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Japanese Whisky in Global Bar Surveys: Nikka From the Barrel and a Century of History
Japanese Whisky in Global Bar Surveys: Nikka From the Barrel and a Century of History
Japanese Whisky in Global Bar Surveys: Nikka From the Barrel and a Century of History
A century ago, Japan had yet to produce a single drop of authentic whisky.
Today, when the world’s finest establishments curate their spirits, their gaze inevitably turns toward Japan. According to the 2026 Brands Report published by the British trade magazine Drinks International, an impressive 73% of the world’s top surveyed bars named Japan as the source of their best-selling world whisky. Within this elite category, Nikka Whisky’s From the Barrel emerged as the most frequently cited label.
World whisky is a general term for whisky made outside traditional producing countries such as Scotland, Ireland, the United States, and Canada; Japan is included. For a long time, this category was seen as outside the traditional homelands. Today, Japanese whisky stands at its center.
How did a country that did not yet have full-fledged whisky of its own get here?
The journey began with one man.
Masataka Taketsuru was born into a sake-brewing family in Hiroshima. In 1918, he traveled to Scotland to learn how whisky was made. He studied chemistry in Glasgow, worked at distilleries, and recorded the production methods in a notebook. He returned to Japan with more than technical knowledge: he believed that Japan could make authentic whisky. In 1934, he established his own distillery in Yoichi, Hokkaido. This was the beginning of what later became Nikka Whisky.
The Quiet Alchemy of “Marriage”
From the Barrel was launched in 1985, half a century later. It is a blended whisky made by combining several spirits, including malt and grain whisky. Its distinctive feature is the “marriage” process: after blending, the whisky is returned to a cask and left for time to harmonize. The name “From the Barrel” comes from this finishing in a cask. It is bottled at 51.4% ABV. Keeping added water low reflects the maker’s wish to deliver the character developed in the cask.
The Bartender’s Equilibrium
Why are bars around the world choosing this bottle now?
For bartenders, whisky can be enjoyed on its own and can also serve as a base for combining with other ingredients. If its character is too strong, it can be hard to pair; if too weak, it can disappear. The blend of several spirits in From the Barrel brings it to a middle ground, balancing aromatic depth with ease of use.
Drinks International’s survey counts best-selling brands separately from top-trending brands. The magazine says Japanese whisky was named on the best-selling side of the survey, not the trending side.
Japan once imported whisky and learned its culture. A century later, Japan’s name appears in surveys reflecting the choices of leading bars around the world.
Being able to introduce this bottle in Bangkok is a quiet sense of accomplishment for those bringing Japanese drinks overseas. Behind this whisky is a century-long story that began with a man who traveled to Scotland. Knowing that story can change how we see this bottle.
This article is intended solely to explore the distillation techniques and cultural heritage of Nikka Whisky and the From the Barrel brand, and does not aim to promote or encourage the consumption of alcohol. / บทความนี้จัดทำขึ้นเพื่อนำเสนอข้อมูลเกี่ยวกับเทคนิคการกลั่นและมรดกทางวัฒนธรรมของ Nikka Whisky และแบรนด์ From the Barrel เท่านั้น มิได้มีเจตนาเพื่อส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ
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We share brewery stories, tasting notes and the craft of koji & fermentation ｜ for educational and cultural purposes only.
เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก ｜ เพื่อการศึกษาและวัฒนธรรมเท่านั้น
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