With a flavor as unique as Scotch and a history just as interesting, we decided to find out more. Take a look at our selection of Japanese whiskeys and explore along with us.
The birth of an upstart
Japan’s first distillery didn’t open until 1924 which makes Japanese whiskey very much the newcomer on the block. Its introduction into Japan can be traced back to one man, Shinjiro Torii, who got started importing western liquors, ports, and wines, before deciding that whiskey was the future and eventually founding Yamazaki so he could make the stuff at home on mass.
Another man, Masataka Taketsuru spent many years in Scotland, first studying Organic Chemistry and then working for various distilleries, carefully taking notes on the process, before returning to Japan in 1924, and teaming up with Torii to create the first big whiskey brand in Japan—Suntory.
A booming market
Today, Suntory is huge—the third largest distillery in the world in fact—and sits alongside Nikka, another big whiskey brand in Japan, founded coincidentally by Taketsuru after he decided to go his own way.
While mostly just domestic brands, Japanese whiskeys are starting to find their way onto liquor shelves up and down the US, thanks in part to the fact that they taste amazing. Things really changed in 2001 when the Whisky Magazine's Award proclaimed Nikka's 10-year Yoichi single malt the "Best of the Best.”
A unique taste
It's said that Japanese whiskey tastes quite a lot like Scotch—although there is fierce debate among some as to whether it is as good as Scotch, or whether this sort of comparison is even valid. The reason for the taste is the similarities in the production process. Japanese whiskey is distilled twice using pot stills and sometimes malts and peated barley are imported from Scotland.
Blended whiskeys dominate the market in Japan, like everywhere in the world, although while Scotches will mix whiskey’s from a variety of distilleries, in Japan, brands tend to own their distilleries and blend exclusively from their outputs. This does limit flavor possibilities somewhat and is said to be one of the things holding it back from true global influence, although new brands are changing this.
Some recommendations
Beginners should look out for a Nikka Single Malt Yoichi, with a character that can be described as fruity and smokey, or Suntory Hibiki 17 Years Old, hand-blended with a sweet, nutty flavor. Drinkers looking for the very best should go for the ever-popular Nikka from the Barrel, which is fruity with hints of orange, cinnamon and cloves, and probably the most well-known of Japanese whiskeys.
]]>To help those evenings to pass a little quicker, we’ve tracked down just about the most indulgent cocktails we can find to help you chase those winter blues away.
Chili Cinnamon Bourbon Hot Toddy
Just the name of this cocktail should warm your insides. First up, grab a good bottle of bourbon from our online store, then take half a cup of maple syrup, half a cup of water, two cinnamon sticks, chili, and red pepper flakes and bring to boil on a high heat, then leave to simmer for 5 minutes on a low heat.
With that done, grab your glass and squeeze half a lemon and add some of your new syrup concoction. Then, add as generous of a helping of bourbon as you feel and some hot water on top. For aesthetic bonus points, garnish with cinnamon sticks and a wedge of lemon.
Get the recipe here.
Very Merry Bourbon Alexander
Let this crème de cacao and bourbon cocktail put a smile on your face this winter. Take the aforementioned ingredients, plus an egg white, some simple syrup, a dash of salt and some half and half, mix in a shaker and serve over ice. Simple.
For an added touch of sophistication, serve in a coupe glass and garnish with nutmeg, cranberries, and a sprig of rosemary.
Get the recipe here.
Boozy Candy Cane Milkshake
Who doesn’t love a good milkshake? Particularly one with a generous amount of alcohol in it. This one is for the serious sweet-tooths out there. Blend 12 oz of vanilla gelato with 2 oz of Rumple Minze Peppermint Schnapps and two candy canes for 30 seconds.
For decoration, squirt 0.5 oz of simple syrup mixed with red coloring in lines through the drink, top with whipped cream and poke in a few more candy canes for festive effect.
Get the recipe here.
Martinez
The Martinez is the Martini’s warm and cozy sibling, replacing dry vermouth with sweet and adding a touch of maraschino for a soothing, sweet flavor.
