Issue Three starts off in Colorado where we meet American visionary Todd Leopold – affectionately known as ‘the distiller's distiller’ – and learn about his plans to resurrect genuine 19th century American rye whiskey in the world’s only three-chamber still, and we also pay a visit to Campbeltown, Scotland’s fallen whisky capital, where Glen Scotia is quietly exceeding all expectations. Across the pond we find cider superstar Julian Temperley making brandy from root to apple to glass, and the result is some of the finest casks of spirit we’ve tasted anywhere in Britain, Scotland included. Derek Duncan reports from Georgia where Erik Vonk is one of the fewer producers anywhere in the world to make rhum agricole from his own estate-grown sugar cane. This 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.
To slake our thirst after all these miles we have Douglas Ford to guide us in making a Mezcal Last Word, the perfect accompaniment to the bittersweet story of Maraschino, as recounted by Faith Willinger.
In search of the perfect gift? Our publishers offer up some ideas with their old favourites and new finds in ‘Tasted’ – or you could subscribe to Distilled in the coming weeks and get a second gift subscription at no extra cost. Enjoy!