Sunday's Whisky is led by an award-winning team of restaurateurs, bartenders, and self-proclaimed Japanophiles who have made a name for themselves with some of the most popular restaurant concepts in Hong Kong. The team sought to create a whisky they wanted to use behind the bar that consumers would demand and continue drinking at home that satisfied after a long, hard day.

Sunday’s Whisky is crafted in small batches and made from world grain spirits that is distilled twice. The grain runs through a continuous still and is barrel aged 3-9 years at cask strength resulting in a more round, viscous mouth feel with soft, slightly sweet undertones. The result is a mellow whisky that doesn’t dilute in cocktails or on the rocks and is perfect for highball cocktails.