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Surely you’ve seen Ty Ku on the shelf. The pale green liqueur in the obelisk of a bottle (some versions even light up when poured) stands out on any back bar. But… what is it? Reportedly the end result of a student project at Columbia Business School, Ty Ku isn’t a Japanese spirit with an ancient pedigree. Rather, it dates back to, well, 2003 New York. Ty Ku is at least produced in Japan, where it is made from sake and soju and infused with 20-some additives to create the finished product. T

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