Japanese whisky continues to go from strength to strength as shochu producers turn to the category to make their mark in international markets.

Shochu can now be sold under its own category name in the state of New York, US, after amendments to the Beverage Control Act allowing Japanese Shochu (24% ABV or under) to be sold under a beer and wine license.

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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Tess Posthumus

Staffing crisis could open opportunities

The pandemic has thrown many challenges at bar owners over the past couple of years and the ones that survived the various lockdowns and restrictions deserve a pat on the back. However, while revenues are returning and bars are beginning to recruit once more, we’ve come up against a whole new set of problems, one of which is a global starring crisis.

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