58% of those who drink alcohol worldwide are opting for non- and low-alcoholic cocktails, according to the Bacardi Cocktail Trends Report for 2022. With incredible producers developing new "No and Low" products that have mind-blowing complexity and finish, the industry is clearly innovating to meet the demand.

Jokichi Takamine is likely the most influential Japanese distiller you’ve never heard of. Decades before Masataka Taketsuru (AKA the father of Japanese whiskey) traveled to Scotland to learn the secrets of Scotch whisky, chemist Jokichi Takamine was living in the U.S. and experimenting with using koji mold to saccharify barley.

Winebow represents the best quality agave spirits available—all with authenticity, quality, and transparency. We are proud to state that the entirety of our agave selections are both non-diffusor produced and have absolutely no additives.

Is there a difference? Well, yes and no (mostly no). The Scots, who invented the spirit known as Scotch whisky, chose no E. The Irish, who also claim to have invented whiskey, use an E. The word whisky/whiskey comes from the Gaelic “uisce beatha” which translates to “water of life.”