We're doing a series of inter-season episodes all on tasting some homemade Malort. Yes, that's right, that Chicago staple that some how can't be put down (figuratively and literally). Sean has been making malort for almost 10 years now and we're starting out this little series of tastings with his version or the "original" style and a mint malort. It's bitter, it lingers, and there's more where that came from (le sigh). Taste along with us if you dare.

Sean and September are wrapping up their season of whiskey with the progenitor of whiskey in the US, Moonshine! It had humble beginnings coming over with Irish and Scottish immigrants Moonshine was used like a currency in some parts and functioned as more than a way to get a bit tipsy. Like most things, as soon as it gets popular, then the government wants to tax it. That's what happened to Moonshine, and it's had a tenuous relationship with the law ever since (1781). Despite its dubious existence, it is has a strong and lasting tradition that is still carried on and is also responsible for the literal founding of Nascar. We hope you enjoy our close for the season of whiskey, make sure to chat with us on our Discord and tell us what to do for next season!

Cheers!

This episode Sean and September dove down under to talk about Australian whiskey. The prominence of Australian whiskey has been hard won. A variable climate combined with frequent shifts in distilling laws made the industry very slow to grow. But the did it! Now the world is better for it. Grab a beverage and join us.

Cheers!

Welcome to another non-episode! Un-episodic things happened this last week. Sean went to Mexico and brought back some Pulque, Mezcal, and Tequila! Taste along and learn about the phases of drink that agave goes through to become a party drink you'll love forgetting to remember.

Remember, this is not an episode.

A bold new area for whiskey creation lies ahead of you. Lebanon! Where distillation have been happening since about the beginning, but making whiskey is relatively new. So new, that there is little in the way of documentation. Even brand websites don't tout their prowess the same way other countries do. Maybe its the age of the industry, could also be the culture. Either way we're going to get comfy as Sean and September share what they've been able to dig up.

This week Sean and September take a look at whiskey from India. While the country may have started out making other distilled beverages, whiskey has hit the scene with some force. It's going in popularity with the local market, and their "craft" distillers are making single malt expressions that hold up extremely well in international markets. This was absolutely new for us, but it's delicious.

Cheers!

In this episode Sean and September discuss distilling in China. Baijiu is the name for the most popular distilled spirit in China. It's somewhat akin to moonshine in the U.S. but with more refined production methods and appreciation in China. At the turn of the last century Baijiu was recognized at a festival abroad and since roughly 2020 China has been producing whiskey for export. The domestic Chinese whiskey market has a large and growing apatite for the whiskey and as such 48 distilleries are operating or under construction to produce whiskey locally.

Tune in and enjoy the full conversation on Chinese whiskey!

Welcome to Tipple Theory, exploring the history and characteristics of Japanese whiskey. Sean and September will talk about how distilling and whiskey got to Japan, how it caught on and how the industry is doing today. They'll try out Shibui and try a cocktail made just for Japanese whiskies.

This is not an episode, we took a little Memorial Day break this week. So there is not episode. IF you want to hear Sean talk about Fassionola syrup (and mispronounce it), then go ahead and listen.

Sean also tries Bluemoon's NA Belgian white beer, for those just a little curious about that.

Cheers!

Welcome to our Blended Whiskey episode! In this episode Sean and September will talk about how blending whiskies came to be, why people still do it, who does it and some brands that do it well (and don't).

Be sure to check out our patreon for extended video recordings and the show's cocktail bible.