Coming Next: Spirits

Tuesday
Bartender David Shenaut of Raven and Rose Restaurant demonstrates how to make two of his favorite drinks— his own rendition of Irish Coffee, and a drink he invented that he calls “Souracher”.

Wednesday
Bartlett Pear Brandy, Unoaked Oat Whiskey, Cranberry Liqueur—these are but a few fruit brandys, spirits, and liqueurs that craft distiller Sebastian Degens makes at Stone Barn Brandyworks in Portland, Oregon. Part of a growing movement, micro-distilleries are cropping up across the country, producing small quantities of fine handcrafted distilled products. In the upcoming episode on Wednesday, Degens talks about the different products that he makes, and the enjoyment of working within the local community.

Thursday
What defines the three distinct categories of distilled spirits: fruit brandy, liqueur, and whiskey? Watch this upcoming Food.Farmer.Earth episode on Thursday to find out.

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Kristy Lombard’s 3-Legged Pitchers 1032KLC
  • The Kristy Lombard Collection
  • The Nancy Arcement Goat Pillow Collection
  • Nancy’s Decorative Pillows – Nubian Goat 1061NAF
  • The Debbie Dean Collection
  • Debbie Dean Medium Oval Platter 1004DDC
  • Tonya Gray's Magnetic Chalkboard  Magnetic Chalkboard 1085TGH
  • The Ayers Creek Farm Preserves Collection
  • Ayers Creek Farm Mirabelle Preserves 1076ACFF