Whisky Bar Club Qing owner Aaron Chan. Photo: May Tse

The rise of Japanese whisky: three Hong Kong bartenders’ favourite drops and the secrets to its growing cachet

Japanese whiskies mature faster, giving them a more rounded, smoother flavour, and distillers are more willing to experiment than in Scotland. We talk to the experts about why they are becoming more popular

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Whisky Bar Club Qing owner Aaron Chan. Photo: May Tse
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