3 Reasons Why Japanese Whisky is Different From Scotch
The liquor aisle can be overwhelming as you load up your bar cart. There are so many options, and while the labels are not all the same, it is hard to know what is what when you’re standing at your local corner shop. One thing that might jump out to shoppers is the category of Japanese whiskies, as most people associate whisky with Scotland. While Japanese whiskies draw their inspiration from Scotch whiskies and are produced similarly, there are a couple of differences.
The Story of Scotch
The history of Scotch begins at the end of the 15th century with mentions of Scotch whisky at Lindores Abbey in the Kingdom of Fife. The first documented distiller was a friar living there named John Cor. As Scotch increased in popularity across the country, it garnered the attention of the Scottish Parliament. Hoping to profit from the new industry, the first taxes were placed on Scotch in 1644, just two centuries after whisky’s advent.
The heavy tax triggered two hundred years of Illicit whisky distillation and smuggling. By the 1820s, it was such common practice that more than half the whisky of Scotland was illicitly distilled and consumed.
Finally, in 1823 the Excise Act was passed, which sanctioned the distillation of whisky with a set license price and per gallon price. This brought an end to illicit distilleries and smuggling, but it did nothing but expand the popularity of Scotch whisky!
What Is Considered Scottish Whiskey?
A specific set of laws have defined and standardized Scottish whisky (you can read more about scotch whisky standards here). To be truly considered Scotch Whisky, it must be distilled and matured in oak casks in Scotland for at least three years and be bottled at a minimum alcoholic strength of 40% abv.
Scotch Out In The World
With the 19th century came the big names of whisky the world knows today, like Tommy Dewar, Johnnie Walker, and James Buchanan. As the British empire continued to extend globally into the 20th century, so did the reach of Scotch worldwide.
Distillation In Japan
Whisky arrived in the Japanese archipelago in 1853 on a fleet of ships commanded by Matthew Calbraith Perry.
However, distillation from fermented ingredients was not new to Japan. Evidence of the distillation technique appeared in Japan closer to the 15th century, using fermented rice to make awamori, inspired by spirits in Thailand during that time. Rice wine quickly became popular throughout the country and evolved into what we know as shochu today.
The whisky market in Japan can be said to have begun with one man, Masataka Taketsuru. Taketsuru was a Japanese national who went to Scotland in 1928 to study organic chemistry and fell in love with the Scottish spirit and its production. Upon his return to Japan, he founded Japan’s first and second distilleries, Yamazaki and Yoichi. In that short time, Japanese whisky has evolved and become a significant player in the global market.
###How Is Japanese Whisky Made?
Japanese whisky is made much like Scotch whisky, with a heavy reliance on malted barley, sometimes even with barley imported from Scotland.
Japanese whisky, like Scotch, is wood-aged. However, Japanese whisky is not limited to just oak casks. It can be distilled in sherry casks and a variety of oak, including American and sometimes Japanese Mizunara oak. The latter oak gives characteristics like citrus, spice, and incense, which gives Japanese whiskies great variety and flavor profiles.
Below are the three other differences between Scotch whisky and Japanese whisky that will help illustrate just what makes Japanese whisky so unique.
Japanese Whisky is Less Peated
Scottish whisky is very peaty by the design of the geographic location of the distilleries. Large amounts of Scotland are coastal and it is comprised of several islands, therefore peat is a necessary additive for drying barley during the phase of malting.
This is not to say that Japanese producers do not also use peated barley, but it is in a notably smaller quantity that changes the taste.
Japanese Geography - Pure Water & Low Pressure
Much of what makes Japanese whisky different is thanks to the unique geography of Japan itself.
Water is the essential element in the production of whisky. Japanese distilleries are built in some naturally beautiful and unspoiled areas with access to water that is exceptionally pure. This gives Japanese whisky its own unique character and taste.
Secondly, Japanese whisky is distilled at low pressure. This is possible because Japan has three of the highest distilleries in the world - between 700 and 800 meters above sea level - which allows for a natural partial low pressure during the distillation process. The pressure decreases and brings down the boiling point with an increase in altitude. A low-pressure distillation allows the distilled whisky to hold on to the aromas and the thin and light texture that characterizes the whisky.
The Barley Origins
While many aspects of Japan’s geography make for excellent whisky conditions, one of those aspects is not the Japanese archipelago’s ability to grow barley. Therefore, whisky distilleries import it from - drum roll, please - Scotland. This would make it sound like something Japanese whisky would therefore have in common with Scotch whisky. However, Scottish whiskies mainly import their barley from the United States, Germany, and Poland, making the use of Scottish barley unique to Japanese whisky.
Which Japanese Whisky Will You Choose?
Japanese whisky has grown to be mainstream in the last couple of decades. If you’re interested in finding your own Japanese whisky the next time you’re at the liquor store, you can pick one from our list of best Japanese whiskies of 2022, for the best price.