Podcast appearances and mentions of london dry

Fresh off the ADI awards stage, Jon Hillgren—founder of Hernö Gin Distillery in Härnösand, Sweden—joins host Ronnell Richards to celebrate an unprecedented third-straight Best-in-Class win. From crafting organic botanicals 500 km north of Stockholm to breaking into U.S. markets via ADI's International Spirits Competition, Jon explains how patience, precision, and purposeful marketing turned a small Nordic gin house into a global sensation.Winning Three Years RunningWhy Hernö's London Dry, Navy Strength, and Old Tom gins each captured ADI's top honor in consecutive years.How consistent medal wins translate directly into distribution deals—most recently in California.Crafting Gin Above the 62nd ParallelThe flavor impact of sourcing 100 % certified-organic botanicals in Sweden's cool climate.Why Hernö lets each batch rest a full 24 hours (instead of the industry-standard five) to maximize aroma extraction.Choosing the Right CompetitionsJon's criteria for entering only six global competitions—focusing on jury expertise, professional organization, and marketing reach.How ADI uniquely connects medal-winners with U.S. buyers across multiple states.Building a Single-Category BrandThe strategy behind being “hard-core gin only” and offering London Dry, Navy Strength, Old Tom, terroir-driven editions, and limited collectibles for aficionados.Balancing core SKUs with small-batch releases to keep both bartenders and collectors engaged.Advice for International DistillersWhy European producers should view ADI as a gateway to America's 50 distinct spirits markets.The importance of face-to-face networking at conferences where distillers, glass suppliers, and importers converge.On Craft Over Speed:“We could finish a batch in five hours, but we wouldn't be up here collecting awards every year.” – Jon HillgrenOn Choosing Competitions Wisely:“We focus on contests that are professionally run and reach real buyers. One medal is nice; three in a row is marketing gold.” – Jon HillgrenOn ADI's Unique Value:“Winning here doesn't just get you a trophy—it gets your bottles in front of state-by-state buyers. That's how we landed in California.” – Jon HillgrenHernö Gin Distillery: https://www.hernogin.comExplore core expressions and limited releases.Find U.S. availability and international stockists.American Distilling Institute (ADI): https://distilling.comLearn about membership, judging criteria, and next year's International Spirits Competition.Follow Hernö on Instagram (@hernogin): Track new cask finishes, seasonal foraged gins, and distillery news.Taste the Triple Winner: Order Hernö London Dry or Old Tom and experience why judges keep handing it gold.Enter Your Spirits: Distillers outside the U.S.—submit to ADI and leverage its buyer introductions.Join ADI: Tap into a global network, attend the next conference, and elevate your craft.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Jon Hillgren, Hernö Gin DistilleryLocation: Recorded onsite immediately after the 2025 ADI Awards CeremonyEnjoyed this episode?Rate & Review the show on your favorite podcast app.Subscribe for more conversations with the world's most innovative distillers.Join ADI and be part of the craft-spirits movement: https://distilling.com/membershipRaise a glass—because every drop has a story and every voice advances the heart of distilling.Thank You for Listening!

Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: David T. Smith - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, Natasha Bahrami - creator of The Gin Room in St. Louis and Gin World, which is an international gin education series for bartenders and other industry professionals), and Virginia Miller - experienced spirits judge and travel writer (The Perfect Spot) who works with esteemed organizations like the World's 50 Best and the James Beard Foundation During this session, we'll discuss topics ranging from: What constitutes a London Dry gin from a technical standpoint building a botanical library Use of character-forward distillate bases Deployment of color in gin and related products And much, much more!

How We Seeez It! Episode 277  Harry Potter and the Order of the Phoenix “Ah, I thought we might hit this little snag. You seem to be laboring under the delusion that I am going to -what is the phrase? -come quietly.” Albus Dumbledore. Fifth in the movie series we join the golden trio as they have grown into young adult and straight into the dark times coming to the wizarding world with the return of Tom, or as some would call Lord Voldemort. Harry steps up his game and becomes the leader that we all knew he could, and we also get to see some of the side characters join in and become a big part of the story.  We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. “The Quibble Riddler” See picture "Hem Hem!" 1.5 oz mezcal  1.5 oz strawberry purée  .75 oz Campari  .5 oz simple syrup  1 oz fresh lemon juice  Topped with blood orange ginger beer   The Flaming Phoenix  1 shot gin infused overnight with butterfly pea flowers (or Blue Empress gin) Add a little edible luster dust Float a scant spoonful of everclear on top and set it on fire.  Extinguish with ginger ale.    Pink Lady 1 1/2 ounces London Dry gin 1/2 ounce applejack 3/4 ounce lemon juice, freshly squeezed 1/4 ounce grenadine 1 egg white Garnish: brandied cherry   Beer: Bottle logic  Dark Forces   Show links. HWSI LinkTree HWSI Facebook Link  HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don't forget to leave a rating, review, and subscribe! Paul Harrington's Jasmine Recipe Ingredients - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass and garnish with a lemon twist.

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don't forget to leave a rating, review, and subscribe! Salvatore Calabrese's Breakfast Martini Recipe Ingredients - 1 ¾ ounces London Dry gin - ½ ounce Cointreau - ½ ounce lemon juice - 1 heaped barspoon Wilkin & Sons Orange Marmalade - Garnish: orange twist Directions 1. Add all ingredients to a shaker tin with ice.2. Stir to dissolve marmalade, discard excess water, and add fresh ice. 3. Shake until chilled.4. Strain into a chilled cocktail glass.5. Garnish with a shredded orange or orange twist.

We're just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!While it was very hot there, it's been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…Starting with our featured products. We've got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they're perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London's Knightsbridge.And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It's The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Clover Club 60ml London Dry gin15ml raspberry syrup*15ml freshly-squeezed lemon juice1 egg white3 fresh raspberries to garnishMethod:Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.*Raspberry syrup:2/3 cup water2/3 cup caster sugar1 cup raspberriesMethod:Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.Hoot The RedeemerMOTH DrinksNauticusPanda & SonsThe Berkeley Rooftop Pool & BarThe Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper EnglishWhitebox CocktailsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

I Rolling Stone Spirits Awards 2024 hanno incoronato Martin Miller's Westbourne Gin come il “Best London Dry Gin”. Questo prestigioso riconoscimento arricchisce ulteriormente il palmarès di premi ottenuti dai gin firmati Martin Miller's e conferma l'elevata qualità dei loro prodotti.

Sabatini Gin inaugura la stagione estiva con un tris di cocktail firmati da Martina Bonci, e inseriti nell'esclusiva Sharing Moments, la drink list nata dalla collaborazione tutta toscana con Gucci Giardino. I signature cocktail realizzati con Sabatini Gin e Sabatini 0.0 accontenteranno sia gli amanti del classico London Dry, sia chi preferisce puntare su una proposta analcolica, senza scendere a compromessi con gusto e qualità.

