JoeCollver:
Poster outside the train station
JoeCollver:
Still No. 4
JoeCollver:
Scandalous at the time
JoeCollver:
Still made into a bar
JoeCollver:
Before you drink you must learn
JoeCollver:
How to make malt whisky
JoeCollver:
Made in Osaka
JoeCollver:
Still No. 2
JoeCollver:
Keizo Saji
JoeCollver:
No. 1
JoeCollver:
Differences among beer, shochu, and whisky
JoeCollver:
Raw Materials & Mashing
JoeCollver:
Mashing
JoeCollver:
Mashing
JoeCollver:
Fermentation
JoeCollver:
Fermentation
JoeCollver:
Malt
JoeCollver:
Distillation room
JoeCollver:
Stills
JoeCollver:
Stills
JoeCollver:
Distillate
JoeCollver:
Filling casks
JoeCollver:
Aging warehouse
JoeCollver:
Maturation
JoeCollver:
Angel's share/Devil's cut
JoeCollver:
12 years vs. 4 years
JoeCollver:
White oak
JoeCollver:
Whisky vocab
JoeCollver:
Charred cask
JoeCollver:
Coopering process
