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36 minutes | 11 days ago
Put a buzz in your glass with Barr Hill Gin
As spring descends in the Northern hemisphere, it's the perfect time to pay tribute to the efforts of the humble bee. Darting through fields, to acquire pollen and nectar bees are symbols of renewal and community. Within the spirit world, their efforts and enterprise are no better represented than by the Vermont distillery Barr Hill, in the form of their floral, raw honey gin. We talked to Ryan Christiansen Head Distiller at Caledonia spirits, the makers of Barr Hill Gin about bees, honey cocktails and why gin is your perfect spring drink.
28 minutes | 18 days ago
Drinking Gin By Moonlight With Hendrick's Lunar
While you might think of the effect of moonlight as being subtle, it is now believed that its rays penetrate the soil and affect plant life, from germination to harvest. With the release of its limited-edition Lunar Gin, Hendrick's Gin believes this same effect can be seen in the gin that you drink. To understand this better. We talked to Hendrick's Gin, Master Distiller, Lesley Gracie about moonlight botanicals, floral gins, and celestial contemplation.
35 minutes | a month ago
Distilling British Rum From Scratch
When you think of rum, you often think of warm tropical locations in the Caribbean, but one brand has set the rum world on its head by distilling in the UK.In a world we normally associate with gin, Scratch distilling has forged a place and won the accolades of fellow rum nerds with their unique take on the spirit. We talk to Scratch founders and distillers, Doug Miller and Ellie Taverner about ageing in a cold climate, botanicals in rum and how English rum should be drunk.
23 minutes | a month ago
Camus Cognac Takes You To The Village Of Saint-Aulaye
French cognac brand, Camus, has long been known for their desire to explore fascinating and inventive new takes on cognac tradition. Their latest release takes connoisseurs of the spirit to the small village of Saint-Aulaye, located in the Périgueux district of Dordogne. We speak to Pier Paolo Catucci, the global brand manager of Camus, about this very special, limited release expression, why it was created, and how it should be drunk.
36 minutes | 2 months ago
Make Your Aperitif A Gem With Rhubi
When you think of aperitifs, it's a fair bet that Mistelle is not one that you've come across very often. A type of fortified aperitif, Mistelle originated in France where grape juice and other fruits, are mixed with some sort of locally made spirit. While this style of drink has a long history in the grape-growing regions, today, we are looking at a Mistelle created by award-winning Australian bar, Bulletin Place. Adapting the style, while adding some good old Australian irreverence, the team created Rhubi Mistelle. To understand more about this aperitif, we talked to award-winning bartender and Bulletin Place's own, Tim Phillips, about history, taking a product to market and the cocktails you can make with it.
39 minutes | 2 months ago
The Lost Explorer & The Treasure Of Mezcal
Seen by many as the darling of the spirit space, Mezcal's popularity is forging ahead by leaps and bounds. But with this newfound popularity has come regulations to protect the spirit, notably the craftsmanship, but also the land. One brand that is embracing the spirit's heritage and biodiversity as well as delving into what the spirit really has to offer is The Lost Explorer. We talked to two of the brand's ambassadors, Joseph Mortara based in Mexico City and Deano Moncreiffe based in London about the importance of the land, what distinguishes their brand, and how their Mezcal should be drunk.
28 minutes | 2 months ago
The Woman At The Still Of The Chief's Son
Today is International Women's Day and along with the subscription service, Whiskey Loot, we want to celebrate female distillers. Historically, the spirits' industry has been dominated by men whose contributions are born out by the bottles that bear their names, but slowly more women are standing next to the still. One such woman is Naomi McIntosh, who distils for the Australian whiskey brand, Chief's Son. We talked to Naomi about breaking through the glass distilling ceiling and the whiskey that she makes.
33 minutes | 2 months ago
Absinthe Plays Devil's Advocate
Banned across Europe and the United States in the early 1900s, absinthe is often a spirit that is associated with illicit behaviour. With a reputation for providing psychedelic inspiration to such creative names as Oscar Wilde, Henri Toulouse-Lautrec and Vincent Van Gogh, absinthe has always built a reputation as an incredibly naughty, but slightly dangerous green fairy of the spirit world.Yet the reality of absinthe is very different. To understand a little bit more about absinthe and its place in the modern bar cart, we talked to Alison Crawbuck and Rhys Everett from the new UK absinthe brand Devil's Botany about botanicals history and why absinthe is making a slow but steady comeback.
37 minutes | 3 months ago
Experiencing Bottled Cocktails With Crafthouse
Aside from the world's obsession with sourdough starters, one of the biggest trends to have emerged from last year was bottled cocktails. As an easy way for people to drink well at home, bottled cocktails were able to bring a little of the craft of cocktails from bars, into the homes of everyday people. But the bars and bartenders who are now starting to create bottled cocktails are by no means the first to think of the idea. Back in 2013, world-renowned bartender, Charles Joly, and Chicago bar owner and restaurateur, Matt Lindner, pioneered the practice with Crafthouse Cocktails. We speak to Charles and Matt about flavour, batching and the future.
35 minutes | 3 months ago
Ten To One You'll View Rum Differently
Let's take a minute to think about rum. It's highly possible that when you hear the word, a variety of different ideas come into your head. You might think of pirates, you might think of piña coladas, you might think of plantations. But let's put a pause on that because what Marc Farrell from Ten To One Rum wants to point out is that there is a lot more to rum than what marketers have told us. So as you understand what he means, and talk about why you should think about Ten To One for your home bar, I'm pleased to welcome Marc Farrell to the first of our podcasts for the new year.
