Non-Scottish "scotch" whisky

[Kent Wang]

I have read about some of the scotch-style whiskies produced in Japan, such as Suntory and Nikka, and even one from Canada, Glenora.

Do any of these present good values compared to the distilleries from Scotland? The prices in the US for the Japanese brands seem high; are they substantially cheaper in Japan?

Prices from Spec's (Texas):

SUNTORY YAMAZAKI 12YR 750ML 34.59

NIKKA WHISKY SUPER RARE OLD 750ML 26.63

[eje]

I'll add a couple more West Coast examples I've not yet had a chance to try.

St. George Spirits' Single Malt Whiskey

Clear Creek Distillery's McCarthy's Oregon Single Malt Whiskey

Googling, I also see Copper Fox Distillery in Virginia is making something they call Wasmund's Single Malt Whiskey.

[Chris Amirault]

Upon the recommendation of Elliot at Town Wine and Spirits in East Providence RI, I got my dad a bottle of Suntory Single Malt Whisky Yamazaki Sherry Wood 1986, which proved to be very tasty indeed.

[GordonCooks]

Non-Scottish "Scotch" Whisky is just plain Whiskey.

[slkinsey]

Yes, that's correct. But I think it's clear that what we're talking about here is "scotch-style whiskey, which I take primarily to mean whiskey with a smokey aspect (although, interestingly, smokiness is by no means universal in true Scotch).

[GordonCooks]

I've tasted a few blends in my time and they can pass - but the single malt comparo doesn't hold water. Depending on the amount of rice in the mash - you taste the sake creaminess on the palate. Closer in my opinion to bourbon style with the smoky flavor being a manipulation. I can appreciate the tribute to the method but consider them pale in direct comparison. Who knows though in the next decade

[slkinsey]

Which "scotch-style" blended whiskies are using rice?

Suntory Yamazaki, in any event, is a single malt whiskey by any definition. And, as far as I can tell, Nikka makes single malts and all-malt blends. Both these distilleries appear to be attempting to make whiskies reminiscent of the scotch tradition.

Edited March 27, 2007 by slkinsey (log)

[eje]

I've tasted a few blends in my time and they can pass - but the single malt comparo doesn't hold water. Depending on the amount of rice in the mash - you taste the sake creaminess on the palate. Closer in my opinion to bourbon style with the smoky flavor being a manipulation. I can appreciate the tribute to the method but consider them pale in direct comparison. Who knows though in the next decade

←

Rice? There's rice in their whiskey? I don't think a traditional malting process would even work. Won't they have to use a koji mold or some such to even get that to start fermenting?

Certainly not a Single Malt whisk(e)y if it's got more than one type of grain...

[GordonCooks]

I've tasted a few blends in my time and they can pass - but the single malt comparo doesn't hold water. Depending on the amount of rice in the mash - you taste the sake creaminess on the palate. Closer in my opinion to bourbon style with the smoky flavor being a manipulation. I can appreciate the tribute to the method but consider them pale in direct comparison. Who knows though in the next decade

←

Rice? There's rice in their whiskey? I don't think a traditional malting process would even work. Won't they have to use a koji mold or some such to even get that to start fermenting?

Certainly not a Single Malt whisk(e)y if it's got more than one type of grain...

←

They malt the barley but many use rice in the mash. Probably not the highest end single malted but many of the blends. I think it was one the Yamazaki (or maybe Karuizawa or Hakushu, probably all owned by Suntory) I even had a Thai one that was mostly rice.

I didn't realize I was stirring up such a brew-ha-ha. I only do it when my grandfather starts turning over in his grave

Edited March 27, 2007 by GordonCooks (log)

[chromedome]

I've had the Glen Breton Rare (the Canadian whisky, from Glenora), and it's a perfectly decent lowland-style malt. Unfortunately, it sells for $20 more than comparable lowland malts, so I seldom buy it. They sell all they make, though, so who am I to say they're doing anything wrong?

I plan to stock their 10 yr malt and possibly their brand-new 15 yr malt at my restaurant, since they are the "home team."