S2E16 // "Toki Highball" [Blueprint]
Highballs are drinks that are lengthened by a sparkling liquid. The whisky highball, in particular,l is a very humble and unassuming drink. Still, it has a magical way of flashing me back all the way to 2019 when I was traveling in Japan. The simplicity and subtlety of the drink left an imprint in memory. I definitely enjoyed my fair share of highballs in between frothy, refreshing beer and elegant sake during my time there.
“In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature.
He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.
Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.”
As whisky became more popular in Japan during the 1950’s, it was commonly enjoyed in the form of a highball. You can find it pre-canned in the local Family Mart, 7-Eleven, or Lawsons. When served at a restaurant or bar, you will often see both elements dispensed simultaneously from an apparatus designed by Suntory. Lengthening whisky with soda is a great way to lighten it up and make it refreshing. There are notes of wood and earthiness. It’s great when paired with steaks or other meaty delights.
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