Unveiling the Rich History of the Shanghai Old Fashioned

The Old Fashioned, with its timeless appeal and rich heritage, has remained a beloved cocktail for generations. This iconic drink has undergone various transformations throughout history, and today we'll dive into its fascinating origins while showcasing our very own special creation, the Shanghai Old Fashioned, available exclusively at Shanghai Bar.

The Roots of the Old Fashioned

The Old Fashioned is believed to have its roots in the early 19th century when cocktails were undergoing a renaissance. As the story goes, it was one of the first true cocktails ever created. Its name derives from the desire to have a cocktail made in the "old-fashioned" style, emphasizing the use of spirits, sugar, water, and bitters.

Originally, the Old Fashioned was made with whisky, typically rye whisky, which was readily available during that era. As the cocktail gained popularity, bartenders began to experiment with different spirits, including bourbon, which is now the most commonly used base spirit for an Old Fashioned.

Introducing Shanghai Bar's Shanghai Old Fashioned

At Shanghai Bar, we pride ourselves on offering an exceptional array of handcrafted cocktails, and our Shanghai Old Fashioned is no exception. Our skilled mixologists have put their own unique twist on this classic drink, elevating it to new heights.

The Shanghai Old Fashioned is smoke-infused, delivering an intriguing and immersive drinking experience. The delicate balance of flavors in this cocktail is achieved by infusing the spirit with aromatic smoke, adding an extra layer of complexity to the traditional recipe. The result is a harmonious blend of smoky richness, sweetness, and bitterness that will delight your taste buds.

Join Us

If you're searching for the perfect spot to savor an exceptional cocktail, look no further than Shanghai Bar, conveniently located in the heart of Waikiki. We have a wide selection of spirits from all over the world so there is sure to be something from everyone. Sip on an old favorite or try something new. Our knowledgeable bartenders can help steer you in the right direction.

Shanghai Bar is located in the new foodhall Stix Asia. We are on the lower level of the Waikiki Shopping Plaza and open daily from 11am to 10pm. Please also join us for Happy Hour from 2 to 5 pm daily.

Masataka Taketsuru: The Father of Japanese Whisky

Japanese whisky has become renowned worldwide for its exceptional quality, unique flavors, and smoothness. Its rich history and the individuals behind it have played a significant role in shaping its reputation. In this blog post, we'll delve deeper into the history of Japanese whisky, focusing on its founder, Masataka Taketsuru, and his journey to create some of the world's finest whiskies.

The Father of Japanese Whisky

Masataka Taketsuru was born in Hiroshima, Japan, in 1894. Growing up, Taketsuru was fascinated by the art of fermentation and distillation. He decided to study chemistry in the hope of one day becoming a distiller.

After finishing his studies in Japan, Taketsuru traveled to Scotland in 1918 to learn more about the production of whisky. He enrolled at the University of Glasgow and began studying organic chemistry. During his time in Scotland, he also worked at several whisky distilleries to gain hands-on experience.

Taketsuru quickly fell in love with Scotland, its culture, and its whisky. He immersed himself in the country's traditions and language and even met and married a Scottish woman, Jessie Roberta (Rita).

Return to Japan

In 1920, Taketsuru returned to Japan and began working for Suntory. He was tasked with establishing Japan's first whisky distillery in Yamazaki, just outside of Kyoto. Taketsuru applied his knowledge and experience from Scotland to create a distinctly Japanese whisky. He focused on using locally sourced ingredients and honing his techniques to produce a high-quality, balanced spirit.

Despite facing numerous challenges, Taketsuru's passion and dedication to creating the perfect whisky paid off. In 1929, Suntory launched their first whisky, Suntory Shirofuda, which was a resounding success.

The Birth of Nikka Whisky

In 1934, Taketsuru left Suntory to establish his own whisky distillery, which he named Nikka. He chose the location of Yoichi in Hokkaido due to its similarities to the Scottish climate, which he believed would be perfect for whisky production.

Taketsuru continued to refine his production techniques, focusing on using only the purest water, selecting the finest ingredients, and creating a perfect balance of flavors. This dedication paid off, and Nikka whisky quickly gained a reputation for being one of the finest in the world.

Today, Nikka whisky is still produced in Yoichi, and the company has expanded to include a range of other spirits, including gin, brandy, and vodka. Taketsuru's legacy lives on, and he is widely regarded as the father of Japanese whisky.

Experience Japanese Whisky at Shanghai Bar in Waikiki

If you're looking to experience the rich history and exceptional quality of Japanese whisky for yourself, look no further than Shanghai Bar in Waikiki. Our extensive selection of Japanese whiskies, expertly crafted cocktails, and friendly staff make us the perfect spot to relax and unwind.

Visit us in Stix Asia, the new Asian food hall on Kalakaua Avenue. Shanghai Bar is located on the basement level in Waikiki Shopping Plaza. We're open daily from 11am to 10pm, and we offer Happy Hour specials every day from 2pm to 5pm. Come and experience the unique flavors of Japanese whisky today!

Japanese Whisky: A World-Class Spirit

When most people think of whisky, they tend to associate it with countries like Scotland or Ireland. However, there is another country that has been producing world-class whiskies for over a century - Japan. Japanese whisky has taken the world by storm in recent years, earning a reputation for its unique flavors, smoothness, and exceptional quality.

What Makes Japanese Whisky Different?

Japanese whisky is distinct from other whiskies in several ways. For starters, the production process in Japan is heavily influenced by Scottish whisky-making techniques. However, Japanese distillers have put their own spin on these traditions, creating a flavor profile that is uniquely their own.

One of the most notable differences between Japanese whisky and other types of whisky is the use of water. Japanese distillers take great care to use only the purest, softest water available, often drawing from underground springs. This results in a smoother, more refined taste that sets Japanese whisky apart.

Japanese distillers also tend to focus on balance and subtlety when creating their whiskies. They carefully select the best possible ingredients and take their time in the production process to ensure that each sip is perfectly balanced.

History of Japanese Whisky

The history of Japanese whisky dates back to the early 20th century when two men - Masataka Taketsuru and Shinjiro Torii - set out to create a Japanese whisky that could compete with the best whiskies in the world. They each founded their own distilleries, which would eventually become the Suntory and Nikka whisky brands.

Over the years, Japanese whisky has continued to gain international recognition, winning numerous awards and accolades for its quality and craftsmanship. Today, Japanese whisky is enjoyed by connoisseurs all over the world, who appreciate its unique flavor and attention to detail.

Japanese Whisky Bar in Waikiki

If you're looking to try Japanese whisky for yourself, look no further than our Shanghai Bar! We have an extensive inventory of Asian whisky including rare, hard-to-find bottles. Shanghai Bar is open daily from 11am to 10pm and conveniently located in the new Waikiki Asian food hall, Stix Asia (former Yokocho space).

Don’t forget to join us for Happy Hour specials every day from 2pm to 5pm! See you soon.