Norden Aquavit Tasting with Distiller Robyn Cleveland

1
00:00:03,333 –> 00:00:05,700
hello hello everyone

2
00:00:05,733 –> 00:00:08,666
welcome to another fabulous edition of Thirsty Thursday

3
00:00:08,666 –> 00:00:10,833
with SipScout I’m Suzanne

4
00:00:10,833 –> 00:00:12,833
I am the founder of The Crafty Cask

5
00:00:12,833 –> 00:00:15,666
where we are all about celebrating and supporting craft

6
00:00:15,666 –> 00:00:18,866
alcohol makers like the wonderful Norden Aquavit

7
00:00:18,866 –> 00:00:21,233
who we are going to be introducing you to today

8
00:00:21,466 –> 00:00:25,466
and I’m Evan I’m your certified sommelier certified cider

9
00:00:25,466 –> 00:00:28,733
professional boozy expert

10
00:00:28,733 –> 00:00:30,266
he’s just your boozy expert

11
00:00:30,266 –> 00:00:30,866
that’s right

12
00:00:30,866 –> 00:00:33,966
he knows more about booze than anyone I’ve ever met

13
00:00:33,966 –> 00:00:36,966
so while we’re certainly here to talk about Aquavit

14
00:00:37,033 –> 00:00:39,200
if there are other questions that you have

15
00:00:39,200 –> 00:00:41,233
along the way that’s okay too

16
00:00:41,400 –> 00:00:44,533
and as we are getting started here

17
00:00:44,533 –> 00:00:45,266
for those of you

18
00:00:45,266 –> 00:00:48,266
who are a little bit newer to our format

19
00:00:48,333 –> 00:00:52,400
um we usually get started with webinar format

20
00:00:52,400 –> 00:00:53,766
as we all are now

21
00:00:53,766 –> 00:00:56,266
where Evan and I will kind of host with Robin

22
00:00:56,266 –> 00:00:58,133
and we will talk you through

23
00:00:58,133 –> 00:01:00,166
and kind of teach you a little bit about Aquavit

24
00:01:00,166 –> 00:01:01,633
in Norden specifically

25
00:01:01,633 –> 00:01:03,333
and then at the end we will open it up

26
00:01:03,333 –> 00:01:04,766
so everyone can turn on their cameras

27
00:01:04,766 –> 00:01:06,233
and chat with us directly

28
00:01:06,433 –> 00:01:08,400
but in the meanwhile please use the chat

29
00:01:08,400 –> 00:01:10,133
and please ask us your questions in the chat

30
00:01:10,133 –> 00:01:11,333
so this can be engaging

31
00:01:11,333 –> 00:01:13,333
and we will make sure that Robin gets them

32
00:01:13,366 –> 00:01:15,933
and on that note Robin Robin hello

33
00:01:15,933 –> 00:01:17,433
introduce yourself hello

34
00:01:17,433 –> 00:01:19,366
hello I’m Robin Cleveland

35
00:01:19,366 –> 00:01:23,400
I’m a co founder along with my wife Summer of Norden

36
00:01:23,400 –> 00:01:25,233
we were based in Michigan

37
00:01:25,233 –> 00:01:28,066
we make not only I could be but it

38
00:01:28,066 –> 00:01:29,933
this is our flagship spirit

39
00:01:29,933 –> 00:01:32,933
that’s what we launched with five years ago um

40
00:01:33,066 –> 00:01:35,233
the traditional Nordic spirit that we love

41
00:01:35,233 –> 00:01:38,000
sharing with the worlds I was curious about that

42
00:01:38,000 –> 00:01:39,666
what other spirits do you guys make

43
00:01:39,666 –> 00:01:41,066
so locally

44
00:01:41,266 –> 00:01:46,333
we make a few liqueurs that are just for a few bars

45
00:01:46,333 –> 00:01:47,266
that we partner with so

46
00:01:47,266 –> 00:01:49,533
we have our really lovely raspberry liqueur

47
00:01:49,533 –> 00:01:51,533
that we make out of with black raspberries

48
00:01:51,533 –> 00:01:54,433
wild black raspberries here in Michigan um

49
00:01:54,433 –> 00:01:56,166
just still some Caraway into that too

50
00:01:56,166 –> 00:01:59,633
so oh not too far away from the aquaviate of course

51
00:01:59,633 –> 00:02:02,766
and then where we do a few custom gins

52
00:02:02,766 –> 00:02:06,700
and I actually make a botanical rum oh

53
00:02:07,766 –> 00:02:10,500
it’s not under our name but um

54
00:02:10,833 –> 00:02:12,633
that’s something I developed with another bartender

55
00:02:12,633 –> 00:02:14,133
friend of mine well

56
00:02:14,133 –> 00:02:16,166
I’ve tried one botanical rum

57
00:02:16,666 –> 00:02:18,000
blanking on the name of it at the moment

58
00:02:18,000 –> 00:02:19,066
it was really interesting

59
00:02:19,066 –> 00:02:21,266
that isn’t interesting interesting category

60
00:02:21,266 –> 00:02:23,866
what are the botanicals that you you put it on

61
00:02:24,133 –> 00:02:29,433
so this is going to be based around a Thai curry recipe

62
00:02:29,433 –> 00:02:30,333
oh

63
00:02:30,966 –> 00:02:34,100
it’s from a Thai restaurant in Detroit

64
00:02:34,133 –> 00:02:36,266
and I can’t go into too much detail

65
00:02:36,266 –> 00:02:37,866
because it hasn’t been released yet

66
00:02:37,866 –> 00:02:41,366
but that’s the sneak sneak peek inside info

67
00:02:42,200 –> 00:02:43,266
very cool man

68
00:02:43,266 –> 00:02:45,000
how do I get a little sample of that sent us

69
00:02:45,000 –> 00:02:45,533
yeah yeah

70
00:02:45,533 –> 00:02:47,066
Robin can translate it out

71
00:02:48,533 –> 00:02:49,766
alright um

72
00:02:49,766 –> 00:02:51,400
so welcome everyone

73
00:02:51,400 –> 00:02:53,933
it looks like we have people joining here

74
00:02:53,933 –> 00:02:55,800
we always love to hear where you’re joining from

75
00:02:55,800 –> 00:02:57,033
if you wanna throw it in the chat

76
00:02:57,033 –> 00:03:00,933
so we kind of get that conversation started um

77
00:03:00,933 –> 00:03:02,533
but as we go through this

78
00:03:02,533 –> 00:03:02,733
you know

79
00:03:02,733 –> 00:03:06,266
Evans taught us tasting techniques a few times and so

80
00:03:06,266 –> 00:03:07,233
um if you’re new

81
00:03:07,233 –> 00:03:09,200
and you want some tips for tasting techniques

82
00:03:09,200 –> 00:03:10,966
we can certainly do a brief

83
00:03:10,966 –> 00:03:12,000
you know intro to that

84
00:03:12,000 –> 00:03:12,166
so

85
00:03:12,166 –> 00:03:14,233
throw it in the chat if you would like us to do that

86
00:03:14,233 –> 00:03:15,866
but the No. 1 tip we have for you

87
00:03:15,866 –> 00:03:18,266
when it comes to tasting spirits is

88
00:03:18,833 –> 00:03:20,433
don’t stick your nose all the way in the glass

89
00:03:20,433 –> 00:03:22,266
like you do with wine okay

90
00:03:22,266 –> 00:03:25,533
you still wanna nose it because remember

91
00:03:25,666 –> 00:03:28,333
like 80% of your taste is coming from your nose

92
00:03:28,366 –> 00:03:29,833
but with wine

93
00:03:29,833 –> 00:03:31,766
you really get your face in there to get it

94
00:03:31,766 –> 00:03:32,533
this is high proof

95
00:03:32,533 –> 00:03:34,200
so that’s gonna burn out your old factory

96
00:03:34,200 –> 00:03:35,933
so you really wanna kind of hold it

97
00:03:35,933 –> 00:03:37,800
kind of down here and move it up slowly

98
00:03:37,800 –> 00:03:40,033
as you’re trying to find those aromas

99
00:03:40,033 –> 00:03:42,233
and you’re definitely gonna wanna play with the aromas

100
00:03:42,233 –> 00:03:43,933
in this month’s edition

101
00:03:43,933 –> 00:03:46,566
particularly because these are botanical spirits

102
00:03:46,566 –> 00:03:47,766
and there’s a lot of nuance

103
00:03:47,766 –> 00:03:49,600
and a lot of fun things to find in there

104
00:03:49,600 –> 00:03:51,800
and Robin’s gonna help us discover them

105
00:03:51,800 –> 00:03:53,233
and find them along the way

106
00:03:54,233 –> 00:03:57,666
one component of like spirit tasting

107
00:03:57,666 –> 00:04:00,200
that I feel like will be particularly helpful

108
00:04:00,200 –> 00:04:01,266
and effective

109
00:04:01,266 –> 00:04:03,600
when experiencing all of these beautiful spirits

110
00:04:03,600 –> 00:04:05,366
from Norden is

111
00:04:06,666 –> 00:04:13,933
the difference between retro and ortho nasal olifaction

112
00:04:13,933 –> 00:04:14,866
nerd alert

113
00:04:16,133 –> 00:04:18,533
smelling something directly

114
00:04:18,533 –> 00:04:20,400
and then also smelling something

115
00:04:20,400 –> 00:04:23,900
after you swallowed it and exhaling through your nose

116
00:04:24,166 –> 00:04:25,800
you’re gonna smell it again

117
00:04:25,800 –> 00:04:29,900
so take a sip when you get to that point um

118
00:04:31,666 –> 00:04:33,533
press your tongue up into the roof of your mouth

119
00:04:33,533 –> 00:04:36,066
and exhale kind of forcefully through your nose

120
00:04:36,066 –> 00:04:38,966
and you will smell that spirit again um

121
00:04:38,966 –> 00:04:42,533
in a slightly different manner and um

122
00:04:42,766 –> 00:04:46,966
it’s it’s it’s kind of interesting like that uh

123
00:04:47,800 –> 00:04:49,933
I guess process of your brain

124
00:04:50,000 –> 00:04:51,000
smelling something

125
00:04:51,000 –> 00:04:54,733
gives your brain the anticipation of consuming it

126
00:04:54,733 –> 00:04:59,533
and then the retro olefaction after you’ve consumed it

127
00:04:59,533 –> 00:05:00,366
um

128
00:05:01,033 –> 00:05:04,566
I guess kind of affirms that you have consumed it

129
00:05:04,566 –> 00:05:08,666
like it’s the gratification part of tasting in

130
00:05:08,666 –> 00:05:09,733
and enjoying something

131
00:05:09,733 –> 00:05:11,266
and I see Robin nodding his head at that

132
00:05:11,266 –> 00:05:13,800
so that must be something you do as well Robin

133
00:05:13,800 –> 00:05:15,133
definitely yeah

134
00:05:15,466 –> 00:05:19,066
another thing that I Learned from Paul Picol

135
00:05:19,066 –> 00:05:24,133
to the kind of legendary reviewer spirits is um

136
00:05:24,133 –> 00:05:26,266
one big thing is to when you’re smelling

137
00:05:26,333 –> 00:05:27,800
smell very delicately of course

138
00:05:27,800 –> 00:05:30,566
don’t suck it all up um like you were saying um

139
00:05:30,566 –> 00:05:32,466
but keeping your mouth open also

140
00:05:32,466 –> 00:05:34,533
and allowing everything to kind of

141
00:05:34,733 –> 00:05:36,733
weave back and forth between

142
00:05:36,966 –> 00:05:38,166
sort of your mouth

143
00:05:38,166 –> 00:05:39,866
your throat and your nose all the same time

144
00:05:39,866 –> 00:05:42,100
will help you pick up things

145
00:05:42,766 –> 00:05:43,133
yeah

146
00:05:43,133 –> 00:05:45,400
kind of breathing with your mouth open as your yeah

147
00:05:45,400 –> 00:05:47,766
smelling as well yeah um great

148
00:05:47,766 –> 00:05:49,166
alright before we jump in

149
00:05:49,166 –> 00:05:50,600
I wanna do a quick PSA

150
00:05:50,600 –> 00:05:52,333
for what you all have to look forward to

151
00:05:52,333 –> 00:05:52,966
next month

152
00:05:52,966 –> 00:05:55,600
the SipScout for those of you who are members um

153
00:05:55,600 –> 00:05:58,133
next month we are super excited about

154
00:05:58,133 –> 00:06:01,600
especially Evan who’s our Arizona hometown boy um

155
00:06:01,600 –> 00:06:05,033
we are doing a Discover Arizona Summer Wines kit

156
00:06:05,033 –> 00:06:05,933
so you’re all gonna

157
00:06:05,933 –> 00:06:08,866
be getting four different Arizona summer wines

158
00:06:08,866 –> 00:06:10,933
so whites and roses um

159
00:06:10,933 –> 00:06:12,866
because a lot of people don’t think of Arizona

160
00:06:12,866 –> 00:06:14,166
as a wine region and

161
00:06:14,166 –> 00:06:14,633
they certainly

162
00:06:14,633 –> 00:06:16,666
don’t think of it as a great wine region

163
00:06:16,666 –> 00:06:18,066
not yet um

164
00:06:18,066 –> 00:06:19,333
but there’s been a lot of new

165
00:06:19,333 –> 00:06:21,266
we’re figuring it out yeah yeah

166
00:06:21,266 –> 00:06:23,333
figuring it out and even yeah

167
00:06:23,333 –> 00:06:25,866
from 10 years ago the wines I was tasting in Arizona

168
00:06:25,866 –> 00:06:27,566
versus what there is here now

169
00:06:27,566 –> 00:06:28,400
is really amazing

170
00:06:28,400 –> 00:06:30,433
and where we currently live in Arizona

171
00:06:30,766 –> 00:06:31,800
was just newly named

172
00:06:31,800 –> 00:06:33,800
one of the newest AVAs in the country

173
00:06:33,800 –> 00:06:35,866
so it’s actually really picking up in speed

174
00:06:35,866 –> 00:06:37,800
and there’s a lot of exciting stuff going on here

175
00:06:37,800 –> 00:06:40,266
so we’re gonna help you get to know some Arizona wines

176
00:06:40,266 –> 00:06:41,466
and see what you think yourself

177
00:06:41,466 –> 00:06:43,533
and they’re fun because they’re unique varietals

178
00:06:43,533 –> 00:06:46,033
things you wouldn’t hear of at a lot of other places

179
00:06:46,033 –> 00:06:48,400
on my Picpoul Blanc is one of them Traminette

180
00:06:48,400 –> 00:06:49,466
Traminette yes

181
00:06:49,466 –> 00:06:51,733
and so you’ll get to try some fun new varietals as well

182
00:06:51,733 –> 00:06:54,033
and all four of the winemakers will be with us

183
00:06:54,033 –> 00:06:56,866
so we’ll have lots of fun conversations

184
00:06:56,866 –> 00:06:58,633
just like we’re gonna have with a maker tonight

185
00:06:58,633 –> 00:07:00,933
so that’s what you have to look forward to

186
00:07:01,633 –> 00:07:02,633
all right

187
00:07:03,733 –> 00:07:05,800
oh you need some in your glass Robin

188
00:07:05,800 –> 00:07:06,466
I’m assuming

189
00:07:06,466 –> 00:07:09,600
we’re gonna start off with the original taffle style

190
00:07:09,600 –> 00:07:11,800
the taffle taffle taffle yeah

191
00:07:11,800 –> 00:07:15,066
so taffle means table um

192
00:07:15,200 –> 00:07:16,800
and that is the great place to start

193
00:07:16,800 –> 00:07:17,966
that’s our flagship

194
00:07:17,966 –> 00:07:22,233
that’s what we launched with back in 2018

195
00:07:22,733 –> 00:07:24,000
recipe that summer

196
00:07:24,000 –> 00:07:27,633
and I developed over the course of about a year

197
00:07:28,866 –> 00:07:31,533
and the goal here really is to remain classic

198
00:07:31,533 –> 00:07:34,800
and follow the European Union guidelines um

199
00:07:34,800 –> 00:07:37,166
but infuse some modernity into it get

200
00:07:37,166 –> 00:07:38,966
get excite the palate a little bit more

201
00:07:38,966 –> 00:07:42,133
and make it a more versatile mixing spirit

202
00:07:42,800 –> 00:07:45,500
my background is bartening and I would be

203
00:07:46,966 –> 00:07:48,766
not living up to my background

204
00:07:48,766 –> 00:07:50,866
if I made spirits that were just

205
00:07:50,866 –> 00:07:51,166
you know

206
00:07:51,166 –> 00:07:54,966
only good neat so we traditionally is consumed neat

207
00:07:55,166 –> 00:07:56,166
but we think it’s

208
00:07:56,233 –> 00:07:58,000
there’s a lot of room to play around with it

209
00:07:58,000 –> 00:08:01,666
particularly with the supporting botanicals

210
00:08:03,333 –> 00:08:04,633
to give it a little more balance

211
00:08:04,633 –> 00:08:06,833
so anyone doesn’t know

212
00:08:06,833 –> 00:08:10,600
the rule has to be Caraway or dill forward um

213
00:08:10,600 –> 00:08:11,466
and outside of that

214
00:08:11,466 –> 00:08:13,866
you can use any other botanicals that you wish

215
00:08:13,866 –> 00:08:15,866
so long as they don’t overpower the Caraway

216
00:08:15,866 –> 00:08:18,666
or the dill so it’s very similar to gin in there

217
00:08:19,200 –> 00:08:20,766
yeah and what I love about Aqua B is

218
00:08:20,766 –> 00:08:23,666
I always joke that this is perfect for gin lovers

219
00:08:23,666 –> 00:08:24,733
because gin lovers tend to

220
00:08:24,733 –> 00:08:27,266
like botanical spirits already um

221
00:08:27,266 –> 00:08:27,666
and so

222
00:08:27,666 –> 00:08:30,966
this is a new style of a botanical spirit for them

223
00:08:31,066 –> 00:08:33,533
and it’s also great for people who hate gin um

224
00:08:33,533 –> 00:08:35,233
because there’s a lot of people who say

225
00:08:35,233 –> 00:08:36,766
I hate that Juniper flavor

226
00:08:36,766 –> 00:08:39,366
I hate that pine tree kind of taste

227
00:08:39,466 –> 00:08:39,800
and

228
00:08:39,800 –> 00:08:41,600
this really doesn’t have any of that going on in there

229
00:08:41,600 –> 00:08:43,433
even though there might be some Juniper in there

230
00:08:43,433 –> 00:08:44,633
but it is not you know

231
00:08:44,633 –> 00:08:48,466
that he’s Juniper at all so the No. 1

232
00:08:48,466 –> 00:08:51,433
the No. 1 comment from people that don’t like Janet

