![]() Firstly, Japan has warmer, more humid summers. The most obvious difference relates to the environment. The differences between Japanese and Scottish whisky In the case of a blend, the age on the label will refer to its youngest component. Premium whiskies, however, will have been left to take on the character of their barrels for more than a decade the bottle’s label will indicate the age of the liquor inside.Īs in Scotland, the label should also indicate if the whisky is a ‘single malt’ (made entirely in one distillery from malted barley), a ‘single grain’ (made entirely in one distillery with corn, wheat or rye), or a ‘blend’, which is a combination of malt and grain whiskies from two or more distilleries. Since 2021, Japanese whisky has to be aged for a minimum of three years, as required by the Japan Spirits & Liqueurs Makers Association. Thanks to their finer grain and tannins, they create a darker variety of whisky, often defined by heady aromatics and intense flavours. Some Japanese distilleries also use European oak, in the form of old sherry butts from southern Spain. These are often second-hand bourbon casks made from American oak, which imbue the liquid with sweet, fruity, vanilla and spicy overtones, as well as a golden honey colour. The new make is left to mellow in wooden barrels. This is when whisky develops its distinct flavours. What follows is arguably the most important part of the process: ageing. The grain is ground into a grist, which is then mashed with hot water and distilled twice: first in a wash still to separate the alcohol from the water and yeast then in a spirit still, where it becomes a pungent, clear spirit known as ‘new make’. Japanese and Scottish whiskies both start with grain, usually malted barley, that has been steeped in water before being kiln-dried. ![]() The ingredients for Japanese and Scottish whisky
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