Cocktails Distilled: Recent Episodes
Cocktails Distilled
At Cocktails Distilled want to help you to make cocktails at home. In this podcast, we talk to distillers and makers about particular varietals they have created - what they are, why they created them and, more importantly, in what cocktails that particular expression works best. So if there is a brand of gin, whiskey or whatever, that you've been thinking of buying, then we can help you know more about it and exactly how to use it.
While we’d be hard-pressed to believe that cocktail syrups are the Elixir Vitae or ‘elixir of immortality,’ spoken about in ancient Alchemy, for lovers of tropical drinks, Falernum is not far off.
So it’s unsurprising that US Premium Cocktail Syrups brand, Liquid Alchemist has just launched their own Falernum, the most recent addition to their stable of flavours.
To find out more, we talk to a modern version of an alchemist, former bartender and Liquid Alchemy founder Randy Tarlow about flavour, tropical cocktails and the importance of Syrups to the balance of a good drink.
When people talk about Bourbon, they usually talk about the barrels - they go on about the char levels and whether there was any toasting.
After that, they might discuss the age and the time the liquid spent in those nicely charred barrels because, for most people, that time and those barrels denote the liquid's flavour.
Occasionally, the conversation may turn to the makeup of the mash bill, such as the percentage of corn, to rye, to barley, or wheat.
But very rarely do they ever talk about yeast.
That is until Pat Heist and Shane Baker started Wilderness Trail in 2012. Unlike most other Craft distilleries that started during that period, Wilderness Trail had a unique advantage in its founders.
It has two people who made a career out of supplying yeast strains and fermentation products to breweries and distilleries with their company FirmSolutions.
Over ten years after they lay down their first distillations, we talk to Heist about fermentation, wheated whiskey and whether yeast really is the key to Bourbon’s flavour
For more information, go to https://www.wildernesstraildistillery.com/
If you travel high into the French Alps between the cliffs of Vercors and the peaks of Écrins National Park, you might be surprised that besides some of the world’s most beautiful mountain terrain, there is also Whiskey.
Surrounded by the Trièves Mountains sits Les Hautes Glaces, the world’s oldest organic whisky farm & distillery, established in 2009 by Frédéric Revol.
Nestled in such beauty, it’s not surprising that the distillery aims to put terroir at the heart of the taste of all its liquids.
To find out more, we talk to Revol about grains, terroir and what it’s like to distil in the French Alps.
Ever wondered what happens when a pop icon teams up with a master mixologist?
Jennifer Lopez and Lynette Marrero bring their unique talents together to create Delola, a line of Ready to Enjoy (RTE) cocktails that blend artistry and accessibility.
While the brand already boasts expressions like its Paloma Rosa, Bella Berry and L’Orange Spritz, they have just added a new flavour to the sable in the form of a Light Margarita.
We talk to Marrero about flavour, low ABV and what star power adds to a brand
For more information on Delola, go to http://delolalife.com
There is nothing more romantic than the story of a revived brand, and none seems to have done it as well as Kentucky Owl. Founded in 1879, the brand created Whiskey until Prohibition shut it down.
A hundred years later, the great-great-grandson of the founder revived the family business with a view to respecting the past but looking to the future. And with that, a boutique Bourbon business known for its limited releases was reborn.
Its latest release, the Maighstir (which is Gaelic for master) epitomises the creativity and disruptive nature of the brand.
To find out more, we talk to Master Distiller Dr. Maureen Robinson about blending, legacy and turning Bourbon into Scotch
Let’s face it: the agave spirits market is crowded. So, if you are looking to bring out a new tequila, you’ve really got to stand out.
Casa Obsidiana, a brand that was released at the end of last year, is looking to do that on several fronts.
By incorporating elements of modern art, heritage, and liquids substantially transformed by wine cask ageing, the brand is looking to make its mark on the ultra-premium market.
But the promises of all those elements are a lot to live up to.
We talk to co-founder Jean-Charles Boisset about yeast strains, barrel regimes and what it takes to cut through the noise.
No matter what you think of RTDs, you can’t argue with the convenience factor - a fact that has driven the sector into a meteoric rise since COVID.
Although figures show that the sector is beginning to plateau, the premium end of the category is still seeing growth and a demand for new variations.
One such premium brand that has been making its mark is Australia’s Curitif - a brand that believes its expressions empower consumers to redefine their occasions.
With a luxury, high-end image, the brand seeks to constantly express its core values of quality, convenience, and sustainability.
To find out more about this, we talked to the brand’s founder, Matt Sanger, about cocktails, the future of the category, and a shiny, new expression the brand is about to release.
We live in a time when people often refer to Scotch not only by the brand name but also by the age of the liquid.
In executive boardrooms and exclusive gentlemen's clubs, the names of single malts are mentioned with a certain reverence, and a hush will come over the room as a Glenlivit 74-year-old or a Dalmore 45-year-old, as discussed. They are expensive, they are exclusive, and they have given single malt scotch an air of rarity and distinction.
But there is one brand that seeks to throw all the trappings of labelling aside and who seeks to challenge the drinker to look to flavour and taste as a benchmark.
With Smokehead, the liquid in its bottles is Islay single malts, but distillery names and age classifications are not mentioned.
In other words, Smokehead is looking to take you down the road less travelled and presents cask-finished whiskies that have the pedigree but without the labelling.
To find out what it all means we talk to Michael Brown, Global Whisky Brand Ambassador for Smokehead’s parent company, Ian Macleod Distillers about flavour, smoke and what disrupting scotch whiskey means
New Orleans has a long tradition of being the gateway between US Bourbon and the rest of the world. And Chicken Cock, being one of the oldest Whiskey brands in the US, has had a long association with the city.
Even before he started Chicken Cock Whiskey, original founder James A. Miller was shipping barrels of his coveted whiskey down to the ‘Big Easy’ in the 1830s. So it's no surprise that Chicken Cock has been shipping a very special expression down south for this year's New Orleans Bourbon Festival.
A limited-edition, created in collaboration with the festival, the brand's Single Barrel Double Oak Kentucky Whiskey has been aged for nine years—the final two in new American White Oak with a level four char.
We caught up with Master Distiller Gregg Snyder to discuss the expression and what it's like to create a liquid designed to live up to the legends of the city, the festival, and the brand.
As El Mayor prepares to export its Tequila to Europe, we caught up with the brand's Master Distiller and Brand Ambassador, Grace Gonzalez, to find out more about its liquid.
Grace, a guardian of her family's fourth-generation distilling wisdom, distills the essence of crafting tequila that resonates with aficionados and newcomers alike (and gives insight into how you can pair it with everything from sushi to steak).
We traverse the landscape of agave fields, uncovering the meticulous care that goes into each bottle, and discuss how El Mayor's dedication to quality is capturing the hearts of an audience with an ever-refined palate.
As we talk, you'll become privy to the nuances of their signature tequilas, from the crisp notes of the Blanco to the aged elegance of the Extra Añejo, each telling its own story of heritage and flavor.
