![]() TERMS AND CONDITIONS OF SUPPLY 1 These termsġ.1 What these terms cover. If you have any question please contact our customer service team you Scottish Highlands, Islands, Channel Islands, Northern Ireland, Isle of Wight – 2 working days if ordered before 12 noonĮurope – Delivery is currently between 5-7 daysĭuring busy holiday periods, orders may not always be processed on the same day.Īdvent Calendars - please note during pre-order advent sales, calendars will be delivered alongside additional stock items. UK – next working day if ordered before 12 noon USA – International Express 2-5 working days from dispatch Currently COVID-19 is affecting delivery schedules and therefore your items might take longer than the below. ![]() We aim to deliver your products as quickly as possible and in some instances, you might receive your order sooner than the below. You have a statutory right to cancel your order within 14 days of online purchase.įull details and restrictions can be found here Help us to keep in touch and provide your email address and mobile phone or cell phone number when you order.Īll orders will have tracking numbers to keep you up to date with the progress of your order. We know our customers are anxious to receive their order, which is why we always aim to deliver your Spirits as quickly as possible. Wherever possible our delivery cost is the final price you have to pay. 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.Here at The Spirit Co, we hate having to pay additional charges after ordering. "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. "It also lowers the ABV, which lets more of the aromatic and flavor complexities come through." "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. "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. 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. ![]()
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