<p>In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.</p>

In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.

<p>In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed &amp; Co. Distillery to talk trial and error, success, and the very first Australian Shochu.</p>

The First Australian Shochu: interview with Hamish Nugent of Reed & Co. Distillery

Distilled spirits have been made in Japan for over 600 years, but even today these drinks remain unknown outside the Land of the Rising Sun. Join shochu and awamori ambassadors Christopher Pellegrini and Stephen Lyman bi-weekly for a deep dive into Japan's best kept secrets. If you enjoy exploring craft spirits from around the world, but think whisky is the most popular Japanese spirit, you are in for a treat with the Japan Distilled podcast.

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The First Australian Shochu: interview with Hamish Nugent of Reed & Co. Distillery

The First Australian Shochu: interview with Hamish Nugent of Reed & Co. Distillery

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