Rye Meets Ramen: A Canadian Distiller’s Journey into Japanese Blending

This year, Diony Distillery had the honor of showcasing our whisky in Japan, thanks to the amazing support from the Embassy of Canada to Japan and the Trade Commissioner Service . My journey to Japan in April, paired with a recent Alberta Ministry of Agriculture seminar on exporting to Japan, deeply influenced our craft and operations.

Japanese whisky-making is an art form—meticulous blending of malts and grains creates whiskies that are both smooth and complex. Visiting a whisky store-turned-museum in Japan, I was immersed in its rich heritage, which has since inspired our approach at Diony Distillery.

On my flight back home, I stumbled upon the anime Komada: A Whisky Family, which perfectly captured the delicate dance between tradition and innovation that shapes our craft. The depth of Japanese whisky culture is truly remarkable and touches every corner of the industry.

The pinnacle of this journey came in June when our whisky was showcased at a special tasting event, recognized by DearWhisky.com as one of just five distinguished whiskies. This recognition reaffirms our belief in Canadian whisky’s global potential.

With fresh insights from Japan and the Trade Accelerator Program in Calgary with Calgary Economic Development, which enhances local businesses through expert trade guidance, we’re poised to refine our craft and explore new markets. Here’s to pushing boundaries and promoting the Canadian whisky experience from central Alberta!