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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139225":{"type":"posts","id":"bayareabites_139225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139225","score":null,"sort":[1602525527000]},"guestAuthors":[],"slug":"heres-what-it-takes-to-start-a-tequila-business-from-scratch","title":"Here’s What It Takes to Start a Tequila Business from Scratch","publishDate":1602525527,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n","blocks":[],"excerpt":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","status":"publish","parent":0,"modified":1621632037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":753},"headData":{"title":"Here’s What It Takes to Start a Tequila Business from Scratch | KQED","description":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139225 https://ww2.kqed.org/bayareabites/?p=139225","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/12/heres-what-it-takes-to-start-a-tequila-business-from-scratch/","disqusTitle":"Here’s What It Takes to Start a Tequila Business from Scratch","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_12542","bayareabites_9268"],"featImg":"bayareabites_139226","label":"bayareabites"},"bayareabites_113622":{"type":"posts","id":"bayareabites_113622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113622","score":null,"sort":[1478729257000]},"guestAuthors":[],"slug":"cheering-or-mourning-election-results-mail-order-cocktails-head-your-way","title":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way","publishDate":1478729257,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Craft cocktail kits allow tipplers to explore new drinks and small brands without splashing out for a big bottle of booze.","status":"publish","parent":0,"modified":1480708962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":745},"headData":{"title":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way | KQED","description":"Craft cocktail kits allow tipplers to explore new drinks and small brands without splashing out for a big bottle of booze.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113622 http://ww2.kqed.org/bayareabites/?p=113622","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/09/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way/","disqusTitle":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Jeff Schear","nprStoryId":"501065363","nprApiLink":"http://api.npr.org/query?id=501065363&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/09/501065363/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way?ft=nprml&f=501065363","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Nov 2016 15:48:00 -0500","nprStoryDate":"Wed, 09 Nov 2016 14:51:00 -0500","nprLastModifiedDate":"Wed, 09 Nov 2016 15:48:00 -0500","path":"/bayareabites/113622/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113622/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way","authors":["byline_bayareabites_113622"],"categories":["bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11940","bayareabites_12542"],"featImg":"bayareabites_113623","label":"bayareabites"},"bayareabites_110762":{"type":"posts","id":"bayareabites_110762","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110762","score":null,"sort":[1469217277000]},"guestAuthors":[],"slug":"diy-gin-yes-you-can-make-it-without-a-still","title":"DIY Gin: Yes, You Can Make It Without a Still","publishDate":1469217277,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481131044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1183},"headData":{"title":"DIY Gin: Yes, You Can Make It Without a Still | KQED","description":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110762 http://ww2.kqed.org/bayareabites/?p=110762","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/","disqusTitle":"DIY Gin: Yes, You Can Make It Without a Still","path":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","authors":["5485"],"categories":["bayareabites_1244","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_140","bayareabites_12542"],"featImg":"bayareabites_110765","label":"bayareabites"},"bayareabites_90517":{"type":"posts","id":"bayareabites_90517","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90517","score":null,"sort":[1417803435000]},"guestAuthors":[],"slug":"its-brown-its-barrel-aged-its-gin","title":"It's Brown, It's Barrel-Aged, It's ... Gin?","publishDate":1417803435,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_90518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\" alt=\"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Stacy Adimando, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/6/14)\u003c/p>\n\u003cp>While many know gin for its light, bright, and dry characteristics — citrusy, herbal flavors that goes so well with tonic water — another gin sits at the opposite end of the spectrum. Malty, lightly tannic, and with the subtle sweetness and spice of a young whiskey, dark, barrel-aged gin is pushing the frontiers of this spirit forward.