Just a few years ago, Japanese whisky was difficult to track down in New York — now it’s popping up on more spirits lists and making its way into cocktails.
More and more New York bars and restaurants are using Yamazaki 12 and other Japanese whiskies in their cocktails.
“Introducing it to someone is fun,” explains Jon Pinto, the bar manager for Koi restaurants. He estimates 10% of his customers have heard of Japanese whisky. “For brown spirit drinkers, it’s familiar, but also different.”...
The Monday 11 March 2013 at 22h02
