Imported Whisky

– Rashidi Hodari , VP of marketing for House of Suntory

plains Hodari . “ It has become one of our most popular whiskies , readily found at bars , restaurants and at retail .”

The brand has backed up this cocktailing push by rolling out Suntory Toki Highball machines in accounts around the country .

When comparing Japanese whisky with other categories , often people suggest a similarity with Scotch . After all , the flavors and production methods can be relatively alike . But dig deeper and differences emerge .

“ They are both distilled in copper pot stills using malted barley , and some say they are close in flavor because of the history of Japanese whisky-making . But they are distinctly different in production , style , flavor and texture ,” explains Hodari .

“ Single malts are 100 % malted barley whiskies made at one distillery ,” he adds . “ In Scotland , each distillery ( usually ) makes just one type of whisky in one type of pot still . At Yamazaki , for example , we have seven different types of pot stills , so we can produce many different styles of whisky in our own distillery .”

But can Suntory and its various brands ( and competitors ) produce enough whisky to meet the escalating consumer demand for Japanese product ? Hodari remains hopeful .

“ We are able to meet this demand by continuing to release a range of offerings , including limited edition expressions , and new blended innovations such as Suntory Whisky Toki and Hibiki Japanese Harmony – both of which consist of a wide range of aged single malt and grain liquids to produce the perfect balance and flavor profile .”

WHISKY MADE ELSEWHERE The brown spirits boom has taken root in countries not traditionally thought of for whiskey . Kavalan in Taiwan has earned global accolades in recent years , while other brands have popped up in India , France , Israel and elsewhere . As U . S . consumers explore through more-typical styles and origins of whisky , they have also become interested in brown spirits from off the beaten path .

A recent example of this is Starward , an Australian single malt brand that recently launched in the U . S . ( see page 34 ). The Melbourne company ages its spirit in Australian red wine barrels . This gives the whisky a strikingly aromatic nose , says Starward Founder David Vitale , “ a whole heap of fruit , with berries and jammy characteristics , and a luscious mouthfeel .”

Using these unique barrels helps differentiate Starward on the global stage . “ As my mentor told me , you cannot out-Scotch Scotch , but you can march to the beat of your own drum ” Vitale explains .

Overall there are about 20 distilleries in Australia that currently sell products , with about another 10 in the earlier stages of opening up . Because of the global craft movement , consumers worldwide are not as nervous anymore to try a single malt from Australia , Vitale says .

“ We want to thank Japanese distillers for that ,” he adds . “ The consumer at last has been made aware that there ’ s a whole world of whisky outside of Scotch .” BD

LEADING BRANDS OF IRISH WHISKEY & JAPANESE WHISKY , 2017-2018

24 Beverage Dynamics • July / August 2019 www . beveragedynamics . com