Whisky in Japan ? Japanese Whisky?
...What does Scotland have to do with Japan?
The climate is very similar and makes the two distillates, although produced thousands of kilometers away, very similar. The production of whisky in the Rising Sun is shrouded in mystery and it seems to be due to the journeys of some Scottish people in Japan who, having seen the climate, installed this tradition. During the years between wars there were many contaminations, with Japanese who went to study in Scotland: today Japanese whisky faithfully follows Scottish disciplinary. The only difference, not in production but in consumption, is in the use of ice: Japanese culinary tradition plays on the difference of states and tastes, therefore whisky is drunk with hot water in winter and with cold water in summertime.
Is whisky to be drunk with water?
There is no precise answer, there are many schools of thought. According to many, whisky should be drunk straight and at room temperature. As a matter of fact, in this way the distillate remains pretty closed and this makes the experience unpleasing because the first smell that arrives, because of its alcoholic content, is alcoholic.
To teach us how to drink whisky are the many drunk artists of the 1800's and 1900's. A good way to enjoy a glass of whisky, in fact, is to have a second glass with fresh water. Alternate a sip of whisky and one of water in order to remove the anesthetizing effect of alcohol and drink the distillate again. Water prepares the gustatory and olfactory receptors to a new sip.
Max recommends, in case you decide to add water or ice, to wait 4 minutes before drinking it for every teaspoon of water added or for every ice cube
