Distilled. Issue 3

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, the source of his inspiration, 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 is also making brandy from root to apple to glass, and detour north to Scotland’s fallen whisky capital, Campbeltown, where the Glen Scotia distillery is quietly exceeding all expectations.

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+ Table of Contents

Tasted | New finds and old favourites

Paired | Gin Cured Salmon

Rocky Mountain Revivalist | The Leopold Brothers’ resurrection of 19th century American rye and the three chamber still

Rhum Sauvage | Criss-crossing Martinique in search of the authentic taste of rhum agricole

Still Life with Apples | Brandy from root to cider to glass: a visit with Somerset cider superstar Julian Temperley

The New Spirit of Georgia | American rhum agricole as made by Erik and Karin Vonk at Richland Rum distillery

The Long and Winding Road | A visit to Campbeltown where Glen Scotia is quietly exceeding all expectations

Shaken + Stirred | The Negroni

La Dolce Vita | How Italy’s most beloved cherry liqueur found its way to bar shelves around the world

A Few Good Reads | Books we love

The Last Word | London

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

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