We have a glorious mish-mash of tastes and experiences in this episode and we've loved every one of them. Starting with our two featured products, the omnipresent Mr Black Cold Brew Coffee Liqueur and the small batch Baba au Rum Special Edition Guyana Single Cask Rum.Our book choice sees us going back in time, to 1948 in fact. This is when David A. Embury first published The Fine Art of Mixing Drinks, and it's been one of the most revered books on cocktails and bar culture ever since.The Gaucho group of restaurants haven't been going for quite that long but long enough to have built a reputation for being one of the top spots for quality Argentinian steaks and wines across its 22 UK sites. But cocktails? Not so much. Until now that is. We popped in to try the brand new drinks list and were pretty darned impressed. As you'll hear from our review.And then another place which was never on our radar – the Isle of Man, where we catch up with Drew Fleming to talk about his bar Kiki Lounge and his plans to put IoM on the global cocktail map.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Martini (Medium)40ml London Dry gin20ml dry vermouth20ml sweet vermouthMethod:Stir ingredients over ice and pour into a chilled Martini glass.Adapted from The Savoy Cocktail BookBaba au Rum Special Edition Guyana Single Cask RumGaucho RestaurantsKiki LoungeMr Black Cold Brew Coffee LiqueurThe Fine Art of Mixing Drinks by David A. EmburyDrew Fleming and Jamie from Kiki Lounge will be at Seed Library, Shoreditch on 17th July. Book your seats at seedlibraryshoreditch.com The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Content warning for discussion of genocide. Hey, Hi, Hello, this is the History Wizard and welcome back for Day 7 of Have a Day w/ The History Wizard. Thank you to everyone who tuned in for Day 6 last week, and especially thank you to everyone who rated and/or reviewed the podcast. I hope you all learned something last week and I hope the same for this week. Speaking of weeks, we've finally hit our first week! Get it? This is episode 7, the episodes are called Days. There are 7 Days in a Week… I'm funny dammit! I've got something special for you starting at the end of Week 1. It's a new segment I'm going to call the Alchemist's Table. Every Day I'm going to be sharing with you a cocktail recipe that I have invented. If you enjoy a nice cocktail and you aren't driving to work feel free to make yourself one before sitting down for the rest of the episode. For Day 7 we're going to be enjoying the first cocktail I ever created. It's called A Taste of Spring. It starts with 2 oz of Gin, I prefer gunpowder gin, but a London Dry will work just fine. Followed by 1 oz of elderflower liquor, 1 oz of lavender syrup, stir for about 30 seconds in ice before straining into a rocks glass over ice. And that, my friends, is a Taste of Spring. Enjoy. Anyway, it's time to head back to the West, and for this episode we have to travel back in time to the 5th century BCE for the Siege of Melos during the Peloponnesian War. IN a modern historical context we look at the Peloponnesian War as being between Sparta and Athens, and while this isn't technically wrong, it's also not as right as it could be. The Peloponnesian War was fought between the Delian League, which was a confederacy of various Greek city-states with Atens in supreme control. The Delian League was created as a defensive alliance against the Persian Empire following the Second Persian Invasion of Greece (this is the invasion that included the famed Battle of Thermopylae). And the Peloponnesian League which was less a league and more an ancient world version of the Warsaw Pact, with Sparta (then called Lacadeamon) at the head with its various allied city states. See, around 550 BCE SParta got tired of having to conquer everyone and instead offered to NOT conquer them if they joined the League. The Delian League got its name from the island of Delos where they would meet and where their treasury was held before being moved to Athens in 454 BCE. The Peloponnesian League got IT'S name from the peninsula at the southern tip of Greece, which is known as the Peloponnese Peninsula. The Peloponnesian League is something of a misnomer as its membership was not limited to that area of Greece. But, I ramble, and so let us return to the Peloponnesian War. Why did Sparta and Athens, erstwhile allies against Xerxes I and the Persian Empire decide to go to war with each other? The period between the Second Persian Invasion of Greece and the Peloponnesian War is sometimes known as the Pentecontaetia, a term which means “a period of 50 years” which refers to the 48 year period between 479 and 431 BCE. The Pentecontaetia saw the rise of Athens as one of the most prominent Greek City States, it saw the rise of Athenian democracy, and it saw the rise of tensions between Sparta and Athens. You can look at this period as somewhat similar to the rising tensions between Rome and Carthage. Sparta HAD been the most powerful Greek city-state, and now suddenly they had a rival and didn't like that. Sparta was the Sasuke to Athens Naruto, the Vegeta to Athen's Goku. Following the flight of the Persian armies from Greece Athens began to rebuild the great walls around their city that had been lost to the Persian armies. Sparta, upon learning about this construction, asked them not to do that. But Athens rebuffed them, not wanting to put Athens effectively under the control of Sparta's massive army. Another way we can view Athens and Sparta through the lens of Carthage and Rome is that Athens was vastly superior at sea, and Sparta was vastly superior on land, just as Carthage and Rome were, respectively. I'm taking bets now on who is going to win this war, assuming you don't already know. These tensions, which were further exacerbated by a helot revolt within Sparta would explode, though not terribly violently, during a 15 year conflict known as the First Peloponnesian War. This first war would end with the signing of the Thirty Years Peace treaty. This treaty, which would only last for 15 years, would solidify the Athenian and Spartan Empires and would cement Athens as a true powerhouse in the Aegean Sea. Conflict between Athens and Corinth, a member of the Peloponnesian League, is what ultimately led to war. Athens and Corinth effectively fought a brief proxy war over control of the Corinthian colony of Potidea. Corinth, outraged that Athens had encouraged one of its colonies to rebel against their authority, urged Sparta to call a conclave to try and arbitrate peace as was stipulated under the Thirty Years Peace.  The Spartan King Archidamus II urged the Spartan magistrates (known as ephor) and the citizen assembly known as the ecclesia not to go to war, but in the end the assembly determined that Athens, in urging Potidea to rebel against one of their allies and then aiding them in the fight for the city had broken the Peace and war was officially declared in 431 BCE. The Second Peloponnesian War had begun. The Second Peloponnesian War, often known as just the Peloponnesian War, can be broken up into three distinct segments. The Archidamian War, The Sicilian Expedition, and the Decelean War. The first 10 years of the war are sometimes also called the Ten Years War. Sparta was, almost entirely, a land based empire. The Spartan Army was the most feared and one of the best trained armies of the ancient world. Their hoplites and their phalanxes were nearly invincible. Meanwhile Athens had the same prestige on the waves. The Battle of Salamis in 480 BCE, though discussed far less frequently than the concurrent Battle of Thermopylae, is no less impressive a feat of military genius. So the Spartan strategy during the beginning of the war was to march its armies to the land around the city state of Athens and seize them. This caused many Athenian farmers to abandon their farms and retreat behind Athens famous Long Walls. The Long Walls were fortified walls that connected Athens' main city to its ports at Piraeus and Phaleron. So despite the loss of farmland around Athens itself, this siege did basically nothing. Sparta was also only able to keep troops on the field for a few weeks at a time, as the hoplites were still needed to harvest their own fields and troops were always needed to keep the helots in line. The longest siege of the Ten Years War was only 40 days. Meanwhile Athens stayed in the Aegean Sea with their fleet, avoiding any open warfare with the Spartans who were unable to breach their walls anyway. The Athenians had great successes in their early naval battles, including the Battle of Naucaptus where 20 Athenian ships went up  against 77 Peloponnesian ships and emerged victorious. Of course, all of Athen's momentum would come to a screeching and screaming halt when th plague hit in 430 BCE. The Plague of Athens was an interesting facet of the war. While some Athenians believed that the Spartans were the cause of the plague, evidenced they said by the fact that the Spartans were unaffected by it, but Thucydides, author the the famous History of the Peloponnesian War was in the city when the plague hit. He even contracted it and survived his illness. Thucydides says that the plague came from Ethiopia as it appeared to have entered Athens along the Long Wall from the port of Piraeus. There's not much in the way of evidence regarding WHAT exactly the plague was, although Thucydides listed out a large number of symptoms that victims experienced including: Fever, Redness and inflammation in the eyes, Sore throats leading to bleeding and bad breath, Sneezing, Loss of voice, Coughing, Vomiting, Pustules and ulcers on the body, Extreme thirst, Insomnia, Diarrhea, Convulsions, and Gangrene. Modern epidemiologists and paleopathologists believe, based on extensive examination of all the available evidence that the plague was likely either smallpox or typhus, although it's unlikely that we'll ever know for certain. The plague had a massive impact on the course of the war. For one, it killed Pericles, the Athenian statesman and strategos of the Athenian military. It also killed over 30,000 people, made foreign mercenaries unwilling to aid Athens, no matter how much they were offered as they did not want to risk getting sick, the plague even halted any Spartan military action in Attica until it was finished as the Spartans also feared the disease. Even with the loss of Pericles Athens continued to have success on sea as well as on land through the efforts of their commanders Demosthenes and Cleon. They started to put cracks in the Spartan armies image of invincibility until the Spartans captured Amphipolis, a silver mine that supplied much of the Athenian war chest in 424 BCE. In 422 a great battle was fought at Amphipolis which saw both Cleon, and the Spartan general Brasidas killed. The loss of these military commanders would see Athens and Sparta sit down to try and negotiate peace.  The Peace of Nicias would be a failure from the very start. Despite it, nominally, declaring peace between Sparta and Athens, despite PoWs being exchanged and control over territories ceded back to those who originally owned them, the Peace of Nicias was something of a joke. Sparta and Athens entered something of a Cold War. They didn't fight against each other specifically, but Athens spent a LOT of time trying to stir up helot revolts and encourage Spartan allies to revolt against them in order to gain greater autonomy under Athenian democracy.  Something that is interesting to note, is that despite the single largest land battle of the Peloponnesian War taking place in 418 BCE, the Peace wasn't formally abandoned, and war declared again between Athens and Sparta until 214 BCE. The Battle of Mantinea was fought between Sparta and some of its Arcadian allies on one side, and the combined might of Argos, Athens, Mantinea and various Arcadian allies of Argos. The battle, which involved nearly 20,000 troops combined, ended with a Spartan victory and saw a reversal of previous trends. After the Spartan loss at the Battle of Pylos in 425 BCE many began to think of the Spartans as weak and cowardly, but Mantinea reversed that thinking very quickly. The Siege of Melos, the true subject of this episode, also took place during the Peace of Nicias. Athenian aggression against Melos began about 10 years before the Siege. Melos was a small island about 68 miles off the Eastern coast of Greece. Small islands, due to their reliance on navies, were generally allies of Athens who had uncontested control of the seas. Melos though, decided to remain neutral. They were ethnically Dorian, same as the Spartans (the Athenians were ethnically Ionian). In 425 Athens demanded that Melos pay them a 15 talents (about 390 kgs) of silver. Melos refused. They were determined to remain neutral (although there is pretty good evidence that they donated 20 minas (about 12.5 kgs) of silver to the Spartan war effort. In 216 BCE Athens once again went to Melos and demanded that Melos join the Delian League and pay tribute. Melos again refused. Thucydides wrote a dramatization of conversation between Athenian embassies and the leaders of Melos in his Histories (Book 5, Chapters 84–116). The Melian Dialogue is one of the earliest events I learned about during undergrad when I took a class on the History of Just War. I need to go off on a slight tangent here. When I took this class there was this one guy, whose name I never learned. He was jacked as hell and always showed up to class double fisting iced coffees from Starbucks. Now this class was built around a questionL “Is there such a thing as a Just War?”, but apparently this dude never read the syllabus because about 3 weeks into class he asks “When are we gonna get to the battles?” See, he thought it was History of Just War, just meaning only. He thought it was a military history class, not a class on moral philosophy seen through the context of war. I'm pretty sure he got an A though… Anyway, back to Melos. It's unlikely that the conversation Thucydides wrote out is how it played out in real life, though given the Athenian love of oration and speeches, he's probably not TOO far off the mark. I'm going to read you a part of the Melian Dialogue: Athenians. For ourselves, we shall not trouble you with specious pretences- either of how we have a right to our empire because we overthrew the Mede, or are now attacking you because of wrong that you have done us- and make a long speech which would not be believed; and in return we hope that you, instead of thinking to influence us by saying that you did not join the Lacedaemonians, although their colonists, or that you have done us no wrong, will aim at what is feasible, holding in view the real sentiments of us both; since you know as well as we do that right, as the world goes, is only in question between equals in power, while the strong do what they can and the weak suffer what they must. Melians. As we think, at any rate, it is expedient- we speak as we are obliged, since you enjoin us to let right alone and talk only of interest- that you should not destroy what is our common protection, the privilege of being allowed in danger to invoke what is fair and right, and even to profit by arguments not strictly valid if they can be got to pass current. And you are as much interested in this as any, as your fall would be a signal for the heaviest vengeance and an example for the world to meditate upon. Athenians. The end of our empire, if end it should, does not frighten us: a rival empire like Lacedaemon, even if Lacedaemon was our real antagonist, is not so terrible to the vanquished as subjects who by themselves attack and overpower their rulers. This, however, is a risk that we are content to take. We will now proceed to show you that we are come here in the interest of our empire, and that we shall say what we are now going to say, for the preservation of your country; as we would fain exercise that empire over you without trouble, and see you preserved for the good of us both. Melians. And how, pray, could it turn out as good for us to serve as for you to rule? Athenians. Because you would have the advantage of submitting before suffering the worst, and we should gain by not destroying you. Melians. So that you would not consent to our being neutral, friends instead of enemies, but allies of neither side. Athenians. No; for your hostility cannot so much hurt us as your friendship will be an argument to our subjects of our weakness, and your enmity of our power. Melians. Is that your subjects' idea of equity, to put those who have nothing to do with you in the same category with peoples that are most of them your own colonists, and some conquered rebels? Athenians. As far as right goes they think one has as much of it as the other, and that if any maintain their independence it is because they are strong, and that if we do not molest them it is because we are afraid; so that besides extending our empire we should gain in security by your subjection; the fact that you are islanders and weaker than others rendering it all the more important that you should not succeed in baffling the masters of the sea. See, Athens refused to allow Melos to remain neutral because they believed that, if they allowed this small, weak nation to live independent of their might that they would soon find themselves overrun with rebellion as all others would see Athens let Melos go free and see Athens as weak, as if they somehow feared fighting Melos. So, pragmatically, it would be better for them to kill all the Melians to maintain their image as strong than it would be for them to simply leave Melos be. Despite their claim to democracy, Athens was very much of the opinion that might made right. The strong take what they can and the weak suffer as they must. This was, more or less the beginning of Just War theory, as it was one of the first time that justice, fairness, and rightness was discusses in the context of war. Just War Theory, by the way, is generally made up of three elements. Jus ad bellum, do you have just reasons for going to war? Jus in bello, is your conduct during war just? And a more modern addition, jus post bellum, is your conduct after the war is over also just? Melos, ultimately, refused to surrender to Athens and, indeed, tried to fight against their armies and ultimately failed. The siege lasted from summer of 416 until the winter and ended with Melos surrendering. Athens, in a very Genghis Khan esque move decided to kill every adult man on Melos and sell all of the women and children into slavery. This form of genocide where one particular gender is targeted is common in old world genocides. Very often it is the men, those who could join opposing militaries who would be targeted for the slaughter although Shaka Zulu was infamous for killing all the women and folding the men into his armed forces during his conquests. The genocide of Melos wasn't an attempt to wipe out an ethnicity, Melians being Dorian just like the Spartans. It WAS, however, intended to destroy the people of Melos, and it succeeded. The Peloponnesian War would continue until 404 BCE and would end with a Spartan victory, partially through aid gained from the Achaemenid Dynasty from Persia and some from Alcibiades of Athens, but the war isn't the important part and so we will ignore the final 12 years of it. That's it for this week. No new reviews, so let's jump right into the outro. Have a Day! w/ The History Wizard is brought to you by me, The History Wizard. If you want to see/hear more of me you can find me on Tiktok @thehistorywizard or on Instagram @the_history_wizard. Please remember to rate, review, and subscribe to Have a Day! On your pod catcher of choice. The more you do, the more people will be able to listen and learn along with you. Thank you  for sticking around until the end and, as always, Have a Day.    

It's Happy Hour! In this episode Ben drinks like it's the very first time with his upscale Long Island Iced Tea. It gets the job done but is it too many good things? Meanwhile Matthew is taking the high road with his fancy original the Gin Blossom. It's a floral delight perfect spring time sipping. They also discuss the joys of roadside car maintenance and turn to the legendary Bob Ross for advice. Recipes below.Long Island Iced Tea3/4 oz Vodka3/4 oz White Rum3/4 oz Gin3/4 oz Blanco Tequila3/4 oz Cointreau3/4 oz Simple Syrup3/4 oz Lemon JuiceSplash of Coca ColaCombine vodka, rum, gin, tequila, Cointreau, simple syrup and lemon juice in a mixing glass without ice and stir gently to combine. Pour into a highball glass with ice. Top with Coca Cola. Garnish with an Oreo you child.Gin Blossom1 1/2 oz Gin (Floral is preferred but London Dry would work fine too)1/2 oz D.O.M. Benedictine3/4 oz Lemon Juice1/2 oz Lemon Simple Syrup (or simple syrup)2 Dashes Peychaud's BittersAdd all ingredients to a cocktail shaker with ice. Shake for 15 seconds. Double strain into a chilled coupe glass. Garnish with a lemon twist.

We're stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith's Vesper recipe — and don't forget to subscribe! Patrick Smith's Vesper Recipe Ingredients - 2 ounces London Dry gin - 1 ounce vodka - 1 ounce of Tempus Fugit Kina L'Aéro d'Or Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist. Hosted on Acast. See acast.com/privacy for more information.

In Washington D.C., the Gin Rickey is not so much a preferred drink but part of the city's cultural fabric. It is here, history and booze historians tell us, that gin cemented its status as the signature spirit of lime-scented highballs, before winning the hearts and palates of the social and political elite. Here to tell us how it did so, and why the Gin Rickey is so revered, is Andra “AJ” Johnson. A longtime D.C. resident and hospitality veteran, AJ is the managing partner of Serenata, in the city's Union Market District, and founder of the Back to Black pop-up. Listen on (or read below) to discover AJ's Gin Rickey recipe — and don't forget to like, review, and subscribe! Andra “AJ” Johnson's Gin Rickey Recipe Ingredients - 2 ounces London Dry-style gin - ½ ounce fresh lime juice - 5 ounces club soda - Garnish: fresh lime wedge Directions 1. Add gin and lime to a chilled highball glass and stir slightly. 2. Top with club soda poured down a spiral bar spoon. 3. Carefully add ice. 4. Garnish with lime wedge. Hosted on Acast. See acast.com/privacy for more information.

Episode 311: Cornish Rock Gin - London Dry by The Tonic Screwdriver

Irish native and Shrewsbury local, Kempo, kills The Gauntlet.Follow Kempo:@thetruekempoKempo's White Lady:Ingredients:45ml Gin (Beefeater but any London Dry can be used)22.5ml Triple Sec22.5ml Lemon10ml Simple Syrup1 Egg WhiteGarnish with lemon twist or edible flowersPrep:Add all ingredients to tin. Dry Shake, then wet shake. Fine strain into a chilled coupe, garnish and enjoy!FOLLOWInstagram, Facebook, Twitter, Snapchat, Twitch & Tiktok @brpdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homePatreon: www.patreon.com/brpdrinkalongCall The Suggestion Box: (423) POD-RANT (423) 763-7268LEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.comMUSICTrauma Parlor: https://open.spotify.com/artist/1PDlUPjR2lk7vPX5NCX8Hi?si=mtrOsDqTTJuGe-Dy5fZHLQBRP Spotify Playlists: https://open.spotify.com/user/vxrhwthznghu758w9x6qoy4mk?si=a23ef91df4b34f5b

The genre of split-base classic cocktails is a lot thinner than you might imagine. And, honestly, it's questionable whether today's drink, The Warday's, can even be considered a classic, such is its relative anonymity. But it is past time you get to know this 1930s gin and apple brandy mashup. Here to explore it with us is Eryn Reece, a New York-based bartender, qualified spirits expert and judge, Speed Rack National Champion, and Tales of the Cocktail Dame Hall of Fame Inductee. Listen on (or read below) to discover Eryn's Warday's recipe — and don't forget to like, review, and subscribe! Eryn Reece's Warday's Recipe Ingredients - 1 ounce Calvados, such as Lemorton - 1 ounce London Dry gin, such as Beefeater - ¾ ounce sweet vermouth, such as Carpano Antica - ¼ ounce yellow Chartreuse - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

It's Mr. David Wondrich. It's the Martini. And this ain't no riff or re-run. Instead, we're revisiting this most iconic of classics at Cocktail College, and we're doing so with one of the biggest names in the business. For decades, Wondrich has been at the forefront of chronicling and uncovering cocktail history. He is a James Beard Award-winning author, the editor-in-chief of the Oxford Companion to Spirits & Cocktails, the resident Spirits & Cocktails historian and advisor at Flaviar, and co-host of the Fix Me a Drink podcast.Listen on (or read below) to discover Wondrich's Martini recipe — and don't forget to like, review and subscribe! David Wondrich's Martini Recipe Ingredients - 3 parts London Dry gin, such as Tanqueray - 1 part dry vermouth, such as Noilly Prat - 2 dashes orange bitters - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

It's the Army & Navy, folks, an orgeat-sweetened gin sour (sans egg white) that seems to be perenially there, hiding in plain sight — camouflaged, if you will. Joining us to talk through this relatively anonymous classic is Ben Brown, beverage director of New York's Porchlight. Listen on for tips on how to make your own orgeat, ideal sour specs, and general chat on David A. Embury's curmudgeonly nature. Listen on (or read below) to discover Brown's Army & Navy recipe — and don't forget to subscribe! Ben Brown's Army & Navy Recipe Ingredients - 2 dashes Angostura bitters - ¾ ounce lemon juice - ¾ ounce orgeat - 2 ounces London Dry gin Directions 1. Combine all ingredients in a shaker tin with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Serve without garnish. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we speak to Rachel Hicks, Co - Founder of Sky Wave Gin. It took over 6 months, more than 40 recipe variations, and over 300 expert testers to get to the smooth flavours you can now enjoy in Sky Wave's award winning Signature London Dry Gin -–officially The World's Best Contemporary London Dry Gin. Sky Wave Gin distil exactingly to the London Dry style using the ‘one shot' method to create their multi-award winning signature gin. The perfect quantity of 13 botanicals from around the world for each single batch are added directly to the wash, resulting in a fabulous, full-flavoured mouth feel. They add absolutely nothing afterwards except the finest Oxfordshire natural mineral water from Blenheim Palace, so that they can absolutely guarantee the flavours going in to your glass. It is distilled gently in very small batches, only a few hundred bottles at a time allowing them to manage the flavour precisely and results in a remarkably smooth gin.During the recording, we discuss:Rachel's career from being a journalist in the BBC to creating the worlds best ginChallenges faced while building the brand and productDefining moments that impacted the brands growthMaking sure the brand resonates with consumers and stays relevant in an ever-changing marketInnovative strategies and unique marketing approaches to promote your brandStepping up to a super premium Gin brandContact Harlands Accountants / The Evolving Accountant Tweet us at @Harlands_NE Give us a follow on LinkedIN Give us a Like on Facebook Email us at host@theevolvingaccountant.co.uk Don't forget to leave us a review Thanks for listening!

