David Thornton
The Highball is the most popular way to drink whisky in Japan, elevated from a simple mixer to an art form by bartenders who treat every element — the ice, the pour, the carbonation — with the same reverence as a kaiseki chef treats a single piece of fish. Suntory's Kakubin whisky was built for this serve, and the Japanese Highball has become a global phenomenon.
The Japanese Method
Japanese bartenders approach the Highball with precision: the glass is chilled, the ice is hand-carved or crystal-clear, the whisky is measured exactly, and the soda is poured slowly down the side to preserve every bubble. The final stir is exactly one rotation of the bar spoon — no more, no less.
Whisky Choice
Japanese whisky is the natural choice — Suntory Toki, Nikka Days, or Hakushu for something more complex. But the Highball works with any light, clean whisky: a gentle Speyside Scotch, a smooth Irish, or even a mild bourbon. Avoid heavily peated or cask-strength whiskies; they'll overpower the soda.
The Ice
Clear ice isn't just aesthetic — it melts slower and dilutes the drink less. If you can't get clear ice, at least use large, fresh ice cubes rather than small, frosty ones from the back of the freezer.
