Issue link: https://digital.copcomm.com/i/759555
1 16 / the tasting panel / december 2016 JAPAN were opened in the mid-19th century years ago. The Japanese tinkered with European style whiskey making in the late 1800s, but it wasn't highly produced, commercialized or experienced by outsiders until the early 1900s when distillers went to Scotland to study their processes. Today, Japanese whiskey is exported around the world and a quickly growing trend with savvy bartenders and consumers. The flavors range from malty and rich, a reflection of its Scottish influence, to floral and elegant. One could say it has the crafting of old European tradition with a refreshing, decidedly Japanese subtlety. One example of this is Kikori Rice Whiskey, a soft, amber colored, rice-based whiskey with delicate aromatic notes aged in lightly charred American oak, Limousin French oak and Spanish Sherry barrels for three to ten years. Kikori owner Ann Soh Woods had a fondness for Scotch, but longed for a product that also celebrated the essence of Japanese flavors, quality and traditions. Kikori is made on the southern island of Kyushu and is an expression of place and culture. Kumamoto rice is steamed, goes through a two-mash fermentation, overseen by the Touji, or Master Distiller, and then distilled in a single batch. The island's climate, volcanic soil and underground water supply also play a crucial role in the final product. The result is floral and fragrant. A liquid kissed by golden hues with aromatic notes of caramel and vanilla from the barrels, and hints of orange blossom, melon, PHOTO: MICHAEL MORSE Honorable Way created by Michele Marie Willard ◗ 2 oz. Kikori Japanese Whiskey ◗ ½ oz. Cocchi Americano ◗ ½ oz. blood orange tea simple syrup ◗ 2 dashes Angostura Orange Bitters ◗ Orange zest Michele Willard and her Kikori Japanese Whiskey cocktail, the Honorable Way. " The Japanese style of bartending is comparable to a baet, while some Western style bartenders go for more of an interactive rock 'n' ro show"