233
00:08:51,433 –> 00:08:52,266
it is the

234
00:08:52,266 –> 00:08:54,566
it is the Juniper and that is what defines Jen

235
00:08:54,566 –> 00:08:55,600
so it’s

236
00:08:55,600 –> 00:08:57,633
you’re gonna have a really hard time finding a genuine

237
00:08:57,633 –> 00:08:58,866
like if you’re a juniperator

238
00:08:58,866 –> 00:09:00,366
but we do have the course

239
00:09:00,366 –> 00:09:04,466
we have the more citrus for American styles of gin um

240
00:09:04,666 –> 00:09:06,566
and we walked that line a little bit too

241
00:09:06,566 –> 00:09:09,233
we’ve got a lot of citrus in our recipe um

242
00:09:09,233 –> 00:09:11,266
and as you mention there is some Juniper

243
00:09:11,266 –> 00:09:13,633
but it’s it’s very mild and it kind of

244
00:09:13,633 –> 00:09:16,600
it our goal is that all all the flavors

245
00:09:16,600 –> 00:09:19,766
all the supporting botanicals lead back to Careaway

246
00:09:20,166 –> 00:09:23,866
a lot of your tones in Care Away that are not

247
00:09:23,866 –> 00:09:25,633
not as commonly perceived when you

248
00:09:25,633 –> 00:09:27,766
just tasting an Aquabeat

249
00:09:27,766 –> 00:09:29,833
that’s produced only with Care Away

250
00:09:29,833 –> 00:09:31,166
cause it’s so minty

251
00:09:31,166 –> 00:09:34,166
it’s got a really strong spearmint flavor um

252
00:09:34,166 –> 00:09:36,966
actually a miracle of these was only Caraway

253
00:09:36,966 –> 00:09:38,566
no other but any yeah

254
00:09:38,566 –> 00:09:40,366
many oh I didn’t know that in the Navy

255
00:09:40,366 –> 00:09:42,833
one of the largest brands in the world is Alborg

256
00:09:42,833 –> 00:09:44,533
Aquaviet from Denmark

257
00:09:44,533 –> 00:09:46,466
and they only flavor with Caraway

258
00:09:46,733 –> 00:09:49,266
and then there’s brennevan from Iceland

259
00:09:49,266 –> 00:09:51,733
which also just uses Caraway

260
00:09:52,933 –> 00:09:54,566
there’s a lot of complexity

261
00:09:55,600 –> 00:09:59,800
and I think I have T-shirt how funny

262
00:09:59,800 –> 00:10:03,533
it’s very we have a question from Chris

263
00:10:04,133 –> 00:10:05,566
Kristen I was actually yeah

264
00:10:05,566 –> 00:10:07,466
I was actually kind of curious um

265
00:10:07,466 –> 00:10:10,800
that the Juniper component you know

266
00:10:10,800 –> 00:10:12,533
you’re mentioning that some of them are

267
00:10:12,666 –> 00:10:16,666
are like stridently minty spearminty yeah

268
00:10:17,533 –> 00:10:21,666
and I feel like at least with the first impression of

269
00:10:21,766 –> 00:10:27,333
of the toffle the the Juniper component is it

270
00:10:27,333 –> 00:10:29,433
it just feels like there’s like a little bit of like

271
00:10:29,433 –> 00:10:32,033
mentalated element to it and it’s gone

272
00:10:33,066 –> 00:10:36,100
Juniper is there is there Juniper in the top hole

273
00:10:36,133 –> 00:10:38,833
there is yes right yeah

274
00:10:38,833 –> 00:10:40,633
it’s very very small amount yeah

275
00:10:40,633 –> 00:10:42,333
nuanced and delicate yeah

276
00:10:42,333 –> 00:10:43,166
it’s very nice

277
00:10:43,533 –> 00:10:47,166
that’s about 15 times more careaway than than Juniper

278
00:10:47,200 –> 00:10:48,266
yeah sure

279
00:10:48,433 –> 00:10:50,866
um so Kristen was asking

280
00:10:50,866 –> 00:10:52,933
if Aquavit is always consumed room temperature

281
00:10:52,933 –> 00:10:54,900
would you ever chill it slightly

282
00:10:55,033 –> 00:10:56,466
very good question

283
00:10:56,466 –> 00:10:59,433
depends how traditional you wanna get in Scandinavia

284
00:10:59,433 –> 00:11:01,066
most people will insist that

285
00:11:01,066 –> 00:11:04,666
it must be served out of the freezer um

286
00:11:04,666 –> 00:11:07,233
certainly nothing wrong with that and

287
00:11:07,233 –> 00:11:11,333
but our topple style the blue label in particular

288
00:11:11,333 –> 00:11:15,133
was not necessarily designed to be consumed that way

289
00:11:15,133 –> 00:11:19,133
we say for that one a light chill is nice

290
00:11:19,200 –> 00:11:21,000
when you start getting colder than that

291
00:11:21,000 –> 00:11:23,266
and start approaching freezing temperatures

292
00:11:23,366 –> 00:11:29,133
it’s I like in it to having like a really well made um

293
00:11:29,133 –> 00:11:33,400
ale serve too cold if you have like a top fermented

294
00:11:33,400 –> 00:11:36,000
like very fruity farmhouse style ale ale

295
00:11:36,000 –> 00:11:36,866
you’re not gonna

296
00:11:36,866 –> 00:11:38,800
you’re not gonna wanna bring that down to that

297
00:11:38,800 –> 00:11:40,833
you know the 7 11 cooler temperature

298
00:11:40,833 –> 00:11:43,033
which is one degree above freezing um

299
00:11:43,033 –> 00:11:43,766
because you’re gonna

300
00:11:43,766 –> 00:11:46,033
it’s gonna mask a lot of the subtlety and the

301
00:11:46,033 –> 00:11:46,633
and the flavor

302
00:11:46,633 –> 00:11:50,066
so same thing with our with our topple upbeat um

303
00:11:50,066 –> 00:11:51,533
when you get when it gets too cold

304
00:11:51,533 –> 00:11:54,233
it’s it’s not as enjoyable as a neat spirit

305
00:11:54,733 –> 00:11:55,833
we always joke

306
00:11:55,833 –> 00:11:58,666
we always joke that that’s why they serve the cheap

307
00:11:58,666 –> 00:12:00,366
light beers ice

308
00:12:00,366 –> 00:12:01,333
ice cold

309
00:12:01,333 –> 00:12:03,866
because you don’t want to taste the nuance in those

310
00:12:03,866 –> 00:12:06,066
you just want it refreshing

311
00:12:06,066 –> 00:12:07,866
and so yeah that the temperature

312
00:12:07,866 –> 00:12:09,866
you know with wine with anything really matters

313
00:12:09,866 –> 00:12:10,600
if it’s too cold

314
00:12:10,600 –> 00:12:12,966
it kind of masks the flavors if it’s too warm

315
00:12:12,966 –> 00:12:13,400
it can kind of

316
00:12:13,400 –> 00:12:15,833
make some of the flavors feel a lot of balance um

317
00:12:15,833 –> 00:12:17,133
so yeah that temperature

318
00:12:17,133 –> 00:12:21,133
and we do always recommend trying spirits neat first

319
00:12:21,133 –> 00:12:22,733
the way the distiller intended

320
00:12:22,800 –> 00:12:24,533
but then you can certainly play with

321
00:12:24,533 –> 00:12:26,800
adding a drop of water a couple drops of water

322
00:12:26,800 –> 00:12:29,033
adding an ice cube if you add an ice cube

323
00:12:29,033 –> 00:12:31,000
we tend to think you should like swirl it around

324
00:12:31,000 –> 00:12:32,433
and then maybe fish that ice cube out

325
00:12:32,433 –> 00:12:35,033
so it doesn’t like fully dilute um

326
00:12:35,033 –> 00:12:35,566
but yeah

327
00:12:35,566 –> 00:12:37,466
so you can kind of play around with those things

328
00:12:37,466 –> 00:12:38,466
with all of these as well

329
00:12:38,466 –> 00:12:40,166
and especially that adding the water

330
00:12:40,166 –> 00:12:40,800
might help you

331
00:12:40,800 –> 00:12:43,466
find some of those different botanicals in there

332
00:12:43,466 –> 00:12:44,633
and open it up a little bit more

333
00:12:44,633 –> 00:12:47,933
as remarkable how much all of these will

334
00:12:47,933 –> 00:12:50,600
will kind of blossom and bloom um

335
00:12:50,600 –> 00:12:51,966
when you add a little bit of water

336
00:12:51,966 –> 00:12:53,866
and you can honestly

337
00:12:54,033 –> 00:12:56,266
keep that ice cube in there for 15

338
00:12:56,266 –> 00:12:59,200
20 minutes and there’s so much uh

339
00:12:59,200 –> 00:13:02,233
there’s so many essential oils in our spirits

340
00:13:02,533 –> 00:13:05,666
because we use so many botanicals um

341
00:13:06,333 –> 00:13:08,966
it’s gonna continue to evolve all the way through

342
00:13:09,200 –> 00:13:10,566
you actually notice once

343
00:13:10,566 –> 00:13:13,166
once it if it’s cold and it’s diluting

344
00:13:13,166 –> 00:13:14,733
particularly the top hole

345
00:13:14,733 –> 00:13:18,266
will start to get a little bit of a milky haze to it

346
00:13:18,333 –> 00:13:18,933
and that’s

347
00:13:18,933 –> 00:13:22,166
that’s the oils themselves coming out of suspension

348
00:13:22,166 –> 00:13:23,233
right in front of your eyes

349
00:13:23,666 –> 00:13:25,400
you can really see how much we put in there

350
00:13:25,400 –> 00:13:28,266
you don’t do a full chill filtration for that

351
00:13:28,266 –> 00:13:30,033
we don’t show filter anything

352
00:13:31,000 –> 00:13:33,733
and all of our sip Scout members who are here

353
00:13:33,800 –> 00:13:35,533
that should be ringing some bells for you

354
00:13:35,533 –> 00:13:37,566
cause we often talk about how

355
00:13:37,733 –> 00:13:40,633
you know mass made products are made to be super clear

356
00:13:40,633 –> 00:13:42,233
and there are some craft

357
00:13:42,233 –> 00:13:43,633
products that are a little cloudier

358
00:13:43,633 –> 00:13:45,333
like things fall out of solution a little bit

359
00:13:45,333 –> 00:13:47,233
and that can scare consumers away sometimes

360
00:13:47,233 –> 00:13:49,000
thinking there’s something wrong with it

361
00:13:49,000 –> 00:13:50,400
but we always tell people

362
00:13:50,400 –> 00:13:52,366
if you see a little bit of like

363
00:13:52,366 –> 00:13:53,666
howdiness in there lean in

364
00:13:53,666 –> 00:13:55,133
go try that because that means

365
00:13:55,133 –> 00:13:57,433
there were those esters and oils in there

366
00:13:58,000 –> 00:14:00,866
the first time that I saw was

367
00:14:00,866 –> 00:14:02,600
poured a glass of half of ice

368
00:14:02,600 –> 00:14:04,833
and I was like what’s wrong with that beer

369
00:14:06,200 –> 00:14:07,633
you know a great

370
00:14:07,633 –> 00:14:08,433
a great half of ice

371
00:14:08,433 –> 00:14:12,433
have a great wheat beer like maybe overall from yeah

372
00:14:12,433 –> 00:14:14,566
yeah Killer Products yeah

373
00:14:14,566 –> 00:14:15,833
like you see that and you’re like

374
00:14:15,833 –> 00:14:20,066
if you’re new to drinking beer or anything

375
00:14:20,466 –> 00:14:21,500
it’s a little awkward

376
00:14:21,633 –> 00:14:26,166
but there’s a reason why they don’t make it translucent

377
00:14:26,166 –> 00:14:28,833
and flavors are better yeah

378
00:14:28,833 –> 00:14:31,433
so let’s take this quick step back Robin

379
00:14:31,733 –> 00:14:33,466
yeah is Aqua be like

380
00:14:33,466 –> 00:14:36,300
explain it to us as a category in the history of

381
00:14:37,133 –> 00:14:38,066
yeah so it’s uh

382
00:14:38,066 –> 00:14:40,266
it is originally from Nordic countries

383
00:14:40,266 –> 00:14:40,666
uh

384
00:14:40,666 –> 00:14:44,833
the first written surviving reference that we can all

385
00:14:44,833 –> 00:14:49,100
uh look to is from 1531

386
00:14:49,733 –> 00:14:51,366
so this is a this is

387
00:14:51,366 –> 00:14:54,166
going back to the very early days of distillation

388
00:14:54,166 –> 00:14:55,466
in Norden Europe

389
00:14:56,166 –> 00:14:59,166
the name itself comes from the Latin aquivite

390
00:14:59,800 –> 00:15:02,433
which many spirits derive their names

391
00:15:02,433 –> 00:15:07,000
the name from O to v in French is water of life aquabit

392
00:15:07,000 –> 00:15:08,266
aquabitte water life

393
00:15:08,266 –> 00:15:09,633
same thing even whiskey

394
00:15:09,633 –> 00:15:10,366
derived the same

395
00:15:10,366 –> 00:15:14,233
from the Gaelic terminology for water of life

396
00:15:14,733 –> 00:15:16,966
so these are going back to in history

397
00:15:16,966 –> 00:15:20,533
as spirits were thought of as sort of pure alls

398
00:15:20,533 –> 00:15:22,866
and very medicinal mystical creations

399
00:15:22,866 –> 00:15:26,133
so aquabeats no different than just over the centuries

400
00:15:26,133 –> 00:15:30,000
it evolved to a cleaner more of a beverage staple in

401
00:15:30,000 –> 00:15:31,966
in the Scandinavian culture

402
00:15:31,966 –> 00:15:33,866
and particularly served with food

403
00:15:34,233 –> 00:15:35,266
so you think of it as a

404
00:15:35,266 –> 00:15:38,566
as a digestive and a pair of teeth okay

405
00:15:38,566 –> 00:15:39,866
not only before and after

406
00:15:39,866 –> 00:15:43,066
but during very very big during the meal

407
00:15:43,066 –> 00:15:46,166
particularly in Sweden and Denmark

408
00:15:46,766 –> 00:15:49,033
so is it kind of drink like water over there

409
00:15:49,033 –> 00:15:51,066
in the Nordic countries like is it really

410
00:15:51,166 –> 00:15:54,133
it depends who you’re hanging out with but yeah

411
00:15:54,800 –> 00:15:57,266
yeah so if you have a traditional Danish lunch

412
00:15:57,266 –> 00:15:59,633
you’re usually drinking a beer and

413
00:15:59,633 –> 00:16:02,666
and aqua bee throughout the meal um

414
00:16:02,800 –> 00:16:03,733
let me say you

415
00:16:03,733 –> 00:16:05,600
you sip the beer and then the aquabeat you

416
00:16:05,600 –> 00:16:09,133
it’s instead of using the beer as the chaser um

417
00:16:09,133 –> 00:16:10,933
the beer is the beer is the palate cleanser

418
00:16:10,933 –> 00:16:15,166
and the aquabeat actually is more pair with the food um

419
00:16:15,766 –> 00:16:17,766
and when you have you have these little glasses

420
00:16:17,766 –> 00:16:19,266
they serve in these little

421
00:16:19,400 –> 00:16:21,000
like kind of thimble size glasses

422
00:16:21,000 –> 00:16:23,466
and once it’s gone they keep bringing

423
00:16:23,466 –> 00:16:25,466
bringing the bottle back and filling it up and there’s

424
00:16:25,466 –> 00:16:27,866
they have this wonderful art to pouring

425
00:16:27,966 –> 00:16:30,166
you extend your arm all the way out and

426
00:16:30,466 –> 00:16:33,733
and pour to the to the very tippy top of the glass

427
00:16:33,733 –> 00:16:35,400
without spilling a drop it’s like

428
00:16:35,400 –> 00:16:37,600
only the most seasoned professionals can do it

429
00:16:37,600 –> 00:16:39,166
but wow cool

430
00:16:39,166 –> 00:16:41,333
very cool love a good Danish lunch

431
00:16:41,333 –> 00:16:43,100
if anyone ever gets to Denmark

432
00:16:44,766 –> 00:16:48,266
what would be like some like

433
00:16:48,266 –> 00:16:53,566
primary cuisines that you would see in a Danish lunch

434
00:16:53,733 –> 00:16:56,033
foods that would commonly be served

435
00:16:56,033 –> 00:16:58,200
while you’re enjoyingography um

436
00:16:58,200 –> 00:17:00,000
open face sandwiches are really big

437
00:17:00,000 –> 00:17:02,233
they’re called small broth um

438
00:17:02,333 –> 00:17:04,200
it’s usually like a thinly

439
00:17:04,200 –> 00:17:06,866
thin sliced rye bread or really any kind of bread

440
00:17:06,866 –> 00:17:09,666
but they they love their rye breads there um

441
00:17:09,666 –> 00:17:14,833
anything from shrimp to salmon lots of seafoods

442
00:17:14,966 –> 00:17:17,333
potato salads kind of things like that

443
00:17:17,333 –> 00:17:20,066
built on top of these beautiful little sandwiches

444
00:17:21,166 –> 00:17:24,300
fried fish caviar layered on top I mean

445
00:17:24,400 –> 00:17:27,400
there’s some really extravagant stuff out there well

446
00:17:27,400 –> 00:17:29,466
sounds like lunch at our house yeah

447
00:17:31,266 –> 00:17:32,066
sorry

448
00:17:32,400 –> 00:17:34,666
going back to like sort of the history the history

449
00:17:34,666 –> 00:17:37,833
the category um just wanna kind of cover

450
00:17:37,833 –> 00:17:39,600
cover a little bit about the definitions

451
00:17:39,600 –> 00:17:42,433
I think it’s really important because we don’t have

452
00:17:42,433 –> 00:17:44,766
we have very loose definitions of the United States

453
00:17:44,766 –> 00:17:45,066
whereas

454
00:17:45,066 –> 00:17:47,266
they’re much more strict about it in Scandinavia

455
00:17:47,266 –> 00:17:48,766
and Europe at large

456
00:17:48,866 –> 00:17:51,366
and we happen to follow the European Union guideline

457
00:17:51,366 –> 00:17:53,600
even though we don’t technically have to

458
00:17:53,600 –> 00:17:55,400
here in the United States uh

459
00:17:55,400 –> 00:17:58,366
so the the quick I’ll give you guys the quick rundown

460
00:17:58,366 –> 00:17:59,300
um

461
00:17:59,433 –> 00:18:01,833
it’s got to be a Caraway ordeal flavor forward spirit

462
00:18:01,833 –> 00:18:03,666
which which I mentioned before um

463
00:18:03,666 –> 00:18:04,633
but it’s really important that

464
00:18:04,633 –> 00:18:06,966
that flavor has to come through distillation

465
00:18:06,966 –> 00:18:09,866
you can’t you can’t legally call something unopquited

466
00:18:09,866 –> 00:18:11,033
and sell it on the market

467
00:18:11,033 –> 00:18:12,933
in Europe um

468
00:18:12,933 –> 00:18:14,800
if it’s an infused spirit

469
00:18:14,800 –> 00:18:16,533
so you wouldn’t be able to just put Caraway

470
00:18:16,533 –> 00:18:19,433
into a neutral spirit and extract flavor that way

471
00:18:19,433 –> 00:18:21,133
it has to be through distillation

472
00:18:21,800 –> 00:18:25,266
you’re not allowed to add more than 15 grams of sugar

473
00:18:25,266 –> 00:18:27,666
per liter to the finished spirit

474
00:18:27,666 –> 00:18:30,266
prior to bottling that’s another really big one

475
00:18:30,266 –> 00:18:32,433
to separate it from the liqueur category

476
00:18:32,433 –> 00:18:36,366
so Aquabeat should be a dry spirit much like gin

477
00:18:37,200 –> 00:18:39,433
alcohol content cannot go below

478
00:18:39,800 –> 00:18:41,833
thirty seven and a/2 percent

479
00:18:41,833 –> 00:18:44,066
so it’s a higher proof spirit

480
00:18:44,433 –> 00:18:49,100
we’re also not allowed to add anything overly bitter to

481
00:18:49,366 –> 00:18:51,400
to the finished product and that is

482
00:18:51,400 –> 00:18:54,033
to separate it from the very vast

483
00:18:54,733 –> 00:18:57,733
and amazing bitters category

484
00:18:57,733 –> 00:18:58,666
throughout Europe folks

485
00:18:58,666 –> 00:18:59,266
seemingly

486
00:18:59,266 –> 00:19:03,233
every regions are out of their own kind of folk bitters

487
00:19:03,233 –> 00:19:05,833
as it were like everyone’s grandma makes them

488
00:19:05,833 –> 00:19:08,866
and you know every region in Italy particularly

489
00:19:08,866 –> 00:19:10,566
you go and they’ve got their town

490
00:19:10,566 –> 00:19:11,900
their town brand

491
00:19:12,833 –> 00:19:14,900
that’s that’s big in Scandinavia too

492
00:19:15,066 –> 00:19:16,866
so they want to call it dinner upper

493
00:19:16,866 –> 00:19:18,366
keeps like a Morrow yeah

494
00:19:18,366 –> 00:19:20,266
pair of teeth digested so all the

495
00:19:20,266 –> 00:19:22,433
all the a Morrow bitter look horse

496
00:19:22,666 –> 00:19:24,766
well we need to go to Scandinavia

497
00:19:24,766 –> 00:19:26,233
sounds like we love that

498
00:19:26,733 –> 00:19:29,400
Scandinavia’s got a really big kind of schnapps

499
00:19:29,400 –> 00:19:31,366
what they call it snaps culture

500
00:19:31,666 –> 00:19:35,100
um infusing all kinds of flavors and spirits

501
00:19:35,633 –> 00:19:36,366
yeah we follow

502
00:19:36,366 –> 00:19:38,533
we follow rules even though we don’t have to

503
00:19:38,533 –> 00:19:42,333
and it still leaves plenty of room for poor creativity

504
00:19:42,333 –> 00:19:44,800
there’s just like gin has its rules

505
00:19:44,800 –> 00:19:47,966
and there’s so many different gins on the market

506
00:19:48,066 –> 00:19:51,366
to satisfied us about any appetite yeah

507
00:19:51,866 –> 00:19:54,433
so as we’re talking about this topple style

508
00:19:54,966 –> 00:19:58,700
tell us about the search for citrus yeah

509
00:20:00,033 –> 00:20:00,866
oh boy yeah

510
00:20:00,866 –> 00:20:02,666
so Tapple there are Tapple style

511
00:20:02,666 –> 00:20:04,133
so Tapple means table

512
00:20:04,133 –> 00:20:06,666
this is inspired by the styles of awkward beats

513
00:20:06,666 –> 00:20:08,333
that you would find in Norden Germany

514
00:20:08,333 –> 00:20:10,033
and Denmark um

515
00:20:10,033 –> 00:20:12,300
despite the fact that my wife’s half Swedish

516
00:20:12,566 –> 00:20:15,766
my first try first taste of awkward beat happened in

517
00:20:15,800 –> 00:20:19,833
in Copenhagen in 20 or 2003

518
00:20:20,000 –> 00:20:22,400
so my good friend growing up was Danish

519
00:20:22,400 –> 00:20:24,566
and he introduced me in the category

520
00:20:24,666 –> 00:20:26,833
we when we were developing the recipe

521
00:20:26,833 –> 00:20:28,766
we knew we wanted to incorporate some citrus

522
00:20:28,766 –> 00:20:32,400
which is not very common in Scandinavia um

523
00:20:32,400 –> 00:20:34,833
mainly because citrus doesn’t really grow there

524
00:20:35,933 –> 00:20:37,766
similarly we were in Michigan

525
00:20:37,766 –> 00:20:39,733
we don’t have citrus growing here either

526
00:20:39,933 –> 00:20:42,033
so we have to figure out something that works

527
00:20:42,033 –> 00:20:45,566
that we could get relatively easily

528
00:20:45,566 –> 00:20:49,033
and we tried so hard trying it

529
00:20:49,033 –> 00:20:50,166
like all the difference

530
00:20:50,166 –> 00:20:51,400
all these different citrus varieties

531
00:20:51,400 –> 00:20:53,066
that grew in the United States

532
00:20:53,066 –> 00:20:54,366
that we could you know

533
00:20:54,366 –> 00:20:56,533
have a steady supply year after year

534
00:20:57,066 –> 00:21:00,233
and we were about to give up and um

535
00:21:00,233 –> 00:21:02,666
this was around Christmas time or a few months

536
00:21:02,666 –> 00:21:04,133
a few months after Christmas

537
00:21:04,266 –> 00:21:06,366
I had realized that um

538
00:21:07,266 –> 00:21:09,666
we had set we gave our kids

539
00:21:09,666 –> 00:21:12,266
clementines in their stockings for Christmas

540
00:21:12,600 –> 00:21:14,833
and I had taken the peels after everybody ate them

541
00:21:14,833 –> 00:21:17,033
and I laid them out on the windowsill and I drive them

542
00:21:17,033 –> 00:21:19,066
and the intent was to make bitters with them

543
00:21:19,333 –> 00:21:20,533
um forgot about them

544
00:21:20,533 –> 00:21:21,533
tucked them away in the bar

545
00:21:21,533 –> 00:21:23,333
there were a little ziploc bag

546
00:21:23,566 –> 00:21:24,933
and kind of

547
00:21:25,000 –> 00:21:28,066
discovered them when I was cleaning the bar out

548
00:21:28,066 –> 00:21:29,366
and I put him in a roto bath

549
00:21:29,366 –> 00:21:30,733
and anyone doesn’t know what that is

550
00:21:30,733 –> 00:21:33,000
a mini still basically so

551
00:21:33,000 –> 00:21:34,100
we did one

552
00:21:34,533 –> 00:21:37,966
1 liter distillation with these clementine peels

553
00:21:37,966 –> 00:21:40,966
and it was just it was like the light bulb moment

554
00:21:41,066 –> 00:21:42,266
it’s perfect

555
00:21:42,866 –> 00:21:44,366
the only downside is

556
00:21:44,366 –> 00:21:48,466
there is no supply of dry clementine peel

557
00:21:48,466 –> 00:21:50,300
so we still to this day

558
00:21:50,366 –> 00:21:53,966
buy whole fruit and peel and air dry all of them

559
00:21:56,166 –> 00:21:59,233
7 hundred fifty pounds last year dedication

560
00:21:59,233 –> 00:22:04,133
750 pounds of hand peeled air dried lemon

561
00:22:04,133 –> 00:22:07,400
8 getting your vitamin C yeah

562
00:22:07,400 –> 00:22:08,333
yeah and

563
00:22:08,333 –> 00:22:09,300
and very

564
00:22:10,000 –> 00:22:11,566
very mushy hands

565
00:22:13,866 –> 00:22:16,000
it takes it takes three to four people

566
00:22:16,000 –> 00:22:17,466
two to three days to do that

567
00:22:17,466 –> 00:22:19,933
that’s great wow

568
00:22:20,066 –> 00:22:20,966
yeah I really do

569
00:22:20,966 –> 00:22:22,600
on the nose like and

570
00:22:22,600 –> 00:22:24,200
you know I knew Clementine was in there

571
00:22:24,200 –> 00:22:25,733
but on the nose I really it does

572
00:22:25,733 –> 00:22:28,866
you do get that like Clementine smell a little bit

573
00:22:29,466 –> 00:22:32,000
yeah and it lends a nice sweetness to the

574
00:22:32,000 –> 00:22:34,333
to the spirit without needing to add any sugar

575
00:22:34,333 –> 00:22:36,266
which was really important to us as well

576
00:22:37,966 –> 00:22:41,500
I just really love how Aqua B finishes like savory

577
00:22:42,133 –> 00:22:43,400
like that just like Carol

578
00:22:43,400 –> 00:22:44,666
with that little savory

579
00:22:44,666 –> 00:22:47,466
like note on the finish is so unique most

580
00:22:47,466 –> 00:22:49,533
from most spirits um

581
00:22:49,533 –> 00:22:51,833
and I’m a savory girl for sure

582
00:22:51,833 –> 00:22:52,400
um yeah

583
00:22:52,400 –> 00:22:54,900
so you do almost get a little salinity

584
00:22:55,266 –> 00:22:56,066
yeah

585
00:22:56,533 –> 00:22:57,666
and I feel sad

586
00:22:58,433 –> 00:23:00,000
I feel like that’s uh

587
00:23:00,000 –> 00:23:05,566
very a proposed for Scandinavian kind of culture

588
00:23:05,566 –> 00:23:07,366
cuisine food drink

589
00:23:07,833 –> 00:23:11,666
I mean having salted black licorice candy

590
00:23:12,733 –> 00:23:14,433
something that’s a popular

591
00:23:14,433 –> 00:23:16,833
definitive for many of those

592
00:23:16,833 –> 00:23:18,833
kind of mother in law’s favorite candy

593
00:23:19,866 –> 00:23:21,966
it’s bonkers to me because like

594
00:23:22,433 –> 00:23:25,833
licorice by itself is already kind of like

595
00:23:25,833 –> 00:23:28,566
divisive for at least the American culture

596
00:23:28,566 –> 00:23:29,733
and add some salt in it

597
00:23:29,766 –> 00:23:31,600
and then salt it and call it a candy

598
00:23:31,600 –> 00:23:31,933
all right wait

599
00:23:31,933 –> 00:23:33,333
what I don’t wanna eat that

600
00:23:34,066 –> 00:23:35,366
it’s compelling

601
00:23:35,366 –> 00:23:38,666
it’s actually really very good sometimes um

602
00:23:38,666 –> 00:23:40,766
it took a little bit of a learning curve

603
00:23:40,766 –> 00:23:43,466
for me to acquire taste but I’ve become a fan

604
00:23:43,533 –> 00:23:44,333
yeah

605
00:23:45,233 –> 00:23:45,466
Robin

606
00:23:45,466 –> 00:23:47,833
anything else you want to talk about the topple style

607
00:23:48,000 –> 00:23:49,000
um yeah

608
00:23:49,000 –> 00:23:50,866
we can talk a little bit about dissolation

609
00:23:50,866 –> 00:23:52,066
um we do

610
00:23:52,066 –> 00:23:53,133
we do distill

611
00:23:53,133 –> 00:23:56,666
a little bit differently than Scandinavian producers do

612
00:23:56,800 –> 00:23:58,833
um we actually took a gin making approach

613
00:23:58,833 –> 00:24:02,366
so to to the end of making making it more of a

614
00:24:02,466 –> 00:24:04,966
a gin like spirit

615
00:24:04,966 –> 00:24:07,166
and make it a little more cocktail friendly

616
00:24:07,233 –> 00:24:10,800
uh we wanted to produce it similar to how gin is made

617
00:24:10,800 –> 00:24:12,266
so what we’re doing is uh

618
00:24:12,433 –> 00:24:15,300
we’re distilling all these botanicals together

619
00:24:15,933 –> 00:24:18,066
and just adding water back to the spirit

620
00:24:18,066 –> 00:24:22,566
after it’s distilled so it’s in gin making terminology

621
00:24:22,566 –> 00:24:24,133
that’s called one shot

622
00:24:24,933 –> 00:24:26,833
and that means you’re not

623
00:24:28,000 –> 00:24:30,633
not adding neutral spirit back to it

624
00:24:30,733 –> 00:24:33,500
but we’re diluting it a lot of people concentrate there

625
00:24:33,533 –> 00:24:34,400
when they’re making general

626
00:24:34,400 –> 00:24:35,633
concentrate their botanicals

627
00:24:35,633 –> 00:24:37,033
so the add two three

628
00:24:37,033 –> 00:24:39,966
four sometimes 10 times the botanicals

629
00:24:40,033 –> 00:24:42,966
and then add neutral spirit and water back to them

630
00:24:43,433 –> 00:24:44,833
Hendrix is a good example

631
00:24:44,833 –> 00:24:46,233
they they do a

632
00:24:46,233 –> 00:24:50,300
they do a multiple kind of

633
00:24:51,233 –> 00:24:52,033
you know

634
00:24:52,600 –> 00:24:55,633
concentrated bits of botanicals and then do

635
00:24:55,633 –> 00:24:56,733
do a single dissolation

636
00:24:56,733 –> 00:24:59,866
but then use that sort of concentrate

637
00:25:00,033 –> 00:25:00,966
um and that’s how

638
00:25:00,966 –> 00:25:03,266
that’s how most aquabeats are made in Scandinavia

639
00:25:03,266 –> 00:25:06,566
as well but they’ll typically do each botanical on

640
00:25:06,733 –> 00:25:07,666
on its own

641
00:25:07,866 –> 00:25:11,333
so if you were making a aquabeat with three botanicals

642
00:25:11,333 –> 00:25:13,200
you would do three separate distillations

643
00:25:13,200 –> 00:25:14,566
highly concentrated

644
00:25:14,633 –> 00:25:18,066
and then blend those back into your neutral spirit

645
00:25:18,066 –> 00:25:20,400
or your vodka base so in essence

646
00:25:20,400 –> 00:25:22,033
it’s almost like a flavored vodka

647
00:25:22,033 –> 00:25:23,866
rather than a fully distilled

648
00:25:23,866 –> 00:25:28,866
integrated spirit we found through lots of testing

649
00:25:28,866 –> 00:25:31,700
that we liked the way it came across

650
00:25:33,000 –> 00:25:34,933
when it was all kind of mingled together

651
00:25:34,933 –> 00:25:37,066
and still together sure

652
00:25:37,400 –> 00:25:40,733
when you when you rectify

653
00:25:41,733 –> 00:25:44,066
you probably lose a little bit of what you

654
00:25:44,200 –> 00:25:46,866
imbued in the spirit on the first pass

655
00:25:46,866 –> 00:25:48,700
when you go through it again

656
00:25:48,766 –> 00:25:49,666
so it kind of

657
00:25:49,666 –> 00:25:50,266
makes sense

658
00:25:50,266 –> 00:25:54,133
that you would want to get it all in one shot

659
00:25:54,200 –> 00:25:55,300
yeah exactly

660
00:25:55,766 –> 00:25:57,000
yeah we start with a

661
00:25:57,000 –> 00:25:58,466
we start with a high proof

662
00:25:58,466 –> 00:26:01,633
very clean organic neutral spirit made from corn

663
00:26:01,866 –> 00:26:05,000
and we’re soaking our botanicals in that spirit

664
00:26:05,000 –> 00:26:07,266
along with water so we’re getting some extraction

665
00:26:07,266 –> 00:26:10,466
from the water some extraction from the ethanol um

666
00:26:10,466 –> 00:26:12,133
and then when they’re distilled together

667
00:26:12,133 –> 00:26:15,600
some of the water comes over on the molecular level um

668
00:26:15,600 –> 00:26:18,233
in the still that we’re using which is the pot still

669
00:26:18,433 –> 00:26:20,466
we’re getting more water than you would in a column

670
00:26:20,466 –> 00:26:21,800
still but um

671
00:26:21,800 –> 00:26:26,266
the final batch strength is usually around 155 proof

672
00:26:26,600 –> 00:26:29,133
so just a little over 75% alcohol

673
00:26:29,633 –> 00:26:31,233
and then we just add water back to

674
00:26:31,233 –> 00:26:33,133
to bring it to 90 proof to bottle up

675
00:26:34,000 –> 00:26:35,000
oh um

676
00:26:35,000 –> 00:26:37,333
what’s the with a pot still

677
00:26:37,566 –> 00:26:38,466
um

678
00:26:39,000 –> 00:26:44,866
how do you infuse the flavor profiles for me visually

679
00:26:44,866 –> 00:26:47,866
like from recollection column still

680
00:26:47,866 –> 00:26:50,366
it makes very much sense you just have baskets

681
00:26:50,366 –> 00:26:52,533
and they drop the flavors in

682
00:26:52,533 –> 00:26:54,266
at various levels of temperature

683
00:26:54,266 –> 00:26:55,733
and infusion yeah

684
00:26:55,766 –> 00:26:58,633
pot still how does that work with mechanicals

685
00:26:58,633 –> 00:26:59,966
so pot still you can do

686
00:26:59,966 –> 00:27:03,433
you can do that like a gin basket is sort of a

687
00:27:03,733 –> 00:27:06,466
the kind of accepted Noma quencher for that

688
00:27:06,466 –> 00:27:08,533
and that’s allowing the vapor

689
00:27:08,533 –> 00:27:10,800
the when the spirit is in the vapor phase

690
00:27:10,800 –> 00:27:12,966
the vapor will pass through that basket

691
00:27:12,966 –> 00:27:15,800
you can do that with a pot still also um

692
00:27:15,800 –> 00:27:16,600
but we do

693
00:27:16,600 –> 00:27:19,433
we do everything in the still together so it’s all

694
00:27:19,433 –> 00:27:21,000
it’s all moving around there’s a

695
00:27:21,000 –> 00:27:23,633
there’s an agitator in the bottom of the pot

696
00:27:23,633 –> 00:27:25,133
and everything’s kind of moving around

697
00:27:25,133 –> 00:27:26,733
and cooking at the same time

698
00:27:26,733 –> 00:27:28,633
and the way we control

699
00:27:28,633 –> 00:27:30,433
what we keep and what we discard

700
00:27:30,433 –> 00:27:32,666
as we’re making cuts wow

701
00:27:32,666 –> 00:27:34,266
we really only need to make two cuts

702
00:27:34,266 –> 00:27:35,633
through the heads cut in the tails cut

703
00:27:35,633 –> 00:27:39,233
just like when you’re just stealing from a raw

704
00:27:39,233 –> 00:27:40,733
raw material be it grain

705
00:27:40,733 –> 00:27:43,133
grapes or molasses to make rum

706
00:27:43,866 –> 00:27:46,066
you’re usually making those cuts not only for flavor

707
00:27:46,066 –> 00:27:47,166
but for safety

708
00:27:47,366 –> 00:27:49,400
we don’t have to worry about the safety aspect

709
00:27:49,400 –> 00:27:51,633
because the spirit is already

710
00:27:52,233 –> 00:27:54,533
has already gone through a column distillation

711
00:27:54,633 –> 00:27:56,466
so we we have a very clean

712
00:27:56,466 –> 00:27:57,800
we have a very clean spirit of being

713
00:27:57,800 –> 00:28:00,566
we’re just focusing on flavor at that point

714
00:28:00,566 –> 00:28:04,066
so for us we’re using a lot of citrus um

715
00:28:04,066 –> 00:28:07,200
the Caraway itself has a lot of essential oils as well

716
00:28:07,200 –> 00:28:09,466
so we need to be really careful in the beginning

717
00:28:09,933 –> 00:28:11,733
to make a heads cut

718
00:28:11,733 –> 00:28:13,866
to eliminate a lot of those heavier oils

719
00:28:13,866 –> 00:28:16,333
or we would have a cloudy spirit in the bottle

720
00:28:17,433 –> 00:28:18,900
and it’s usually about

721
00:28:20,266 –> 00:28:22,600
oh it’s about 1% really

722
00:28:22,600 –> 00:28:25,366
of the run that gets discarded in the beginning

723
00:28:26,233 –> 00:28:27,966
yeah it’s really not much

724
00:28:27,966 –> 00:28:29,133
I guess considering

725
00:28:29,133 –> 00:28:30,633
it’s already gone through the column distillation

726
00:28:30,633 –> 00:28:32,366
it makes sense we lose a little more on the

727
00:28:32,366 –> 00:28:34,066
on the on the tails cut

728
00:28:34,066 –> 00:28:36,266
but we can’t go too deep into the tails

729
00:28:38,766 –> 00:28:40,066
cracking into the next one

730
00:28:40,200 –> 00:28:41,100
oh yeah

731
00:28:41,200 –> 00:28:45,133
let’s move into uh actually we is that the next one

732
00:28:45,133 –> 00:28:46,533
let me defer to you Robin

733
00:28:46,533 –> 00:28:48,466
which one do you think we should taste next

734
00:28:48,466 –> 00:28:51,933
I think that’s a good one to taste next honestly yeah

735
00:28:52,033 –> 00:28:54,133
I wouldn’t want to taste that one after the next

736
00:28:54,133 –> 00:28:55,033
after the barrel age

737
00:28:55,033 –> 00:28:58,033
because the barrel age does have a little kit to it

738
00:28:58,033 –> 00:28:58,833
yeah

739
00:28:59,233 –> 00:29:00,933
hundred seven proof so yeah

740
00:29:00,933 –> 00:29:01,433
we’re going

741
00:29:01,433 –> 00:29:07,300
we’re going down from 90 proof down to 76 now okay

742
00:29:07,533 –> 00:29:09,566
this is our strawberry rhubarb

743
00:29:09,966 –> 00:29:12,966
it’s called Limited Snaps Edition

744
00:29:13,366 –> 00:29:17,666
um going back to the Scandinavian Snaps term

745
00:29:17,733 –> 00:29:21,033
um there’s a um

746
00:29:21,033 –> 00:29:22,966
in Sweden they call it creta snaps

747
00:29:22,966 –> 00:29:26,433
so that means spice snaps basically

748
00:29:26,533 –> 00:29:29,933
um and folks would take any kind of seasonal produce

749
00:29:29,933 –> 00:29:32,466
or flavors that they wanna preserve uh

750
00:29:32,466 –> 00:29:35,433
into the fall and winter and uh

751
00:29:35,433 –> 00:29:36,933
put it in spirit so you can

752
00:29:37,133 –> 00:29:38,800
you can taste those summer flavors

753
00:29:38,800 –> 00:29:41,233
so this is a all Michigan strawberries

754
00:29:41,233 –> 00:29:42,733
all Michigan rhubarb

755
00:29:43,266 –> 00:29:45,333
we make it one day a year

756
00:29:45,933 –> 00:29:47,766
wow yeah

757
00:29:48,166 –> 00:29:50,600
as many strawberries as we can get from

758
00:29:50,600 –> 00:29:52,966
there’s two different farms that we work with

759
00:29:53,000 –> 00:29:55,666
we kind of keep in touch with them

760
00:29:55,666 –> 00:29:57,333
there’s a two to three week window

761
00:29:57,333 –> 00:29:59,866
typically of strawberry harvest in Michigan

762
00:30:00,133 –> 00:30:02,733
and we have to kind of decide who

763
00:30:02,733 –> 00:30:04,333
whose farm we’re gonna go with

764
00:30:04,333 –> 00:30:06,333
whoever has the most strip

765
00:30:06,666 –> 00:30:09,633
the most strawberries hanging off the vines

766
00:30:09,766 –> 00:30:11,533
we’re gonna go visit that farm

767
00:30:11,533 –> 00:30:13,033
take as much as we can

768
00:30:13,066 –> 00:30:14,400
bring those back to the distillery

769
00:30:14,400 –> 00:30:16,166
get them in spirit immediately

770
00:30:16,200 –> 00:30:18,866
um so to put this into perspective

771
00:30:18,866 –> 00:30:20,133
these are not the kind of strawberries

772
00:30:20,133 –> 00:30:21,333
you would find at a store

773
00:30:21,333 –> 00:30:24,666
they’re smaller they’re juicier um

774
00:30:24,666 –> 00:30:25,333
and they’re the kind

775
00:30:25,333 –> 00:30:28,200
of strawberries that are so ripe when you pick them

776
00:30:28,200 –> 00:30:29,366
that you don’t eat them

777
00:30:29,366 –> 00:30:31,800
or do something with them that day

778
00:30:31,800 –> 00:30:35,566
they’re gonna turn to mush are so sweet and so juicy

779
00:30:35,733 –> 00:30:36,933
but they don’t have

780
00:30:36,933 –> 00:30:38,433
they don’t have a lot of body to them

781
00:30:38,433 –> 00:30:41,000
so we get them in the spirit immediately

782
00:30:41,000 –> 00:30:42,433
we soak them for 45 days

783
00:30:42,433 –> 00:30:44,533
along with Michigan grown rhubarb

784
00:30:45,200 –> 00:30:45,466
and then

785
00:30:45,466 –> 00:30:50,000
we have a secondary tank that gets a little hibiscus

786
00:30:50,000 –> 00:30:51,833
for three weeks and finally

787
00:30:51,833 –> 00:30:54,933
we finish it with rose water that we make from damascu

788
00:30:54,933 –> 00:30:56,133
rose petals on our

789
00:30:56,133 –> 00:31:00,400
on our pot still and blend that in to suit

790
00:31:00,400 –> 00:31:01,533
we blend those two together

791
00:31:01,533 –> 00:31:03,200
and this one is slightly sweetened

792
00:31:03,200 –> 00:31:05,266
it’s the only thing we make aqua beat wise

793
00:31:05,266 –> 00:31:06,633
that has any sugar in them

794
00:31:06,833 –> 00:31:09,566
so there’s a 14 grams per liter

795
00:31:09,566 –> 00:31:11,466
still under that legal threshold

796
00:31:11,633 –> 00:31:12,766
um and it’s kind of

797
00:31:12,766 –> 00:31:15,366
just enough to bring the strawberry flavor up front

798
00:31:15,366 –> 00:31:16,666
without um

799
00:31:16,666 –> 00:31:19,566
being too medicinal and it’s

800
00:31:19,566 –> 00:31:25,733
it’s like just appropriately delivering the strawberry

801
00:31:25,733 –> 00:31:28,566
yeah that sweetness is cause you kind of you know

802
00:31:28,566 –> 00:31:30,966
expect that when you smell and taste strawberry

803
00:31:30,966 –> 00:31:33,133
to have a little bit of sweetness and max it out

804
00:31:33,133 –> 00:31:35,333
your a lot of people see this

805
00:31:35,333 –> 00:31:37,366
and they expect it to be a little cooler also

806
00:31:38,200 –> 00:31:40,266
we wouldn’t be an Aquabeat if we had too much sugar

807
00:31:40,266 –> 00:31:43,833
so we got to live up to the expectation

808
00:31:43,833 –> 00:31:44,933
of it being an aquabeat

809
00:31:44,933 –> 00:31:46,366
but still trying to play around

810
00:31:46,366 –> 00:31:48,233
with it enough to make it interesting

811
00:31:48,233 –> 00:31:49,666
so beautifully balanced though

812
00:31:49,666 –> 00:31:52,166
with all those different elements going on

813
00:31:52,166 –> 00:31:55,433
and it just like it’s very harmonious and it is

814
00:31:55,433 –> 00:31:58,033
it’s a really nice like it does taste like summer

815
00:31:58,033 –> 00:31:59,533
it tastes like the idea

816
00:31:59,533 –> 00:32:03,066
it’s midsummer really in a bottle um

817
00:32:03,200 –> 00:32:04,600
strawberry season is late June

818
00:32:04,600 –> 00:32:06,066
right at right at the peak of

819
00:32:06,066 –> 00:32:07,666
you know for the longest day of the year

820
00:32:07,666 –> 00:32:09,133
it’s really awesome

821
00:32:09,266 –> 00:32:12,266
I’m here in Michigan just for all the

822
00:32:12,266 –> 00:32:14,566
I guess just a point of reference

823
00:32:14,933 –> 00:32:19,466
rather mentioned that 14 grams of sugar per leader um

824
00:32:19,933 –> 00:32:22,933
to compare a can of Coca Cola

825
00:32:22,933 –> 00:32:29,500
which is 12 ounces 355 milliliters as 36 grams of sugar

826
00:32:29,666 –> 00:32:31,766
yeah in math fair

827
00:32:31,933 –> 00:32:33,233
this is very very slight

828
00:32:33,233 –> 00:32:33,833
like it’s

829
00:32:33,833 –> 00:32:34,366
barely

830
00:32:34,366 –> 00:32:37,700
past the perception level of most people’s talents

831
00:32:37,766 –> 00:32:39,633
it works out to be about

832
00:32:39,666 –> 00:32:41,466
somewhere in the ballpark of like

833
00:32:41,466 –> 00:32:45,533
a tablespoon per bottle it’s it’s very little

834
00:32:47,366 –> 00:32:49,366
how do you typically drink this

835
00:32:49,366 –> 00:32:50,800
is this a straight sipper

836
00:32:50,800 –> 00:32:52,966
do you do cocktails what types of cocktails do you do

837
00:32:52,966 –> 00:32:54,566
food pairings yeah

838
00:32:54,566 –> 00:32:58,700
so this one was actually designed to mix with tonic um

839
00:32:58,933 –> 00:33:01,966
it was intended to be sort of the Gateway OC

840
00:33:02,366 –> 00:33:04,766
we launched it right at the height of the pandemic

841
00:33:04,766 –> 00:33:06,200
when all the bars shut down

842
00:33:06,200 –> 00:33:07,400
which are which is really

843
00:33:07,400 –> 00:33:11,066
you know who we interface with the most as a

844
00:33:11,066 –> 00:33:14,266
you know a brand bounded partly by a bartender

845
00:33:14,366 –> 00:33:17,233
and then also just that’s the crowd that

846
00:33:17,233 –> 00:33:19,766
typically has understood the category

847
00:33:19,833 –> 00:33:21,466
especially in the earlier days

848
00:33:21,633 –> 00:33:22,733
so we uh we

849
00:33:22,733 –> 00:33:23,600
we all of our

850
00:33:23,600 –> 00:33:25,033
all of our friends had to close their

851
00:33:25,033 –> 00:33:25,933
close their businesses

852
00:33:25,933 –> 00:33:27,366
but the liquor stores were still open

853
00:33:27,366 –> 00:33:30,466
so how can we how can we make something that

854
00:33:30,466 –> 00:33:31,733
people don’t need to fuss with

855
00:33:31,733 –> 00:33:33,233
they don’t really need to understand it as much

856
00:33:33,233 –> 00:33:35,266
but we’re still presenting Aquabeat to them

857
00:33:35,266 –> 00:33:36,866
introducing them to a category

858
00:33:36,866 –> 00:33:38,366
that they might not be familiar with

859
00:33:38,566 –> 00:33:39,966
so we we came up with this

860
00:33:39,966 –> 00:33:42,733
it’s still legally an operating Scandinavia

861
00:33:42,733 –> 00:33:44,933
but it’s almost a cocktail in a bottle

862
00:33:44,933 –> 00:33:47,366
so we drink it neat I do like this one

863
00:33:47,366 –> 00:33:49,500
froze out of the freezer just fine

864
00:33:49,933 –> 00:33:51,800
you do lose some of the spice notes

865
00:33:51,800 –> 00:33:54,333
but the strawberry also intensifies when it’s frozen

866
00:33:54,333 –> 00:33:56,033
which is really neat um

867
00:33:56,033 –> 00:33:58,600
since we launched it bartenders have adopted it

868
00:33:58,600 –> 00:34:00,300
and since the bars open back up

869
00:34:00,333 –> 00:34:01,533
people love playing around with it

870
00:34:01,533 –> 00:34:04,666
it makes a lovely negroni um

871
00:34:05,200 –> 00:34:09,466
you can French 75 all day with this

872
00:34:09,466 –> 00:34:11,766
I mean fresh that think that’s the

873
00:34:11,766 –> 00:34:12,366
that’s the one

874
00:34:12,366 –> 00:34:14,400
that really gets people’s eyes to light up

875
00:34:14,400 –> 00:34:15,933
is particular

876
00:34:15,933 –> 00:34:19,466
if you use like a brute rose instead of shampoo

877
00:34:19,466 –> 00:34:21,133
just a regular dry champagne

878
00:34:21,166 –> 00:34:24,166
use a rose instead and it’s just magical

879
00:34:24,166 –> 00:34:26,833
give it some extra kind of floral

880
00:34:26,833 –> 00:34:27,866
yeah a little more floral

881
00:34:27,866 –> 00:34:29,600
little more Berry just

882
00:34:29,600 –> 00:34:31,033
it’s very very good

883
00:34:31,066 –> 00:34:32,200
yeah that sounds amazing

884
00:34:32,200 –> 00:34:34,766
and I do feel like that sweetness

885
00:34:34,766 –> 00:34:37,133
that’s slight and subtle uh

886
00:34:37,266 –> 00:34:39,366
complimented with a bitter component

887
00:34:39,366 –> 00:34:42,666
like you were describing with a negroni um

888
00:34:43,366 –> 00:34:45,666
I’m I’m very excited to try that

889
00:34:45,666 –> 00:34:49,166
it’s probably gonna be a cocktail today tonight haha

890
00:34:49,166 –> 00:34:50,233
all right yeah

891
00:34:50,233 –> 00:34:53,266
I like to use I like to use Pokerosa for that too

892
00:34:53,266 –> 00:34:55,666
if you have if you have that on hand

893
00:34:55,833 –> 00:34:56,566
Cookie Rosa

894
00:34:56,566 –> 00:34:58,333
for the same reason you mentioned about the

895
00:34:58,333 –> 00:35:00,366
kind of the extra floral note

896
00:35:00,866 –> 00:35:02,066
there’s also a little like

897
00:35:02,066 –> 00:35:04,900
I get a little chocolatey undertone and Cookie Rosa

898
00:35:04,933 –> 00:35:06,666
so I use that instead of remove

899
00:35:07,066 –> 00:35:08,733
but where you can do a split 50

900
00:35:08,733 –> 00:35:11,766
50 Cookie Rosa and a nice like rose

901
00:35:11,766 –> 00:35:12,733
rose remove

902
00:35:13,266 –> 00:35:15,800
you know I’m not sure where this came from

903
00:35:15,800 –> 00:35:17,633
but there’s a brain fart that’s going on here

904
00:35:17,633 –> 00:35:22,066
that the flavor of this with the flavor of chai

905
00:35:22,233 –> 00:35:25,833
oh yeah they could be really cool

906
00:35:25,966 –> 00:35:29,333
I can see that working absolutely yeah

907
00:35:29,333 –> 00:35:31,433
yeah yeah um

908
00:35:31,433 –> 00:35:33,333
Michael put in the chat that

909
00:35:33,333 –> 00:35:35,466
a bit of water really brings out the strawberry

910
00:35:35,466 –> 00:35:37,066
so everyone if you have some water

911
00:35:37,066 –> 00:35:38,433
do a little drop of water in there

912
00:35:38,433 –> 00:35:40,766
we just tried it ourselves and he’s absolutely right

913
00:35:40,766 –> 00:35:41,333
yes please

914
00:35:41,333 –> 00:35:42,800
um and like we said

915
00:35:42,800 –> 00:35:44,166
good idea to do with all of these

916
00:35:44,166 –> 00:35:46,633
because you might get a little bit more Clementine

917
00:35:46,633 –> 00:35:47,933
from the first one or you might get

918
00:35:47,933 –> 00:35:48,200
you know

919
00:35:48,200 –> 00:35:50,866
and it’s fun to kind of play around in that way

920
00:35:51,166 –> 00:35:53,166
but for anyone that wants to go uh

921
00:35:53,166 –> 00:35:54,933
do do a just a strawberry

922
00:35:54,933 –> 00:35:57,833
strawberry rhubarb bakubi with tonic uh

923
00:35:58,033 –> 00:36:00,066
Beaver Tree is our favorite

924
00:36:00,066 –> 00:36:02,333
but and Q also works really nicely

925
00:36:02,333 –> 00:36:04,500
just stay away from the really sugary ones

926
00:36:04,666 –> 00:36:06,833
be retreat we both have lower amounts of sugar

927
00:36:06,833 –> 00:36:08,166
you don’t need that sugar

928
00:36:08,400 –> 00:36:11,066
the I’ll be so flavorful and

929
00:36:11,066 –> 00:36:13,266
and the amount of sugar in those two tonics

930
00:36:13,266 –> 00:36:15,866
in particular are just enough to bring out

931
00:36:15,866 –> 00:36:17,566
even more of that strawberry flavor

932
00:36:17,666 –> 00:36:20,700
and I like to garnish with a slice of grapefruit also

933
00:36:21,433 –> 00:36:22,233
yeah

934
00:36:22,800 –> 00:36:23,766
um have you

935
00:36:23,766 –> 00:36:26,433
we love Fever Tree and q uh

936
00:36:26,433 –> 00:36:29,633
have you played around much with tonic syrups

937
00:36:30,766 –> 00:36:34,133
not since we started the distilling business

938
00:36:34,133 –> 00:36:37,100
but as a bartender we used to make quite a few

939
00:36:37,466 –> 00:36:40,033
yeah there are some amazing craft on a

940
00:36:40,033 –> 00:36:42,266
some good ones out there because the sugar level

941
00:36:42,266 –> 00:36:46,266
like you very much are in control of and know yeah

942
00:36:46,266 –> 00:36:47,400
totally and

943
00:36:47,400 –> 00:36:48,733
you know Fever Tree and Q are

944
00:36:48,733 –> 00:36:49,666
are great wonderful

945
00:36:49,666 –> 00:36:52,266
um but it’s really nice to be like

946
00:36:52,266 –> 00:36:53,266
there is certainly

947
00:36:53,266 –> 00:36:55,366
no more than a tablespoon of sugar in this

948
00:36:55,366 –> 00:36:57,633
because putting just a tablespoon right

949
00:36:58,000 –> 00:36:58,966
soda water well

950
00:36:58,966 –> 00:37:00,566
and it’s nice for those of you home like

951
00:37:00,566 –> 00:37:02,600
because then you don’t have to keep cans

952
00:37:02,600 –> 00:37:04,466
or bottles of tonic water on hand either

953
00:37:04,466 –> 00:37:05,400
you just have this little thing

954
00:37:05,400 –> 00:37:06,900
and as long as you have soda water

955
00:37:06,933 –> 00:37:08,466
you’re good to go yes

956
00:37:08,466 –> 00:37:09,733
you’ve got the soda stream

957
00:37:09,733 –> 00:37:10,333
it’s it’s

958
00:37:10,333 –> 00:37:12,433
that’s a game changer exactly

959
00:37:12,833 –> 00:37:14,400
also if you have the soda screen

960
00:37:14,400 –> 00:37:15,866
you can carbonate your negroni

961
00:37:15,866 –> 00:37:18,666
and that is also a game changer with your game change

962
00:37:18,666 –> 00:37:20,800
I love that it’s the best

963
00:37:20,800 –> 00:37:23,266
it goes away real quick yeah

964
00:37:23,266 –> 00:37:24,766
but you gotta consume it but hey

965
00:37:24,766 –> 00:37:27,433
me you making yourself a drink drink it

966
00:37:28,800 –> 00:37:30,033
yeah this is really delightful

967
00:37:30,033 –> 00:37:31,466
I love this yeah

968
00:37:31,466 –> 00:37:34,033
this seasonal kind of are you guys

969
00:37:34,033 –> 00:37:36,166
thinking about doing any other seasonal ones

970
00:37:36,166 –> 00:37:37,000
down the road

971
00:37:37,000 –> 00:37:40,300
or you don’t have anything in the pipeline right now

972
00:37:40,366 –> 00:37:43,766
this one has been pretty popular for us

973
00:37:43,766 –> 00:37:45,666
so we’re gonna continue to make it every year

974
00:37:45,666 –> 00:37:47,466
we also have a charity that is tied to

975
00:37:47,466 –> 00:37:48,766
called the Pink Fund

976
00:37:49,000 –> 00:37:51,866
which is a breast cancer nonprofit that’s a

977
00:37:51,866 –> 00:37:54,333
it’s a grant program proposing active treatment

978
00:37:54,333 –> 00:37:56,566
and it helps them with cost of living expenses

979
00:37:56,633 –> 00:38:00,166
so we donate $25 for every case we sell every year

980
00:38:00,800 –> 00:38:02,066
wow wonderful

981
00:38:02,600 –> 00:38:04,633
yeah that’s great wonderful

982
00:38:04,866 –> 00:38:06,400
but we’ve been we played around stuff

983
00:38:06,400 –> 00:38:06,800
you know

984
00:38:06,800 –> 00:38:10,333
at the at the distillery level and we’ve got ideas

985
00:38:10,333 –> 00:38:13,033
but until we have our own space

986
00:38:13,033 –> 00:38:15,666
I don’t think we’re gonna launch anything nationally

987
00:38:15,833 –> 00:38:16,833
yeah yeah

988
00:38:16,833 –> 00:38:18,166
cause your contract distilling

989
00:38:18,166 –> 00:38:20,800
is that right you’re using kind of someone else’s yeah

990
00:38:20,800 –> 00:38:22,400
we have a really cool arrangement with a

991
00:38:22,400 –> 00:38:23,733
with a local distillery all right

992
00:38:23,733 –> 00:38:24,933
I have the keys to the building

993
00:38:24,933 –> 00:38:26,033
I come and go as I please

994
00:38:26,033 –> 00:38:30,100
we and I handle all the production side of the business

995
00:38:30,333 –> 00:38:32,833
and then they have staff that takes care

996
00:38:32,833 –> 00:38:33,633
of our bottling

997
00:38:33,633 –> 00:38:35,666
I’ll oversee that of course to make sure it’s

998
00:38:35,666 –> 00:38:37,433
you know quality standards are being met

999
00:38:37,800 –> 00:38:39,800
but once I’ve done the distilling and the blending

1000
00:38:39,800 –> 00:38:42,600
it’s usually kind of hands off for me and then I

1001
00:38:42,600 –> 00:38:44,033
then I go out into the market

1002
00:38:44,033 –> 00:38:47,066
and focus on trying to introduce this to people

1003
00:38:47,166 –> 00:38:48,166
so we uh

1004
00:38:48,166 –> 00:38:50,266
we have a we have a really good partnership there

1005
00:38:50,533 –> 00:38:51,666
yeah and for our guests

1006
00:38:51,666 –> 00:38:51,866
you know

1007
00:38:51,866 –> 00:38:54,533
contract distilling can be a very common kind of

1008
00:38:54,533 –> 00:38:56,333
way to get started in the distilling world

1009
00:38:56,333 –> 00:38:57,766
because as you can imagine

1010
00:38:58,166 –> 00:38:59,833
a distillery is very expensive

1011
00:38:59,833 –> 00:39:01,666
and so if you start first getting started

1012
00:39:01,666 –> 00:39:02,133
you know

1013
00:39:02,133 –> 00:39:05,733
using someone else’s equipment is a great way to go

1014
00:39:05,800 –> 00:39:06,533
but there are kind of

1015
00:39:06,533 –> 00:39:08,000
two levels of contract distilling

1016
00:39:08,000 –> 00:39:09,766
there are some people who contract us still

1017
00:39:09,766 –> 00:39:10,700
and they literally

1018
00:39:11,033 –> 00:39:13,833
hire the distiller from another place

1019
00:39:13,833 –> 00:39:16,166
and say this is what I want it to taste like

1020
00:39:16,166 –> 00:39:17,500
can you make that happen

1021
00:39:17,766 –> 00:39:19,633
and then deliver the product to them

1022
00:39:19,766 –> 00:39:20,866
and that’s you know

1023
00:39:20,866 –> 00:39:23,200
that’s really someone else making your product

1024
00:39:23,200 –> 00:39:24,200
um whereas

1025
00:39:24,200 –> 00:39:25,233
what Robin is doing

1026
00:39:25,233 –> 00:39:27,433
is really just using their equipment

1027
00:39:27,433 –> 00:39:30,466
but he is still the artist in control of kind of

1028
00:39:30,466 –> 00:39:32,066
what’s happening there um

1029
00:39:32,066 –> 00:39:33,933
so it’s a spectrum for sure

1030
00:39:34,133 –> 00:39:35,233
absolutely and there’s

1031
00:39:35,233 –> 00:39:37,466
there’s no there’s no right or wrong way to do

1032
00:39:37,466 –> 00:39:38,933
it just depends on your business model

1033
00:39:38,933 –> 00:39:40,533
I think yeah

1034
00:39:40,666 –> 00:39:42,066
you can if you find the right partner

1035
00:39:42,066 –> 00:39:42,866
they can they

1036
00:39:42,866 –> 00:39:46,233
can make your recipe if you developed a recipe

1037
00:39:46,233 –> 00:39:48,566
and you hand it over to somebody and you trust them

1038
00:39:50,133 –> 00:39:54,200
and you can focus more on the rest of the vast

1039
00:39:54,200 –> 00:39:55,133
other parts

1040
00:39:55,400 –> 00:39:58,066
is there more to do other than just making the project

1041
00:39:58,066 –> 00:39:58,966
I wish

1042
00:40:00,733 –> 00:40:03,666
I wish what everyone thinks when they first get into it

1043
00:40:03,666 –> 00:40:04,933
right obviously yeah

1044
00:40:04,966 –> 00:40:06,800
make the product tinkering in my

1045
00:40:06,800 –> 00:40:11,733
in my lab and this romantic kind of yeah

1046
00:40:11,833 –> 00:40:13,000
thing and then you’re like oh

1047
00:40:13,000 –> 00:40:15,000
you’re on the road for four weeks straight

1048
00:40:15,000 –> 00:40:18,733
and you just ready to have a nervous breakdown haha

1049
00:40:19,800 –> 00:40:22,833
real talk is available outside of Michigan

1050
00:40:22,833 –> 00:40:24,500
do you have any distribution

1051
00:40:24,633 –> 00:40:25,533
yes yeah

1052
00:40:25,533 –> 00:40:29,766
we we distribute in 17 states wow wonderful yeah

1053
00:40:30,000 –> 00:40:31,133
um

1054
00:40:31,933 –> 00:40:37,266
big biggest ones are California New York New Jersey um

1055
00:40:38,000 –> 00:40:38,833
Illinois

1056
00:40:39,133 –> 00:40:42,566
where we are also in Washington state and Oregon

1057
00:40:42,566 –> 00:40:44,033
Oregon special order for us

1058
00:40:44,033 –> 00:40:45,366
so it’s a little trickier

1059
00:40:45,400 –> 00:40:48,166
but if anyone out there is in Oregon um

1060
00:40:48,766 –> 00:40:50,833
you just go to your store and your favorite

1061
00:40:50,833 –> 00:40:51,600
your favorite store

1062
00:40:51,600 –> 00:40:53,700
and have the Liquor Control Commission

1063
00:40:53,833 –> 00:40:55,000
punch in an order for you

1064
00:40:55,000 –> 00:40:57,833
and we can have it down our sub

1065
00:40:58,966 –> 00:41:00,333
our supply chain

1066
00:41:00,566 –> 00:41:03,633
we have a warehouse in in Washington state

1067
00:41:03,633 –> 00:41:06,400
so it’s down every week we go down to Oregon

1068
00:41:06,400 –> 00:41:09,900
so it’s not that long if it’s not on the shelf already

1069
00:41:11,033 –> 00:41:13,200
and for those of you um

1070
00:41:13,200 –> 00:41:16,366
not in those states or if you don’t wanna go shopping

1071
00:41:16,400 –> 00:41:19,266
I put a there’s also a link in the chat to

1072
00:41:19,266 –> 00:41:22,733
you can buy bottles on Nordin’s website as well

1073
00:41:22,733 –> 00:41:25,033
um and Robin has been yeah

1074
00:41:25,033 –> 00:41:26,733
Robin’s been kind enough to give all of you a nice

1075
00:41:26,733 –> 00:41:28,433
little discount for 15% off

1076
00:41:28,433 –> 00:41:30,033
any of these bottles um

1077
00:41:30,033 –> 00:41:32,066
so there’s that for you as well

1078
00:41:32,066 –> 00:41:33,800
yeah we ship to just about every state

1079
00:41:33,800 –> 00:41:36,266
I think we can ship the 44 states

1080
00:41:36,266 –> 00:41:38,366
through our fulfillment partner

1081
00:41:38,733 –> 00:41:39,200
some of the

1082
00:41:39,200 –> 00:41:41,633
some of the really strict ones don’t allow it

1083
00:41:41,633 –> 00:41:44,533
Michigan’s actually one of them oddly enough

1084
00:41:45,600 –> 00:41:47,800
planet Utah probably yeah

1085
00:41:47,800 –> 00:41:49,733
I think we might be able to sell the Utah

1086
00:41:49,733 –> 00:41:51,600
can’t remember now um

1087
00:41:51,600 –> 00:41:56,233
I don’t think Alaska um Mississippi’s really strict too

1088
00:41:56,366 –> 00:41:56,600
when

1089
00:41:56,600 –> 00:41:59,066
maybe Wyoming is another one that’s blacked out for us

1090
00:41:59,066 –> 00:42:01,100
but can’t remember all of them

1091
00:42:01,566 –> 00:42:03,800
but we have some fun stuff on the website too that

1092
00:42:03,800 –> 00:42:06,166
that we’re not tasting tonight

1093
00:42:06,166 –> 00:42:09,200
we have some single barrel offerings called Curiosa

1094
00:42:09,200 –> 00:42:09,766
Collection

1095
00:42:09,766 –> 00:42:14,633
so if anybody likes this next one the Barrel H1 um

1096
00:42:14,633 –> 00:42:17,433
highly recommend some of these single barrels

1097
00:42:18,033 –> 00:42:19,066
yeah speaking of

1098
00:42:19,066 –> 00:42:22,033
let’s talk to us about this barrel aged aquity

1099
00:42:22,066 –> 00:42:23,266
absolutely yeah

1100
00:42:23,266 –> 00:42:24,966
this is our this is our

1101
00:42:24,966 –> 00:42:27,466
we released the Barrel Age and the strawberry

1102
00:42:27,466 –> 00:42:29,533
rubar at the same time but the Barrel Age Ted

1103
00:42:30,200 –> 00:42:32,166
and in the works for a little bit longer

1104
00:42:32,166 –> 00:42:35,033
because it’s aged in once used rye whiskey

1105
00:42:35,033 –> 00:42:37,633
cast for a minimum of one year

1106
00:42:38,133 –> 00:42:41,133
so we take the exact same spirit as the Tapple

1107
00:42:41,133 –> 00:42:42,966
the blue label um

1108
00:42:44,000 –> 00:42:46,866
we reduce it down to 110 proof

1109
00:42:46,866 –> 00:42:50,700
so the the top will gets bottled at 90 proof the

1110
00:42:52,133 –> 00:42:53,933
but before it gets proof down to 90

1111
00:42:53,933 –> 00:42:56,400
we stop at 1:10 for a little while and let it rest

1112
00:42:56,400 –> 00:42:58,400
and some of that under 10 proof

1113
00:42:58,400 –> 00:43:01,466
gets put into a once used rye whiskey barrel

1114
00:43:01,466 –> 00:43:05,600
and its age for one year and bottled at 107 fruits

1115
00:43:05,600 –> 00:43:08,133
so this is almost like a cask strength

1116
00:43:08,133 –> 00:43:10,633
which is very unique for the category

1117
00:43:10,733 –> 00:43:12,866
also the fact that we’re aging in rye casks

1118
00:43:12,866 –> 00:43:14,666
is quite unique for the category

1119
00:43:14,833 –> 00:43:17,733
there are lots of aged aquabeats in Scandinavia

1120
00:43:17,733 –> 00:43:21,766
particularly in Norway it’s actually the law in Norway

1121
00:43:21,766 –> 00:43:23,166
that has to be aged for a year

1122
00:43:23,166 –> 00:43:26,900
in order to carry the Norwegian Aquabeat

1123
00:43:27,366 –> 00:43:29,566
on the label you can make a clear one there

1124
00:43:29,566 –> 00:43:31,566
you just can’t call it Norwegian Aquabeat

1125
00:43:32,233 –> 00:43:33,233
so it has to be aged for a year

1126
00:43:33,233 –> 00:43:36,533
they typically age in Sherry casks over there

1127
00:43:37,933 –> 00:43:39,033
some small distilleders

1128
00:43:39,033 –> 00:43:40,800
start a new experiment with other types of

1129
00:43:40,800 –> 00:43:43,233
types of once use barrels

1130
00:43:43,233 –> 00:43:47,600
but um rise sort of our our heritage whiskey here

1131
00:43:47,600 –> 00:43:50,100
even though Bourbon reigns supreme these days

1132
00:43:50,233 –> 00:43:52,700
apple cider and and

1133
00:43:53,600 –> 00:43:58,066
and apple Brandy’s and rye whiskies were kind of the

1134
00:43:58,533 –> 00:44:00,133
the big the big players in the

1135
00:44:00,133 –> 00:44:02,066
in the booze game in the you know

1136
00:44:02,066 –> 00:44:03,900
the early days of of America

1137
00:44:03,966 –> 00:44:07,000
so we kind of we wanted to pay homage to that

1138
00:44:07,000 –> 00:44:09,533
and be able to do something like totally unique

1139
00:44:09,866 –> 00:44:10,566
and it just so

1140
00:44:10,566 –> 00:44:10,933
happens

1141
00:44:10,933 –> 00:44:14,266
that the Caraway and the rye go really nicely together

1142
00:44:14,766 –> 00:44:18,766
who would think rye bread with Caraway please perfect

1143
00:44:18,800 –> 00:44:20,433
yeah yeah

1144
00:44:20,433 –> 00:44:23,566
it does have a nice spice to it from that fry

1145
00:44:23,566 –> 00:44:26,566
it’s really beautiful like

1146
00:44:26,566 –> 00:44:27,066
I feel like

1147
00:44:27,066 –> 00:44:29,066
this is how you get whiskey drinkers into the Aqua

1148
00:44:29,066 –> 00:44:30,333
V category it is

1149
00:44:30,333 –> 00:44:31,800
and the and the curiosity stuff

1150
00:44:31,800 –> 00:44:32,533
even more so

1151
00:44:32,533 –> 00:44:35,933
because that’s all aged for two years plus now

1152
00:44:35,933 –> 00:44:37,533
I should have sent you guys a bottle

1153
00:44:37,533 –> 00:44:39,233
I’m kicking myself or not

1154
00:44:40,333 –> 00:44:42,266
I feel like this with

1155
00:44:42,866 –> 00:44:46,533
I I like a half portion of Montenegro

1156
00:44:46,766 –> 00:44:49,633
mmm hmm you’re talking about more like vigorous

