The Whiskey Wash’s Post

530 years in the making: The History of Whisky Let’s time travel today, eh? 🛞 1494 - The First Record: Documented evidence of whisky appears in Scotland's Exchequer Rolls, marking the distillation of the medicinal "aqua vitae" by Friar John Cor. 🛞 1608 - Oldest License: Bushmills, in Northern Ireland, secures its license, becoming the world's oldest licensed distillery. 🛞 1823 - Legal Distilling: The Excise Act legalises distilling in the UK for a fee, sparking a boom in legal and innovative distilling practices. 🛞 1831 - Distillation Innovation: Aeneas Coffey invents the Coffey still, revolutionising whisky production by enabling continuous distillation. 🛞 1920s - Prohibition's Unlikely Hero: During U.S. Prohibition (boo!), Scottish and Canadian whiskies gain popularity in underground bars, expanding their international market. 🛞 1963 - Single Malt Scotches Go Global: Glenfiddich starts to globally market single malts (traditionally used only in blends), and reshapes consumer tastes in the process. 🛞 1980s - Market Downturn and Revival: The whisky industry faces a downturn, leading to distillery closures, but setting the stage for a resurgence in craft and premium whisky. 🛞 2000s - The Age of Cask Experimentation: Distilleries begin experimenting with cask finishes, using barrels from wine, sherry, rum, and even beer to enhance complexity and flavour. 🛞 2010s - The Dawn of Japanese Whisky: Japanese whiskies, like Yamazaki, gain international acclaim, winning numerous global awards and expanding the whisky market. 🛞 Today - High Tech Meets High Tradition: From production and blockchain to track provenance, to Diageo's SmokeDNAi and exploration of exactly what occurs while whisky ages in its cask, it’s the most exciting time to be alive for whisky lovers. You can’t deny it, whisky’s history is as rich and layered as the drink itself. Sláinte! 🥃 P.S. Got anything interesting to add? 📸 Friar John Cor

Japan’s whisky industry differs from its Scottish counterpart in several ways but perhaps the most notable change is the lack of trade between competitors. In Scotland, casks are traded from one company to the next, with stocks constantly changing hands to feed the various brands of blended Scotch. In Japan, however, a whisky producer must make all their own components in-house. If a new flavour profile is required for a blend, they have to make it themselves. In 1961, Nikka imported a Coffey still from Scotland, to allow them to produce grain whisky and 8 years later, a second malt distillery followed in Miyagikyo. The company expanded further in 1989 with the acquisition of Ben Nevis distillery in Scotland. Recent years brought some damaging revelations in the form of news that several bottles branded as Japanese Whisky, did in fact consist largely of imported spirit from Scotland and even Canada. Nikka’s popular From the Barrel blend, was one of many said to contain Scotch whisky. The company entered into talks with other prominent Japanese whisky producers and the result was the creation of the Japan Spirits & Liqueurs Makers Associaion. The group set out a series of rules that would define Japanese whisky and ensure that products labelled as produced in Japan were exactly that. The global popularity of Japanese whisky is a relatively recent phenomenon but whilst the peak of the fever pitch seems to have passed, prices remain high and many expressions are rarer than hen’s teeth. For my own part, I’ve infrequently dabbled with Japanese whisky but must confess that all too often I’ve been left feeling underwhelmed by the experience. Perhaps that’s because the ridiculous prices inflate my expectations. Nevertheless, I’m looking forward to becoming acquainted with this Travel Retail expression, a sample of which was included in an Advent Calendar sent to me by Bevvy. https://lnkd.in/eWvYTrg7

What do you think of when you think of whisky? Ancient distilleries in the rainy Scottish highlands, right? That vision could be set change with the advent of premium whisky produced in Asia. Korkor K. on our Drinks team has noticed a shift in attitude - not just towards the ever-popular Japanese whisky, but another nation rising the ranks of global taste... "The world of whisky is truly globalising. The crown for this famous liquid—once inextricably linked to the Scottish Isles—has now officially crossed the Atlantic, with Japan triumphing in "The Judgement of Glasgow," a competition that pitted Japanese expressions against Scottish ones to see which would emerge victorious. Initially inspired by Scottish distillation techniques, Japan has perfected its own signature style, offering a less peaty, often lighter whisky that provides a distinct sipping experience. However, within Asia, an intra-continental battle persists between Japan and another whisky-making powerhouse: India. India, the second most populous country and the seventh largest in the world, has long declared its status as the largest consumer of whisky globally. Initially reliant on imports, Indian whisky has since turned inward, developing home-grown expressions from its own distilleries. Once considered closer to rum than whisky due to its heavy molasses content, Indian whisky has emerged as a distinctive beverage with its own appeal. Out client, Paul John Whisky —the award-winning single malt from the tropical shores of Goa—has become a front-runner in the Indian whisky category. It's fascinating to see other countries, from vastly different climes, enter the global competition for whisky dominance. A very exciting time for the industry!"

