Between Drinks

Islay has about 3,000 people and ten whisky distilleries — an absurd ratio, even by Scotland's standards.In this episode, I take a ferry, then a bus, then another bus, to talk to Adam Hannett, Master Blender at Bruichladdich, about peat, patience, and why he thinks whisky has terroir — something I went in fully prepared to argue against.We get into rebuilding a distillery from scratch, tracing barley back to twenty individual farms, and why decisions made today won't pay off for another decade.By the end, I was ready to book a very inconvenient ferry back.Transcript and show notes available at betweendrinks.co/singlemalt

Blended Scotch makes up more than 85% of all Scotch sold in the world, but is often relegated to the bottom shelf.In this episode, I'm in Leith, the old whisky-trading port of Edinburgh, talking to Peter Allison, co-founder of Woven Whisky — a blending house that doesn't own a single still, just a studio in an old biscuit factory and a very strong point of view.We get into how blending actually works, why Pete sources whisky from South Africa to Taiwan, and why he thinks blending, not distilling, is the most creative job in the entire industry.

Gin is just juniper-flavored vodka, right? That's what I used to think too… In this episode, I sit down with Dr. Anne Brock, the longtime Master Distiller at Bombay Sapphire, to talk about what it actually takes to make one of the biggest gin brands in the world — with a team of nine people, botanical baskets that are loaded by hand, and a human nose that still beats out any machine.We get into gin's genuinely chaotic backstory, why you don’t have to be small to be "craft," and what a warming climate means for the wild juniper that the whole category depends on.By the end, you won't look at a G&T quite the same way.

Japanese whisky is world-famous, but the category has always been dominated by just two brands… Enter a few upstarts at stage left.In this episode, we're traveling to Kagoshima, where a fourth-generation shochu producer is reimagining what Japanese whisky could look like.This episode is a must-listen for any fans of Japanese whisky. Plus, anyone who’s planning a trip to Japan and looking for a great destination off the usual path.Guests: Tatsuya Ishihara, Kanosuke Whisky

Whisky is a thoroughly Western drink with a six-hundred-year history. And yet, Japan, which has only been making it for a hundred years, is world-renowned for its whisky.In this episode, we're traveling to Hokkaido, where the grandfather of Japanese whisky set up one of the first distilleries in the country. Inspired by Scotch, but singularly Japanese, Nikka has become famous the world over for its flavor and quality.Whether you’re already a big fan or have just wondered what the big deal is, this episode is for you!Guest: Naoki Tomoyoshi, Nikkia Whisky

Shochu is Japan’s most popular spirit, yet it’s largely unknown outside the country.In this episode, we're traveling to Kyushu, the “kingdom of shochu,” where distillers use local produce to make a truly unique spirit that can be enjoyed in any number of ways.Along the way, we’ll talk to Julia Momose, a world-renowned bartender and author, to understand exactly what makes shochu so special - and how to order it on your next trip to Japan.Full transcript & show notes: betweendrinks.co/japaneseshochuGuests: Julia Momosé

Japanese sake is more than just rice wine; it’s a traditional drink older than Japan itself.In this episode, we're traveling to Kobe, Japan, to learn why the most premium sake is made in the Hyogo prefecture. We’ll talk to a fourth-generation Toji who's preserving tradition while doing things his own way. Plus, the owner of my favorite sake bar in Yokohama, who spends his day pouring bottles for locals.By the end of this episode, you’ll be able to navigate this complex category and order like a pro. Plus, you’ll have some fun facts to impress your friends with when you do.Full transcript & show notes: betweendrinks.co/japanesesakeGuests: Kimio Yonezawa, Miho Komatsu, Brian Hutto

Coffee is the most consumed beverage in the world after water, and Mexicans have been growing it since the 1700s. And Mexican coffee is really good! So, why isn’t it easier to find abroad?In this episode, we talk to an agricultural economist specializing in Mexican coffee. Plus, the owner of a specialty coffee shop in Mexico City. We’ll cover coffee’s long history in Mexico, the complicated reasons it hasn’t really taken off internationally, and why supporting ethical roasters is more important than ever.

Mexico exports more beer than any other country in the world but all the well-known brands are owned by just two foreign companies. Luckily, a few hundred craft breweries are working to change that.In this episode, we travel to Queretaro to learn about Cerveceria Hercules, a craft brewery making “beer-flavored beer” and some “wild” lambic-style beers.We’ll cover the challenges of brewing beer in Mexico, what it means to make a “fresh” beer, and where to find Mexican craft beer near you.

Gin is a spirit defined by its botanicals. So, what happens when you make it in one of the world’s most biodiverse countries? You get some interesting takes on gin!In this episode, we learn about Mexican gin styles from two producers with different styles - a traditional London dry gin made in Mexico, and something totally new.