Podcasts about masataka taketsuru

In the second part of our episodes on the birth of Japanese whisky, Masataka Taketsuru and Shinjiro Torii join forces and build a distillery you may be familiar with. Hint - It just celebrated its 100th anniversary. Join us on Decades Distilled and learn why these two men have a legitimate claim to be the "Father of Japanese Whisky."

Negli ultimi cento anni il Giappone è emerso come uno dei principali produttori di whisky a livello globale. Questa rinascita è in parte legata alla storia di Masataka Taketsuru, un giovane giapponese il cui amore per il whisky ha rivoluzionato il mondo della distillazione. Siamo nel 1918, quando Taketsuru, proveniente da una famiglia produttrice di sakè, arriva in Scozia per studiare Chimica all'Università di Glasgow. Affascinato dal whisky, Taketsuru desidera costruire una distilleria in Giappone. Durante il suo soggiorno, lavora in tre diverse distillerie scozzesi, apprendendo segreti che diventeranno la base della produzione di whisky giapponese.Ma non è solo il whisky a conquistare il cuore di Taketsuru. A Glasgow, incontra e sposa Rita Cowan, una giovane scozzese che lo accompagnerà nel suo ritorno in Giappone. Il loro amore ha ispirato una serie TV giapponese e ha segnato l'inizio di una nuova era nel whisky giapponese.

C'est l'incroyable histoire du père du whisky japonais.Scénarisée par Fabien Rodhain et Alcante, dessinée par Alicia Grande, Whisky San raconte sous forme de BD l'histoire de Masataka Taketsuru qui créera un fameux whisky japonais.

Att ett av de allra bästa destillerierna i hela Asien ägs av King Car Company må låta märkligt, men så är fallet med just Kavalan. De har en ny distributör i Sverige och för att fira det så har Symposion fått välja ut en egen single cask som nu finns på bolaget. Vi provar också Nikkas hyllning till fadern av japansk whisky, och Nikkas grundare, Masataka Taketsuru.Skål på er och ha en trevlig WhiskyVecka

In the 29th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru not only build the Yamazaki Distillery for Suntory, but then set out on his own and founded Nikka. The ripples of his contribution are still being felt today.

A century ago, Masataka Taketsuru was using the lessons he learned during his time in Scotland to build Japan's emerging whisky industry armed with a notebook full of information. While that notebook remains in Nikka Whisky's archives, it's now been translated into English for the first time. Ruth Anne Herd and Professor Alan Wolstenholme teamed up for the translation, and there's a family connection behind the project. Wolstenholme's grandfather was the manager at Hazelburn Distillery in Campbeltown when Taketsuru was doing his "internship" there, and that's one of the stories Alan Wolstenholme shares with us in this week's WhiskyCast In-Depth. We'll also have the week's whisky news, including the winners of this year's Canadian Whisky Awards, tasting notes, and much more!

