Take your pick of one of th­ese three hot spots to try the new trend that is Ja­panese whisky.

As Ja­panese whisky takes the spir­its world by storm, seek out th­ese cool cock­tail spots to sam­ple the good stuff.

Philadelphia Style - - CONTENTS - By Brian Freed­man

Af­ter spend­ing a spec­tac­u­lar week in three Ja­panese cities—tokyo, Sap­poro and Sendai—this past spring with Nikka Whisky Dis­till­ing Co., one of the world’s top pro­duc­ers of the lav­ish liqueur, I am more con­vinced than ever that the mo­ment has fi­nally ar­rived for Ja­panese whisky to get the credit it so richly de­serves in Phil­a­del­phia, and clearly, I’m not alone.

Top restau­rants and bars across the re­gion have be­gun stock­ing their bev­er­age pro­grams with ex­cel­lent bot­tlings from pro­duc­ers around Japan, and with good rea­son. “The Ja­panese have been mak­ing se­ri­ous noise in the world of whisky over the course of the last decade,” says Bran­don A. Rat­cliffe, as­sis­tant gen­eral man­ager of Davio’s King of Prus­sia (200 Main St., 610.337.4810, davios.com/kop). “It’s not Scotch and it’s not bour­bon... it drinks very beau­ti­fully in its own right, and with such a fore­see­able short­age on the world stage due to ev­ery­one catch­ing on [to the trend], it makes com­plete sense to round out our whisky se­lec­tion with some of the finest Ja­panese [whiskies] avail­able.”

From Nikka’s ex­cel­lent Yoichi sin­gle malt and their epic Taket­suru 17-year-old to stand­outs from Sun­tory like Ya­mazaki 12-year-old and more, Davio’s is con­fi­dent in the fu­ture of Ja­panese whisky. So, too, is Rit­ten­house’s Fri­day Satur­day Sun­day (261 S. 21st St., 215.546.4232, fri­daysat­ur­day­sun­day.com), which fea­tures by-the-glass Sun­tory Toki—“which is blended from the three dis­til­leries owned by Sun­tory to make a light, mild, grassy whisky,” ex­plains bar­tender Paul Mac­don­ald— as well as in their Well-tem­pered cock­tail, along­side gin, ver­mouth, Sun­tory Toki, el­der­flower and besk. And Hop Sing Laun­dro­mat (1029 Race St., hops­inglaun­dro­mat.com) of­fers a wide range of ex­cel­lent ones, as ex­pected: Look for tran­scen­dent cock­tails from this Chi­na­town hide­away that in­clude Ya­mazaki 18-year-old, Hakushu 12-year-old and Sun­tory Toki. In ad­di­tion, Ya­mazaki 12-year-old is avail­able for the amaz­ing price of $10.10 dur­ing happy hour. You can ex­pect to see more and more great Ja­panese whisky be­ing poured through­out the city and be­yond. Its time has come.

“The Ja­panese have been mak­ing se­ri­ous noise in the world of whisky over the course of the last decade.” – BRAN­DON A. RAT­CLIFFE

Davio’s is shak­ing up a va­ri­ety of li­ba­tions fea­tur­ing Ja­panese whisky.

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