Industry Trends & Insights

Whisky or Whiskey—within this seemingly subtle difference in spelling lies a rich tapestry of historical narratives and geographical identities within the world of distilled spirits. The debate surrounding these spellings is not merely a matter of letters; it's a reflection of diverse traditions and production styles across regions. 'Whisky,' sans the 'e,' embodies the legacy of Scotland's revered Scotch whisky, steeped in tradition and craftsmanship. On the other hand, 'whiskey,' adorned with the added 'e,' stands as a hallmark of Ireland's and America's vibrant whiskey-making traditions, each spelling carrying its own historical lineage and distinct characteristics. Let's embark on a journey to unravel the nuances and cultural significance embedded within these seemingly minor yet profoundly significant variations in spelling.

Our founder, Mr. Chandrakant Mohanty, shared insights with Gavin Yeung of Tatler regarding the burgeoning popularity of Japanese Shochu. 'Historically, Shochu was perceived as a blue-collar drink in Japan until the 1970s,' Chandrakant Mohanty, the founder of Mizunara: The Shop, a Japanese spirits distributor based in Hong Kong and Singapore, explains. 'The advent of vacuum distillation and the innovation of 100% mugi [barley] Shochu transformed the landscape, introducing lighter and more palatable varieties.' This marked the inception of the 'shochu boom,' elevating its status domestically until the early 1980s.

Recent developments in Japanese Whisky have brought about new labelling standards set by the Japan Spirits & Liqueurs Makers Association. These standards aim to clarify what constitutes Japanese whisky, addressing concerns over authenticity amid its global popularity surge. MIZUNARA, a supporter of transparency, welcomes these changes and is updating product categories accordingly.