Top 100 Spirits
in East Asia

Kavalan is a renowned Taiwanese whisky brand, celebrated for its single malts produced in Yilan County. Established by King Car Group, Kavalan leverages Taiwan’s subtropical climate to mature its whisky faster, creating rich and complex flavors. The brand has earned global acclaim, winning numerous awards for its innovation and craftsmanship, especially for expressions aged in various casks like sherry, port, and wine. Kavalan’s unique process and commitment to quality make it a standout in the world of whisky.Expand

Xiaohutuxian Group is a modern Chinese distillery based in Chengdu, Sichuan Province, specializing in the production of high-quality baijiu spirits that seamlessly blend tradition and innovation. The company has built a reputation as one of the leading producers in the premium segment of the Chinese market, combining authentic fermentation and distillation methods with a modern approach to design, marketing, and brand identity. A particular focus is placed on preserving the microbial culture and grain base traditionally used in Chinese baijiu production, ensuring consistency in quality and richness of flavor. Their spirits are distinguished by complex aromatic profiles that unite floral, fruity, nutty, and umami tones, creating a unique tasting experience. The company’s vision is to connect the past and future of Chinese distillation - honoring tradition while introducing technological innovation and contemporary aesthetics. Today, Xiaohutuxian Group stands as a symbol of the new wave of Chinese producers redefining the global identity of baijiu, combining artisanal precision, cultural authenticity, and distinctive design into a single, harmonious whole.Expand

Iichiko is a renowned Japanese producer of shochu, a traditional Japanese spirit made from various ingredients like barley, sweet potatoes, and rice. Founded by Sanwa Shurui, Iichiko is famous for its commitment to high-quality production and innovation. Headquartered in the Oita Prefecture of Kyushu, Japan, an area known for its clean water and natural beauty, Iichiko has become a global leader in the shochu industry. Iichiko's most notable products include its flagship barley-based shochu, iichiko Saiten, which is crafted using unique methods such as the "all Koji" fermentation technique. This involves using barley Koji, a special mold that helps break down the starches in barley into sugars, enhancing the flavor profile of the spirit. The production also focuses on the single distillation process, preserving the delicate aromas and flavors of the barley.Expand

Located in Japan’s northern most island of Hokkaido and further east than any other distillery in the country, production at Akkeshi Distillery started in 2016. The goal of Akkeshi Distillery is to blend traditional Scottish methods with the unique flavors of Akkeshi, Japan. With extremely unique aromas and flavors unlike anything else these whiskies will be a delight to aficionados worldwide. Akkeshi Distillery is the true embodiment of craftsmanship and is on track to be a leader in the highest quality Japanese whisky world. ​ Expand

Nagahama Distillery is a Japanese distillery located in Nagahama, Shiga Prefecture. It is renowned for being Japan's smallest distillery, offering artisanal whiskies with unique and bold flavors. Nagahama Distillery uses traditional production methods, focusing on small-batch processes to ensure the highest quality and character in its whiskies. The distillery offers tours where visitors can learn about the whisky-making process, taste their products, and explore the charming surroundings of Nagahama.Expand

Luzhou Laojiao is a baijiu brand originating from Luzhou in Sichuan Province, a region regarded as one of the historical centers of Chinese baijiu and the homeland of the iconic “strong-aroma” style. The brand relies on traditional fermentation in clay pits, where the unique local microflora and aged pit mud (niqu) create an aromatic profile that is deeply tied to the Luzhou terroir. Luzhou Laojiao focuses on producing more accessible, everyday expressions of baijiu, aimed at consumers who want an authentic Sichuan-style spirit without the premium pricing of high-end labels. Its production follows core principles of the Luzhou school: sorghum as the primary grain, multi-stage fermentation, and repeated distillation to achieve a soft, balanced, and aromatic spirit. Widely present in local retail and dining settings, the brand is associated with affordability, consistent quality, and the characteristic richness of Sichuan baijiu. In this way, Luzhou Laojiao plays a role in preserving regional identity while offering a genuine, approachable interpretation of one of China’s oldest distillation traditions.Expand

