Distilled. Issue 4

Ireland vs Scotland; Norway vs Sweden; Jamaican rum vs rhum agricole – Issue Four explores and celebrates these differences with visits to Hampden Estate in Jamaica, Tomatin distillery in the Scottish Highlands and Dingle Distillery in County Kerry, home of the first new Irish distillery in more than two decades. Aquavit is just as complicated as whisky or cognac and Halvor Heuch, Norway’s ‘Aquavit King’, explains why. We sit down with Edgar Harden to glean his expertise on old liqueurs and spirits, as well as Gordon Glanz of Vancouver’s Odd Society Spirits, a new world whisky maverick if ever there was one.

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 4 is 80 pages and perfect-bound, printed on 80lb Supreme Gloss.

Also in this Issue

Dingle
Distilled visits the barely tamed western coast of County Kerry to explore the distillery, people and inspiration behind the first independent Irish whiskey in two decades.

Braw Spirit
Part museum, part distillery, all heart: we venture a mile off Scotland’s A9 and find the Tomatin distillery hiding in plain sight, making one of the Highlands’ more singular whiskies.

Done and Dusty
Edgar Harden buys and sells old liqueurs and spirits through his UK-based consultancy, Old Spirits Company. Distilled gleans his insight into this growing niche over ice cold vodka martinis.

Aquavit Reimagined
Master distiller Halvor Heuch is known as the ‘Aquavit King’, having spent the last three decades redefining Norway’s national spirit. Step one: getting it out of the freezer.

Wizard of Odd
Gordon Glanz decided to make whisky. What ensued was a series of hacks and serendipities that have shaped Vancouver’s Odd Society Spirits.

Shaken & Stirred: La Louisiane

Paired: Of Meat and Gin

The Last Word: Ireland