When Dave Broom published The Way of Whisky in 2017, the book wasn’t so much a seismic shift, but more like a pivot point in spirits writing. Before that, Japanese whisky was admired, sometimes fetishized in incredibly weird ways, but rarely presented with the seriousness English-language readers expect from Scotch or bourbon. Alongside Stefan Van Eycken’s exemplary Whisky Rising, Broom’s book raised the bar. Japanese whisky was no longer exotic or mysterious, it became part of a global conversation. Awards for the book followed, including the Andre Simon Food and Drink Book Award, though one suspects those trophies are now quietly gathering dust amidst empty bottles of Ichiro’s Malt Card in Broom’s study.

The newly revised edition arrives under a slightly altered title The Japanese Way of Whisky and offers a few updates: a fresh introduction and some commentary on the booming landscape of newer distilleries. The additions are welcome, but modest. Returning readers hoping for a more comprehensive second act, diving deeper into emerging producers and nuanced context for the category’s current explosion, may feel slighted. In this sense, the book is less a brand-new vintage than a careful re-release.

But for first-time readers, that distinction will hardly matter. The heart of Broom’s book retains its best argument as to why this book is worth reading. He approaches whisky not as a commodity, but as an ecosystem: people, culture, and place all woven together in language both precise and deeply appreciative. His prose has a way of placing you on the distillery floor, allowing readers to catch a mid-conversation excerpt between author and master distiller. Kohei Take’s photographs are not just decorative: they help to shape the atmosphere, pulling readers into the quiet discipline and artistry behind each bottle.

Even years after its debut, the book keeps its resonance. The enduring clarity of Broom’s writing mirrors the whiskies it celebrates: complex, elegant, but never weighed down by its own seriousness. Japanese whisky itself has changed since 2017, expanding in ways both exciting and slightly chaotic. Perhaps the next great Japanese whisky book will cover these events in greater detail. Until then, Broom’s work remains one of the most accessible and enjoyable entry points into the category. It’s immersive and crafted with the same patience and care that defines the spirit it so lovingly describes.

A / $25 [BUY IT NOW FROM AMAZON]

The post Book Review: The Japanese Way of Whisky appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.

When Dave Broom published The Way of Whisky in 2017, the book wasn’t so much a seismic shift, but more like a pivot point in spirits writing. Before that, Japanese whisky was admired, sometimes fetishized in incredibly weird ways, but rarely presented with the seriousness English-language readers expect from Scotch or bourbon. Alongside Stefan Van Eycken’s exemplary Whisky Rising, Broom’s book raised the bar. Japanese whisky was no longer exotic or mysterious, it became part of a global conversation. Awards for the book followed, including the Andre Simon Food and Drink Book Award, though one suspects those trophies are now quietly gathering dust amidst empty bottles of Ichiro’s Malt Card in Broom’s study.

The newly revised edition arrives under a slightly altered title The Japanese Way of Whisky and offers a few updates: a fresh introduction and some commentary on the booming landscape of newer distilleries. The additions are welcome, but modest. Returning readers hoping for a more comprehensive second act, diving deeper into emerging producers and nuanced context for the category’s current explosion, may feel slighted. In this sense, the book is less a brand-new vintage than a careful re-release.

But for first-time readers, that distinction will hardly matter. The heart of Broom’s book retains its best argument as to why this book is worth reading. He approaches whisky not as a commodity, but as an ecosystem: people, culture, and place all woven together in language both precise and deeply appreciative. His prose has a way of placing you on the distillery floor, allowing readers to catch a mid-conversation excerpt between author and master distiller. Kohei Take’s photographs are not just decorative: they help to shape the atmosphere, pulling readers into the quiet discipline and artistry behind each bottle.

Even years after its debut, the book keeps its resonance. The enduring clarity of Broom’s writing mirrors the whiskies it celebrates: complex, elegant, but never weighed down by its own seriousness. Japanese whisky itself has changed since 2017, expanding in ways both exciting and slightly chaotic. Perhaps the next great Japanese whisky book will cover these events in greater detail. Until then, Broom’s work remains one of the most accessible and enjoyable entry points into the category. It’s immersive and crafted with the same patience and care that defines the spirit it so lovingly describes.

A / $25 [BUY IT NOW FROM AMAZON]

The post Book Review: The Japanese Way of Whisky appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.

