As you get ready for those pink-bud selfies in the park, tap into another taste of Japan with some awesome Japanese whiskey. I’m a huge fan of the more delicate texture of these, and recently had the slightly heftier Takamine 8 Year Old Whiskey ($99).  It’s full of really delicious burnt orange peel and just a touch of vanilla. 

Koji, the national mold of Japan, is used to make sake, mirin and soy sauce. Dr. Takamine was the first to apply koji fermentation techniques to whiskey-making. He also gave over 3,000 cherry trees to Washington, DC and New York so think of him as you stroll under the branches this month. 

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