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SPIRITSJust as food inclination varies throughout the world, so does the taste for libation, which makes popping a bottle of a local beverage an excellent way to discover aspects of regional culture. Drinking one of the ultimate ties that bind sparkling histories and long-standing passions. Thus, no trip to a destination would be complete without sampling the native thirst quencher of choice. One sip often provides the essence of local life, the harmony of sharing the experience with old and new friends, and a heck of a big kick.

Here we present a group of potions that embody a particular area’s landscape and lifeblood: Limoncello; sake; cachaça; Pisco; and whisky. Each one represents years of heritage, from agricultural and spiritual traditions to craftsmanship and pleasure principles.

Global “ TH E PROBL EM

W ITH TH E WOR L D IS

TH AT E V ERYON E IS

A FE W DR I N K S BEHI N D.”

SI NGL E M A LT W HISK Y ScotlandCheers: Slainte [pronounced slanj-uh]

Malted barley, a boiling open pot, peat, oak,

and air: the elements that whisky dreams are

made of and come true only when the single

malt is made in a single batch at a single

distillery in Scotland. The earliest record of

distillation is from the year 1495, and since

then, the country’s five main whisky-making

regions (the Highlands, the Lowlands, the Isle

of Islay, Campbeltown, and Speyside) have

perfected that distinctive, smoky Scotch taste.

The nose, palate, and finish of whiskys differ

greatly depending on terroir, ingredients,

distillery, and cask wood, which makes the

process of elimination for discovering which

one best suits your taste buds a big part of the

fun. For big, bold, and slightly sweet Scotch,

try a Balvenie Portwood 21. Prefer smooth and

subtle? A Glenfiddich 15 and its hints of vanilla

will hit the spot. For something peaty, a sip

of Laphroaig 15 will instantly transport you to

the rugged Isle of Islay. Don’t want to feel like

you’re drinking liquid oak? Go for a Glenlivet 18.

But no matter which whisky you choose, enjoy

each high-quality sip along your journey.

BY J EREMY L IS SEK

—H U M P H R E Y B O G A RT

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L I MONCEL LO Amalf i CoastCheers: Cin cin [pronounced chin-chin]In terms of lemons, Sfusato Amalfitanos have long been considered to be the best of the global bunch; even the ancient Romans revered them. Limoncello, the liqueur crafted from the citrus, is the nectar of the region. Around 60 proof, it’s crafted by steeping the zesty peels in pure alcohol, making for a fragrant bouquet and a flavor that’s a perfect balance of sweet and tart. The liqueur is an excellent digestive when imbibed after a filling meal. In many small towns, it’s customary to head to the piazza for a cold serving in an aperitif glass. Limoncello is also delicious when used as an ice-cream or shaved-ice topping, or as a chaser for an espresso. If you prefer a cocktail, try one with vodka and mint leaves. It helps bring all the flavor out, and top-shelf liquor isn’t required. Or, make a spritzer by blending Limoncello, Prosecco, and sparkling water; it’ll be like a kiss from the

southern Italian sun.

SA K E JapanCheers: Kanpai [pronounced kahn-pie]Rice farming has been a staple in Japan for almost 2,500 years, and when the grain was turned into an alcoholic beverage, it soon became a profound part of spiritual, seasonal, and even lovemaking rituals. There are five basic categories of sake (called nihonshu in Japan), and the general rule of thumb is that the serving temperature is determined by quality—cold for higher and hot for lower. Junmai is pure rice sake with a full-bodied, puckering flavor. Ginjo is fermented longer, giving it an intricately soft and aromatic flavor. Daiginjo’s takes even more time to make and is fragrant, soft, and slightly sweet. Honjozo-shu is lighter and more earthy than the first three, and it is the only type that has a small amount of alcohol added during the final fermentation. Finally, Futsuu-shu is the broad term applied to any sake that doesn’t fall into the preceding four categories. The best quaff, of course, is one from a fresh-pressed sake after a tour of one of the many

small breweries that dot Japan’s countryside.

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CACH AÇA BrazilCheers: Saúde [pronounced saw-oo-de] Young or old, rich or poor, Brazilians love to party. Cachaça (ka-sha-sa) is the high-proof fuel, with thousands of available brands in either clear or dark versions. Inextricably linked to Brazil’s societal evolution, the liquor’s history stems from the cultivation of sugarcane, which dates to the arrival of the Portuguese in the early-16th century. The naturally fermenting leftovers were happily discovered by field workers; this circumstance ultimately led to refinement and wood-barrel aging. Cachaça eventually became the most popular distilled alcohol in Brazil, revered for a smooth flavor that’s a cross between a light rum and a clean-tasting tequila. Yet, because only 1 percent is exported, it’s just beginning to gain a foothold outside the country. The ambassador is the Caipirinha (ky-pee-ree-nyah). A refreshing mixed drink made of cachaca, muddled fresh limes, and a bit of simple syrup, it’s recently been seducing cocktail lovers around the planet. But that’s just the tip of the rocks-glass iceberg; cachaça goes well with most fruit juices—almost any combo will have you dancing the samba in no time.

PISCO Peru and ChileCheers: Salud [pronounced sah- lood ] Like cachaça, Pisco is another refreshing byproduct of 16th-century South American colonialism. In this case, Spanish conquistadors transported grapevines to Peru (including to an area that’s now part of Chile), hoping to re-engineer the Brandy de Jerez found in their home country. They primarily failed, yet succeeded in inventing a new type of savory brandy that Rudyard Kipling later described as “...the noblest and most beautiful product of our era…” Pisco is still so beloved that Peruvians and Chileans consistently clash over who should lay claim over its origin, as well as who makes it best. Regardless, the liquor’s finest expression is a Pisco Sour, a lip-smacking, meringue-like cocktail. The drink comprises Pisco, fresh lime juice, some simple syrup, a dash of bitters, and fresh egg whites. After blending, the cocktail has a frothy top. Irresistible to many, there’s even a legend that Ernest Hemingway broke the Hotel Bolivar’s record for downing the most Pisco Sours in one sitting. Don’t try to beat Big Papa,

but definitely treat yourself to one.