye Whiskey is bottled at 100 proof, so it doesn’t disappear into the background when used in cocktails. This whisky is complex, and honey-packed, with burnt orange and slight smoke. It has a great, rich spice character in its flavor profile that attracts whiskey lovers alike.

The Worst Canadian Whiskey

Choosing the worst Canadian Whiskey is a difficult task. There is nothing like it in fact. Nonetheless, here is a short list of the 5 worst Canadian whiskey brands simply because they are available at low prices.

  • Cabot Trail Maple Whiskey: This worst Canadian whiskey at 31.7 percent ABV is low priced. Its flavor profile is inspired by Canadian tradition. The Cabot Trail Maple is a lightly malted liqueur blend of pure premium-grade maple syrup and aged Canadian whiskey. This Maple whiskey has a complex yet creamy caramelized taste that goes well with a baking spice of rye whiskey. It has a balanced mouthfeel along with a rounded finish and maple syrup undertones.
  • Forty Creek Copper Pot: Another worst Canadian whiskey at 43 ABV is the Forty Creek Copper Pot due to its lower price tag. It is also called Copper Bold, as it is a bold and full-bodied whisky. The Copper Bold has a higher proof that complements its deep flavors. It has a thick, rich body with an oily texture but no burn. The CB features a fine balance of intense toffee caramel aromas and rye spice notes resulting from extra oak aging. Because of its delectable blends with a higher alcohol content when compared to several other Canadian whiskies, this worst Canadian whiskey is great to savor.
  • McAdams Canadian Whiskey: Featuring 40 percent of ABV, this worst Canadian Whiskey is one of the cheapest Canadian whiskies in the market. It is 80-proof and aged in ex-bourbon barrels. The McAdams Canadian Whiskey has welcoming citrus, orange, and vanilla aromas on the nose. With a smooth texture along with caramel, oak notes, and vanilla hints, this worst Canadian Whiskey is a light-bodied whiskey.
  • Pendleton Canadian Whiskey: This worst Canadian Whiskey contains 40 percent ABV, and holds a place in the American heart. The Pendleton Canadian whiskey has a touch of America and is bottled according to its name and history. This light Canadian whiskey with a caramel note upfront mellowing to vanilla notes can be enjoyed straight, on the rocks, or as a base for favorite cocktails.
  • Revel Stoke Blended Canadian Whiskey: This blended Canadian whiskey version contains 40 percent ABV. It is well-known for its blend and interesting flavors. This worst Canadian whiskey has a strong profile but with a pleasant sweetness. The Revel Stoke Blended Canadian Whiskey displays a light, slightly watery, and sweet mouthfeel. You can bang on expecting a medium finish that fades with sweetish, spicy, and peppery undertones alongside caramel aromas, vanilla, and hints of allspice.

The Last Word

For thoughtful, sip-worthy Canadian whiskey blends, J.P. Wiser sets the gold standard. Try out the Canadian Club or the Lot 40’s Rye offerings if you’re looking for a truly Canadian expression of high-rye whisky. 

FAQs

What is smoother? Canadian Whiskey or Bourbon?

Canadian Whiskey is a type of spirit that is exclusively produced in Canada. It is lighter and smoother than other styles of whiskey. Most Canadian whiskies are blended multi-grain liquors that contain a high percentage of corn.

Which is the best-selling Canadian Whiskey?

The Crown Royal Nobel Collection Winter Wheat is the best-selling Canadian Whiskey. It is also America’s best-selling and tasting Canadian spirit. The Nine independent whiskey experts on January 13, 2022, entitled Crown Royal Nobel Collection Winter Wheat, 45 percent ABV as the best Canadian Whiskey of the Year.

Can Canadian whiskey be drunk straight?

You can put the mixers away if you like with Canadian whiskies. It is safe to put the ginger ale or soda away and drink it on the rocks or neat if you want. The quality of spirits definitely holds up here and is up to the mark in Canada.

Which is the oldest and most famous Canadian Whiskey brand?

The oldest and the most famous whiskey brand is the Canadian Club 40-Year-Old. It is released by a Canadian distiller and is one of the most expensive, at a suggested price of $249.95.

Is Canadian whiskey sweet to taste?

As corn and wheat grains are primarily used in the production of Canadian Whiskey, the spirit imbues these distinct flavor profiles of the grains in the resulting blend. Classic Canadian Whiskies have mostly been known for being light and sweet liquors in the Whiskey world.

Which Canadian whiskey brand is the oldest?

The Canadian Club 43-Year-Old released by a Canadian distiller is considered to be the oldest whiskey brand in Canada.

What do Canadians drink at Christmas?

Both civilian and veteran Canadians raise a glass of Moose Milk on Christmas, and during New Year’s. The legion dating back to 1646 suggests that  Moose Milk was served to the public for those of legal drinking age during the New Year’s ceremonial gathering.

Is the quality of Canadian whiskey good?

Yes, the country offers a perfect environment for growing whiskey grains. Canadian whiskies therefore frequently earn top billing at international whiskey competitions. Moreover, most of the best bottlings like Gibson’s 18-year-old and craft distillery single malts are not distributed outside the country. This makes a strong case for a Canadian Whiskey tour. 

What is the best way to have Canadian whisky?

