The whisky industry is divided in its use of stainless steel and wooden washbacks. Which is best?
So there I was driving through Chichibu with Yumi Yoshikawa, as you do. We’d been round the distillery (she’s its brand ambassador) and were heading for what was to prove a wild and entertaining evening with the team at the town’s top whisky bar, Te Airigh [aka Terry’s Bar].
The discussion had drifted from mizunara to Craigellachie’s Highlander Inn (where she had worked), country life, the differences between Scotland and rural Japan, and then somehow landed on how there is a branch of whisky connoisseurs who seem to hate the spirit.
They’re the ones who, in chat rooms and at whisky shows, steer the conversation to how things were always better in the old days, who hate every new release especially if it doesn’t have an age statement on it, resent grain, lauter tuns, steam coils, and shell and tube condensers. Whisky would be better if it were made by noble Highland heroes in bothies hidden in the heather. Until that happens it will continue to be driven ever closer to the edge of a precipice by unscrupulous large distillers (there’s a scale of approval in this mindset which works in inverse proportion to the size of the producer – those who set themselves up as 21st century Highland Heroes in the Heather are safe from scorn).
I worry about them, and on occasion have mused why if whisky is so bad they don’t move to rum, or Cognac, or Armagnac. Not that I want them to go away – every bottle of Scotch sold is a good thing. I do wonder where the rage comes from, however.
I finished my rant. Then Yumi said: ‘Maybe people who care passionately about whisky express it in the same way as you do with a lover: you want them to be perfect, ideal, to fit your own idea of what they should be and reflect your love of them. Because they don’t always meet your expectations you complain about them, but it’s only because you love them.’
Love knows no boundaries when it comes to whisky
It made perfect sense. In any case, am I any different with my rants about the need for a wider range of yeasts and worries about direct fire being taken out of some distilleries leading to a loss of character? (The latter is top of mind as I’m currently in a country where direct fire has been reinstalled in distilleries because it gives character). I wasn’t giving up though.
‘Surely though, love can also be possessive and jealous? You know, “I want you to myself and no-one else can get you. I am the only one who can understand you.” It starts out as a love story and ends up with a bunny in a pot.’
Passion is one thing and is something we all have for this spirit, but passion can easily tip over into antagonism. The solution, surely, is tolerance. There is, as the Persuaders once sang, a thin line between love and hate and the latter is never surely the solution to any debate.
I’m with Yumi, but I’m keeping a weather eye on what’s cooking in the kitchen.
- Record-breaking Dalmore sells for £114,000
- New whisky reviews: Batch 127
- Daftmill set to release first whisky
- New whisky reviews: Batch 126
- Matching whisky with Indian food
- Secret Santa whisky gifts for any budget
- Johnnie Walker Blue Label Ghost launches
- Four books for whisky lovers
- Highland Park The Dark marks winter solstice
- Scotch whisky and rye: past and present
Ask the professor 27 July 2017
It’s one of Scotch whisky’s three ingredients, but opinion differs on yeast’s impact.
The way I see it... 27 June 2016
While wood is vital in flavouring whisky, it cannot take all the credit, says Angus MacRaild.
Festivals and events 13 June 2017
The triennial event provided a snapshot of the latest scientific Scotch whisky developments.
From the editors 29 February 2016
Does yeast matter in Scotch? Most distillers would say no – but their US colleagues might disagree.