A Fiery Look at Japanese Whisky and the Barrel Charring Process

by Kate Monzo on Dec 12, 2014 in Liquor
A Fiery Look at Japanese Whisky and the Barrel Charring Process

When most people think of whisky, they think Scotland. However, Japanese whisky has become quite the contender in the market recently.

In the past decade, Japanese whiskies have beaten Scottish whiskies in competitions in categories such as best blended malt and best single malt, and even won Whisky Magazine’s “Best of the Best” award.

What makes Japanese whisky so special? Many distilleries, such as Nikka Yoichi Distillery in Hokkaido, Japan have adopted the process of charring whisky barrels for flavor. The inside of the barrel is charred before the ingredients are added, which sterilizes the barrel and contributes to the unique flavor of the whisky. Since its founding in 1934, Nikka has stuck with traditional direct coal firing of its barrels, while specializing in the blending of its whiskies. Take a closer look at Japanese whisky and Nikka Yoichi Distillery courtesy of Potluck Video.

Photo via Flickr

 


Tags: Spirits, Whiskey
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