In distinction for the strict rules surrounding what is often classified a Scotch or even a bourbon, Japanese whisky has only one: it should be produced in Japan. And even though the common creation of Japanese whisky is still primarily similar to that of Scotch—a mash of malted barley distilled https://japanesewhiskybrands32086.win-blog.com/7998115/the-greatest-guide-to-japanese-whisky-hakushu