Welcome back to Whiskey Provisioner! In this episode, hosts Richard and So-Han (West China Tea) are joined once again by guest CJ to venture beyond whiskey and into the world of French brandy.
CJ shares a bottle of Len Cantata XO Armagnac, sparking a deep dive into the "other world spirits" that inspire many modern whiskey makers.
If you've ever stood in a liquor store and wondered what the real difference is between Cognac and Armagnac, this is the episode for you.
Cognac vs. Armagnac: CJ breaks down the fundamental differences, from their specific regions and grapes to their distinct distillation methods (double-pot stills for Cognac vs. single-column stills for Armagnac).
Mobile Stills: Richard explains how Armagnac stills are often brought from farm to farm to distill wine from successful harvests.
Decoding the Label: The group explains the aging designations: VS (Very Special), VSOP (Very Special Old Pale), and XO (Extra Old).
XO Sauce: So-Han shares the fascinating connection between luxury Cognac and the name of the famous Cantonese "XO sauce."
French Techniques: The conversation explores old-world brandy-making techniques like Petites Eaux—the art of aging low-proof spirits to use for blending and proofing instead of water, adding incredible complexity and mouthfeel.
The "Bourbon Box": The crew discusses why these complex, centuries-old techniques aren't used in bourbon (Hint: It would be illegal to call it "bourbon") and how brand recognition often shapes the market more than innovation.
Brandy: Len Cantata XO Armagnac (Houston Bourbon Society Pick)
Tea: Red Tea
Join the conversation as they sip this complex brandy, pair it with tea, and discuss how these old-world methods are influencing the future of American whiskey.
Cheers!
Welcome back to Whiskey Provisioner! Hosts Richard and So-Han (West China Tea) are joined by special guest CJ for an episode dedicated to the art of finished rye whiskeys.
CJ kicks things off by sharing a personal project and his "baby": a future Distillery Reserve Series (DRS) release from Still Austin. It's a 100% Brutto Rye finished in rare White Port barrels. So-Han pairs this 114-proof whiskey with a Sheng Puerh tea, leading to a discussion on how tea and whiskey interact.
The group then explores another unique bottle from Richard's collection: a Saints Alley Nobleman (an Iron Root Republic collaboration), which is a blend of Indiana and Texas purple corn rye finished in Hungarian Tokaji dessert wine barrels.
🥃 Still Austin Artist (Future DRS): 100% Brutto Rye finished in White Port Barrels (114 Proof)
🥃 Saints Alley Nobleman: A blend of MGP and Iron Root (purple corn) rye finished in Hungarian Tokaji barrels.
🍵 Sheng Puerh Tea
Join the conversation as the group discusses:
The Whiskeys: What exactly are White Port and Hungarian Tokaji, and what flavors do they bring to a spicy rye?
The Process: Why is distilling 100% rye so challenging? (Hint: it involves "puking").
The History: Why is rye as a category so distinct from bourbon or wheat whiskey?
Tasting Notes: The crew finds everything from tangerine, front-end spice, and mint to chocolate oranges, vanilla, and salty butterscotch taffy.
Whiskey Origin Stories: CJ, Richard, and So-Han share their "Aha!" moments—the specific bottle or experience (from Laphroaig to Jameson) that made them fall in love with whiskey.
This is a must-watch for anyone who loves complex rye, unique barrel finishes, or just hearing passionate experts share their craft.
Cheers!
⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comC.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/ https://www.instagram.com/cjhh521
Join the crew from West China Tea and special guest CJ from Still Austin Whiskey Co. for an episode filled with spirited conversation.
In this episode, they're pouring out new releases and old favorites, including Still Austin's Bottled-in-Bond bourbon. They'll also touch on:
The 8-year journey of Still Austin and the "grain-to-glass" movement
The unique challenges of aging whiskey in Texas's climate
The historical origins of "Bottled-in-Bond"
How a tea lover's humidor can be used for aging tea
The surprising similarities between tea and whiskey production
And a whole lot more. Grab a cup and glass and enjoy!
Still Austin Bottled-in-Bond Bourbon - A 7-year, 100-proof bourbon made from 70% white corn, 25% rye, and 5% malted barley.
Sun-Dried Red Tea - A bold, warming red tea with notes of cacao and sweet potato.
Shou Pu-erh Tea - A dark and earthy tea, also with a great affinity for whiskey.
Still Austin Rye Whiskey - A new-release rye whiskey finished in white port barrels.