It depends on the style of Canadian Whiskey you are having. However, blends with a lower age statement are excellent in cocktails like a citrus-driven cocktail or a highball. Moreover, higher-proof or 100 percent rye whiskies shine in spirit-forward cocktails. They add a big spicy backbone to an event. Nevertheless, make it a point to try sipping older-age Canadian whiskies neat.

Japanese Whisky: The 2023 Buzz Word In India

Quite a few Japanese whiskies come close to the levels of Islay scotch. In terms of peat, there are many decidedly smoky expression options to allure you. 

The Suntory Whiskey Rectangular Bottle is undoubtedly one of the best Japanese whisky on our list. It is simply known as ‘Kaku’, down here. It is one of the most well-known blended whisky brands that is sold in Japan. Nikka’s Yoichi Single Malt is yet another reputed Japanese whisky that is one of the best. Nikka’s Yoichi is NAS whisky that has an ample dose of smoke. However, it is balanced out by tropical fruit and caramel flavors on the palate.

Drinking any Japanese whiskey neat or on the rocks is the best way to experience its’ complete flavor profile. Our suggestion is that you try Japanese whisky neat at least once. So that you can experience the complexities and nuances of the spirit coming from the far east.

The Twelve Best Japanese Whiskies to Savor in 2023

Many Japanese whisky brands have become incredibly popular over the past decade. Several bottles of the spirit have become increasingly rare. And mind you, they are expensive, as distilleries claim to struggle to meet the demand. Possibly due to the rapid growth of this category. 

There are numerous brands that have stepped in to fill the void. They offer new blends and NAS without any age statement. Many of these whiskies are great cocktail components. Be sure to perform research before buying as some brands source a blend of whiskies made in other countries across the world and subsequently bottle it in Japan. Nonetheless, they call it Japanese whisky. 

However, these are not the only reasons why Japanese whiskies have become so popular. There are some truly incredible drams to be savored if you are willing to explore the category. Let us see which is a good place to start.

Here are some of the top choices we have found there with help from the experts.

