Innholdsfortegnelse for November/December 2025 i Whisky Magazine

When you think of whisky cocktails, there’s a whole world of flavours and combinations that springs to mind. Whisky and ginger is one that’s sipped in many countries, bringing together the sweet spiciness of ginger ale with the maltiness of your chosen dram. A Mint Julep is a classic whisky cocktail, perfectly balancing fresh sweetness with the vanilla notes of bourbon. Citrus elements like lemon and orange are enjoyed in a Whiskey Sour and Old Fashioned respectively. However, in the world of citrus, a new fruit has been rising in popularity over the past few years, hailing from East Asia: yuzu. This small zesty fruit is the size of a tangerine with a bumpy, yellow surface. Intensely fragrant and floral, with an enticing mix of grapefruit, lemon, and lime notes,…

From the Covid-19 era to 2025, global whisky trade volume rose just 4.13 per cent, yet value surged by 15.47 per cent — a clear sign of the “drink less, but better” movement. Single malts outpaced blends, and premiumisation continued to drive growth even as overall consumption levelled off. This evolution was most prominent in the Asia-Pacific, with China drawing particular attention. Chinese consumers have grown more selective, favouring value and individuality over brand legacy. The notable decline in Japanese and Scotch single malt whisky sales in 2024 reflects a shifting trend landscape, shaped by a highly trend-sensitive market. At the heart of this momentum lies a generational shift: nearly half of China’s whisky consumers are Gen Z — young, inquisitive, and eager to explore new flavour frontiers. “To introduce…

Across Asia, whisky is no longer just an imported indulgence. It has become a cultural signifier, a spirit that blends modern aspiration with deeply rooted traditions. From Tokyo to Taipei, from Seoul to Mumbai, it is poured not only to celebrate but also to honour, to connect, and to symbolise respect. In many Asian societies, the act of offering whisky transcends casual hospitality. A bottle of premium Scotch, Japanese single malt, or increasingly, Taiwanese or Indian whisky, is a traditional gift in business circles, a gesture of esteem that signals both generosity and sophistication. In China and South Korea, presenting whisky at weddings, Lunar New Year gatherings, or professional milestones is growing in popularity, though in China baijiu still dominates banquet tables. The prestige attached to whisky makes it a…

When the Kavalan distillery opened in Taiwan 20 years ago, it was at a time when the world of whisky production was truly widening. More and more countries were coming on board, joining the traditional whisky producing nations like Scotland, the US, and Japan. But it wasn’t just the fact that a new distillery was opening up in a country that had never made whisky before — the revolutionary element was lying in wait, in the form of casks which would help to build the brand’s name and make it an award-winning player on the global whisky scene. These casks were something that had never been seen before. In a space where oak casks are a predominant factor in the final flavour profile of a whisky, it was a hugely…

In the world of rare whisky, few names combine art and a depth of heritage like Kandoblanc. Founded in 2023 by Dhavall Gandhi, Kandoblanc isn’t just about the rare whisky in the vessel, but about cultural resonance, ancient craft, and singular objects that tell stories. To understand Kandoblanc, you must first understand Dhavall Gandhi. His path to whisky was far from a conventional one — but like much of the project of Kandoblanc, that’s by design. Growing up, Gandhi possessed pronounced sensorial awareness. He has related how in primary school he could distinguish pencil brands by scent alone, or recall a space simply from its smell, remarkable feats that even Derren Brown would be left scratching his head by, wondering how on Earth he’s accomplished it. These weren’t quirks though…

From the hum of a coffee machine in Mr Fang’s office came the first surprise. He laughed that roasting beans is much like toasting oak, and poured a cup that had undergone a second fermentation inside a cask before roasting. It carried a trace of his cooperage’s craft, inventive, but only a small spark compared with the great engine of innovation he drives in oak and whisky. China is the world’s second most diverse region for oak, yet its overall forest coverage is relatively modest. National conservation policies also impose strict limits on logging. The only wood permitted for cooperage comes from selective thinning, such as reducing density when too many saplings grow too close together, removing infected or pestdamaged trees, or clearing corridors to prevent fire. The timber yielded…

Craft is not the act of making something, but the quiet pursuit of doing it as well as possible, again and again. Improvement upon minute improvement is made, with the end goal a perfection that will likely always remain unidentified. In Japan, craftmanship meets every element of life. Japanese alcohol producers have applied this to the arts of fermentation and distillation for more than 400 years in local drinks sochu and sake. Then, drawing on that heritage, the last century has seen the country carve out its own place on the global stage of whisky. Patience and precision are required — craftmanship is repetition, and the steady refinement of detail that many would never even notice — but the result is spirits that have taken the global spirit community by…

For most whisky lovers, the idea of someone buying 5,000 bottles of Macallan, or paying more for a single dram than most of us spend on a year’s supply, feels like another universe. What does a collector in Hong Kong or Hanoi have in common with someone choosing a bottle of Glenlivet 12 at their local supermarket? At first glance, very little. Yet listen to the voices of collectors, brokers, and club organisers across Asia and the picture becomes more human — and more familiar. The impulse to collect is universal. Pride, curiosity, gifting, even the desire to have something special tucked away for the right moment: whether it’s a Springbank cage bottle or a Macallan 1926, whisky is never just liquid. It’s memory, identity, and belonging. Still, to pretend…

Scotch whisky remains the dominant whisky category you’ll find in most duty-free stores around the world, but there’s no denying that whiskies from other countries are quietly gaining more shelf space. Larger airport shops have long offered a few Irish and American whiskeys to travellers, but in recent years, world whiskies, led by best-selling Japanese brands, have been winning listings. Now, Chinese whiskies are making a breakthrough. In July, the Chuan Pure Malt Whisky Travel Exclusive Edition landed at Shanghai and Hong Kong airports with great fanfare, followed by a rollout to airports in Thailand, Malaysia, and Singapore. At Hong Kong airport, the Chuan is available to preorder for HK$700 (£66.80) for a 70cl bottle. Production at the RMB1 billion (£104 million) Pernod-Ricard-owned distillery, which is located in Emeishan, Sichuan…