We're used to craft distillers turning their hands to primary spirits, such as gin, whiskey tequila and even vodka, but one category that seems to have been mainly left alone is that of liqueurs. Apologue Liqueurs is not only taking a craft approach in terms of production but also trying to shake the drinks category up with the use of unusual flavours that possibly fill a gap we didn't even know was there. To find out more, we talked to Chicago bartender, Robert Haynes from Apologue about uncommon ingredients, educating consumers, and, of course, the drinks that can be made with their liquids. 

Aperitivo comes from the Latin meaning to open. Traditionally, it refers to a pre-dinner, appetite-stimulating drink, yet the word can also be applied to the opening of flavours within a drink, as well as the social moments with friends that these drinks can create. Select aperitivo has been a favourite in Venice for over a hundred years, with the bright red liqueur drunk in cafes and bars across the city and around the grand canal. To find out more, we talk to Tad Carduicci, Director Of Outreach for Gruppo Montenegro about Venetian aperitif culture, their 30 botanicals and, of course, the cocktails that you can make with it. 

There is a long history of ageing liquor at sea. Starting in the 16th century, brandy and later whiskey was often transported in barrels on ships to its final destination and the movement of the ship on the waves were believed to have accelerated and improved the spirit. But ageing whiskey on the road has been a far less common occurrence … well, until now. US whiskey brand, WhistlePig has just released their Roadstock Rye where barrels were placed on what could best be described as a rolling rickhouse and driven along Route 66 across America. To better understand the journey, we talk to blender Meghan Ireland and distiller Mitchael Mahar about taking whiskey on the road and what changes that makes to the flavour of the blend. 

Where there is a wealth of sugar cane, there is also a fair chance that you will find rum. And that is very true for Panamanian rum brand Ron Abuelo.With a name that literally means grandfather's rum in Spanish. The story of this brand is one of location, fermented molasses and family.We speak to global brand ambassador Cristóbal (Cris) Srokowski, who is in Rome, about rum expressions and of course, how best to explore the Ron Abuelo range.

Liqueurs have the ability to transform spirits into elegant cocktails. And most of what we see on the back bars have histories that go back hundreds of years.So it's not very often that we see a new liqueur come across the bar, but this year we have seen the birth of Fleur Charmante. With a name that means charming flower, the liqueur is made in a small village of Saint Sauvant in France. To understand more, we talk to Eddie Varsalona, New Product Development Manager at Blue Ridge Spirits And Wine Marketing about maceration, versatility and the cocktails you can make with this new liqueur.

Tequila has come a long way from its reputation as simply a shot based spirit into a liquid that people feel equally at home drinking in a cocktail or a sipping beverage. But tequila's popularity hasn't come without challenges, both in terms of  authenticity, environmental concerns and the blending of traditional methods with innovation. One brand that is walking the tightrope of craft tequila distilling is Tequila Tromba. We speak to co-founder James Sherry about the agave liquid, distillation, and of course, how to best use his tequila in a cocktail. 

Craft distilling is all about experimentation and the ability to release new flavours and tastes. So it's not surprising that in New York, a state known for its apple production, craft distiller, Barking Irons has concentrated on apple based spirits. But rather than just look at AppleJack variations, the brand has now released a gin made from apples. Some would say this new gin is New York to the core.

You probably know Chris Montana’s name in connection with Du Nord Craft Spirits and the fact that there wasn’t a single trouble from last year that did not darken the door of his distillery. From COVID closure and making hand sanitiser, to the riots and the flames that engulfed Du Nord.But even while assessing the wreckage of his business, it was not on himself where his attentions lay but rather his community and the other makers and businesses around him. In what was left of his warehouse space, Montana set up an impromptu food bank and conducted a fund-raising drive to help other businesses in the area owned by people of colour.  And that desire to focus on those around him has continued as he has taken up the role of Master Blender with a new vodka brand American Liquor Co. We talk to Montana about expert distillers, grains, blends and the sort of Vodka cocktails you should be making. For more information on American Liquor Co, go to https://www.americanliquor.com

With the possibility of a fourth alcohol ban looming, leaving the South African liquor industry questioning its own survival, we talk to Lucy Beard, co-owner and distiller at Hope Distillery. Started in 2014, Hope was the first licensed gin distillery to open in Cape Town and has since built a reputation not only for their own distillations but also the guidance they have showing to fledgling brands around the country.  We talk to Lucy about the bans, their spirits and what the future might hold. 

