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Dominic Roskrow is an award-winning drinks writer and the former editor of Whisky Magazine, The Spirits Business and Whiskeria. He has written eight books on whisky including The World's Best Whiskies, 1001 Whiskies You Must Taste Before You Die and The Whisky Opus (for which he was nominated for the 2013 Fortnum & Mason Drinks Writer of the Year award), and has contributed to several more, including every edition of The Whisky Yearbook. He specializes in world whisky and whisky from non-traditional whisky-making regions. In 2007 he received the Scotch whisky industry's highest honor when he was made a Keeper of the Quaich, and in 2010 he was made a Kentucky Colonel, Kentucky's highest award.
Table of Contents
ONE The History of Japanese Whisky
TWO The Japanese Whisky Making Process
THREE Whisky Distilleries of Japan
FOUR Tasting Notes
FIVE The Rise of Japanese Whisky
SIX Japanese Whisky Bars
SEVEN Bars Around the World
EIGHT Whisky Cocktails and Food Pairings
NINE The Future of Japanese Whisky
WHISKY DIRECTORY, FURTHER READING, INDEX, PICTURE CREDITS