These Japanese somehow figured the exact compositian to make amazing whisky. I tried the Nikka Pure Malt White. It's right up there with the lagavulin 16.
Does anyone know if the disttileration process is defferent in Japan than in Scotland?
The greatest contributor to Japanese whisky quality is the Japanese culture of perfection.
The Nikka Pure Malt White is a blend of Japanese whisky and Scottish whisky from Islay.
Jonwin wrote:These Japanese somehow figured the exact compositian to make amazing whisky.
This is no secret.
Masataka Taketsuru (the father/founder of Japanese whisky) travelled to Scotland to learn the art of distilling whisky just prior to 1920. He studied in Glasgow and worked several distilleries, even marrying a Scottish woman before returning to Japan and sowing the seeds of the Japanese whisky industry. Therefore the Scottish and Japanese styles are very very similar.
If you have the stills, the water, and the knowhow there is no reason why you can't match the best out there, which the Japanese have proved.
The Nikka Pure Malt White is a very good whisky and you're not the only one out there that prefers it to the Laga 16.
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