Tag: beverage

Spirited Secrets of Japan

Distinctly different from sake, and don’t you dare call it soju, shochu flies under the radar in most western liquor stores, yet is Japan’s top-selling spirit. Celebrated as the country’s national spirit, the fact that it’s nearly unknown to outsiders makes it feel like a poorly kept secret, whispered between izakaya stools while being passed around openly by patrons. Hidden in plain sight, shochu is primed for greater appreciation worldwide. Complex, storied, and incredibly versatile, I’m willing to wager that it’s the bottle missing on your bar cart right now.

Distilling the Highlights of Shochu

Shochu is a distilled spirit, bottled at no more than 45% ABV, and typically ranges quite a bit less. However, 24% ABV or lower isn’t even a thing in Japan. If you’ve seen something labeled “shochu” in California at wine-cooler strength, odds are it’s either a legal workaround or just plain mislabeling. To make things more confusing, some of it has been labeled as Korean soju to comply with the law.

Critical to the identity of shochu, it must be single-distilled. Because there’s only one pass through a pot still, every element leaves a strong impression.

Shochu can be made from just three ingredients. Some go solo while others create a blend from the full trio:

  • Sweet potato (imo) – earthy, funky, rich.
  • Barley (mugi) – nutty, clean, almost toasty.
  • Rice (kome) – soft, smooth, slightly floral.

Sweet potato and barley together account for 95% of shochu sales in Japan, which says a lot about the national palate. It’s grounded, earthy, umami, and robust.

Koji Craft

No matter the foundation of the ferment, shochu owes its depth to koji, the mold-based starter that’s the catalyst for transforming sugars into alcohol. Shochu producers employ a whole spectrum, and the differences dramatically affect flavor and aroma, creating unique regional styles.

  • White Koji Starter: This is the most common type used in shochu today. What’s wild is that it was actually discovered by accident as mutation from black koji. White koji is prized for its bright, balanced acidity and the ability to work well in both spirits and fermented foods that favor a cleaner, paler appearance, like white miso or amazake. It brings a gentle sweetness to shochu and is a go-to for distillers aiming for a crisp, clean finish.
  • Yellow Koji Starter: When koji mold sporulates, it forms yellowish-green spores—these are yellow koji starters. Traditionally used in foods like miso, amazake, and shio koji, yellow koji brings light, fruity, floral notes and low acidity. While it’s a staple in sake brewing, it’s less common in shochu. It forges delicate and nuanced flavors, but is not built for high temperatures or extended aging.
  • Black Koji Starter: Indigenous to Okinawa, black koji is the backbone of awamori, the bold, funkier counterpoint to shochu. Black koji thrives in hot, humid regions thanks to its high acidity, which naturally inhibits bacteria growth and spoilage. Flavor-wise, it’s earthy, spicy, and rich, full of character and perfect for deep, complex spirits with a bit of edge.

Cheers, To Your Health!

Besides being easy on the palate, shochu is refreshingly kind to your body, relative to other spirits. That’s because it’s…

  1. Lower in calories
  2. Additive-free by law (no artificial flavorings, colors, or added sugars)
  3. Historically recommended to combat gout, thanks to its very low purine content (¡Not medical advice!)

Mix It Up

While shochu is often enjoyed straight, on the rocks, or with hot water in Japan, it plays beautifully in cocktails. Clean, nuanced, and never overpowering, it blends seamlessly into many classics. For example, in a Sour, shochu’s crisp character complements the tang of citrus without overwhelming it, offering a sophisticated balance that’s both smooth and refreshing. In a Julep, barley shochu’s nutty, toasty notes blend beautifully with fresh mint and crushed ice, giving a lighter, more layered version of the traditional mint julep. You may not think it could stand up to the strong flavors of an Old Fashioned, yet aged barley shochu is often compared to whiskey for its dark, warm, subtly smoky notes.

With shochu, the goal is not to overpower but to enhance the flavors, creating cocktails that feel refined yet approachable—perfect for those looking for something familiar but with a new, subtly complex spin.

Start Sipping Today

It’s honestly baffling that shochu doesn’t enjoy even a fraction of the same popularity overseas. In 2022, Japan produced more shochu than Mexico produced tequila, and yet, many in the US have still never heard of it. In some ways, maybe that’s the beauty of it. Shochu doesn’t need to be flashy to be great. It just needs the right moment to find you, whether it’s a quiet night at home, a dinner with friends, or a curious detour through your local Japanese market.