As a category, Gin is exploding in popularity, and with this growth comes category expansion. Monique Huston, SVP of Spirits Portfolio Management joins me once again to keep us current. Invest 10 minutes in the new landscape of Gin.Explore:Maison Mirabeau RivieraPoli Marconi 42AlkemistBayabBoomsmaFour PillarsJ. Rieger & Co

It's an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until its closure for renovations in 2017. Caiafa now runs the beverage and hospitality consulting enterprise, Handle Bars NYC, and is the author of “The Waldorf Astoria Bar Book,” which published just before the hotel's closure. Listen on to discover Caiafa's Bronx recipe — and don't forget to like, review, and subscribe! Enter the Mount Gay ‘A Taste of Home' Cocktail Competition here.Frank Caiafa's Bronx Recipe Ingredients - 1 ½ ounces London Dry gin - ½ ounce dry vermouth - ½ ounce sweet vermouth - 1 ounce freshly squeezed orange juice - 1 dash orange bitters - Garnish: orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled.3. Strain into a chilled Nick & Nora glass.4. Express and discard an orange twist garnish. Intro music credit: “Arabian Nights,” by Joseph M. Knecht's Waldorf-Astoria Dance Orchestra, 1918 (M. David/W. Hewitt), courtesy Library of Congress, National Jukebox. Hosted on Acast. See acast.com/privacy for more information.

In this episode we make the OG Martini, but in this case the OG refers to “Original Gin”. Jules puts a passion fruit and infused vanilla vodka spin on it, then Brad gives us the backstory on the history of the classic Martini. The Martini Remember - the ratio of Gin to Vermouth is 2 parts to 1 part 3 oz of Gin (Plymouth or your favorite London Dry) 1½ oz dry vermouth (Dolin or Nolly Pratt) Add ingredients to mixing glass and stir (with bar spoon) for 30 seconds with large chunks of ice (if you have it) Place hawthorn strainer on top of mixing glass and pour into chilled martini glass Garnish with lemon twist, olives, or a cocktail onion (and call it a “Gibson”) Passion Fruit Vanilla Martini  1.5 oz Vanilla vodka ¾ oz Passion fruit liqueur 1 oz Passion fruit puree ½ oz Vanilla syrup (1 cup water + 1 cup Sugar + stir in 1 tbsp vanilla extract) ½ oz Lime juice Small glass of Prosecco or chilled champagne Ice Add everything but prosecco or champagne to shaker Double strain into a chilled coupe glass Serve with a glass of chilled prosecco or champagne  Tip: How to order a Martini at the bar  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of Lit & Lucid is Darnell Smith, Founder & CEO of MXXN. Pronounced "moon" MXXN, is a non-alcoholic, cannabis-infused spirits brand that is evolving today's cocktail culture. Darnell shares more about his professional background and how his experience working with companies like Diageo and Pernod Ricard, where he focused on innovation and commercialization, that provided him with the insight needed to create an infused beverage. We learn more about MXXN's offerings which currently include Kentucky Oak, Jalisco Agave, and London Dry which are meant to mimimic some of your favorite spirits. We chat in-depth about the benefits of having a cannabis-infused mixer available to those who would like to be part of the social scene without the need to consume alcohol. While the infused beverage market is becoming more popular, Darnell was candid with us about some of the difficulties his brand has faced when pitching the product to dispensaries. We all agree that with more time and education this product is sure to be a mega hit across California as well as in the legal states that are including social consumption lounges in their legalization model. NY, CO, NV, MI and beyond stay tuned! MXXN may be looking to make a drop in your state soon. --- Support this podcast: https://anchor.fm/lit-and-lucid/support

Did you know that London Dry gin has protected status? Join Fever Tree's Craig Harper and the Gin Institute's Jake Burger as they reveal what makes London Dry gin so unique and what you should expect from its taste.You must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.CONNECT WITH US ON: Facebook: https://www.facebook.com/DiageoBarAcademy Instagram: https://www.instagram.com/diageobarac/ See acast.com/privacy for privacy and opt-out information.

3/4oz - 1.5oz London Dry gin 3/4oz - 1oz Sweet Vermout 3/4oz Chartreuse 2 dashes orange bitters garnish with an orange peel and a cherry Rocket mail was an experiment by the United States Postal Service to use new technology to send mail farther faster. USPS Smithsonian wikipedia My website and instagram --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Traditional Long Island Iced Teas break all the rules that have since defined the craft cocktailmovement. But that doesn't mean that — when made to more exacting standards — we shoulddiscount its merits as a quality cocktail. In today's episode, Porchlight beverage directorNicholas Bennett teaches us how to upgrade the LIIT. Listen on (or read below) to discoverBennett's Long Island Iced Tea recipe — and don't forget to subscribe!Nicholas Bennett's Long Island Iced Tea Recipe Ingredients - 1⁄2 ounce vodka- 1⁄2 ounce London Dry gin- 1⁄2 ounce white rum- 1⁄2 ounce blanco tequila- 1⁄2 ounce Cointreau- 3⁄4 ounce fresh lemon juice- 1/2 ounce simple syrup- Coca Cola, to top- 4 dashes Angostura bittersDirections 1. Add vodka, gin, rum, tequila, Cointreau, simple syrup, and fresh lemon juice to a cocktail shaker with ice.2. Shake until chilled.3. Strain into an ice-filled highball glass.4. Top with Coca Cola.5. Finish with 4 dashes Angostura bitters and garnish with an optional orange or lemon wedge. See acast.com/privacy for privacy and opt-out information.

Episode 75 features Beefeater Gin, a London Dry style produced in London. Bottled in 750ml at 44% ABV, or 88 proof, for the US market, it retails for $20. Enjoy this episode with a classic Beefeater Gin Martini, or served with tonic. Beefeater's official website: https://www.beefeatergin.com/en-US (https://www.beefeatergin.com/) Brief Historical Timeline: 1820 - Chelsea Distillery is founded by the Taylor family 1863 - James Burrough purchases the distillery 1876 - Beefeater Gin is first introduced 1895 - The nine botanicals used in Beefeater are recorded in a company recipe book 1908 - Production moves to a new distillery in Lambeth, a part of London 1958 - Distillery moves again, to a site in Kennington, a part of London 1987 - The Burrough family sells Beefeater to brewing giant Whitbread 1995 - Desmond Payne becomes Master Distiller for Beefeater 2005 - Pernod Ricard acquires Beefeater 2014 - A visitor center opens at the distillery 2019 - Sales peak at 3.4 million 9-liter equivalent cases Key Cocktails: Beefeater mixes very well, try it in a favorite gin cocktail. Suggested serves include Gin & Tonic with 1 part gin to 3 parts tonic. References: https://www.bbc.com/travel/article/20151023-the-secret-life-of-beefeaters (BBC Article on Beefeaters, the Yeoman of the Guard) https://www.thespiritsbusiness.com/2018/05/beefeater-a-brand-history/ (The Spirits Business Article on Beefeater) https://www.masterofmalt.com/blog/post/the-history-of-beefeater-gin.aspx (Master of Malt Article on Beefeater) https://vinepair.com/articles/ntk-beefeater-gin-guide/ (Vinepair.com Beefeater Overview) https://en.wikipedia.org/wiki/Beefeater_Gin (Wikipedia Article on Beefeater) https://www.statista.com/statistics/308833/beefeater-gin-global-sales-volume/ (Statista.com Sales Figures) https://www.youtube.com/watch?v=NtcYspo8wK8 (YouTube Video on How It's Made) https://www.youtube.com/watch?v=CgtQzyCrPAA (YouTube Video Behind The Scenes at Beefeater) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 194: Farmhouse Gin - London Dry by The Tonic Screwdriver

In this wide-ranging and pine-scented conversation with Master Distiller Ryan Christiansen, some of the topics we discuss include: How time spent in his father's hardware store as a child led Ryan to appreciate taking complicated equipment apart and bringing people and communities together.  What it was like to build Caledonia Spirits from the ground-up alongside his partner and beekeeper Todd Hardy. Why Barr HIll gin defies categorization as a London Dry, Old Tom, or New American style gin Some thoughts on the finicky and inconsistent barrel aged gin category, and what makes Barr Hill's Tom Cat reserve product such a stand-out example of what a barrel aged gin could (and perhaps should more often) be. Along the way, we cover the tricky business of understanding where bees have been hanging out, some hints as to the location of the mythical “juniper extraction curve,” why “hazy Martinis” are set to be the next big cocktail craze And much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

We welcome sportscaster/columnist/humorist Barry Tompkins to talk mixology vs bartending, old San Francisco, new San Francisco, and the bar scenes of both.

Join Caroline Wilson and Corrie Perkin for Ep 178.Don't Shoot the Messenger and The Sounding Board ‘MASH UP'Date: Thursday 22nd JulyVenue: The Astor Theatre, 1 Chapel St, St KildaTimes: 5pm arrival, 6pm Live PodcastCost: $35 per person, includes a pre-drink upon arrival.Proceeds donated to Breast Cancer Network Australia.Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.Purchase your tickets via the link: https://ballparkentertainment.com.au/tickets/mashupOn the show this week we discuss;Wonderful Italian holiday recommendations from our poddiesLockdown politicsDaniel Andrews' return to workCorrie's Crush of the Week is Stanley Tucci and his new show Searching for ItalyWitness by Louise Milligan - available at My Bookshop HEREIn the Heights at the moviesCaro's favourite Lime and Coconut Syrup Cake (see recipe below or HERE).In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to recommend a 21st birthday drinks that will please any aged guests - The French 75.45ml of gin (London Dry style)About 30 ml of freshly squeeze lemon juiceSugar or sugar syrup (about 15ml)Shake gin, sugar syrup and lemon juice on icePour into a champagne flute and top up with champagneWIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Lime and Coconut Syrup Cake125g butter, chopped3 eggs, beaten3/4 cup milk1 1/2 cups self-raising flour, sifted1 1/4 cups caster sugar1 1/4 cups desiccated coconutLime syrup3 limes, rind finely shredded, juiced1/2 cup white sugarStep 1Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.

WBZ's Jordan Rich talks with Adam von Gootkin, Co-Founder and CEO of Highclere Castle Spirits, about their London Dry gin.

