It’s called the “haibo-ru” in Japanese and the simplicity of the drink calls attention to both the quality of the liquid and ice. The Japanese praised this refreshing way of drinking whisky, pairing well with Japanese cuisine. Suntory played an important role in establishing this trend and recently revived the whisky market in Japan by promoting highball as a popular cultural experience for a new generation of whisky drinkers.
The whisky for this Highball is Hakushu Single Malt 12 Year Old. Hakushu 12YO is the verdant Japanese whisky from Suntory’s unique mountain forest distillery, nestled deep in Japan’s Southern Alps. The fresh and gently smoky whisky blended with soda enhances the characteristics of Hakushu, dramatically accentuating its herbal citrus notes.
The Hakushu Highball — Recipe and proper Japanese serving ceremony to build the Hakushu Highball:
· Place large ice cubes up to the brim of the highball glass.
· The proportions are 1 part whisky to 3 parts soda water.
· Pour Hakushu gently into the glass over ice. Gently stir the whisky with a barspoon. **See the illustration below – the recommendation is to stir the whisky 13 times, a number favored by Suntory tradition.
· Gently pour the soda water over the back of the barspoon into the highball glass.
· Garnish with mint.
Recommended sparkling water: Badoit Red or a refined sparkling water with a soft effervescence and without too much salt.
