The movement of cultural artifacts, such as clothing, architecture and national constitutions during the Meiji Period included foodways which entered Japan through various paths or circuits. One of these was scotch whisky which came bearing stories of locality and connoisseurship as well as a new sensory curriculum. Bars of the Taisho era featured whisky in its "first wave" in highballs and cocktails for the moga and mobo. Whisky gained ground in Japan but became stylized and class-specific as a stodgy, reliable post-work bar staple for the new middle class sarariman. This second wave recently gave way to a third wave, parallel to the third wave in specialty coffee, in which Japan's whiskies, like its coffees, became leaders in the world of connoisseurship, and leaders on the price scale too. The popularity of Japanese whiskies now amounts to a "liquid power" and gave rise to a kind of "amber japonoiserie", as sales across the world tout these whiskies' Japanese qualities, the special relationship they have to nature, the dedication and kodawari of their makers, as well as a kind of "Buddhahood" one can attain in quaffing them. This paper will explore this "advanced orientalism" promoted both inside and outside of Japan, for a beverage that has taken on many identities and now seems ready for a fourth wave.