Bringing Transparency to Japanese Whisky

Earlier this year, Japan's whisky makers agreed on a voluntary
definition for "Japanese Whisky" after decades of quietly
blending their own whiskies with imported whiskies from Scotland,
Canada, and elsewhere. That new definition requires "Japanese
Whisky" to actually be fermented, distilled, and matured in
Japan, while whiskies blended with imports are now to be labeled
as "world blends." The change has put Japan's whiskies under
increasing scrutiny and demands for transparency, and one
American-based upstart launched its whiskies last October with
transparency in mind. While Shibui produces "world blends," it
also works with distillers on the island of Okinawa to create
single grain Japanese whiskies made from rice. Shibui co-founder
Nicholas Pollacchi explains the difference on this week's
WhiskyCast In-Depth. We'll also talk about Danish Whisky and a
Whisky Danish, too...