Whisky på plast eller papp? I veckans avsnitt får du en kvick historielektion om flaskan som kärl för din whisky. När började man leverera whisky på flaska av glas och vilket kärl kommer du kunna köpa din whisky på framöver? Det är Sverige mot Norge i veckans destilleri: ett totalt Glencadam-beef! Dessutom får du inte mindre än två utsökta boktips på köpet. Prisvärt! Vad var det i glaset? David lyxade till det lite 20-årig Laphroaig, Lp9: https://islay.com/elements-of-islay/the-range/2207/lp9/ Mathias drack vatten, medan Jeroen körde Johnnie Walker Black label, som är en 12 YO: https://www.systembolaget.se/produkt/sprit/johnnie-walker-8849201/ Ett boktips från David Kort om Masataka Taketsuru: https://en.wikipedia.org/wiki/Masataka_Taketsuru Hans bok On the production methods of pot still whisky: https://www.adlibris.com/se/bok/on-the-production-methods-of-pot-still-whisky-9781846220739 Ett boktips från Jeroen Som alltid måste man köpa Malt whisky yearbook och nu har Malt whisky yearbook 2022 kommit: https://www.maltwhiskyyearbook.com/ Flaskor och en hel del whiskyhistoria När vi tipsar om whiskyhistoria blir det alltid samma underbara böcker vi tar upp: Charles MacLean, Whisky: a liquid history (London: Cassell Illustrated, 2003) Michael S. Moss & John R. Hume, The making of Scotch whisky: a history of the Scotch whisky distilling industry (Edinburgh: James & James, 1981) Man kan också slå ett slag för de här, ännu något torrare: Ronald B. Weir, The history of the Distillers Company, 1877–1939: Diversification and growth in whisky and chemicals (Oxford: Oxford University Press, 1999) Ross Wilson, ”The sources and nature of statistical information in special fields of statistics: The Scotch whisky industry”, Journal of the Royal Statistical Society, Series A, vol. 118 (1955), s. 345–362 Boken Bad whisky som David nämnde är verkligen jätteintressant, om än den handlar om en skandal 1872 så David mindes fel med när i tiden skandalen var; den skandalen var dessutom aktivt medskapande i att göra flaskan som kärl för whisky oändligt mycket mer populär: Edwards Burns, Bad whisky: The scandal that created the world's most successful spirit, 3 uppl. (1995; Glasgow: The angels' share, 2009). Året när flaskor gick om fat i mängd i export var förresten så sent som 1917. Nicholas Morgans bok om Johnnie Walker heter A long stride: The story of the world's No. 1 Scotch whisky (Edinburgh: Canongate, 2020). Vi pratade en hel del om PET-flaskor utan att David just då mindes det riktigt coola att Diageo faktiskt utvecklat en flaska av – papper! Jo, det är sant, kolla här! https://www.johnniewalker.com/en/nextsteps/pulp-future/ https://www.businessinsider.com/johnnie-walker-to-launch-paper-based-bottles-next-year-2021-2020-7?r=US&IR=T Veckans destilleri: Glencadam Ägarna sedan 2003 är Angus Dundee Distillers, inte Ian Macleod Distillers som David drog till med när tiden började rinna ut. Produktionsstoppet David var inne på började 1999; ingen sprit alls kokades 2000–2002 och bara ytterst lite produktion hann göras under 2003. Hemsida: https://www.glencadamwhisky.com/ Det nordiska whiskybeefet av episka proportioner: http://tjederswhisky.se/glencadam-10/ http://www.theladiesshare.com/glencadam-10-yo/ http://tjederswhisky.se/glencadam-15-yo/ http://www.theladiesshare.com/glencadam-15-yo/ Men Glencadam 14 satte faktiskt Tone högre än David minsann! https://tjederswhisky.se/glencadam-14-yo-oloroso-b-cirka-2015/ http://www.theladiesshare.com/glencadam-14-yo/ Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka WhiskGiven the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical trainings to master blending. The two notebooks filled with every detail later became Japan's very first guide in whisky production. In 1920 Masataka returned to Japan with his Scottish wife Jessie Roberta (Rita). The two had married earlier that year and Rita decided to immigrate to Japan to support her husband's dream. However after returning to Japan, Masataka and Rita were heartbroken to find out that Settsu Shuzo, the company which invested in Masataka to learn in Scotland, had to abandon its plan to produce genuine whisky in Japan due to recessions after World War I. In the meantime another company, Kotobukiya Limited (Suntory), was in search for someone who could conduct whisky production. Being the only Japanese who knew how to produce whisky at that time, Masataka was hired by Kotobukiya in 1923 to direct building the Yamazaki Distillery. There he led the project and devoted himself to producing Japan's first genuine whisky. After his ten year contract with Kotobukiya, Masataka decided to become independent to make his own ideal whisky. In 1934 he went north and built his first distillery in Yoichi, Hokkaido, a place - though inconveniently located - he had always considered to be the ideal site for him to make whisky. The environmental conditions of Yoichi were in many ways similar to those of Scotland with a cool climate, crisp air and appropriate humidity. The company first started producing apple products under the name of “Dai Nippon Kaju”, meaning the “Great Japanese Juice Company” while he was preparing to produce whisky. In 1936 the first pot still designed by Masataka and made in Japan was installed and started distillation. Finally in 1940 the first whisky from Nikka was launched. The brand name of this whisky was “NIKKA WHISKY”, short for "Nippon Kaju", which later became the name of the company itself. --- Send in a voice message: https://anchor.fm/irishwhiskeyreview/message