Hannah (BitterSweet)8 Comments

Desert Door

J.R.R Tolkein once said that of all the phrases in the English language, of all the endless combinations of words in all of history, that “cellar door” is the most beautiful. I would argue that this is only because the phrase Desert Door hadn’t yet been introduced to linguistic discourse.

Tucked away in a sleepy corner of the Texas Hill Country, Desert Door feels more like a southwestern resort than a distillery. Adorned with carefully curated cacti, earthen textures, and playful string lights, the dog-friendly patio implores visitors to come on in and stay a while. The spirited hum of live music drifts in and out of animated conversations between friends, all while beverages slowly dwindle.

So… What Is Sotol?

Comparisons to tequila are unavoidable; both come from Mexico, both are distilled spirits, both are made from resilient desert plants. Sotol, however, is made from the Dasylirion, also known as the desert spoon. Native to West Texas and northern Mexico, it’s a scrappy little plant that survives on limestone, sun, and stubbornness. Another near neighbor is mezcal, which is a similar agave-based spirit that has a much smokier, more savory character than sotol. Aging, infusing, and generally tweaking the distilling process can create many overlapping qualities that makes their differences increasingly difficult to distinguish.

How It’s Made

Harvested wild by hand, the hearts of the desert spoon are steamed, fermented, and then triple distilled into a crystal-clear spirit. Desert Door crafts three distinct expressions of their sotol, each telling a different story of the land.

  • The Original is smooth and bright, with hints of citrus, green herbs, and a clean finish; this is the one most would compare to traditional tequila.
  • The Oak-Aged spends at least one year resting in American white oak barrels, soaking in notes of toffee, dried fruit, and warm baking spices, not unlike whiskey.
  • Most unique and my personal favorite is the Conservation Series infused with botanicals like mesquite, honeysuckle, and sage that evoke the impression of gin, but without the polarizing taste of juniper.

The folks at Desert Door are passionate about doing things right: sustainable ingredients, zero-waste operations, and a fierce loyalty to their Texan terroir. Even if you’re not usually a spirits person, sotol feels surprisingly accessible. It’s the kind of versatile liquor that plays well with others, be it citrus, herbs, fresh fruits, or just a single ice cube, melting slowly like a summer sunset.

A Taste of Texas in a Glass

Naturally, I couldn’t leave without trying a cocktail (or two). While the tasting flight gave me a deep appreciation for the spirit on its own, I found that sotol truly sings in cocktails, where its earthy elegance can mingle and unfold alongside bright, bold flavors. The on-site bar offered a handful of inventive, locally-rooted options, but one drink in particular bloomed on the palate like a cactus flower after rare desert rain: a Prickly Pear Margarita. Vibrant, jewel-toned, and ever so slightly wild, it balanced sotol’s herbal backbone with a sweet-tart burst of prickly pear and just enough lime to make the whole thing sparkle. It’s grounding and uplifting all at once, much like the distillery itself.

Continue reading “Desert Door” →

Hannah (BitterSweet)6 Comments

We’re All Mad About Tea Here

Coming from a long line of tea-lovers, it’s no surprise that I was enamored with matcha and rooibos long before finding an affinity for coffee, too. Once I got a Nespresso machine to make instant espresso shots at home, the balance shifted significantly. It’s hard to compete with that level of convenience, consistency, and ease. Still, nothing can replace the craftsmanship of delicate Jasmine or bold earl grey. Thankfully, you don’t have to. Mad Tea is the brilliant solution that makes no compromises.

Sealed in fully compostable Nespresso Original Line capsules, Mad Tea is the first of its kind in many ways. No measuring, no steeping, no plastic trash; it really is the complete package. What grabbed my attention first, however, was the ability to make a fully vegan Thai tea latte in under 30 seconds. In fact, that’s true of all the flavors. The entire array is vegan, gluten-free, tree nut- and peanut-free, kosher, and even packed in separate facilities from all dairy ingredients! What more could you ask for in an afternoon (or evening) pick-me-up?

On that note, a big benefit to branching out from the usual Nespresso pods is that there are more low- and no-caffeine options to suit all times of day. Especially as I get older, I can’t expect to keep drinking rocket fuel and then sleep soundly later. Switching to tea pods not only satisfies my craving for a warm, comforting beverage but also allows me to enjoy my drinks without the jittery aftermath that often accompanies high-octane energy drinks, natural or otherwise.