\u003c/p>\n\u003cp>Dark gins are distilled the usual way, then spend months or even years resting in oak barrels — the same ones used to age whisky, wine and sherry. That final step yields surprisingly complex results. The wood tones down the intensity of the juniper, and adds notes of vanilla, caramel and often baking spices, somewhere between a bourbon-like gin and a gin-like bourbon.\u003c/p>\n\u003cp>Dark gin appeared in the U.S. in the last 5 to 10 years, but the marriage of gin and oak is not new. \"The Dutch have been doing this with their jenevers (a more neutral-tasting predecessor to gin) for 400 years,\" says Tad Henry Seestedt. Seestedt founded and owns \u003ca href=\"http://www.ransomspirits.com/\">Ransom Spirits\u003c/a>, a distillery and winery in Sheridan, Ore., that helped pioneer barrel-aged gin in American in 2008. The same is true of European Old Tom gin, he notes, a fuller-bodied, long-lost cousin of modern dry gins that was sweeter, spicier, and popular in the 1800s and 1900s. Historically, both were transported in barrels at full proof, then later cut with water by the bartenders.\u003c/p>\n\u003cp>Seestedt says a return to old-school styles and flavors is what sparked his pursuit of bringing barrel-aging back to gin. His barrel-rested Old Tom today makes up over 40 percent of Ransom's total offerings. \"A lot of old classic cocktail books called for Old Tom gin (in recipes like the \u003ca href=\"http://postprohibition.com/liquor-cabinet/ransom-old-tom-gin/\">Martinez\u003c/a>) and we wanted to bring it back.\"\u003c/p>\n\u003cfigure id=\"attachment_90519\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\" alt=\"A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami \" width=\"800\" height=\"532\" class=\"size-full wp-image-90519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami\u003c/figcaption>\u003c/figure>\n\u003cp>It took Ransom two years of trial batches working with friend and well-known cocktail historian \u003ca href=\"https://twitter.com/davidwondrich\">David Wondrich\u003c/a> to nail the aromatics and barreling process. \"We found that if you make a gin that maintains a lot of presence of the grains and cereals used in the distilling process, it will respond much better to aging in barrels,\" Seestedt says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ransom's barrel-aged Old Tom Gin currently spends 8 to 10 months in toasted oak barrels, and has become their most popular product. \"It pretty quickly became a situation where we couldn't make enough,\" Seestedt says. \"It was just completely surprising that something we thought was going to be kind of odd really caught on.\"\u003c/p>\n\u003cp>Across the country, other distilleries are turning out their own interpretations to meet a growing demand for dark gin. In Columbus, Ohio, Greg Lehman of \u003ca href=\"http://www.watersheddistillery.com/\">Watershed Distillery\u003c/a>, rests his grapefruit-heavy Four Peel gin in 53-gallon and 30-gallon uses bourbon barrels borrowed from their own supply, which he says mellows the bitterness and imparts hints of vanilla. The company went from turning out just three barrels' worth in 2011 to more than 800 cases a year now.\u003c/p>\n\u003cp>In Brooklyn, \u003ca href=\"http://greenhookgin.com/\">Greenhook Ginsmiths\u003c/a> finish their barrel-aged Old Tom Gin for one year in bourbon barrels, then one to three months in sherry casks. And the makers at New York City's \u003ca href=\"http://brkdistilling.com/\">Breuckelen Distillery\u003c/a> have bottled four distinct batches of their lemon and rosemary-infused Glorious Gin oaked in various wood treatments. They've settled on a robust recipe of new American oak for one to two years.\u003c/p>\n\u003cp>Natasha Bahrami of Natasha's Café and \u003ca href=\"https://www.facebook.com/NatashasGinRoom\">The Gin Room\u003c/a> in St. Louis says she may have the largest collection of barrel-aged gins of any bartender in the U.S. \"Anyone who's into gin can tell you how exciting this [new frontier] is. But I don't think the distillers themselves really even understand the world of barrel-aged gin yet. I have not spoken to a distiller who fully understood what their gin was going to come out as before they started the process. The spectrum is so diverse.\"\u003c/p>\n\u003cp>She uses barrel-aged gins to riff off classic cocktails like the Old Fashioned, Manhattan, Bees Knees (honey, gin, lemon) and Aviation (with crème d'violette, maraschino and lemon juice). At \u003ca href=\"http://www.verbenarestaurant.com/\">Verbena\u003c/a>, a restaurant and bar in San Francisco, bar manager Anthony Keels puts his favorite local gin in barrel for four months, and uses it in his 13 Blooms cocktail: a stirred version of the Chrysanthemum, featuring vermouth, sage and saltwater.