With Laws recently winning the title of 'World's Best Small batch Bourbon', we thought it was a good time to talk with founder, Al Laws, to talk about the very niche yet thriving world of heritage grain whiskey.
While heritage grain may sound high brow, for distillers like Laws, who started Laws Whiskey House in Colorado more than a decade ago, heritage is all about unique flavour profiles.
As Laws prepares to start the year with a series of new releases, we talk to him about grains, small-scale distilling and the faith required in every step of the whiskey-making process.
So whether you're a whiskey aficionado or a curious novice, you'll be enticed by the Colorado terroir at the heart of Laws Whisky House.
Join the conversation as we uncover the craft behind Seedlip's new groundbreaking non-alcoholic spirit, Notas de Agave, with none other than the visionary founder himself, Ben Branson.
Tune in as Branson discusses the meticulous creation process, the hurdles the brand faced to achieve the perfect harmony of lime, prickly pear, and peppercorn.
Tailored to, and available exclusively in, the US, Notas de Agave is a versitile non-alc , that works equally well in a Margarita, as it does a Sour or Tiki style drink.
With the likes of Regé-Jean Page adding a splash of celebrity allure to the Seedlip experience, this episode a must-listen for anyone intrigued by the evolving landscape of non-alcoholic spirits.
We thought we would start our podcast year off by talking to one of Scotland's best-known no-alc distilled spirits, Feragaia.
You've probably seen a lot about no and low-alc spirits through dry January, but if the 2024 Bacardi Cocktail Trends Report is to be believed, you're about to hear a lot more.
The report predicts that the sector will skyrocket by 67% to a value of 359 million by 2026 and that consumers will increasingly seek no and low alternatives year-round.
So, with that in mind, we talked to Bill Garnock, one of the founders of Feragaia, about botanicals, experimentation and what it means to distil the wild earth.
There can be no argument that Tequila is having a moment. There are so many brands competing for shelf space that it's fair to say that there is a Tequila out there for everyone.
In fact, according to IWSR Drinks Market Analysis, Tequila’s popularity has risen to such an extent that they predict it is set to overtake Vodka this year.
But what does it take to set up a tequila brand in 2023? And is there still room for new brands to make an impact in the market?
To find out more, we talk to Drake Screws, founder of the Tequila brand La Caza about establishing a brand, the insatiable consumer appetite for the spirit and fermenting to classical music.
To find out more, go to https://lacazaspirits.com
Many a Bourbon distillery has found favour with the public through the stories they tell.
And considering that many of those distilleries are located in Kentucky, it’s unsurprising that those stories often involved a horse. But when you combine bourbon, a horse and a sea journey across the Atlantic to the UK, there is only one distillery that can tell that particular story, and that’s Never Say Die.
You see, while Never Say Die is distilled and initially aged in Kentucky, its whiskey-laden barrels are then sent across the sea for a final maturation in England.
And where does the horse come in? Well, that ocean journey follows in the hoof-steps of the brand’s namesake, the first American-bred colt to win the Epsom Derby in 73 years back in the mid-1950s.
To find out more, we talk to Never Say Die co-founder Martha Dalton about tariffs, thoroughbreds and ageing whiskey at sea.
For more information on Never Say Die, go to https://neversaydiebourbon.com
With nature as its backdrop and the exploration of flavour as its aim, Sweden's Purity Distillery is gaining a reputation for creating liquids that are as flawless as its name implies.
The brand, probably best known for its Vodka, has just added adds Organic Craft Nordic Dry Gin to its portfolio. Offering a long flavour profile that lasts in the mouth, the gin pushes boundaries with a unique blend of juniper, thyme, basil, coriander, lingonberries, blueberries, lavender, cardamom and angelica.
So, crack open a bottle of your favourite tonic and join us as we chat with the master blender and CEO of Purity Distillery, Mathias Tönnesson, as he discusses flavour, organic farming and the love that goes into every bottle they produce.
For more information, go to https://www.puritydistillery.com
Get set for an Irish whiskey-laden adventure with Alex Chasko, the master distiller at Teeling Whiskey.
Discover the Wonders of Wood series, an exploration of how different woods, from American Chinkapin Oak to European Portuguese oak, influence whiskey flavours.
Alex pulls the curtain back on these stunning flavour profiles, giving us a tantalizing glimpse into the fascinating world of whiskey making.
And it's not just about the flavours - we tackle how online tastings during the COVID-19 lockdown broke down barriers and opened up whiskey lovers to more adventurous experiences.
In our chat, we also touch upon Teeling's commitment to environmental stewardship through its partnership with the Tree Council of Ireland. With an eye on sustainability, Alex shares the company's efforts in returning forests to areas around Dublin.
We delve into the future of Teeling and explore how the brand is flipping the script on this traditional spirit and looking to change perceptions around Irish Whiskey.
So join us for this captivating journey and don't forget to rate, review, and subscribe on iTunes!
When you think of the terroir of the Speyside region in Scotland, your mind very easily goes to the flavours and terroir of Whisky, but what if those same notes you love could actually come through in a Gin?
That's what we talk about with Kara Anderson, Global Brand Lead for Tulchan Gin. A recent addition to the Gin market, Tulchan has been created on the banks of the River Spey in the grounds of Tulchan Estate.
She shares the fascinating story of how a team of flavour experts walked the land of the Estate to create a bespoke list of botanicals that not only reflect the terroir of the land and also make this gin simply extraordinary.
She goes on to talk about the distillation process and shares some of the cocktail recipes created for the brand by renowned bartender Salvatore Calabrese.
So, don't miss this intriguing conversation about the world of Tulchan Gin and the distinct flavours of the Speyside region.
Ready to immerse yourself in the luxurious world of Camus Cognac? Join us and our guest, US Ambassador Arya Wright, as we journey into the realm of quiet luxury, embracing the heritage and rituals of cognac that evoke old world elegance.
Arya gives us an exclusive glimpse into Camus's latest XO offering, designed to bring cognac back to the center of the dining table and exemplify the art of fine dining, or Art de la Table. And she suggest in the middle oif that table should be the XO's exquisite Baccarat crystal bottle.
Discover the captivating experience of drinking Camus Cognac and how it can help you slow down and savor the moment. Arya shares why the XO expression is an excellent entry point for new drinkers to the cognac category and how the beauty, elegance, luxury, and art that comes with drinking Camus appeals to a variety of ages.
No matter whether you're distilling spirits or drinking them, we're all in search of flavour. But for distillers, there has been an increased movement that blurs the lines of their spirit by finishing them in the barrels of other spirits.
We see Whiskey finished in Port barrels, Gin finished in Whiskey barrels and, as in the case of Pappa's Pilar's latest release, Rum that is aged in Rye barrels.
Pappa's Pilar, the ultra-premium rum brand inspired by the legendary novelist, Ernest Hemingway, has just released its fourth expression within its flagship fleet.