This week we catch up with Sharene Wood, Founder of HH Bespoke Spirits, and Filippo Lapides, National Brand Ambassador to Enovation Brands which has a focus on helping coral reefs! About HH Bespoke Spirits The award-winning (Time Out New York) bespoke boutique listed as "One of the best places to shop in Harlem" (Racked.com). The "retail expression" of 5001 FLAVORS located in the heart of Harlem, NY opened in 2012. The nearly 2,000 square foot boutique, former home of the late civil rights leader Malcolm X, carries emerging accessory and apparel designers and pays homage to Harlem's rich history and luminaries. Harlem Haberdashery was created by legendary custom-fashion design and styling company 5001 FLAVORS (featured in CNN Films documentary “Fresh Dressed”). Introducing a New Line of Spirits from Harlem's First Family of Fashion HH BESPOKE RUM - is a truly unique blend of aged rums reminiscent of those produced in the 18th century. This expressive and distinctive spirit starts as Grade A molasses, which is distilled in a traditional copper still. It is then aged in both New American Oak and then once-used Bourbon barrels. The result is a distinctive barrel rum extremely rich and complex in flavor, with hints of butterscotch, vanilla, and other exotic notes that please the palate. HH BESPOKE GIN - is a remix on a traditional London Dry style gin, with moderate juniper flavors upfront, which is balanced by an infusion of lavender, rosehip, and plum. Our gin mixes well with everything from simple tonic water to stronger bitter or sweet flavors. HH BESPOKE VODKA - is a grain-based, super-premium vodka of exquisite quality, handmade in small batches. With its crisp and clean taste, HH Bespoke Vodka is a perfect mixer for cocktails or a refreshing drink all by itself. About Enovation Brands We overlay our forward motion with a bit of Old World insight, which is most evident in our commitment to never compromise on quality. From our supplier to their partners in the vineyards, to each and every individual in the Enovation family, we are dedicated to delivering a consistently superb product at an excellent value. We present the same products that we are proud to serve to our families and friends on our tables every day. We present these products in distinctive, eye-catching packaging that wins consumers over at the point of sale and are confident knowing that the quality of the wine inside will create a brand loyalist. About Living Coral Living Coral Sparkling Rosé captures the splendor of a coral reef in every glass poured. The color is reminiscent of the sun's rays breaking the ocean's surface to light up the world below and the bubbly effervescence is evocative of the life contained with this lush undersea world. The bouquet is pleasantly fruity with floral notes and gives way to the concentrated fruit flavors of ripe nectarine and peach balanced by refreshing acidity. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsWelcome Hello and Welcome to Episode 38 Are you getting value from the podcast ? Do I need to have more guests on ? Would I be better embracing lives ? This week live with Tristan from Massingberd Mundy Review Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful Weekly Gin RecommendationWeekly Gin Recommendation is Leonards Lee Gardens Botanical Gin Leonards Lee is very close to where I live and I was given this as Christmas by Jon and Elaine. Shout out to you two. It is from a really exciting gin distillery very close to me called Cabin Pressure spirits and it really embodies the true kind of country garden flavour in a lovely floral gin The nose of the gin has a sweet floral aroma The flavour profile starts with a dryness followed by a rose flavour sweetened by the honey and elongate with the chamomile. At the end of the profile you get the lavender which is a really lovely bonus. In tonic the flavour completely changes and the lavender really comes to the front of the profile. I think this would be really interesting in a cocktail with a lavender based sugar syrup of The Starlino Rose Aperitivo. The are so many interesting flavours to play off. I didn't think I would be saying this but this has definitely got to the top of my long buying list and one I would really recommend trying. They also do a 10cl bottle which is really good for testing purposes. The Ying and Yang of Sugar SyrupsAlcohol often is not calorific but a few cocktails are not the best thing for you but we still like to have them You know not great safest way to browse the internet have not internet Interesting experiment as I have finished quite a few of the peripheral spirits like Strawberry and Raspberry liqueurs etc could I replace them with sugar syrup Double whammy of sugar hit and high performance taste The answer is a profound yes. Less alcohol. More taste So I decided to buy Le Sirop de Monin. I have had their sugar syrup for ages. For the live tonight Tristan encourage me to buy one which started off this process If you want to know about that one you will have to listen in tonight Strawberry - already used in Daiquiri but would like to use in Martini. Rich taste Blackberry - lots of serves recently by Nessymixedit which included this Hibiscus - really gorgeous flavour. Bit Campriesequ dry so I have found adding additional Raspberries good idea Raspberry - would be ideal with Marie Jeanne or Stockport's Pink gin. Really lovely flavour or Rhamanta Honey - lots of hot serves recently have had honey in. Really nice not too sweet and really runny. Does not work with pancakes as it is a bit insipid. Pineapple - really looking forward to using this very soon. Not quite sure how. So many other flavours like floral Rose, Lavender or Violet Coconut or Passionfruit Mango or Vanilla Cherry, Ginger, Lychee (Claire at The Edge Gin) Go out there and try them. I sincerely don't think that you will disappointed. Instagram Community Shout Outhttps://www.instagram.com/theedgegin/ (@theedgegin) Claire is one of the most lovely people I know and she is fantastic to talk to. She came on the podcast in Episode 14 and was brilliant in describing her brand The Edge is such a playful brand all around the Wizard at Alderley Edge. It really inspires so many people and is such an amazing thing to base your brand around Their gins are wonderful from their London Dry with Goji berries which just make it a bit more unique than others The L'Orange gin, surprisingly probably my favourite is a very versatile gin that is happy in cocktails or just in a G&T. What's more unlike many other orange gins it is not sweet or in your face. The Pear gin is also a very versatile gin with a unique taste happy in a G&T or in a cocktail If you are lucky...

Welcome back to Lush Life. It’s a new year, and Lush Life is back to take on 2021. The next two episodes are sponsored by https://atlanticcanadaholiday.co.uk/ (Atlantic Canada), which is the eastern part of Canada that borders on the Atlantic Ocean and includes the four provinces of Newfoundland and Labrador, New Brunswick, Nova Scotia, and Prince Edward Island.  Not only is it absolutely gorgeous, but for our purposes today, the folks there are serving up some great cocktails using some of Atlantic Canada’s best ingredients. I’m Susan Schwartz, your drinking companion, and this is, Lush Life Podcast, every week we are inspired to live life one cocktail at a time. First up, we head to Newfoundland and Labrador to chat with Dan Meades, co-founder of The Third Place Cocktail Co., and then we jet off to New Brunswick to meet Sebastien Roy, founder of Distillerie Fils du Roy. Newfoundland and Labrador have incredible landscapes, vibrant cities and quaint, historical ports, plus awe-inspiring mountain ranges, rivers, waterfalls, winding coastlines, and some great tonics, thanks to Dan.  After traveling all over Africa for work, he developed a love of Cinchona bark, the main ingredient in tonic water. Returning home, he just couldn’t find the exact product he wanted for his Gin and Tonic, so decided to create his own. Thus The Third Place Cocktail Co was born, but it almost wasn’t. As we move southwest to New Brunswick, we delve into the hidden gem of Atlantic Canada with its beautiful coastline, charming fishing towns, and epic national parks. It’s also home to Canada’s oldest farmer’s market in Saint John, which promises some pretty amazing local beers and spirits.  Our guest, Sebastien Roy, is one of those making award-winning beers and spirits. He is owner and president, master-distiller and master-brewer of the first distillery in New Brunswick, the Distillerie Fils Du Roy, and it all began with his first taste of absinthe, well, maybe a bit before that. I’ll let Sebastian tell you. Since we have two guests, of course, we should have two cocktails of the week. The first is The Third Place Cocktail Company Tonic & Gin: INGREDIENTS  1 oz The Third Place Cocktail Co. Tonic 2 oz of your favorite Gin (they prefer a London Dry gin) 2oz of fizzy water Apple Slice METHOD Add The Third Place Cocktail Co. Tonic and Gin to a rocks glass filled with ice Add the fizzy water Stir to combine Garnish with an apple slice   You can find the “I Am Not Driving” by  Distillerie Fils du Roy, plus all the cocktails of the week, at https://www.subscribepage.com/homebarchecklist (alushlifemanual.com, )where you’ll find all the ingredients in our shop. Full Episode Details: https://alushlifemanual.com/atlantic-canadas-best-ingredients ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsWelcome Hello and Welcome to Episode 30 What is your Christmas cocktail going to be ? So this is released on Friday so we have exactly one week to get into the Christmas spirit Review Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful Weekly Gin RecommendationWeekly Gin Recommendation - https://www.instagram.com/pitwheeldistillery/ (Pitwheel Distillery) Classic Dry I have always been a real fan of Pitwheel distillery and it seems only fitting when reviewing 2020 to highlight this wonderful gin brand. Even though I had small batch gins it was not until I started tasting this gin that I realised how different craft gins are. This was also the first gin that I tasted neat. The nose of the gin has that familiar London Dry aroma and does not give any indication how special this gin actually is. On tasting it neat you get a dryness followed by a very, very subtle citrus flavour which reminds me of a very subtle parma violet taste on your palette. The taste is so smooth I would be quite happy to have this as a sipping gin. I tested this with Fever Tree Mediterranean tonic as usual and it created a very pleasant G&T. It would work well with a standard light tonic or Elderflower. It may even work with a hibiscus based tonic given that this is one of the key botanicals. This definitely has the smoothness for a dry martini but would not work for me personally. The palette is quite delicate so I would be careful what I paired it with cocktail wise. Maybe a lime based Tom Collins would be a good call. This is a gin which will be added to my long list of gin wants and is not on my gin shelf yet but I anticipate it will be in the future finances permitting 2020 Review Merry Christmas So I thought I would review the year and wish you a very Merry Christmas all at the same time. So before I review the year I would like to thank all of you for taking your valuable time to listen in to me and my guests. I have managed to connect quite a few people together this year and I am really pleased about that. Negativity There has been some negativity, especially related to Vanessa https://www.instagram.com/nessejay91/ (@nessejay91 )who got here account shutdown for a while due to an unnecessary investigation because she was reported for impersonating somebody. Also Kate from https://www.instagram.com/sipandshareuk/ (@sipandshareuk) had a troll which caused her no end of issues on some of her lives. I am glad to say that both of them talked about this and showed such strength through all of this and I am so proud of both of them. I am also so pleased that they hooked up and are doing a live with Charles and Mike on Monday 21st December 2020 at 20:00 which is really exciting. 2020 Review So now I wanted to look back at the guests that I have had on the show. Nikki Mendes https://www.instagram.com/theonlywayisgin/ (@theonlywayisgin) Nikki Mendes was my first guest and she was planning to get her gin school, signature gin and distillery setup. Sadly due to Covid she did manage to release her gin on 16th November but the other two will have to wait until next year. I have got so much time for Nikki and I am looking forward to talking to here in 2021 when everything is up and running. Vanessa https://www.instagram.com/nessejay91/ (@nessejay91) Vanessa https://www.instagram.com/nessejay91/ (@nessejay91) came on the show. We had so much fun on the show and have had so much fun ever since. She really inspires me with her posts about everything be it LGBTQ+, her life in general or cocktails. I love how brutally frank and honest she is, her attitude to life and some of the inspiring things she has done this year like #smallginseptember. She is also my mixology master. Laura Bridge from...

Geico's "the squirrels are back" secret agent (and co-founder of Gray Whale gin) has a few things to say about gin in this seasons final episode.

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsWelcome Hello and Welcome to Episode 27 Collaboration It was lovely to see that Kate from https://tbherd.atlassian.net/wiki/spaces/GIN/pages/740491276/Episode+23+-+Brit+Jones+from+The+Botanical+Trading+Company (Sip and Share) and Brit from https://www.instagram.com/the_botanical_trading_company/ (The Botanical Trading Company) were getting together for some sensational offers. https://www.instagram.com/the_botanical_trading_company/ (The Botanical Trading Company) This months bottle is Lind & Lime gin from Port Leith Distillery Lovely Lime based gin. I tried in a Tom Collins over the weekend and it was lovely. Christmas Please support your local or favourite distilleries. Mine are growing by the day !! https://www.instagram.com/stockportgin/ (Stockport Gin) - their lockdown boxes are amazing as well as their gin filled baubles https://www.instagram.com/theedgegin/ (The Edge Gin) - great offers for their gins as well as liqueurs, glasses and chocolates. Lockdown 2 offer and Free Shipping over £40 https://www.instagram.com/pitwheeldistillery/ (Pitwheel Distillery) - new Orange and Ginger gin as well as all their old favourites https://www.instagram.com/thegowergincompany/ (The Gower Gin Company) - GŴYR Six Pack - 6 of their gins all in one box, Sloe Gin and festive 3 (Sloe Gin, Bara Brith and Pinwydd) https://www.instagram.com/massingberd_mundy/ (Massingberd-Mundy) get a £10 voucher back Review Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful Weekly Gin RecommendationWeekly Gin Recommendation - Lava Spirits Coffee Gin I take one sip and I am in Florence in Tuscany.  I have just come across the bridge as the sun is setting and settled down in a nice cafe in the city. There is lots of hustle and bustle but I am I am having this gin and savouring a moment. The nose of this gin is initially a London Dry but very soon the aroma turns to coffee. The coffee is just so naturally sweet and I have not tasted coffee flavour like this since I last visited Small Batch in Worthing https://www.instagram.com/sbcrworthing/ (@sbcrworthing). The flavour profile starts with a smooth coffee taste which then goes to a sweeter coffee flavour. This is followed by juniper on your palette and then finally a resurgence of coffee. I cannot believe how two strong flavours like juniper and coffee can be fused together and that this only took 18 months.  The fusion of these two flavours is magnificent and quite simply is a feat of taste engineering. I paired this with a Mediterranean tonic to test it as a long serve.  Given the flavour profile I should have probably broken with testing protocol and gone with one of Coca Cola's dark spirit mixers as Laura suggested. The possibilities of this drink really lie with mixologists in my opinion. Obvious choices are an espresso martini but I think this would be a fantastic addition to most cocktails given the unique flavour profile. I am not surprised this gin has already one an award and given it's uniqueness I think it maybe destined for many more. Congratulation Laura for sticking to your artisan ways, listening to your friends and for creating Lava Spirits. Mixologist all over the world are thanking you for a new unique flavour to add to their creations Tammy Jackson From https://www.instagram.com/forcocktailsake/ (@forCocktailSake) What made you want to setup Tammy Jackson HQ ? Way too much business travel Social media up and coming Started working on social media for her mothers beauty salons What did a typical day look like ? Contents planning week or month ahead Ran workshops for women networking group Started with Twitter, Facebook, Google Plus and then Instagram What makes an Instagram account different ? Inject your own...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsWelcome Hello and Welcome to Episode 25 Christmas Gifts Please support your local distilleries for Christmas.  There are so many lovely Christmas ideas. I'm so tempted by the https://www.instagram.com/thegowergincompany/ (The Gower Gin Company) GŴYR Six Pack https://www.instagram.com/stockportgin/ (Stockport Gin) - bauble selections are a back and they have great lockdown bundles Don't want to shake your own cocktails on Christmas Day but you want extra special drink ? Why not checkout https://www.instagram.com/cheshiremobilebars/ (Cheshire Mobile Bars) national cocktail delivery service. Proper professional bartender cocktails sent directly to your door !! Want to know more continue listening to this podcast. I also got sent a gift from a friend for my birthday coming up next week https://www.instagram.com/murphysgin/ (@murphysgin). I posted about it in the week. The flavours sound amazing original, orange and passionfruit and pomegranate and kaffir lime. Subscriptions https://www.instagram.com/craftginclub/ (Craft Gin Club) https://www.instagram.com/the_botanical_trading_company/ (The Botanical Trading Company) https://www.instagram.com/the_gin_to_my_tonic_events/ (Gin To My Tonic) With so many Christmas markets cancelled the Gin To My Tonic are having a virtual GinMas on 4-6th December Go to https://thegintomytonic.com/shop/virtual-christmas-market/ (https://thegintomytonic.com/shop/virtual-christmas-market/) to find out more It cost £10.00 or if you order GinMas 5cl samples then you can get admission free. https://www.instagram.com/theonlywayisgin/ (The Only Way Is Gin) If you sign up to her e-mail list then you can get 10% over the weekend. It will be officially available on Monday 16th November. Congratulations Nikki so please for you. https://www.instagram.com/lawginibiza/ (LAW Gin) Thank you for joining me last week. I really enjoyed it. You have also made a deep impression on me. Your gin should be the go to for Dirty Martini. It is made for it !!! If there is a UK distributor who wishes to bring LAW gin to the UK then please get in touch with me or with LAW gin directly. It would be great to get this in the UK's hands for Christmas !!! Review Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful Weekly Gin RecommendationThe Edge Gin - London Dry This has been on my recommendation list for a long time. For some reason it slipped through but not this week. As you know Merlin the wizard from Alderley Edge get on very well although we are missing each other in lockdown as he has been forbidden to allow me to apparate to his thatch. We are able to talk on the Wizard Gin Network but like Zoom it is not the same as meeting in person. The nose of this gin resembles that of a familiar London Dry although there is something magical about it which you don't get till you taste it On tasting it neat you get a very smooth London Dry Gin with the dryness up front followed with a sweet finish. When I spoke to Clare about this she said this is the Goji beans that are added. I have bought the Pear and L'Orange gin and this one is next on my list I paired this with a mediterranean tonic and it made a fabulous G&T. I believe that you could pair this with any standard premium light tonic or Elderflower I am desperate to buy this gin so that I can try it as a dry martini and would love to try it as the base of cocktails to make with Merlin. If you want a solid London Dry Gin with a unique sweet finish this is the one for you and one which will very soon have a proud place on my gin shelf. Harry and Victoria from Cheshire Mobile Bars What made you setup Cheshire Mobile Bars ? Lot of room from growth in the events industry Lot of people...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsWelcome Hello and Welcome to Episode 22 #nippleinatipple Seen a lot of posts but would nice to see some more. I appreciate that I have not yet but I do intend to very soon Paul https://www.instagram.com/theginguide/ (@theginguide) Great time with the legend that is Paul at https://www.instagram.com/theginguide/ (The Gin Guide). Cannot wait till next year to hear all about the nominees for the awards Review Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful Weekly Gin RecommendationMasons Dry Yorkshire Gin - Tea Edition Got given this by a friend for helping them put up their children's trampoline. So not sure that I would have chosen this. Nose - traditional London Dry maybe with a vague sense of citrus Flavour profile - Lemon zest followed by citrus heat followed by juniper at the back end Lovely with a Mediterranean tonic. Would be great with light standard premium tonic. Think would also work with Elderflower. Delicate flavour. Pretty smooth but not sure would work for me personally in a dry Martini.  You would have to be careful in cocktails. May work with a heavily lemon based cocktail possibly. My recommendation for a lovely refreshing G&T. Kate Carney from Sip and ShareWhat attracted you to marketing in the first place ? Not attraction. In the blood since birth Grew up in parents advertising and design agency When at university marketing management just felt natural Why change to small business / entrepreneurial ? Had agency since 2011 and spent a lot of time travelling around country. Decided after Nan passed away decided that wanted to stay close to home because young family and house in need of refurbishment So Kate thought Where can have biggest impact ? Made choice to work with small business and base herself at home permanently. What makes a social media account stand out ? Be consistent Different ways to be consistent Same type of photos taken Show off your personality and let world in Being authentic. Connects you to people who are potential customers on a human level The ability to be your true self What do I want some to think, feel, say, do ? You need to know how you want someone to feel first. Once you answer that question you can decide on how to put together the right photo / text etc Marketing is not easy.  Being consistent is not easy in the context of how you want someone to feel and what you want someone to say behind your back. If you are honest with those answers give you an understanding on the brand you want to create and the content you put out there. This strategic stuff which shapes the brand is what Kate is all about How can distilleries can stand out ? Moving into and through not just showing a bottle. Kate had a client who had coaches.  In order to showcase them on social media she said we can't show coaches. We need to show lifestyle content showing people having a great time. Can't just take a picture of a bottle. Can't rest at that. Need to communicate the distilleries / brands personality so that encourages the potential for drinking that product Looking for connectivity  Exciting stuff about building relationships Some distillers are excited and want to explore lots of different ways of working.  Some distillers are not so keen. Important for them to have a platform and give distillers permission to show off.  This is not for everyone Need to be different. Could be:- Showing off the messy distillery floor  Showing distillery tours The important message is that you are letting people in Building relationships and being authentic No longer good enough to post a picture of a bottle and think done it Reinforces your credibility. Shows that you are not just drop shipping the...