http://www.whisky.de/p.php?id=NIKKA0TP0 Nosing 03:56 Wir verkosten den Nikka Taketsuru Pure Malt. Bei dem Nikka Taketsuru Pure Malt handelt es sich um einen Blended Malt aus den Destillerien von Yoichi und Miyagikyo, der sich durch seine Balance, Weichheit und tiefe Komplexität auszeichnet. Masataka Taketsuru gilt als Vater des japanischen Whiskys. Schon 1918 reiste er durch Schottland, um die Kunst der Whiskyherstellung zu erlernen. 1934 gründete er das Unternehmen Nikka, zu dem die zwei Brennereien Miyagikyo (Honshu) und Yoichi (Hokkaido) gehören. Jetzt auch als Podcast: https://www.whisky.de/shop/newsletter/#podcast Geschmacksbeschreibungen und Informationen finden Sie in unserem Shop auf Whisky.de Abonnieren http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 Instagram: https://www.instagram.com/whisky.de/

This week Dave and Nick share their experiences with the All Malt bottling from Nikka of Japan, a blended (or vatted) malt whisky, as well as delve into the history of Nikka, and the life and career of it’s creator Masataka Taketsuru, the man known as the 'Father of Japanese Whisky'. And as another US Presidential race comes to a close, the guys look back at past Presidents with fun Whisky stories, dedicated bottlings and personal distilleries. This week’s Whisky - Nikka All Malt is no longer available… but here are some current Nikka whiskies you may enjoy. Nikka Tasting Set https://www.thewhiskyexchange.com/aff/4431902/p/56069/world-series-nikka-tasting-set-6x3cl Nikka Coffey Grain Whisky (as loved by Dean Dichoso)https://www.thewhiskyexchange.com/aff/4431902/p/23928/nikka-coffey-grain-whisky NIkka Coffey Malt Whiskyhttps://www.thewhiskyexchange.com/aff/4431902/p/24156/nikka-coffey-malt-whisky Next Week’s Whisky - Mackmyra Jaktlycka Single Malthttps://www.thewhiskyexchange.com/aff/4431902/p/56402/mackmyra-jaktlycka-single-malt Whisky and Things:Become a Patron: https://www.patreon.com/whiskyandthingsMerch and info: http://www.whiskyandthings.comBe sure to find our playlist on Spotify: Whisky and Things - The Playlist Social media:https://www.facebook.com/whiskyandthingshttps://www.twitter.com/whiskyandthingshttps://www.instagram.com/whiskyandthingspodcast For business enquiries: info@whiskyandthings.com Nick Kent:https://www.facebook.com/nickkentmusichttps://www.twitter.com/nickkenthttps://www.instagram.com/mrnickkent Dave Giles:https://www.facebook.com/davejgilesmusichttps://www.twitter.com/davejgileshttps://www.instagram.com/davejgilesSupport this show http://supporter.acast.com/whiskyandthings. See acast.com/privacy for privacy and opt-out information.

The place? Japan. The year? Varies. The plot? Thickens like a fine custard. In case you haven't figured it out, we're talking about Japanese whisky today, including the development of the Suntory and Nikka companies along with a fine fellow called Masataka Taketsuru and his story, how is he involved in whisky? We'll tell you in this episode as we fly through historic events and review Nikka Coffey Grain. For any questions email us at : caskheads@gmail.com And visit our website for more: caskheads.squarespace.com

Så skär du din whisky för att den ska lukta ruttna ägg. Men är det egentligen dåligt? Veckans destilleri är Longmorn och ni får en riktigt rejäl, bred och omfattande djupdykning i ämnet skärningspunkter. Plus en kort och snärtig avslutning om orden lina och flight. The Ginger Runner Ethan Newberry, mannen med trevliga betygssystemet Try Buy or Why https://www.gingerrunner.com/reviews/ Cotswolds Inaugural release https://www.whiskybase.com/whiskies/whisky/101088/cotswolds-distillery-2014-inaugural-release Mortlach 16 YO Dram good whisky https://tjederswhisky.se/mortlach-16-yo-dram-good-whisky/ Langs Superior https://www.systembolaget.se/dryck/sprit/langs-superior-8800801 Longmorn Distillery Vad vi kan se saknar Longmorn en egen hemsida, men kolla för lite info här: https://scotchwhisky.com/whiskypedia/1878/longmorn/ 16-åringen kostar 705 kronor på Systembolaget: https://beta.systembolaget.se/produkt/sprit/longmorn-56101 Longmorn ägs mycket riktigt av Chivas Brothers (Pernod Ricard) och grundades mer exakt 1894. En sak David inte kom på under de tre minuterna kan vi bjuda på. Longmorn har nämligen spelat en viss roll i japansk whiskyhistoria, då det var ett av de destillerier som den unge Masataka Taketsuru 1920 fick arbeta i under sin resa till Skottland. Taketsuru ska ha inspirerats till formen på sina formade pannor av just Longmorns pannor, när han senare grundade Nikka. Skärningspunkter Först: en ursäkt från David. Karln säger ju high boilers som de som har låg kokpunkt och som kommer först. Det är sant att ämnen med mycket låg kokpunkt som till exempel metanol kommer tidigt i destilleringen, men de heter ju banne mig low boilers, inte high boilers. På svenska är bästa beskrivningen av skärningspunkter och hela destilleringsprocessen Roger Melanders utbildningsmaterial för boxen Advanced Masterclass 1:1 The middle cut. Det hittar du här: http://masterclass.boxwhisky.se/sv/the-middle-cut Pär Caldenby har också beskrivit skärningspunkter på pedagogiska sätt här: http://www.smogenwhisky.se/2013/09/styrkan-del-iii-cut-points/ Flera bra länkar kring detta med skärningspunkter: https://waterfordwhisky.com/element/the-middle-cut/ (Se upp dock för att de har en del missvisande brandingtrams i sin presentation. Det är sådant som medföljer när ett projekt leds av Mark Reyiner.) https://www.diffordsguide.com/encyclopedia/1125/bws/single-malt-scotch-whisky-production-7-distillation https://whiskymag.com/story?foreshots-and-feints Vi kan tillägga att den bästa mer brett läsbara bok som skrivits om destillering och whiskyproduktion är Pär Caldenbys Whisky! Tillverkning och avnjutning (2012). flight och lina Med risk att ni tänker ”källa på det?” får ni helt enkelt lita på oss här. Ett exempel på mastodontprovningar med rätt ordentligt många flighter – 100 BenRiach över två dagar i tio flighter – hittar ni här: http://magnuswhisky.com/artiklar/mega-benriach-provning-2014 The first cut is the deepest – Cat Stevens https://www.youtube.com/watch?v=aBccr-aLu4I Daftmill distillery https://www.daftmill.com/ Auchentoshan https://www.auchentoshan.com/ Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

Hallo liebe Zuhörer und Zuhörerinnen, heute sprechen wir über den 100. Hochzeitstag von Masataka Taketsuru und Jessie Roberta Cowan. Ganz besonders interessiert uns was Nikka sich zu diesem Ereignis hat einfallen lassen. Wir verkosten natürlich auch wieder einen Whisky, der mindestens genauso interessant ist, wie die heutige News um Nikka. Wir verkosten den Ballechin 8 Jahre Cuvée. Was wir von dieser Abfüllung halten, könnt ihr in unserem Podcast erfahren. Ihr könnt auch gern Vorschläge machen, über was Faro und Micha diskutieren könnten. Ihr könnt die Vorschläge dann entweder als Kommentar hinterlassen oder natürlich auch direkt als Email an info@barrelsandcasks.de Wir wünschen viel Spaß beim zuhören. Übrigens, sollte euch der Podcast oder der Youtubekanal gefallen, könnt ihr uns gern ein Like, Abo oder Kommentar da lassen. Da freuen wir uns ganz besonders drüber! Über neue Abonnenten auf Facebook freuen wir uns natürlich auch sehr!

Episode 24 we revisit our Myths and Legends series and take a look at the Japanese Kappa. This Suijin/ water deity is definitely keeping things weird. Keeping with our Japanese theme we sample Nikka Miyagikyo whisky. We explore this distillery's Scottish roots and learn more about it's founder Masataka Taketsuru. For our beer lovers we sample Diebolt Reunion Island Gose. This week in our W.O.T.S segment we find some YouTube influencers in got water over a prank gone bad!! All this and more as we delve deep this week on Deep In The Heart!

