Which type of whisky is typically produced in Japan using pot stills?

Malt whisky is typically produced in Japan using pot stills, following the traditional method that is also employed in Scotland. In this process, malted barley is mashed and fermented, and subsequently distilled in pot stills. This method allows for the development of complex flavors and aromas that are characteristic of malt whisky.

Japanese distilleries have gained international acclaim for their meticulous approach to craftsmanship and quality, often mimicking techniques used in Scotch whisky production. This includes the use of pot stills to ensure a smoother and more refined profile in the final spirit, which is a hallmark of malt whiskies.

In contrast, grain whisky is produced primarily using continuous column stills, which is more efficient for creating larger quantities of spirit, while blended whisky is a mix of different types of whiskies, including malt and grain. Bourbon whisky, on the other hand, is specifically a category of American whisky, primarily made from corn and aged in new charred oak barrels. This distinct type of whisky is not produced in Japan and does not involve pot stills in its production process.