TASTE Whisky
A dram to savour
The “water of life” has captured the hearts – and palates – of discerning Asian connoisseurs. Robin Lynam reports on where to find Asia-Pacific’s best whisky bars
S
cotch whisky has been a popular drink in Asia since it arrived in the 19th
century with British traders and colonists. Only recently, however,
has Scotch – and whisky (or “whiskey” as it’s spelled in the US and Ireland) from numerous other countries now producing the spirit – become a focus for serious connoisseurship throughout the region. In 2014, Singapore was the third biggest market in the world by value for Scotch whisky, with Taiwan fourth, South Korea eighth, India 11th
and Japan 16th .
Singapore is a re-export hub for the spirits trade, and much of the whisky going there is assumed to travel on to other Southeast Asian countries and to China. Collectively, the market is huge. Whisky culture took off first in Japan, and one reason the country is not further up the list is that it produces excellent spirits of its own. Distillers, following a broadly Scottish style, have been active in the country since the 1870s, and in the last 30 years have finally produced whiskies that have achieved international recognition. In 2015 Jim Murray, the author of a widely circulated annual “Whisky Bible”, pronounced Yamazaki Single Malt Sherry Cask 2013 “the world’s best whisky”. Taiwan – the only market in the world where consumption of single malt Scotch whiskies exceeds that of blends – is also making first-class spirits, although so far in much smaller quantities. Tasted blind against competitors from around the world, including Scotland and Japan, Taiwan’s Kavalan Solist Vinho Barrique was named the “Best Single Malt” at the 2015 World Whiskies Awards.
62 JANUARY/FEBRUARY 2016 Visit
www.businesstraveller.asia
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