  • Akashi White Oak: This is the best NAS blended Japanese whisky. It features an ABV of 40% alongside tasting notes of marshmallow, spice, and vanilla. The Akashi White Oak blended whisky is a crowd-pleaser that eventually is made by a Sake expert. It is aged in a variety of cask types, including shochu, bourbon, and sherry. The Akashi White Oak is complex and gives you a little bit of everything that scotch drinkers love. This spirit portrays the richness of American oak, Smokey peat undertones, and leather on the finish.
  • Yamazaki 12-Year-Old: It is the best overall Japanese whisky featuring an ABV of 43%. With tasting notes of fruit, clove, and orange, Suntory’s Yamazaki 12-Year-Old is considered the core expression of the brand’s single malt line-up. It is probably the best-known Suntory whisky option, including the Hakushu range, and was once pretty easy to find. Nevertheless, you still can, but expect to pay close to $200 for a bottle. Yamazaki 12 Year Old is a floral and fruity single malt reminiscent of scotch. But the style is very much its own. It is an excellent starting point for many of you who are eagerly wishing to explore the category of Japanese whisky.
  • Hakushu 12-Year-Old: It is the best single malt Japanese whisky. Featuring an ABV of 43% alongside tasting notes of apple, honey, and light smoke, the Hakushu 12-Year-Old is made at one distillery from malted barley. Single malt in Japan essentially means the same thing as it does in Scotland. This unique and delicious Japanese whisky is produced in the Japanese Alps, and the product is just as gorgeous as the environment. This Japanese whisky has woodsy and herbaceous notes that expand to include delightful fruits as well. It is eventually backboned with a light peat quality. The water source for this Japanese whisky comes from the mountains deep in the forest near the distillery. It is a secret ingredient that makes this whisky very approachable for a peated whisky.
  • Hibiki 17-Year-Old: This Japanese whisky is the best-aged statement blend. It features an ABV of 43% alongside tasting notes of cherry, peach, and toffee. The art of blending Japanese whisky is very important. It stands as a testament to this Suntory’s superb Hibiki range of whisky. There are two NAS blends available in this category. But the 17-year-old is just as good as any single malt out there. It is a blend of grain and malt whiskies that are aged for nearly two decades. With a silky-smooth mouthfeel and a buttery, fruit-laden palate, the Hibiki 17-Year-Old can be used for a very top-shelf cocktail. But in reality, this Japanese whisky is best when sipped and savored neat.
  • Kikori: It is the best rice whisky variety made in Japan. It features an ABV of 41% alongside tasting notes of citrus, floral, and vanilla. Many lovers of Japanese whisky consider Kikori to really be an aged shochu. However, it qualifies as a whiskey under the US definition of the spirit. The Kikori rice whisky is aged in French Limousin oak, American oak, and sherry casks for a minimum of three years. The process imparts the spirit with a wide range of flavors. Kikori is great if you prefer to savor a nice light whisky. Kikori is also a good one to try in a Highball.
  • Mars Maltage Cosmo: This is one of the best world blends of Japanese whisky. It features an ABV of 43% alongside tasting notes of chocolate, dried fruits, and oranges. This bottle of whisky from the Mars Shinshu distillery is a blend of whisky distilled in Japan but sourced from Scotland. The Mars Maltage Cosmo tastes like a sherry-casked scotch with hints of vanilla and plum. This is likely due to the inclusion of whisky that was aged in sherry butts in the blend, along with spirits aged in ex-bourbon barrels. Savor this Japanese whisky in an old-fashioned cocktail or one over a few ice cubes.
  • Mars Shinshu Iwai 45: This is the best under $50 Japanese whisky. It features an ABV of 45% alongside tasting notes of baking spice, pear, and vanilla. The Mars Shinshu Iwai 45 whisky comes from the Nagano prefecture in Japan. The whisky blend is made from a mash bill that is mostly corn. Along with some malted barley and rye as well. The Mars Shinshu Iwai 45 has aromas of vanilla with hints of baking spices. The palate, however, is sparse with pear and quince notes. Because of its 45 percent alcohol level, it is a great summer sipper and excellent for making cocktails.
  • Nikka Coffey Grain: It is the best under $100 Japanese whisky label. Nikka Coffey Grain features an ABV of 45% alongside tasting notes of coffee, caramel, and vanilla. Nikka is a major whisky producer in Japan. The Coffey Grain is named after Aeneas Coffey, who was the inventor of the continuous still. This whisky is made mostly from corn. As opposed to barley which is normally used for single malts. The corn ends up giving this delicious whisky a creamy texture along with a sweetness that would unfailingly appeal to many of you who are bourbon fans.
  • Nikka From the Barrel: This Japanese whisky is best for those who love bourbon. It features an ABV of 51.4% along with tasting notes of caramel, oak, and vanilla. Nikka From The Barrel Whisky also has delicate notes of butterscotch, alongside a speck of orange peel. Nikka From The Barrel has enough character to be enjoyed neat or on the rocks. It also holds its ground in complementing an old-fashioned cocktail.
  • Nikka Yoichi: This is the best Peated Japanese Whisky available. It features an ABV of 45% along with tasting notes of almond, smoke, and vanilla. There are only a few Japanese whiskies that come close to the levels of Islay scotch in terms of peat. Some of these decidedly angle smoky expressions. Nikka’s Yoichi is a single malt and one of the best among them. With an ample dose of smoke, Nikka Yoichi NAS whisky effectively balances out with help of caramel flavor and tropical fruits on the palate. You can either sip it neat or mix it with soda and ice to enjoy an intensely flavored Highball.
  • Suntory Toki: It is the best Japanese whisky for Highballs. Featuring an ABV of 43% along with tasting notes of apple, citrus, and smoke, enjoy the Suntory Toki Whisky by mixing it with some sparkling water and a squeeze of lemon. Toki actually means ‘time’ in Japanese. It has a blend of some of the best whiskies from around the world that Suntory makes. Savor the notes of pink grapefruit, almonds, and a light vanilla finish. This Japanese whisky offers a great excuse to treat yourself to a yummy Highball.
  • Yamazaki 18: This is the best 18-Year-Old Japanese whisky available in the market. It features an ABV of 43% along with tasting notes of candied fruits, citrus, and vanilla. It is an expensive and rare bottle of whiskies these days. But it just might be worth the price. The 18-year-old Yamazaki certainly tops the 12-year-old on our Japanese whisky brand list. So prepare yourself to shell out close to a grand to get one of these. Or stop by one of those bars that pour it by the ounce. Having this Japanese whisky aged for 18 years in a combination of American, Mizunara, and Spanish oak is a privilege. Effectively, this gives the whisky a wide range of flavor notes.

The Last Word

The Yamazaki 12 isn’t exactly a cheap bottle of Japanese whisky by any standards. But it is arguably one of the best. This Japanese whisky is aged in a combination of cask types that results in providing the liquor a fruity, spicy, and oaky single malt whisky. The Yamazaki 12 is best sipped on its own. You will never be disappointed if you manage to snag-in a bottle.

FAQs

Is Japanese whiskey like Scotch?

Japanese whisky is not like Scotch. They are, however, most commonly made from barley and distilled in a continuous still. As opposed to the pot stills that are used for Scotch. The Suntory, Yamazaki, and Hakushu, all owned by Kirin, are aged in casks that previously held bourbon, sherry, and/or other types of wine.

How do Japanese people enjoy drinking whiskey?

Most often, Japanese consumers drink whisky neat, on the rocks. They use equal parts of whisky and water, or twice up (Mizuwari) whisky and water at a ratio similar to non-carbonated Highballs and cocktails.

Do Japanese people consume a lot of alcohol?

Excessive drinking are part and parcel of Japanese culture. Singing and dancing, even at funerals, was the rage. Alcohol, beyond doubt, is an important and accepted part of Japanese daily life. Right from social and business spheres, drinking to religious rites and traditional customs, Sake plays a central role and is considered normal.

How come Japanese whiskey tastes different?

Japanese whiskies are in fact all about the small differences in flavor. This normally depends on the water sources and the type of wood used for the barrels. This will eventually add different tasting notes. Moreover, some distilleries use wood that is only found in Japan. This ends up creating a flavor that consumers will not be able to get from an American spirit.

How are Japanese whiskies made?

