Kanpai! An Introduction to Japanese Whisky

Kanpai! An Introduction to Japanese Whisky

Monday, February 5, 2024

7:00PM EDT

(In Person)

About the Event:

Join JSB for a lively evening of Japanese whisky tasting and discovery!

We will be joined by Professor Merry "Corky" White, who will give guests a brief history and background on the unique characteristics of Japanese whisky. Then our three tasting experts, Nate, David, and Colin, will guide us as we sample five different kinds of Japanese whisky from popular labels such as Suntory and Nikka. 

The event will take place at the award winning cocktail bar in Somerville, backbar, thanks to the support of Sam Treadway, co-owner and manager. 

This event is strictly for those 21 years and up. All registrants are required to bring a US driver's license, state issued ID, or passport. Refunds will not be issued if registrants cannot supply the correct identification. 

Tickets are $50 for the general public, and $45 for JSB members. 

About the Speakers:

Merry “Corky” White is Professor of Anthropology at Boston University, with specialties in Japanese studies, food, and travel. A caterer prior to entering graduate school, she has written two cookbooks, one of which—first published in the mid-1970s—was recently reissued by Princeton University Press.

She is currently working on completing a study of Japanese food workers and conducting new research on the Japanese whisky industry, including distillery visits, interviews, and participant observation. Professor White was also recently featured in a WNPR podcast about miniaturization called “Audacious Little Things: Elevation by Reduction”.

Nate Shumway entered the fancy food world as a cashier at Formaggio Kitchen in 2007 while he was in college. In 2011 he joined Federal Wines downtown as delivery boy and protégé of whisky buyer and Hollywood actor Joe Howell. In 2015, inspired by stories of the legendary whisky bars of Golden Gai in Tokyo, he and his partner Tania co-founded five-seat whisky bar the Olde Mouldy inside of Backbar in Union Square. The Olde Mouldy was famous throughout the municipality for offering offensively small pours of preposterously rare spirits.

David Kessler likes to go hiking with a flask of good whisky in his pack, sailing with a bottle of good whisky stashed in the starboard lazarette, singing with a good dram balanced on the porch railing, and gardening with a good cocktail nestled into a nearby patch of thyme. He is a co-founder of the Single Malt & Song Society, the Black Tot Day Sail on the Liberty Clipper, and the voice behind DK’s Whisky Habit (https://www.facebook.com/DKsWhiskyHabit/). He offers occasional whisky tastings in Seattle, where he lives. He is Co-Producer of the Ig Nobel Prize Ceremony and a fan of good logistics.

David's Website

Colin Patrick Jordan currently works at Downeast Cider as the Quality Manager and oversees the beverages developed and produced in East Boston. He is a brewing and fermentation expert with over a decade of experience working within operations for craft beer and other related beverage production from San Francisco, New Orleans, and now around New England. Aside from beer, cider, wine, and spirits, Colin has an extensive background in fine dining; specializing in culinary stylings from New American, French, Japanese, and Southern Italian regional cuisine. 

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