So it makes running the program challenging, but also makes it cooler to be able to offer it to our guests.”
“There are a lot of educated people who know what’s up there. “We have guys who come in and walk up and down the bar, looking at that top shelf,” said bar manager Joel Campbell. From the top-top-top shelf to the more familiar bottles, Hooked is on a mission to celebrate Japanese whisky one glass at a time. The globally inspired fishouse and restaurant doesn’t just have the largest Japanese whisky selection in the valley - it’s also the most dynamic. The Japanese learned whisky-making from the Scots, and Beaver Creek can learn whisky-drinking from Hooked. Traditional Japanese whisky highball and nigiri sushi selection from Hooked in Beaver Creek. It is also a great way for any bourbon/Scotch/Japanese whisky drinker to see how much climate affects the development of flavor during barrel aging. They exemplify what makes Japanese culture and its influence on the whisky industry so important: their reverence for nature and how every aspect of the ingredients are cared for, nurtured, respected and used in a way that reflects Japanese values. Miyagikyo is produced at a distillery at sea level, while Yoichi is produced at a distillery in the mountains. These are two of my favorites to talk with guests about: Both single malts are produced identically, but in two different distilleries. It is on our cocktail list in an old fashioned. We had three bottles of the 12-year last season they were gone in two months.įrom Suntory distillery, Hibiki Harmony is probably the most recognizable blended Japanese whisky in the world currently. The 18-year version is widely considered the best annually produced whisky on earth, and the 2017 “Mizunara Cask” version might be the greatest Japanese whisky ever produced. Named for the founder of the first distillery, it has become the industry standard for "Japanese style" whisky. This distillery has won many awards and gained a lot of popularity in the last 2 years. He went to Scotland and was trained in traditional Scotch making, opening his own distillery in 1934.Īs great a representation of any rice-based whisky being produced in Japan today.
He was the righthand man for the man who started the first distillery in Japan in 1923. It is named for the “Father of Japanese whisky,” Masataka Taketsuru. It is one of the best pure-malt Japanese whiskies made annually. The most "signature" offering from Nikka, in my opinion, and one we get asked about often. Hooked bar manager's five Japanese whisky recommendations
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