Rise in demand is causing a shortage of Japanese Whisky

Popularity Crisis Causing Japanese Whisky Shortage

Japanese Whisky Going Dry

The increasing popularity of Japanese whisky is leading to empty shelves in duty-free & liquor stores in Japan. A speculated shortage of Premium Japanese whisky is imminent.

Popularity Crisis Causing Japanese Whisky Shortage

Image from Vinepair // Japanese duty-free and liquor stores experiencing a restocking crisis of premium Japanese Whiskies.

Sometimes immense popularity in the whisky world can be a bad thing. Japanese whisky producers, like Nikka and Suntory, are scrambling to meet the fever pitch rise in domestic and worldwide demand for premium Japanese whiskies.

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Enjoy the classics! Try this easy classic lime margarita recipe.

Hold That Margarita! We Might Be Facing a Global Tequila Shortage

Tequila prices rise due to Agave shortage

Put down that Margarita! This might be a bitter cocktail to swallow.

Say It Ain't So! Global Tequila Shortage On Horizon

The next time you go out for margaritas, be prepared to dole out a lot more for your favorite Mexican Spirit. The Cause? The global rise in demand for pure Tequila is causing a shortage of the agave plant.

Continue reading Hold That Margarita! We Might Be Facing a Global Tequila Shortage

The Future of Gin is Safe: Seed Bank to Conserve Juniper

Plant conservationists add juniper to the Millennium Seed Bank

The future of Gin is safe thanks to conservation work being done by the UK National Tree Seed Project.

The Future of Gin is safe thanks to Juniper conservation

In a world faced with climate changes and disease, the survival of some of our favorite plants used in alcohol production are at risk. But thanks to the work of the plant conservationists at the UK National Tree Seed Project, we won’t have to worry about the future of Gin.

The UK National Tree Seed Project announced that it has collected and preserved the seeds of juniper plants from across the UK. These seeds will be stored at the Millennium Seed Bank, the world’s largest global plant life preservation complex, located in Wakehurst, Sussex.

The Millennium Seed Bank aims to protect plants to prevent their extinction when their native habitats are at risk. In the case of juniper, a deadly fungus, called phytophthora austrocedri, has been damaging the juniper plants in various parts of Scotland.

Juniper is one of the main ingredients of gin, which has been growing in popularity over the last decade. While gins like New Wave gins put less emphasis on juniper and more on other botanical flavors, the spirit must contain juniper in order to be considered a gin.

Although juniper is not currently under threat of extinction, Project Officer, Simon Kallow, called the project’s measure to preserve juniper seeds as “a type of insurance policy”, which would also enable people to conduct research and conservation work related to juniper.

If kept under the proper conditions, seeds can be kept alive for hundreds of years. Since it began in 2013, the project has preserved 5.8 million seeds from 6,500 trees in the UK. The group plans to continue collecting and preserving the seeds until 2018.

So gin lovers, raise a glass knowing your favorite spirit can be enjoyed for years to come thanks to the UK National Tree Seed Project.

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Kellie, head blogger at Brio Smart Life
 

About the Author

Kellie – Head of Content Creation

Creative Director | Web Designer | Blogger | Sake Enthusiast | Resident Ginger

Death to the Straw: How Bars Are Going Green

Some bars are ditching straws

Your local watering whole might be more socially and environmentally conscious than you think. Many bars have been taking steps to be more environmentally friendly.

Death to the Straw: How Bars Are Going Green

Have you noticed that the straws at your local watering hole have gone missing? A couple of bars and restaurants here in the Port City area have been joining the movement to forego the straw in an effort to go green.

But this goes far beyond just having to ask for a straw. Sustainability and eco-conscious practices have become a quasi-mission statement for many bars across the country.

The idea of Going Green has been taking off more and more in bars since 2010 when the Green Restaurant Association saw a 20% increase in bars acquiring membership.

Bars have been taking many different steps to be more environmentally friendly, from rethinking their design to implementing sustainable water practices, and even increasing recycling efforts. Some bars are even going as far as limiting their stock of bottled and canned beers in favor of having beers on tap, decreasing their environmental footprint.

Not only do customers like to see bars/restaurants being environmentally conscious, many eco-friendly bars have seen a payoff in going green. The savings on in-house expenses, like water and electricity bills, maybe a draw to bar owners and managers to change their habits in and of itself. While these benefits vary, the trend of creating eco-friendly establishments and practices continues.

Want to make eco-friendly changes to your establishment or home bar? Check out this guide of things you can do to reduce your bar’s impact on the environment.

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About the Author

Kellie – Head of Content Creation

Creative Director | Web Designer | Blogger | Sake Enthusiast | Resident Ginger