The Art of Blending: A Japanese Whisky Masterclass at LIT Manila

When LIT opened in Serendra in 2015, its mission was to shed light on Japanese whisky in Manila. We go there for the knowledgeable staff, the meticulously detailed menu descriptions, and the variety of serving options (including tasting portions, flights, highballs, and cocktails), plus the chance to try special and rare bottles that you won’t find anywhere else in the country. To further demystify Japanese whisky, LIT also holds weekly masterclasses with different themes where you can learn about different aspects of whisky production and sample at least five kinds of whisky to sharpen your tasting skills and refine your preferences.

The Art of Blending masterclass led by Lit’s resident whisky connoisseur Francis Hasegawa started off with an introduction about whisky, how it’s made, its different types (blended, grain, single malt, pure malt, single cask), and its Irish and Scottish roots.

“Japanese whisky was made to be drunk in Japan” Hasegawa says. But there has been a growing appreciation for Japanese whisky over the past few years, and the demand for it today is something the distillers never anticipated. Whisky takes time; it is aged at least three years in the barrel but many are aged even longer than that, usually for around 10 to 12 years.

The first Japanese whisky was made by Suntory in 1929. Since then, war and history have contributed so much to the development, consumption, and production of whisky.

“The Japanese began blending whisky after the war. Distillers produced more types of whisky so they can use it for blending,” Hasegawa adds.

Producers blend whisky to create a recognizable taste that never varies. Nowadays, Japanese blenders are coming together and collaborating to craft one-of-a-kind blends.

The headline distillers for Japanese whisky are Suntory, Nikka, and Mars Shinshu; each has unique locations across Japan to craft a reflection of each place.

What makes Japanese whisky so different is its culture. There are a number of factors that affect its taste: the environment, weather, humidity and place of aging. Japanese whisky has its own identity—there’s always a clarity in its aroma.

Japanese whisky is designed to be diluted to disperse its aroma and full flavor. The most popular way to drink whisky in Japan is in the form of a highball, wherein it is mixed with soda or tonic water, because of the culture of drinking alcohol while eating (Filipinos love that, too). What’s great about the highball is that it doesn’t make you feel bloated when consumed with food (unlike beer).

Curious about Japanese whisky? LIT holds a weekly masterclass with different themes every Wednesday from 7:30 p.m. to 9 p.m. LIT is located at G/F Serendra, Bonifacio High Street, Taguig. For reservations and inquiries, please call (0917) 510-0014 or check out their official Facebook page, LIT MANILA.

Photos by Star Sabroso