Although you might think of gin as being very English, the Indian subcontinent's influence on the spirit and how it is drunk has been substantial. From the botanicals commonly used in its production to its most popular drink, the gin and tonic, the influence of India can easily be seen. Yet it is only recently that India has produced its own interpretation of the spirit and really added its voice to the gin conversation. One of the brands that have been leading the way is Jaisalmer, which is a luxury gin made in Northern India that showcases the flavours of its home. To find out more, we talked to Mr Sanjeev Banga, President of International Business at the gins' parent company, Radico Khaitan about the growth of gin in India, what makes a distinctively Indian gin and what cocktails enhanced their gin.

As spring descends in the Northern hemisphere, it's the perfect time to pay tribute to the efforts of the humble bee. Darting through fields, to acquire pollen and nectar bees are symbols of renewal and community. Within the spirit world, their efforts and enterprise are no better represented than by the Vermont distillery Barr Hill, in the form of their floral, raw honey gin. We talked to Ryan Christiansen Head Distiller at Caledonia spirits, the makers of Barr Hill Gin about bees, honey cocktails and why gin is your perfect spring drink.

While you might think of the effect of moonlight as being subtle, it is now believed that its rays penetrate the soil and affect plant life, from germination to harvest. With the release of its limited-edition Lunar Gin, Hendrick's Gin believes this same effect can be seen in the gin that you drink. To understand this better. We talked to Hendrick's Gin, Master Distiller, Lesley Gracie about moonlight botanicals, floral gins, and celestial contemplation. 

When you think of rum, you often think of warm tropical locations in the Caribbean, but one brand has set the rum world on its head by distilling in the UK.In a world we normally associate with gin, Scratch distilling has forged a place and won the accolades of fellow rum nerds with their unique take on the spirit. We talk to Scratch founders and distillers, Doug Miller and Ellie Taverner about ageing in a cold climate, botanicals in rum and how English rum should be drunk. 

French cognac brand, Camus, has long been known for their desire to explore fascinating and inventive new takes on cognac tradition. Their latest release takes connoisseurs of the spirit to the small village of Saint-Aulaye, located in the Périgueux district of Dordogne. We speak to Pier Paolo Catucci, the global brand manager of Camus, about this very special, limited release expression, why it was created, and how it should be drunk. 

When you think of aperitifs, it's a fair bet that Mistelle is not one that you've come across very often. A type of fortified aperitif, Mistelle originated in France where grape juice and other fruits, are mixed with some sort of locally made spirit. While this style of drink has a long history in the grape-growing regions, today, we are looking at a Mistelle created by award-winning Australian bar, Bulletin Place. Adapting the style, while adding some good old Australian irreverence, the team created Rhubi Mistelle. To understand more about this aperitif, we talked to award-winning bartender and Bulletin Place's own, Tim Phillips, about history, taking a product to market and the cocktails you can make with it. 

Seen by many as the darling of the spirit space, Mezcal's popularity is forging ahead by leaps and bounds. But with this newfound popularity has come regulations to protect the spirit, notably the craftsmanship, but also the land. One brand that is embracing the spirit's heritage and biodiversity as well as delving into what the spirit really has to offer is The Lost Explorer. We talked to two of the brand's ambassadors, Joseph Mortera based in Mexico City and Deano Moncreiffe based in London about the importance of the land, what distinguishes their brand, and how their Mezcal should be drunk. 

Today is International Women's Day and along with the subscription service, Whiskey Loot, we want to celebrate female distillers. Historically, the spirits' industry has been dominated by men whose contributions are born out by the bottles that bear their names, but slowly more women are standing next to the still. One such woman is Naomi McIntosh, who distils for the Australian whiskey brand, Chief's Son. We talked to Naomi about breaking through the glass distilling ceiling and the whiskey that she makes.

Banned across Europe and the United States in the early 1900s, absinthe is often a spirit that is associated with illicit behaviour. With a reputation for providing psychedelic inspiration to such creative names as Oscar Wilde, Henri Toulouse-Lautrec and Vincent Van Gogh, absinthe has always built a reputation as an incredibly naughty, but slightly dangerous green fairy of the spirit world.Yet the reality of absinthe is very different. To understand a little bit more about absinthe and its place in the modern bar cart, we talked to Alison Crawbuck and Rhys Everett from the new UK absinthe brand Devil's Botany about botanicals history and why absinthe is making a slow but steady comeback. 

