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If it was made from grain harvested in the year or so after Fukushima, of course. Literally every plant grown downstream of the plume (it's not clear if North America is the only such region, just the first one across the ocean -- it's possible this is a global thing) is going to show the signature.

People are misunderstanding this. The point here isn't to point out a specific toxin in wine, it was to point out the pervasive reach of this isotope and its utility as a dating mechanism for long-stored agricultural products like wine.

Whiskey is aged in barrels using white oak from North America. The mash is made of grains like corn, barley, rye, etc. I'm guessing the grains came from areas upwind of the plume. Everything pretty much blew out onto the Pacific.

Oh boy! Is that why some in the US are so expensive?

That's a different problem. Basically the whiskey makers under predicted the demand 12 years ago or so when they were making that batch. Now it's sold out practically everywhere, hard to find even in Japan.

Glad I have a couple bottles stashed in my liquor cabinet.

AFAIK the main reason is that Japanese whiskeys started getting awards and demand exploded. Even here in Japan they're expensive, to the extent that scotch has a better bang to the buck ratio.