Japanese whisky is today’s “it” drink.
Distilleries can’t keep up with demand, stores can’t keep bottles on the shelves, and prices are soaring. Bars in cities from New York, L.A., and Chicago to London, Sydney, Hong Kong, and Singapore, are offering wide selections of Japanese whisky. And it’s winning top awards, year after year. Like so many other aspects of Japanese culture, there’s an air of mystery surrounding its whisky, which only makes it more intriguing and desirable.
In Whisky Japan, highly-respected expert and award-winning writer Dominic Roskrow takes the mystery out of this most exotic of spirits. Based on extensive research in Japan and around the world, Roskrow covers every aspect of Japanese whisky: its history, production, marketing, recent boom in popularity, how and where to taste and enjoy it, and what the future is likely to hold.
About Dominic Roskrow
Dominic Roskrow is the former editor of Whisky Magazine, The Spirits Business, and Whiskeria. He has written nine books on whisky including The World’s Best Whiskies, 1001 Whiskies You Must Taste Before You Die, and The Whisky Opus; and has contributed to several more. Roskrow recently took up a full-time post as Global Brand Ambassador for a new family-owned whisky company with ambi-tious plans to launch both a new whisky and a series of Speyside-themed pubs worldwide, including in the U.S.
Dominic Roskrow lives in Norfolk, England, up the road from St George's Distillery, England's first new distillery in more than 100 years.
■ Photos/video from the event