January 13, 2018 | 10:30 AM - 11:45 AM | $45.00
St. Anthony Hotel, Cascade
Bryan Masamitsu Parsons
Shochu, Japan’s national distilled beverage, is still underappreciated in the West, despite its depth and diversity that lends itself well for use in a western bar program. Whether sipped neat, on ice, cut with water or incorporated in a cocktail, Shochu provides interesting flavor profiles and characteristics that are unlike any other spirit and can help western mixologists evolve their cocktails and bar programs.