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.
What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? We ask an expert.
“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 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.
Each year Gowans adds spirits to his bottles and gives them to friends as Christmas gifts.
There is something wondrous about people who make delicious, yet very creative items out of food. I admit that I was one of those kids who took their time eating the chocolate bunny. It was full of wonder and delight, and I wanted it to last a long time. Starting at the bottom (thus keeping [...]
Eau De Vie, the French word meaning “water of life”, is a spirited drink produced from the distillates of fermented and mashed fruit.
October 13, 2010 Farming and making wine on the homestead her grandparents established in 1927 in Brosseau, Alberta, Canada, Xina Chrapko from the get-go defines what organic means to her: “Why organic? It’s just because that’s how we’ve always farmed. A little pet peeve of mine is, you hear conventional farming and organic farming – [...]