ThoughtGallery.org > ‘The Untold History of Japanese Whisky’

‘The Untold History of Japanese Whisky’

If you ask whisky drinkers when Japan began distilling whisky, many will answer that it all started in the early 1920s when distilleries Yamazaki & Nikka began producing single malts. However, did you know that distilling in Japan actually begun in the 15th century?Grab a dram of your favorite whisky as we dive into the history of this storied spirit in Japan.

Join New York Adventure Club as we explore Japan’s history of whisky distillation, which not only dates back to the 1400s, but is also just as expansive as powerhouse whisky regions Scotland and Ireland.

Led by Chris Uhde, Vice President of ImpEx Beverages, our virtual journey through the timeline of distilling in Japan and the country’s predilection to blending whisky will include:

  • The rich history of Distilling in Japan, and why the tradition is rarely discussed
  • The 101 on whisky blending in Japan, which dates back to before Single Malt was being produced in the country
  • Single Malt vs Pure Malt Japanese Whisky with a focus on Matsui, Kurayoshi, and others
  • A discussion around rice based whiskies such as Fukano & Ohishi

Afterward, we’ll have a Q&A with Chris — any and all questions about Japanese Whisky are welcomed and encouraged!

See you there, virtually! $10.

*Immediately upon registering, you will receive a separate, automated email containing the link to join this webinar

**For the best possible viewing experience, please ensure you’re using the latest version of your internet browser — Google Chrome is the most compatible. Exact technical requirements and a webinar user guide will be shared in the automated confirmation email upon registration.

***A full replay of the experience will be available to all registered guests for up to a week

About Chris

As ImpEx Beverages’ Vice President, Chris Uhde’s expertise lies not only in whisky as a product and symbol of Scottish culture and heritage, but also in Japanese culture, heritage, and whiskies as well.

In addition to his role as Vice President at ImpEx, Chris is Whisky Expert for the United Scottish Society of Southern California, the founder of the Southern California Whiskey Club and he volunteers as the Whisky Curator for the Daily Pint in Santa Monica.

For the past 10 years Chris has been spending around 10% of his time annually in the south of Japan where ImpEx’s distilleries are (Ohishi, Fukano, and Matsui). Chris is also the deciding factor in how all whiskies from the Fukano distillery are created and bottled.

With 14 years of experience in the spirits industry under his belt, Chris is affectionately known as the Whisky Red Head or Whisky Ginger, and you can find him traveling throughout the West Coast educating retailers, bartenders and consumers about the process of making and drinking fine whisky – ImpEx Brands and beyond.











When: Sat., Jun. 20, 2020 at 8:00 pm - 9:30 pm

If you ask whisky drinkers when Japan began distilling whisky, many will answer that it all started in the early 1920s when distilleries Yamazaki & Nikka began producing single malts. However, did you know that distilling in Japan actually begun in the 15th century?Grab a dram of your favorite whisky as we dive into the history of this storied spirit in Japan.

Join New York Adventure Club as we explore Japan’s history of whisky distillation, which not only dates back to the 1400s, but is also just as expansive as powerhouse whisky regions Scotland and Ireland.

Led by Chris Uhde, Vice President of ImpEx Beverages, our virtual journey through the timeline of distilling in Japan and the country’s predilection to blending whisky will include:

  • The rich history of Distilling in Japan, and why the tradition is rarely discussed
  • The 101 on whisky blending in Japan, which dates back to before Single Malt was being produced in the country
  • Single Malt vs Pure Malt Japanese Whisky with a focus on Matsui, Kurayoshi, and others
  • A discussion around rice based whiskies such as Fukano & Ohishi

Afterward, we’ll have a Q&A with Chris — any and all questions about Japanese Whisky are welcomed and encouraged!

See you there, virtually! $10.

*Immediately upon registering, you will receive a separate, automated email containing the link to join this webinar

**For the best possible viewing experience, please ensure you’re using the latest version of your internet browser — Google Chrome is the most compatible. Exact technical requirements and a webinar user guide will be shared in the automated confirmation email upon registration.

***A full replay of the experience will be available to all registered guests for up to a week

About Chris

As ImpEx Beverages’ Vice President, Chris Uhde’s expertise lies not only in whisky as a product and symbol of Scottish culture and heritage, but also in Japanese culture, heritage, and whiskies as well.

In addition to his role as Vice President at ImpEx, Chris is Whisky Expert for the United Scottish Society of Southern California, the founder of the Southern California Whiskey Club and he volunteers as the Whisky Curator for the Daily Pint in Santa Monica.

For the past 10 years Chris has been spending around 10% of his time annually in the south of Japan where ImpEx’s distilleries are (Ohishi, Fukano, and Matsui). Chris is also the deciding factor in how all whiskies from the Fukano distillery are created and bottled.

With 14 years of experience in the spirits industry under his belt, Chris is affectionately known as the Whisky Red Head or Whisky Ginger, and you can find him traveling throughout the West Coast educating retailers, bartenders and consumers about the process of making and drinking fine whisky – ImpEx Brands and beyond.

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