JAPANESE WHISKY
Gourmet Traveller|May 2023
SAMANTHA PAYNE on the country that converted her into a whisky lover
JAPANESE WHISKY

Confession: I’ve never been a massive whisky fan. It took a well-known Scottish chef to sit me down one night post-service to explain the finer details of it to me (while imbibing quite a few) before I developed a professional appreciation for it. Even then, it wasn’t my drink of choice, until recently.

Enter the delicious world of Japanese whisky, with its more delicate, approachable styles that took my breath away. And I’m not the only one; over the past decade demand for Japanese whisky has outstripped supply. Some producers, such as master blender Jota Tanaka at Fuji, claim it would take “close to another 10 years to meet the global demands”.

After drinking one of the seasonal Highballs (flavoured with spiced peach to enhance the spirit’s floral notes) at The Elysian Whisky Bar in Fitzroy, I can see what all the fuss is about. The Elysian’s owner Yao Wong has seen a steady increase in people requesting to try Japanese whisky “because they had heard about it from others – even those who are not whisky drinkers at all”.

But as often happens when something becomes popular, people acting in bad faith try to capitalise on it. Wong explains, “Wonderful Japanese whiskies we used to drink daily 10 years ago have suddenly become insane collector’s items that speculators hoard and trade like commodities. We’re seeing really crazy retail and after-market prices for Japanese whisky in Australia. And still, they get snapped up quickly and willingly.”

Diese Geschichte stammt aus der May 2023-Ausgabe von Gourmet Traveller.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der May 2023-Ausgabe von Gourmet Traveller.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS GOURMET TRAVELLERAlle anzeigen
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 Minuten  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 Minuten  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 Minuten  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 Minuten  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 Minuten  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 Minuten  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 Minuten  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 Minuten  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 Minuten  |
September 2024