Japanese whisky has evolved into some of most coveted alcohol on the planet, regularly being sold for thousands of pounds. Much of the appeal lies in finding rare releases from distilleries that are no longer active, how Japanese whisky is produced, and the ingredients used to make it.
A unique production method linked to whisky making in Japan is the use of mizunara wood. Read on to learn about the qualities of mizunara, how it affects the flavour of whisky and why it’s only used for select casks.
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