“You could be making Japanese whisky out of marinara sauce and it would sell”: How a sleepy spirit became a status symbol.
Suntory and other Japanese distillers never expected to become so popular with global trend-setters, so there isn’t enough stock to meet demandBartenders at New York’s Copper & Oak have identified a new breed of problem drinker: the ones who order $100 shots of Japanese whisky just to crow about it on social media.
Flavien Desoblin, owner of the Lower East Side bar, says he is haunted by customers swilling rare Japanese whiskies “like cowboys, sometimes asking for ice,” and often cuts them off to preserve the scarce supplies for genuine whisky lovers.
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