How Japanese Single Malts Surpassed Scotland’s Finest
The Japanese are beating the Scots at their own game. Photograph: Tom Schierlitz/Bloomberg Pursuits
My first sip of a great Japanese single-malt whisky was back in 2004, when the 18-year-old Yamazaki was first introduced into the U.S. I found its suave smoothness and elegance as sleek as a new Lexus. It had the familiar spicy, caramel-and-honey notes of a luxury single malt from Scotland but with its own exotic appeal from partial aging in Japanese mizunara oak.
Since then, Japan has been quietly scooping up gold medals at world whisky competitions, and in 2012, the 25-year-old Yamazaki beat out 300 of the world’s single malts in an international blind tasting. Now, Bloomberg Pursuits will report in its Spring 2014 issue, Japanese whisky seems to have reached a tipping point. Half a dozen additional brands have entered the U.S.; an all-Japanese-whisky bar, Mizuwari, has opened in London; and prices of rare bottles have skyrocketed at recent Hong Kong auctions.
Mais
Since then, Japan has been quietly scooping up gold medals at world whisky competitions, and in 2012, the 25-year-old Yamazaki beat out 300 of the world’s single malts in an international blind tasting. Now, Bloomberg Pursuits will report in its Spring 2014 issue, Japanese whisky seems to have reached a tipping point. Half a dozen additional brands have entered the U.S.; an all-Japanese-whisky bar, Mizuwari, has opened in London; and prices of rare bottles have skyrocketed at recent Hong Kong auctions.
Mais
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