St. George California Shochu (40%)

St. George California Shochu is made from the sake lees left after fermentation by a local sake producer, using Calrose rice, koji and yeast. The lees are distilled with non-GMO neutral spirit on a custom-made copper pot still, and it is bottled at 40% vol. The nose brings cashew, pistachio, mushroom and dried cocoa. Rich umami leads to tropical top notes over bittersweet chocolate, and the finish is earthy vanilla. It suits a highball or sour cocktails, and can stand in for vodka, gin or light rum.