Whisky Tasting- Scotland Vs Japan

World whisky is on the rise, with new distilleries popping up all over, and older, more established world whiskies finally getting the accolades they deserve. This trend of world whisky arguably started with Japan. The Japanese have been making whisky for over a hundred years now, and since the opening of the first distillery, The Yamazaki, in 1924 they have grown to become world powers in whisky. So much so that Japanese whisky is now very expensive, rare and collectable!

The Japanese learned all of their techniques from Scotland, the Father of Whisky, and have since evolved their own style using the fundamentals of Scotch Whisky production.

In this tasting we will go through the whisky basics from distillation to aging, and talk you through the history of how Scotland and Japan came to produce some of the world’s most sought after whiskies. We will taste two whiskies from Scotland and two whiskies from Japan, discerning their flavours and differences. Ultimately you will decide which you prefer!

The Whiskies

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Golden Horse Musashi Pure Malt Whisky (43% Vol.)-  Limited number of bottles ever released. A young but superbly delicate and crisp whisky!

Hakushu Single Malt Whisky- Distiller’s Reserve (43% Vol)- a Suntory whisky that captures the smoky characterstics of the Japanese style!

Lagavulin 16 YO (43% Vol.)- Probably the most pungent of all Islay malts, Lagavulin is not for the faint-hearted but inspires fanatical devotion in its many followers.

Aberfeldy 12 YO (40% Vol.)- a classic introduction to a Highland single malt with clean, fruit and honey flavours.