Say hello to Pimentae. Founded in 2021 by Alice Parmiter and Wynter Karo, the duo were far too familiar with the dismissive reactions at the mention of Tequila. As they say, the shot-fuelled culture in the UK has led to too many nights people would rather forget. Put simply, enough was enough, so they set…
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What impact do barrels have on the spirits you produce? The answer, as we probably all know, is far-reaching. The type of wood, the barrel’s previous contents, the level of char and the time the liquid spends in the vessel are just some of factors in-play here. And during whisky aging, we can break the…
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While many of you will already own or run a distillery, there’s an increasing trend where producers of other drinks are moving into the spirits sector. Micro-breweries, cider and winemakers are allured by the ability to diversify their offering with small-batch spirits. And today’s guest has a wealth of experience in helping them do just…
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The bourbon industry has faced challenges over the centuries. However today the industry is booming, and Briggs of Burton are supporting Kentucky distilleries steeped in history and tradition, as well as new businesses emerging along the Bourbon trail, to meet customer demand and prepare for the future. Guests Logan Cordle, Briggs of Burton, LouivilleLindsay Parker,…
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There are two stories in this podcast. The first is Nishant Sharma, founder and CEO of Edinburgh’s Rutland Square Gin, and his journey into spirits. Back in India, a great-grandfather, whom Nishant never met, fell in love with whisky thanks to a Scottish officer and a mutual love of moonshine. What could Nishant do but…
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In December Brewers Journal and Distillers Journal will be having its Congress in London. This episode comes from our lecture series in Edinburgh held earlier this year. During Scotch malt whisky production, fermentation has been traditionally carried out in large wooden vessels known as washbacks. Although wooden washbacks are still widely used today, many distilleries…
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If you suspect big gin has a grip on the UK hospitality trade, you are correct. But this doesn’t mean you can’t get poured as well. Receiving the right data will help you understand your market – and competitors – as this episode will explain. Data collection agency Shepper sends its ‘Sheppards’ out to pound…
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A spirit by nature can have a smell and taste which reflects the natural area where it was distilled and aged. But a spirit can also reflect the vibe and feel of the city where it was made. Don’t believe this? Just ask Kathy Caton at Brighton Distillery. The lesson for all distillers to take…
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One thing that all craft distillers have in common – no matter what the spirit – is that they march to the beat of their own drum. But those who distil craft rum the hardcore way with molasses, now they truly seem to march to a beat that only they can hear. Our guest is…
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If ever there was a spirit cursed with a double-edged sword, it’s absinthe. On one hand, its many nicknames include the Green Fairy and the Green Muse. Drinkers of it include such notables of potables as Edgar Degas, van Gogh, Gauguin, Ernest Hemingway, Picasso, Oscar Wilde, and maybe it’s most famous drinker of all, Henri…
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