Stir 2 oz gin, 0.75 oz of sweet vermouth, one spoon of maraschino and a dash of orange bitters together with ice and strain into a coupe glass. Finish off by garnishing with a small piece of orange peel, then sit back and enjoy.
Get the recipe here.
The key is to pick the right of combination of beers to have in your cooler. You want cozy, warming beers—perhaps even a few festival specials to help you get into the Yuletide spirit.
If you’re scratching your head wondering what to serve, don’t worry, because we’ve got you covered. And, if you want to serve something a little stronger alongside, check out our online store selection of fine spirits and mixers.
Harpoon Winter Warmer
With a rich aroma of cinnamon, nutmeg, and toffee—someone artfully described this beer as smelling like a Christmas candle—and a malty, full-bodied taste, this is the perfect beer to get everyone settled in with. It pours a clear amber and has a nice off-white head—overall a very delicious and drinkable ale.
Samuel Adams Winter Lager
A bottle of winter cheer from everyone’s favorite brewery. While just as crisp and refreshing as their summer lagers, it’s differentiated by its deep ruby color and piercing aroma that delivers caramel and spice. Upon taking your first sip, expect a full-bodied beer with all the above flavors and a nice hint of citrus on top.
East End Snow Melt
Watch out! Don’t have too many of these as they pack quite the punch at 7.1% ABV. With a beautiful mahogany color and the taste of herbal hops, this beer really makes itself memorable with a dark malty finish and a spicy aroma of pine and chocolate. A great beer for drowning out the winter blues.
Sly Fox Christmas Ale
This mixes all the traditional Christmas flavors—ginger, clove, allspice, cinnamon, and nutmeg—to make a wonderfully festive brew. It’s a clear amber and has a pleasantly light and spicy aroma with dominant hints of ginger and cinnamon. As you drink, you’ll realize you’ve picked a winner—the taste being mainly cinnamon and the texture medium-bodied with a bready malt base.
Barrel Aged 12 Dogs Of Christmas Ale
We mainly picked this beer because of its great name and how highly it’s rated in reviews. The color could be described as a hazy brown and the beer has a light tan head. The flavor is an appealing mix of honey, caramel and dark fruits with a vibrant bourbon aftertaste. A thoroughly light-bodied beer, this goes down smooth and leaves a sweet tingle on the taste buds.
]]>Drinking culture never went away despite the best efforts of the government and, in fact, we have clandestine boozing to thank for a whole bunch of cool cocktails.
Here are some to try for yourself.
Gin Rickey
This drink is pretty well considered the icon of the prohibition era. It was invented by Joe Rickey, a Civil War colonel in his local dive bar, Shoomaker’s. It was originally made with bourbon, but when prohibition hit and gin became the easiest thing to get hold of, it took on its modern form.
This one is quite simple. Get yourself a nice bottle of gin from our online store, half a lime, and some club soda. But, unless you like your drinks quite tart, you’re going to want to embellish on the original recipe a little and add some simple syrup.
Check out a recipe here.
Sazerac
This drink involves some odd bedfellows, namely rye whiskey and absinthe. This drink also happens to be described as ‘America’s first cocktail’ particularly on the New Orlean’s scene—although this title is disputed.
What is known is that the recipe used to call for cognac, but this was switched to whiskey during prohibition. Other key ingredients include Peychaud’s bitters—also invented in New Orleans supposedly—and a twist of lemon. What’s more, it should be served in a cold glass, but not over ice which can take the edge of the flavor.
Check out a recipe here.
Southside
Another cocktail that took advantage of the abundance of gin during the prohibition era, the Southside mixes muddled mint, gin, lime juice, and simple syrup. The appealing backstory states that the drink was invented by Chicago hooch smugglers who used the mint to cover up the poor taste of their illegal gin, before morphing into the summer drink of the season for East Coast yuppies.
Whether you believe that or not, if you’re making this drink today, the key is to muddle with care otherwise the mint can overpower the rest of the cocktail.
Check out a recipe here.
Ward Eight
The prohibition era was one of exceedingly dirty politics and the Ward Eight is a tribute to this. A Boston bartender supposedly created this drink to celebrate the election of a local political boss to the Massachusetts state legislature. The reason for the name? Well, election rigging in Boston’s Ward Eight ensured victory before the votes were even tallied.
