Kumquat-infused Shochu at Zen Box

We were honored to be treated to a very special Kumquat-infused Shochu drink at Zen Box recently.

What made this drink so special?  Per Lina,  the batch we sampled was John's personal collection from 2009.   A kumquat that's been marinating in alcohol for 3 years packs a punch - it's like an edible shot.

The process is a labor of love.  One by one, the kumquats are carefully prepared by cleaning with purified water, and then air-dried.  Next, they're poked with small holes for slow infusion with pure rock sugar in Rice Shochu (Japanese distilled alcohol made from rice). 

Their next batch was infused in May, and should be ready for your enjoyment sometime in July or August.