Featured products: Still Austin Bottled-in-Bond Bourbon - A 7-year, 100-proof bourbon made from 70% white corn, 25% rye, and 5% malted barley. Sun-Dried Red Tea - A bold, warming red tea with notes of cacao and sweet potato. Shou Pu-erh Tea - A dark and earthy tea, also with a great affinity for whiskey. Still Austin Rye Whiskey - A new-release rye whiskey finished in white port barrels.
Davin Topel is back! In this episode of Whiskey Provisioner, Davin returns from his adventures in Scotland to share two bottles of unique scotch, while hosts Richard and So-Han offer up a bold red tea for pairing.Scottish Spirits & Unique FinishesDavin brings a rare Glen Moray Rioja Cask that spent its entire life maturing in a Spanish red wine barrel, followed by a GlenAllachie single cask finished in a Chinquapin (Chinkapin) barrel. The hosts explore the complex, fruity, and spicy notes of each, while also diving into the unique history of using repurposed barrels in Scotland.Red Tea & The Art of PairingSo-Han introduces a sun-dried red tea from Yunnan, China. He clarifies the distinction between "red tea" and "black tea," and explains why this robust, full-bodied tea is the perfect partner for pairing with virtually any whiskey. He emphasizes the tea's ability to cleanse the palate and enhance the flavor of the spirits, proving that the contrast can be as satisfying as the resonance.Beyond the Glass: Cooperage & CommunityThe conversation expands beyond the glass to explore the lost art of cooperage in the US versus the thriving, handcrafted tradition in Scotland. Davin also shares details on how viewers can join him on his hosted hunting and fishing trips in Texas and at Gordon Castle in Scotland.Chinkapin oakA distinct species: The chinkapin oak is a species in the white oak family and is native to eastern and central North America. A chinkapin barrel is a type of cask used to age spirits, particularly whiskey, and is made from the wood of the chinkapin oak tree. These barrels impart distinct nutty, spicy, and fruity flavor characteristics that differ from barrels made of the more common white oak.
Whiskey and gin meet fine aged tea in this episode of Whiskey Provisioner! Join hosts Richard and So-Han as they welcome back their very first guest, Davin Topel, for a lively discussion and tasting at the new West China Tea house.From Scotland's Highlands to Texas Hill Country Davin, fresh off a trip to Scotland, shares a rare gin from the Gordon Castle Walled Garden. He dives into the history of the castle, its sprawling botanical garden, and the unique Highland Games that have been a tradition for centuries. The conversation naturally meanders to the surprising similarities between the spirits and tea industries, including the importance of heritage, the role of terroir, and the art of single distillation.The Art of the Perfect Brew So-Han introduces a special cave-dried white tea called "Unfolding Path." He explains the intricate world of tea processing, detailing how white tea is dried rather than cooked, allowing it to slowly oxidize and develop complex, earthy notes. He also explains the concept of "tea masters" in China and the intensive process of tasting and sourcing tea.Juniper, Scotch, and History Richard, So-Han, and Davin explore the flavor profiles of the Scottish gin and an aged Jenever—the Dutch precursor to modern gin. Davin breaks down the botanicals in each spirit, while So-Han and Richard draw parallels between the malting of barley for whiskey and the processing of tea.They wrap up the episode with a tasting of a 5-year-old aged white tea, proving that a high-quality tea can stand toe-to-toe with a fine spirit.
In this episode, Richard and So-Han dive into the world of whiskey and tea with special guest, Irene Tan. Irene shares her experiences and insights into blending and pairing whiskeys with teas. The conversation spans topics such as aged tea, distillery collaborations, and the nuances of blending techniques. Discover the intricacies of whiskey production, from barrel picks to the challenges of the three-tier system, while savoring the unique fusion of tea and whiskey flavors. Learn more about the art of blending, the importance of legal nuances in the industry, and enjoy some expert recommendations for your next tasting adventure!⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/
Richard and So-Han welcome special guest Irene Tan to the West China Tea House and Whiskey Provisioner. Irene, a distinguished figure in the whiskey world from Connecticut, shares her journey from being a software engineer to becoming a Level 4 whiskey sommelier. We dive into her experiences in blending whiskey, her move from wine to whiskey, and her connections with notable distilleries like Whistle Pig and Kings County.