Japanese single malt, blended malt, and blended whiskies were inspired and modeled on Scottish tradition. They are double distilled from malted barley, which is occasionally peated (dried over smoked peat) and fermented grains. The spirit is then aged in oak casks, which may include American or Scottish oak, old Sherry casks, or Japanese Mizunara oak. The official production of Japanese whiskey started in 1923 when the first distillery was opened in Yamazaki (Kyoto). The distillery was a joint effort of Shinjiro Torii and Masataka Taketsuru, who eventually went to found his own Nikka distillery on Hokkaido. The two companies remain the biggest producers of Japanese whisky. Despite its fairly recent invention, Japanese whisky has been praised for its finesse and usually exceptional quality. Due to the recent upsurge in international popularity and the small scale of production, some distilleries even import foreign whisky and use it Japanese blends. Still, Japanese whisky holds its typical characteristic due to the specific climate, faster maturation, and water quality. Though the styles differ depending on the distillation procedure and the choice of grains, most varieties are powerful yet milder and more mellow that Scotch. They are balanced, complex, and aromatic with a wide range of flavors and aromas. Japanese prefer to enjoy it as a highball mixed with soda water, but it can be served neat, on the rocks, or mixed with water. It can also work well as a cocktail ingredient. Expand

Korean soju is distilled from fermented rice, or optionally wheat, barley, sweet potatoes, or tapioca. It is believed that it initially appeared when Mongols introduced the distilling technique to the Koreans, sometime in the 13th century. The first varieties were made with rice, but in 1965 Korean government introduced a ban on using rice, and many producers looked for alternative sources. Soju is a clear spirit that is usually low in alcohol and has a mild, neutral flavor, which makes it work well with a wide array of dishes. It is usually enjoyed well-chilled, served in small traditional glasses, but Koreans also prefer to drop a shot of soju in beer. Apart from the classic type, it also comes in many fruit-flavored versions. Although it might come as a surprise, soju regularly tops the list of the best-selling drinks in the world, due to the large per capita consumption in South Korea.Expand

Believed to have been the first distilled beverage in Japan, awamori is almost exclusively associated with Okinawa. The drink is distilled from fermented long-grained rice and black koji mold, which is usually referenced as the key ingredient that gives awamori its distinctive flavor. The drink improves and mellows with age and is typically stored in clay pots and allowed to mature. It is the most common drink on Okinawa that is usually served alongside water and ice, allowing each person to mix and adjust it according to their taste. It can also be enjoyed neat, incorporated into cocktails or mixed with soda or sweet coffee-flavored milk.Expand

Shōchū is the most popular Japanese spirit that has been produced since the 16th century. It is distilled from fermented koji mold and various basic ingredients such as barley, sweet potatoes, rice, buckwheat, brown sugar, as well as sesame, chestnuts, carrots, or perilla leaves. The choice of the base ingredient and the type of koji used in the production are crucial since the top quality shōchū (honkaku) is distilled only once to show the true character of the base ingredient. Shōchū usually comes at 25% ABV, and traditionally it is not matured. It can be enjoyed neat or on the rocks, as well as diluted with oolong tea, fruit juices, and warm or cold water.Expand

This shōchū variety is distilled from barley mash that has been fermented with koji mold. It is one of the most common shōchū varieties that is usually smooth, pleasant, and easy to drink. Unaged varieties are crisp, mild, and fresh, while those aged in oak develop light amber color and are typically smooth and mellow. Barley (mugi) shōchū can be served on the rocks or mixed with cold or warm water. It is typically bottled at 25% ABV.Expand