Mixing master distiller Ron Call's two great loves, whiskey and rum, this rye-finished expression is very close to his heart. A seventh-generation distiller who made his name along the Bourbon Trail, Cole brings his roots in the whiskey industry and his nuanced passion for rum to bear.
To find out more, we talked to Cole about barrels, blending flavours, and how experimentation changes the nature of spirits.
When we think of cocktails, we often think of the spirits that we use to make them, but the modifiers, the Liqueurs, the Cremes, the Vermouths, and the Amaris, that balance the drink, often become an afterthought.
But one brand not only seeks to bring those liquids into the spotlight but also explore the history and seek out modifiers that may have been lost over time.
Tempus Fugit, a Latin term that means time flies, is a brand that has been digging through the annals so as to source and recreate rare spirits and cures and their latest release. Creme De Moka is a perfect example of this.
To find out more, we talked to John Troia from Temps Fugit about history, cocktails, and the archaeology of liquids.
We are now all used to hearing about culinary influencers being utilized in cocktails, both in terms of flavour and approach, but what if that same idea was applied to the making of the spirits that go into them?
Gin, which is one of the few spirits that utilizes botanicals and spices in its production, would seem like the perfect candidate for this. And it is from that premise that distiller Andrew Thomas established the Brooklyn-based craft brand, Halftones Spirits.
Born during the Pandemic, the distillery, which also produces Aquavit and Vodka, is looking to embrace the sensors in terms of flavour, aroma, and colour, while providing a tactile approach to the breadth of tastes around us.
To hear more, we talked to Thomas about flavour global flights and the value of agility in a fast-moving world.
For more information on Halftone Spirits, go to https://www.halftonespirits.com
Through the 18th and 19th Century Irish whiskey went from strength to strength, but at the beginning of the 20th century, legislation enacted across the sea in the United States practically brought the whiskey industry in Ireland to its knees.
The United States was the biggest international market for Irish whiskey, and that country's enactment of prohibition forced the steals to stop and the distilleries that housed them often to close their doors.
One such distillery was JJ McConnell's, a brand that was the darling of Belfast and had existed since 1776. In the decades that followed, the brand lived on only as a memory, a whiskey from another time. But luckily, the brand's story doesn't end there.
In 2020, the newest and yet one of the oldest names in Irish whiskey started to be seen again from across bars from Belfast to Boston.
To find out more, we talked to global brand ambassador, Sarah Kennedy, about legacy, rebirth, and what it takes to recreate a fabled brand.
Nearly 43 years ago, a mass immigration of Cubans travelled from Mariel Harbor near Havana to the United States, known as the Mariel Boatlift.
The exodus, which happened over several months, saw more than 125,000 Cubans make the journey across the Florida Straits.
One of those people was a six-year-old girl, Janet Diaz-Bonilla, who travelled with her parents towards a new life. But it was a journey that would impact not only Janet's life, but also, the fabric of her adopted homeland.
While many have looked back on these journeys to freedom through art writing, Janet, a writer herself, decided to tell her story through liquid, releasing La Marielita to rum at the end of last year.
To find out more, we talked to Janet about perception, legacy, and how liquid can really tell stories in a very new way.
You may not think that liquids can tell stories, but when you look at Laure like Sorel, which has basically traveled from West Africa through the Caribbean, into Harlem, and then across the river to Red Hook, you can bet that there are some stories to tell.
There are stories of commerce both through the slave and spice trade.
There are stories of tradition as displaced peoples kept the original sorrow liquid alive, and there are stories of migration as many went to New York seeking a better life.
Additionally, there are stories of family as recipes got passed down from one generation to the next.
There are stories of creation as the non-alcoholic Sorrel is transformed into a liqueur.
And there are stories of determination as the brand starts on its mission to re-establish itself and communicate everything that has come before.
To hear some of these stories, we talk to self-proclaimed custodian of the brand. Jackie Summers about flavour, identity, and the origin of the red drink.
While you might think the use of hemp and cannabis for medical use is fairly new, it has a long history that goes back centuries.
In the 1800s in the United States, although they weren't called that at that stage, physicians started to prescribe hemp-derived concoctions for all sorts of maladies and afflictions, and elixirs could be readily purchased in general stores.
But then came the 20th century with its inclination to basically prohibit everything. And hemp and cannabis products found themselves lumped in with opioid drugs. And well, you know, the rest.
Yet as the attitude towards hemp and CBD products has changed, there has been renewed interest in the elixirs from the past and the flavour as well as the health benefits that can be imparted.
One brand that is fully exploring what this means is the Seattle-based fermented and distilled non-alcoholic hemp liquid brand, The Pathfinder.
To find out more, we speak to global brand Ambassador Kraig Rovensky about alchemy, blazing new trails and being a destroyer of bad vibes.
When you think of agave spirits, your mind naturally goes to places like Lesko and its surrounding areas in Mexico.
But what if, instead, it went a little further north of the border? That is what mean mule distilling wants your mind to do when you think of the agave spirits that they are producing in Kansas City, Missouri, located slap bang in the Heart of America.
Mean Mule was born of generations of distilling tradition, but this time all above board and legal and with a whole new ingredient. But what does it mean to be an American agave spirit?
To find out more, we talked to Jeff Evans about moonshine and agave gin.
While you might have heard of the Spirit Pisco, there's a fair chance that you don't really know a lot.
Sure, you might know that Pisco is basically a young brandy. You might even know that it's mainly produced in Peru or Chile.
But you probably didn't know that there are eight approved grape varietals that range in taste from pepper and smoke to almond and roasted walnut.
You also probably didn't know that there are five different Pisco growing regions with 42 valleys and over 500 producers, most of whom are small batch.
And in the midst of all that liquid is the Peruvian Pisco brand Suyo that aims to help you understand a little more about what Pisco can offer.
To find out more, we talked to Alex Hildebrandt and Ian Leggett from Suyo about small batch producers, grape varietals, and creating an impact in the US market.
We're all used to whiskey being made from barley, corn, rye, and even wheat. But what about rice?
Rice is the world's third most abundant cereal crop, and yet historically, you would be hard-pressed to find a whiskey distiller that used it as the base of their spirits outside of Japan.
But recently, that has all changed. Distillers like Louisiana-based JT Meleck are amongst a small number of US producers who are crafting a contemporary image of what rice whiskey can offer.
And the subsequent liquid is distinctly different from what is being created by their Japanese counterparts.
To find out more, we talked to Mike Fruge from JT Meleck about fermentation, flavour and the future of rice in a country where corn is king.
Whether you grew up with one or only read about them in books, secret gardens have always promised a world of possibilities. And there is one such secret garden at the foot of the Pentland Hills on the outskirts of Edinburgh that fulfils some of that promise by not only providing a refuge for nature but also a location to distil gin.
Rooted in nature, Secret Garden Distillery was conceived as a place where nature would not only allow the brand to create liquids, seed to sip, but also inspire everything they do.
To find out more, we talked to Daniel Cunningham from Secret Garden Gin about sustainability, botanicals, and, of course, a little Christmas gin.
