Every year, around 50 whiskies compete for the dozen coveted spots in the 12 Drams. We have never agreed to put a whisky in more quickly than this one. The whole purpose of the 12 Drams experience is that you can taste interesting whiskies without buying a whole bottle. We will forgive you if you’re not running out to buy a Peruvian whisky made with black corn grown above 3000m. It doesn’t really even start as whisky, but as a home-fermented corn beverage brewed using an ancient Andean technique called chicha jora. Industrialization of the process and addition of wheat and barley smooth everything out for northern palates. What even is this elixir? Couldn’t tell you. But we also couldn’t pass up the chance to try.