Shochu: A Drop in the Ocean
02 October, 2013
Japanese shochu is seeking broader shores, and interest from restaurants and cocktail bars outside its homeland are providing hope. Hamish Smith talks to the purveyors of this unusual distillate
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Danil Nevsky
The bar industry community is dead
Danil Nevsky mourns the demise of a time when contact was physical, not digital, and when connections meant more than a swipe of a screen. But he holds out hope that real community will return for younger generations
