The executive officer and chief blender of the century-old, celebrated whisky brand talks about what sets apart the different brands and distilleries of the Japanese whisky maker, and how best to drink whisky
Shinji Fukuyo, Japanese executive officer and chief blender of Suntory Spirits.
Image: Mexy Xavier
As we sit for a chat on an overcast afternoon in mid-June, in Mumbai, Shinji Fukuyo asks for a masala chai. The Japanese executive officer and chief blender of Suntory Spirits Limited, which celebrated its centenary year in 2023, says he likes aromatic flavours, and to try out “spicy foods and this kind of teas” when in India.
Renowned for his work on Japanese whiskies such as Hibiki, Yamazaki, and Toki, Fukuyo also created the India-specific Oaksmith, which was introduced in the Indian market in 2019. In his travels around the world, he explores local cultures and flavours. “When I visit France, for example, I experience the wine and cognac culture, where they use different type of foods, and casks. Their drinking styles give us some ideas. Then, if possible, I like to create a new idea for my next brand,” he explains.
Suntory says Oaksmith became one of the fastest brands to reach the 1 million cases mark in the Indian whisky category. Jim Beam is the highest selling whisky globally from the Suntory Global Spirits (earlier known as Beam Suntory) stable, while Oaksmith is the highest selling in India. Suntory Global Spirits, in February, announced that 2023 sales were up 7 percent year-on-year, and operating revenue rose 13 percent versus 2022. Growth was driven by the House of Suntory’s 100-year anniversary limited-time offerings and strong performance in Japan, ‘Emerging Asia’ and global travel retail.
The mind behind some of Suntory’s most popular whiskies, Fukuyo drinks his whisky in different ways, depending on the situation. While cooking on weekends—“Nothing very complex, I just check what is in the fridge, or sometimes I look up the internet for something just fried or boiled, sometimes I make curry as well, with spices,” he says—he prefers a cool and refreshing highball, just like a non-alcoholic beverage. “But late at night, for a night cap, I enjoy it straight,” he says.
In his interview with Forbes India, Fukuyo talks about the distinguishing characters of Suntory’s whiskies, the different ways in which whisky can be drunk, and how the industry is changing along with the climate. Edited excerpts: