In this episode, Richard and So-Han dive into the world of whiskey and tea with special guest, Irene Tan. Irene shares her experiences and insights into blending and pairing whiskeys with teas. The conversation spans topics such as aged tea, distillery collaborations, and the nuances of blending techniques. Discover the intricacies of whiskey production, from barrel picks to the challenges of the three-tier system, while savoring the unique fusion of tea and whiskey flavors. Learn more about the art of blending, the importance of legal nuances in the industry, and enjoy some expert recommendations for your next tasting adventure!⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/

Richard and So-Han welcome special guest Irene Tan to the West China Tea House and Whiskey Provisioner. Irene, a distinguished figure in the whiskey world from Connecticut, shares her journey from being a software engineer to becoming a Level 4 whiskey sommelier. We dive into her experiences in blending whiskey, her move from wine to whiskey, and her connections with notable distilleries like Whistle Pig and Kings County.

Irene also offers insights into her whiskey collaborations, such as the cigar blend project with Andalusia. As the conversation flows, so does the tea, with discussions on the similarities and differences between blending tea and whiskey, and the traditional methods of tea preparation. This episode offers a blend of personal stories, professional insights, and cross-culture beverage appreciation. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/

Ever wondered what makes a truly Texan gin? Or how ancient wild teas connect with modern craft spirits? Get ready for a fascinating journey into the heart of Texas botanicals and rare tea traditions! In this episode of the Whiskey Provisioner, hosts Richard and So-Han are joined by the remarkable Molly Cummings, biology professor and the entrepreneurial spirit behind WildGins Co. Dive deep into the world of gin as Molly shares her passion for foraging unique Texas juniper species – a biodiversity hotspot with more varieties than any other US state! Learn how she transforms these native treasures, like the Alligator Juniper and the rare Red Berry Juniper, into award-winning gins with distinct personalities. Meanwhile, So-Han of West China Tea expertly pairs these exceptional spirits with equally unique and wild-harvested teas, including a "Wild Sparrow" purple green tea and a complex "Needle on the Sea Floor" Oolong. Discover the surprising parallels between tea and gin production, the importance of "Qi" and terroir, and the beautiful synergy when these two worlds collide.

Richard and So-Han host Amanda Beckwith from Virginia Distillery on this episode of Whiskey Provisioner. They dive into the intriguing intersections of whiskey production and tea blending, sharing stories about their first experiences with various spirits and the innovation behind Fireball and Four Loko. So-Han introduces a unique purple tea from Ngunnaw Mountain, detailing its rare pigmentation and health benefits. Amanda discusses her ventures in whiskey reduction with Lapsang Souchong tea and the rich community of women in whiskey production. Their conversation also covers the importance of nuanced education in tea and whiskey, highlighting collaborative efforts within the industry. They end with a tasting of Starward Australian whiskey, exploring its unique flavor profile aged in red wine barrels and finished in Lagavulin casks. Perfect for whiskey aficionados and tea lovers alike!

Richard and So-Han from Whiskey Provisioner welcome Amanda Beckwith from Virginia Distillery to discuss the intersection of whiskey and tea. Filmed at Still Austin, this episode delves into the art of blending whiskey, the impact of terroir, and the growing American Single Malt category. Amanda shares her background, blending techniques, and the newly ratified standards for American Single Malts. The conversation also explores palate sensitivity, the nuances of tasting, and the importance of transparency in the whiskey industry. Experience the unique pairing of whiskey and tea, and discover the intricacies behind each sip.

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Whiskey Provisioner: Catching Up Over Tennessee Whiskeys at Wizard Academy

Richard hosts another episode of Whiskey Provisioner with Jason Sowder and Theresa Smith, featuring a side-by-side tasting of two distinctive rye whiskeys. They explore Stauning Danish Rye, a unique double-oaked expression from the Drammers Club single barrel program, alongside Wilson Valley Mercantile's Texas-made "seed to sip" rye whiskey. The trio dives deep into the complexities of rye whiskey production, from floor malting techniques to direct-fire distillation. They discuss how Stauning's innovative approach using malted rye and small pot stills creates rich chocolate and marshmallow notes, while Wilson Valley's farm-to-glass approach yields a clean, grassy expression that captures the essence of their Texas farm distillery. The conversation extends beyond tasting notes to explore the broader whiskey education landscape, touching on programs like the Whiskey Sommelier certification, Bonafide Whiskey Enthusiast program, and various international whiskey academies. A perfect watch for anyone interested in craft distilling, rye whiskey variations, and the growing world of whiskey education.

Richard Amiro - host http://richardamiro.com

Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.com

Guest - Theresa Smith https://www.canadianwhiskysmith.com/ https://www.instagram.com/canadianwhiskysmith/

Guest - Jason Sowder https://www.instagram.com/theproofllc/ https://theproofllc.com/

Richard hosts another episode of Whiskey Provisioner featuring two Whiskey Sommelier Level 4 instructors at the Wizard Academy - Jason Sowder from Detroit, founder of the Proof LLC, and Theresa Smith, known as the Canadian Whiskey Smith from Alberta. In this episode, they explore and taste Pocono New Zealand Single Malt from their Winter Malt experimental series, featuring unique ingredients like Manuka honey smoked malt and chocolate malt.

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Richard and So-Han continue their conversation with Mike Groener of Creador Spirits and Bar Singular in part two of their exploration of mezcal and traditional tea. They dive deeper into the challenges facing small-scale producers, sustainability issues, and the importance of preserving traditional production methods in both industries. Mike shares his experiences operating a distillery in Austin and Bastrop, discussing how government regulations and infrastructure challenges affect small producers. The conversation explores the parallels between artisanal tea and mezcal production, from market pressures to resist commodification to the beauty of seasonal variations and small-batch creation. The episode concludes with a special tasting of a wedding mezcal from Oaxaca, leading to thoughtful discussions about authenticity, accessibility, and how the best products often evade commercial markets. Through their exploration of craft beverages, the hosts and guest reveal how these traditional products connect people to culture, land, and community. Featured beverages: Multiple artisanal mezcals including Lamata Agave Spirits and a special wedding bottle from Oaxaca. Fermented purple tea with golden mold from China. This engaging discussion showcases the beauty of small-batch production and the importance of preserving traditional craftsmanship in both tea and spirits.