Japan’s Bourbon-Style Whiskey Is Testing the Boundaries of “Japanese Whisky”

It's made with corn and aged in new charred oak, so why can't this Shizuoka whiskey be called bourbon, or even Japanese whisky? The answer: place and age. Read the full article at Japan’s Bourbon-Style Whiskey Is Testing the Boundaries of “Japanese Whisky”

Read the full story at The Whiskey Wash →

This is an aggregated headline. Full reporting and analysis lives at the source. Package Store credits and links the original publication on every aggregated story. See our editorial standards for how we handle sourcing.