JAPANESE SPIRITS & COCKTAILS (June 22nd, 6:30-8:30)
Class notes: Japan is known for more than a few things: cherry blossoms, sushi, and ramen – but when it comes to whiskey, the country is a bit of a newcomer. Their first whiskey distillery debuted in 1924, and they use rice (rather than barley, corn, wheat or rye) to create a notably different flavored spirit. Perfecting their craft has led to an explosion of popularity and acclaim in recent years.
Learn what makes Japanese spirits so special while enjoying a line up from the houses of Hakashu, Yamazaki, Nikka, and more. A spirit specialist will guide tasters through 5 top rated Japanese marks, in addition to creating 4 Japanese cocktails while mingling with friends and making new ones in between drink instruction.
Cocktail Menu: Yuzu Collins, Sake & Plum Wine Cobbler, Toki Negroni, Nikka Coffey Gin & Tonic (The right way), Ways to enjoy fine spirits (2 top rated Japanese marks)
Food Menu: Prince St. Pizza + pita, hummus, veggies, and dips.