Distilled. Issue 3
In Issue 3 we meet visionary Todd Leopold and learn about his plans to resurrect genuine 19th century American rye whiskey in the world’s only three-chamber still. Derek Duncan reports from Georgia where Erik Vonk makes rhum agricole from his own estate-grown sugar cane at the Richland Rum Distillery, which leads us to Martinique for a cross-island journey that uncovers both the culture and characters of one of the spirit world’s most niche categories. Back across the pond we visit cider superstar Julian Temperley at Burrow Hill where he makes brandy from root to apple to glass, and we detour north to Scotland’s fallen whisky capital, Campbeltown, where the Glen Scotia distillery is quietly exceeding all expectations.
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 3 is 80 pages and perfect-bound, printed on 80lb Supreme Gloss.