Irene also offers insights into her whiskey collaborations, such as the cigar blend project with Andalusia. As the conversation flows, so does the tea, with discussions on the similarities and differences between blending tea and whiskey, and the traditional methods of tea preparation. This episode offers a blend of personal stories, professional insights, and cross-culture beverage appreciation. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/
Ever wondered what makes a truly Texan gin? Or how ancient wild teas connect with modern craft spirits? Get ready for a fascinating journey into the heart of Texas botanicals and rare tea traditions! In this episode of the Whiskey Provisioner, hosts Richard and So-Han are joined by the remarkable Molly Cummings, biology professor and the entrepreneurial spirit behind WildGins Co. Dive deep into the world of gin as Molly shares her passion for foraging unique Texas juniper species – a biodiversity hotspot with more varieties than any other US state! Learn how she transforms these native treasures, like the Alligator Juniper and the rare Red Berry Juniper, into award-winning gins with distinct personalities. Meanwhile, So-Han of West China Tea expertly pairs these exceptional spirits with equally unique and wild-harvested teas, including a "Wild Sparrow" purple green tea and a complex "Needle on the Sea Floor" Oolong. Discover the surprising parallels between tea and gin production, the importance of "Qi" and terroir, and the beautiful synergy when these two worlds collide.
Richard and So-Han host Amanda Beckwith from Virginia Distillery on this episode of Whiskey Provisioner. They dive into the intriguing intersections of whiskey production and tea blending, sharing stories about their first experiences with various spirits and the innovation behind Fireball and Four Loko. So-Han introduces a unique purple tea from Ngunnaw Mountain, detailing its rare pigmentation and health benefits. Amanda discusses her ventures in whiskey reduction with Lapsang Souchong tea and the rich community of women in whiskey production. Their conversation also covers the importance of nuanced education in tea and whiskey, highlighting collaborative efforts within the industry. They end with a tasting of Starward Australian whiskey, exploring its unique flavor profile aged in red wine barrels and finished in Lagavulin casks. Perfect for whiskey aficionados and tea lovers alike!
Richard and So-Han from Whiskey Provisioner welcome Amanda Beckwith from Virginia Distillery to discuss the intersection of whiskey and tea. Filmed at Still Austin, this episode delves into the art of blending whiskey, the impact of terroir, and the growing American Single Malt category. Amanda shares her background, blending techniques, and the newly ratified standards for American Single Malts. The conversation also explores palate sensitivity, the nuances of tasting, and the importance of transparency in the whiskey industry. Experience the unique pairing of whiskey and tea, and discover the intricacies behind each sip.
⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Guest - Amanda Beckwith https://vadistillery.com/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
Whiskey Provisioner: Catching Up Over Tennessee Whiskeys at Wizard Academy
In this episode of Whiskey Provisioner, Richard welcomes guest Madison for a day at the Wizard Academy. They explore Tennessee whiskeys, including Davidson's Reserve and S.E. Callahan's Bourbon, sharing tasting notes and personal stories about the whiskey community. They discuss their experiences with the Whiskey sommelier levels, the close-knit nature of small-town bars, and the heartwarming connections formed through shared whiskey adventures.
00:00 Introduction and Setup 00:33 Welcome to Whiskey Provisioner 00:43 Whiskey Sommelier Levels and Friends 01:20 Catching Up with Madison 02:15 Madison's New Bar Adventures 07:00 Exploring Tennessee Whiskeys 09:22 Whiskey Marketing School Experience 22:28 Memories and Reflections 25:01 Conclusion and Cheers
Richard hosts another episode of Whiskey Provisioner with Jason Sowder and Theresa Smith, featuring a side-by-side tasting of two distinctive rye whiskeys. They explore Stauning Danish Rye, a unique double-oaked expression from the Drammers Club single barrel program, alongside Wilson Valley Mercantile's Texas-made "seed to sip" rye whiskey. The trio dives deep into the complexities of rye whiskey production, from floor malting techniques to direct-fire distillation. They discuss how Stauning's innovative approach using malted rye and small pot stills creates rich chocolate and marshmallow notes, while Wilson Valley's farm-to-glass approach yields a clean, grassy expression that captures the essence of their Texas farm distillery. The conversation extends beyond tasting notes to explore the broader whiskey education landscape, touching on programs like the Whiskey Sommelier certification, Bonafide Whiskey Enthusiast program, and various international whiskey academies. A perfect watch for anyone interested in craft distilling, rye whiskey variations, and the growing world of whiskey education. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺
Richard Amiro - host http://richardamiro.com
Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com
Guest - Theresa Smith https://www.canadianwhiskysmith.com/ https://www.instagram.com/canadianwhiskysmith/
Guest - Jason Sowder https://www.instagram.com/theproofllc/ https://theproofllc.com/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
