This can't be right...

[joshmccl]

Speaking of Japan, I went to buy a bottle of my favorite single malt, Lagavulin, only to find the price had gone up $30 per bottle. They told me that the demand is so high in Japan that it is driving the price through the roof. Double whammy, given this news.

[beloitpiper]

I'm with Thunderbolt and Jock Scot. If the Scots went back to the old ways of distilling, maybe they could retake their rightful title as "greatest whisky".

[ForresterModern]

Actually, that's not completely correct. It is true for Scotland and probably the EU, but not other places, because it would be unenforcible. Now, most places in the US won't call the product Scotch out of professional courtesy, but it's not a law. I have no idea about the legalities in Japan, but I suspect it is the same.

It's just like Champagne, or any of the other designated products of Europe (wine, cheese, etc.). Any US producer can call their product champagne and not break the law, but most producers won't out of respect. Of course, they could never sell their product in Europe with that name.

Just took a second gander at the article and did a search online. Turns out that if you read the article they describe the whisky in question as single malt whiskey, not single malt scotch. A search online turns up an extensive list at www.whiskymag.com ( http://www.whiskymag.com/whisky/type...ngle_malt.html ) of what are called Japanese Whisky's, and that nearly all are made in Japan, except for a group made by

The Scotch Malt Whisky Society (Scotland)
The Vaults
87 St Giles Street
Leith
Edinburgh
Midlothian
EH6 6EZ
Scotland

and obviously imported.


And by the way you can "patent" a product with a unique place name of origin. For instance, Roquefort cheese (bleu cheese for those heathens among us) originated in caves in Roquefort France. Only cheese actually aged in those specific caves outside Roquefort can legally carry the name Roquefort cheese. In other places it is known by various other names---Italy is Gorgonzola, England is Stilton, and in the US plain old bleu (or blue) cheese. So I think the Scotch name issue might be correct.

[BruceK]

Speaking of Japan, I went to buy a bottle of my favorite single malt, Lagavulin, only to find the price had gone up $30 per bottle. They told me that the demand is so high in Japan that it is driving the price through the roof. Double whammy, given this news.

Give Finlaggan a try. Much less expensive and to my taste is very similar to Lagavulin.

[ForresterModern]

Just for the record:

A strict legal definition of Scotch Whisky has been in place for many years. Today, Scotch Whisky is defined in UK law, and also protected at European Union (EU) and World Trade Organisation (WTO) level as a recognised 'geographical indication'.

This legal protection is vitally important, protecting Scotch Whisky from unfair competition worldwide and underpinning, for consumers, Scotch Whisky's reputation as being of the highest quality and integrity.

The Scotch Whisky Act and Order
The Scotch Whisky Act 1988 and The Scotch Whisky Order 1990 define Scotch Whisky in UK law. Under the legislation, Scotch Whisky means whisky:

(a) which has been produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:

(i) processed at that distillery into a mash;
(ii) converted to a fermentable substrate only by endogenous enzyme systems; and
(iii) fermented only by the addition of yeast;

(b) which has been distilled at an alcoholic strength by volume of less than 94.8% so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production;

(c) which has been matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than three years;

(d) which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation, and to which no substance other than water and spirit caramel has been added.

Age statements on labels
When age is declared on a label, it must refer to the youngest whisky in the blend. For example, if a blend is described as being a twelve-year-old, the youngest whisky in the blend must have been matured for at least twelve years.

[Monkey@Arms]

I'm no expert on the subject, but I know that alcohol labels are actually rather strictly controlled in the U.S. so I suspect that there would be some problem for a U.S. manufacturer who tried to call their product Scotch Whisky if it wasn't.

Best regards,

Jake

[CDNSushi]

Indeed, you've stumbled on several unique, distinguishing characteristics of the Japanese, and Japan.

Due to the business culture in Japan, (and shameless television advertising) expensive whiskeys have become en vogue (much the same way as expensive cigars, cars, Mont Blanc pens and any other outward signs of wealth and opulence). This being the case, three other very Japanese characteristics have emerged:

a) when Japanese people acquire a hobby, they take it to the nth level. They learn everything is to learn about it and become veritable experts in the field. If it's whiskey, they'll sample hundreds of them, read books, reviews, visit distilleries, travel to whiskey-producing regions, etc, etc, etc.

b) using their new-found expertise, they are unashamed and unconcerned with spending as much money as it takes to get their hands on what they think is the best or their favourite (hence the observed rise in price due to Japanese demand).

c) they use their expertise to copy, reproduce, and in many cases make uniquely Japanese hybrids of those things they admire... And they're good at doing it. It may take some time (years), but they end up with a quality product. Think of other famous Western inventions and concepts that the Japanese have learned to master (like cars, or watches).

I have also had a chance to taste some Japanese Scotch-style whiskey, and I must say that it was very tasty. I can't however agree with the general, prevailing sentiment here that the real peaty, intense flavours of Islay Scotch is the best. Personally, I like my Scotches from Speyside and Highlands (in that order).

FWIW, in NONE of the liquor stores I've been to, have I ever seen a Japanese creation labeled as "Scotch". It is always labeled as "whiskey." So if somebody is calling it "Japanese Scotch" it is certainly not the distillery nor the stores that sell the product.

[sathor]

sorry to be a troll, but, does that mean that Scotch Tape has to come from Scotland? Or, 3M's Highland tape for that matter? Or does that just apply to food and drink?

[MacMillan of Rathdown]

It's just like Champagne, or any of the other designated products of Europe (wine, cheese, etc.). Any US producer can call their product champagne and not break the law, but most producers won't out of respect. Of course, they could never sell their product in Europe with that name.

They can hardly sell their products in Europe at all due to incredibly high tariffs placed on alcohol, etc., entering the EU from the USA.

And speaking as a champagne drinker, the overall best (price & consistent quality) in the USA is the the Roederer "champagne" from their California vineyards. And if you can find it, the California Roederer "Hermitage" is one of the best drinks on the planet. In fact, it's so good that I think I'll crack a bottle right now.

[CDNSushi]

And if you can find it, the California Roederer "Hermitage" is one of the best drinks on the planet.

And this is why I love the rabble here. I get great tips on what to drink, what to smoke AND what to wear. LOL. Great, isn't it?