1157
00:44:49,933 –> 00:44:51,066
oh man

1158
00:44:52,066 –> 00:44:55,366
that’s my new head once I grow in the lady

1159
00:44:55,366 –> 00:44:56,933
or like two of my favorite things

1160
00:44:56,933 –> 00:44:59,966
that real floral amaro whatever

1161
00:44:59,966 –> 00:45:00,933
yes indeed

1162
00:45:01,400 –> 00:45:02,433
um so

1163
00:45:02,433 –> 00:45:06,566
you said this is barreled at 1:10 and bottled at 1:07

1164
00:45:06,633 –> 00:45:12,633
yes is that just based on what happens during the year

1165
00:45:12,633 –> 00:45:14,600
or less that it’s in sometimes

1166
00:45:14,600 –> 00:45:17,800
we have to add a little bit of water to balance it out

1167
00:45:17,800 –> 00:45:19,833
um but typically it’s

1168
00:45:19,833 –> 00:45:21,366
it’s usually it’s

1169
00:45:21,366 –> 00:45:23,666
we’re usually seeing around like 1 0

1170
00:45:23,666 –> 00:45:26,666
8 ish when it comes out barrel after a year

1171
00:45:26,933 –> 00:45:30,100
um 1:07 was a proof that we landed on cause

1172
00:45:30,200 –> 00:45:31,633
cause it’s a it’s

1173
00:45:31,633 –> 00:45:35,200
it’s also a nod to old school whiskey makers

1174
00:45:35,200 –> 00:45:39,133
in the United States cause prior to prohibition uh

1175
00:45:39,133 –> 00:45:41,766
it was more about quality over quantity

1176
00:45:41,766 –> 00:45:44,800
and they entered into barrel at uh

1177
00:45:44,800 –> 00:45:46,866
lower proofs than they do today

1178
00:45:46,866 –> 00:45:48,133
lot of makers now

1179
00:45:48,133 –> 00:45:50,333
we’re starting to see it come back to more

1180
00:45:50,333 –> 00:45:52,233
the old world but in

1181
00:45:52,366 –> 00:45:54,033
you know when I started bartending

1182
00:45:54,033 –> 00:45:55,400
most bourbons and rise

1183
00:45:55,400 –> 00:45:57,666
were getting put in the barrel at the max

1184
00:45:57,666 –> 00:45:58,966
at like 120

1185
00:45:59,766 –> 00:46:01,433
when you when you enter at a lower proof

1186
00:46:01,433 –> 00:46:03,833
you get actually more flavor extracted

1187
00:46:03,833 –> 00:46:04,400
but of course

1188
00:46:04,400 –> 00:46:07,933
you don’t have as much alcohol to bottle at the end

1189
00:46:08,066 –> 00:46:09,266
but I look at it this way

1190
00:46:09,266 –> 00:46:10,266
if you’re not doing

1191
00:46:10,266 –> 00:46:12,666
if you’re not bottling at cask strength

1192
00:46:12,733 –> 00:46:14,666
you should have the water beforehand

1193
00:46:14,966 –> 00:46:16,566
you’re getting a different level of extraction

1194
00:46:16,566 –> 00:46:18,933
than just adding flavorless

1195
00:46:19,200 –> 00:46:21,133
colorless water at the end

1196
00:46:21,166 –> 00:46:23,033
why not allow that water to extract

1197
00:46:23,033 –> 00:46:25,266
some of the sugars that are in the wood

1198
00:46:25,266 –> 00:46:27,133
and some of the in our case

1199
00:46:27,133 –> 00:46:28,633
some of the residual whiskey

1200
00:46:29,633 –> 00:46:31,666
Robin just a point of clarification there

1201
00:46:33,033 –> 00:46:35,533
if memory serves what you just said

1202
00:46:36,133 –> 00:46:38,666
you extract more flavor

1203
00:46:38,766 –> 00:46:41,733
when you’re barreling at lower proof

1204
00:46:41,733 –> 00:46:44,000
yeah typically interesting

1205
00:46:44,000 –> 00:46:46,633
I would expect that like the

1206
00:46:46,766 –> 00:46:48,433
so there’s water and ethanol

1207
00:46:48,433 –> 00:46:50,433
work their solvents in different ways

1208
00:46:50,433 –> 00:46:51,633
they’re both solvents

1209
00:46:52,866 –> 00:46:55,033
there are certain flavors that water can take out

1210
00:46:55,033 –> 00:46:57,133
that ethanol can’t and vice versa

1211
00:46:57,733 –> 00:46:58,433
interesting okay

1212
00:46:58,433 –> 00:46:59,233
it’s just a full

1213
00:46:59,233 –> 00:47:02,166
it’s a more like round spectrum of flavors

1214
00:47:02,166 –> 00:47:04,200
I guess not necessarily that you can

1215
00:47:04,200 –> 00:47:07,366
you might be able to actually extract more with ethanol

1216
00:47:07,366 –> 00:47:10,900
but you’re not you’re not extracting the full

1217
00:47:10,933 –> 00:47:12,766
you’re not getting you might get more

1218
00:47:12,766 –> 00:47:13,533
but you might not

1219
00:47:13,533 –> 00:47:16,533
get as broad and not get everything exactly

1220
00:47:16,566 –> 00:47:19,166
that makes sense interesting yeah

1221
00:47:19,166 –> 00:47:20,200
that yeah that’s

1222
00:47:20,200 –> 00:47:22,200
seeing a lot of the smaller whiskey producers

1223
00:47:22,200 –> 00:47:24,666
going back to that like hundred and ten

1224
00:47:24,666 –> 00:47:26,933
and even a hundred and five entry per

1225
00:47:27,766 –> 00:47:30,766
just making some better craft whiskeys now that

1226
00:47:31,000 –> 00:47:31,200
now

1227
00:47:31,200 –> 00:47:34,366
the folks are actually aging in full size barrels for

1228
00:47:34,366 –> 00:47:36,300
you know 4 years plus

1229
00:47:36,633 –> 00:47:37,633
versus the early days

1230
00:47:37,633 –> 00:47:40,033
when everyone was just trying to age fast

1231
00:47:40,033 –> 00:47:42,166
and putting it in those little dinky barrels

1232
00:47:42,166 –> 00:47:45,866
which sometimes works but most time doesn’t yeah

1233
00:47:46,200 –> 00:47:49,433
and um what types of foods would you have with this

1234
00:47:49,433 –> 00:47:50,500
feral aged

1235
00:47:51,400 –> 00:47:53,533
I really like roast pork

1236
00:47:53,533 –> 00:47:56,933
with this traditional Danish roast pork um

1237
00:47:58,133 –> 00:48:01,966
any kind of roasted vegetables would be really nice

1238
00:48:03,166 –> 00:48:03,966
smoked

1239
00:48:04,000 –> 00:48:07,066
smoked and cured meats like it more intense flavors

1240
00:48:07,066 –> 00:48:10,066
fattier foods that this could cut through

1241
00:48:11,600 –> 00:48:12,800
yeah I love that like

1242
00:48:12,800 –> 00:48:14,133
like extra age

1243
00:48:14,133 –> 00:48:16,666
cheeses would be really good with this as well

1244
00:48:17,766 –> 00:48:19,033
perfect yeah

1245
00:48:19,033 –> 00:48:21,633
lovely I’ll do this with H Gouda

1246
00:48:21,733 –> 00:48:25,066
oh yeah that’d be all day our little crystal crunches

1247
00:48:25,066 –> 00:48:26,133
yeah that’d be great

1248
00:48:27,200 –> 00:48:28,266
and cocktail wise

1249
00:48:28,266 –> 00:48:31,033
this is so it’s the flavor so concentrated

1250
00:48:31,033 –> 00:48:33,300
it like a little can really go a long way

1251
00:48:33,466 –> 00:48:36,233
and it’s one of the few things that we make

1252
00:48:36,266 –> 00:48:37,400
maybe the only thing that we make

1253
00:48:37,400 –> 00:48:40,633
that I actually would recommend split facing with to

1254
00:48:41,266 –> 00:48:41,633
you don’t

1255
00:48:41,633 –> 00:48:44,666
you can do like half and half with brandy

1256
00:48:45,000 –> 00:48:47,966
and the barrel is off to be in a saddle rack

1257
00:48:48,133 –> 00:48:51,633
which is a really great cocktail idea um

1258
00:48:51,633 –> 00:48:53,400
doing a like a whiskey sour

1259
00:48:53,400 –> 00:48:55,533
like the the Morgan father of whiskey sour

1260
00:48:55,533 –> 00:48:56,833
if anybody’s made that one

1261
00:48:56,833 –> 00:49:01,033
which is made with a little cast strength Bourbon um

1262
00:49:01,133 –> 00:49:04,133
and A&A and a good amaretto

1263
00:49:05,433 –> 00:49:08,166
use this in place of the Bourbon and it

1264
00:49:08,166 –> 00:49:10,200
and it just really sings in that cocktail

1265
00:49:10,200 –> 00:49:11,933
so it’s really fun one so I mean

1266
00:49:11,933 –> 00:49:13,533
I feel like this kind of thing

1267
00:49:13,533 –> 00:49:18,466
this could be like used in place of a wash

1268
00:49:18,466 –> 00:49:19,966
any kind of cocktail that you might use

1269
00:49:19,966 –> 00:49:21,766
a wash of absent or scotch

1270
00:49:21,766 –> 00:49:24,666
like a black Manhattan or something like that yeah

1271
00:49:24,866 –> 00:49:26,900
having that kind of delicate

1272
00:49:28,633 –> 00:49:29,633
warmth yeah

1273
00:49:29,633 –> 00:49:34,266
this has yeah I’m excited to play with it even just gin

1274
00:49:34,266 –> 00:49:37,833
ginger ale or a celery soda as a high ball

1275
00:49:37,833 –> 00:49:40,566
celery really good too sell Ray yeah

1276
00:49:40,566 –> 00:49:42,866
sell Ray we call it the Deli high ball

1277
00:49:43,066 –> 00:49:45,733
the bears are the deli I got Caraway

1278
00:49:45,833 –> 00:49:46,733
uh that’d be great

1279
00:49:46,733 –> 00:49:47,733
love to try it out yeah

1280
00:49:47,733 –> 00:49:50,733
it’s solid and it brings out the vanilla in the

1281
00:49:50,733 –> 00:49:53,166
in the in the spirit as well from the barrel

1282
00:49:53,233 –> 00:49:56,066
it’s really nice so you wanna go real crazy

1283
00:49:56,266 –> 00:50:01,066
I do uh I do a clarified milk punch with coconut milk

1284
00:50:01,066 –> 00:50:06,366
and yuzu and Jasmine green tea with this when I’m only

1285
00:50:07,733 –> 00:50:09,500
making a cocktail for a week

1286
00:50:11,966 –> 00:50:12,266
yeah

1287
00:50:12,266 –> 00:50:14,400
we know we know one of our SipScout members on here

1288
00:50:14,400 –> 00:50:16,733
Kristen heard she heard her partner

1289
00:50:16,733 –> 00:50:17,966
really love clarified rum

1290
00:50:17,966 –> 00:50:19,433
punches and things of that nature

1291
00:50:19,433 –> 00:50:22,800
so yeah take some notes Kristen take some notes no

1292
00:50:22,800 –> 00:50:24,466
she did just saw in the chat

1293
00:50:24,466 –> 00:50:29,700
hahaha the recording will be up soon

1294
00:50:31,233 –> 00:50:32,733
yeah that’s gonna be

1295
00:50:32,733 –> 00:50:34,900
these are gonna be fun to play with for sure

1296
00:50:35,433 –> 00:50:37,033
alright so we’re moving on to the dill

1297
00:50:37,033 –> 00:50:38,633
but for those of you at home

1298
00:50:38,633 –> 00:50:40,433
you have too many bottles of dill

1299
00:50:40,433 –> 00:50:42,400
and so you can either choose to

1300
00:50:42,400 –> 00:50:44,200
through one of them and drink one

1301
00:50:44,200 –> 00:50:45,433
and then make one cocktail

1302
00:50:45,433 –> 00:50:47,633
or you can take just little tasting sips

1303
00:50:47,633 –> 00:50:50,700
and make two cocktails with it next um

1304
00:50:50,766 –> 00:50:53,400
oh Michael Griffith is having some Guinness stew

1305
00:50:53,400 –> 00:50:54,766
and it works great with that

1306
00:50:54,766 –> 00:50:56,800
I bet it would go great with the Guinness stew

1307
00:50:56,800 –> 00:50:59,666
I’m sad that we’re done with our Reuben casserole yeah

1308
00:50:59,666 –> 00:51:01,033
it would be delicious with this

1309
00:51:02,966 –> 00:51:05,133
yeah okay

1310
00:51:05,533 –> 00:51:06,600
the deal yeah

1311
00:51:06,600 –> 00:51:08,233
tell us about the deal yeah

1312
00:51:08,233 –> 00:51:11,066
so we’re now we’re now in a new family of botanicals

1313
00:51:11,066 –> 00:51:14,633
the first three were all the same 10 botanicals

1314
00:51:14,633 –> 00:51:16,766
same distillation technique

1315
00:51:18,066 –> 00:51:20,233
all Caraway forward with some Dill

1316
00:51:20,233 –> 00:51:22,266
C does a supporting mechanical

1317
00:51:22,766 –> 00:51:26,666
this heirloom garden dill has no airway in it

1318
00:51:27,233 –> 00:51:30,300
uh it’s the distillation is a little bit different

1319
00:51:30,400 –> 00:51:32,300
and we’re using dill two ways

1320
00:51:33,166 –> 00:51:34,766
it’s called Heirloom Garden Dill

1321
00:51:34,766 –> 00:51:37,300
because we actually brought over an Old World

1322
00:51:37,633 –> 00:51:39,866
dill variety from Scandinavia

1323
00:51:40,233 –> 00:51:43,666
we’ve been growing it here in Michigan for three years

1324
00:51:43,666 –> 00:51:45,666
now first year we just planted

1325
00:51:45,666 –> 00:51:47,400
we planted as many seeds as we could

1326
00:51:47,400 –> 00:51:49,166
we harvested as many of those seeds

1327
00:51:49,166 –> 00:51:50,566
to save for the next year

1328
00:51:50,566 –> 00:51:55,233
growing second year we harvested once and then

1329
00:51:55,566 –> 00:51:58,266
and distilled that batch then we planted again

1330
00:51:58,266 –> 00:52:00,333
and harvested the seeds for the next year

1331
00:52:00,766 –> 00:52:03,633
and so that so last year with year 3

1332
00:52:03,633 –> 00:52:07,166
we did two rounds of harvest and one round of

1333
00:52:07,366 –> 00:52:08,566
what about full harvest

1334
00:52:08,566 –> 00:52:10,166
and then one round of seed harvest

1335
00:52:10,266 –> 00:52:11,600
so when we harvested this

1336
00:52:11,600 –> 00:52:13,866
still we’re waiting till the

1337
00:52:14,566 –> 00:52:17,500
waiting till the dill flowers

1338
00:52:17,600 –> 00:52:19,800
and this is a Mammoth variety

1339
00:52:19,800 –> 00:52:22,233
it grows 4 to 6 feet tall

1340
00:52:22,233 –> 00:52:23,400
wow yeah

1341
00:52:23,400 –> 00:52:25,833
so it’s like it’s almost like Wild Bill

1342
00:52:26,600 –> 00:52:28,000
and we’ve had there’s a picture

1343
00:52:28,000 –> 00:52:29,133
I think on our Instagram

1344
00:52:29,133 –> 00:52:32,900
if you scroll back to last year or the year before

1345
00:52:33,400 –> 00:52:34,800
what it looks like in the field

1346
00:52:34,800 –> 00:52:35,533
and it’s just like

1347
00:52:35,533 –> 00:52:38,466
this bright yellow field of dill flowers

1348
00:52:38,833 –> 00:52:41,466
we hack it hack it all down right at the base

1349
00:52:41,466 –> 00:52:42,666
bring it to the distillery

1350
00:52:42,666 –> 00:52:45,566
and do a vapor distillation through our column

1351
00:52:45,566 –> 00:52:48,566
we actually pack the whole column full of this

1352
00:52:49,033 –> 00:52:51,800
huge bundle of dill that creates

1353
00:52:51,800 –> 00:52:55,133
in essence an extract of that fresh dill

1354
00:52:55,833 –> 00:52:58,533
we set that aside and we do a secondary

1355
00:52:58,533 –> 00:53:01,733
supporting distillation of dill seed

1356
00:53:02,266 –> 00:53:05,566
and coriander seed both of those are from California

1357
00:53:05,933 –> 00:53:09,133
those are the same seeds that we use in our apple style

1358
00:53:09,333 –> 00:53:11,300
so we’re getting those from the same farm

1359
00:53:11,566 –> 00:53:13,400
but everything else is from Michigan’s

1360
00:53:13,400 –> 00:53:14,166
grown in Michigan’s

1361
00:53:14,166 –> 00:53:17,933
we’re using full angelica both from root to tip

1362
00:53:18,266 –> 00:53:20,166
whereas the original taffel

1363
00:53:20,366 –> 00:53:23,433
and the other two just use the angelica roots

1364
00:53:23,566 –> 00:53:24,466
the garden

1365
00:53:24,933 –> 00:53:27,466
Garden Dill uses the whole plants for the angelica

1366
00:53:27,466 –> 00:53:29,566
we’re using yarrow flower as well

1367
00:53:29,566 –> 00:53:32,633
which is a native Michigan Botanicals kind of a

1368
00:53:32,633 –> 00:53:33,666
kind of a pecan you know

1369
00:53:33,666 –> 00:53:36,100
sort of peppery floral note

1370
00:53:36,566 –> 00:53:39,700
and also a nice little herbal undertone as well

1371
00:53:40,033 –> 00:53:41,566
then we’re using the sturtium

1372
00:53:41,633 –> 00:53:42,733
it’s an edible flower

1373
00:53:42,733 –> 00:53:45,433
it gives it almost like a kind of a water press

1374
00:53:45,466 –> 00:53:49,400
horseradish mild undertone um

1375
00:53:49,400 –> 00:53:51,533
luvage is a really cool

1376
00:53:51,533 –> 00:53:53,066
and that’s in the celery family

1377
00:53:53,066 –> 00:53:55,766
gives a little savory note and we’re using the

1378
00:53:55,766 –> 00:53:57,866
we’re using everything above above grounds

1379
00:53:57,866 –> 00:54:00,233
not the root for the luggage uh

1380
00:54:00,233 –> 00:54:04,366
calendula is a type of marigolds that we’re using uh

1381
00:54:04,366 –> 00:54:07,266
that is giving it another kind of peppery note

1382
00:54:07,633 –> 00:54:09,933
which highlights the freshness of the dill

1383
00:54:09,966 –> 00:54:12,200
and then lastly we’re using uh fennel

1384
00:54:12,200 –> 00:54:14,766
but not fennel seed that’s really important

1385
00:54:14,766 –> 00:54:18,466
so in in Sweden one of the rules I forgot to mention

1386
00:54:18,933 –> 00:54:20,133
to call it a Swedish shock v

1387
00:54:20,133 –> 00:54:22,366
you have to use fennel in addition to the Caraway

1388
00:54:23,333 –> 00:54:26,133
so this is sort of our nod to the Swedish style

1389
00:54:26,266 –> 00:54:28,200
because our first one was

1390
00:54:28,200 –> 00:54:31,200
is so sort of Danish influence we had to

1391
00:54:31,200 –> 00:54:32,533
we had to do one for this

1392
00:54:32,533 –> 00:54:33,966
for the sweets in the family

1393
00:54:34,766 –> 00:54:37,366
this is our this is our nod to the more Swedish style

1394
00:54:37,366 –> 00:54:39,166
even though it doesn’t have caroway in it

1395
00:54:39,400 –> 00:54:40,733
we’re using that fennel plant

1396
00:54:40,733 –> 00:54:42,866
it used it gives it a nice little sweetness

1397
00:54:42,866 –> 00:54:44,100
kind of vegetal note

1398
00:54:45,000 –> 00:54:47,800
and we bottled this one at a lower proof also

1399
00:54:47,800 –> 00:54:49,800
that’s another not to the Swedish heritage

1400
00:54:49,800 –> 00:54:53,766
they typically bottle their applebeats at 38 or 39%

1401
00:54:53,866 –> 00:54:55,900
so this one’s coming in at 39

1402
00:54:55,966 –> 00:54:58,266
that also helps um

1403
00:54:58,966 –> 00:55:00,366
as a frozen shot

1404
00:55:00,800 –> 00:55:05,466
so we we did want this one to be recommended as frozen

1405
00:55:05,466 –> 00:55:07,866
it’s lovely out of the freezer um

1406
00:55:07,866 –> 00:55:09,633
dill really is the highlight

1407
00:55:09,633 –> 00:55:11,633
the other botanicals are more

1408
00:55:11,633 –> 00:55:12,866
fading into the background

1409
00:55:12,866 –> 00:55:14,666
whereas with the tattle style

1410
00:55:14,666 –> 00:55:16,200
it’s really about this big

1411
00:55:16,200 –> 00:55:19,000
huge burst and lots of everything

1412
00:55:19,000 –> 00:55:21,833
this one is about restraint lots of dill

1413
00:55:21,833 –> 00:55:24,100
but less of everything else

1414
00:55:25,000 –> 00:55:25,333
yeah

1415
00:55:25,333 –> 00:55:28,333
I could hang out with my nose in this glass all day

1416
00:55:28,333 –> 00:55:31,666
like it just I love that it’s beautiful

1417
00:55:31,766 –> 00:55:34,933
and the dill like cause on the nose

1418
00:55:34,933 –> 00:55:35,466
you expect

1419
00:55:35,466 –> 00:55:37,266
maybe it’s gonna like really taste like dill

1420
00:55:37,266 –> 00:55:39,500
but it’s like such it is like a light

1421
00:55:40,600 –> 00:55:43,733
but consistent dill kind of flavor through there

1422
00:55:43,733 –> 00:55:45,533
and it’s really and I feel lots

1423
00:55:45,533 –> 00:55:46,533
I feel like the

1424
00:55:46,533 –> 00:55:49,366
the phenyl compliments the dill very nicely

1425
00:55:49,366 –> 00:55:50,400
like I don’t I don’t feel like

1426
00:55:50,400 –> 00:55:54,133
I know nasturtium or calendula well enough to like

1427
00:55:55,233 –> 00:55:57,300
extract those but yeah

1428
00:55:57,433 –> 00:55:59,400
the sir she’s really subtle on the finish

1429
00:55:59,400 –> 00:56:02,033
you almost get like if you think of like

1430
00:56:03,366 –> 00:56:05,600
really mild horseradish or watercress

1431
00:56:05,600 –> 00:56:06,633
that’s the kind of

1432
00:56:06,633 –> 00:56:10,666
it’s almost like a juiciness with little pepper notes

1433
00:56:12,766 –> 00:56:16,333
yeah this is this one’s great with seafood

1434
00:56:16,533 –> 00:56:18,066
if you think like oysters

1435
00:56:18,066 –> 00:56:22,266
caviar salmon cocktail or salmon with this

1436
00:56:22,533 –> 00:56:24,866
great in a Bloody Mary great with

1437
00:56:24,866 –> 00:56:26,633
with carrot yeah

1438
00:56:26,633 –> 00:56:28,333
yeah with carrot

1439
00:56:29,266 –> 00:56:30,633
that seems like a

1440
00:56:31,033 –> 00:56:33,733
he’s like you teed it up Robin perfectly

1441
00:56:33,733 –> 00:56:35,433
thank you perfectly

1442
00:56:35,966 –> 00:56:37,200
who’s ready to make a cocktail

1443
00:56:37,200 –> 00:56:38,000
all right

1444
00:56:38,433 –> 00:56:42,733
alright guys so we’re gonna make our cocktail now um

1445
00:56:42,733 –> 00:56:45,333
so we wanted to feature this cocktail a

1446
00:56:45,333 –> 00:56:48,600
because it has Aquavit in it and it’s delicious

1447
00:56:48,600 –> 00:56:49,766
and that’s how we’ve always made it

1448
00:56:49,766 –> 00:56:51,433
because it’s delicious well

1449
00:56:51,433 –> 00:56:52,400
I guess that’s the first

1450
00:56:52,400 –> 00:56:55,166
but also because Easter is right around the corner

1451
00:56:55,166 –> 00:56:55,866
and honestly

1452
00:56:55,866 –> 00:56:58,933
this is like the best Easter brunch cocktail

1453
00:56:58,933 –> 00:57:01,200
um it has carrots in it with

1454
00:57:01,200 –> 00:57:03,933
so a little nod to the Easter Bunny um

1455
00:57:03,933 –> 00:57:05,800
but it it really like that dill flavor

1456
00:57:05,800 –> 00:57:07,266
that fresh garden flavor

1457
00:57:07,266 –> 00:57:08,400
and I don’t know about all of you

1458
00:57:08,400 –> 00:57:09,833
but sometimes like

1459
00:57:09,833 –> 00:57:12,000
Bloody Marys are just a little too acidic for me

1460
00:57:12,000 –> 00:57:13,933
like I can have like 1/2 a Bloody Mary

1461
00:57:13,933 –> 00:57:15,233
and then I’m a little bit like alright

1462
00:57:15,233 –> 00:57:17,366
that’s kind of enough especially if I haven’t eaten yet

1463
00:57:17,566 –> 00:57:19,766
um whereas this is really nice with the carrot juice

1464
00:57:19,766 –> 00:57:21,033
instead of the tomato juice

1465
00:57:21,033 –> 00:57:24,000
it really like that issue just kind of goes away

1466
00:57:24,000 –> 00:57:26,600
um so you’re in control of the acidity

1467
00:57:26,600 –> 00:57:28,233
yeah you’re more in control of it yeah

1468
00:57:28,233 –> 00:57:31,000
the lemon juice to your preference

1469
00:57:31,000 –> 00:57:33,133
so Evan’s rimming his glass right now

1470
00:57:33,133 –> 00:57:35,333
so what you wanna do is take a little bit of

1471
00:57:35,333 –> 00:57:36,433
you wanna cut your lemon in half

1472
00:57:36,433 –> 00:57:37,733
take a look your lemon

1473
00:57:37,733 –> 00:57:39,400
and just kind of rub it around the edge of the glass

1474
00:57:39,400 –> 00:57:42,200
there and then just dip it in that um

1475
00:57:42,200 –> 00:57:43,400
rimming salt that we sent you

1476
00:57:43,400 –> 00:57:44,666
and that rimming salt is kind of

1477
00:57:44,666 –> 00:57:48,466
a combination of cayenne pepper um

1478
00:57:48,466 –> 00:57:50,433
a little bit of chipotle pepper

1479
00:57:50,433 –> 00:57:55,266
it has some paprika some salt and some dill

1480
00:57:55,266 –> 00:57:56,800
I think we did put some dill in there

1481
00:57:56,800 –> 00:57:58,400
yeah as well

1482
00:57:58,400 –> 00:58:00,000
keep it with the theme yeah

1483
00:58:00,000 –> 00:58:01,233
yeah and then

1484
00:58:01,233 –> 00:58:03,433
we’re gonna squeeze that lemon that we just cut

1485
00:58:03,433 –> 00:58:05,466
and we’re gonna add

1486
00:58:07,233 –> 00:58:10,033
half an ounce show them your cool lemon squeezer

1487
00:58:10,800 –> 00:58:12,066
yo check this thing out

1488
00:58:12,066 –> 00:58:16,433
it’s awesome it captures the juice in the bottom

1489
00:58:16,433 –> 00:58:18,466
and it has a little pores out on it

1490
00:58:20,066 –> 00:58:20,866
and you can like

1491
00:58:20,866 –> 00:58:23,366
you can get so much more juice out of a lemon man

1492
00:58:23,366 –> 00:58:24,533
ah it’s amazing

1493
00:58:24,800 –> 00:58:26,133
we just got it for Christmas

1494
00:58:27,033 –> 00:58:27,433
yeah

1495
00:58:27,433 –> 00:58:30,400
trying to use those things and then aiming aiming your

1496
00:58:30,400 –> 00:58:33,766
you miss half the juice word into your jigger

1497
00:58:33,766 –> 00:58:36,766
or measuring cup it’s the disaster every time yeah

1498
00:58:36,766 –> 00:58:38,766
we had never even seen one of these before

1499
00:58:38,766 –> 00:58:41,800
in our aunts got it for us for the holidays

1500
00:58:41,800 –> 00:58:43,200
and at first we were like oh

1501
00:58:43,200 –> 00:58:43,933
we have a juicer

1502
00:58:43,933 –> 00:58:46,033
what’s this weird old school looking thing

1503
00:58:46,033 –> 00:58:47,000
it looks kind of old

1504
00:58:47,000 –> 00:58:48,666
and then now we’re obsessed with it

1505
00:58:48,666 –> 00:58:50,733
we’re like this is so I’ve been

1506
00:58:50,733 –> 00:58:53,233
I’ve been getting that targeted Instagram ad

1507
00:58:53,233 –> 00:58:56,066
for that juicer for about a year ago

1508
00:58:57,200 –> 00:58:58,133
I’ve never seen it

1509
00:58:58,133 –> 00:59:00,500
and then we’re gonna do a half an ounce of Hot

1510
00:59:00,566 –> 00:59:01,700
Mike’s Hot Honey

1511
00:59:02,466 –> 00:59:03,933
I believe you have packets

1512
00:59:03,933 –> 00:59:04,833
uh huh I believe that

1513
00:59:04,833 –> 00:59:07,666
each of those packets is a half an ounce separate

1514
00:59:07,666 –> 00:59:10,866
I think it’s actually an ounce per packet

1515
00:59:10,933 –> 00:59:12,833
just double check that please

1516
00:59:13,066 –> 00:59:16,133
um when you’re making something with honey

1517
00:59:17,133 –> 00:59:18,733
it can be problematic

1518
00:59:18,766 –> 00:59:21,366
often times when you use honey and cocktail making

1519
00:59:21,366 –> 00:59:23,433
you make a syrup um

1520
00:59:23,433 –> 00:59:25,766
so what we’re gonna do is work

1521
00:59:25,766 –> 00:59:26,800
what I’m gonna do

1522
00:59:26,800 –> 00:59:30,133
and what I would suggest that you do is

1523
00:59:30,133 –> 00:59:32,333
after you add these ingredients

1524
00:59:32,333 –> 00:59:33,966
before you add the ice

1525
00:59:33,966 –> 00:59:37,000
and I think that’s indicated on the recipe

1526
00:59:37,000 –> 00:59:38,533
in your 6 calorie port

1527
00:59:38,533 –> 00:59:42,133
we’re gonna shake this sands ice

1528
00:59:42,133 –> 00:59:45,033
so that it actually cooperates

1529
00:59:45,033 –> 00:59:46,166
and kind of the yeah

1530
00:59:46,166 –> 00:59:49,666
the honey actually kind of breaks down appropriately

1531
00:59:49,966 –> 00:59:50,900
um

1532
00:59:51,600 –> 00:59:56,966
we’re doing an ounce and a half of the dill Norden dill

1533
00:59:59,133 –> 01:00:03,066
and then 3 ounces of your carrot juice

1534
01:00:03,766 –> 01:00:05,566
and then if you have it

1535
01:00:06,600 –> 01:00:10,166
a little bit of pickle or caper brine

1536
01:00:10,166 –> 01:00:12,666
preferentially caper brine yeah

1537
01:00:12,666 –> 01:00:15,400
um you do not have that in your kit

1538
01:00:15,400 –> 01:00:16,133
I’m sorry

1539
01:00:16,133 –> 01:00:19,266
you could not find small little ounces of paper

1540
01:00:19,266 –> 01:00:21,266
run into a bag of paper run

1541
01:00:21,366 –> 01:00:23,266
it’s a million dollar idea folks

1542
01:00:23,433 –> 01:00:28,133
it’s gonna do it first um but it has no idea yeah

1543
01:00:28,133 –> 01:00:30,600
if you have some pickles or capers in your fridge

1544
01:00:30,600 –> 01:00:31,766
just go grab a little bit

1545
01:00:31,766 –> 01:00:33,766
cause it does add a little fun yeah

1546
01:00:33,766 –> 01:00:35,866
that too I think is nice

1547
01:00:35,866 –> 01:00:39,266
and that’s why we indicated that they are on the menu

1548
01:00:39,600 –> 01:00:40,833
or on the recipe

1549
01:00:42,566 –> 01:00:44,233
have a keeper that wants to come along for the ride

1550
01:00:44,233 –> 01:00:46,100
yeah maybe maybe a little

1551
01:00:47,533 –> 01:00:49,166
and you know if you’re feeling festive as well

1552
01:00:49,166 –> 01:00:50,200
and you have dill in the house

1553
01:00:50,200 –> 01:00:52,466
you can throw a sprig of dill in for garnish

1554
01:00:52,466 –> 01:00:54,566
at the end that’s nice on Easter

1555
01:00:57,400 –> 01:00:57,800
oh yeah

1556
01:00:57,800 –> 01:01:00,733
something I wanna tell I told you you two earlier

1557
01:01:00,733 –> 01:01:02,666
but I should tell the group uh

1558
01:01:03,000 –> 01:01:08,466
carrot is an actual pairing for Agui because Caraway

1559
01:01:08,466 –> 01:01:09,166
dill

1560
01:01:09,166 –> 01:01:12,966
coriander and angelica are all in the carrot family

1561
01:01:13,266 –> 01:01:15,266
had no idea really cool

1562
01:01:16,133 –> 01:01:16,933
yeah there’s a lot

1563
01:01:16,933 –> 01:01:17,733
there’s a lot of

1564
01:01:17,733 –> 01:01:20,333
a lot of botanicals and herbs that are

1565
01:01:20,633 –> 01:01:22,433
vegetables and herbs that are in the

1566
01:01:22,966 –> 01:01:25,533
in the carrot family but I actually didn’t

1567
01:01:25,533 –> 01:01:26,366
didn’t know that

1568
01:01:26,366 –> 01:01:28,666
until we were well into the design process

1569
01:01:28,666 –> 01:01:29,566
of the label

1570
01:01:29,566 –> 01:01:32,133
and actually it’s gonna my light is so bright

1571
01:01:32,133 –> 01:01:33,400
but it’s so it’s gonna be hard

1572
01:01:33,400 –> 01:01:34,866
but all the bottles have this

1573
01:01:34,866 –> 01:01:38,133
this little botanical flourish right here

1574
01:01:38,133 –> 01:01:40,000
and that is um

1575
01:01:40,000 –> 01:01:43,700
that’s modeled after the leaf structure of

1576
01:01:43,833 –> 01:01:47,133
of the carrot family so Caraway and dill

1577
01:01:47,133 –> 01:01:48,733
particularly have that leaf structure

1578
01:01:48,733 –> 01:01:51,166
but if you look at the green on the top of a carrot

1579
01:01:51,166 –> 01:01:53,966
it also has very similar structure

1580
01:01:53,966 –> 01:01:55,366
so that’s our little

1581
01:01:55,366 –> 01:01:57,133
that’s our little carrot nod right there

1582
01:01:57,133 –> 01:01:58,566
love it love it

1583
01:01:59,200 –> 01:02:00,633
all right and now

1584
01:02:00,633 –> 01:02:01,866
after we’ve shaken it

1585
01:02:01,866 –> 01:02:05,733
with the express intent of hopefully

1586
01:02:06,033 –> 01:02:09,266
getting the honey to dissolve fully

1587
01:02:11,666 –> 01:02:13,600
we’ll shake it with some ice to actually get it cold

1588
01:02:13,600 –> 01:02:16,233
so we can drink it and enjoy it it’s delicious

1589
01:02:23,233 –> 01:02:24,433
yeah and like Evan was saying

1590
01:02:24,433 –> 01:02:25,600
often when you work with honey

1591
01:02:25,600 –> 01:02:28,033
you actually want to create a honey simple syrup

1592
01:02:28,033 –> 01:02:31,400
so you would actually boil the honey with some water

1593
01:02:31,400 –> 01:02:33,133
and kind of thin it out a little bit

1594
01:02:33,133 –> 01:02:35,466
that way it incorporates a little easier

1595
01:02:37,366 –> 01:02:39,066
yeah that was a that was our bar hack

1596
01:02:39,066 –> 01:02:41,966
we would do just one part water one

1597
01:02:41,966 –> 01:02:45,200
it’s warm water and honey one to one

1598
01:02:45,200 –> 01:02:46,866
and yeah usually wouldn’t even

1599
01:02:46,966 –> 01:02:48,933
you don’t always have to even boil it at that point

1600
01:02:48,933 –> 01:02:50,700
you can just shake it shake it up

1601
01:02:51,233 –> 01:02:54,466
let it sit and then shake it again a few minutes no

1602
01:02:54,966 –> 01:02:56,166
well that’s better though

1603
01:02:56,166 –> 01:02:57,133
as you all know

1604
01:02:57,133 –> 01:02:59,933
do not pour the ice from your shaker into the glass