As happens when any particular spirit booms, the US saw a barrage of sourced whiskey come onto the market when the interest in Bourbon began to peak. But one brand, Old Elk, decided to turn sourcing on its head.
They went, as a lot of sourced Bourbon brands had before them, to the massive Lawrenceberg, Indiana distillery, MGP but rather than just accept a little bit of tweaking on the liquid, they engaged Master Distiller Greg Metze to create a whole new mash bill.
That collaboration would not only see a unique spirit produced but also ended up with Metze taking the reins as the brand's master distiller.
We talk to the man who has really been at the helm of old elk since its inception about smooth Bourbon, malted barley, and the legacy that comes from Infinity.
Many of us have heard stories about property or businesses that our not-too-distant ancestors owned, and if you have, you probably thought, ‘what a shame that got closed down or sold', but what if you could resurrect the past and re-establish what had been lost?
This is exactly what the descendants of P&H Egan, an old Irish Whiskey brand from Tullamore, in county Offaly, decided to do.
Known to produce some of the finest Irish whiskey in the world for over 100 years, Egan’s (which also dealt with general groceries) was forced to close at the end of the 1960s due to the advent of retail supermarkets.
But back in 2013, fifth and sixth-generation family members got together to reprise the dormant enterprise and have since been sourcing and ageing expressions that celebrate their lineage.
To find out more, we talk to Egan’s Master Bonder, Rupert Egan, about legacy, conviction and how to plan your future after resurrection.
As the summer in the Northern hemisphere progresses, most of us will at some stage, indulge in an aperitivo hour or even afternoon with friends and family.
The perfect time to unwind, the aperitivo moments are ideal for socialising as they are light, refreshing, and come with a low ABV.
And to make the moments more special, the Cucielo brand denoted with its brilliant blue migrating cuckoo has just introduced a new expression, a dry Vermouth di Torino that embodies all the flavour and craft essential for capturing the essence of golden hour, an Italian aperitivo culture.
To find out more about this new martini orientated liquid. We talked to founder and artisan spirit CEO, Andy Holmes about herbs, Italian vermouth and the perfect aperitivo cocktails.
When you think of New Zealand, you probably think of extensive green hills and forests full of lush vegetation. But Mark Simmonds, one of the three founders of Broken Shed would also like you to think about the purity that can be achieved in a distilled Vodka.
Launching in 2009, Broken Shed has brought the future to Vodka drinkers around the globe and shown that with a little New Zealand ingenuity an amazing liquid can be created from only three ingredients (two of which are water).
We talk to Simmonds about the purity of water, whether whey really is the way and how difficult it has been for a New Zealand brand on the global spirits stage
When creating a distilled spirit, it is usual to start either with an established spirit type or with flavour, but when Seth O’Malley and Brad Whiting created Wilderton they approached it from a very different standpoint.
Starting instead with a layering of botanicals, that could not be easy identified as any particular flavour, the friends wanted to create a liquid that would function as a spirit without trying to be an already existing one.
The result is their two expressions, Lustre and Earthen, both of which were born out of curiosity about the depth of feeling that the botanicals used could express.
To find out more, we speak to Seth O’Malley about botanicals, distilling and what it means to live and drink wild and free.
In recent years, many vodka distilleries have relied on the marketing buzzwords such as clean, crisp, and pure, but there are few that can back up these claims as fully as Reyka vodka.
Distilled on the west coast of Iceland in the shadows of the majestic Mt. Hafnarfjall. The distillery is part of a land like no other, a land of Vikings, volcanoes and crystal glacier waters.
To find out more, we talked to US brand ambassador Trevor Schneider, about stills, geothermal power and flavour in vodka.
While a lot of us did drink perhaps a little more than we should have during the pandemic, the real winner from our time of isolation was the non alcoholic drinks industry.
Already picking up steam before COVID, the sale of non alcoholic beverages has skyrocketed over the last 18 months.
One relatively new brand to the market but one that has definitely been making an impact is Everleaf, a complex and captivating range of non alcoholic aperitifs based in the UK.
To find out more about the brand, what they are offering and the true nature of the appeal, we talk to Paul Mathew, the founder of Everleaf.
In the world of cocktails, it's usually the spirits and the liqueurs that tend to get all the love.
But as anyone who has made drinks knows, it's the syrups and mixes that are often the true stars of the show. But taking the flavour profile of your drinks up to the next level with a flavoured syrup is often more difficult than that sounds.
Going through the rigamarole of having to find the ingredients and ensure consistency means that it's simply easier to turn to a pre-made syrup.
One business that is sweetening the experience is Cocktails & Sons. Started by award-winning bartenders, and husband and wife duo, Max Messier, and Lauren Myerscough, the brand aims to bring simplicity to your bar.
To find out more, we talked to Lauren about flavours, simplifying syrups, and of course the drinks that you can make with them.
The US craft distillation movement has come a long way in recent years, especially for gin. No longer seen as the lesser of the white spirits, US gin is contributing not only to the conversation but also to the glass.
Unlike many other spirits... I'll start that again. Unlike many other spirits, gin is in the unique position to be able to capture the true sense of place through the use of local botanicals. It is a liquid that can express the essential character and spirit of a particular locale.
One such gin that is embracing the flavours that be found on its doorstep is St. George distilleries Terroir Gin expression. To find out more, we talked to Lance Winters, president and master distiller for St. George Spirits about their botanical gin, its distillation, and how it can be used.
For many, the process of creating an outstanding whisky is akin to a religious experience. And that could easily be the analogy you use when describing the processes put in place by Waterford Distillery in Ireland.
Although Single Malts are best known from the Scottish side of the industry, Ireland has been producing outstanding examples for centuries.
Laying down their first liquid in 2015, Waterford may be a newcomer to the field but they believe the unwavering level of craftsmanship they bring to the whiskey will speak for itself
To find out more, we talk to Head Distiller, Ned Gahan about the nuances of terroir, traceability and transparency.
For many of us, the idea of distilling gin is a mix of alchemy and mysticism. But for Dr Anne Brock, the head distiller at Bombay Sapphire, it is pure science and sensory memory.
As the latest custodian for the brand, Brock has spent the last four years leading a team of 16 distillers at the brand's Laverstoke Mill Distillery but maintaining the core expression, while adding in innovation, isn't always easy.
We talked to Brock about creativity, agility, and adding a little personality to an established brand.
When you think of Wyoming, you probably think of towering mountain peaks, wild rivers, and wide-open plains. It is a land of National Parks, of prairies and of cowboys. It is big sky country.
But near the centre of the state, near a little town called Kirby, this land is also gaining a reputation for bourbon. And while this liquid will seem familiar, it is not your typical Kentucky bourbon, but instead of liquid that reflects its environment.
It is a whiskey that's true to the land from which it comes forged from the dry summer heat and sub-zero winters. It is a whiskey that reflects the plains, the skies, and a pioneering spirit.
