DECEMBER
2012
•
HEMISPHERESMAGAZINE.COM
you share with friends,” says bar
manager Randy Layman. Buy one for
the table and it’s as if you’re at the
house party of a cocktail aficionado
with a degree in engineering.
Adding effervescence on-site
also makes for more bracing, more
fragrant cocktails that are less diluted
than those mixed with soda. “It helps
add freshness,” says Kevin Diedrich,
bartender at Jasper’s Corner Tap &
Kitchen in San Francisco, who created
a carbonated and bottled blend of
house-distilled bourbon, Applejack
brandy, Spanish liqueur and a touch
of maple syrup. “And really, who
doesn’t like bubbles?”
—
L.K.
THE FLAUNTING OF HILL HOUSE
Japan’s
first whiskey distillery, Yamazaki, nestled in the
forested hills above the Kansai plain
How is a newcomer like Yamazaki
competing with whiskey makers
in areas that boast centuries of
distilling history? The secret is its
geographical location, which—
like those famed hills in Kentucky,
Ireland and Scotland—provides
fresh water (three rivers converge
here) and a moist climate with all
four seasons, the ideal setup for aging
spirits. Plus, Japan’s mountainous
terrain means the Yamazaki malt
master can store barrels at different
elevations, allowing more control
over the expansion in thewood—and
more flavor.
—
LAURA KINIRY
I
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