In terms of production methods, Japanese whisky is quite similar to scotch whisky. Both single malts and blends are the main styles that are made using pot and column stills. They are subsequently aged in a variety of barrel types including ex-bourbon barrels, sherry casks, and Japanese Mizunara oak. It is a fact that blending is very important in the making of Japanese whisky. There are many distilleries making different types of whiskies that are ultimately put together by the master blender before bottling.

Can you add Japanese whisky to cocktails?

Yes you can! Japanese whisky goes very well in cocktails. The Highball in fact is a simple drink that is very popular in Japan, It is a combination of whisky, and soda water, along with a slice of lemon or citrus peel. You can also use Japanese whisky in classic whisky cocktails like the Old-Fashioned, obviously depending upon the bottle you lay your hands on. You can also try Japanese whiskies on your own to truly get acquainted with the character of liquor.

Yanghe Daqu Baijiu:The Funkiest Drink in the World

Once presented as a tribute to the royals in China, Yanghe Daqu is a type of Baijiu that was first made in the Sui and Tang dynasties in AD 581. The liquor uses only the highest quality sorghum as a base and the best wheat, barley, and peas. The high temperature of the region acts as the fermenting agent. This traditional craftsmanship has been passed down the millennia.

Baijiu literally means White Liquor. It is a type of Chinese liquor made from whole grains like sorghum. Baijiu is clear, colorless, with alcohol content ranging between 40-60 percent.

While Baijiu is literally served at banquets and stored on the shelves of convenience stores right next to the mineral water, it is the most infamous drink in China. However, toasting 80-to-120-proof firewater isn’t everyone’s idea.

Understanding Baijiu

Let us take these questions and answers to understand Baijiu better.

Is Baijiu as good as Vodka?

Baijiu has yet to become popular in the West, unlike tequila or vodka. 

What is Guojiao 1573?

Guojiao 1573 is a baijiu brand continuously produced by the distillery with the same name. It is the oldest baijiu producing distillery in the world and dates back to 1573, in the Ming dynasty. Both Guojiao 1573 and National Cellar 1573 are brands named in commemoration of its founding year.

What does Yanghe spirit Classic Ocean Blue mean?

It is a brand name claiming to condense the lasting appeal of the ocean within the bottle. Ocean Blue is a star product of the company that adopts superior original liquor containing the best liquid from the heart portion of the distillation. Ocean Blue is aged for a period of at least 3 years. It features a mellowly sweet cool taste that is refreshing.

How is Chinese Baijiu consumed?

Baijiu is traditionally served neat and at room temperature in China. It is normally drunk at mealtimes in the company of others. Shots from small glasses follow a series of communal toasts.

Is baijiu a whiskey?

It is a traditional Chinese distilled spirit that is usually made from grain. Baijiu draws from a more expansive palette than whisky does. It contains sorghum, along with barley, millet, rice, and peas that are regularly used.

Is baijiu a type of wine?

Baijiu is sometimes called by the more archaic term Shaojiu. It is a clear distilled liquor often regarded as the national drink of the People’s Republic of China. While Baijiu translates as “white wine”, it is not wine. In fact, Baijiu is a high-alcohol spirit that Chinese people prefer to consume with food, and not on its own.

Do baijiu and vodka taste similar?

Westerners have called Baijiu funky. It has a rotting, sweet fruit flavor with a touch of nuttiness to it. Some types of Baijiu have an aroma that is similar to soy sauce. Baijiu’s complex flavors arise from a production process passed down from one generation to another spanning over thousands of years.

Is baijiu and soju same?

The difference between soju and baijiu is that soju is a Korean distilled alcoholic beverage. It is similar to sake. While baijiu is a clear, Chinese distilled alcoholic beverage. Baijiu contains about 40-60% alcohol by volume and is typically distilled from sorghum.

What is Hong Kong baijiu?

The short name for Hong-Kong Baijiu is HKB. It is a newer brand of baijiu that is slowly making inroads in the U.S. HKB is distilled from a mash of five grains. These are sorghum, rice, sticky rice, corn, and wheat. And then HKB is blended in Italy by a grappa producer after ageing for two years.

What can be mixed with baijiu?

Absinthe goes very well with baijiu. So do Citrus and Mescal. You can also play around with spices. Including Ginger, Sherry, Nutty Liqueurs, Herbal Liqueurs, and Amari. This is a perfect way to introduce yourself to Baijiu. Fruits like fresh red berries tend to get lost. However, Pineapple is a great compliment that goes well with baijiu.

Is it necessary to chill baijiu?

No, Baijiu should never be chilled. It should always be served at room temperature. Baijiu is typically poured into a small ceramic pitcher and from where the spirit then goes into small, specialist glasses for drinking.

Is baijiu Chinese whiskey?

More or less. Baijiu has been made in China for more than 5,000 years. It is the country’s national drink that is distilled from glutinous rice or wheat. Every bottle of Baijiu is classified into one of these flavor categories: light, strong, rice, sauce (soy), or mixed.

Is baijiu good for your health?

The ‘clear liquor’ in Baijiu helps flush the body. It keeps the machinery operating around the blood cells that efficiently run. Baijiu works like wine when consumed in small quantities. It has similar qualities and health benefits.

What does baijiu smell like?

Baijiu is highly complex and aromatic, reminiscent of overripe tropical fruits like guava, pineapple or banana, with earthy cheese-like notes. Baijiu is the mouth that contains all of these flavors punctuated by a long, peppery finish.