Aside from the world's obsession with sourdough starters, one of the biggest trends to have emerged from last year was bottled cocktails. As an easy way for people to drink well at home, bottled cocktails were able to bring a little of the craft of cocktails from bars, into the homes of everyday people. But the bars and bartenders who are now starting to create bottled cocktails are by no means the first to think of the idea. Back in 2013, world-renowned bartender, Charles Joly, and Chicago bar owner and restaurateur, Matt Lindner, pioneered the practice with Crafthouse Cocktails. We speak to Charles and Matt about flavour, batching and the future. 

Let's take a minute to think about rum. It's highly possible that when you hear the word, a variety of different ideas come into your head. You might think of pirates, you might think of piña coladas, you might think of plantations. But let's put a pause on that because what Marc Farrell from Ten To One Rum wants to point out is that there is a lot more to rum than what marketers have told us. So as to understand what he means, and talk about why you should think about Ten To One for your home bar, I'm pleased to welcome Marc Farrell to the first of our podcasts for the new year. 

Often said to be the best spirit you've probably never tasted, shochu has a long and storied history as Japan's favourite traditional spirit. Usually single distilled and often sitting at an ABV of around 25%, shochu has always been popular in its native land due to its drinkability. Yet, as far as cocktails are concerned, it has often been seen as a spirit that can easily be overwhelmed by other flavours. That is until the advent of iichiko Saiten. Distilled by Sanwa Shurui on Kyushu Island, iichiko Saiten has been bottled at 43% and designed specifically to work in cocktails. To explore exactly what this means we talked to iichiko brand ambassador Tetsuro Miyazaki, brand ambassador Natasha Sofia, and cultural expert Jessica Joly. 

You don't often hear of gins from Texas, but Treaty Oak have been distilling their Waterloo Gin since 2011. With a distinctly Texan flavour and attitude, Waterloo is best known for their Antique Gin, a barrel-aged liquid that many have described as one that will change your mind about gin. To discuss this further, we talk with Jamie Biel, Treaty Oak's director of science and sustainability about aged gin, botanicals, barrels and of course, sustainability. 

For generations, independent bottlers have been part and parcel of the UK whiskey scene, yet they've not been as commonly seen in the whiskey industry in the United States. But this is all about to change with the first release from a new American independent bottler called Lost Lantern. To understand what Lost Lantern is, what they are about to release, and exactly what it means to the U.S. whiskey scene, we talked to the founders, Nora Ganley-Roper and Adam Polonski.

While it might seem that tequila is one of the more fashionable spirits on the market right now, it is a liquid steeped in history, tradition and culture. It is made from plants that take decades to mature, and it is processed in ways that have not changed for hundreds of years. A new tequila brand, Mijenta, wants to ensure that the artisanal nature of tequila is not lost. To discuss this, we talk to Mijenta's founder, Juan Corondo, about sustainability, community, and creating a unique artisanal spirit. 

As the interest in low and no alcohol options increases, a lot more established alcohol brands are creating non-alcoholic options. Warner's, who are best known for their all-natural gins, are the latest distillery to tackle this new market.With their 0% botanical gardens spirits, the brand has released two expressions, a Juniper Double Dry and a Pink Berry variant. We talk to the brand's creator, Tom Warner, about natural ingredients, what it takes to get a non-alcoholic spirit right, and, of course, how you can drink their two new expressions.

No matter where in the world you are, Angostura is the bitters on everyone's bar and in everyone's drink. Starting in 1824, the company originally produced their aromatic bitters to alleviate stomach ailments, but soon established their brand as an integral ingredient in the cocktail world.Based on their island home of Trinidad, the brand is not only known for its ability to move with the times, but also for their authenticity and craftsmanship. We talked to Mr Terrence Bharath, chairman of Angostura about sourcing local, the future of bitters, and of course, how their new cocoa bitters can be used in cocktails. 

No matter where you are in the world, you can usually tell the quality of the bar you're standing in by whether they have Fords Gin on the back bar, or even in their well. Referred to by those in the know as the bartender's gin, Fords started back in 2014, and it's still going strong. Today we talk to the man himself, Simon Ford, about building a brand, what makes Fords different and why you should probably have a bottle at your home too.

September is National Honey Month, and to celebrate, we are talking to Holly Seidewand, the North American brand ambassador of single-malt for Aberfeldy. To raise awareness between beekeepers and bartenders, the brand is highlighting its 12-year-old expression, which is known for its rich multi honeyed flavour profile, as well as launching their Gardening Give-Back Project. 

