Distilled. Issue 3

Distilled. Issue 3

CA$15.95

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

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