The New Japanese Whisky Rules
Will recent regulations, including a mandate that Japanese whisky must be made entirely in Japan, upend the category?
- story: Jake Emen
- photo: Lizzie Munro
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A Japanese Whisky Legend Looks Beyond Borders
With his latest “world whisky,” Chichibu’s master distiller, Ichiro Akuto takes a thoroughly modern approach to blending.
- story: Punch Staff
- photos: Marie Takahashi
What We’re Into Right Now
A Thai-style Michelada, a standout Martini, the perfect party wine and more.
- story: Punch Staff
- photo: Shannon Sturgis
The Modern Bartender’s Top Shelf
We asked dozens of bartenders to reveal their go-to high-end spirits for mixing. Here’s what they had to say.
- story: Drew Lazor
- photo: PUNCH
Maguchi Dreams of Highballs
The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.
- story: Dylan James Ho
- photos: Dylan + Jeni
The Highball Machine Has Been Hacked
The Suntory highball machine has become an accidental source of experimentation.
- story: Kara Newman
- photo: Gabi Porter
The Soundtrack to Tokyo’s Hidden Record Bars
From acid jazz and Mojitos to bebop and sake, a look at four of Tokyo’s most unique record bars, and the playlists that define them.
- story: Kelly Thomas
- photos: Ko Sasaki
Behind the Backbar at New York’s Bar Moga
In this round of "Anatomy of a Backbar," Frank Cisneros explains his approach to building one of the top Japanese whisky collections in the Western world.
- story: Kara Newman
- photo: Kuo-Heng Huang
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The Grey Wolf
In this variation on an Old-Fashioned, Julia Momose uses plum vinegar for savory-sweet acidity and Benedictine for complex sweetness
- story: Frances Yackel
- photo: Eric Medsker
The New Japanese Whisky Highball
The ever-popular highball has inspired a variety of modern renditions.
- story: Punch Staff
- photos: Lizzie Munro
