We are delighted to be hosting our first ever whisky tasting at the newly revamped Oyster Tavern, a hostelry with a documented history dating all the way back to 1792 when Japanese whisky was certainly not on the menu.
Today, however, Japanese whisky is more popular than ever. Demand is outstripping supply and, particularly in the Irish market, there is a noticeable shortage of affordable Japanese whisky.
Large Japanese producers have the luxury of producing dozens of styles of whiskies under a single roof for blending purposes. Yamazaki Distillery, for example, produce up to 70 styles of malt whisky, including peated, and utilize seven still varieties, five cask types, and two methods of fermentation.
Many of the best Japanese whiskies have moved to 500ml bottles so this tasting will cater to just 25 lucky souls and, other than an Eastern surprise or two, we will feature on the night: