06/18/2026
The Wild Heart starts with Daiyame, a sweet potato shochu from Kagoshima that tastes like lychee and muscat grape with a little rosewater behind it, and that floral character carries the drink. Gin adds backbone while a barely-there pour of sotol brings a green, mineral edge, and lime keeps it sharp. A few drops of yondu, a fermented umami seasoning, deepen the other flavors and add a savory weight without any sugar.
Available all summer.