The use of sweet potatoes in the production of shōchū was introduced in the 1700s. The drink is produced by steaming, or occasionally grilling or baking whole potatoes, before they are fermented with koji mold. With over 40 different types of potatoes used in the production of shochu, as well as the use of different manufacturing techniques, sweet potato shōchū can significantly differ in character and the final taste profile, while its quality greatly depends on the amount of starch in potatoes. Depending on the style, it can be served on the rocks or mixed with warm water.Expand

Báijiǔ is a strong distilled spirit from China, widely regarded as the country’s national liquor and a central feature of its culinary and social culture. Clear and potent, often ranging from 35% to over 60% alcohol by volume, it is made from fermented grains such as sorghum, wheat, barley, corn, or rice and is known for its intensely aromatic character and complex flavor. Its origins stretch back over a thousand years, developing alongside the evolution of Chinese fermentation and distillation techniques. Alcoholic beverages have long held ceremonial and social importance in China, and as distillation technology spread during the Yuan and Ming dynasties, spirits like báijiǔ gradually replaced earlier fermented wines in many contexts. By the Qing dynasty, it had become a staple at banquets, ancestral rites, and official gatherings, and it remains deeply embedded in Chinese customs of hospitality and celebration today. The production of báijiǔ follows a meticulous multi-stage process. Grains are first steamed and mixed with a fermentation starter known as qū, a unique microbial culture that drives fermentation and shapes the spirit’s distinct flavor profile. The mixture is then placed in earthen pits or ceramic jars to ferment for weeks or months, depending on the style. After fermentation, the mash is distilled and the resulting spirit is often aged to mellow its intensity and deepen its aroma. Different regions use varying methods and microbial strains, resulting in a wide spectrum of aromas and taste profiles, which are often classified into categories such as strong aroma, light aroma, sauce aroma, and rice aroma. These differences reflect local preferences, climates, and production traditions, and they contribute to the diversity within báijiǔ. The drink’s bold and layered flavor is notable for its complexity, often combining sweet, floral, savory, and umami-like notes in a single sip. It is rarely consumed casually; instead, it plays a central role in formal meals, banquets, and festive occasions, where it is served in small glasses and consumed in repeated toasts. Pairing báijiǔ with food is an integral part of its experience. Its robust character makes it particularly suited to rich and flavorful dishes, such as spicy Sichuan cuisine, roasted meats, or braised pork, and it is also commonly served alongside cold appetizers and preserved snacks that accentuate its depth.Expand

Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in earthenware vessels where it is aged before it is blended. Maotai is praised for its crisp, complex flavor and purity. It is also culturally significant, often enjoyed on special occasions and given as a present. Traditionally, it is served at room temperature in special tulip-shaped glasses. The drink gained international fame after it was awarded at the San Francisco Panama-Pacific Exposition in 1915.Expand

Sanhuajiu is a high-end variety of rice baijiu that hails from Guilin. It is made with steamed rice, a starter, and water sourced from the Li River. The starter consists of medicinal herbs, which give the drink subtle herbal notes. The combination is distilled and results in a clear and colorless spirit, with mellow herbaceous aromas and a sweet aftertaste. This prized spirit probably originated during the Song Dynasty, and its high quality is a result of pristine river water, high-quality rice, and a suitable climate. The liquor is sometimes aged in clay pots that are stored in cool Guilin caves, allowing the drink to soften and develop characteristic aromas. The name sanhua literally translates to three flowers. The term supposedly stems from the tradition of brewing the base three times. Sanhuajiu is usually served neat and can be a good food accompaniment. Expand

Xifengjiui is an ancient Chinese spirit that is produced from fermented sorghums, wheat, barley, and peas, with the addition of natural underground water from Shaanxi province. This baijiu variety has its flavor category—Feng Xiang—a style that combines aspects of strong and light-aroma baijiu. The drink originated in Fengxiang, and its name Xifengjiu, which translates as western phoenix spirit, stems from the ancient legend that claims that Fengxiang was the place where phoenixes flew from. Xifengjiui is a crisp and strong drink with complex, harmonious aromas and a lingering finish. It is usually enjoyed neat from shot glasses.Expand