The Japanese whisky tradition comes from the West, yet distilleries in this faraway country have come to create an entirely distinct style of their own marked by elegance, finesse, and impeccable quality. While some experts argue that Japanese whisky is simply an improved version of Scotch thanks to rigorous distillation techniques, others view certain distiller's use of local materials (like rice instead of barley, or local wood instead of European oak) as an entirely separate category. One thing's for sure: Japanese whiskys are something truly special that are well worth a seat at the table. In this class, you'll taste through 6 of our favorite drams, including Nikka from the Barrel (named Best Whiskey of the Year by Whiskey Advocate in 2018), Yamazaki 12 and Hakushu 10 (single malt components of the now extinct Hibiki 12 blend), and Ichiro’s Malt (arguably the best Scotch-style producer in Japan).
In addition to the whiskeys, your ticket includes a small antipasti plate with cheese, crackers, and charcuterie. We’ll see you in class!