Scotland might be thespiritual homeof whiskey , but Japan is perfecting its own unequalled take on the liquor . At Nikka’sYoichi distilleryin Hokkaido , watching a barrel get blacken — for flavor!—looks a hell of lot like the survive flames of satan ’s fiend are being unleash from within those wooden staves .
The ardor is ( obviously ) put out before the ingredients are put in , and , in addition to adding taste , also serves to sterilize the home control surface before that happen . The clip comes from the solid food loving folks atPotluck Video , who go behind - the - scene atNikkaand filmed some of theproduction method and a piece more about the company . It was established in 1934 after founding father Masataka Taketsuru take away a trip to the birthplace of Scotch and brought some of the techniques back with him .
In the decades since , the process has been refined to keep traditional elements , like verbatim coal firing , and develop others . For example , Nikka has 3,000 vogue of whisky for internal shading . They ’ve gain ground some of the reality ’s top unsighted tasting honor with their single cask . And to suppose , it all started with a lambaste inferno . [ Potluck Video ]
Food
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