Take the Edge Off with a Hot Toddy

The Hot Toddy is a classic cocktail that's commonly made with whisky. And while we love whisky served in every form, we can't help but reach for this cocktail during the winter months. Give this classic a try with a few of our favorite whiskies of the moment, and let us know which version is your favorite!


50 ml Whisky (*our favorites below)1 tbsp Honey15 ml Lemon Juice1 Cup Boiling WaterLemon Wedge, Cinnamon Stick, and Star anise (for garnish)

METHOD: Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with the lemon, cinnamon stick, and star anise. Drink while hot!


  • Hibiki 12: A good Hot Toddy needs sweetness and spice, which is exactly what Hibiki 12  Year provides. Partially aged in umeshu casks, this whisky is ideal for a Hot Toddy due to its complimentary notes of cinnamon, clove, and orange.
  • Sunday's 7 Year Single Cask: The Sunday's Single Cask has a high alcohol by volume and makes for a rich, round, and warm cocktail. With notes of honey and french toast, it makes for an indulgent Hot Toddy.
  • Nikka Coffey Grain: With notes of biscuit and sweet corn (it's distilled from 99% corn), this light whisky will provide an ideal foundation for a Hot Toddy, allowing all of the other delicious ingredients to stand out.
For inquiries regarding purchasing these bottles and more, email info@sundaysdistribution.com.

Keep Warm with Oyuwari

As Japanese whisky and shochu enthusiasts, we are no strangers to mizuwari-style drinks - a bit of cold water can be a pleasant addition to a specific dram or certain style of shochu. But now that the weather is cooling down, it's the perfect time to switch things up and start thinking oyuwari.Oyuwari (お湯割) means "with hot water," which is the perfect way to enjoy shochu and whisky during the winter months. When serving a drink oyuwari, hot water is usually prepared in a traditional Japanese teapot. It is then poured into a glass and the spirit is added afterward. The hot water helps to release the flavors in the spirit, adding intensity to the drink, and the result is a deliciously warm libation.The ratio of alcohol to water depends on whether you're drinking whisky or shochu, but 3 parts alcohol to 2 parts water is most common. Stronger spirits are ideal for oyuwari-style since the hot water brings out a lot of flavor, but it's never a bad idea to test out different combinations to find out what you like best! Let us know your favorite shochu and whisky to enjoy oyuwari in the comment section below.