Distilled. Issue 2

In Issue 2 novelist Brad Smith visits the Hiram Walker distillery on the Detroit River, and we learn about Peter Mulryan’s plans to shake up the world of Irish whiskey. We travel to the Smögen distillery in Sweden, and to a Central London townhouse where Ian Hart makes gin in his dining room for export around the world. We meet Ted Breaux, an American who has single-handedly revived abinsthe, and we invite you on a journey that spans both France and Spain exploring the mystery, methods and monks behind Chartreuse, one of the drinks world’s most sought-after collectibles.

Distilled is an independent magazine that showcases the craft and culture of fine spirits, including their makers, their terroir and their stories. All of our features are original, independent works specially commissioned for Distilled, published twice per year in the spring and fall. Issue 2 is 80 pages and perfect-bound, printed on 80lb Supreme Gloss.

Also in this Issue

The Wizard of Walkerville
Brad Smith visits the Hiram Walker distillery on the Detroit River, and finds the stamp of Don Livermore on virtually every drop of whisky.

Chartreuse
“Our mission is to endure, endure, endure.” A look at the monks, method and mystique behind France’s most beloved liqueur.

Tarragona, A Tale of Two Distilleries
Chartreuse’s little known connection to Spain, and how it gave rise to one of the most sought-after collectibles among drinks enthusiasts.

Absinthe Minded
Meet Ted Breaux, an American chemical engineer turned distiller who took on legislators and revived an extinct liquor in the process.

Inside Job
How writer Peter Mulryan went from scribe to still, and his plans to shake up the world of Irish whiskey.

The Accidental Distiller
Ian Hart of Sacred Spirits explains how distilling gin in his dining room accidentally led to an international spirits business.

Shaken & Stirred: The Vieux Carré

Paired: Oysters and Absinthe

The Last Word: Tokyo