Is baijiu stronger than vodka?

Baijiu tastes like intolerably bad alcohol. However, it is similar to vodka in clarity and strength (40-60 percent ABV). It is best to cleave to baijiu’s closer cousin, the Korean soju.

Which is the strongest alcohol in the world?

Spirytus Vodka is the strongest commercially-available spirit in the world. It has a whopping 95% abv. Therefore, consumers are warned to never drink the spirit neat. And instead, mix it with juice or use it as a base for liqueurs.

Baijiu is rare in the United States. It is available though at some cocktail joints around town. And usually, as a kind of one-off novelty that bartenders’ stock to impress. Nevertheless, baijiu’s billion-strong fan base in China means it’s the best-selling liquor in the world.  It is not surprising that baijiu has failed to gain a foothold in the West. The most common flavor descriptions by those who have tried in the West include rotten fruits, sweaty socks, or even worse things. To the unaccustomed, this stuff tastes weird.

Styles & Types of Baijiu

Baijiu is a tree with many branches, although it is often discussed as a single type of spirit. Baijiu styles and types can be worlds apart in ingredients, production methods and flavours. However, it is necessary to know about Qu before we get a classification of Baijiu.

Qu, or the brewer’s yeast, is the key to turning grains into alcohol. Qu, however, contains much more than just yeast. Qu is made Qu by crushing moistened grains into a paste. The process forms them into clumps by continuously adjusting their moisture level within a controlled environment.

The chunks draw yeast, bacteria and other microorganisms from the air by the end of the process. How Qu creates subtle differences in taste and recipes are the most carefully guarded secrets in the industry.  

Thirteen Categories of Baijiu 

Here are the most popular 13 categories of Baijiu based on how they smell.

  • Nong Xiang or Strong Aroma: This type of Baijiu is fermented in earthen pits. It is the most popular and widely produced type of Baijiu made in China. There are two variations of strong-aroma baijiu. One is a single grain baijiu (danliang). And the other is the mixed grain baijiu (zaliang) type distilled from one or more grains. Nong Xiang baijiu is fiery in taste along with a fruity sweetness. Nong Xiang baijiu has intimate ties to China’s Sichuan in the southwest, the country’s largest alcohol-producing province. And to the eastern regions of Anhui, Jiangsu and Shandong.
  • Qing Xiang or Light Aroma: Qing Xiang baijiu is the second-biggest category produced by volume in China. It is distilled from sorghum and rice husks. And fermented in ceramic jars. It is fermented with Big Qu made from barley and peas. Qing Xiang typically has a mild floral sweetness. This type of Baijiu is commonly associated with northern China.
  • Xiao Qu Qing Xiang or Xiao-Qu Light Aroma: Xiao-Qu Light Aroma Baijiu is another hybrid type of baijiu. It is primarily distilled from sorghum. And fermented in pots with rice Qu. Xiao-Qu Light Aroma Baijiu retains light aroma’s mild floral character. This type of baijiu contains some of the mellowness of rice aroma.
  • Jiang Xiang or Sauce Aroma: Sause-aroma baijiu derives its name from its distinct and lingering fragrance. It is said to resemble soy sauce. Sause-aroma baijiu is a mellow spirit with a layered taste of herbs and fermented beans. It has a long aftertaste. Sauce-aroma production is labour-oriented and is resource-intensive. Sause-aroma baijiu involves multiple fermentation processes in underground pits lined with stone bricks. This type of Baijiu is closely associated with northwestern Guizhou and southeastern Sichuan.
  • Mi Xiang or Rice Aroma: Mi Xiang baijiu is most closely related to the huangjiu region in its production process. The Rice Aroma baijiu is distilled from long-grain rice, glutinous rice or a combination of the two. It is fermented with tiny rice Qu. And often contains Chinese medicinal herbs. This type of Baijiu is aged in limestone caves. Rice Aroma baijiu is frequently infused with fruits, herbs, tea flowers, or TCM. The rice aroma is smooth, mild, and resembles Japanese sake in taste. Mi Xiang is produced throughout southern China. It is most closely linked to Guangdong and Guangxi provinces in southeast China.
  • Feng Xiang or Phoenix Aroma: The ‘West Phoenix Spirit’ is named Xifengjiu. It comes from Fengxiang and Shanxi Province. Phoenix aroma combines aspects of the light and robust aroma types of baijiu. This type of baijiu is primarily distilled from sorghum fermented in earthen pits. Along with barley, wheat, and pea-based Qu. Phoenix-aroma baijiu producers replace the mud fermentation pits mud lining each year. And employ a short ten-day fermentation method. Phoenix-aroma baijiu, following distillation, is aged in the ‘seas of alcohol.’ These are giant rattan baskets filled with cloth sacks hardened with pig’s blood, vegetable oil, and beeswax. Feng Xiang baijiu is well-known for its fruity aromas, expanding finishes, and grainy tastes.
  • Jian Xiang or Mixed Aroma: This type of baijiu is a less distinct category than a combination of categories. Mixed-aroma baijiu is produced by combining production techniques or blends from two or more different baijiu categories. Mixed aromas are hybrids of strong and sauce aromas. Either of these two spirits in the making may play a predominant role.
  • Chi Xiang or Chi Aroma: Chi aroma’s name refers to douchi. Douchi is a salty Chinese condiment made from fermented beans. It was invented in Guangdong Province in 1895. In all respects save one, Chi aroma is indistinguishable from rice-aroma baijiu. It is aged and suffused with pork fat. This is why the spirit is sometimes called fat aroma (Zhi Xiang). Chi Aroma has an oily body with subtle overtones of bacon.
  • Zhima Xiang or Sesame Aroma: This type of baijiu was first made in 1957. Sesame Aroma baijiu is primarily made from sorghum with wheat Qu. Millets and barley are also added sometimes. The fermentation process is carried out in a stone-lined pit with a mud bottom. The process develops a distinct flavour depending on depth and position in the pit. Zhima Xiang is a close relative of sauce-aroma baijiu. But it is fermented at higher temperatures for a shorter period of time. And therefore, it has a more charred and nutty flavour.
  • Yao Xiang or Medicine Aroma: Yao Xiang baijiu uses a sorghum base. The alcohol is fermented in two pits. The larger pit performs fermentation using Big Qu. The smaller pit is filled with high-alkaline rice Qu. And white mud mixed with wild peach juice. The pit is sealed with coal. The two mashes are combined and distilled after extraction from the pit. Yao Xiang is a layered type of baijiu that marries a sweet and savoury flavour.
  • Fuyu Xiang or Extra-Strong Aroma: Extra-Strong Aroma baijiu is distilled from sorghum and glutinous rice fermented with Big Qu and small medicinal Qu. It is aged for at least three years and has an intense earthy fragrance with a spicy-sweet taste. Master blender Madame Wu Xiaoping coined the category’s name. Extra-strong aroma baijiu combines at least three types of baijiu, while mixed aroma combines two aspects of baijiu categories.
  • Te Xiang or Special Aroma: This type of baijiu is fermented from rice and Big Qu. It is fermented in pits of red bricks joined with cement and sealed with mud. The fragrance of Special Aroma is earthy. But the taste is light, along with a rich and slightly tart aftertaste.
  • Laobaigan Xiang or Laobaigan Aroma: In almost every respect, Laobaigan Aroma is similar to light-aroma baijiu. Except that it uses wheat instead of barley and peas to make its Qu. Laobaigan Aroma is also aged for a shorter period of time and typically no more than six months. It is usually bottled at over 65% ABV and has a fruity flavour overshadowed by a searing alcoholic flame.