Episode 27 - Legacy Welcome to the Still Magic Podcast your one click audio stop for all things gin. Be it gin making, gin producing, gin distilling, gin manufacturing, gin commercialising, gin tasting, gin, drinking gin, steeping, and everything else in between. The Still Magic jalopy makes its way to a village called Dala near Härnösand in Sweden. And it is here that will find the magic that is Hernö Gin, the progeny of Jon Hillgren’s passion, and a still named Kierstin. The gin comprises a solid London Dry backbone, a product of Jon’s first interest in gin, no fewer than 20 years earlier during heady days in London. The gin’s traditional juniper and coriander undergo maceration for no fewer than 18 hours. The botanical listing also includes cassia, black pepper, lemon peel and vanilla. Expressing a sense of place comes to the fore as well, with lingonberries, and meadowsweet – a plant that grows prolifically around the distillery – rounding out the botanical line-up.  The Hernö story is a remarkable one, replete with global accolades for outstanding products (IWSC’s gin and tonic gin in 2016 and 2020), as a business (IWSC Gin Producer of the Year 2016, 2017) and for receiving no fewer than 106 gold medals. The most awarded gin in Europe. A commitment to quality, authenticity, care, and attention. It is easy to see what makes Hernö a great gin. In every sense Hernö gin is a dream come true. Join myself, @antipodeanharpie and @nisholay as we put this European giant through its paces neat, and with various tonics during a LIVE tasting at the Social Isolation Party bar. Be bold. Enjoy yourself. Let’s creative a new gin narrative. Still Magic paperback, digital and audio copies available from your favourite online stores Host: Marcel Thompson    @stillmagicway Guest contributor: @antipodeanharpie @ nisholay Editor: @alexiepigot.  Click to book Alexie here          Alexie’s Website

Episode 23 Welcome to the Still Magic Podcast, your one-click audio stop for all things gin be it gin making, gin production, gin distilling, gin manufacturing, gin commercialising, gin tasting, gin drinking, gin steeping and everything else in between. Today my co-contributors @nisholay and @antipodeanharpdie are taking a trip to Tasmania, often referred to as Australia’s’ very own Apple Isle https://www.lawrenny.com/our-spirits/highlands-gin/ The heart of Tasmania is the central highlands, a region noted for its scenery and dramatic environment. With over 300 lakes connected by running rivers, the region captures the purity and excitement of Tasmania. The subject of today's gin is remarkable reflecting a strong sense of place. Even more remarkable though, is the master distiller’s journey, resembling the title of a book written by JRR Tolkien's fictional character Bilbo Baggins entitled “There and back again” Joe Dinsmoor may be in his 20s, but he is already one of Australia's most experienced distillers leading the development of multiple global award-winning gins vodkas and whiskies. As a teenager, Joe started working at Lark Distillery, doing “all of those important things” like filling bottles and labelling them by hand. These are the jobs that distillers grow out of, and hopefully, never have to do ever again. Picture your 16-year-old self. How cool would it be to work in a distillery? Moreover, how super cool would it be to work at Lark Distillery as an apprentice to Bill Lark – widely regaled as Australia’s godfather of distilling In 2014 Joe took hold of an opportunity to leave his native Tasmania for Sydney, to take up the head distiller role at Archie Rose, and become their first employee. He went on to develop a range of distilled spirits, capturing numerous global awards. He also worked closely with bar people restauranteurs, and other distillers. I first met Joe in 2015 at an Australian gin week event held in Surry Hills, a hip suburb in the Sydney CBD. His energy and enthusiasm there to see. Not long after that, Joe returned to Tasmania swapping life in the Big Smoke for the idyllic rural setting that is Lawrenny Estate Joe’s ethos is simple. “Distilling is an amazing platform in which to tell a story. The product itself has the power to create more stories as it reaches people. I want the products I make, to be a reflection not only of the environment that it is made, but the people who are part of making it. It should invite feeling or an experience and make you treat it like something special, not just another liquid in a glass”. With a preamble like that let us take a look at the gin itself. The intent was to create a sense of “crisp Highlands Air” The secret sauce is conifer needles from the unique blue cypress Joe's reasoning is sound. “When you use too much Juniper, the gin will get too dry and kind of stick in the back of your palate” This is the classic juniper forward London Dry gin effect, but now put to the sword. By using conifer needles the gin delivers a fresh pine aroma with the classic dryness you would get from Juniper. The gin also has fresh mint, pink grapefruit, black pepper, and chamomile. Grapefruit orange and buchu linger over the palate. The sweet earthiness of ginger, cubeb pepper, grains of paradise, come to the fore. Another example where one is best to let the gin do the talking Be bold. Enjoy yourself. Let’s create a new gin narrative. Still Magic paperback, digital and audio copies available from your favourite online stores https://www.amazon.com/Still-Magic-distillers-guide-beginners-ebook/dp/B07QZ4VFRV/ref=sr_1_1?dchild=1&keywords=still+magic&qid=1596545333&sr=8-1 Host: Marcel Thompson @stillmagicway Guest contributors: @nisholay & @antipodeanharpie Editor: @alexiepigot, bookings@alexiepigot.com. https://alexiepigot.com

Hey everyone! We're back with another Unearthed Arcana review this time on the new Warlock subclass "The Undead". This one leaves a few more unanswered questions than the last so I really hope you let me know your thoughts on it or if you think there's a good way to change it. While we go through that I show you how to make a wonderful little drink called the Gordon' Breakfast: 2oz Gin (I use Ford's but any London Dry will do) .75oz Simple Syrup 6 Lime Slices 3 Cucumber Wheels Two Dashes Hot Sauce One Dash Worcestershire Sauce Hope you guys like it! As always you can email us at drunkdmpodcast@gmail.com or find us on facebook. Cheers! --- Support this podcast: https://anchor.fm/thedrunkdm/support

