Cocktails Distilled

You might think that having created beloved brands like Hendricks and Sailor Jerry, Steven Grasse would easily feel justified resting on his laurels. Instead, he sought out land in one of the most remote areas of New Hampshire, where he, with the assistance of his Head Distiller, Matt Power, created Tamworth Distilling. Known for their choice of the unusual and the truly bizarre, Grasse has used what he terms as ‘creative grenades' to push the brand's sense of enchantment and mysticism. But are one-of-a-kind releases enough in the present climate?We talk to Grasse and Power about the capacity of marketing, what makes a great spirit and what it means to distil in isolation. For more information about Tamworth Distilling, go to https://tamworthdistilling.com/

When we think about Dry January or making any non-alcoholic cocktails, we usually think about the spirits or liqueurs that we use in drinks. But how often do you think about the bitters?Coming in tiny little bottles, where you might only use a drop or two, it's easy to forget that bitters are technically alcohol. Most bitters commonly on the market sit around 35-45% ABV, and although you are only using a small amount, this can derail your non-alcoholic efforts. So, understandably, non-alcoholic bitters brands are becoming more and more popular. One such brand is the New Orleans-based El Guapo. also makes non-alcoholic mixers, syrups and RTDs. All-natural, with no-GMO ingredients, and female-led, the brand also makes non-alcoholic mixers, syrups and RTDs.We talk to El Guapo founder Christa Cotton about creating non-alc bitters, incorporating flavours and what it means to straddle the world of cocktails and non-alc.

For years, the Whiskey industry (both with an ‘e' and without) has been innovating and keeping consumers intrigued by using Single Barrel programs. Now, Tequila distillery Partida, the original additive-free Tequila, has announced that Master Tequilero José Valdez has crafted 30 unique barrels of their award-winning and highly regarded añejo for a single-barrel programme of their own. Each barrel will have unique tasting notes, making each one special and highly collectable for tequila aficionados.To find out more, we talk to Valdez about barrels, barrel sections and what this new programme will mean for consumers

When you think about Aspen, your mind probably goes to beautiful snow-covered ski runs and the jet-set taking their winter holidays on the slopes. And why not? Aspen has some of the best and most prestigious mountains for skiing and snowboarding in the world.But what if your mind instead went to Vodka? This is what Aspen Vodka is hoping your mind will do. With their use of pure ingredients and their deep appreciation for the mountain terroir, Aspen Vodka is looking to embody the essence of sustainability and luxury at one of the world's leading carbon-negative distilleries.To find out more, we talk to Jerod Day, Aspen Vodka's Director of Distilling Operations, about purity, sustainability, and creating a luxury Vodka in an overcrowded market. 

Like so many of us, Formula 1 champion Lewis Hamilton has a fondness for Tequila, but also, like many of us, he understands the advantages of imbibing less. But finding a good non-alc Tequila is not as simple as it sounds. So Hamilton did the next logical thing - he created his own. In an endeavour to honour the tradition and craft of real Tequila, he partnered with Casa Lumbre, an innovative Mexican spirit company and its distiller and co-owner Ivan Saldaña. The two them crafted Almave, which is marketed as the first non-alcoholic blue agave-based spirit distilled in Jalisco Mexico. The liquid has been designed to provide an alcohol-free alternative without compromising traditional tequila's authentic taste and cultural essence.To find out more, we talk to the distiller and co-owner of Casa Lumbre about Blue Agave and retaining the taste of Blue Agave without fermentation. 

What if you could capture the essence of a rugged Scottish island in a bottle? Join us as we journey to Islay, Scotland, with Adam Hannett, the head distiller at Bruichladdich Distillery, to explore the bold new expression of The Botanist gin—Distiller's Strength. By increasing the alcohol content to 50%, this limited edition gin accentuates its juniper core while preserving the fine balance of 22 native botanicals. Hannett highlights the importance of exploration and innovation in cocktail creation, inspiring bartenders and gin enthusiasts to push the boundaries of their craft with Islay's finest.Step into the enchanting world of Islay's botanicals with us as we uncover the nostalgic ties to plants and honor the legacy of master distiller Jim McEwan through the artistry involved in bottling Islay's unique aromas and flavors. This episode is not just a celebration of tradition but a testament to the endless possibilities of gin crafting, showcasing The Botanist's commitment to innovation and respect for the timeless beauty of Islay's landscapes. Whether you're a gin aficionado or new to the spirit, this conversation with Adam Hannett, Head Distiller at Bruichladdich Distillery, where the Botanist is made, promises a taste of something truly special.To find out more go to thebotanist.com/Or buy a bottle with our affiliate link 

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 Lynnette 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 brandFor 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 itselfTo 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