Know and understand that every single brand of Baijiu tastes quite different. It is because the making process is different. The smallest differences in environment and ingredients lead to significant changes in flavor. The other fact is that China’s signature booze has not been officially categorized how wines, whiskeys and other spirits have been. You will have to try some types of baijiu to figure out just what kind of Baijiu you want to be savoring.

What Are The Popular Types Of Whisky?

Do you like to have a glass of whiskey on different occasions? However, you like to have diverse tastes in your whiskeys. Seasoned drinkers always look for the most popular types of whiskeys. So, let us make a list of the best whiskeys that you can try out anytime. You can also choose the most expensive whisky in the world.

Irish whiskey

If you desire a smoother flavor, Irish whiskey is the right choice. It contains a mash of malt and can be distilled with caramel coloring and water. However, it needs wooden casks to distill the alcoholic drink for at least 3 years. Prepare a unique cocktail recipe with Irish whiskey.

Scotch Whiskey

Made in Scotland, Scotch whiskey contains grain or malt. In fact, Scots are highly serious about their wine production techniques, as they need to abide by laws. They use an oak for aging the spirit. The age statement is always displayed on the bottle. If you desire a good after-dinner drink, you can choose Ballantine’s scotch whiskey. 

Japanese Whiskey

Known for its high standards, Japanese whiskey has gained significant popularity in the market. However, the taste is almost similar to Scotch whiskey. The distillation methods are almost the same. In most cases, whiskey lovers like to blend it with soda or other drinks.

Bourbon Whiskey

Bourbon is an American-style whiskey that contains corn. There should be 51% corn in bourbon whiskey. Oak barrel is used for aging the drink. However, there is no rule regarding the minimum aging period. 

Canadian Whiskey

Barrel-aged Canadian whiskey is another option for regular drinkers. It is a smoother and lighter option for whiskey. There is a considerable amount of corn in this drink. Rye, barley, and wheat are other ingredients used for Canadian whiskey. 

Tennessee Whiskey

From a technical perspective, Tennessee whiskey is also known as bourbon whiskey. But, many distillers like to call it a Tennessee whiskey. Producers should know the state law to manufacture this whiskey. Jack Daniel’s Tennessee Whiskey has become one of the most popular branded drinks in the market.

Rye Whiskey

As it contains 51% rye, it is known as rye whiskey. But, it has some other ingredients like barley and corn. The distillation technique is the same as that of bourbon. The drink needs at least 2-year aging. If there is no other ingredient in the blend, it is straight rye whiskey. The presence of rye adds a spicier flavor to your drink.

Blended Whiskey

It is a blend of various types of whiskey. So, you will enjoy a perfect mix of flavors and colorings. Most consumers like to use this whiskey to prepare cocktails. The best fact is that the spirit is available at a very affordable rate.

