The next whiskey that will take the market by storm is a bourbon that doesn’t exist yet.
This one is a mix between an American whiskey and a bourbon made by a private distillery in China.
The whiskey that was discovered in 2013, the American whiskey, has been used by both the American and Chinese markets for decades.
It is the first American whiskey to be made in China in nearly 70 years.
That’s an important milestone because whiskey is currently a rarity in China, where most of the whiskey sold is imported.
The American whiskey is also being made by private distilleries in China that are known for their superior quality.
In China, the United States, Japan and the European Union, there are about 40 private distillers producing bourbon in the U.S. The first whiskey to come to market in China was the bourbon from Jansa, a small Chinese firm.
It was the first whiskey that sold well, with an average price of $120 per bottle in 2014.
But the company had a big problem: The first bottle of American whiskey that the Jansas produced was just too small to sell.
In addition, Jansae wasn’t producing American whiskey at a high enough rate.
“When Jansasa’s whiskey came out, we had a hard time convincing other companies to go after our brand,” Jansakas chairman, Zhang Qiang, told me.
Zhang and his wife opened Jansaias Bourbon Whisky Distillery in 2014 in Guangzhou, the capital of Guangdong Province.
The couple had a lot of experience in the bourbon industry and were able to create a business model that allowed them to produce quality whiskey at lower prices.
They sold the first batch of American bourbon in 2018 at $80 per bottle.
In 2019, they introduced the first bourbon made in Chinese factories, a bourbon with a high rye content.
It sold for $85 per bottle, which was also the price of the first bottle that they sold in 2019.
That was good news for Jansais brand, but the company wasn’t expecting the American bourbon to take off like it did.
“The first batch was the most popular and the highest-selling in China,” Zhang said.
In the first five months of 2020, the Jinsas Bourbon Bourbon Whiskies earned about $3 million from the sale of American and foreign whiskies.
But by the end of the year, the brand had lost its popularity.
In early 2021, the number of bottles of American whiskeys sold in China dropped to 2,400.
The brand had a bad year and a new CEO took over, who wanted to revive the brand and bring Jansaa back to prominence.
In February of 2022, Jinsaa announced that it was buying the American whisky business, making it possible for the company to take its brand global.
That is when the American brand’s global reach became more apparent.
“In the beginning, the name American whiskey was a marketing tool for Jinsa,” Zhang explained.
“But then the brand started to become more and more synonymous with the American spirit.”
In 2017, Jinksa was born.
The company is based in Hong Kong, and it distributes a wide variety of spirits in the United Kingdom, the U of A and Japan.
But it also makes American whiskey.
Jinksas American whiskey comes in a number of styles and styles of American whisky.
The spirit is a hybrid of American whiskies with a more traditional style of American.
Jinsha was created to take the spirit of American brands, including Jansika and Janska, and turn it into a more American spirit.
The distillery has a large and diverse portfolio of whiskies, including American whiskey from the American Whiskey Institute, the Distillery Association of America, Jitsa, and more.
The Jinksahas American whisky is made in a complex mash process that requires the distillery to use a combination of water, grain and hops.
It also uses a number “of different mash characteristics.”
The result is a product that is rich in flavor and body.
It uses only barley and rye, which have a high malt content and are used for flavor and character.
The whisky is aged in wooden casks for several months, before it is blended with the grain and blended with new grain to create the final product.
The bourbon is aged for three to four years.
The mash is made with rye and barley that is milled in a way that allows it to ferment at a lower temperature.
This allows the mash to stay in the mash for longer and the mash bill to be smaller, which reduces the amount of sugar in the finished product.
In 2017 and 2018, the new Jinksaa was able to raise its production by 50 percent, according to Jinsahs CEO.
“We were able, with the help of the investment from the Japanese government, to increase our production by 20 percent,” he said.
Jinkys whiskey has a slightly different flavor profile from Jinsasa whiskey