On this two-year mark episode of Chill Filtered, Cole and Robby drink a high proof Japanese whisky, Nikka From the Barrel. They talk summer, a man named Masataka Taketsuru, listeners on Instagram and Japanese peat. On Whiskey World News, Robby reads an article following up from last episode's whiskey (Uncle Nearest 1856). And on "What Whiskey Would You Choose?", Cole sets the scenario of getting a bottle with a special date on the label. Join the boys for another week's episode enjoying a surprisingly amazing whiskey.

It's 100 years since Rita Cowan fell in love with her family's Japanese lodger, Masataka Taketsuru, when he stayed with her family while studying Organic Chemistry at Glasgow University. They were married in January 1920 and by the end of the year they had spent time at Hazelburn Distillery in Campbeltown before setting sail for Japan, where Rita supported Masataka's dream of creating a little bit of Scotland in Japan. Whisky Talk tells their story, with the help of Scottish Distillers Association chairman Professor Alan Wolstenholme, whisky writer Dave Broom, co-ordinator of Mandarin Chinese at Imperial College London Ruth Herd, chief blender at Nikka Distillery Tadashi Sakuma and Dr Niall Mackenzie from the Adam Smith Business School at the University of Glasgow.

In this episode, Alex and Travis (we miss you James!) to the magical island of Hokkaido in Northern Japan. We talk about the indigenous people to the land called The Ainu (2:03). The forced assimilation of the Ainu into Japanese culture is also discussed (5:30). Then, we cover the representation of Ainu people in popular culture (8:24). The tunnel built to connect Hokkaido to mainland Japan is discussed (11:39).    We then get into the Spirit Drink and the creator of Nikka Coffey Grain Whisky, Masataka Taketsuru and his purpose of studying in Scotland (13:31). We talk about how he met his wife Rita (14:25) in Scotland and the married couple moving to Japan (15:11). We discuss the impact and change in the lives of the couple when World War II starts (17:06). We then talk about the presentation and aroma of the bottle (22:37) before giving it a taste and our thoughts.   The conversation switches to the divine beings of the Ainu culture called The Kamuy (38:10). This switches to the tale of a demigod famous in Ainu mythology named, Okikurmi (44:09). We talk about his origins and his famous struggle with the wind goddess Pikatakamuy (48:45).   We switch to the remix and the Japanese highball and give our thoughts (1:00:50).   Finally, we get into the Lyrics portion of the episode in which we talk about Oki Kano and his group Oki Dub Ainu Band (1:06:27). We discuss his time in New York and how he finds out about his biological father (1:12:43). We then talk about when he is gifted the musical instrument of his ancestors, The Tonkori (1:17:40) and how it inspired Oki Kano to move to Hokkaido (1:21:54). Finally, we talk about his unique sense of style (1:27:32) and discuss a few musical selections off the album Utarhythm (1:30:07).

On this episode of Chill Filtered, the boys drink a special pour of Japanese Whisky, Nikka Taketsuru Pure Malt 17yr. They talk buying houses, wedding anniversary trips, exciting whiskey goals being met, Japanese whisky "rules" and a man named Masataka Taketsuru. And on Whiskey World News, Adam reads an article about another rock group, Slipknot, that enters the whiskey scene. Come join Adam and Cole to find out why the world is raving about Japanese whisky on this fun episode. Music by Larry Hill MERCH: https://streamlabs.com/chillfiltered/#/merch  www.chillfiltered.com  www.patreon.com/chillfiltered www.whiskeygoals.com 