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsHello and Welcome to Episode 15 Small Gin September Brainchild of Vanessa https://www.instagram.com/nessejay91/ (@nessejay91) who not only is a fantastic mixologist among other things, see episode 8 of the podcast if you want to know more, she is inspirational.  Please get behind her and support this event. The first one is with https://www.instagram.com/anfieldgin/ (@anfieldgin) which will be over when this podcast comes out but check her feed on Monday for the next distillery. Month long event dedicated to smaller distilleries / gin brands. Each week distillery will post events / trivia or something else from Tues - Thurs  3 chances to win.  About engaging with these brands and getting to know the people behind the gins Its about bringing fun and positivity to the community Episode 12 https://www.instagram.com/tristan.jorgensen_/ (Tristan Jorgensen) from https://www.instagram.com/massingberd_mundy/ (Massingberd Mundy) has got himself into the https://www.craftginclub.co.uk/ginnedmagazine/marie-jeannes-pink-gin (craft gin club) by being the new discovery gin for the month with https://www.craftginclub.co.uk/ginnedmagazine/marie-jeannes-pink-gin (Marie Jeanne) Weekly Gin RecommendationWeekly Gin Recommendation - https://www.instagram.com/theedgegin/ (The Edge l'Orange) So I have been luck enough to join the WGN - the wizards gins network and to be able to have direct access to the Wizard of Alderley Edge. Thank you to Mike and Clare for sorting that out for me. This week the wizard and I created Merlin's magic and it seemed only fitting, as I can't say enough about this gin, that it was my weekly recommendation. I normally steer clear of orange gin because all I taste is just that. The drinking of the gin is spoilt because I spend so long thinking how can I counteract the orange.  This has got me to the point that I actively avoid gins of this nature. The nose is really interesting. It definitely has citrus notes and their is a subtle orange aroma.  Normally I would expect to have the flavour strike you first and then get sweeter but that is not the case with https://www.instagram.com/theedgegin/ (The Edge, L'Orange). On tasting neat, you get a super smooth London dry, with a seemless orange taste throughout the flavour profile with a slight elevation of heat at the end. For testing purposes I added my normal Fever Tree Mediterranean tonic. It was not overpowered at all. This is so unusual for a gin of this nature.  This would be an excellent accompaniment to any tonic I can think of. I always assess how smooth a gin is to work out whether it would work as a dry martini. The answer is absolutely. Although I think I would have to call it the Alderley Orangetini. The https://www.instagram.com/theedgegin/ (Edge L'Orange) is a mixologist's wizard toolkit. It is so versatile that it would be a great addition for many cocktails. Do you Tell A StoryStory and Picture Ben tells a little story of Ginignite and then explains how he would do it as bullet points Then asks which do you prefer the story or bullet points ? Importance of a picture to tell your story. A picture really can speak a thousand words Examples  https://www.instagram.com/theedgegin/ (The Edge Gin) https://www.instagram.com/theedgegin/ (The Edge Gin) embraces in their brand wizards, magic, Alderley Edge and 3 different gins London Dry, L'Orange and Pear. All images around The Wizard Of Altderley Edge. The Edge name. Easy to craft posts around this. Easy to post about and tell a story Vanessa (https://www.instagram.com/nessejay91/ (@nessejay91)) Vanessa always investigates about the cocktail, where it is from, the botanicals and the ingredients of the spirit she is using to evaluate what to put with it. Plus most of her photos of her cocktails are always outside. Kerri...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsHello and Welcome to Episode 12 Today I am chatting with our first distiller on the programme about his career and his current role as Head Distiller at the https://www.southormsbyestate.co.uk/products/distillery/ (Massingberd-Mundy distillery) located on the https://www.southormsbyestate.co.uk (South Ormsby Estate). Tristan has been in the spirits business since 2005 where he started at the Laphroaig distillery on the island of Islay, Scotland Now has two gins under his belt Laura from https://lavaspirits.co.uk (Lavaspirits) had an amazing launch. So amazing to be involved last week. Thank you to you the gin community for your support and praise. If you listen in a podcast directory and could spare a few moments of time it would be great to have a review. Ian Paget from the https://logogeek.uk (Logo Geek) is coming on next week so if you have any questions about logo design or branding please submit your questions Gin RecommendationThis weeks recommendation is https://www.instagram.com/thebotanistgin/ (The Botanist) If you want to follow this brand then follow https://www.instagram.com/thebotanistgin/ (@thebotanist) on Instagram. They are amazing. They are always doing lives about the ingredients they have sourced. On World Gin day they tracked where people were making cocktails all around the world. The bottle is really interesting not for the shape. It is the fact it has all 22 botanical latin names inscribed on the outside of the bottle. This creates quite a tactile feel when you pick it up to pour the second one !!! The nose of the gin can only be described as botanical. It's not the in your face nose you get from a London Dry Gin. The taste well what can I say other than 22 botanicals hit your tongue all at the same time but they do so in unison. I have to say this is one of my favourite botanicals. I think it is quite versatile and can be used with most tonics. It would also work with cocktails and I think it would work even as a dry martini albeit a bit decadent. Tristan Jorgensen from South Ormsby Estate (Massingberd-Mundy Distillery)Career Moved to Islay, Scotland after a few holidays Started in Laphroaig distillery as production operative  Moved back to Cheltenham and had chance meeting which led to working at Chase Distillery in Hereford where he was one of two distillers Then moved on to https://www.newtonsurmaville.co.uk/the-bespoke-gin-house/ (Newton House) in Yeovil as distiller London Dry Consulted at https://viperspirit.co.uk (Viper Gin) and https://dartmoorwhiskydistillery.co.uk (Dartmoor Whiskey) Finally came to https://www.southormsbyestate.co.uk/products/distillery/ (Massingberd-Mundy) Massingberd-Mundy Distillery Wanted distiller to come and build distillery from scratch Given opportunity to move family to Lincolnshire Still building. Started in August 2019.  Got new packaging Getting sales Licensing took 6-7 months How does neutral grain spirit get turned into gin ? Take spirit and dilute to 50% with estate water Put into 120 litre still 14 botanicals for Burrells or 12 for Marie Jeanne Put still on and then allow to macerate overnight Distillation happens next day Neutral spirit which is flavourless becomes gin Mascerate and throw in botanicals is another method like you make sloe. This is called a compound gin Different ways to distill using column still , vacuum still or pot still Able to re-us ingredients - head and tails. Distillation start have 3 parts Heads - super strong and methanol  Hearts - flavour and right strength 82 - 68/69 % Tails - once below 68/70% down to 0% then store that seperately Still called Angelica Ran Facebook competition and decided by public For Burrells have flavour basket with Juniper, Citrus peel and fruit. This is to add depth to flavour profile Two flavours of gin Burrells - traditional London Dry...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsHello and Welcome to Episode 10 I have had some really lovely responses indicating that you are enjoying the podcast including 2 photos of the podcast directories !! Really excited about the episode for you next week but unfortunately I have to keep my lips sealed at the moment !! Drinkbledon also at an end. Thank you to https://www.instagram.com/socialgingirl/ (@socialgingirl) for putting it together. Congratulations to https://www.instagram.com/theginjen/ (@theginjen) for winning Sadly Juniper July comes to an end today but #flatlayginday is hopefully coming very soon. Keep posted. Congratulations to Emma from https://www.instagram.com/an_elfs_ruin/ (@an_elfs_ruin) for putting it together Round Of Gin due to go live very soon. Keep an eye on https://www.instagram.com/roundofgin/ (@roundofgin). I will post once it is live along with my fellow reviewers Gin RecommendationThis weeks gin recommendation is https://www.instagram.com/mermaidgin (Mermaid Gin) Really great mermaid posts Ethically Source Ingredients and Local Committed to sustainability and conservation Eliminating plastic from packaging / supply chains Love the brands credentials before get to gin The bottle has indentation like scales and is a beautiful sea like colour Nose not like normal London Dry. Strong spirit like brand but really subtle. Lemon zest ? Taste reasonably smooth gin it almosts tingles over your tongue a bit like the sea with the rock samphire playing a little tune. This goes with most tonic and would be lovely in a cocktail but sadly I don't think is smooth enough for a dry martini. Welcome addition to any gin shelf. How would you showcase a distillery productsHow does a small distillery get in front of the community / customers ? Off the top of my head small business:- Website E-Mail List Instagram posts and instagram reviews Also Twitter / Facebook Also YouTube https://www.youtube.com/watch?v=WSL34YALbrg (Chase Distillery fantastic 360 degree virtual tour) Get on podcast Finding new channels e.g. local bars / restaurants etc Lives Works if you trust those people Best if you get them into the distillery Travel difficult at the moment Generally though lives of one person tasting or possibly live with the distiller. All of which are good My background Project manager Avid On Line Business Follower - seen plenty of lives from one side of the fence Small business owner with a number of brands I think very carefully about my brand and how it is perceived. Not enough to look at logo Podcaster understand importance of sound and description and try to provide compelling content How does a small distillery get in front of the community ? Big problem for distilleries getting in front of clients Issue with travel Pitch Idea To Distillery I was going to pitch this idea to some distilleries as a business opportunity Thinking about it much better to see if there is an audience for it. What if you had a live on a single platform which included a mixologist, the distiller and a host What if the audience paid the distiller before hand for a tasting selection and then got involved by tasting live with the panel Everyone is happy can taste along. Get mixologist and distiller view along the process and get to taste and showcase a great brand. User interaction What do you think about this ? Would it work for your brand ? As an audience member would you be prepared to pay for this ? / Expect Distillery to Pay ? / Discounts ? When I send out the post at 14:00 for the podcast I would be very grateful if you could put down your thoughts. Gin Community Shout OutChase Distillery 360 Degree Virtual Tour - https://www.youtube.com/watch?v=WSL34YALbrg (https://www.youtube.com/watch?v=WSL34YALbrg) Vanessa https://www.instagram.com/nessejay91/ (@nessejay91) Anfield Gin...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsHello and Welcome to Episode 9 The four week review feels like months in a good way To think before this I could not even add to my stories. Now they seem to be bumper edition all the time !! Thank you for accepting me into the gin community. Gin RecommendationThis weeks gin recommendation is https://www.instagram.com/theedgegin (The Edge Gin) Pear I reviewed this last week on Instagram and I think this is real addition to any gin shelf. Mainly because it is different The nose of this gin is really interesting because it smells just like a London Dry but there is something in addition which indicates it is slightly sweeter with a very mild pear aroma. On tasting neat, as I always do, the pear was really at the forefront of the initial taste but it was not too in your face nor too tart. It was in fact just right. This was followed by a sweeter pear taste.  The pear was not too overpowering as it often is in many other alcohols including some gins that I have tasted before !!!. I paired this with a Mediterranean fever tree tonic for testing purposes but it would easily be at home with an Elderflower or standard tonic. It would be a happy addition to a cocktail but you would need to complement the flavour otherwise it would get lost. I would be very interested to try this as a dry martini. 4 Week ReviewThe Show Wanted to have a bit of me, you and the gin time Use time wisely drum up support for being on the show podcast.star@ginignite.com or DM me. Reviewers usually pay for their gin !!! Wise advice → first starting up → No freebies Gutted because I thought the podcast might be given gins !!! Shows my nativity initially. Most of the reviewers find the same. Either win or buy there own gins. If as a distillery you do decide to get reviews go out to know organisation such as round of gin reviewers or known reviewers that you have dealt with in the past. We want to stamp out people just taking freebies and then not reviewing or doing what they said they would. Guest Review Really pleased to have the legendary Nikki Mendes from The Only Way Is Gin. I know the brand, gin school, bar and signature gin are all going to be very successful. We will be following her progress on the podcast. Also had the inspirational Vanessa last week. My life will never be the same again after having a cocktail named after me. The Bendalorian I also liked the fact we got a chance to talk about the Hibbs Lupus trust and LGBTQ+ because it reminds me how accepting this gin community is. Podcast Support There is always room for more and I would love you to tell your story to the gin community I would also appreciate a bit of support if you think that I am missing something that you would like me to highlight. Thanks to Three Distilleries I would like to thanks to three distilleries for their fantastic service to the gin community. Pitwheel Distillery Spoken about before but they are amazing on their turnaround of orders and how they keep you informed They are also award winners LSC - Bronze for Classic Dry and Raspberry and Vanilla and Silver for Original Spiced. The Edge Gin There Pear flavour blew me away and it is why it is this weeks recommendation It has also received a LSC Bronze which is amazing. The customer service, environmental packaging and overall magic of this company really inspires me to support them more. Martin Miller Martin Miller have been really supportive of the podcast and even included me on their Instagram story on Tuesday and Wednesday which is an absolute honour I am hoping to get them on the show in the very near future Their London Dry Gin is a necessity in my opinion for any gin shelf. It is so smooth. Drinkbledon I also want to shout out to https://www.instagram.com/socialgingirl (@socialgingirl) for Drinkbledon. Sad that it is not Ginbledon II as...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsHello and Welcome to Episode 6. Absolutely amazed at the response to the podcast. Really pleased that so many people have liked it so much. Warners have brought back Strawberry and Rose Gin which looks amazing. Gin RecommendationI am going to talk about small batch gin a bit later but I almost see this gin in the same way The potatoes are grown on this farm and then turned into vodka. The vodka has 10 botanicals added to it, in their still Ginny, and it becomes Chase GB gin from the https://www.instagram.com/chase_distillery/ (Chase Distillery). This is a London Dry gin category and is one of the smoothest gins that I have tasted. Be careful though it has a very delicate taste and would work with a standard tonic or https://www.instagram.com/fevertreemixers/ (Fever Tree) Mediterranean but not in my opinion with an Elderflower or Blood Orange. It may possibly work with a Cucumber tonic. It comes with a bow tie and has a proud place on my gin shelf. Story TimeLet me let you into a little story I have been seeing lots of amazing posts by the https://www.instagram.com/pitwheeldistillery/ (pit wheel distillery) on Instagram So I decided to get in touch and I got such a nice response I thought do you know what I am going to try them I am a novice at purchasing small batch gin so I did what I normally do and looked in my local supermarket If I can't find it there I go to my friend Amazon https://www.instagram.com/pitwheeldistillery/ (Pitwheel) gin is not available there either So I go directly to their https://www.pitwheeldistillery.co.uk (site) and sure enough there is gin available Great Customer Service Now here is the best bit I order it and 21:52 on Thursday and get told it will arrive no later than Tuesday On Saturday I get the parcel I was expecting on Tuesday. Suddenly ordering on the website does not seem to be such a bad idea I like over delivering customer service In the box are three nicely pack gins in straw and each with their own bubble wrap I unwrap them Classic Dry Gin Original Spiced Gin Raspberry and Vanilla Gin, the one I really want to try Last Saturday Night So I sit down on Saturday. Just about to go for the raspberry and vanilla gin I think to myself do you know what I will dry the classic dry gin I suspect it will be like all the other London Dry gins I have tasted in the past so I might as well get the disappointing one out of the way first Classic Dry Gin WOW So smooth with almost a very, very slight taste of parma violet. If you are looking at getting into small batch gin this is definitely worth a first purchase. Original Spiced Gin OK well that was unexpected so I thought long and hard. I still had half of the Fever Tree Mediterranean tonic left I decided to go for Original Spice instead of Raspberry and Vanilla. Tasted and waited for the spice to hit my palette Was thinking it might be the same strength as Opihr gin What I got was a beautiful smooth tasting dry gin with a very subtle spice flavour. Nothing like what I was expecting to get. This gin is exquisite. First World Problems My only problem now is after all that I never got to try the Raspberry and Vanilla gin. It is still on my desk ready for tasting on Friday night !! An even bigger problem if I had to choose between the two gins which would I choose. The honest answer is I just don't know. Well done https://www.instagram.com/pitwheeldistillery/ (Pit Wheel Distillery). I absolutely love your gin. I know I am going to have to move on to try other gins but it is going to be really difficult to part !! Gin Community Shout OutTop tip if you are a small batch distillery make sure you sell miniatures so people can try your range before you buy. Instagram Community Shout OutMy shout out this week is https://www.instagram.com/nessejay91/ (nessyjay91) I love you Winterbacher...

