But since it technically meets the TTB definition of whiskey here in the US, it can be labeled as such (more about this later, because there are some good rice whiskies out there). ![]() They can also make “whisky” out of rice, which according to Elliott is really considered barrel-aged shochu in Japan and made under license for that category, not whisky. Producers can import whisky distilled anywhere in the world, bottle it in Japan, and call it Japanese whisky. The reason for this change is that up until now, that bottle of Japanese whisky you paid a premium for might not actually contain whisky made in Japan.
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