Distilled. Issue 2

Distilled. Issue 2

15.95

smIn Issue Two author Brad Smith visits the Hiram Walker distillery on the Detroit River and finds the stamp of Don Livermore on virtually every drop of whisky, and we learn all about Peter Mulryan’s plans to shake up the world of Irish whiskey as he goes from writer to stillman. Angus MacRaild gives us a Scot’s perspective on Smögen, the next cult whisky most will never get to taste, and a serious challenger to the best of Scotch whisky. Ian Hart of Sacred Spirits makes gin in his dining room and we find out how this accidentally became an international spirits business, while Wayne Curtis explains how an American named Ted Breaux 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.

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+ Table of Contents

Tasted | New finds and old favourites

The Wizard of Walkerville | A visit to the Hiram Walker distillery on the Detroit River

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

From Scotland to Smögen | Thirty-six hours on the Swedish seaside exploring the next cult whisky most will never get to taste

Inside Job | How Irish whiskey writer Peter Mulryan went from scribe to still

Chartreuse | The monks, method and mystique behind France’s most beloved liqueur

Tarragona, A Tale of Two Distilleries | Charteuse’s little known connection to Spain, and how it gave rise to one of the most sought after drinks collectibles

Absinthe Minded | We meet Ted Breaux, the chemical engineer turned distiller who singlehandedly revived an extinct liquor
Shaken + Stirred | The Negroni

Paired | Oysters and absinthe

A Few Good Reads | Books we love

The Last Word | Tokyo

+ Info & Shipping

This issue of Distilled is 80 pages, perfect bound and printed in full colour.

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