In Japan, unique ingredients define many of the country’s best beers. And thanks to America’s unquenchable thirst, more and more of these beers are being exported to the United States. I’ve traveled from northern Iwate all the way down to Ishikawa in search of beers made with special ingredients native to the Pacific island nation, and rounded up the best of those that can also be found in the United States. Seek out the following five delicious, intriguing brews to enjoy a taste of Nippon from the other side of the world.
I’ve taken Maynard James Keenan to New York’s downtown restaurant Manhatta, where two Master Sommeliers have built a musical meal around his wines. To help us all get a better understanding of Keenan’s work, Chef Jason Pfeifer and John Ragan—Wine Director for Danny Meyer’s Union Square Hospitality Group in New York City—have paired unique dishes with five of Caduceus Cellars’ cuvees. Meanwhile, Andy Myers—Wine Director for José Andrés’ ThinkFoodGroup in Washington DC, and a well-versed metalhead and musician himself—has curated a soundtrack for each course. Best of all, Keenan will have the chance to play critic for once in his over-scrutinized life, giving feedback on every pairing.
Metallica’s new whiskey is crafted by spirits legend Dave Pickerell (former master distiller for both Makers Mark and Whistle Pig who, sadly, only very recently passed away), and blasted with “black noise” via Metallica’s music while aging in black brandy barrels. The obvious musical accompaniment to drinking such a dram is, of course, a Metallica album – but which one?
Storied spirits journalist Ethan Fixell and tipsy Metallica fanboy Chris Krovatin sat down together and created a comprehensive pairing of Blackened drinks and Metallica albums.