\u003c/p>\n\u003cp>Keels says barrel-aging gin for just four months keeps the botanical intensity, but rounds it out and better integrates the aromatics. \"It's still very approachable. I can taste plenty of wood on it, but I feel like I haven't disrespected the gin.\" He enjoys it in Negronis, which he says turns the drink into something midway between a Negroni and a Boulevardier.\u003c/p>\n\u003cp>No one can quite agree on whether barrel-aged gins will continue to grow as a category or even stick around. Growing competition among the gin market may mean the gap could be tightening up for new players to enter the arena. But Keels is hopeful there is more fun to be had: \"The American style of gin and the barrel-aged versions have really changed the game for gin all together. It kind of takes the walls off for what a gin has to be, and allows for a lot more possibility.\"\u003c/p>\n\u003cp>\u003cem>Stacy Adimando is a freelance journalist based in San Francisco, Calif. who writes about food and lifestyle issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.","status":"publish","parent":0,"modified":1417803464,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":986},"headData":{"title":"It's Brown, It's Barrel-Aged, It's ... Gin? | KQED","description":"Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90517 http://blogs.kqed.org/bayareabites/?p=90517","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/05/its-brown-its-barrel-aged-its-gin/","disqusTitle":"It's Brown, It's Barrel-Aged, It's ... Gin?","nprByline":"Stacy Adimando","nprStoryId":"368536734","nprApiLink":"http://api.npr.org/query?id=368536734&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin?ft=3&f=368536734","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Dec 2014 12:31:00 -0500","nprStoryDate":"Fri, 05 Dec 2014 12:27:00 -0500","nprLastModifiedDate":"Fri, 05 Dec 2014 12:31:23 -0500","path":"/bayareabites/90517/its-brown-its-barrel-aged-its-gin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\" alt=\"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Stacy Adimando, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/6/14)\u003c/p>\n\u003cp>While many know gin for its light, bright, and dry characteristics — citrusy, herbal flavors that goes so well with tonic water — another gin sits at the opposite end of the spectrum. Malty, lightly tannic, and with the subtle sweetness and spice of a young whiskey, dark, barrel-aged gin is pushing the frontiers of this spirit forward.\u003c/p>\n\u003cp>Dark gins are distilled the usual way, then spend months or even years resting in oak barrels — the same ones used to age whisky, wine and sherry. That final step yields surprisingly complex results. The wood tones down the intensity of the juniper, and adds notes of vanilla, caramel and often baking spices, somewhere between a bourbon-like gin and a gin-like bourbon.\u003c/p>\n\u003cp>Dark gin appeared in the U.S. in the last 5 to 10 years, but the marriage of gin and oak is not new. \"The Dutch have been doing this with their jenevers (a more neutral-tasting predecessor to gin) for 400 years,\" says Tad Henry Seestedt. Seestedt founded and owns \u003ca href=\"http://www.ransomspirits.com/\">Ransom Spirits\u003c/a>, a distillery and winery in Sheridan, Ore., that helped pioneer barrel-aged gin in American in 2008. The same is true of European Old Tom gin, he notes, a fuller-bodied, long-lost cousin of modern dry gins that was sweeter, spicier, and popular in the 1800s and 1900s. Historically, both were transported in barrels at full proof, then later cut with water by the bartenders.\u003c/p>\n\u003cp>Seestedt says a return to old-school styles and flavors is what sparked his pursuit of bringing barrel-aging back to gin. His barrel-rested Old Tom today makes up over 40 percent of Ransom's total offerings. \"A lot of old classic cocktail books called for Old Tom gin (in recipes like the \u003ca href=\"http://postprohibition.com/liquor-cabinet/ransom-old-tom-gin/\">Martinez\u003c/a>) and we wanted to bring it back.\"\u003c/p>\n\u003cfigure id=\"attachment_90519\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\" alt=\"A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami \" width=\"800\" height=\"532\" class=\"size-full wp-image-90519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami\u003c/figcaption>\u003c/figure>\n\u003cp>It took Ransom two years of trial batches working with friend and well-known cocktail historian \u003ca href=\"https://twitter.com/davidwondrich\">David Wondrich\u003c/a> to nail the aromatics and barreling process. \"We found that if you make a gin that maintains a lot of presence of the grains and cereals used in the distilling process, it will respond much better to aging in barrels,\" Seestedt says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ransom's barrel-aged Old Tom Gin currently spends 8 to 10 months in toasted oak barrels, and has become their most popular product. \"It pretty quickly became a situation where we couldn't make enough,\" Seestedt says. \"It was just completely surprising that something we thought was going to be kind of odd really caught on.\"\u003c/p>\n\u003cp>Across the country, other distilleries are turning out their own interpretations to meet a growing demand for dark gin. In Columbus, Ohio, Greg Lehman of \u003ca href=\"http://www.watersheddistillery.com/\">Watershed Distillery\u003c/a>, rests his grapefruit-heavy Four Peel gin in 53-gallon and 30-gallon uses bourbon barrels borrowed from their own supply, which he says mellows the bitterness and imparts hints of vanilla. The company went from turning out just three barrels' worth in 2011 to more than 800 cases a year now.\u003c/p>\n\u003cp>In Brooklyn, \u003ca href=\"http://greenhookgin.com/\">Greenhook Ginsmiths\u003c/a> finish their barrel-aged Old Tom Gin for one year in bourbon barrels, then one to three months in sherry casks. And the makers at New York City's \u003ca href=\"http://brkdistilling.com/\">Breuckelen Distillery\u003c/a> have bottled four distinct batches of their lemon and rosemary-infused Glorious Gin oaked in various wood treatments. They've settled on a robust recipe of new American oak for one to two years.\u003c/p>\n\u003cp>Natasha Bahrami of Natasha's Café and \u003ca href=\"https://www.facebook.com/NatashasGinRoom\">The Gin Room\u003c/a> in St. Louis says she may have the largest collection of barrel-aged gins of any bartender in the U.S. \"Anyone who's into gin can tell you how exciting this [new frontier] is. But I don't think the distillers themselves really even understand the world of barrel-aged gin yet. I have not spoken to a distiller who fully understood what their gin was going to come out as before they started the process. The spectrum is so diverse.\"\u003c/p>\n\u003cp>She uses barrel-aged gins to riff off classic cocktails like the Old Fashioned, Manhattan, Bees Knees (honey, gin, lemon) and Aviation (with crème d'violette, maraschino and lemon juice). At \u003ca href=\"http://www.verbenarestaurant.com/\">Verbena\u003c/a>, a restaurant and bar in San Francisco, bar manager Anthony Keels puts his favorite local gin in barrel for four months, and uses it in his 13 Blooms cocktail: a stirred version of the Chrysanthemum, featuring vermouth, sage and saltwater.\u003c/p>\n\u003cp>Keels says barrel-aging gin for just four months keeps the botanical intensity, but rounds it out and better integrates the aromatics. \"It's still very approachable. I can taste plenty of wood on it, but I feel like I haven't disrespected the gin.\" He enjoys it in Negronis, which he says turns the drink into something midway between a Negroni and a Boulevardier.\u003c/p>\n\u003cp>No one can quite agree on whether barrel-aged gins will continue to grow as a category or even stick around. Growing competition among the gin market may mean the gap could be tightening up for new players to enter the arena. But Keels is hopeful there is more fun to be had: \"The American style of gin and the barrel-aged versions have really changed the game for gin all together. It kind of takes the walls off for what a gin has to be, and allows for a lot more possibility.\"\u003c/p>\n\u003cp>\u003cem>Stacy Adimando is a freelance journalist based in San Francisco, Calif. who writes about food and lifestyle issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90517/its-brown-its-barrel-aged-its-gin","authors":["byline_bayareabites_90517"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_10916"],"tags":["bayareabites_13963","bayareabites_13964","bayareabites_140","bayareabites_12542","bayareabites_13965"],"featImg":"bayareabites_90518","label":"bayareabites"},"bayareabites_90248":{"type":"posts","id":"bayareabites_90248","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90248","score":null,"sort":[1416591063000]},"guestAuthors":[],"slug":"pumpkin-beer-and-beyond-9-local-seasonal-booze-options","title":"Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options","publishDate":1416591063,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90256,90255\"]\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90257,90258\"]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90262,90261\"]\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90253,90254\"]\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90260,90259\"]\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90269,90268\"]\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90263,90264\"]\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90266,90267\"]\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90251,90252\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n","blocks":[],"excerpt":"Drink in season with this diverse collection of beer and spirits from around the Bay Area, from pumpkin barleywine to applejack. ","status":"publish","parent":0,"modified":1546993627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":968},"headData":{"title":"Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options | KQED","description":"Drink in season with this diverse collection of beer and spirits from around the Bay Area, from pumpkin barleywine to applejack. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90248 http://blogs.kqed.org/bayareabites/?p=90248","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/21/pumpkin-beer-and-beyond-9-local-seasonal-booze-options/","disqusTitle":"Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options","path":"/bayareabites/90248/pumpkin-beer-and-beyond-9-local-seasonal-booze-options","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90256,90255","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90257,90258","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90262,90261","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90253,90254","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90260,90259","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90269,90268","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90263,90264","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90266,90267","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90251,90252","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90248/pumpkin-beer-and-beyond-9-local-seasonal-booze-options","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_14453","bayareabites_14753","bayareabites_13419","bayareabites_12542"],"featImg":"bayareabites_90270","label":"bayareabites"},"bayareabites_77222":{"type":"posts","id":"bayareabites_77222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77222","score":null,"sort":[1390846831000]},"guestAuthors":[],"slug":"making-moonshine-at-home-is-on-the-rise-but-its-still-illegal","title":"Making Moonshine At Home Is On The Rise. But It's Still Illegal","publishDate":1390846831,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77223\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4-1024x575.jpg\" alt=\"A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264573592/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Within days after each season premiere and season finale of the Discovery Channel's reality show \"\u003ca href=\"http://dsc.discovery.com/tv-shows/moonshiners/about-this-show/moonshiners-about-show.htm\">Moonshiners\u003c/a>,\" they come — a small but perceptible wave of people — to purchase suspiciously large amounts of corn, sugar and hardy strains of fermenting yeast at \u003ca href=\"http://www.austinhomebrew.com/\">Austin Homebrew Supply\u003c/a>.\u003c/p>\n\u003cp>\"We know what they're up to,\" says Chris Ellison, the manager of the Texas store.\u003c/p>\n\u003cp>That is, it's obvious they're planning to ferment the sugars from grain or fruit juice into alcohol, then distill the resulting mid-strength beverage into high-alcohol hooch.\u003c/p>\n\u003cp>Making spirits at home with plans to drink it is \u003ca href=\"http://www.ttb.gov/faqs/genalcohol.shtml\">against\u003c/a> federal law. Only with the right permits may a person make ethanol, either for use strictly as fuel, or as part of a commercial endeavor — like launching a craft spirits company, of which \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264863748/small-batch-distilleries-ride-the-craft-liquor-wave\">hundreds have opened\u003c/a> nationwide in recent years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet more and more people seem to be making home moonshine, according to sources.\u003c/p>\n\u003cp>\"The interest level is growing rapidly,\" says Gary Robinson, owner of \u003ca href=\"http://www.moonshinestillpro.com/default.asp\">Moonshine Still Pro\u003c/a>, a supplier in Missouri. Robinson sells stills — which are perfectly legal to own — from roughly three gallons in capacity to about 13. He ships to all states, but the core regions of his business are the traditional southeastern moonshine districts and the West Coast.\u003c/p>\n\u003cp>Mike Haney, owner of \u003ca href=\"http://www.hillbillystills.com/\">Hillbilly Stills\u003c/a> in Barlow, Ky., says his sales of ethanol stills have doubled every year for three years since he opened. \"Just that someone buys a still doesn't mean they're out to break the law,\" Haney points out. \"A lot of people are making fuel.\"\u003c/p>\n\u003cp>Haney also sells miniature oak barrels — the sort used for aging bourbon and brandy.\u003c/p>\n\u003cp>\"But they might be aging wine in them, or just buying everclear from a supermarket and putting that in the barrel,\" he says. \"Anyone can buy a barrel.\"\u003c/p>\n\u003cp>Haney reports that the distilling business seems to be booming globally. He recently shipped equipment to start-up distilleries in China and in Sweden.