Richard hosts another episode of Whiskey Provisioner featuring two Whiskey Sommelier Level 4 instructors at the Wizard Academy - Jason Sowder from Detroit, founder of the Proof LLC, and Theresa Smith, known as the Canadian Whiskey Smith from Alberta. In this episode, they explore and taste Pocono New Zealand Single Malt from their Winter Malt experimental series, featuring unique ingredients like Manuka honey smoked malt and chocolate malt. The trio discusses the emerging whiskey scene in New Zealand and Australia, diving deep into tasting notes that reveal layers of complexity - from light fruity notes to dark chocolate and subtle smoke. They share insights about international whiskey distribution, proofing standards across different markets, and how craft distilleries like Pocono are carving their own identity while respecting traditional whiskey-making techniques. Whether you're a whiskey enthusiast or just getting started, this conversation offers a fascinating glimpse into the world of craft whiskey from down under, complete with expert tasting analysis and industry insights. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Guest - Theresa Smith https://www.canadianwhiskysmith.com/ https://www.instagram.com/canadianwhiskysmith/Guest - Jason Sowder https://www.instagram.com/theproofllc/ https://theproofllc.com/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
Join host Richard at the Wizard Academy as he sits down with Jason Sowder, a Level 4 Sommelier and educator, to explore Norton Aquavit, a unique Detroit-made spirit crafted in the Scandinavian tradition. Jason shares his fascinating journey into the world of spirits, starting with a whiskey club experience in Boston that sparked his passion for exploration. In this episode, they dive deep into the world of Aquavit, discussing its botanical composition including dill, caraway, sumac, and various citrus notes. Jason explains how Norton Aquavit is produced using Michigan corn and a botanical basket distillation process, creating a smooth 90-proof spirit that drinks surprisingly mild .The conversation covers the challenges of craft spirit marketing, the importance of storytelling in the industry, and how smaller producers can find their place in a market dominated by big brands. Jason also shares insights about Norton Aquavit's creative marketing strategies, including their memorable Scandinavian crawfish boil events.Whether you're a spirits enthusiast or simply curious about craft distilling, this episode offers an engaging look into the world of alternative spirits and the people passionate about sharing them. Find out more about Norton Aquavit at NortonAquavit.com and follow Jason's work at TheProofLLC.com.
⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Guest - Jason Sowder@theproofllctheproofllc.com ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
Richard and So-Han continue their conversation with Mike Groener of Creador Spirits and Bar Singular in part two of their exploration of mezcal and traditional tea. They dive deeper into the challenges facing small-scale producers, sustainability issues, and the importance of preserving traditional production methods in both industries. Mike shares his experiences operating a distillery in Austin and Bastrop, discussing how government regulations and infrastructure challenges affect small producers. The conversation explores the parallels between artisanal tea and mezcal production, from market pressures to resist commodification to the beauty of seasonal variations and small-batch creation. The episode concludes with a special tasting of a wedding mezcal from Oaxaca, leading to thoughtful discussions about authenticity, accessibility, and how the best products often evade commercial markets. Through their exploration of craft beverages, the hosts and guest reveal how these traditional products connect people to culture, land, and community. Featured beverages: Multiple artisanal mezcals including Lamata Agave Spirits and a special wedding bottle from Oaxaca. Fermented purple tea with golden mold from China. This engaging discussion showcases the beauty of small-batch production and the importance of preserving traditional craftsmanship in both tea and spirits. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Guest - Mike GroenerIG - @creadorspirits, @lamataspirihttps://www.barsingular.com ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
Richard and So-Han welcome special guest Mike Groener of Creador Spirits and Bar Singular at West China Tea for an enlightening discussion about mezcal, traditional tea, and the fascinating parallels between these two artisanal beverages. In this episode, we explore the complexities of clay-distilled mezcal from San Bernardo Mixtepec, paired with a smoky 2019 wild Tianjian fermented tea from Hunan, China. The conversation delves into the cultural significance of both beverages, traditional production methods, and the importance of agricultural heritage in both Mexican and Chinese traditions. Mike shares his extensive knowledge of mezcal production, including insights about denomination of origin regulations and the authentic spirit-making practices that exist outside official designations. Through the tasting experience, we discover surprising similarities between the smoky profiles of both beverages, while discussing the importance of artisanal production methods and how they affect the final product. This episode offers a unique perspective on how traditional beverages connect us to the land, culture, and the people who craft them. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Guest - Mike Groener IG - @creadorspirits, @lamataspiri https://www.barsingular.com ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
