When most Americans think of Asian booze, they probably think of one of two things: 1) sake, and 2) Bill Murray. And while the former is certainly dominant in our liquor shops and restaurants (and the latter dominant in our hearts and minds), there’s a whole continent out there full of spirits that aren’t just fermented rice. Some are distilled fermented rice. And that’s only the beginning.
To see which eight extraordinary Asian boozes you should taste next, we spoke to Hamish Smith, deputy editor of Drinks International, and Nima Ansari, spirits buyer at NYC's Astor Wines, for their picks.