Himmaleh Spirits to begin production of World’s first Artisanal Himalayan Single Malt Whisky Himmaleh Spirits, the visionary craft distiller behind the acclaimed Kumaon & I gin, has announced a new malt distillery in the picturesque Kumaon region of Uttarakhand. Featuring Forsyths pot stills from Scotland, the state-of-the-art distillery will now produce artisanal Himalayan Single Malt whisky. Spread across 9 acres the distillery’s malt unit boasts a production capacity of 900,000 LPA positioning it as one of India’s most ambitious artisanal distilleries. Made with 100% Indian barley, sourced from local farms, and distilled after a long fermentation process of over 90 hours, enhancing flavour depth and complexity. To make a truly world-class elixir, Shivaji Chandekar, Distillery General Manager, Himmaleh Spirits has collaborated with Christian Perez Solar, a celebrated whisky distiller and production manager at Scotland’s renowned Arbikie Distillery. Christian is an expert in sustainable distilling and producing unique spirits with a sense of place. “Our vision has always been to create spirits that are a true reflection of the land they come from. With the commencement of our Himalayan single malt whisky production, we are redefining what Indian single malts can achieve—rooted in tradition, yet progressive in craft,” said Samarth Prasad, Co- Founder, Himmaleh Spirits. Marking another significant milestone in the company’s journey to craft world-class spirits, each whisky bottle will capture the spirit of the region, from the harvesting of indigenous barley to malting, fermentation, distillation in Forsyths pot stills, maturation, and bottling. Aged in the pristine Himalayan climate, the whisky will reflect the inimitable terroir and artistry of the region. Situated close to Corbett National Park, the distillery offers a truly immersive experience. From its farm-to-bottle philosophy to its artisanal production methods, Himmaleh Spirits is reimagining India’s alco-bev landscape while inviting savants to be part of its journey.

Himalayan distillery starts whisky production Himmaleh Spirits has begun whisky production at its new distillery in Uttarakhand, India, which will produce Himalayan single malt. Located in the Kumaon region of Uttarakhand, the distillery uses Forsyths pot stills from Scotland and 100% Indian barley for production. Nestled in the Himalayan foothills, the family-owned distillery was founded by Ansh Khanna and Samarth Prasad in 2023. Himmaleh Spirits produces Kumaon & I gin, which is made with 11 locally sourced botanicals and spring water, as well as cold-brew coffee liqueur Bandarful. Located across nine acres, the whisky distillery has an annual production capacity of 900,000 litres of pure alcohol. The Indian barley used for whisky making is sourced from local farms and distilled from a lengthy fermentation process of more than 90 hours. To help create the whisky, Himmaleh Spirits’ distillery general manager Shivaji Chandekar has joined forces with Christian Perez Solar, production manager at Scotland’s Arbikie Distillery. Prasad said: “Our vision has always been to create spirits that are a true reflection of the land they come from. With the commencement of our Himalayan malt whisky production, we are redefining what Indian single malts can achieve – rooted in tradition, yet progressive in craft. “The pristine environment of the Kumaon region, combined with our meticulous approach and world-class expertise, allows us to create an exceptional whisky. Staying true to our artisanal ethos, this malt is not just a product but a tribute to the land, its people, and their legacy.” Furthermore, the distillery is offering a limited number of casks to consumers through a new programme. Those who join the programme will gain access to private areas of the distillery, receive priority purchase opportunities for special edition releases and invitations to members-only events, and enjoy VIP visits with tastings.