When Dave Broom published The Way of Whisky in 2017, the book wasn’t so much a seismic shift, but more like a pivot point in spirits writing. Before that, Japanese whisky was admired, sometimes fetishized in incredibly weird ways, but rarely presented with the seriousness English-language readers expect from Scotch or bourbon. Alongside Stefan Van Eycken’s exemplary Whisky Rising, Broom’s book raised the bar. Japanese whisky was no longer exotic or mysterious, it became part of a global conversation. Awards for the book followed, including the Andre Simon Food and Drink Book Award, though one suspects those trophies are now quietly gathering dust amidst empty bottles of Ichiro’s Malt Card in Broom’s study.

The newly revised edition arrives under a slightly altered title The Japanese Way of Whisky and offers a few updates: a fresh introduction and some commentary on the booming landscape of newer distilleries. The additions are welcome, but modest. Returning readers hoping for a more comprehensive second act, diving deeper into emerging producers and nuanced context for the category’s current explosion, may feel slighted. In this sense, the book is less a brand-new vintage than a careful re-release.

But for first-time readers, that distinction will hardly matter. The heart of Broom’s book retains its best argument as to why this book is worth reading. He approaches whisky not as a commodity, but as an ecosystem: people, culture, and place all woven together in language both precise and deeply appreciative. His prose has a way of placing you on the distillery floor, allowing readers to catch a mid-conversation excerpt between author and master distiller. Kohei Take’s photographs are not just decorative: they help to shape the atmosphere, pulling readers into the quiet discipline and artistry behind each bottle.

Even years after its debut, the book keeps its resonance. The enduring clarity of Broom’s writing mirrors the whiskies it celebrates: complex, elegant, but never weighed down by its own seriousness. Japanese whisky itself has changed since 2017, expanding in ways both exciting and slightly chaotic. Perhaps the next great Japanese whisky book will cover these events in greater detail. Until then, Broom’s work remains one of the most accessible and enjoyable entry points into the category. It’s immersive and crafted with the same patience and care that defines the spirit it so lovingly describes.

A / $25 [BUY IT NOW FROM AMAZON]

The post Book Review: The Japanese Way of Whisky appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.

When Dave Broom published The Way of Whisky in 2017, the book wasn’t so much a seismic shift, but more like a pivot point in spirits writing. Before that, Japanese whisky was admired, sometimes fetishized in incredibly weird ways, but rarely presented with the seriousness English-language readers expect from Scotch or bourbon. Alongside Stefan Van Eycken’s exemplary Whisky Rising, Broom’s book raised the bar. Japanese whisky was no longer exotic or mysterious, it became part of a global conversation. Awards for the book followed, including the Andre Simon Food and Drink Book Award, though one suspects those trophies are now quietly gathering dust amidst empty bottles of Ichiro’s Malt Card in Broom’s study.

The newly revised edition arrives under a slightly altered title The Japanese Way of Whisky and offers a few updates: a fresh introduction and some commentary on the booming landscape of newer distilleries. The additions are welcome, but modest. Returning readers hoping for a more comprehensive second act, diving deeper into emerging producers and nuanced context for the category’s current explosion, may feel slighted. In this sense, the book is less a brand-new vintage than a careful re-release.

But for first-time readers, that distinction will hardly matter. The heart of Broom’s book retains its best argument as to why this book is worth reading. He approaches whisky not as a commodity, but as an ecosystem: people, culture, and place all woven together in language both precise and deeply appreciative. His prose has a way of placing you on the distillery floor, allowing readers to catch a mid-conversation excerpt between author and master distiller. Kohei Take’s photographs are not just decorative: they help to shape the atmosphere, pulling readers into the quiet discipline and artistry behind each bottle.

Even years after its debut, the book keeps its resonance. The enduring clarity of Broom’s writing mirrors the whiskies it celebrates: complex, elegant, but never weighed down by its own seriousness. Japanese whisky itself has changed since 2017, expanding in ways both exciting and slightly chaotic. Perhaps the next great Japanese whisky book will cover these events in greater detail. Until then, Broom’s work remains one of the most accessible and enjoyable entry points into the category. It’s immersive and crafted with the same patience and care that defines the spirit it so lovingly describes.

A / $25 [BUY IT NOW FROM AMAZON]

The post Book Review: The Japanese Way of Whisky appeared first on Drinkhacker: The Insider’s Guide to Good Drinking.