Wolves Whiskey Debuts With a Complex Blend

Featuring rye and a pair of whiskeys made from craft beer

Distilled in California using a style of still that’s been widely retired, Wolves Whiskey launches with a proprietary blend of three experimental spirits. Though percentages aren’t disclosed, their “First Run” whiskey (the official title of this release) is a blend of a “whiskey distilled from craft stout beer, aged in French Oak for eight years, a whiskey distilled from craft pilsner beer, aged in New …

FLUTTER Pop-Up Museum, LA

More than photogenic, this show encourages artists to play and experiment

Akin to the Museum of Ice Cream, there’s been a surge of installations and quasi-museums infiltrating cities—many of which seem to be built purely for social media. In what might be a happy surprise to some, FLUTTER, a new Los Angeles show, is centered around working artists as it provides a space for them to have fun. Instead of selecting a theme, FLUTTER looks to …

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 …