A really compelling idea, but the execution just isn't there: an American whiskey designed specifically to be paired with Asian foods. What that means in practice is a blend of whiskeys--corn-heavy--with the addition of some teas. And if you order it at Johnny Noodle King (the restaurant in Detroit that it was originally created for), it's paired with a shotglass of ramen broth (which is a delightful touch). But the flavour is a bit all over the place: corny, young, sweet, smoky, tobacco. Some flavours of star anise and licorice: boozy and hot, even over time, with some off . . . like . . . glue or plastic character.