Welcome To The Gin Ignite PodcastWhether you want to party or have a quiet night in gin will ignite NewsNo news for the week. More news in Episode 5. Gin RecommendationRevealed in Episode 5 Gin Meets Top Of the PopsToday I am going to go through my top 5 gins. Just like top of the pops I am going to go in reverse order. In at number 5 Torn to choose some of the https://www.instagram.com/whitleyneillgin/ (Whitley Neill )other gins. Especially:- Blackberry Goosberry Number 5 has been chosen. It is Whitley Neill Raspberry Gin This gin tastes like raspberries on a summer day Tastes amazing on its own Not sure could have as liqueur but almost Great with Mediterranean tonic Working on Raspberry Daquari In at number 4 Very tempted to put in https://www.instagram.com/chase_distillery/ (Chase) which lost out by just a whisper Gin given as a present Also lots of amazing gin from Wales In at number 4 is https://www.instagram.com/aberdistillery/ (Aberfalls) Talked about this before featured it on Instagram Amazing flavour which is traditional London gin but very smooth The flavour follows through with almost a botanical taste Thoroughly recommend this. Would also be tempted to have this in a dry martini as well it is that good Quite delicate so be careful what you pair it with In at number 3 This spot was probably the biggest fight for gins. Love https://www.instagram.com/penderyn.distillery/ (Brecon) Love https://www.instagram.com/mermaidgin/ (Mermaid) Love https://www.instagram.com/gunpowder.gin/ (Gunpowder) However the winner and in at number 3 is https://www.instagram.com/thebotanistgin/ (The Botanist) On Instragram you see how passionate they are about the botanicals You see them going live This is like a botanical taste sensation in your mouth There are some amazing ideas for using this in cocktails Also great with tonic. Again I would be careful about putting it with a strong tonic. In at number 2 Can't lie no real contest My favourite London Dry https://www.instagram.com/martinmillersgin/ (Martin Miller) They distill in the UK but they use Icelandic water Don't think you can get a more crisp gin The best thing in dry martini Delicate flavour but smooths out any cocktail In at number 1 Difficult to decide between these other 4 but always knew that I would choose it. https://www.instagram.com/whitleyneillgin/ (Whitley Neill) Quince Gin Great on its own Great with tonic. I have not tried it with Elderflower yet but that was recommended to me very recently I would choose Mediterranean tonic In the UK very difficult to buy as a lot of supermarkets stopped stock it I may have to start a petition to get it put back in supermarkets !! Usually available on Amazon Gin Community Shout OutI am keen to help any business that has been affected by Covid. If you are starting up again, have an event coming up or have a mini - festival please get in touch and let me help you to publicise it on this podcast. Get In ContactIM me at https://www.instagram.com/ginignite/ (@ginignite )Instagram or https://twitter.com/ginignite (@ginignite) on Twitter E-Mail me at gin.gossip@ginignite.com If you have ideas IM me or e-mail at podcast.ideas@ginignite.com If you want to be on the show then IM me or e-mail me at podcast.star@ginignite.com Instragram Community ShoutoutShoutout to https://www.instagram.com/ginqueen_kilpatrick/ (@ginqueen_kilpatrick). You always have some unique insight and great stories She always put her new followers in a story which is a really nice touch and something which I need to do more She is heavily involved with the gin blogging community which is definitely something I would like to be involved in Final Thought The thing that I like about the gin community that I have met so far is that no one judges anyone for what they believe, what they look like or who they choose to be. The world would be a better place if everyone took that view. Grab your...

In this juniper-perfumed discussion with gin expert, author, and spirits judge Aaron Knoll, some of the topics we cover include: The story of how Aaron fell in love with gin at 3am at a dive bar in Buffalo, NY. How he developed his pentagonal (and later, hexagonal) visual representation of gin flavor profiles. We then do a sample tasting using this visualization to demonstrate how to systematically break down the flavor profile of an actual gin in the glass. In addition, we chat about some of the contemporary trends in the gin world How to distinguish a contemporary gin from a London Dry gin, from an Old Tom gin What trends Aaron is most excited about from his recent statistical analysis of Consumer Taste Preferences And much, much more.

Joogisaate “Vala välja” 27. osas on külas Liviko joogiarhitekt Hanna Kaur. Uurime, millised tööülesanded sellise tiitli taga peituvad. Hanna töövilju mekime mõistagi ka ja need viljad on sedapuhku õige värsked, sest Vana Tallinna nime alt on hiljuti välja tulnud… viin. Ja see ei ole veel kõik: proovime saates ära ka džinnitootmise jääkidest valmistatud (karastus)joogid. Hanna Kauriga jutlemiseks põhjusi jagub, ent neist esimeste seas on Liviko uus jook: Vana Tallinn Vodka. Nii et esmalt paar sammu ajas tagasi. Vana Tallinna likööri ajalugu ulatub 1962. aastasse. Juba aastaid on see üks esimesi jooke, mis välismaale minnes külakostiks haaratakse. Paljude jaoks seostuvad sellega erinevad paremad ja halvemad mälestused (mõnel neist on ilmselt kaaslaseks ka Sovetskoje Šampanskoje...). Vana Tallinna retseptiga tuli omal ajal välja legendaarne Liviko liköörikunstnik Ilse Maar ja ehkki üldjoontes me joogi sisu teame, hoitakse täpset retsepti tänini rangelt saladuses. Erinevaid Vana Tallinna versioone on aastate jooksul loodud nii- ja naasuguseid, ent nüüd on põhjust tõeliselt kõrvu kikitada: areenile astub Vana Tallinn Vodka. Liviko Distillery Editioni toote baas on liköör Vana Tallinn, tootmistehnoloogia London Dry stiilis destilleeritud džinni traditsiooniline meetod ja liigitub see maitsestatud viinaks. Võime kinnitada, et mitte ainult kirjeldus, vaid ka jook ise ajas saatejuhtide pead korralikult huugama. Eelkõige maitse- ja lõhnaomaduste, mitte kanguse või koguse tõttu, muide. Mõelge nüüd ise: lõhnab nagu Vana Tallinn, järelmaitse on nagu Vanal Tallinnal, aga ise on hoopis viin. Lähemalt nagu ikka, saates. Juhuks, kui kodus järele proovida tahame, lisame siiski juba siin paar võimalust serveerimiseks: a) klassikalise viinana pitsist puhtalt ja jahutatuna, b) toatemperatuuril likööriklaasist, et ka lõhnad kenasti mekkijani jõuaksid. Ent sellega ablaste saatejuhtide huvi veel ei piirdu, kuivõrd Hanna Kauri tegemiste nimekirja mahub veel palju huvitavat. Muu hulgas on ta välja töötanud keskkonnateadliku tootmislahenduse, kus karastusjoogi tooraine saadakse džinni tootmisest üle jäänud kraamist. Nii proovime kohapeal ära ka Re-Crafted Crafter’s Junibeeri alkoholiga ja alkoholita versioonid, räägime, kuidas tundub ja uurime, kuidas seda kõike ikkagi täpsemalt tehakse. Küsimused, pretensioonid, pakkumised ja kommentaarid palume aadressile vala@delfi.ee. Jälgige meie tegevusi Facebookis: www.facebook.com/valavalja ja Instagramis: www.instagram.com/vala_valja_podcast

We all have them. Our little guilty pleasures. We're bringing ours to the podcast today and we'd love to have you drink along with us!BEER: Hurricane High Gravity Malt LiquorWINE:Schloss Biebrich Sparkling Rose (not vegan)Freixenet Cordon Negro Rosé sparkling wine (vegan)COCKTAIL:Gin & tonic: London Dry Tanqueray

The Queen does something everyday. Sometimes twice a day. Jared Brown is the Master Distiller of Sipsmith (a London Dry style gin), author of over 30 books and drink historian. He shares wisdom from a career with incredible experiences and shares exactly what the Queen does...   

Confira as principais dicas do suplemento Paladar desta quinta-feira (19/09/19) no EstadãoSee omnystudio.com/listener for privacy information.

Episode 113: Four London Dry Gins.  In this week's episode, Dan and Marc cull 5 British gins down to four as they become more selective to round out the bracket.  Boodles Gin, Brokers Gin, Portobello Road No. 171, and Gin Lane 1751 fight it out to get to the round of 16.  This episode really tests out the scoring system in a tight round of data driven drinking. Listen through the closing credits for an infectiously hilarious Easter egg. --- Support this podcast: https://anchor.fm/199proof/support

On this week’s show we are talking about the Negroni. Easy to make, stands the test of time, nothing quite like the Negroni, it’s bitter and sweet, just like life. First experienced back at the Yard with Blake who put out Grandpa Bud’s Negroni. It’s boozy, it’s strong, for men and women. It has food possibilities, following a gastronomical tradition as far as Campari and vermouth. That category of Italian bitters, apparetif was designed to open the palate. The best Negroni in the world comes from Dante’s in New York, in the west village. They have a display case with vintage Campari bottles. They have great Garibaldis too. Campari was birthed in another cocktail, the Americano. The Americano came about because of the American expats during and after World War One. Then the Negroni apparently is named after bibulus, globetrotting Florentine count who liked his drinks strong. Go to theginfoundry.com for a more detailed version of the store. Equal parts, just like this show. One of the four or five prototype cocktails, one one one. If you’re a home bartender, try the Negroni. Campari is the bitter, vermouth and gin. The Negroni made in the glass is disappointing. You want to stir the Negroni  for the dilution, just like Old Fashioned made in a mixing glass. “The bitters are excellent for your liver, the gin is bad for you, they balance each other” Orson Welles. On the rocks or up? Depends on thirst and temperature, if it’s up it should be confused quickly, but on the rocks you can take your time, turns into a longer drink. If you follow the equal parts recipe, it’s a little sweet, a little extra dilution. Carpano Antica vermouth, a great, heavy vermouth was the first one the guys used, but now the lighter Italian or French vermouths are a nice variation. What is Vermouth? It is fortified wine. Infused with botanicals, herbs and spices, but also fortified, made stronger, like brandy, port, Madera, but vermouth is aromatized, typically a secret Monastery recipe. Good for you in the way Campari is a bitter, with medicinal qualities, good for you before or after a meal. Style of gin, London Dry for Ki, but there is so much variety that it’s fun to explore and experiment with local American, New World gins. Old Tom gin, with a woody taste. An aperitif is great for after a meal. Campari is an alcoholic liqueur, an aperitif, with different spirit strengths, depending on the country to which it is sold. Made of fruits and alcohol and water, produced by the Campari Group, invented in 1860 in Italy, colored with Carmine dye, made of beetles. First plant opened in 1904, and we love Campari! Kim remembers his dad drinking Campari and soda. There are several red bitters depending on your region. liquor.com has a list of more aperitifs, Peychaud’s, Luxado, Capaletti, Martini, Select, Contrato, Luna Amara and more. Ben prefers London dry gin as well, likes the botanical heavy more so than the citrusy American gins. Ben likes an orange twist. The Negroni has become so famous it has a Negroni Week, which is coming up! For those at home, familiarize yourself with the jigger and the ounce, not mL. Generally its an ounce of each, in a mixing glass, stirred with ice, then strained up in a coup or into a rocks glass, strained with ice and garnished with an orange zest and twist.

In this craft spirits conversation and tasting with distiller Nate Groenendyk, some of the topics we discuss include: How a duo of spirits enthusiasts converted their love for craft spirits into an agricultural and distilling operation that’s pumping out delicious apple brandy and dutch style gin. A comparison of Dutch-style gin and London Dry gin, specifically looking at differences in production methods, flavor profiles, and cocktail applications. We also really dig deep into all the little choices that each craft distiller must make regarding ingredient sourcing, fermentation, distillation, and maturation that all build upon one another to create the unique fingerprint of each distillery. Nate fantasizes about traveling back in time to let his great grandfather in the Netherlands taste his version of Genever. Eric asks some typical probing questions about barrels and mash bills. And we both sample a little bit of Sangfroid’s delicious Hollands Style gin.

Any beverage that was once known as "mother's ruin" hardly seems like something one might reach for as refreshment. But, this same elixir has also been hailed as "Dutch courage". What is it about gin that sets it apart from other spirits? How come no one ever orders gin shots, for instance? Well, Joe Deluca knows what happens if you do, and he explains why it's a bad idea. Plus, find out why London Dry doesn't have to come from England and which cocktail to order next if you want to move beyond gin & juice.

Today Adam, Jeremy, and Kurt sample the Gin Old Fashioned.  It's a surprisingly refreshing drink.   The guys also discuss the intersection between possessing firearms and regulation of Medical Marijuana.  If you have a Medical Marijuana card, could you forefeit your firearms?  Yes.  Jeremy gives his legal analysis. Is smoking a joint on You Tube illegal?  Jeremy also provides you an answer.   I can't believe it's not Baltimore.  Fentanyl is bad.  That is all. Jeff Sessions rears his southern drawl.  Again. The Golden Child is discussed as possibly the greatest cinematic masterpiece of all time.  Clearly it is.  I want the knife. Finally, a former Raven's kicker was beat up in a "not so nice" neighborhood.  Some sage advice from your Lawyer's on the Rocks.  Read more about the story here. Thanks and enjoy the episode! Gin Old Fashioned 1 sugar cube 2 dashes Bitters -- Angostura bitters 1 teaspoon water 2 ounces gin -- gin old-fashioned glass Instructions: Place the sugar in an Rocks glass or other smallish heavy-bottomed tumbler. Add 2 dashes bitters -- Angostura or Peychaud's -- and a teaspoon of water and muddle the sugar until it dissolves. Add 2 ounces gin -- Genever or London Dry -- stir well, and add 2 large ice cubes. Let sit for a couple of minutes and have at it.   Lawyers on the Rocks features Jeremy Eldridge, Kurt Nachtman and Adam Crandell. This triumvirate of lawyers will give you their unsolicited opinion on everything legal and illegal, while enjoying a handcrafted cocktail. Lawyers on the Rocks is sponsored by the Law Office of Eldridge, Nachtman & Crandell, LLC and produced by Up Next Creative, LLC.  