To understand more about the barrels and the liquid they create. We talked to David DeFazio from Wyoming Whiskey.
It would be quite easy to say that Alexandre Gabriel has a unique sense about spirits. Not only did he take Maison Ferrand, a dormant Cognac house and turn it around, but he's also created some of the most iconic brands in a variety of spirit categories.
One of the most notable is Citadelle Gin.
Created in the mid-'90s, Citadelle was a front runner in the craft gin movement and set an example that raised the bar for the category, an example that many have tried to follow.
Although Gabriel created the brand as a tribute to early French distilling, the brand has taken a unique approach to the production process from its botanicals through to its distillation.
To find out more, we talk to Alexandre Gabrielle about the brand, its philosophy and how best to use the expression in a cocktail.
In the history of cocktails, we've spent more time trying to mask the taste of spirits than we have actually celebrating them. But recently the intricate marriage of unexpected flavours has not only become fundamental to cocktail making, but also to the distillation of the various spirits we put in these drinks.
Add to that, the number of techniques that bartenders have borrowed from the kitchen. And it's surprising that we've not seen more chefs, not only behind the bar but also beside the still. One such chef that has stepped forward to transfer his culinary skills into liquid is renowned celebrity chef Robert Irvine.
We talked to Robert about the inspiration behind Irvine Spirits, the vodka and gin he has produced and, of course, the cocktails that you can make with it.
Out of all the spirits categories, you wouldn't think that whiskey would be one that would need to be classified as misunderstood.
Yet, childhood friends, JD and Chris found that their favourite spirit was indeed much maligned by their friends who didn't find the spirit very approachable.
So the pair started Misunderstood in an attempt to try and bring their friends around with the perfect blend of complexity and drinkability.
Starting the brand with no more experience in the industry than what they had gained through drinking the spirit, they set themselves the ambitious task of appealing to those who experience 'whiskey-phobia'.
But how do you take a spirit that is hundreds of years old and make it more approachable?
We talked to Misunderstood’s co-founders J.D. Recobs and Chris Buglisi about blending infusing and of course making cocktails.
For more information on Misunderstood Whiskey, go to misunderstoodwhiskey.com
When most people think of Japanese spirits, they often think of sake, but it is in fact shochu that is the national spirit of Japan.
Outselling sake in Japan for the past decade, shochu is a clean, crisp white spirit that is rich in flavour that has been distilled and drunk in Japan since the 16th century.
Iichiko, has been Japan’s best-selling shochu producer for the past 30 years or so, which makes sense as the word literally means “it is good”.
Although shochu is unique among spirits in that it can be made from a variety of materials including rice, sweet potato or buckwheat, Iichiko made all their shochu from barley, which gives it rich malty notes.
To find out more about the spirit and iichiko’s variations, we talk to Tetsuro Miyazaki, General Manager of iichiko USA about nature, taste and of course the cocktails you can make with their liquids.
With a journey that starts in the sugar fields of Venezuela, the various expressions of Diplomatico Rum are infused with a rich heritage, so as to achieve a blend, that is a perfect balance of flavours and aromas.
But the story of this rum is as much about family as it is about the liquids themselves. And it's not just about the families that produce it, but also the sense of family that is forged when the cocktails this rum can create a shared amongst your own family and friends.
To find out more about the rum, but specifically, the cocktails that you can create with the brands Planas, Mantuano, and Reserva Exclusiva expressions. We talk to Pacific Brand Ambassador Sai Hamsala.
Located in a land of turbulence, Ron Santa Teresa is Venezuela's oldest rum distillery, and actually the third oldest distillery in the world.
For over 200 years, the brand has walked the delicate tight rope of political and economic upheaval, looking to their rum and their community as a way through the chaos.
Santa Teresa 1796 was created in 1996 to commemorate the bicentennial anniversary of the Hacienda and has proved its ongoing popularity with rum drinkers due to both its flavour and production method.
To find out more, we speak to Brand Ambassador, Alex Noriega about the brand, Solera systems and how the rum can be used.
We're used to craft distillers turning their hands to primary spirits, such as gin, whiskey tequila and even vodka, but one category that seems to have been mainly left alone is that of liqueurs.
Apologue Liqueurs is not only taking a craft approach in terms of production but also trying to shake the drinks category up with the use of unusual flavours that possibly fill a gap we didn't even know was there.
To find out more, we talked to Chicago bartender, Robert Haynes from Apologue about uncommon ingredients, educating consumers, and, of course, the drinks that can be made with their liquids.
Aperitivo comes from the Latin meaning to open. Traditionally, it refers to a pre-dinner, appetite-stimulating drink, yet the word can also be applied to the opening of flavours within a drink, as well as the social moments with friends that these drinks can create.
Select aperitivo has been a favourite in Venice for over a hundred years, with the bright red liqueur drunk in cafes and bars across the city and around the grand canal.
To find out more, we talk to Tad Carduicci, Director Of Outreach for Gruppo Montenegro about Venetian aperitif culture, their 30 botanicals and, of course, the cocktails that you can make with it.
There is a long history of ageing liquor at sea. Starting in the 16th century, brandy and later whiskey was often transported in barrels on ships to its final destination and the movement of the ship on the waves were believed to have accelerated and improved the spirit.
But ageing whiskey on the road has been a far less common occurrence … well, until now.
US whiskey brand, WhistlePig has just released their Roadstock Rye where barrels were placed on what could best be described as a rolling rickhouse and driven along Route 66 across America.
To better understand the journey, we talk to blender Meghan Ireland and distiller Mitchael Mahar about taking whiskey on the road and what changes that makes to the flavour of the blend.
Where there is a wealth of sugar cane, there is also a fair chance that you will find rum. And that is very true for Panamanian rum brand Ron Abuelo.
With a name that literally means grandfather's rum in Spanish. The story of this brand is one of location, fermented molasses and family.
We speak to global brand ambassador Cristóbal (Cris) Srokowski, who is in Rome, about rum expressions and of course, how best to explore the Ron Abuelo range.
Liqueurs have the ability to transform spirits into elegant cocktails. And most of what we see on the back bars have histories that go back hundreds of years.
So it's not very often that we see a new liqueur come across the bar, but this year we have seen the birth of Fleur Charmante. With a name that means charming flower, the liqueur is made in a small village of Saint Sauvant in France.
To understand more, we talk to Eddie Varsalona, New Product Development Manager at Blue Ridge Spirits And Wine Marketing about maceration, versatility and the cocktails you can make with this new liqueur.
Tequila has come a long way from its reputation as simply a shot based spirit into a liquid that people feel equally at home drinking in a cocktail or a sipping beverage.
But tequila's popularity hasn't come without challenges, both in terms of authenticity, environmental concerns and the blending of traditional methods with innovation.
One brand that is walking the tightrope of craft tequila distilling is Tequila Tromba.
We speak to co-founder James Sherry about the agave liquid, distillation, and of course, how to best use his tequila in a cocktail.
Craft distilling is all about experimentation and the ability to release new flavours and tastes.
