Nicholas Coldicott

For Nicholas Coldicott's latest contributions to The Japan Times, see below:

Drink infusions: from fungi to bile

| Jun 25, 2010

Drink infusions: from fungi to bile

Fourteen years ago in a parking lot in the aptly named city of Lebanon, Tennessee, a gentleman who called himself Jellybean and claimed to have killed 26 people allowed me a swig of his homemade whiskey. His drink had a nose, palate and finish ...

Great coffee: it's all in the brewing

| Mar 26, 2010

Great coffee: it's all in the brewing

Espresso “has the potential to deliver more of the incredible taste and aroma of roasted coffee than any other method (of brewing),” wrote Jeffrey Steingarten, food critic for U.S. Vogue magazine. Science says the torrent of pressurized water captures more of the aromatic oils ...

A receptacle for the respectable

| Feb 26, 2010

A receptacle for the respectable

I ordered a shot of George T. Stagg’s fiery Hazmat III in Shot Bar Bourbon, a tiny subterranean bourbon paradise in Ginza, and the bartender served it in a wine glass. I asked why. “For the flavor,” he said, and to demonstrate, he tipped ...

Chocolate bars for whisky lovers

| Jan 29, 2010

Chocolate bars for whisky lovers

A tawny port pairs wonderfully with Stilton. Grand Marnier tastes great on vanilla ice cream. Chianti seems to suit a Margherita pizza. And whisky? Well, that goes with haggis. But haggis is a sheep’s stomach stuffed with a mash of its offal, and tastes ...

Japan's favorite hangover cures

| Dec 25, 2009

Japan's favorite hangover cures

Tis the season to be jolly. And when you’ve finished being jolly, tis the season to wake up with veisalgia, more popularly known as a hangover. The punishment begins when alcohol reaches your brain and tells your pituitary glands to stop producing a hormone ...

Society's whiskies hit the high notes

| Nov 27, 2009

Society's whiskies hit the high notes

I’ve found a new whisky to love. It’s a 26-year-old single malt from Hokkaido’s Yoichi distillery. It’s got oak and a gentle, sweet smokiness, a touch of leather, cherries, toasted almonds and I’m just making this up now, because after “oaky” and “a bit ...

This obscure liqueur may save your soul

| Oct 23, 2009

This obscure liqueur may save your soul

This isn’t a story about Chartreuse, but let’s begin there. In Voiron, near Grenoble in southeast France, Carthusian monks distill a liqueur from 130 medicinal herbs, roots and leaves. The recipe is a tightly guarded secret, known only to three holy brothers. It was ...

Tokyo bars toast the sugar cane

| Sep 25, 2009

Tokyo bars toast the sugar cane

Thank God for the Crusades, so to speak. On their 11th-century romp through the Holy Land, the Christians came upon a fabulous new foodstuff: sugar. A few centuries, some genocide and a slave trade later, Europe had commandeered most of the Caribbean, turned cotton ...