Tipple Theory

Welcome to the first episode of Season 3 the season of "NA" or Non-alcoholic beverages. In this episode we're going to talk about the rising popularity of Non-alcoholic beverages and how we made our own riff on a standard Savanah, GA cocktail. Then we made it NA as well!

We should be releasing episodes every other Monday at noon mst. Be sure to stop by tippletheory.com and join in on Patreon and Discord.

This is it! Our 4th mini-sode on malort. In this episode we try garlic malort and the classic; Jepson's! Truly this has been a journey. One you shouldn't go on and few would recommend, but you're here. So enjoy the schadenfreude and cheers!

Part 3 of our 4 part series to ruin our pallets forever. That's right! It's time for more of Sean's homemade flavored Malort! In this episode we try cinnamon and Lemon/lime malorts. It's....content. Truly it is odd how wormwood interacts with other ingredients, still, this stuff is bitter. Cinnamon is clearly the winner, but give it a listen and you'll be able to hear our pain.

Cheers!

Malort, the stuff open mouth breathing night terrors are made of. We're back for a 2nd round of tasting Sean's homemade flavored malort, because that's good content! In this taste test September and Sean will try the Pittsburgh (ketchup) and Szechuan flavors. One is good and the other would be generally described as sub-optimal. We'll let you decide!

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!