Japanese whisky is both spelled like and modeled after Scotch whisky (without the “e”). Like scotch, Japanese whisky relies heavily on malted barley (often peated or imported from Scotland) that is mashed and distilled twice in pot stills. And like scotch, Japanese whisky is wood-aged in American oak, sherry casks, or Japanese Mizunara oak. Because of the variety of microclimates in the country and limited hard and fast traditions around production, there is no clear Japanese whisky style, flavor notes can range from various spice flavors and vanilla to citrus and herbs.