To make this one, mix rye whiskey, lemon juice, orange juice, and grenadine—but make sure you’re using freshly squeezed orange juice.Party Like It’s 1920: Enjoy Some Prohibition Era Cocktails
Check out a recipe here.
]]>Thirsty for craft beer? Check out what we’ve got for sale at the Liquor Barn online store.
16 Barrels
Billed as an American Strong Ale, this beer pours with a somewhat cloudy golden body and a small, pale head. On the nose, you’ll catch hints of wine barrel oak, sweet orange peel, and bourbon—quite a delightful mix if you ask us.
The taste is even more diverse, with hints of banana and dark fruits coming through. Despite being a strong ale, this is an easy going brew with a nice malt flavor, moderate carbonation and a nice sweetness about it. Drink up!
Estonya
This is their ‘Baltic-inspired’ take on the Imperial Porter—a beer which they describe as marrying “milk chocolate, figs, and caramel that dance throughout.” It pours black with a nice crisp head and a lovely aroma of bourbon, vanilla, and oak.
Taste-wise, all the aforementioned flavors are there, as well as hints of dark fruit and sweet bourbon. To drink, it’s medium bodied and smooth.
Dark Hyde
10 Barrel’s Dark Hyde is one of the better dark IPAs you’ll find, with a beautiful aroma that brings out bready malt and lightly roasted pines. While the flavor isn’t quite as pronounced as you’d expect for an IPA, it’s smooth to drink and surprisingly dry on the palate. And, as expected, this beast pours black with a nice tan head to top it off.
Mishawaka
The Mishawaka, with its enticing golden glow, smooth body and hoppy aroma and taste, has everything you’d want for an easy going afternoon beer. Delicate and well-balanced, you’ll enjoy the hints of orange peel, cereal malts, and pines.
Raspberry Crush
Fruity and ever so tart, this Berliner Weisse makes for a really good summer refresher. It has a nice grapefruit color and a bold, pink head. It also has a divine raspberry aroma and tastes of, well, raspberry. It’s a very crisp flavor though, a bit like champagne—and this is because champagne yeast is used in the brewing process, making this beer that little bit more interesting.
]]>If you're feeling tempted, we’ve got plenty of great kosher wines in our online store that you should check out.
Following the Rules
So, if it doesn’t taste magically different, what exactly makes it so? Well, Jewish kashrut laws are strict and they say that kosher wine cannot have been used for idolatry, a term that basically means the worship of an idol. More specifically, it can’t be poured for an idol, nor touched by anyone that believes in one - basically anyone non-Jewish.
For this reason, for wine to be strictly kosher, only Sabbath-observant Jews must be involved in its production right through to being sealed in the bottle or pasteurized. It is worth noting, however, that the wine’s ingredients - alcohol, sugars, and phenols - aren’t in themselves non-kosher.
Mevushal Wines
There is one get out though. A wine that is is mevushal - cooked or boiled - is considered unfit for idolatry, making it perfect in restaurants where not everyone is Sabbath-observant.
So, just pasteurize the stuff then? Not quite. As wine connoisseurs will be aware, heating kills the fine mold on the grapes and dramatically alters the flavor profile of the wine for the worse. So, the key here is to find the very lowest temperature the wine needs to be heated to, for the shortest possible time, so that the rabbis are kept happy and the wine is kept drinkable. Sadly, as drinkers of mevushal wine will tell you - producers often miss the mark.
Without wanting to bore you, the consensus seems to be 165°F (74°C) to 194°F (90°C). Something called flash pasteurization is also becoming popular. The wine is rapidly heated to a set temperature then immediately chilled back to room temperature. The quick burst of heat is far less damaging to the wine.
Other Interesting Facts About Kosher Wine
Some people have the idea that a rabbi must bless all wine for it to be kosher. This is not true, although a mashgiach - a ‘kosher supervisor’ of sorts - does need to be present when the wine is made. They are usually responsible for pouring the grapes into the crusher and operating the pasteurization equipment.
