What's So American About American Single Malt (Part 2)

https://is1-ssl.mzstatic.com/image/thumb/Podcasts116/v4/18/3a/88/183a88c2-fe8b-f5c4-0fb1-521a7ff2e4ba/mza_5685470755513558399.jpg/600x600bb.jpg

Breaking Spirits

Sofonisba Merula and Vesta Vaingloria

133 episodes

1 day ago

Every bottle contains a history, and Sofi and Vesta are going to get to the bottom of each, figuratively and literally. In this series we explore the cultural histories that spirits, liquors, distillers, and cocktails carry with them and into our own imbibing experiences. Why is Fernet the bartender’s shot? Why are Corpse Revivers #1-3 seemingly unrelated drinks? How does Campari secretly own everything? We don’t necessarily have the answers, but we’re going to BS about it and break some spirits.

History

RSS

All content for Breaking Spirits is the property of Sofonisba Merula and Vesta Vaingloria and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

History

https://d3t3ozftmdmh3i.cloudfront.net/staging/podcast_uploaded_episode/21194214/21194214-1743706362038-3298bc918ef8a.jpg

What's So American About American Single Malt (Part 2) - With Chris Rickabaugh

Breaking Spirits

1 hour 36 minutes 24 seconds

7 months ago

What's So American About American Single Malt (Part 2) - With Chris Rickabaugh

This week, we continue our discussion about all things American Single Malt with the wonderful Chris Rickabaugh! In this second part, we're focusing on what makes these whiskies so different from their single malt counterparts in Scotland or elsewhere around the world. Join us as we talk about barrel finishes, bespoke smokes, native peats, and much more on this episode of Breaking Spirits!

Drink discussed:

California Winter

1 ½ oz. St. George Single Baller Single Malt Whiskey

½ oz. Golden Beaver Biba Soju

¼ oz. Akori Cherry Blossom Gin

¼ oz. Hinterhouse Bierschnapps

¾ oz. lemon juice

Topo Chico

1 perilla leaf

Slice the perilla leaf into strips, reserving one for the garnish. Muddle the remaining strips in the lemon juice at the bottom of a highball glass. Add ice, and the remaining ingredients save the Topo Chico. Stir briefly to combine, top with Topo Chico, and serve with a straw and a perilla strip garnish.