So it's not surprising that in New York, a state known for its apple production, craft distiller, Barking Irons has concentrated on apple based spirits.
But rather than just look at AppleJack variations, the brand has now released a gin made from apples. Some would say this new gin is New York to the core.
You probably know Chris Montana’s name in connection with Du Nord Craft Spirits and the fact that there wasn’t a single trouble from last year that did not darken the door of his distillery. From COVID closure and making hand sanitiser, to the riots and the flames that engulfed Du Nord.
But even while assessing the wreckage of his business, it was not on himself where his attentions lay but rather his community and the other makers and businesses around him.
In what was left of his warehouse space, Montana set up an impromptu food bank and conducted a fund-raising drive to help other businesses in the area owned by people of colour.
And that desire to focus on those around him has continued as he has taken up the role of Master Blender with a new vodka brand American Liquor Co.
We talk to Montana about expert distillers, grains, blends and the sort of Vodka cocktails you should be making.
For more information on American Liquor Co, go to https://www.americanliquor.com
With the possibility of a fourth alcohol ban looming, leaving the South African liquor industry questioning its own survival, we talk to Lucy Beard, co-owner and distiller at Hope Distillery.
Started in 2014, Hope was the first licensed gin distillery to open in Cape Town and has since built a reputation not only for their own distillations but also the guidance they have showing to fledgling brands around the country.
We talk to Lucy about the bans, their spirits and what the future might hold.
Although you might think of gin as being very English, the Indian subcontinent's influence on the spirit and how it is drunk has been substantial.
From the botanicals commonly used in its production to its most popular drink, the gin and tonic, the influence of India can easily be seen. Yet it is only recently that India has produced its own interpretation of the spirit and really added its voice to the gin conversation.
One of the brands that have been leading the way is Jaisalmer, which is a luxury gin made in Northern India that showcases the flavours of its home.
To find out more, we talked to Mr Sanjeev Banga, President of International Business at the gins' parent company, Radico Khaitan about the growth of gin in India, what makes a distinctively Indian gin and what cocktails enhanced their 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.
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.
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.
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.
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.
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 Mortera 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.
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.
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.
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.
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 to 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
With the interest in premium rum on the rise, qualities such as purity and authenticity are becoming more important than ever.
And this is where Equiano comes in as this limited release blends flavours and techniques from separate hemispheres.
We talk to global rum ambassador, Ian Burrell, one of the founders of the brand about blending, terroir and effect that ageing in different barrels has on a liquid.
Realistically, it's very hard to stand out in today's oversaturated gin market, but one brand, Iron Balls, has managed to do just that with its unusual flavor and steam punk aesthetic.
Operating out of a small distillery in Bangkok, the brand is founded by bar designer, Ashley Sutton, in 2015.
As a self-confessed pirate, you will more often than not find Sutton on the high seas rather than on land. While he's away brand, ambassador and bartender, Carson Quinn, rises to the rank of head distiller.
So we talked to Quinn about what makes their gin different, how flavor adds to the experience, and of course, what cocktails you can make with it.
It's not often that a truly unique spirit enters the market with the same impact that has been created by Cocalero.
Celebrating the coca leaf that has grown in the Andes mountains in South America, the spirit imparts a sense of terroir of its Homeland.
To understand this unusual spirit a little better, we speak to John Ralph, creator of cocalero and CEO of Intrepid Spirits about botanicals, flavour, what it takes to bring the unique spirit to the market and of course, how to use it.
Considered by many as the Wild West of whiskey, American single malt has always had a reputation for innovation and experimentation.
And it is through their collaborations, a lot of the time with breweries, where they're making their point of difference felt.
To underline this, Westward have released their Oregon Stout Cask Whiskey, which draws on the region's craft brew history.
We talked to Miles Monroe, head distiller at Westwood Whiskey about brewing, flavour, and the difference a good cask finish can make.
With renewed enthusiasm in Irish whiskey, it is not surprising that interest in Ireland's other national spirit, poitín, has not been far behind.
With a history that goes back hundreds of years, this once illegal spirit has always been seen as the drink of the people.
To understand the spirit better, its history and future, we talked to Dave Mulligan from Bán Poitín about craft distilling, the potency of poitín, and of course the cocktails you can make with it.
Less than two decades ago if you wanted bitters other than the faithful Angostura and Peychard, you would have to make them yourself.
And that’s where Bitter Truth stepped in. After have made bitters in their own bars, Stephan Berg and Alexander Hauck decided to open up their creations to the world.
We talk to Stephan about scaling up, the bitters in their range and of course the best way in cocktails to use them.
While they may be considered a relatively young brand, Australia's Never Never Distillery have very much taken the world by storm with their innovative juniper-first distillations.
And their efforts have not gone unnoticed, as their recent win at the World Gin Awards for world's best classic gin, will attest.
Yet it is their new distillery in the South Australian wine region of McLaren Vale, that has influenced their latest expression, a wine-based gin.
We talked to Never Never's brand director, Sean Baxter, about Ginache, working with grapes. And of course, what cocktails this new liquid will work best in.
You may have heard the term moonshine before to describe illegal liquor or the practice of prohibition era style, backyard distilling. But the term and the spirit have come a long way.
Over the past few years, the production of moonshine or white whiskey has not only become more accepted, but there are also a host of distillers who are reinventing the genre.
One such distiller is Ben Bowles of Melbourne Moonshine, who spent the last few years showing locals exactly what white lightning can be. To find out more we talk to Ben about producing a spirit without age, reinventing the category and exactly how this liquor should be used.
If you hadn't already noticed, there's a wave of premixed cocktails on the market these days. And they're not just put together by booze brands, like in the old days, these new offerings are coming from bartenders, spirits producers and people with a history of caring about the craft of drink making.
One such brand is Curatif, an Australian company that creates portable casual cocktails that are as good as you'll find in any bar.
We talked to one of the founders, Matt Sanger about flavor, balance and why Curatif is not your grandma's RTD.
The RTD drinks catagory has come a long way since the days of jack & Coke in a can.
And one of the innovative companies that is making huge head-way in the space is DRNXMYTH.
Based out of Califormia, the company is shaking up the RTD sector (quite literally).
We talk to Lawrence Cisneros, the CEO of DRNXMYTH, about balance, bartenders and the future of RTD.
You could easily say that every whisky has an interesting story to tell - stories that are formed through the grain, the cask but primarily where the liquid originates.
Most of us are familair with the stories that begin in the UK, the US or Japan but brands like Starward are endeavouring to show that Australian whisky has a story all of its own.
Picking up awards like the “World’s Best Craft Distilled Whisky” at the San Francisco World Spirits Competition, Starward is beginning redefine the nuances of what a whisky can be.
To discuss this further, we talk to Starward’s David Vitale about casks, grains and of course cocktails.
There is nothing as quintessentially American as bourbon, and its manufacture is a practice that goes back to the late 1700s.
It is steeped in tradition. It has rules for production, and it also has, to purists at least, its very own home state, Kentucky.
