Logistically, this is because the country doesn’t possess a ton of grain distilleries to produce the lighter, filler liquid that makes up the majority of the volume of a blend. A whisky’s robustness and weight comes from the malt, which often is produced domestically. Philosophically, the notion of provenance is actually a secondary consideration in this part of the world. Blending is the true art. It’s why Japanese whisky houses are more likely to champion master blenders than distillers on marketing material. And it’s also why Nikka is confident about preserving the precise blend of Whiskey From the Barrel, even if it means shedding the words “Japanese whisky” from its moniker.
Cutouts is an open source application. Code licensed under the MIT license. Copyright 2018 Siddharth Kannan