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Welcome to Between Drinks, a new podcast where we dive into the stories behind the drinks you love… and the drinks you’re about to love. Hosted by Caro Griffin, a mezcal sommelier and traveling bartender based in Mexico City.
ผู้จัด:
ความถี่ในการอัพเดต:
every 39 days
ความยาวเสียงโดยเฉลี่ย:
28 minutes
สัมภาษณ์แขก
ภาษาอังกฤษ
สหรัฐอเมริกา
13 ตอน
ตั้งแต่ 27 กันยายน 2024
episodic
ตอนล่าสุด 🔗
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…
ตอนก่อนหน้านี้ 🔗
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…
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, botan…
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-li…
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 t…
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 Mo…
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…
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 sp…
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 …
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 Me…
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