🔮 The Heart Cut's 'Ones to Watch' in Whisky for 2025 🔮 As we step into a new year, we're spotlighting four key trends that we see shaping the world of whisky in 2025: 🥃 American Single Malt: With its newly official category status (yay!), American Single Malt is only going to get bigger, and rightly so. Distilleries like Westward Whiskey, Westland Distillery, Balcones Distilling and Copperworks Distilling Company are leading the charge and are a constant in our home bar. 🌏 Japanese Whisky’s Craft Surge: Japan's distillery count has skyrocketed, and with that comes new ideas in regionality and innovation. Influenced by climate, distilleries in the south are making distinctly different spirits from those in the North, and we’re seeing craft producers like Kanosuke blending traditional shōchū-making techniques with whisky production, making something altogether different. ❄️ Nordic Whisky: From Finland’s sauna-born Kyrö Distillery Company to Stauning Whisky’s custom-built equipment, Nordic whisky combines engineering genius with the “New Nordic” food ethos of using local grains and methods to showcase regional character. 🔥 Reimaging Smoke: Distilleries worldwide are redefining smoky whisky by using what's local to them. Think cherrywood in California, heather and birch wood in Denmark, Manuka wood in New Zealand, and mesquite in New Mexico - each bringing a different idea of 'terroir' to smoke. Curious to try? Clink the below, which links you to what we're sipping from each trend And let us know what's on your radar! https://lnkd.in/ergF8AAd

Chinese Whisky; We're somewhat late to the party but The Chuan Pure Malt Whisky Emeishan (叠川) is quite possibly the first Single Malt whisky coming out from Sichuan, China! We've had the good fortune of trying this in somewhat recent times, give the review a read! 1. The Chuan Pure Malt Whisky Emeishan (叠川) https://lnkd.in/gKMCAeuP Nose: minty nutty, good touch of grass and creamy spice Palate: deep thin nutty finish The first expression, young and new, we think it presents a very normal take on a young whisky, almost akin to bourbon but with a richer texture. We can expect interesting things from The Chuan Distillery.

"A 25-year-old single malt matured in Japan’s esteemed oak casks. Each sip unfolds a rich tapestry of delicate floral essences, intricate spice, and velvety oak. This extraordinary whisky awaits you on The BAXUS Marketplace. Yamazaki 2-Year Additional Information: Spirit Type: Single Malt Japanese Whisky ABV: 43% Size: 750 ml Distillery: Suntory Holdings Limited Shop Now! https://lnkd.in/dGKv3pFx #Yamazaki #JapaneseWhisky #BAXUS #Whisky #WhiskyLife"

Explorando la influencia de las barricas en la maduración del whisky 🥃 ******** Exploring the influence of casks in Whisky maturation 🥃 ******** Exploration de l'influence des fûts dans la maturation du whisky 🥃 https://lnkd.in/dwQkekaT

Papa's cocktail 🥃 No one knows one day the papa's cocktail will give the returns more than🤑 the traditional investment. Papa's cocktail means alcohol. The sin industry is growing like anything...but but but..the returns are not that easy like emptying the bottle. 😵 𝙎𝙞𝙣𝙜𝙡𝙚 𝙈𝙖𝙡𝙩 ☝Whiskey is a type of whiskey produced by a single distillery using malted barley as the primary grain. The term “single” refers to the fact that it is made from the product of a single distillery, rather than a blend of whiskeys from multiple distilleries. 𝘽𝙤𝙪𝙧𝙗𝙤𝙣🤝 is the term for a whiskey made from a grain mixture that is at least 51% corn. Single Malt Whisky in auctions: Three of the top six lots were bottles from legendary Japanese distillery Karuizawa. The closed distillery frequently features at the upper end of auctions and this month was no exception with the top two spots going to this Karuizawa 1980 32 Year Old Noh Cask 7614, sold for £8,200, and a Karuizawa 1972 40 Year Old Cask 8833 that fetched £6,000. Third of the entrants in the top six was a Karuizawa 1981 Founder’s Cask 2084 that sold for £4,100. This gorgeously decorated Hibiki 17 Year Old Mount Fuji sold for £1,600 while a Chichibu 2012 Virgin Oak Barrel #1685, one of only 100 bottles selected for Chotto Mate, reached an impressive £700. (Whisky.Auction ) Bourbon Whisky : The latest Whiskey Exit from Vino Vest a batch of high rye bourbon sold for 30.74% above their initial purchase price. Initial purchase price $1415 and Final value $1850. Single Malt (Vinovest ) This is an new age investment... explore more and let me know you like #papa_s_cocktail or #Mom_s_Mocktail 😀