When it comes to any exotic trend, there’s a tendency to over-hype quality based on things like scarcity or exclusivity. Japanese whisky is certainly no exception. What we’re saying is that the spirit is not intrinsically superior to any other form of dram, no matter what the nearest “expert” might tell you. Why does it taste so good? The answer, of course, boils down to production methods, which continue to take various cues from Scotland. For example, Japanese whisky is most often made from imported malted barley, some of which is peated. As with Scotch whisky, it’s also traditionally distilled twice using pot stills, and aged in either ex-bourbon or ex-sherry casks (while some are aged in Japanese oak).