One of the many challenges of introducing Americans to shochu is in getting them to understand what it is and how to enjoy it. Kitaya Shuzo, in cooperation with Club Macanudo, Cohiba Cigars, and the Robb Report, attempted to help with an event on Manhattan’s Upper East Side on Monday, August 27th.
Club Macanudo is a high end cigar bar (one of a handful in the now smoke free NYC) with soaring ceilings, gilded accents, and lovely personal cigar safes lining the walls for frequent customers (a cigar bar’s version of bottle keep?). The bar area is opulent, luxurious, and a near perfect setting for enjoying a cigar. Live jazz accents the mood.
The Robb Report, curator of goods and services for the wealthy, sponsored an event at Macanudo. Kitaya Shuzo paired with Duvel beer and Michter’s whiskey to provide the drinking experience for the guests who ranged from restaurant staff to food and wine journalists to the upper crust. All were there to enjoy fine Cohiba “2 hour” cigars, exquisitely prepared finger foods, and the alcohol.
Kitaya was a huge hit, pouring approximately 3 times more drinks than either Duvel or Michters. Guests were fascinated with the concept of pairing a cigar with sake – and were further intrigued by the light, delicate distilled spirit from Japan. Kitaya presented Gyokuro (green tea), Jinkoo (sweet potato), and Gokoo (oak aged barley) shochus. Women seemed drawn to the green tea while men seemed evenly split between the other two. Some liked the light whiskey notes of Gokoo while others liked the complex sweetness of Jinkoo.
Regardless, these guests all enjoyed something most of them had never tried before. Perhaps next time they’re in a Japanese restaurant they’ll remember the delicious spirit and try something new. I must admit I did not light my cigar, but in retrospect I wish I had. Now I’m curious about how it pairs with shochu.
Kampai!