Japanese Whisky Highball

A Japanese whisky highball is a simple drink, whisky and sparkling water over ice. How Suntory standardized the preparation with specific ratios and carbonation levels turned it into a ritual that I like more the more I learn about it. Suntory Tory's Highball uses a 1:3 ratio of whisky to soda, served in a tall frozen glass with exactly 3 ice cubes. Specificity of that formula separates a cocktail culture from casual drinking. I tried making 1 at home with Nikka From The Barrel and Fever-Tree sparkling water and the difference between that and a Jim Beam and soda from a campus bar was significant. Not in strength but in how clean and crisp the drink tasted, with a faint smoke and a sweetness that the carbonation lifted without masking. Most popular drink in Japan by volume, the highball succeeds because it pairs with food better than straight whisky, it's refreshing in warm weather. Low alcohol-by-volume means you can drink it through a meal without losing the thread of conversation. I like that a drink this simple can reveal so much about the quality of its 2 ingredients. Mediocre whisky has nowhere to hide in a preparation that's 75% water.