Single Malt Whisky

It is formulated from a batch of scotch. Moreover, it should be aged for a minimum of 3 years. The main ingredient in the drink is malted barley. But, you may also find some drinks made from rye.

You can now choose a signature whiskey to enjoy a special occasion.

Try These Top 7 Baijiu Cocktails

Baijiu is a robust, complex, and potent Chinese spirit. It is by far one of the most consumed liquors in the world. Nevertheless, it requires an acquired taste to genuinely appreciate Baijiu. Things definitely change when you mix Baijiu in cocktails.

Baijiu is a part of China’s history spanning over thousands of years. It was primarily imbibed by old men and usually enjoyed with food. Moreover, Baijiu was busted out mostly for special occasions. Even now they don’t drink Baijiu in nightclubs and definitely not mixed with other ingredients for making Baijiu cocktails. 

Baijiu as such is made up of many types of flavours. But still, it works well in a variety of combinations. Here are the top 7 Baijiu Cocktail blends for you to try out.

Top Seven Baijiu Cocktails

  • Hong Kong Margarita: Explore Baijiu. It is one of the most consumed spirits in the world. Explore combinations through a variation of one of the world’s favourite Baijiu Cocktails. The Hong Kong Margarita is one such possibility. It is a perfect introductory Baijiu Cocktail drink to this popular spirit with Agave Syrup, Baijiuthis, Cucumber, Jalapeño, Lime Juice, and Mint.
  • ‘I Think She Got It’: This Baijiu Cocktail was created by Shawn Chen from RedFarm in NYC. It utilises Blackberries, Fresh Ginger, and Ginger Liqueur to show what Baijiu can really do. Basil Leaves and Sugar Syrup added to Lime Juice serve for a long drink that is packed with a pronounced flavour.
  • Hong Kong Mule: The Hong Kong Mule is perfect for a summer day. It substantiates a consummate way to utilise the strong aromatic and fruity flavours of Baijiu, the Chinese spirit. The Hong Kong Mule is a refreshing and light Baijiu Cocktail when combined with Ginger Beer and Lime Juice.
  • Don’t Skip A Beet: Try the Don’t Skip A Beet if you are looking for a more vegetarian Baijiu Cocktail. It is definitely worth making. This Baijiu Cocktail is a well-rounded drink with a more savoury slant along with Beet Juice, Gin, Grenadine, and Lemon Juice.
  • Hong Kong Accord: Get behind the Hong Kong Accord with Brazilian Cachaca, French St Germain, mixed well with Chinese Baijiu. Add this combination to Honey Syrup, a little Lime Juice, and Orange Bitters. This Baijiu Cocktail is a light and fruity drink that will make you want to travel more often.
  • Bittersweet Boomerang: Baijiu-bartender Paul Mathew unveiled the Bittersweet Boomerang at the 2017 ‘Tales of the Cocktails’ event. It was a special gift to the bartenders in attendance there. The Bittersweet Boomerang Baijiu Cocktail combines Cynar, Creme De Cacao, and Yellow Chartreuse along with Baijiu to titillate your palate.
  • Sichuan Sour: The Sichuan Sour Baijiu Cocktail is an elegant riff on the Parasol cocktail. Originally created at Glady’s, Brooklyn by Shannon Mustipher, the Sichuan Sour leans into Baijiu’s natural fruity flavour. This Baijiu Cocktail effectively combines Passionfruit Liqueur, Lime & Pineapple Juice with Baijiu to create the perfect summer cocktail swill.

People adjust and palettes change at the end of the day. Especially with drinks, people are willing to step outside their comfort zone to expand their appreciation and knowledge. Most often it is just a case of getting used to something that is a little different than what we are used to savouring.

Baijiu is perfect for mixing and acts as an excellent base for classic or innovative cocktails. It is definitely so for people who are adventurous and are down for something new. Even if it may not immediately replace Gin or Whiskey in your home bar, Baijiu has a growing number of fans the world over.

How To Use Baijiu

Find the best fruits, herbs and other spirits and liqueurs that can mix well and tame the Baijiu. This is the trick to bring out its rich, and earthy complexity. Find flavours that are equally powerful. Baijiu Cocktails go best with Absinthe, Campari, Citrus, and Mescal. It may not work so well with sweet vermouth.

Playing around with spices, Amari, Ginger, Herbal Liqueurs, Nutty Liqueurs, and Sherry is the perfect way to grow a liking while introducing yourself to Baijiu. While fruits like blackberries, grapefruit, passionfruit, and pineapple greatly complement Baijiu, fresh red berries tend to get lost.

More pronounced fruits will emphatically stand beside Baijiu.  Think of Baijiu through the lens of Chinese culture. Put emphasis on the harmonious balance between the yin and yang. Find flavours that will harmoniously complement Baijiu and your taste buds as well!

Labeling Scotch Whiskey

Labeling Scotch Whiskey

More often simply called Scotch; Scotch Whiskey is either malt Whisky or grain Whisky which is invariably made in Scotland. Strictly made in accordance with the law, it was originally made using malted barley. Over a period of time commercial distilleries introduced Whiskies made of wheat & rye during the late 18th century.

Divided into five major distinct categories Scotch today is a renowned product worldwide. The five popular categories of Scotch are Single Malt Scotch Whiskey, Single Grain Scotch Whiskey, Blended Malt Scotch Whiskey which was formerly known as the “Vatted Malt” or “Pure Malt”, the Blended Grain Scotch Whiskey & the Blended Scotch Whiskey.