When you think of American whiskey, you automatically think of bourbon. And when you think of bourbon, you automatically think of States like Kentucky and Tennessee, but in this age of craft distilling not all the amazing bourbon that is being made in the US is restricted to those two states. A relative newcomer to the bourbon game, Kings County Distillery, based in Brooklyn are showing that the future of American whiskey may be found in the stills of small batch distillers. We talk to co-founder and head distiller, Colin Spellman about pot stills, flavor, and bottled in bond. 

Like a good wine, the story of vermouth is one of place. The botanicals and wines used in its development often describe the terroir through the aspects of flavour. But vermouth is a liquid that also has the ability to recount tales of history, exploration, and the unforeseen. The narrative of the premium Dutch artisanal vermouth brand, Willems Wermoed, encapsulates more than just the fortified wine's bottles. To recount the narrative of the brand, we speak with Paul Selier of Selier spirits about botanicals, ageing and the unexpected. 

With the interest in premium rum on the rise, qualities such as purity and authenticity are becoming more important than ever. And this is where Equiano comes in as this limited release blends flavours and techniques from separate hemispheres. We talk to global rum ambassador, Ian Burrell, one of the founders of the brand about blending, terroir and effect that ageing in different barrels has on a liquid. 

Realistically, it's very hard to stand out in today's oversaturated gin market, but one brand, Iron Balls, has managed to do just that with its unusual flavor and steam punk aesthetic. Operating out of a small distillery in Bangkok, the brand is founded by bar designer, Ashley Sutton, in 2015. As a self-confessed pirate, you will more often than not find Sutton on the high seas rather than on land. While he's away brand, ambassador and bartender, Carson Quinn, rises to the rank of head distiller. So we talked to Quinn about what makes their gin different, how flavor adds to the experience, and of course, what cocktails you can make with it. 

It's not often that a truly unique spirit enters the market with the same impact that has been created by Cocalero. Celebrating the coca leaf that has grown in the Andes mountains in South America, the spirit imparts a sense of terroir of its Homeland. To understand this unusual spirit a little better, we speak to John Ralph, creator of cocalero and CEO of Intrepid Spirits about botanicals, flavour, what it takes to bring the unique spirit to the market and of course, how to use it. 

Considered by many as the Wild West of whiskey, American single malt has always had a reputation for innovation and experimentation. And it is through their collaborations, a lot of the time with breweries, where they're making their point of difference felt. To underline this, Westward have released their Oregon Stout Cask Whiskey, which draws on the region's craft brew history. We talked to Miles Monroe, head distiller at Westwood Whiskey about brewing, flavour, and the difference a good cask finish can make. 

With renewed enthusiasm in Irish whiskey, it is not surprising that interest in Ireland's other national spirit, poitín, has not been far behind. With a history that goes back hundreds of years, this once illegal spirit has always been seen as the drink of the people. To understand the spirit better, its history and future, we talked to Dave Mulligan from Bán Poitín about craft distilling, the potency of poitín, and of course the cocktails you can make with it.

Less than two decades ago if you wanted bitters other than the faithful Angostura and Peychard, you would have to make them yourself. And that’s where Bitter Truth stepped in. After have made bitters in their own bars, Stephan Berg and Alexander Hauck decided to open up their creations to the world. We talk to Stephan about scaling up, the bitters in their range and of course the best way in cocktails to use them. 

While they may be considered a relatively young brand, Australia's Never Never Distillery have very much taken the world by storm with their innovative juniper-first distillations. And their efforts have not gone unnoticed, as their recent win at the World Gin Awards for world's best classic gin, will attest. Yet it is their new distillery in the South Australian wine region of McLaren Vale, that has influenced their latest expression, a wine-based gin. We talked to Never Never's brand director, Sean Baxter, about Ginache, working with grapes. And of course, what cocktails this new liquid will work best in. 

You may have heard the term moonshine before to describe illegal liquor or the practice of prohibition era style, backyard distilling. But the term and the spirit have come a long way. Over the past few years, the production of moonshine or white whiskey has not only become more accepted, but there are also a host of distillers who are reinventing the genre. One such distiller is Ben Bowles of Melbourne Moonshine, who spent the last few years showing locals exactly what white lightning can be. To find out more we talk to Ben about producing a spirit without age, reinventing the category and exactly how this liquor should be used.

