A weekly series about our food and sustainable agriculture.
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”.
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.
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.