Confession: I’ve never been a massive whisky fan. It took a well-known Scottish chef to sit me down one night post-service to explain the finer details of it to me (while imbibing quite a few) before I developed a professional appreciation for it. Even then, it wasn’t my drink of choice, until recently.
Enter the delicious world of Japanese whisky, with its more delicate, approachable styles that took my breath away. And I’m not the only one; over the past decade demand for Japanese whisky has outstripped supply. Some producers, such as master blender Jota Tanaka at Fuji, claim it would take “close to another 10 years to meet the global demands”.
After drinking one of the seasonal Highballs (flavoured with spiced peach to enhance the spirit’s floral notes) at The Elysian Whisky Bar in Fitzroy, I can see what all the fuss is about. The Elysian’s owner Yao Wong has seen a steady increase in people requesting to try Japanese whisky “because they had heard about it from others – even those who are not whisky drinkers at all”.
But as often happens when something becomes popular, people acting in bad faith try to capitalise on it. Wong explains, “Wonderful Japanese whiskies we used to drink daily 10 years ago have suddenly become insane collector’s items that speculators hoard and trade like commodities. We’re seeing really crazy retail and after-market prices for Japanese whisky in Australia. And still, they get snapped up quickly and willingly.”
Bu hikaye Gourmet Traveller dergisinin May 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Gourmet Traveller dergisinin May 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as World’s 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.