Suntory’s exclusive wooden vats are used to grind, crush, and ferment 100% malted barley, which is then used to make the Yamazaki 18 Year Old Single Malt Whisky. Following fermentation, the whiskey is matured in casks made of American, Spanish, and Japanese oak (the Japanese oak giving the whisky an Asian twist), after being distilled through Suntory’s copper-pot stills, the first of their kind outside of Scotland.

“This is all done by hand — the traditional way,” Yamazaki Distillery manager Osamu Abe explains of the cooperage that takes place there. “This type of artistry is known as yagura. You have to see and hear them being manufactured. We say “use all 5 senses” in Japan. Though we do learn from others, our own senses are the most important.

The whisky is brought to proof before being bottled after aging for eighteen years in Japan’s special environment, where the frequent variations in humidity and temperature impact the whisky’s ability to breathe in the casks and the relationship it has with the wood.

At the San Francisco World Spirits Competition, the Suntory yamazaki 18 has won an incredible five Double Gold awards. It was also named “Best Other Whisky” in 2009, 2011, and 2012. It also received 96 points from Wine Enthusiast and 95 points from the Beverage Tasting Institute.

Shinjiro Torii began selling and importing wine in Osaka, Japan, in February 1899. Torii started making his own sweet grape wine, known as Akadama Port Wine, within ten years, and it quickly gained national recognition. Having spent his entire life intrigued by whisky, Torri made the decision to grow his company and started building Japan’s first whisky distillery, the Yamazaki Distillery, in 1923.

Torii saw a distinctively Japanese approach to whisky, although drawing inspiration from traditional Scottish distilleries. He chose a location for his distillery that offered a climate and topography entirely unlike those of Scotland. Yamazaki Distillery is located near the meeting point of the Katsura, Uji, and Kizu rivers, which creates a warm, humid atmosphere perfect for the aging and manufacture of whisky. The distillery is tucked away on the outskirts of Kyoto.

This Yamazaki whisky smells of coffee, raisins, and apricots. It has a copper or bronze color. The first flavors of cinnamon, dark chocolate, and dried fruits give way to a deep, lengthy finish with a hint of sweetness.

Japan produces some of the best whiskies in the world, even though it might not be the first spirit that comes to mind when the country is mentioned. It has a strong scotch influence, but with aromas that are softer and more subtle.

Even though Japanese whiskey has only been around for a century, in that time, its blended and single malts have swept the globe and are now easily able to compete with whiskies from other countries.

Take a look at our amazing assortment of Yamazaki Japanese whiskey, discover your new favorite among the top bottles under $200, or peruse our treasure trove of uncommon and difficult to locate Best Japanese whiskey brands.