Most importantly, it’s genuinely some of the best tea I’ve had outside of a cafe. There are currently eight flavors, spanning the globe for tea varietals:

  • Brown Sugar Milk Tea – Smooth and rounded, creamy and sweet. Ideal for making boba tea.
  • Chai Tea – Like pumpkin spice but better, folding cardamom, cinnamon, ginger, and cloves into every harmonious sip.
  • Matcha Tea – Rich, bold, and subtly grassy. Genuine matcha with body and froth, not some pale, generic “green tea” blend.
  • Chamomile Lavender Tea – Gentle, soothing, and clean, with a slightly herbaceous quality. Very relaxing and easy to drink.

  • Jasmine Milk Tea – Both calming and invigorating, highly aromatic with the scent of fresh blossoms and cut grass. Delicate yet luscious at any temperature.
  • Peach Oolong Tea – Remarkable juicy, fresh peach flavor. Perfectly sweetened, nothing else needed, brilliant both hot and cold.
  • Thai Tea – Vibrant orange from strong black tea, blended with star anise, cardamom, and a hint of vanilla. It begs for a splash of condensed coconut milk to complete the classic presentation.
  • Earl Grey Tea – Bright and zesty, with the essence of orange on a base of robust black tea.

For the indecisive, you can get a variety pack to try one of each, ensuring that every craving is covered.

Go on, get mad; to taste Mad Tea is to love it. Thankfully, you can use the code BITTERSWEET to save 10% through Madtea.com and keep it flowing.

This post was made possible as a collaboration with Mad Tea. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)3 Comments

Egg Creams Are No Yolk

What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback.

Fizzy Fun

Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cream without experiencing it for yourself. Carbonated milk would be a tough sell, even for the most adventurous gastronomes, and yet that’s basically the result. Frothy and creamy, sweet but not cloying, it seems to fall perfectly in step with the seltzer trend still sweeping the nation. In fact, you could happily swap in hard seltzer for a more adult drink.

What’s In A Name?

Given the clear omission of the two headlining ingredients, it’s a bit of a mystery as to how the egg cream ever got such a name. Leading theories include…

  • The Yiddish Twist: Some believe the name comes from a Yiddish wordplay. “Echt” means “genuine” or “real,” while “keem” translates to “cream.” So, “egg cream” could be a playful way of saying “real cream,” even though the drink never actually contained cream.
  • Lost in Translation: Another theory suggests the name stems from a miscommunication. The drink might have been inspired by a Parisian beverage called “chocolat et crème,” and in a Brooklyn accent, “et crème” could have been mispronounced as “egg cream.”
  • The Frothy Connection: Others suggest the name might simply be due to the drink’s appearance. The frothy head created by the seltzer water resembles the texture of beaten egg whites, hence the “egg” in the name.

Essential Ingredients

What we do know for sure is that the actual ingredients are simple and accessible. Naturally, any non-dairy milk is welcome here, based on your personal preference. Oat milk is booming for its velvety texture, making it a top recommendation for this application too.

  1. Chocolate Syrup: Rich and decadent, it provides the base flavor.
  2. Milk: Adds body and a creamy texture.
  3. Seltzer Water: Creates the signature frothy head and delightful fizz.

Note: Chocolate isn’t the only option, though it is the most popular. Any sort of syrup, from peppermint to strawberry, can be added or substituted at will. The only limit is your imagination.

DO Try This At Home

Such a simple concept doesn’t need a formal recipe. There’s no need to measure, but if you want someone to hold your hand through it, here’s what I do. Mix 2 – 3 tablespoons chocolate syrup and 1/4 cup non-dairy milk vigorously in the bottom of a glass, then top it off with seltzer water.

The preparation is as much a part of the experience as the drink itself. Traditionally, soda jerks would expertly pour the ingredients into a tall glass, creating a cascading effect. Then, with a flourish, they’d stir it vigorously with a long spoon, creating a frothy crown of bubbles.

A Bid To Bring Back The Egg Cream

The egg cream endures, hanging on by a thread, poised for renewed mainstream success. It’s a symbol of a bygone era, a time when community gatherings and social interaction centered around shared experiences. In every sip, you can taste the enduring joy of a good, frothy beverage. It’s not just a drink, it’s a piece of our shared history, waiting to bubble up once again.

Hannah (BitterSweet)5 Comments