Food.Farmer.Earth Newsletter: Distilled Spirits

Food.Farmer.Earth Newsletter: Distilled Spirits

Food.Farmer.Earth newsletter: Distilled Spirits- Veteran bartender David Shenaut demonstrates how to make an Irish Coffee, and a drink he invented, the “Souracher”. We visit a micro-distiller to see what he makes, and why he enjoys making distilled spirits, and a look at the top-10 most viewed videos in 2012 for Cooking Up a Story and Food.Farmer.Earth videos.

The World of Spirits

The World of Distilled Spirits

“Yeast never sleeps,” said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.

Coming Next: Spirits

Coming Next: Spirits

Coming next on Food.Farmer.Earth: Bartender David Shenaut of Raven and Rose Restaurant demonstrates how to make two of his favorite drinks— his version of Irish Coffee, and a drink he invented that he calls “Souracher”. Craft distiller Sebastian Degens talks about his work, and the products that he makes.