But back in 1997, a new brand, Jefferson's Bourbon, started up and became a disruptor in the space.
We talked to Jefferson Bourbon's founder, Trey Zoeller, about innovation, ageing, and what it means to seek balance in the blend.
If you've ever been to Dublin, you've probably heard of Slane Castle.
If you've ever followed the tour plans of any large rock bands you've probably heard of Slane Castle.
If you've had a taste of Irish whiskey, then you probably also heard of Slane Castle.
In an attempt to keep this historic house and 1,500 acre estate in the black. The Cunningham family have spent more than a decade putting down roots in the now fast growing world of Irish Whiskey.
To explain the grain, the blend, and the casks. we talked to Alex Conyngham who puts a rather titled spin on Irish whiskey distilling.
Pink Gin may be everywhere you look but New Zealand’s Scapegrace Gin are bucking the trend in the belief that there are some drinkers who are after a more sophisticated tipple.
Released at the end of last year, the Black Gin is selling out as fast as the distillery can make it.
To discuss the gin and how you can use it, we talk to Co-Founder, Marketing Director Mark Neal and bar consultant Mikey Ball.
As the interest in low and no alcohol trend increase, the level of sophistication of the brands in the space has also increased.
One such brand is Fluere, a non-alcoholic spirit made with the same distilling techniques used by perfume houses to create their high-end scents.
We talk to CEO of Fluere, Léon Meijers, about the importance of mindful drinking, the medicinal properties of botanicals and, of course, the cocktails you can make with a non-alcoholic spirit.
Coffee Liqueur and coffee based cocktails have come a long way in the last few years and many attribute that to Australian liqueur company Mr Black.
But as anyone who appreciates fine coffee will know, it is not a one note ingredient. There is a huge diversity in flavour depending on the region or origin of the beans, not matter whether you are drinking it in the day or the night.
The company have just released a new Single Origin liqueur, so we talk to Mr Black Co-Founder Tom Baker about their new expression, coffee terroir and the cocktails you really should be experiencing it in.
As global palettes change, Italian Amaros have come into their own. One of the best known examples is Fernet Branca.
For many years, Fernet was almost like a secret handshake among bartenders, with its amazing complex flavour and almost cult like following. But how much do you really know about this bitter amaro.
We talk to Edoardo Branca, the sixth generation member of the Branca family about the amaros popularity, the future of the brand and of course what cocktails it should be used in
Vodka may not be the most talked-about spirit but its definitely one that hasn’t gone away. And as any bartender will tell you Vodka pays the bills. And one of the Vodkas that is constantly in every speed rack and on every bar cart in homes is Ketel One.
Produced by the Dutch-based Notel family, Ketel One is a brand that doesn’t rest on its laurels, as evidenced from the recent release of their Botanicals range - a vodka distilled with real botanicals and infused with natural fruit essences.
We speak with Bob Nolet, 11th Generation and Master Distiller for Ketel One Vodka about doing things differently, their botanical range and the cocktails you can make with them.
The City of London Distillery open in 2012 and was the first gin distillery in the ENGLISH CAPITAL IN OVER 200 YEARs. Through their gins they have not only explored a variety of gin styles but also the history of gin-making in the city itself.
Starting with a pair of 200L copper stills named Clarissa and Jennifer (after ‘The Two Fat Ladies’ of the BBC food show), the distillery has gone on to win awards and show the variety of expressions that micro-distilling can produce.
We talk to Joe Brayford the brand ambassador for City of London about the logistics of running a distillery in the centre of such a busy city, we talk about range but in particular their Six Bells expression and of course what cocktails you can make with it.
With the apéritif category undergoing a renaissance, boutique producers such as London’s Asterley Brothers are going from strength to strength.
Incorporating a particularly British take on traditionally Italian Amaros and Vermouths, the company have recently undertaken crowd funding to expand not only their range but also their reach.
We talk to Rob Berry from Asterley Brothers about the recent release of their Schofield’s Dry Vermouth, working with renowned bartender Joe Schofield and what English terroir can bring to drinks.
Bitters are often underrated and undervalued, but they are very much the work horse of any cocktail bar.
Often paralleled with seasonings such as salt and pepper in cooking, bitters often add that perfect accent to the drinks in which they are included.
Canadian bitters company, The Bittered Sling, have recently released their bitters in a gift pack with 30-mL bottles of each of their six bitters.
To discuss flavors, terroir, and all things bitters, but of course especially what cocktails they should be used in, we're here with one of The Bittered Sling’s founders and cocktailian extraordinary, Lauren Mote.
Although not as widely popular as her sister spirits, good quality rums are beginning to make an impact in the world of craft distilling.
Utilising flavour and unique distilling methods, craft rum and cane spirits are re-introducing a new generation of drinkers to the spirit and encouraging them to think (and particularly drink) differently
To discuss craft distilling, the future of rum and the fact that you shouldn’t be afraid of their new Spiced Cane Spirit, we talk to Alexander Bell from Milton Rum Distillery.
As the world of craft spirits continues to change and evolve, so has the world of craft mixers.
The leader of the pack, Fever Tree has recently brought out three new flavours that centre on the humble Ginger Root. These new expressions, smoky ginger ale, spiced orange ginger ale and a ‘refreshingly light’ version of their premium ginger ale, open up a whole new subcategory.
To discuss these developments and what they mean to your home bar, we talk with Fever-Tree USA CEO Charles Gibb.
You might think there are enough Gins on the market but a new gin, Tod & Vixen's Dry Gin 1651, which has just been released by the Vale Fox Distillery in upstate New York, has done things a little bit differently. They have created a gin that has been specifically designed to be a good base for a cocktail.
Made in consultation with three top bartenders - gaz regan, Leo Robitschek, and Jeffrey Morgenthaler - the gin is made with botanicals including juniper and angelica root without chill filtration to “retain these robust flavours”.
We talk to founder Eral Gokgol-Kline about working with bartenders, the adventurers of foxes and what makes a good cocktail gin.
While high-alcohol spirits have stolen the spotlight for the last century, Liqueurs are often relegated to the dark corners. Yet Liqueurs are a crucial ingredient for bartenders and most well balenced cocktails.
By using the produce of Australian farmers, Marionette are not only shining a light on the fine tradition of liqueurs but also the farmers that produce the fruits, nut, herbs and spices that go into them.
The brand has six liqueurs, all designed with the modern bartender in mind.
We speak to Nick Tesar from Marionette about their range, the farmers that grow their produce and some of the cocktails that work well with these fruity concoctions.
If you’ve ever heard the expression 'Dutch Courage', it refers to the dutch national spirit Genever, which the English soldiers would swig just before battle when fighting alongside the Dutch in the late 1500s.
Often dismissed as just an old version of Gin, Genever is actually a distilled malted spirit so is actually closer to an unaged Whiskey.
Genever is one of those spirits that could easily have been lost to history if it wasn’t for brands such as Old Duff that has revived two of the original recipes.
