First up is Remus Straight Bourbon Whiskey. Named after the legendary 'King of the Bootleggers', this bourbon is a nod to the rebellious spirit of Prohibition-era America. Its flavor profile suggests a high-rye mash bill of 60% corn, 36% rye, and 4% malted barley. Aged over five years and bottled without chill-filtration at a robust 47% ABV, Remus is as daring as its namesake and as best of an introduction to the style you can get. 

Next, we travel to Scotland with Bank Note 5 Year Old Peated Reserve Blended Scotch Whisky. Blended Scotch whisky, the unsung hero of the whisky world, has been overshadowed in recent years by the popularity of single malts, however, there has also been an increasing appreciation for the craftsmanship and consistency of blended Scotch. Born during the flourishing era of blended whisky in the 19th century, Bank Note blend carries an intriguing mix of smoky Islay goodness, Speyside sweetness, Lowland Grain, and Highland Malt. After resting for over five years in American oak, it's ready to show off its well-rounded character. 

Finally, we journey to Japan with Kujira Ryukyu Whisky. Born in Okinawa's Kumesen Distillery, this rice-based whisky started its life as Awamori, a Shochu beverage distilled from Indica rice. The spirit transforms into unique whisky through aging in untouched white oak casks sped up by the island's climate. The result is a dram capturing the warm, sub-tropical essence of the Japanese islands.

Ready to join the whisk(e)y tour?
 

Smartass Corner:

1. Whisky or whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it whisky; in Ireland and the USA, they spell it whiskey.

2. Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.

3. Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.

4. Bourbon was declared ‘The Official Spirit of America’ by an Act of Congress signed by President Lyndon Johnson in 1964.

5. Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland and made at a single distillery.

6. A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain whisky but does include malt whisky to give it a more complex body.

7. Blended whiskies are the result of years of craftsmanship and dedication. A master blender does not simply wake up one day with a profound ability to create a cohesive and enjoyable liquid. From nosing the liquid to working out quantities of each different grain and malt to go into the blend, a master blender can take years, if not decades, to train.

8. 90% of all Scotch whiskies sold are blends.

9. Scotch whisky is seldom aged in new barrels. Bourbon and Tennessee whiskey casks are usually used for maturation. In addition to that, whisky is often matured or finished in various, usually fortified wine casks such as Sherry or Port.

10. Awamori — the base spirit — gets its name from the fermentation process. The word translates loosely as "rising swelling bubbles" and the fermentation is started with black koji from Okinawa.

11. The "Ryukyu" line of Whiskies from Kumesen Syuzo gets its name from the Japanese island chain stretching southwest toward Taiwan from mainland Japan. This chain includes hundreds of islands from small coral atolls to large mountainous islands, the largest of which is Okinawa.