With summer underway, whisky lovers are contemplating how to incorporate their favorite spirit into the warmer weather. On trend again this year are highballs, offering freshness, simplicity and even lower alcohol levels. They are one of the easiest co*cktails you can make, requiring only whisky, ice and soda, and despite the growing trend toward sophisticated mixology, highballs continue to stand their ground in some of the world’s best bars.
Why? you might ask.
Much of the appeal lies in their low strength and straightforward flavor profile, making them an effortless alternative to beer or wine, and ideal for daytime drinking events.
In the post-World War II period, the Japanese whiskey company Suntory did an excellent job of promoting the highball through their huge network of Tory’s bars. They found an audience with the so called “salary man,” average workers laboring away in a burgeoning economy. Although the drink slipped out of fashion in the 1980s, a new generation of drinkers have picked them back up in a wave of nostalgia.
Despite their mass appeal, though, the Japanese whisky highball in particular has kept an aura of sophistication and refinement, while in essence, remaining a simple pour. Unlike the sweetness imparted by bourbon, or the peaty, smoky notes of Scotch, Japanese whiskey delivers a very different tone. Often floral and scented, there are also delicate notes of green tea, vanilla, nuts, and sandalwood. These aromas are lifted with the effervescence of soda water while also being very versatile with food.
MORE FOR YOU
What Is A Japanese Whisky Highball?
The highball has long been associated with the co*cktail bars and Izakayas of Tokyo, but it originated in the UK, and spread to the U.S. before ultimately finding popularity in Asia. The ingredients are fundamental to its identity however. It is whisky and soda over ice, served in a highball glass. It is not whisky and tonic water. Needless to say, the whisky is Japanese and can be produced in a range of different cask styles and age statements.
Given that the base whisky is diluted with soda and even a citrus garnish, an inexpensive whisky is usually preferred. There’s no need to waste subtle nuance and complexity on them. They’re what we might call social drinks, requiring no reflection or indulgence, allowing us to focus entirely on the conversation. With this in mind, they shouldn’t cost too much either, making them a desirable choice for bars seeking to generate business during quieter trading periods - the perfect happy hour drink if you will. Win win on all sides.
How To Prepare The Perfect Japanese Whisky Highball
Preparation is key. You’ll need to start with a chilled glass and lots of high quality ice. Temperature matters - the colder the better to hold CO2 for as long as possible. Once filled to the brim, we consider the whisky. You’ll see seven recommendations below, but when it comes to highballs you’re looking for a whisky that offers flavor and balance. Depending on the style you go for, some thought needs to be given to the ratio. Many prefer two parts soda to one part whisky (four and two ounces), but for heavier whisky styles, three parts soda would also make sense.
The quality of carbonation also makes a difference. Soda water is preferable as the bicarbonate imparts more fizz than sparkling water. Aim for a good soda, obviously, and note that small bubbles are usually a positive sign. Pour the soda in gently, and give it a whirl.
Depending on the level on pomp and ritual you may wish to infuse, you can appropriate cultural rituals. The Mizuwari approach, meaning cut with water, originates from Shochu drinking traditions, and is often referenced alongside superstitions on the amount of stirs—13 and a half times, for example. Interestingly, House of Suntory’s official serving suggestion reads “give a single stir from bottom to top with a bar spoon.” Regardless, a little theatre does no harm, and despite their no thrills personality, elevates the process. Some obsessives call it “the art of the highball.”
Seven Japanese Whisky Recommendations
Toki Blended Japanese Whisky
Produced from the whisky of Suntory’s three distilleries Yamazaki, Hakushu and Chita. This is one of the most popular Japanese whiskies for co*cktails. As an entry level choice it is extremely accessible, but offers decent value for money with a sweet, spicy and herbal profile.
Hibiki Japanese Harmony
The Hibiki range was also created by Suntory to commemorate the company’s 90th anniversary. A blend of malt and grain whiskies, this is light and fruity, and a simple yet effective base for a fresh, fragrant highball.
Fuji Single Malt
Produced at the Fuji Gotemba distillery at the foot of Japan’s most famous mountain. Floral and fruity, with balanced, elegant power. Maturation process in both bourbon and beer casks, thanks to its ownership by the Kirin Brewery Company.
Hatozaki 12 Year Old
A small-batch malt whisky from Hatozaki. Distilled at the Kaikyō Distillery in the town of Akashi. Originally aged in American oak, before being finished for six months in specially-selected barrels that previously contained Japanese Umeshu liqueur. Flavors of honey, lychee, cherry blossom, lavender, vanilla and violets.
Yamazaki 12 Year Old
This is arguably too good to dilute with soda, but for those keen to establish a stunning whisky base, it’s right up there with the best of them. Lots of citrus and tropical fruit.
Mars Iwai Tradition
The Mars Shinshu Distillery is Japan’s highest distillery at 800 meters in the village of Miyata in Nagano Prefecture. This is a great flavorsome whisky with notes of ripe cherry, honey, toffee and a touch of spicy ginger.
Miyagikyo Single Malt
An accessible entry-level single malt whisky from Nikka Distilling Company’s Miyagikyo distillery. Light in body, yet full of flavor, this is an excellent introduction to Japanese whisky. Elegantly fruity with sherry-cask character.
