This bottling of a Japanese blend under the name J.B.A. Byron was distilled at the Toyo Jozo distillery (known for Jupiter Blends, part of Asahi since the early 90s) in 1957 and was a collaboration with the Japan Bartender Association (J.B.A.). The whisky matured for 10 years and was bottled in 1967, it was produced specifically for use in bars and clubs.
The whisky from Japan is like its makers. At first glance, reserved, respectful and polite. On closer inspection, however, enormously profound and multi-layered. Japanese whisky is the result of perfected craftsmanship. Many whiskies from Japan carry exotic fruity aromas and a floral bouquet in front of them.
This bottling of a Japanese blend under the name J.B.A. Byron was distilled at the Toyo Jozo distillery (known for Jupiter Blends, part of Asahi since the early 90s) in 1957 and was a collaboration with the Japan Bartender Association (J.B.A.). The whisky matured for 10 years and was bottled in 1967, it was produced specifically for use in bars and clubs.
The whisky from Japan is like its makers. At first glance, reserved, respectful and polite. On closer inspection, however, enormously profound and multi-layered. Japanese whisky is the result of perfected craftsmanship. Many whiskies from Japan carry exotic fruity aromas and a floral bouquet in front of them.