‘Kosher for Passover’ is a separate distinction, meaning that the wine has not come into contact with any grain, bread or products made with leavened dough. Luckily, there isn’t much of this in winemaking anyway, so most kosher wine is already fine for Passover.
Kiddush wines, on the other hand, are not to be mistaken with kosher wines. These are actually sacramental wines which pass the kosher rules but tend to be of much lower quality. Unless you like your wine tasting like syrupy sugared water, these are best avoided.
]]>Young Pinot Noir wines tend to have red fruit flavors, with hints of cherries, raspberries, and strawberries all present. Aged Pinot Noirs, on the other hand, tend to develop more vegetal and ‘barnyard’ aromas with more complex flavor profiles.
We sell a great selection of Pinot Noir wines in our store and, we’re here today to demystify them a little for you.
A High Maintenance Wine
Pinot Noir is produced from the vitis vinifera grape variety. Despite its widespread popularity, the grape is quite hard to produce wine from. The grapes grow in tightly-packed clusters making them susceptible to various diseases and rot, meaning careful monitoring and management is required.
The grapes also have thin skins and low levels of phenolic compounds—resulting in lightly colored, medium-bodied, and low tannin wines that can age unevenly and predictably. All these things considered means a good bottle of Pinot Noir is a precious find.
The World’s Most Popular Wine
Pinot Noir is the 10th most grown grape in the world and the one with the longest history and strongest heritage. It’s over 1,000 years old, and, unlike some others in this bracket—Moscato, Timorasso, Gouais Blanc—it’s not showing any signs of waning in popularity.
Today, the wine’s allure has been further reinforced by the Hollywood movie made about it called Sideways, a story about two friends that travel in search of answers to some of life’s biggest mysteries—and the perfect bottle of Pinot Noir.
This, and a trend towards more restrained, less-alcoholic wines, has made it hugely popular in the US market.
Where To Find Good Pinot Noir Wine
While grown all over the world—mostly in colder climates—the wine is typically known as one of the best outputs of the Burgundy region of France. You’ll also find it in some Italian wines like Franciacorta, and in some parts of South Africa, South Australia, and New Zealand.
Closer to home, some regions in the US have gained a world-class reputation for their Pinot Noir wines. These include Willamette Valley in Oregon, as well as the Los Carneros, Central Coast, and Russian River Valley AVAs in California. You can find hundreds of bottles of Pinot Noir at Liquor Barn.
Good Food Pairings
The great news is that Pinot Noir, with its bright acidity, complexity, and rich fruit character, goes well with just about anything you put on your plate, and even makes for a great afternoon treat, sans the food.
If you want to try something really special though, may we recommend duck breast with pomegranate and citrus glaze, garlic and herb roasted pork tenderloin, oven-baked salmon filets, or roasted mushrooms with herbs.
Cheers!
]]>The trick to a successful Thanksgiving tailgate party is to pick some reliable, tasty beers that aren’t going to knock you on you ass—and that’s what we’re here to help you with. Find these beers and more great tailgating drinks at Liquor Barn.
Samuel Adams Boston Lager
It doesn’t exactly scream unique—we know—but it’s a familiar tasting beer that will go down easy as you settle in with your buddies. We could tell you how it’s a crisp, full-bodied beer, weighing in at an ideal 5% ABV—but you already know that, so we’re going to leave you to it.
420 Extra Pale Ale
If you’re looking to shift gears, but the food is still cooking on the grill, then might we recommend a 420 Extra Pale Ale. Although light on the stomach, no one would call this a weak beer. The flavor is delightful, refreshing and it's just the perfect mashup of crisp and bitter. Drink on!
Victory Prima Pils
Excitement levels rising—the turkey is coming off the grill! You need a beer that compliments this momentous occasion. And, for us, it has to be a Victory Prima Pils. No pretentiousness and complex IPA flavor profiles are needed right now—just something crisp, refreshing, and mildly hoppy to help wash your food down.
Stone Go To IPA
The afternoon is winding on and you need to pull out something to really impress your friends. If it were any other situation, you’d reach for a nice, powerful IPA, but you’ve got to keep this party going all day. This being the case, might we recommend a Stone Go To IPA by the Stone Brewing Co.
