A full list of event topics supported by Pique Interests. If you don’t see what piques your interest on this list, submit a request here.

B

Bitters
Once prized as medicinal tonics, bitters are now essential to both cocktails and after-dinner traditions. Crafted by infusing herbs, spices, roots, and citrus into high-proof alcohol, they range from concentrated cocktail bitters used by the dash to fuller-bodied bitter liqueurs and digestifs sipped neat. Today, they’re celebrated worldwide for adding depth, balance, and complexity—whether brightening a cocktail or aiding digestion after a meal.

M

Makgeolli
Korea’s oldest alcoholic drink, makgeolli is brewed by fermenting rice with water and a traditional starter called nuruk. Once a farmers’ staple, it’s now enjoying renewed popularity for its lightly sparkling, creamy texture and sweet-tangy flavor.

S

Sake
The national beverage of Japan, sake is brewed by fermenting rice with water, yeast, and a special mold called koji. Once a local tradition, it’s now gaining global popularity for its diverse range of flavors and aromas—enjoyed warm or chilled depending on the style and setting.

Shochu
A quintessential Japanese spirit, shochu is distilled from ingredients like barley, sweet potatoes, or rice. Once a regional drink, it’s now embraced across Japan and abroad for its clean, versatile taste and lower alcohol content—enjoyed neat, on the rocks, or mixed with water.

W

Whisky
A time-honored distilled spirit made from grains and aged in oak casks, whisky has long been a symbol of craftsmanship. Once tied to specific traditions in Scotland and Ireland, it’s now produced worldwide, admired for its rich, complex flavors—from smoky and bold to smooth and mellow.