Dan Saladino goes on a journey through the history, culture and flavours of Japanese whisky. Why and how has this nation taken a drink so strongly associated with Scotland and made it their own? In 2001, the drinks world started to pay attention to Japanese whisky after one if its distillers scored top marks in an international whisky completion. In the years that followed, the awards and the global attention for Japanese whiskies continued to grow. Critics have described some Japanese whiskies as the "work of genius" and, just last year, one whisky produced by a small, new-wave distillery in the north of the country was voted the world's "Best Single Cask Whisky". With the help of whisky writer and author of the award-winning 'Way of Whisky: A Journey Round Japanese Whisky', Dave Broom, Dan asks: what lies behind the rise and rise of Japanese whisky and who are the people who helped make all this global recognition possible? The story has its origins in the 1860s when a recently opened up Japan started to forge close trading links with Scotland, paving the way for whisky imports. Once the taste for the spirit developed, distillers and chemists within Japan started to work on ways of producing a home-grown version of the drink. A breakthrough came in 1919 when a young student called Masataka Taketsuru travelled to Scotland, worked inside some renowned distilleries, married a Scottish woman and returned home with the secrets behind Scotch. Another pioneer, Shinjeero Torri, would put that know-how to good use and create the Suntory distilling empire and brands such as Yamasaki and Hakushu. Taketsuru would go on to found another respected and award winning whisky brand, Nikka. After record whisky sales in Japan throughout the 1960s and 1970s, the industry fell into decline for the next quarter of a century, with drinkers switching to other spirits and beer. A range of factors lie behind the recent whisky revival and boom, ranging from Japanese innovations in fermentation, distillation and barrel aging as well as the drink that brought whisky to the attention of a younger generation - the High Ball, a mix of whisky and soda. As Dave Broom also explains, the resurgence has encouraged a new generation of distillers to enter the whisky world, including Chichibu, an operation run mostly by people in their twenties, now winning awards. To explore the unique flavours on offer in Japanese whisky, Dan travels to the Highlander pub in Craigellachie, Scotland, where he meets landlord Tatsuya Minagawa and samples a "next to impossible" to find bottle of whisky. Recommended reading: Dave Broom: The Way of Whisky - A Journey Through Japanese Whisky. Dominic Roskrow: Whisky Japan - The Essential Guide To The World's Most Exotic Whisky Brian Ashcraft: Japanese Whisky - The Ultimate Guide to The World's Most Desirable Spirit Stefan Van Eycken: Whisky Rising Produced and presented by Dan Saladino.

For one time only (probably), we're drinking a Japanese Whisky! Fresh back from a whirlwind tour of Japan, Will gifts us with the Nikka Coffey Malt, a deliciously sweet whisky with incredibly strong hints of vanilla. Nikka was founded by Masataka Taketsuru in the late 19th century and is now one of the most popular Japanese whisky concerns. We pair it with the equally delicious PREY, a simply great 'bioshock-like' game from the makers of Dishonored. Enjoy! We love you! 

Japan's Hombo Shizu has been making whiskies off and on since 1949, and the company's whisky heritage claims a critical link to Masataka Taketsuru, the "father of Japanese whisky." Now, Hombo Shizu's Mars whiskies are back for good, and the company is beginning construction of a new distillery on the site of its original Kagoshima distillery on the southern tip of Japan while producing whisky full-time at its Shinshu distillery near Nagano. Mars whiskies are now starting to reach the US market, and will be available soon in Europe ... we'll discuss these developments with Hombo Shizu's Saki Umemara and Eric Swanson of Tokiwa Imports on this week's WhiskyCast In-Depth. In the news, Kentucky's governor has signed a new law that loosens up some of the limits on the state's distillery visitor centers, Diageo is releasing several new North American whiskies, and there's no Canadian content in a Canadian celebrity's new whisky! We'll also share a special moment with you as a new Keeper of the Quaich finds out about his nomination!

Irish whiskey will take another step in 2015 with the first exports of Yellow Spot to the US market, still the strongest market in the world for Irish whiskey sales. While Yellow Spot is produced by Irish Distillers at Midleton Distillery near Cork, the brand is owned by Dublin-based whisky and wine merchant Mitchell & Son. Robert Mitchell is the latest family member to head up the 210-year-old business, and joins us to discuss this month's US launch of Yellow Spot, along with the global potential for Irish whiskey sales. In the news, Japan's Nikka Whisky is mourning the death of former president Takeshi Taketsuru, the adopted son of founder Masataka Taketsuru, Chip Tate is expected to announce more details on his new Texas distillery this coming week, and Laphroaig will revive its 15-year-old Islay single malt for 2015 as part of the distillery's 200th anniversary celebration.