Japanese, American, Emerging ......
What Whiskey Topics to Watch in 2025?
- Part 2 -

This month we welcome Jack Chambers, the new head of The Scotch Malt Whisky Society (SMWS).In the second part, we ask him about the key words to watch for in the whiskey scene in 2025!

writer：Ryoko Kuraishi

The Scotch Malt Whisky Society (SMWS) partners with whisky distilleries around the world, but Jack Chambers, the head of SMWS Japan, has a personal attachment to Japanese whisky, which introduced him to the world of whisky.

All Japanese distilleries are highly skilled, but I think it's the craftsmanship, the attention to detail, the pursuit of even greater heights that is uniquely Japanese," he said.

It is said that "harmony is the hallmark of Japanese whiskey," and this attention to detail can be seen in the delicate balance of the whiskey.
The fact that the highball culture is deeply rooted in Japan makes it attractive to have a wide range of whiskies, from highball-friendly whiskies to luxurious whiskies.

We asked Jack to introduce some of the bottles that are currently attracting attention.The bottle on the left (labeled with a turtle) is "122.71 REWARD AFTER A DAY IN THE HILLS.The leftmost bottle (the turtle label) is "122.71 REWARD AFTER A DAY IN THE HILLS.This one is classified as a "light peat" flavor profile, and was aged for 18 years at a distillery in the Highlands. The second crane label from the left is "1.290 MAGIC TRICK WITH A SLIDESHOW" in the "Deep, Rich & Dry Fruit" category. The region is Speyside, and the age is 12 years.It is a new style of whiskey with a sweet aroma reminiscent of butterscotch. Second from the right is "18.71 Guava Dobon in a Pool of Apple Crumble".You can probably guess what kind of flavor this is just from the name alone (laughs).The flavor profile is "Light and Delicate," with a juicy and fruity aroma and an apple crumble-like flavor with cinnamon and nutmeg. On the far right is "23.78 SMOKED CHILLI-DOG" in the "Pete" category.It has the pungent flavor of a hot dog with chili, but the aftertaste is sweeter and more fruity.Reminiscent of golden syrup.It's a 10-year-old Islay."

Noteworthy are American single malts & emerging countries.

In recent years, various craft distilleries have sprung up around Japan, and it is Jack's opinion that more diverse whiskeys should be produced from this background.

He said, "My personal focus is the 'Nozawa Onsen Distillery' in Nozawa Onsen, where I used to live nine years ago.The gin is delicious and the new make was great.

The international members of the team are well represented, and the individual personalities are unique in that the equipment is not found in other distilleries.

The choice of ingredients is also interesting.I am looking forward to seeing what kind of whiskey they will make."

American single malts are the focus of attention around the world, and the Westland distillery in Seattle and the Balcones distillery in Texas, which are considered the standard bearers in this genre, have been described by Jack as "producing whiskeys that have never been tried before.They are producing whiskies that we have never had before, and they are expanding the world of single malt," says Jack.

In the case of American whiskey, the TTB (Alcohol and Tobacco Tax and Trade Bureau) announced late last year the creation of a new category for American single malt whiskey.

American Single Malt has been defined*, and I am sure that the makers will create more innovative whiskeys while preserving the purity of these American Single Malts.This is a category to watch."

*American Single Malt is defined as: ......
Whiskey must be mashed (saccharified), fermented, distilled, and aged in the U.S./A singleMust be distilled at a single distillery in the U.S. / Must be less than 160 proof (80 degrees Celsius) / Must be aged in oak barrels with a maximum capacity of 700 liters (new or used barrels with or without charring are allowed) / Must be bottled at 80 proof (40 degrees Celsius) or higher.

A tour of the Westland Distillery in Seattle.

Developments in emerging countries should not be overlooked.

On the other hand, what about emerging countries?

Ten years ago there were only about 10 single malt distilleries, but now there are apparently more than 100!

Because French whiskey has a short history, it is not bound by tradition, and new ways of using grains and manufacturing can be enjoyed.
For example, "Domaine des Hautes Glaces" and "Armoric," which are gradually becoming seen in Japanese bars, have a good taste.

In Asia, "Prakan," Thailand's first single malt whisky, was launched last year, and the number of whisky distilleries in China is gradually increasing.

We are looking forward to whiskies from emerging countries that we have never had before."

SMWS has 40,000 members around the world, and events are held for members in various locations.We hope to hold more events in Japan this year.

Let's look at flavor profiles.

The world of whiskey has diversified dramatically over the past few years.The ways in which drinkers enjoy it have also expanded.

They say that the number of people who enjoy whiskey is expanding. At a seminar we held in Kyoto previously, students from a whiskey club at Kyoto University participated.

I feel the future is bright when even university students have a passion for good whiskey and enjoy it.

Consumers are also becoming more interested in what they consume and seeking information about products.

This is a wonderful thing, and manufacturers are required to make a sincere effort to disclose information, but on the other hand, when it comes to whiskey, I feel that we should not be swayed by information, but rather face the flavors that are the true appeal of the whiskey.

At SMWS, we dare not reveal the name of the distillery and offer bottles categorized according to flavor trends.

Currently, we have 12 flavor profiles, and as long as you can find a profile you like, you can have an adventure of flavors within that series.

In the world of whiskey, where many enthusiasts are maniacs, this is a recommended way for beginners to enjoy whiskey.

Without getting into the nitty-gritty, concentrate first on the flavors of the whiskey.

For connoisseurs, I would like to introduce the pleasure of delving deeper into the story of the whiskey, using the distillation and aging dates on the bottle as clues.

This event was held for SMWS members in Japan.Mr. Nishida of Bar K6 in Kyoto and Mr. Nagatomo of Bar Oscar in Fukuoka made an appearance.

In the future, Jack hopes to plan a wide range of events that take advantage of the membership system, from maniacal study sessions and tasting events to casual food pairing events that beginners can also participate in.

I would encourage all bartenders to join the SMWS.Not only will you have more opportunities to taste whisky from new distilleries, but you will also have the chance to connect with members from different backgrounds within the community.

We believe that this community will help to revitalize both the bar and whiskey worlds.