From Yamazaki to Hakushu: Exploring Suntory’s Single Malt Distilleries

Witnessing the nature that envelops the birthplaces of Japanese's prestigious whiskies

Trekking the Kentucky Bourbon Trail or carving along the Highlands of Scotland on a scotch whisky tour, expert and novice travelers observe that distilleries differentiate themselves through water, wood and their particular method in bringing it all together. Thousands of miles from those well-traveled routes, and separated by a four-and-a-half hour drive through the Japanese countryside, Suntory‘s Hakushu and Yamazaki distilleries do much the same. …

Echo Park’s New Sake Bar, Ototo

A minimal but warm space that aims to make the Japanese tipple more approachable

Ototo is a venture for chef Charles Namba and sommelier Courtney Kaplan (of Tsubaki next door) to share their joint passion for sake and food. While Namba helms the kitchen, Kaplan is sharing her extensive knowledge of sake—telling vivid stories of breweries throughout Japan—and recommending sakes to bar-goers, who range from rookies to experts. The food and sake at Ototo (and the pairings that occur) may …

Miami Cocktail Company’s Suite of Pre-Made Cocktails

After bottling their first offerings, five new canned concoctions

Founded by Miami hospitality veterans Ross Graham and Simon Benstead, Miami Cocktail Company seeks to produce products that filled voids in the spirits and cocktail industries. Unsatisfied with the pre-made cocktail offerings available in liquor stores, the pair started crafting no-sugar-added, certified-organic, small-batch cocktails with the best ingredients they could find—and with subtle twists. Their first suite of products included a blood orange mimosa (with …