We welcome Brian Killavey of Killco Mental Musings to West China Tea for a different kind of episode. Recently stepping back from whiskey due to health concerns, Brian shares his journey of transitioning his content focus while maintaining his passion for spirits through nosing and tasting. Together, we explore a unique whiskey barrel-aged Sheng Pu'er tea, discussing its complex flavors and the fascinating parallels between tea and whiskey appreciation. The conversation weaves through topics of mental health, family challenges, and finding new ways to engage with beloved interests. So-Han introduces alternatives for whiskey enthusiasts looking to explore new flavors, highlighting tea's health benefits and rich complexity. We also share holiday gift recommendations for both tea and whiskey lovers, making this episode perfect for anyone interested in craft beverages or looking for meaningful gift ideas this season. Whether you're a whiskey enthusiast exploring alternatives, a tea lover, or someone interested in honest conversations about life's challenges, this episode offers warmth, wisdom, and wonderful beverage suggestions. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Brian Killavey - guest https://www.instagram.com/killcomentalmusings/ https://www.youtube.com/@UCzWIRg2JEVGWWwRuHa3q4Ew ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
We welcome whiskey expert Cliff Smith, a respected instructor and mentor in the whiskey community, for a special tasting at West China Tea. Today we're exploring the pairing of Malac Phoenix, a luxurious "cashmere of red teas," with Highland Park 12, discussing how this approachable peated scotch serves as a perfect gateway into smoky whiskies. Cliff shares engaging stories from his experiences teaching whiskey appreciation, including how he helped change one colleague's perception of peated scotch. Meanwhile, So-Han guides us through the complexities of this premium red tea, made from special fragrant cultivars typically reserved for Phoenix Oolongs. Together, we discover how the tea's fruity notes and tannins interact with Highland Park's gentle smoke and honey characteristics. The conversation weaves through whiskey education, regional influences, and the fascinating parallels between tea and whiskey appreciation. We also discuss Cliff's work with Whiskey Mentors and their charitable initiatives, offering insights into the northeastern U.S. whiskey scene. @HighlandParkWhisky ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com Cliff Smith - guest https://www.instagram.com/whiskymentors/ https://whiskymarketing.org/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner Twitter: https://twitter.com/WhiskeyProvis
We welcome back our first repeat guest, Stephen Caronna from Compass Box Whiskymaker, for a special tasting at West China Tea. Today we're exploring the perfect pairing of a rare aged Phoenix Mountain green tea with two exciting new releases from Compass Box's revamped core lineup: Nectarosity and Crimson Cask.
Our conversation weaves between whisky and tea expertise, with Stephen sharing fascinating insights into Compass Box's innovative barrel-making process and their commitment to natural coloring. So-Han introduces us to an unusual aged green tea that surprises everyone with its unique characteristics. Together, we discover delightful flavor connections between the drinks, particularly noting how well the aged tea complements Crimson Cask's wine-influenced profile.
Fresh from the Bastards Ball festival, we share entertaining festival stories and dive into broader discussions about spirits packaging, marketing, and the art of blending. Whether you're a whisky enthusiast, tea lover, or both, this episode offers an engaging exploration of craft beverages and the stories behind them. @TeaHouseGhost
⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺
Richard Amiro - host http://richardamiro.com
So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/
Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com
Stephen Caronna - guest
Compass Box Scotch Whiskymaker https://www.compassboxwhisky.com/ - https://www.instagram.com/stephen.caronna/
⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺
Website: https://whiskeyprovisioner.com/Twitter: https://twitter.com/WhiskeyProvisTikTok: https://www.tiktok.com/@whiskeyprovisioner
Ever wondered how sotol is made? Dive into the world of Desert Door Distilling with Brent Looby as he shares insights into their unique distillation techniques, innovative aging process, and the aromatic profiles of their distinctive spirits. Plus, learn about the challenges of building a craft spirits brand and the importance of environmental stewardship. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺
Richard Amiro - host http://richardamiro.com
So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/
Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com
Guest - Brent Looby from Desert Door Distilling https://www.desertdoor.com/ https://www.instagram.com/desertdoor/ https://www.youtube.com/@UCZE2NSMUKwG0GQl0G7ZMp5Q
⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺
Website: https://whiskeyprovisioner.com
TikTok: https://www.tiktok.com/@whiskeyprovisioner
Facebook: https://www.facebook.com/WhiskeyProvisioner
Instagram: https://www.instagram.com/whiskey_provisioner
Twitter: https://twitter.com/WhiskeyProvis
