Confession: I’ve never been a massive whisky fan. It took a well-known Scottish chef to sit me down one night post-service to explain the finer details of it to me (while imbibing quite a few) before I developed a professional appreciation for it. Even then, it wasn’t my drink of choice, until recently.
Enter the delicious world of Japanese whisky, with its more delicate, approachable styles that took my breath away. And I’m not the only one; over the past decade
