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Franz Scheurer approaches whisky from outside its traditional framework.
Drawing on experience in food, wine, photography, and fermentation, he challenges how flavor is understood and how whisky is typically experienced—from pairing to perception.
This is a conversation about stepping beyond convention—and what whisky becomes when you do.
By rjdacsFranz Scheurer approaches whisky from outside its traditional framework.
Drawing on experience in food, wine, photography, and fermentation, he challenges how flavor is understood and how whisky is typically experienced—from pairing to perception.
This is a conversation about stepping beyond convention—and what whisky becomes when you do.