#persimmon

#persimmon

Its caramel-vanilla sweetness and oaky warmth feel built for sweaters and long shadows, so pairing it with a harvest fruit like persimmon just makes sense. The fruit's honeyed flesh echoes bourbon's richness, while its bright, custardy sweetness rounds the edges of the alcohol. Together, they're like sweet cream and burnt sugar meeting halfway, amplifying each other's depth. Those warm flavors are written into bourbon's very aging process.

In Japanese aesthetics, shibui describes a felt sense of something that is perfectly what it is: balanced, unembellished, elementally complex but complete without adornment. Shibui can describe many things: a baseball pitcher's clean throw, the grain of weathered wood, or the curve of a handmade bowl. But the concept grows from the original meaning of shibui - the tongue-twisting astringency of an unripe persimmon - a mouthfeel so viscerally unpleasant it became the negative space that defines perfection.