Mars

Mars Whisky was born in 1949 as a collaboration between legendary distiller Kiichiro Iwai and the Hombo family, which has been distilling shochu since 1873. But when the Mars distillery finally opened in Kagoshima in 1960, the whisky received little fanfare from the public, as it was found to be too smoky and heavy for Japanese drinkers. The distillery was relocated to Nagano, a city high in the Japanese alps abundant with glacial water, which resulted in softer, less peated whisky. The move would prove to be one of the wisest choices the brand would ever make. Today, Mars Whisky distills its whisky at two distilleries and ages it across three warehouses — each of which experiences dramatically different climates, resulting in unique spirits that represent Japan’s complex terroir. The brand continues to be owned and operated by Hombo Shuzo Co., which currently employs four generations of the Hombo family. Now that you know the basics, here are 10 more things you should know about Mars Whisky.