To understand more about this spirit, we talk to the founder of Old Duff Genever, Philip Duff about the history of the spirit, what cocktails it works well in and why old Duff is worth having on your home bar.
As you reach for your bottle of craft Gin this evening to make your G&T, it's more likely than ever that you'll also be reaching for a craft tonic water to go with it. With so many craft spirits on the market, craft tonic waters and mixers are now really coming into their own.
As consumers look to better quality mixers to elevate their favour libation, a recent entry into the mixer category, Artisan Craft Mixers are looking to do things differently and are making quite a splash in the process.
We talk to Mikey Enright from Artisan about tonic water, cocktails and their Violet Bloom expression.
Inspired by stories of mystery, magic and mayhem from the historic Liberties area, the Dublin Liberties Distillery has created whiskey ingrained in the mythology of an area once known as Hell.
The two expressions that the distillery has just released in Australia tell stories as old as Dublin itself. Oak Devil takes inspiration from the carved figure that once stood watch over the entrance to the Liberties, while Copper Alley, refers to the oldest street in Dublin, named after the coin that was first minted there in the 17th century.
To understand a little more about these expressions, we talk to Darryl McNally Master Distiller of The Dublin Liberties Distillery about the rersurgence of Irish Whiskey, whiskey cocktails and the future of what is now the fastest growing spirit in the world.
It's a common misconception that all Vodka are created equal but with the release of their Single estate expressions, Bbelvedere Vodka are trying to show that this neutral spirit is anything but tasteless.
The two vodkas, made with Rye grown in the Smogóry Forest and Lake Bartężek areas of Poland, has been crafted to capture the distinctive character of these particular terroirs.
As the Vodka catagory begins to regain momentum, we talk to Brian Stewart from Belvedere Vodka to get a better understanding of terroir in Vodka, Vodka cocktails and the future of this neutral spirit.
Hayman’s Gin are launching an innovative new expression called Small Gin. A full strength gin with stronger botanical flavours, Small Gin has been designed to reduce the amount of spirit required to make a Gin & Tonic.
The expression is said to be so rich in botanical character that only 5mls is need to create a perfectly balencedG&T, which in theory reduces alcohol consumption by 80%.
With many consumers actively looking to reduce their alcohol consumption but keen to still enjoy the classic gin flavour, Hayman's have sought to create a new catagory within the thriving Gin market.
With it's release scheduled for early August,we talk to James Hayman from Hayman's Gin about how Small Gin was created, how it tastes and, of course, how this new style of Gin should be used in Highballs and other Gin cocktails.
Aperitivo hour is thought by Italians to be the most magical of the day. But it's not only Amaro liqueurs that Italian have been drinking in the twilight hours. Historically, Rosolio liqueurs were once extreamly popular but went out of fashion with the rise of Vermouth.
Giuseppe Gallo wanted to bring this style of liqueur back and recerate it for modern taste. He therfore created Italicus. Promoted as a sip of Italy, Italicus is made from Italian Bergamot and selected Italian Botanicals in the style of a Rosolio.
We talk to Haley Forest, the US brand ambassador for Italicus about the importantance of
Aperitivo culture to modern cocktails, the botanicals in their Rosolio and what it was like to win Best New Spirits Cocktail Ingredient at Tales of the Cocktail on the liqueurs release.
Nothing sums up the spirit of the Miami, better than the flavours of Coconuts and Rum, but most coconut rums have suffered from the stigma of tasting more like suntan lotion than a high quality sipping rum.
Brother and sister team, Mike and Dani Zig, are turning the flavoured Rum world on its head by using high-quality, aged, Guatemalan Rum and Coconut Water to show just how good a coconut rum can taste.
We talk to the duo about their brand Coconut Cartel, about Central American Rum and how their brand became a favourite of celebrities by smuggling coconuts in their luggage.
Bartending has a long tradition of Brandy Cocktails and the new Brandy blend, Bertoux Brandy, is dubbed as a Brandy created specifically for cocktails.
The brand has just been nominated in the top four at Tales Of The Cocktail within the Best New Spirit Or Cocktail Ingredient category.
We talk to Jeff Bell, whose name you may also know from legendary New York cocktail bar Please Don't Tell, about Brandy Cocktails and why it was time to blend a cocktail orientated Brandy.
The heavy metal band Metallica may be best known for their music but their newly released whiskey, Blackened, is making some noise as well. Using a unique technique called 'sonic enhancement', the whiskey is gaining a solid reputation beyond its celebrity status. We talk to Rob Dietrich the newly appointed Head Distiller from Blackened about the band's involvement, taking up the mantle from a legend and of course the whiskey itself.
Best known for its starring role in the Hurricane Cocktail, Fassionola Syrup is probably the best syrup you've never heard of. Used widely in Tiki drinks in the 1940s & 1950s, the recipe is commonly believed to be lost. We talk to Jason Crawley from Crawley's Simple Syrups about recreating an iconic syrup and how it can be used in cocktails today.
If the trend for non-alcoholic cocktails becoming more socially acceptable and widely available, we talk to Claire Warner from the UK's Æcorn. Sister brand to Seedlip. Æcorn is a new Aperitif range that is based on 17th Century herbal remedies that have been reimagined for modern tastes. Using a base of verjus, with added herbs, roots and even acorns, the range has been designed to create pre-dinner drinks that awaken the appetite.
If you've ever had a Gin cocktail while on a plane and thought it didn't taste quite right, you're not alone. Pickering's Gin has created a new Gin (in conjunction with British Airways) that transcends this problem and is just as tasty on the ground as it is at 20,000 feet. We ask Head Distiller, Matt Gammell, how they did it, why it works and what cocktails work with it really well.
As coffee culture has given rise to some classy new coffee liqueurs, we talk to Vanessa Wilton, founder of Manly Spirits about their Blackfin expression. We ask about the name, discuss what makes Blackfin different from other Coffee Liqueurs and, of course, talk about what cocktails you can make.
As the world's palettes become a little more bitter, we talk to Brendan Carter from Applewood Distillery about Økar. While some people may be confused by an Australian Amaro, Carter explains that are native botanicals are well suited for a more bitter taste. yet the cocktails that Økar works best with are, surprisingly, on the more Tiki side of the drinks spectrum.
With so many Gins around, we talk to Adam Carpenter, from Australian Gin brand Prohibition Liquor Co, about their Bathtub Gin expression. We ask Carpenter to explain an overproof Gin, why it was created and in what cocktails it can be used. Additionally, we discuss Gin in South Australia, whether Australian Gin should be a category and whether consumers should buy spirits based on their awards.
As Vermouth comes back into favour, we talk to Mark Ward, from Australian Vermouth brand Regal Rogue, about their Bold Red expression. As a 'dry' red vermouth, Bold Red often has people a little confused, so we ask Ward to explain why it was created, what flavours dominate it and in what cocktails it can be used. Additionally, we discuss the future of Aperitifs, new world Vermouth and the brands' soon-to-be-released organic wine based Vermouth.