1605
01:02:59,933 –> 01:03:01,433
you want fresh ice in your glass

1606
01:03:01,433 –> 01:03:03,433
because otherwise you have partially diluted ice

1607
01:03:03,433 –> 01:03:05,333
and it’s gonna melt all that much faster

1608
01:03:05,366 –> 01:03:07,166
and no one wants a watery drink

1609
01:03:07,233 –> 01:03:09,933
um so while I know it feels like sometimes

1610
01:03:09,933 –> 01:03:11,466
especially if you don’t have an ice maker at home

1611
01:03:11,466 –> 01:03:14,533
that you’re wasting ice it’s really worth it

1612
01:03:15,233 –> 01:03:17,400
proper cocktail etiquette yes

1613
01:03:17,400 –> 01:03:19,400
yeah that looks beautiful

1614
01:03:19,400 –> 01:03:21,366
I’m jealous that I don’t get one

1615
01:03:21,400 –> 01:03:23,366
but she’s the charge that

1616
01:03:23,366 –> 01:03:24,933
I ordered one of those for myself

1617
01:03:25,266 –> 01:03:27,633
we should have sent you we should have sent you a kit

1618
01:03:27,633 –> 01:03:29,766
it’s all good I’ll replicate it

1619
01:03:29,766 –> 01:03:30,233
I’ll figure

1620
01:03:30,233 –> 01:03:32,666
I knew you didn’t need us to send you the spirits

1621
01:03:34,433 –> 01:03:36,466
and a whole whole bunch of that

1622
01:03:38,733 –> 01:03:40,400
and cheers oh

1623
01:03:40,400 –> 01:03:41,766
that looks so funny Mary

1624
01:03:42,766 –> 01:03:44,466
and it’s just fun to say the Bunny Mary

1625
01:03:44,466 –> 01:03:46,633
yeah it is uh

1626
01:03:46,633 –> 01:03:48,966
and frankly in my opinion

1627
01:03:48,966 –> 01:03:51,900
also partially because I’m an Arizona native

1628
01:03:52,133 –> 01:03:54,166
I could use a little more spice to this

1629
01:03:54,233 –> 01:03:58,233
I might splash a little tapatio or uh huh

1630
01:03:58,233 –> 01:04:00,366
something of that nature yeah

1631
01:04:00,366 –> 01:04:00,566
I mean

1632
01:04:00,566 –> 01:04:04,066
I think really similar to the Dylan there is so nice

1633
01:04:04,166 –> 01:04:06,433
I I do think similar to a Bloody Mary

1634
01:04:06,800 –> 01:04:08,233
you can kind of make this your own

1635
01:04:08,233 –> 01:04:09,733
like that’s the basic recipe

1636
01:04:09,733 –> 01:04:11,900
but then you can add uh oh

1637
01:04:12,766 –> 01:04:14,166
what just happened to us there

1638
01:04:15,033 –> 01:04:15,900
that was weird

1639
01:04:16,466 –> 01:04:17,700
we’re back we’re back

1640
01:04:17,733 –> 01:04:18,866
um yeah

1641
01:04:18,866 –> 01:04:20,833
but you can add Tabasco to it

1642
01:04:20,833 –> 01:04:21,200
you can

1643
01:04:21,200 –> 01:04:23,333
you can make the skewers with a hamburger on it

1644
01:04:23,333 –> 01:04:24,766
if you want a half chicken

1645
01:04:24,766 –> 01:04:29,433
like how people go crazy with the garnishes these days

1646
01:04:29,433 –> 01:04:30,433
um oh

1647
01:04:30,433 –> 01:04:32,566
Alaskan crab claw yeah

1648
01:04:32,566 –> 01:04:33,433
exactly

1649
01:04:33,966 –> 01:04:37,166
so insane I’m adding more Caper Brian right away

1650
01:04:37,433 –> 01:04:38,866
yeah not a little more Caper Brian in there

1651
01:04:38,866 –> 01:04:40,300
I need a little more salted

1652
01:04:41,066 –> 01:04:42,100
um

1653
01:04:42,433 –> 01:04:46,333
and so before we have everyone join us for happy hour

1654
01:04:46,566 –> 01:04:47,466
Robin why don’t you just tell

1655
01:04:47,466 –> 01:04:50,566
us a little bit about the story of Nord and Aquavit

1656
01:04:50,566 –> 01:04:52,266
and how you guys got started

1657
01:04:52,266 –> 01:04:53,033
and how yeah

1658
01:04:53,033 –> 01:04:54,933
how you became the Aquavit

1659
01:04:54,933 –> 01:04:56,333
and kind of expert that you are

1660
01:04:56,333 –> 01:04:58,633
and how this brand came to life yeah

1661
01:04:58,633 –> 01:05:00,733
so I I fell in love with it

1662
01:05:00,733 –> 01:05:04,633
trying it in Denmark 20 years ago um

1663
01:05:05,566 –> 01:05:08,666
bartender for 15 years my wife’s

1664
01:05:08,666 –> 01:05:11,433
mom’s side of the family has Swedish heritage

1665
01:05:12,600 –> 01:05:13,933
when we came

1666
01:05:13,933 –> 01:05:16,033
time for us to start our own business together

1667
01:05:16,033 –> 01:05:19,600
we really we gravitated towards the spirits industry

1668
01:05:19,600 –> 01:05:23,166
but we wanted to do something unique

1669
01:05:23,166 –> 01:05:26,366
that we felt like there was room to improve upon

1670
01:05:26,366 –> 01:05:26,966
something and

1671
01:05:26,966 –> 01:05:29,266
where we could actually be the leaders of a category

1672
01:05:29,266 –> 01:05:31,133
rather than um

1673
01:05:31,166 –> 01:05:33,800
sort of copying something that was out there already

1674
01:05:33,800 –> 01:05:35,000
yeah um

1675
01:05:35,000 –> 01:05:36,766
so that’s really what kind of LED us on that path

1676
01:05:36,766 –> 01:05:38,266
we start collecting

1677
01:05:38,433 –> 01:05:40,466
we’re collecting aquabeats for a while

1678
01:05:41,000 –> 01:05:42,633
anything we get our hands on

1679
01:05:43,400 –> 01:05:44,833
learning about the history of it

1680
01:05:44,833 –> 01:05:48,433
not only in Scandinavia but here in the States

1681
01:05:48,433 –> 01:05:51,966
there’s actually an interesting history of distilling

1682
01:05:51,966 –> 01:05:53,733
aquabeat that a lot of folks don’t know

1683
01:05:53,733 –> 01:05:55,566
everybody thinks that it was started

1684
01:05:55,766 –> 01:05:58,566
the first crap brand was 2006

1685
01:05:58,633 –> 01:06:00,366
by Christian Progstadt in Portland

1686
01:06:00,366 –> 01:06:01,966
Oregon and

1687
01:06:01,966 –> 01:06:06,166
I have recently uncovered some evidence that Aquabeat

1688
01:06:06,166 –> 01:06:08,900
was being distilled here shortly after prohibition

1689
01:06:08,933 –> 01:06:13,466
in states like Chicago and Pennsylvania

1690
01:06:13,466 –> 01:06:14,033
I’ve got some

1691
01:06:14,033 –> 01:06:16,433
actually some old labels and bottles from

1692
01:06:16,566 –> 01:06:18,733
from the late 30s and early 40s

1693
01:06:18,733 –> 01:06:21,933
which is really cool they’re probably not that good

1694
01:06:22,833 –> 01:06:25,833
but they existed people did there were

1695
01:06:25,833 –> 01:06:28,400
it was I think was on people’s radar but yeah

1696
01:06:28,400 –> 01:06:31,033
so we wanted to we wanted to infuse a little

1697
01:06:31,233 –> 01:06:32,966
a little something extra into the category

1698
01:06:32,966 –> 01:06:35,800
bring it more into the modern landscape of cocktail

1699
01:06:35,800 –> 01:06:37,433
making but still

1700
01:06:37,433 –> 01:06:39,733
be able to enjoy it in the traditional setting of

1701
01:06:39,733 –> 01:06:40,700
with food

1702
01:06:41,266 –> 01:06:44,766
so spent spent a lot of time developing this recipe

1703
01:06:46,366 –> 01:06:48,266
finding these botanicals that really lived

1704
01:06:48,266 –> 01:06:50,433
harmoniously together um

1705
01:06:50,433 –> 01:06:52,166
distilling it in such a way that they

1706
01:06:52,166 –> 01:06:53,800
you can taste everything together

1707
01:06:53,800 –> 01:06:54,800
which was really important

1708
01:06:54,800 –> 01:06:57,933
there’s not nothing’s in there unnecessarily um

1709
01:06:57,933 –> 01:06:59,933
we really wanna highlight that citrus element

1710
01:06:59,933 –> 01:07:02,333
of Careaway in particular with the Tapple style

1711
01:07:02,666 –> 01:07:03,000
there’s

1712
01:07:03,000 –> 01:07:06,633
there’s a citrus elements and there are a little

1713
01:07:06,633 –> 01:07:08,766
there’s a little pine undertones to carry away

1714
01:07:08,766 –> 01:07:10,366
when it’s distilled on its own

1715
01:07:10,766 –> 01:07:12,133
it actually on a you know

1716
01:07:12,133 –> 01:07:15,933
like a terpene level there’s liminine and and pinene

1717
01:07:15,933 –> 01:07:19,066
so lemon and pine in in Carroway

1718
01:07:19,066 –> 01:07:21,500
but the main flavor of Carroway is carbone

1719
01:07:21,666 –> 01:07:23,033
which is the same

1720
01:07:23,066 –> 01:07:28,166
same chirping that gives experiment its mintiness

1721
01:07:28,866 –> 01:07:30,466
yeah just trying to

1722
01:07:30,466 –> 01:07:31,266
you know

1723
01:07:31,633 –> 01:07:34,166
really create something special and unique

1724
01:07:34,233 –> 01:07:36,933
and introduce the category to folks um

1725
01:07:36,933 –> 01:07:40,166
so the name the name is a is a big deal

1726
01:07:40,166 –> 01:07:43,333
Nordin means Norden or the north

1727
01:07:43,533 –> 01:07:46,866
or it’s also a name for the region of Scandinavia

1728
01:07:46,866 –> 01:07:48,266
in Scandinavian languages

1729
01:07:48,266 –> 01:07:49,766
so it’s a it’s a way of

1730
01:07:49,766 –> 01:07:51,200
for us to have a Nordic

1731
01:07:51,200 –> 01:07:54,100
word that’s actually a little easier to pronounce

1732
01:07:54,200 –> 01:07:57,133
that was another thing we noticed with a lot of the

1733
01:07:57,766 –> 01:07:58,800
the Scandinavian brands

1734
01:07:58,800 –> 01:08:01,066
and even some of the American made aqua beats

1735
01:08:01,066 –> 01:08:04,000
they were trying really hard to sound authentic

1736
01:08:04,000 –> 01:08:06,733
by using these crazy words with like

1737
01:08:06,733 –> 01:08:08,833
3 on lots and it got

1738
01:08:08,833 –> 01:08:10,933
it’s a little tricky so you wanna

1739
01:08:10,933 –> 01:08:12,100
we wanted to be able to

1740
01:08:12,533 –> 01:08:13,666
wanna be able to pronounce the word

1741
01:08:13,666 –> 01:08:17,266
but still have a traditional Nordic word branding 1:01

1742
01:08:17,266 –> 01:08:19,600
if consumers can’t pronounce your brand name

1743
01:08:19,600 –> 01:08:21,100
that’s yeah they’re not gonna order

1744
01:08:21,966 –> 01:08:24,066
or not gonna tell their friends about it

1745
01:08:24,066 –> 01:08:25,133
and they’re gonna be able to find it

1746
01:08:25,133 –> 01:08:27,200
so a few you know

1747
01:08:27,200 –> 01:08:30,233
bar real bar geeky bar people will will order it

1748
01:08:30,233 –> 01:08:31,033
you know

1749
01:08:31,066 –> 01:08:33,733
but I approach it from a bartender’s perspective of

1750
01:08:33,733 –> 01:08:35,433
like how we gonna

1751
01:08:35,433 –> 01:08:39,033
how we gonna get the name to stick in people’s minds um

1752
01:08:39,566 –> 01:08:41,366
and the design of the bottle was really important

1753
01:08:41,366 –> 01:08:42,400
we want to have the

1754
01:08:42,400 –> 01:08:45,933
an element of hospitality on the bottle as well um

1755
01:08:45,933 –> 01:08:47,433
it’s really traditional

1756
01:08:47,433 –> 01:08:49,466
to offer someone a drink of aquabeat

1757
01:08:49,466 –> 01:08:50,966
when they come to your home

1758
01:08:50,966 –> 01:08:52,400
in Scandinavia also

1759
01:08:52,400 –> 01:08:54,800
it’s always served during festive Celebration

1760
01:08:54,800 –> 01:08:57,600
so it really is a symbol of of gathering it together

1761
01:08:57,600 –> 01:09:01,466
in us that’s where that illustration of the figure

1762
01:09:01,466 –> 01:09:02,800
holding the cocktail glass

1763
01:09:02,800 –> 01:09:05,566
with the so that’s sort of the offering of hospitality

1764
01:09:05,566 –> 01:09:07,366
but also holding a cocktail glass

1765
01:09:07,366 –> 01:09:09,733
with all those botanicals bursting out of there

1766
01:09:09,733 –> 01:09:12,833
symbolizes this as a cocktail ingredient well

1767
01:09:13,866 –> 01:09:16,000
and it was also really important for us to have aquivy

1768
01:09:16,000 –> 01:09:18,833
in the brand name people still just call us Nordan

1769
01:09:18,833 –> 01:09:20,600
but you know I say it’s Nordan Aquivy

1770
01:09:20,600 –> 01:09:22,833
we really want to hammer that home

1771
01:09:22,933 –> 01:09:25,466
to really bring the category along for

1772
01:09:25,466 –> 01:09:26,966
for the ride um

1773
01:09:27,366 –> 01:09:29,933
it’s such a vast category in Scandinavia

1774
01:09:29,933 –> 01:09:32,633
with such a rich history and would really feel like it

1775
01:09:32,633 –> 01:09:35,466
it deserves a place and every bar

1776
01:09:36,066 –> 01:09:37,066
yeah at least

1777
01:09:37,166 –> 01:09:39,366
every bar should have at least one aquabita

1778
01:09:39,366 –> 01:09:41,933
is what I feel hopefully it’s

1779
01:09:42,666 –> 01:09:46,566
it is remarkable that it is a category

1780
01:09:46,566 –> 01:09:48,066
it is uh

1781
01:09:48,133 –> 01:09:51,000
you know a virtuous category and the fact that

1782
01:09:51,000 –> 01:09:55,100
you know speed racks across our country

1783
01:09:55,400 –> 01:09:56,233
you know yeah

1784
01:09:56,233 –> 01:09:58,033
right back in general to kill it

1785
01:09:58,866 –> 01:09:59,733
no it could be

1786
01:09:59,733 –> 01:10:02,566
and yeah it is starting to change slowly

1787
01:10:02,566 –> 01:10:04,266
but even in Scandinavia they don’t

1788
01:10:04,266 –> 01:10:06,333
they don’t think of it as a cocktail ingredient

1789
01:10:06,566 –> 01:10:09,866
it doesn’t get the same level of appreciation

1790
01:10:09,933 –> 01:10:10,933
it’s they

1791
01:10:10,933 –> 01:10:12,133
it’s so ingrained in their

1792
01:10:12,133 –> 01:10:14,633
in their brains that this is what you drink with food

1793
01:10:14,633 –> 01:10:16,333
this what you drink Christmas

1794
01:10:16,466 –> 01:10:18,633
we have rum from you know

1795
01:10:18,633 –> 01:10:20,200
the islands that we bring in

1796
01:10:20,200 –> 01:10:23,366
we have first that we bring over from from America

1797
01:10:23,366 –> 01:10:26,433
and there are no traditional cocktail recipes

1798
01:10:26,433 –> 01:10:28,733
really in Scandinavia that call probably

1799
01:10:28,966 –> 01:10:30,433
it’s been around for 500 years

1800
01:10:30,433 –> 01:10:31,866
people just drink it by itself

1801
01:10:33,533 –> 01:10:35,800
fascinating let’s open this up

1802
01:10:35,800 –> 01:10:38,233
so that everybody else who’s joining us can

1803
01:10:38,466 –> 01:10:39,466
can chat yeah

1804
01:10:39,466 –> 01:10:42,000
and for sure post some questions to you

1805
01:10:42,000 –> 01:10:46,300
Robin and tell us how they’re enjoying their money Mary

1806
01:10:46,833 –> 01:10:49,366
um and before we do that

1807
01:10:49,366 –> 01:10:51,800
um maybe some people do attempt to drop off

1808
01:10:51,800 –> 01:10:53,366
when we do this but don’t leave

1809
01:10:53,366 –> 01:10:55,566
we have lots of fun here um

1810
01:10:55,566 –> 01:10:58,166
so we do like to thank everyone for joining

1811
01:10:58,166 –> 01:10:59,966
if you do have to leave and Robin

1812
01:10:59,966 –> 01:11:02,466
thank you so much for telling us your story

1813
01:11:02,466 –> 01:11:05,133
you have succeeded in creating something unique

1814
01:11:05,133 –> 01:11:07,833
that is kind of introducing people to this category

1815
01:11:07,833 –> 01:11:09,666
I would say just a wonderful portfolio

1816
01:11:09,666 –> 01:11:11,366
it really is fabulous

1817
01:11:11,366 –> 01:11:13,933
so thank you for sharing this with us yeah

1818
01:11:15,166 –> 01:11:17,566
cheers everyone and now for those of you here

1819
01:11:17,566 –> 01:11:20,033
I’m going to promote everyone to panelist

1820
01:11:20,033 –> 01:11:23,466
if you would like to come on camera and join us

1821
01:11:23,466 –> 01:11:24,600
feel free um

1822
01:11:24,600 –> 01:11:26,066
that way you can unmute yourself

1823
01:11:26,066 –> 01:11:28,866
talk to us directly if you wanna stay the way you are

1824
01:11:28,866 –> 01:11:30,833
and just keep listening without coming on camera

1825
01:11:30,833 –> 01:11:33,266
on muting yourself that is totally fine too

1826
01:11:33,400 –> 01:11:37,833
um if you miss the prompt to get promoted to panelist

1827
01:11:37,833 –> 01:11:38,866
and need me to do it again

1828
01:11:38,866 –> 01:11:40,500
just shoot a quick message

1829
01:11:40,566 –> 01:11:41,566
um

1830
01:11:42,200 –> 01:11:44,166
but otherwise we’re good to go here