If you hadn't already noticed, there's a wave of premixed cocktails on the market these days. And they're not just put together by booze brands, like in the old days, these new offerings are coming from bartenders, spirits producers and people with a history of caring about the craft of drink making. One such brand is Curatif, an Australian company that creates portable casual cocktails that are as good as you'll find in any bar. We talked to one of the founders, Matt Sanger about flavor, balance and why Curatif is not your grandma's RTD. 

The RTD drinks catagory has come a long way since the days of jack & Coke in a can. And one of the innovative companies that is making huge head-way in the space is DRNXMYTH. Based out of Califormia, the company is shaking up the RTD sector (quite literally). We talk to Lawrence Cisneros, the CEO of DRNXMYTH, about balance, bartenders and the future of RTD. 

You could easily say that every whisky has an interesting story to tell - stories that are formed through the grain, the cask but primarily where the liquid originates. Most of us are familair with the stories that begin in the UK, the US or Japan but brands like Starward are endeavouring to show that Australian whisky has a story all of its own. Picking up awards like the “World’s Best Craft Distilled Whisky” at the San Francisco World Spirits Competition, Starward is beginning redefine the nuances of what a whisky can be. To discuss this further, we talk to Starward’s David Vitale about casks, grains and of course cocktails. 

There is nothing as quintessentially American as bourbon, and its manufacture is a practice that goes back to the late 1700s. It is steeped in tradition. It has rules for production, and it also has, to purists at least, its very own home state, Kentucky. But back in 1997, a new brand, Jefferson's Bourbon, started up and became a disruptor in the space. We talked to Jefferson Bourbon's founder, Trey Zoeller, about innovation, ageing, and what it means to seek balance in the blend.

If you've ever been to Dublin, you've probably heard of Slane Castle. If you've ever followed the tour plans of any large rock bands you've probably heard of Slane Castle. If you've had a taste of Irish whiskey, then you probably also heard of Slane Castle. In an attempt to keep this historic house and 1,500 acre estate in the black. The Cunningham family have spent more than a decade putting down roots in the now fast growing world of Irish Whiskey. To explain the grain, the blend, and the casks. we talked to Alex Conyngham who puts a rather titled spin on Irish whiskey distilling. 

Pink Gin may be everywhere you look but New Zealand’s Scapegrace Gin are bucking the trend in the belief that there are some drinkers who are after a more sophisticated tipple. Released at the end of last year, the Black Gin is selling out as fast as the distillery can make it.  To discuss the gin and how you can use it, we talk to Co-Founder, Marketing Director Mark Neal and bar consultant Mikey Ball.

As the interest in low and no alcohol trend increase, the level of sophistication of the brands in the space has also increased. One such brand is Fluere, a non-alcoholic spirit made with the same distilling techniques used by perfume houses to create their high-end scents. We talk to CEO of Fluere, Léon Meijers, about the importance of mindful drinking, the medicinal properties of botanicals and, of course, the cocktails you can make with a non-alcoholic spirit. 

Coffee Liqueur and coffee based cocktails have come a long way in the last few years and many attribute that to Australian liqueur company Mr Black. But as anyone who appreciates fine coffee will know, it is not a one note ingredient. There is a huge diversity in flavour depending on the region or origin of the beans, not matter whether you are drinking it in the day or the night. The company have just released a new Single Origin liqueur, so we talk to Mr Black Co-Founder Tom Baker about their new expression, coffee terroir and the cocktails you really should be experiencing it in. 

As global palettes change, Italian Amaros have come into their own. One of the best known examples is Fernet Branca. For many years, Fernet was almost like a secret handshake among bartenders, with its amazing complex flavour and almost cult like following. But how much do you really know about this bitter amaro. We talk to Edoardo Branca, the sixth generation member of the Branca family about the amaros popularity, the future of the brand and of course what cocktails it should be used in

Vodka may not be the most talked-about spirit but its definitely one that hasn’t gone away. And as any bartender will tell you Vodka pays the bills. And one of the Vodkas that is constantly in every speed rack and on every bar cart in homes is Ketel One.  Produced by the Dutch-based Notel family, Ketel One is a brand that doesn’t rest on its laurels, as evidenced from the recent release of their Botanicals range - a vodka distilled with real botanicals and infused with natural fruit essences. We speak with Bob Nolet, 11th Generation and Master Distiller for Ketel One Vodka about doing things differently, their botanical range and the cocktails you can make with them.