The Martini “Martini, shake or stir”. Here’s my take on that. James Bond ordered his Martini’s Shaken not Stirred because that is the EXCEPTION to the rule. If he had ordered just a “Martini”, it would have been stirred because that is the classic recipe. If the guest requests it there is nothing wrong with shaking this drink, but you will never see a decent cocktail book that suggests you to shake a Martini. The general rule is, if it has only spirits in it, you stir. If it has any type of juice in it, it is shaken. When stirring a drink you are trying to chill it and also add water to it, or “dilute” it as we say. Try taking some gin and vermouth, put it in a bottle and put it in the freezer. Don’t stir (or shake) it with ice. That’s not a Martini. It will be too strong and it will not taste very good. When stirring a drink with ice we are looking for a silky texture, which is desirable in a Martini or Manhattan style cocktail. When shaking a drink, like say a Margarita, you are looking to make a bright drink with some air bubbles introduced. How long do you stir? I was at an event recently and in the swag bag was a bar spoon with a thermometer on the top. It was in Celsius so I was looking to get to about 0 degrees or a little colder. What I discovered was that I wasn’t stirring long enough. You noticed I said “0 degrees or a little colder”. Interestingly enough, through some science that I may never understand, you can actually make the drink a little colder than the ice! Dave Arnold, the upmost authority on the science of drink making, talks about that in his great book Liquid Intelligence. Tristan Stevenson also mentions it in his book The Curious Bartender. He and I talked about it when I interviewed him back in episode #122. Dave Arnold’s Liquid Intelligence will be our book of the week. This book is highly recommended and a great resource. Dave is famous for using scientific equipment like rotovaps and centrifuges. I went a long time without reading this book, because I though “I’ll never have a centrifuge”, but he took what he learned using this equipment and uses it to teach interesting techniques and stuff you might not have though of otherwise. In the book he also talks a lot about the effects of stirring and shaking. Interestingly enough, when stirring or shaking a drink, eventually equilibrium is reached and it wont cool anymore or dilute anymore. It will of course eventually start to warm up and the ice will start to melt, adding more dilution, but it can only get so cold. This is helpful to know for a couple reasons, one of which is to keep in mind when building a large round of drinks. For instance if a Martini is the order, you might want to add the ingredients to your mixing cup, add the ice, but stir later. Or you can stir and let it sit there with the ice still in the cup while working on the rest of the round, then strain at the last moment. According to Dave Arnolds experiments, there won’t be much difference. Does the size of the ice matter when shaking or stirring? It seems like the answer is, “not really” although that could be an entire podcast to itself. As a general rule it seems that once proper temperature is reached the dilution will be correct, no matter the size of the ice, although the one exception would be crushed or shaved ice. The Martini is our cocktail of the week. What’s the best way to make it? The way your guest wants it! Ask a lot of questions when somebody orders one. The history of the Martini is difficult to trace. David Wondrich, the ultimate cocktail historian will tell you so, and in fact does just that in his great book Imbibe! In the late 1800’s the drink was usually made with Old Tom Gin, which is sweetened. Sometimes gum syrup was added. The “Dry Martini” appeared around the turn of the century, but it wasn’t dry in the sense that we think of it today. In fact one recipe published around that time period had a 1:1 ratio of Gin to Dry (or “French”) Vermouth.   The Gin was changed to a London Dry style gin or Plymouth Gin which is also not sweet at all. Back in the day, Orange Bitters were always added, which is a really interesting addition to a Martini. Give it a try! I wouldn’t force it on an unsuspecting guest, but try it yourself, see what you think, and maybe suggest it to an adventurous customer. Back to the amount of vermouth. I think the average consumer expects very little vermouth in their Martini, although it is becoming popular in Cocktail Bars to have a 1:1 Martini on the menu. It’s a wonderful drink this way, with the orange bitters and a lemon twist, but of course you need to have a quality vermouth that has been taken care of properly and is not too old. Please store your vermouth in the cooler! Write the day you opened it on the back label of the bottle. Ideally you don’t want to keep it more than a month after opening. At 2 months, throw it out! I use Vacuvin wine stoppers in my open Vermouth bottles. This is a very inexpensive item – about $12 – that pumps the air out of open wine bottles to help preserve it. They are perfect for Vermouth and other fortified wines as well. Next thing to talk about is the glass. Those giant bird bath or “Steakhouse” martini glasses are ridiculous. Believe me I know. I Bartender at a Private Club, we use them. The Members expect nothing less. Those stupid things hold 8 oz if you fill it to the very top, which people seem to expect! That’s not one drink! That’s 4 drinks! So what kind of glass is good? You often here me talk about a chilled coupe glass, which is ideal for a Martini.   For anyone who might not be familiar – it’s the old fashioned champagne glass that’s like a saucer or bowl with a stem. Ideally we want the glass chilled in the freezer until the last minute, but if you don’t have a cooler to keep your glasses in, of course you can chill it with ice and water. Before you start making the drink, pack the glass with as much ice as you can fit and fill to the top with water. For garnish, olives are traditional. If the guest doesn’t specify, its olives. One big or 3 small on a cocktail pic.   Always an odd number, an even number is bad luck. Ha. I don’t know why, but it is. I asked David Wondrich about this one time and he said “it’s a tradition and if you choose to perpetuate it, you should.” I said “I do! I do choose to perpetuate it!” A lemon twist is my favorite. The best twists are made with a y-peeler. Then hold the twist over the drink and using both hands put it between your thumbs and index fingers and start to sort of fold it in half lengthwise. This expresses the oils from the drink into the glass. Its awesome. Personally, I actually like my Manhattan this way too. So the Martini – seems like a simple drink on the surface, but there are some things to consider. Dave Arnold, Don Lee and Greg Boehm, who founded Cocktail Kingdom, are opening a new bar in Manhattan. It should be opening any day now…that should be really interesting. Don Lee is a super smart dude and Dave really knows his stuff. Greg is a very interesting guy too. One innovation that I read about at this new spot is: those in a hurry can buy bottled cocktails from vending machines with a $15 token. I can’t wait to check this place out. Your can still apply for Bar methods for the August 2018 session. I’m recording this on June 6, 2018 and applications are still open for a few more days. I did this course back in 2016 and trust me, you wont regret it. Its 3 days of education in Manhattan, with happy hours and dinners and parties. You stay in the awesome Park South Hotel and the price is extremely reasonable. Trust me. Apply at barmethods.com Another great educational opportunity - BarSmarts Advanced is coming to Philadelphia on September 26. This is a full day of education for the likes of Dale DeGroff, David Wondrich, Paul Pacul, the list goes on. For this you need to do the BarSmarts online course first. Check that out at BarSmarts.com There are a few more sessions of CITC for this year with Gary gaz Regan. Not sure if he has any room left, but that is a wonderful experience. You can find out about that at gazregan.com/cocktailsinthecountry I’ve done all three of these educational experiences. I get nothing for telling you about them, but I just want you to know about them, because they are all amazing (and affordable). I missed a few podcasts in the last few weeks. I have a lot on my plate right now family wise, I wont go into the details, but if you are interested you can scroll back in the feed to the show called “Real Talk From Bartender Journey”. It looks like things are starting to get better, so hopefully we’ll be back on track soon. I am definitely going to Tales of the Cocktail this year – the trip is already booked, so I’ll have lots of great stuff for you from there as well. Please follow me on IG. @ Bartender Journey Here’s our toast: May the chicken never be hatched that will scratch your grave.        

Smell this it's Scottish @EdenMill  Co hosts : Good ol Boy Justin, Made Man Maury, Good ol Boy Denise, and Made Man Bob SIPS Episode – A distillery takeover featuring Gin from Eden Mill Distillery. We introduce the background on this product, and tasting reviews of each product. Really, a flat Stella with a London Dry. Please we are professionals, except when we say wood. We cover a good lineup of products that you can find widely available:   Eden Mill Original Gin SIPS – 3 Eden Mill Hops Gin SIPS - 3 Eden Mill Love Gin SIPS – 3 Eden Mill Oak Gin SIPS - 3   Sips, Suds, & Smokes™ info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube.   Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2    The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes Podcast”     

Smell this it’s Scottish @EdenMill @betdsi Co hosts : Good ol Boy Justin, Made Man Maury, Good ol Boy Denise, and Made Man Bob SIPS Episode – A distillery takeover featuring Gin from Eden Mill Distillery. We introduce the background on this product, and tasting reviews of each product. Really, a flat Stella with a London Dry. Please we are professionals, except when we say wood. We cover a good lineup of products that you can find widely available: Eden Mill Original Gin SIPS – 3 Eden Mill Hops Gin SIPS – 3 Eden Mill Love Gin SIPS – 3 Eden Mill Oak Gin SIPS – 3 Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. This episode of Sips, Suds, & Smokes is sponsored by BetDSI online sportsbook and home of the $1M NCAA bracket challenge. Get $25 and tons of other stuff just by using our promo code SSSMadness. www.bedsi.com Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes Podcast”

The Big GIN Tasteoff @vanagandrgin @BeefeaterGin @kovaldistillery @StGeorgeSpirits @VermontSpirits @DistilleryKyoto @PlymouthGinUS @durhamdistiller @WoodyCreekDisti @deathsdoor @CutwaterSpirits @charlietonic @StraightUp615 #MixWithTheBest Co hosts : Good ol boy Charlie, Good ol Gal Ginny, Good ol Boy Sparky, Good ol Gal Cary Ann, and Good ol Boy Mike SIPS Episode – We take on the challenge to identify some of the best Gin on the planet. After starting with a master list of 800 Gins, we came down to a blind tasting of around 50. This is the results with our Top 10 picks in 2 styles, London Dry and everything else. We cover a good lineup of products that you can find widely available:   Beefeater London Dry Gin SIPS-3 Vanagandr London Dry Gin SIPS-5 Vermont Spirits Coppers American Style Gin SIPS-4 Ki No Bi Kyoto Dry Gin SIPS-4 Plymouth Gin SIPS-4 Durham Distillery Conniption American Dry SIPS-4 Woody Creek Colorado Gin SIPS-4 St. George Botanivore Gin SIPS-4 Death's Door Gin SIPS-3 Cutwater Spirits Old Grove California Small Batch Gin SIPS-4       Sips, Suds, & Smokes™ info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, iHeart, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Thanks to the many distillers, brand ambassadors, & distributors that sent us samples for this show.  We are even transparent with our scoring and you can review the raw results yourself with our tasting notes: https://docs.google.com/spreadsheets/d/1c-23NtERAs8ckuu4OaBny_6PGFJbyw6ZS037pn1fziQ/edit?usp=sharing Ginny & Charlie have a lot more discussion on life, with alcohol on the Charlie Tonic Hour www.Charlietonic.com   Catch up on all things in Cary Ann's world on Straight Up 615 https://straightup615.wordpress.com/     Sparky has not been indicted yet and is still father of year 4 years in a row. www.parentingwhileintoxicated.com     Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2    The best way to find this show is just ask Siri, Alexa, or Google – “Play Sips, Suds, & Smokes Podcast”

The Big GIN Tasteoff @FeverTreeMixers @vanagandrgin @BeefeaterGin @kovaldistillery @StGeorgeSpirits @VermontSpirits @DistilleryKyoto @PlymouthGinUS @durhamdistiller @WoodyCreekDisti @deathsdoor @CutwaterSpirits @charlietonic @StraightUp615 #MixWithTheBest Co hosts : Good ol boy Charlie, Good ol Gal Ginny, Good ol Boy Sparky, Good ol Gal Cary Ann, and Good ol Boy Mike SIPS Episode – We take on the challenge to identify some of the best Gin on the planet. After starting with a master list of 800 Gins, we came down to a blind tasting of around 50. This is the results with our Top 10 picks in 2 styles, London Dry and everything else. We cover a good lineup of products that you can find widely available: Beefeater London Dry Gin SIPS-3 Vanagandr London Dry Gin SIPS-5 Vermont Spirits Coppers American Style Gin SIPS-4 Ki No Bi Kyoto Dry Gin SIPS-4 Plymouth Gin SIPS-4 Durham Distillery Conniption American Dry SIPS-4 Woody Creek Colorado Gin SIPS-4 St. George Botanivore Gin SIPS-4 Death’s Door Gin SIPS-3 Cutwater Spirits Old Grove California Small Batch Gin SIPS-4 Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, iHeart, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Thanks to the many distillers, brand ambassadors, & distributors that sent us samples for this show. We are even transparent with our scoring and you can review the raw results yourself with our tasting notes: https://docs.google.com/spreadsheets/d/1c-23NtERAs8ckuu4OaBny_6PGFJbyw6ZS037pn1fziQ/edit?usp=sharing This episode was sponsored by: Fever-Tree Premium Mixers. Fever-Tree pioneered the world’s first premium tonic water, made only with naturally sourced ingredients. Fever-Tree tonic is now proudly served in 9 out of 10 of the world’s top restaurants. Because if ¾ of your gin and tonic is tonic, mix with the best. http://www.fever-tree.com/ Ginny & Charlie have a lot more discussion on life, with alcohol on the Charlie Tonic Hour www.Charlietonic.com Catch up on all things in Cary Ann’s world on Straight Up 615 https://straightup615.wordpress.com/ Sparky has not been indicted yet and is still father of year 4 years in a row. www.parentingwhileintoxicated.com Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The best way to find this show is just ask Siri, Alexa, or Google – “Play Sips, Suds, & Smokes Podcast”

Heaven Is A Place/This Is The Place (Lost Lake, Chicago)2 oz London Dry gin1 oz fresh lime juice.5 oz dry curaçao (McGee uses Pierre Ferrand)
.5 oz velvet falernum
.5 oz honey syrup.25 oz St. Elizabeth Allspice Dram3 dashes Angostura bitters
mint, pineapple leaf, luxardo cherry, edible flower for garnish Shake ingredients with 1 cup of crushed ice. Strain into a mug and top with more crushed ice. Garnish. Southern Exposure (Alembic, San Francisco).75 oz celery juice1.5 oz gin (Junipero or St. George recommended).5 oz simple syrup (1:1).5 oz lime juiceHandful mint leaves and sprig for garnish Finely grate a celery rib and squeeze over a strainer to extract juice. Add all ingredients to shaker, fill with ice, and shake. Fine strain into glass, garnish with a small mint sprig. The Diamondback1.5 oz rye whiskey.75 oz Applejack.75 oz green chartreuse Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with a cherry. Jasmine Spritzers1.5 cups Grand Marnier.5 cup fresh lime juiceIce cubes1.5 cups orange vodka (here's a recipe to do it yourself)Chilled club soda2 drops jasmine essential oil (available at health food stores).5 cup sugar1.5 cups warm water12 lime twists (optional) In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 2 oz of the club soda and garnish with a lime twist.

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are talking distilling with Chris Murillo, president of the Astoria Distilling Company. Specifically talking about distilling gin, Chris shares how he got his start in distilling and how he arrived at crafting his own gin. Talking about his distillery’s original gin called Queens Courage, it is an “Old Tom” style gin, a type that was popular during the 1800s. Sweetened slightly using locally sourced honey, he explains that it can be used to craft classic cocktails or even to drink on its own. After the break, Chris shares that unlike most gins, Queens Courage’s botanicals are distilled in separate fractions. This allows the distillery to treat each botanical fraction differently to get the best individual flavor from the carefully selected botanicals. Astoria Distilling Company then marries all the components together to get the best unified flavor profile possible. Taking Chris and Mary through the gin making basics and more, tune in to learn all about this classic spirit. This program was brought to you by Cain Vineyard & Winery. “There’s three main categories of gin, there’s Dutch Genever gin, London Dry, and then you have style of gin that’s essentially been forgotten, very popular in the 1800s called Old Tom.” [8:40] “What we ferment is all New York wheat. What we use to sweeten it is all New York honey, so we wanted to make sure this was a New York product when we made it.” [17:15] —Chris Murillo on Fuhmentaboudit!