It seems like the article highlights the non-traditional things Japanese whisky makers are doing (e.g. using woods other than oak in their barrels). In other w

It seems like the article highlights the non-traditional things Japanese whisky makers are doing (e.g. using woods other than oak in their barrels). In other words, the Japanese whisky makers are successfully innovating and exercising more creativity than most American and European whisky makers. And it seems to be paying off in terms of flavor.