26 minutes | 5 months ago
The adaptability of iichiko Saiten
Often said to be the best spirit you've probably never tasted, shochu has a long and storied history as Japan's favourite traditional spirit. Usually single distilled and often sitting at an ABV of around 25%, shochu has always been popular in its native land due to its drinkability. Yet, as far as cocktails are concerned, it has often been seen as a spirit that can easily be overwhelmed by other flavours. That is until the advent of iichiko Saiten. Distilled by Sanwa Shurui on Kyushu Island, iichiko Saiten has been bottled at 43% and designed specifically to work in cocktails. To explore exactly what this means we talked to iichiko brand ambassador Tetsuro Miyazaki, brand ambassador Natasha Sofia, and cultural expert Jessica Joly.
35 minutes | 6 months ago
Barrel-aged Gin with Jamie Biel from Waterloo Gin
You don't often hear of gins from Texas, but Treaty Oak have been distilling their Waterloo Gin since 2011. With a distinctly Texan flavour and attitude, Waterloo is best known for their Antique Gin, a barrel-aged liquid that many have described as one that will change your mind about gin. To discuss this further, we talk with Jamie Biel, Treaty Oak's director of science and sustainability about aged gin, botanicals, barrels and of course, sustainability.
35 minutes | 7 months ago
Nora Ganley-Roper and Adam Polonski from Lost Lantern
For generations, independent bottlers have been part and parcel of the UK whiskey scene, yet they've not been as commonly seen in the whiskey industry in the United States. But this is all about to change with the first release from a new American independent bottler called Lost Lantern. To understand what Lost Lantern is, what they are about to release, and exactly what it means to the U.S. whiskey scene, we talked to the founders, Nora Ganley-Roper and Adam Polonski.
45 minutes | 7 months ago
Juan Coronado from Mijenta Tequila
While it might seem that tequila is one of the more fashionable spirits on the market right now, it is a liquid steeped in history, tradition and culture. It is made from plants that take decades to mature, and it is processed in ways that have not changed for hundreds of years. A new tequila brand, Mijenta, wants to ensure that the artisanal nature of tequila is not lost. To discuss this, we talk to Mijenta's founder, Juan Corondo, about sustainability, community, and creating a unique artisanal spirit.
32 minutes | 7 months ago
0% Botanic Garden Spirits - Tom Warner
As the interest in low and no alcohol options increases, a lot more established alcohol brands are creating non-alcoholic options. Warner's, who are best known for their all-natural gins, are the latest distillery to tackle this new market.With their 0% botanical gardens spirits, the brand has released two expressions, a Juniper Double Dry and a Pink Berry variant. We talk to the brand's creator, Tom Warner, about natural ingredients, what it takes to get a non-alcoholic spirit right, and, of course, how you can drink their two new expressions.
23 minutes | 8 months ago
Angostura chairman Terrence Bharath
No matter where in the world you are, Angostura is the bitters on everyone's bar and in everyone's drink. Starting in 1824, the company originally produced their aromatic bitters to alleviate stomach ailments, but soon established their brand as an integral ingredient in the cocktail world.Based on their island home of Trinidad, the brand is not only known for its ability to move with the times, but also for their authenticity and craftsmanship. We talked to Mr Terrence Bharath, chairman of Angostura about sourcing local, the future of bitters, and of course, how their new cocoa bitters can be used in cocktails.
30 minutes | 8 months ago
Simon Ford from Ford's Gin
No matter where you are in the world, you can usually tell the quality of the bar you're standing in by whether they have Fords Gin on the back bar, or even in their well. Referred to by those in the know as the bartender's gin, Fords started back in 2014, and it's still going strong. Today we talk to the man himself, Simon Ford, about building a brand, what makes Fords different and why you should probably have a bottle at your home too.
36 minutes | 8 months ago
Holly Seidewand from Aberfeldy
September is National Honey Month, and to celebrate, we are talking to Holly Seidewand, the North American brand ambassador of single-malt for Aberfeldy. To raise awareness between beekeepers and bartenders, the brand is highlighting its 12-year-old expression, which is known for its rich multi honeyed flavour profile, as well as launching their Gardening Give-Back Project.
34 minutes | 9 months ago
Colin Spoelman From Kings County Distillery
When you think of American whiskey, you automatically think of bourbon. And when you think of bourbon, you automatically think of States like Kentucky and Tennessee, but in this age of craft distilling not all the amazing bourbon that is being made in the US is restricted to those two states. A relative newcomer to the bourbon game, Kings County Distillery, based in Brooklyn are showing that the future of American whiskey may be found in the stills of small batch distillers. We talk to co-founder and head distiller, Colin Spellman about pot stills, flavor, and bottled in bond.
24 minutes | 9 months ago
Willems Wermoed - Paul Selier from Selier Spirits
Like a good wine, the story of vermouth is one of place. The botanicals and wines used in its development often describe the terroir through the aspects of flavour. But vermouth is a liquid that also has the ability to recount tales of history, exploration, and the unforeseen. The narrative of the premium Dutch artisanal vermouth brand, Willems Wermoed, encapsulates more than just the fortified wine's bottles. To recount the narrative of the brand, we speak with Paul Selier of Selier spirits about botanicals, ageing and the unexpected.
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