While usually known for their ultra-hoppy brews, this 4.5% ABV offering is for those that enjoy the bitter taste of an IPA, but want a beer they can stay level with.
Southern Pale Ale
The party’s gone great, but someone—there’s always someone—isn’t quite done yet. They’re wondering if you’ve got anything special tucked away to cap it all off. Well, yes you have. If you’re smart you’ll pull out a Southern Pale Ale from the Natty Greene’s Brewing Co.
A bit of a rarity this one, it’s got all the hoppy deliciousness and hipster pedigree that you expect from a pale ale, but at 5% ABV, it’s a beer you could have a few of and still walk away with your head intact.
]]>If that sounds like fun, we’ve got a few delicious things you can cook up.
Beer Bread
Beer and carbs—two of humanity’s finer inventions—brought together in a tasty snack that’s sure to be a hit with your hungry friends. Fortunately, it’s also quite easy to make. Just mix together flour, baking soda, salt, and sugar and add a can of beer to create the dough.
Now, preheat an oven to 375 degrees and pour the mix into a greased bread pan. And, to really have your buddies licking their lips, we recommend pouring some melted butter over the mix before baking.
Bourbon-Glazed Salmon
For the pescatarians among you, or simply for those that love a nice bit of salmon (That’s everyone right?), this one’s sure to be a treat for the taste buds. And, with just a few ingredients, it’s a quick creation and practically impossible to mess up.
The key to this recipe is a good bourbon—luckily we have plenty to choose from in our store.
Now bring the bourbon, as well as sugar, soy sauce, garlic, and mustard to a boil—that’s for the glaze—then season the salmon fillet with salt and pepper and grill it on a griddle. When almost done, pull it out of the oven and generously cover it with glaze before returning it to the oven for a little good honest broil time. Once properly done, if you feel like a double glazing, go right ahead.
Beer Can Chicken
Google this, and the accompanying image of a whole-roasted chicken with a can of beer up its butt might be a little off-putting—and not to mention a waste of a good beer. But don’t worry, we can assure you the result is a pleasant twist on rotisserie chicken.
First mix brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Then, crack a can of your favorite beer and chug half like the good sport that you are before resting the remainder of the can on the center of a plate.
Next, the crucial part of the process. After washing, thoroughly drying, and removing the innards of a chicken, cover it with the flavor mix—add a little inside the chicken for good measure—and impale that brother on the can before putting it in a pre-heated oven.
This thing’s going to take about 1 hour and 15 minutes to cook, after which you can pick it apart, discard the beer, and the enjoy the hell out of it. Just remember to share!
Rum Coffee Risotto
This one’s for special occasions, a seriously tasty dish emboldened with good rum and a few other surprises.
Bring instant coffee, orange juice, and 1/2 a cup of water to boil in a saucepan, remove from the heat and then add the risotto rice to soak for 5 minutes. Then, place the saucepan back on the heat and add milk and vanilla extract before cooking until the rice is as you like it.
Once done, add sugar, orange zest, butter, cream, and rum to taste and you have yourself a dark and delightful dish.
Bon appetite!
]]>With its beers found in 31 states, we decided to take a look at the some of the best tipples they have on offer. Next time you want to try something from Dogfish Head, stop by Liquor Barn.
90 Minute IPA
We’ve heard this one described as “perhaps the best IPA in America", and for sure it doesn’t mess around. Pungent, but not overpowering in flavor, it's 9% ABV and malty sweetness contribute to an all-round delicious beer to drink.
And, as well as being a tasty beer, it’s a bit of a good looker and smeller - clear golden brown and with a grapefruit citrus aroma that hits you as soon as it’s poured.
Black & Blue
This is a fruity Belgian blockbuster, brewed with over 300lbs of blackberries and blueberries. As expected, the beer has a deep, dark body, with a light white head, and an aroma that conjures up not just berries but also hints of tropical fruit.
