I begin writing, as usual, with a full glass. I’m fond of doing so. I pour a glass of whisky and do not begin writing until after first enjoying a dram unsullied by the pressures of a blank page. The pressures to write something worthy of the casual reader’s attention as he browses his newsfeed…read more →
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We’ve spent time detailing the origins of Suntory, the beverage giant that pioneered Japanese whisky and introduced it to the Western world. Now let’s look at a figurehead whose passion was not profitability, but the perfection of his individual craft and the effect it had on the world around him. I’m speaking of Masataka Taketsuru…read more →
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Pouring the hot water into whisky, the fragrance suddenly rises in the light of a cold white morning. Lines from a poem by Japanese naturalist Bokusui Wakayama, reflecting on his oyuwari–a drink akin to a hot toddy–as he enjoyed it one cold winter morning. It struck me… read more →
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At the beginning of this series, I mentioned receiving a bottle of Hakushu 12 from Cocktail Enthusiast two years ago. Below is the review I wrote. I think it deserves to be revisited, not only because I have revisited the spirit myself, but also to reflect on the context of the time it was written… read more →
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This is part two of our ongoing series on Japanese Whisky. To get started, see part one. Suntory. The one that started it all. The beverage company, not the man (we’ll get to him next week.) Suntory’s saga begins in…
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When Cocktail Enthusiast sent me a bottle of Hakushu 12, a Japanese whisky produced by beverage giant Suntory, back in 2012, my attention was captured. Two years and many drams later, my interest has grown into an obsession, all too…
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It’s hard to deny that we’re in the midst of a rye shortage. (It’s also hard to believe, as new ryes are released seemingly every month.) American sales of rye whiskey have exploded since the beginning of the cocktail renaissance,…
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You may remember our recent experiences with Knockeen Hills. They distill a mighty fine Irish poteen at a whopping 180 proof as well as an easy-drinking heather gin. Well, it turns out they also make a less-fiery 120 proof poteen…
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Let’s get one thing straight — this cognac isn’t Ludacris’ swill (no offense, Luda. Loved you in Hustle and Flow). But see, next year the Camus family will mark their 150th year of producing cognacs. They’ve been doing it for…
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To understand Whipper Snapper Oregon Whiskey, you first have to meet Clarisse. Go on, say hello. She’s a hand-hammered French cognac still, and she has produced many a fine spirit since her arrival in Oregon. Since 1997, Ransom Spirits founder…
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SPONSORED POST When stocking a bar (both home and professional) it’s important to be resourceful first. You can leave the never-ending variety of tinctures, shrubs and syrups – and the exorbitant overhead – to craft cocktail bars. Because mixing drinks…
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“Whisky, like a beautiful woman, demands appreciation. You gaze first, then it’s time to drink.” The words of one of my heroes, literary great Haruki Murakami. He’s a Japanese man who loves his Scotch. And he’s not alone. Ever since…
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Until last week, I’d never met Irish poteen. Which makes sense, considering it’s only recently been legalized in Ireland. And I live in America. This spirit, that the Irish have been distilling for centuries, has only been available for commercial…
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July 14th is Bastille Day. Which means that our drinks are donning striped shirts and berets to celebrate. This Bastille Day-inspired cocktail features all French spirits. It has equal parts liberty, equality and fraternity. Plus lime juice. So get out…
Read More**Editor’s Note: Please welcome Ian Reilly — bartender, writer and new Cocktail Enthusiast contributor. For his first post, we threw him into the fire. With Akvavit.** Let me start by addressing the uninitiated akvavit/aquavit drinker: this is one bizarre tipple….
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