![]() ![]() From tools to refine their favorite cocktail to scented soaps and scrubs for sober hours, exploring centuries of whiskey history or unwinding at the end of a long day, there's something here for every barrel-aged aficionado. If shopping for that whiskey-loving buddy has you over a barrel, we have you covered with 30 whiskey gifts that they'll actually use. Is their drinking style more midcentury New York chic, or rugged Old West cowboy? Do their lips stick to strictly Irish whiskeys, or do they have more of a globe-trotting palate? In the same way not all scotch is created equal, a whiskey fan can be drawn to the “water of life” for many different reasons, and need their whiskey gifts to suit their preferences. They know what they like, and more significantly, they know what they don't, which can make finding the best whiskey gifts hard. 7? That's how passionately whiskey lovers feel about their favorite brown liquor. Of course, it’s your prerogative to enjoy your whisky however you’d like, but we recommend Suntory Toki Blended as a more affordable choice for highballs and other cocktails.Did you know Frank Sinatra loved his Jack Daniels so much, he was buried with a bottle of Old No. "It’s a performance because the bartending culture is also about presentation, quality and design, right down to the bar tools, glassware and water source. "It’s a whisky and soda, but so much more," says Weston. Highballs are made by adding plain or flavored soda or juice added to whisky and ice. Its membership perks can immerse you in the world of whiskey in ways beyond the bottle. "It also lowers the ABV, which lets more of the aromatic and flavor complexities come through." Starting Price: 60/month Free Shipping: Yes Products per Delivery: 1 Why You Should Try It This service treats whiskey as an experience. "Japan has a cultural tradition of mizuwari, cutting the whisky with water to open it up," says Weston. In Japan, whisky is consumed neat, with a splash or water or soda, or as a highball it’s not typically used in other cocktails because the addition of other ingredients distorts the integrity of the spirit. Food & Drink Drinks The 10 Best Japanese Whisky Bottles to Drink Right Now Whether you're searching for tried-and-true Japanese whisky or a 'world whisky' bottled in Japan. ![]() "For them, the real art is in the blending." How to Drink Japanese Whisky "The Japanese consider the distiller just half of the equation, while the Master Blender is the other half," says Billy Weston general manager of Austin’s Otoko restaurant and adjacent Watertrade bar, which carries the largest Japanese whisky selection in Texas. Blending is also a critical part of the process. Some distilleries are also using barrels made of native Japanese woods like hinoki, cedar, ume, and mizunara (Japanese oak) for aging or finishing, which bring more classic Eastern flavors and aromas to their whiskies. The newest generation of Japanese whiskies encompass a broader spectrum of flavor profiles, and barrel aging is done in everything from virgin white oak to rum, pinot noir, Sherry, sake, umeshu (plum wine) bourbon, Port and brandy casks. ![]() Taketsura went on to open Nikka Whiskey in 1934 which, today, is the second-largest Japanese whisky maker after the company he got off the ground, Suntory. The most distinctive hallmark of Japanese whisky for the better part of a century is the use of malted (germinated) barley, which may also be smoked over peat. Taketsura's background influenced the flavor profile of Japanese whisky for generations, as well as the spirit’s spelling (Japan is the only country that uses only the ‘y,’ outside of Scotland and Ireland everywhere else it’s whiskey). Japan’s whisky production began in earnest in 1923, with the establishment of Suntory’s Yamazaki Distillery, founded by Shinjiro Torii, who hired a Scottish-trained distiller named Masataka Taketsuru to run the whisky-making operation. ![]() “It’s about a reverence for everything from the raw ingredients and the process to the finished product,” says Christopher Gomez, beverage director at Shibumi, a Michelin-starred Kappo Ryori Japanese restaurant in Los Angeles. Bitter herbs, toasted almonds and vanilla oak linger underneath. Palate: More green apple on the palate leads along bright citrus notes from pink grapefruit. Japanese whisky production starts with the cultural ethos of kodawari, the uncompromising and relentless pursuit of perfection “reverence” is a term frequently employed by Western distillers and bar professionals. £34.95 (50cl, 45) Tasting Note by The Chaps at Master of Malt Nose: Soft orchard fruits and thyme honey are joined by a helping of peppermint in the backdrop. ![]()
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