cocktails distilled

You probably know Chris Montana’s name in connection with Du Nord Craft Spirits and the fact that there wasn’t a single trouble from last year that did not darken the door of his distillery. From COVID closure and making hand sanitiser, to the riots and the flames that engulfed Du Nord.

But even while assessing the wreckage of his business, it was not on himself where his attentions lay but rather his community and the other makers and businesses around him. 

In what was left of his warehouse space, Montana set up an impromptu food bank and conducted a fund-raising drive to help other businesses in the area owned by people of colour.  

And that desire to focus on those around him has continued as he has taken up the role of Master Blender with a new vodka brand American Liquor Co. 

We talk to Montana about expert distillers, grains, blends and the sort of Vodka cocktails you should be making. 

For more information on American Liquor Co, go to https://www.americanliquor.com

With the possibility of a fourth alcohol ban looming, leaving the South African liquor industry questioning its own survival, we talk to Lucy Beard, co-owner and distiller at Hope Distillery. 

Started in 2014, Hope was the first licensed gin distillery to open in Cape Town and has since built a reputation not only for their own distillations but also the guidance they have showing to fledgling brands around the country.  

We talk to Lucy about the bans, their spirits and what the future might hold. 

Although you might think of gin as being very English, the Indian subcontinent's influence on the spirit and how it is drunk has been substantial. 

From the botanicals commonly used in its production to its most popular drink, the gin and tonic, the influence of India can easily be seen. Yet it is only recently that India has produced its own interpretation of the spirit and really added its voice to the gin conversation. 

One of the brands that have been leading the way is Jaisalmer, which is a luxury gin made in Northern India that showcases the flavours of its home. 

To find out more, we talked to Mr Sanjeev Banga, President of International Business at the gins' parent company, Radico Khaitan about the growth of gin in India, what makes a distinctively Indian gin and what cocktails enhanced their gin.

As spring descends in the Northern hemisphere, it's the perfect time to pay tribute to the efforts of the humble bee. Darting through fields, to acquire pollen and nectar bees are symbols of renewal and community. 

Within the spirit world, their efforts and enterprise are no better represented than by the Vermont distillery Barr Hill, in the form of their floral, raw honey gin. 

We talked to Ryan Christiansen Head Distiller at Caledonia spirits, the makers of Barr Hill Gin about bees, honey cocktails and why gin is your perfect spring drink.

While you might think of the effect of moonlight as being subtle, it is now believed that its rays penetrate the soil and affect plant life, from germination to harvest. 

With the release of its limited-edition Lunar Gin, Hendrick's Gin believes this same effect can be seen in the gin that you drink. To understand this better. 

We talked to Hendrick's Gin, Master Distiller, Lesley Gracie about moonlight botanicals, floral gins, and celestial contemplation. 

When you think of rum, you often think of warm tropical locations in the Caribbean, but one brand has set the rum world on its head by distilling in the UK.

In a world we normally associate with gin, Scratch distilling has forged a place and won the accolades of fellow rum nerds with their unique take on the spirit. 

We talk to Scratch founders and distillers, Doug Miller and Ellie Taverner about ageing in a cold climate, botanicals in rum and how English rum should be drunk. 

French cognac brand, Camus, has long been known for their desire to explore fascinating and inventive new takes on cognac tradition. 

Their latest release takes connoisseurs of the spirit to the small village of Saint-Aulaye, located in the Périgueux district of Dordogne. 

We speak to Pier Paolo Catucci, the global brand manager of Camus, about this very special, limited release expression, why it was created, and how it should be drunk. 

When you think of aperitifs, it's a fair bet that Mistelle is not one that you've come across very often. A type of fortified aperitif, Mistelle originated in France where grape juice and other fruits, are mixed with some sort of locally made spirit. 

While this style of drink has a long history in the grape-growing regions, today, we are looking at a Mistelle created by award-winning Australian bar, Bulletin Place. Adapting the style, while adding some good old Australian irreverence, the team created Rhubi Mistelle. 

To understand more about this aperitif, we talked to award-winning bartender and Bulletin Place's own, Tim Phillips, about history, taking a product to market and the cocktails you can make with it. 

Today is International Women's Day and along with the subscription service, Whiskey Loot, we want to celebrate female distillers. 

Historically, the spirits' industry has been dominated by men whose contributions are born out by the bottles that bear their names, but slowly more women are standing next to the still. 

One such woman is Naomi McIntosh, who distils for the Australian whiskey brand, Chief's Son. We talked to Naomi about breaking through the glass distilling ceiling and the whiskey that she makes.

You don't often hear of gins from Texas, but Treaty Oak have been distilling their Waterloo Gin since 2011. 

With a distinctly Texan flavour and attitude, Waterloo is best known for their Antique Gin, a barrel-aged liquid that many have described as one that will change your mind about gin. 

To discuss this further, we talk with Jamie Biel, Treaty Oak's director of science and sustainability about aged gin, botanicals, barrels and of course, sustainability.