# Best whisky in the world comes from Japan **URL:** \ **Category:** Cafe Society\ **Created:** [November 10, 2014, 9:59am UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228 "2014-11-10T09:59:15Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![Fuzzy\_wuzzy](https://avatars.discourse-cdn.com/v4/letter/f/a8b319/32.png) [@Fuzzy\_wuzzy](https://boards.straightdope.com/u/Fuzzy_wuzzy)\ **Post date:** [November 12, 2014, 11:34am UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/21 "2014-11-12T11:34:40Z")
> [@China\_Guy](#): > > Excise goes up with age? Really? > > Certainly you have the angels share adding cost but I never know about the tax thing. Interesting. > > laphroaig 10 year old is all over the duty free shops. I’m not a fan of it. 10 years just isn’t enough aging for a single malt IMHO I had completely forgotten to mention the Angel’s share. Ten years is certainly on the short side for aging high quality single malt whisky, at least in relatively mild climates. Mild climates being the important point. Im hoping foreign whisky floods the market, whisky of high quality that forces down UK Excise duty and price. Another reason I hate excise duty is your average Joe just cant afford to enjoy the really good stuff; whisky that costs a mere fraction to produce compared to its retail price. Enjoyment and high quality are unfairly taxed. ---
**Author:** ![Coriolanus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/coriolanus/32/18769_2.png) [@Coriolanus](https://boards.straightdope.com/u/Coriolanus)\ **Post date:** [November 12, 2014, 2:03pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/22 "2014-11-12T14:03:55Z")
(I felt it was obligatorary) Bill Murray, from Lost in Translation: > [@](#): > > For relaxing times, Make it Suntori time [http://www.youtube.com/watch?v=FiQnH450hPM](http://www.youtube.com/watch?v=FiQnH450hPM) ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [November 12, 2014, 2:14pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/23 "2014-11-12T14:14:22Z")
> [@bump](#): > > For example, if you make your mash from at least 51% corn, distill it to not more than 125 proof, age it at least 2 years in new charred oak barrels, and bottle it at not less than 40 proof and do it all in the USA and you have Bourbon whiskey. Do it in Tennessee and filter it through charcoal, and you have Tennessee whiskey. I was under the impression that in order to be Bourbon whiskey it had to be made in Bourbon County KY. I thought otherwise it was American Straight Whiskey. Perhaps that is apocryphal though. ETA: It’s certainly the story they tell you when you tour distilleries in Kentucky. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [November 12, 2014, 3:16pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/24 "2014-11-12T15:16:19Z")
Weren’t the Japanese experimenting with rapid-aging techniques a few years back? Heating, cooling, microwaves, ultrasonic vibration etc. intended to give raw distillate rapid finishing and the effects of aging? They claimed great things for it; is any of it in production use? ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [November 12, 2014, 4:51pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/25 "2014-11-12T16:51:00Z")
> [@Motorgirl](#): > > I was under the impression that in order to be Bourbon whiskey it had to be made in Bourbon County KY. I thought otherwise it was American Straight Whiskey. Perhaps that is apocryphal though. ETA: It’s certainly the story they tell you when you tour distilleries in Kentucky. Bourbon county is where the name comes from, but it just has to be from the US in terms of labeling requirements. > [@Fuzzy Wuzzy](#): > > Ten years is certainly on the short side for aging high quality single malt whisky, at least in relatively mild climates. Mild climates being the important point. Yeah… climate has everything to do with it; the relatively short aging for rum, and long aging for Scotch are due to the climates, and is why a 18 yr old rum is positively ancient, a 18 yr old Scotch is kind of middle-aged, and a 18 yr old Bourbon is old, but not ancient. The warmth of the climates is what makes the difference. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [November 12, 2014, 8:48pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/26 "2014-11-12T20:48:57Z")
> [@bump](#): > > Bourbon county is where the name comes from, but it just has to be from the US in terms of labeling requirements. Thanks for the clarification! ---