As a beer, it’s a delight to drink - artfully balanced, full-bodied and with a crisp refreshing taste. It’s quite sweet and some have said a little bready. You’ll also catch subtle flavors of sweet malt, and vanilla bean.
Burton Baton
This fine beer is a pilsner and amber malt mix with a lofty 11% ABV. The production process is quite unique - primary fermentation takes place in open vessels and uses two yeast strains, an American and English one. It’s hopped with the Warrior and Glacier varieties.
Straddling two sides of the IPA taste spectrum, it’s both citrus crisp and deep and dark, an all-round complex, deeply malty taste that should impress even the most well-studied craft drinks.
Festina Peche
Going all European on you, we present Doghead’s take on the Berliner Weisse beer. It pours with a familiar straw-yellow hue and while not at sophisticated in its flavor, it does pack a nice citrus malt taste and it should be served with a wedge of lemon to really kick it off.
Aroma-wise, wheat, and peaches are going to come right out, quite pleasant if you happen to be drinking it outside on a warm evening.
Indian Brown Ale
This beer is a bit of everything. Well hopped and malty, it’s reminiscent of a Scotch Ale, an IPA, and an American Pale all in one. It pours dark brown with a generous enough head, and on the nose you’ll be catching hints of brown sugar and roasted malts.
The taste is an intense one - caramel, floral twangs, hoppy bitterness and dark, fruity notes for good measure. For brown ale lovers, this is the real deal.
]]>Once that’s all done though, why not invite the adults over for a party and surprise—or scare them—with some delicious Halloween inspired cocktails.
Here are some ideas for you:
Morgue-A-Rita
Get it? Morgue? Sounds a bit eery right? And who doesn’t love a good margarita? You’ll need good tequila though. Luckily, we’ve got you covered.
To bring this concoction to life, you’ll need corn syrup and green food dye to make some lovely ‘goo’. Then take glasses, chill them in the freezer, and dip the rims in said goo.
Now, mix tequila, triple sec, and freshly squeezed lime juice, pour one teaspoon of the maraschino cherry syrup into each glass, then add the booze on top.
Get the full recipe here.
Mr. Hyde Potion
Someone’s bound to come dressed as Mr. Hyde, and this drink is a salute to them. Heat one cup of sugar with one cup of water, then add tarragon and simmer for 10 minutes. After, remove the tarragon then cool the mixture.
Then, take parfait amour liqueur, blackberry liqueur, and some freshly squeezed lime juice, and shake with ice until cold. Now it’s ready to pour. Finally, spear two blackberries each with sticks of lavender and arrange these on top of the glass. And, if you’re feeling fancy, add some dry ice on top for a steamy finish.
Get the full recipe here.
Poison Apple
Don’t worry, this one won’t kill you, just make you quite drunk if you have more than one. This is a sweet and sour mix, with a dash of champagne to add some fizz and sophistication. Place vanilla vodka, orange liqueur, sour apple liqueur, and lemon juice in a cocktail shaker and infuse a liberal amount of ice to the mix, shaking until nice and cold.
Then, take glasses, dip the rim in sugar, pour the cocktail, and top off with some champagne. Once again, to add a little flair, dry ice could be added.
Get the full recipe here.
Black Magic Halloween
For those with a little darkness in their soul, this is the perfect drink—a tasty blend of orange juice, triple sec, and black vodka.
Mix everything but the black vodka in a shaker with ice, and pour into a glass. Next, place a spoon over the glass—back side up—and slowly pour the black vodka over, so it layers nicely on top of the cocktail. Then, for a little spookiness, dip half an orange wedge into the blackened mix and then affix to the rim of the glass.
Get the full recipe here.
Bloody Brain Shooter
We like to save the best for last—and we think it happens to be these rather foul looking, but oh so tasty, shooters. Shake vodka and lime juice together, then strain into a shooter glass. Then, with a straw, mix some Bailey's Irish Cream into the shot.
To get this right the straw needs to be submerged with the Baileys inside it, then you need to put your finger on top and slowly pull the straw out. The Baileys will promptly curdle giving you the lovely little brain chunks. To finish, add a little Grenadine for blood.
Get the full recipe here.
And there you have it. Happy Halloween!
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