Shochu that goes with allspice dram
Wine, liqueur and spirits
St. Elizabeth, in 375ml. A bar spoon is the whole dose: concentrated enough to flavour a low-proof drink without diluting it or raising it.
Best bottles for allspice dram
The strongest matches in the catalogue, across every style. Everything below is the same ranking opened out by what the shochu is made from.
It joins the pepper already in the glass instead of introducing a new one
Rice shochu stirred with vermouth is a martini at half the proof.
barley, vanilla, chocolate, nutty
rice, vanilla, caramel, chocolate
Pot still rum underneath, which is where the molasses note comes from in the first place
Clove and cinnamon give an earthy bottle the warmth hot water usually provides, in a cold glass
rice, aged, cask, smooth
rice, ginjo-like, floral, aged
sweet potato, roasted sweet potato, umami, silky
kokuto, vanilla, spice, cask
ginger, dry, barley, warming
buckwheat, savory, nutty, earthy
Grouped by what the shochu is made from, because that is the level the reasoning works at: what this does to an imo shochu is a fact about imo shochu rather than about one bottle. Within each style, the strongest matches and anything poured at our bar come first. The ranking is the same engine that recommends a mixer from a bottle, run the other way round.
Kome shochu
Rice shochu stirred with vermouth is a martini at half the proof.
37 more, all of them in Kome shochu
Mugi shochu
4 more, all of them in Mugi shochu
Imo shochu
7 more, all of them in Imo shochu
Kokuto shochu
Awamori
1 more, all of them in Awamori
Shiso, sesame, tea and other single-botanical shochu
1 more, all of them in Shiso, sesame, tea and other single-botanical shochu