**Author:** ![Fuzzy\_wuzzy](https://avatars.discourse-cdn.com/v4/letter/f/a8b319/32.png) [@Fuzzy\_wuzzy](https://boards.straightdope.com/u/Fuzzy_wuzzy)\ **Post date:** [November 12, 2014, 10:40pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/27 "2014-11-12T22:40:05Z")
> [@Amateur\_Barbarian](#): > > Weren’t the Japanese experimenting with rapid-aging techniques a few years back? Heating, cooling, microwaves, ultrasonic vibration etc. intended to give raw distillate rapid finishing and the effects of aging? They claimed great things for it; is any of it in production use? I hadn’t heard of these specific attempts but many new techniques have been attempted. Most fail miserably. A couple of techniques that have had some success is aging whisky in smaller casks(at least for part of the aging period) and the use of inner staves within barrels(currently banned in Scotland but legal in other countries). Some have gone as far as aging whisky in steel drums but using inner wooden staves. I can’t remember the name of the distillery but they were receiving fairly good reviews for the whisky they produced with this technique. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [November 12, 2014, 10:54pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/28 "2014-11-12T22:54:41Z")
> [@bump](#): > > The warmth of the climates is what makes the difference. Is it warmth, or the overall temperature cycling? My understanding is that it’s the temperature variation that makes the liquor “breathe” in and out of the barrels and/or staves, and the bigger the temp swings, the faster this process and aging takes place. All is tradeoff, of course, but that’s the gist of it as I’ve been told. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [November 14, 2014, 8:11am UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/29 "2014-11-14T08:11:37Z")
> [@Amateur\_Barbarian](#): > > Weren’t the Japanese experimenting with rapid-aging techniques a few years back? Heating, cooling, microwaves, ultrasonic vibration etc. intended to give raw distillate rapid finishing and the effects of aging? They claimed great things for it; is any of it in production use? I’m not aware of anything like this happening in Japan, but I did hear a couple of years ago about an American (I think?) entrepreneur doing something like you mentioned. Japanese are strong believers in tradition, even when appropriating production methods and putting on their own spin on it. Japanese whisky-making is still strongly rooted in Scottish methods, so much so that they still use barley imported from Scotland and import their stills as well. ---
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [November 14, 2014, 8:24am UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/30 "2014-11-14T08:24:16Z")
I just wish the Japanese would start exporting real awamori. Stranger ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [November 18, 2014, 6:27pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/31 "2014-11-18T18:27:44Z")
Peat Monster, FTW! Just like drinking a campfire!😉 ---
**Author:** ![Darth\_Panda](https://avatars.discourse-cdn.com/v4/letter/d/ee7513/32.png) [@Darth\_Panda](https://boards.straightdope.com/u/Darth_Panda)\ **Post date:** [November 18, 2014, 6:31pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/32 "2014-11-18T18:31:33Z")
> [@bump](#): > > I’ve had the Yamazaki 12 yr; it’s a single-malt, but more along the lines of an unpeated Scotch than anything else. It’s very smooth without lacking in flavor or aromatics. > > To my taste, it’s an extremely carefully distilled and aged whiskey- kind of what you’d expect the Japanese to make. I like this as well, it’s reasonably priced and very good. Just borught back 2 bottles form Tokyo in August to give to friends - they were well appreciated. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [November 19, 2014, 5:08am UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/33 "2014-11-19T05:08:40Z")
> [@Fuzzy\_wuzzy](#): > > I think at least one of them does have peat in it. I don’t know the name of it im afraid. I know the Indian whisky Amrut have a peated expression that has a very a good reputation. You’re probably thinking of Hakushu, which is Islay-light. Suntory had a special limited run of a heavily peated version, but I haven’t had a chance to try it. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [November 19, 2014, 11:02pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/34 "2014-11-19T23:02:24Z")
Out of curiosity, does anyone know if you can get Suntory in Canada? I don’t think I have ever seen it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 19, 2014, 11:07pm UTC](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228/35 "2014-11-19T23:07:10Z")
> [@Motorgirl](#): > > Thanks for the clarification! [Here’s a list](http://www.nonkentuckybourbon.com/non-kentucky-bourbon-list) of non-Kentucky bourbons. (That said, something like 95% of bourbons come from Kentucky.) [Previous page](https://boards.straightdope.com/t/best-whisky-in-the-world-comes-from-japan/704228.md?page=1)