Move over Scotland and Kentucky. The Japanese are taking over whisky. From Forbes: At the 2012 World Whiskies Awards . . . Suntory’s Yamazaki 25-year-old was voted World’s Best Single Malt, while Nikka won the top spot in the Blended Malt category. Suntory now exports well over 10,000 cases a year to the United States alone, with France and the UK not far behind. With their exceptional equilibrium, smoothness and delicacy, these whiskies are redefining an ancient art. When I ask Mike Miyamoto, a former master distiller at Suntory, why their whiskies are becoming so popular across the world, his reply is terse: ‘Quality. We are trying to make our whisky better every year.'”
The article is pretty interesting, though lengthy.
Gardening . . . with BYCU
One of the best drinking stories of the year comes from the (yak) Huffington Post. It combines gardening, distributism, and beer. Booze From Local Crops Booming.
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The process is sometimes referred to as “grain to glass” – the beer-and-whiskey version of the foodie slogan “farm to table.” Both phrases imply a connection to fresh, local ingredients. Tuthilltown is part of a larger hand-crafted booze movement that has Wood Creek Distillers in Colorado growing its own potatoes for high-end vodka and Wigle Whiskey in Pittsburgh using local, organic heirloom rye.