Labeling Scotch Whiskies

Any Scotch Whiskey label must essentially comprise of several elements which indicate the aspects of production including age, bottling & ownership details. These regulations largely reflect upon tradition & marketing standards. Although the spelling of the word is most often debated by consumers & journalists, the Scottish, Canadian & Australian lobbies use the word “Whisky” while the Irish prefer to use the term “Whiskey”. The Americans & others often vary in applying & using both terms.

Scotch Whiskey Label Details

Scotch Whiskey labels always feature a declaration saying whether it is malt or a grain Whisky. Single Malt Scotch Whiskey is basically one which in entirety is produced from malt coming of a single distillery. Coming across the term “single cask” signifies that the bottle contains produce coming from one single cask. Termed as “blended malt”, it means that single malt Whisky produced by different distilleries have been blended & used in the bottle.

Controversies in Labeling Scotch Whiskies

It was the Cardhu distillery which began using “pure malt” as a term to describe their produce. Creating a controversy in the process of clarity in labeling, Glenfiddich distillery also started using this term to describe few single malt bottling. Subsequently, it resulted in the Scotch Whiskey Association taking notice & declaring that a mixture of all single malt Whiskies must effectively be labeled as “blended malt” & not otherwise.

The usage of other former terms like “pure malt” & “vatted malt” malt was eventually banned. However, “blended malt” as a term is still debated as bottlers maintain that this confuses customers with the term “Blended Scotch Whiskey” used for products containing some proportions of grain Whiskey.

Other Features of Scotch Whiskey Labels

Generally brand name featured on label is the same as distillery name. Like Talisker Distillery labeling its Whisky with the Talisker name. In fact the SWR prohibits using a distillery name by bottlers when Whisky was not made there. Some labels also prefer to list bottler names separately at times, independent of the distillery.

Apart from requiring that Scotch Whiskey be essentially distilled in Scotland, SWR insists that the produce also be bottled & labeled in Scotland in order to qualify as Scotch Whiskey. Some labels also prefer to specifically indicate the region of origin like Islay or Speyside.

Alcoholic Strength in Scotch Whiskey

Normally, alcoholic strength of Scotch Whiskey is expressed on labels as “alcohol by volume” (ABV) or at times just “Vol”. Typically, Scotch Whiskies are bottled between 40% to 46% alcohol by volume. Although Whiskies are considerably stronger with 60-63% ABV while emerging from casks, water is subsequently added to create the desired strength of the product. In case the Whiskey is not diluted prior to bottling, it goes on to be labeled as “cask strength”

Age on Scotch Whiskey Labels

Age on a Scotch Whiskey label provides a guarantee of the youngest Whisky used in bottling. The age label in form of a number must reflect age of the youngest Whisky utilized in making of the product. Every Scotch Whiskey with an age statement guarantees the basic age of the Whisky. Scotch Whiskies without any age statement are required by law to be as old as three years at least.

“No Age Statement” Whiskies had become common in early 21st century when distilleries had to respond in depletion of aged stocks triggered by improved sales. Labels may often carry both the distillation & bottling dates. Since Whiskies do not mature after bottling, so in case no age statement is provided, customers can calculate age of Whisky if both the distillation & bottling dates are mentioned.

Resurgent Irish Whisky

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Resurgent Irish Whisky

For a short period during the 19th century, Irish Whisky reigned supreme over the Scottish rival. Although this boom was followed by bust, good times for Irish Whisky are back now with new distillers popping up all over the Emerald Isle. Double distillation & triple distillation, Irish Whisky offers a rich & varied array of styles alongside a unique style of pot still whisky which owes genesis to tax dodge.

Ireland ruled the whisky world during the 19th century and the huge pot stills gave their spirit unmatched consistency.

Lost & Found – Paradise Regained

War & independence and political turmoil including Scots fighting back and buying & closing distilleries brought the Irish Whisky industry to its knees. However, every cloud has a silver lining & brighter skies have returned for the Irish Whisky industry.

The renaissance of Irish Whisky industry which began in 1988 still continues with more producers entering the market & plans for newer distilleries in the pipeline. No wonder, Irish Whisky is back!

Resurgent Irish Whisky

Irish Whisky is Unique Spirit

It is rare that peat is used in the malting process of Irish Whisky. This is to enable Irish Whisky to have a smoother finish as opposed to the earthy & smoky overtones which are common to some Scotches. However, notable exceptions to this include double distilled Connemara peated Irish Malt Whisky from Riverstown, Cooley & County Louth.

Although there was a long period of decline from late 19th century onwards which damaged the industry, Irish Whisky was at one time one of the most popular spirits in the world. In fact, during heydays Ireland boasted of over 30 distilleries which during decline had fallen to just three.

Resurgence of Irish Whisky

Nevertheless, popularity of Irish Whisky has seen great resurgence since the late 20th century. In fact, with exports growing over 15 percent each year, Irish Whisky is the fastest growing spirit in the world since 1990s. Existing Irish Whisky distilleries have expanded to meet the challenge and newer ones have emerged. Ireland now has 16 distilleries in operation in 2017 and another 14 are in planning stages.