with a tart citrus peak and a clean

using Voskehat grapes sourced from the Ararat region — one of the country's most important viticultural areas and the historical heartland of Armenian brandy production

Cocktail bartenders building a back bar with authentic absinthe for Sazeracs and classic rinses

A Bee's Knees variation substituting this quince brandy for gin pairs the fruit's natural sweetness with honey and lemon beautifully

Beef brisket works well with its plummy fruit and soft tannins

Akashi-Tai Junmai Ginjo Sparkling Sake 300ML limit-6 with a tart citrus peakAkashi Tai Junmai Ginjo Sparkling Sake 300ML is a bottle fermented sparkling sake from Hyogo Prefecture, Japan, bottled at 7% ABV in a 300ml format. What distinguishes this expression is its secondary fermentation using koji the same fungus central to sake production rather than the wine yeasts typically employed in sparkling beverages, giving it a character rooted entirely in traditional Japanese brewing. Quick Facts: ABV: 7% Origin: Akashi City,