\u003c/p>\n\u003cp>And interest in distilling is on the rise in Portland, Ore., too, according to Duke Geren, of \u003ca href=\"https://www.fhsteinbart.com/index.php%20\">F.H. Steinbart\u003c/a> homebrew supplies shop. Geren says many customers seem to be inspired by Discovery's popular ongoing television docudrama, now in its third season. Many others, Geren says, are recent immigrants from Eastern Europe wishing to keep alive old traditions of making chacha, rakya, ouzo, vodka, firewater and grappa.\u003c/p>\n\u003cp>\"People have brought me some very interesting stuff to try,\" Geren says.\u003c/p>\n\u003cp>Yet he says he and his colleagues, when they sell a still, must assume that customers are interested in \u003ca href=\"http://makezine.com/projects/home-perfumery/\">making perfumes\u003c/a>, distilled water or some other legal liquid.\u003c/p>\n\u003cp>When customers let on that they want to make hooch, Geren says he must curb the conversation to remain within the bounds of the law.\u003c/p>\n\u003cp>\"We can discuss with them how spirits are made, but we can't give advice,\" Geren says. To that end, he may suggest instructional books — like \u003ca href=\"http://www.barnesandnoble.com/w/the-alaskan-bootleggers-bible-leon-w-kania/1111351240\">The Alaskan Bootlegger's Bible\u003c/a> and \u003ca href=\"http://beer-wine.com/products/moonshine-made-simple\">Moonshine Made Simple\u003c/a>.\u003c/p>\n\u003cp>Besides the legal issues involved, there are also health concerns to worry about. Moonshine can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. Making moonshine also poses obvious risks of fire or explosion.\u003c/p>\n\u003cp>Laws against moonshine may place those who wish to make their own line of commercial brandy or other spirit in a tricky situation. Robinson, at Moonshine Still Pro, likens existing distillation laws to a sort of catch-22.\u003c/p>\n\u003cp>\"You can't open a distillery if you don't know what you're doing, and you can't know what you're doing unless you've practiced somewhere,\" Robinson says.\u003c/p>\n\u003cp>Haney, at Hillbilly Stills, says he guesses most professional distillers first dabbled in their craft illegally.\u003c/p>\n\u003cp>Colin Spoelman, for one, tells The Salt he learned to make moonshine in his Brooklyn apartment in 2008 without a permit before deciding to make the operation legit.\u003c/p>\n\u003cp>\"Eventually, we got a license to make it legal to do what we were already doing,\" says Spoelman, cofounder of \u003ca href=\"http://kingscountydistillery.com/\">Kings County Distillery\u003c/a>.\u003c/p>\n\u003cp>While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce\u003ca href=\"http://www.moga.mo.gov/statutes/C300-399/3110000055.HTM\"> up to 100 gallons of spirits\u003c/a> per year for personal consumption without a permit.\u003c/p>\n\u003cp>But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.\u003c/p>\n\u003cp>\"If you distill without permits, you're looking at roughly a dozen felonies,\" says Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau. \"It's not something you want to be doing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Let's be clear: Making spirits at home with plans to drink it remains against federal law, folks. Even so, more and more people appear to be taking up home distilling as a hobby. For some, it's the first step toward a professional, legit operation.","status":"publish","parent":0,"modified":1390846831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":833},"headData":{"title":"Making Moonshine At Home Is On The Rise. But It's Still Illegal | KQED","description":"Let's be clear: Making spirits at home with plans to drink it remains against federal law, folks. Even so, more and more people appear to be taking up home distilling as a hobby. For some, it's the first step toward a professional, legit operation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77222 http://blogs.kqed.org/bayareabites/?p=77222","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/27/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal/","disqusTitle":"Making Moonshine At Home Is On The Rise. But It's Still Illegal","nprByline":"Alastair Bland","nprStoryId":"264573592","nprApiLink":"http://api.npr.org/query?id=264573592&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/21/264573592/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal?ft=3&f=264573592","nprRetrievedStory":"1","nprPubDate":"Mon, 27 Jan 2014 12:51:00 -0500","nprStoryDate":"Mon, 27 Jan 2014 12:46:00 -0500","nprLastModifiedDate":"Mon, 27 Jan 2014 12:51:29 -0500","path":"/bayareabites/77222/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77223\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4-1024x575.jpg\" alt=\"A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264573592/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Within days after each season premiere and season finale of the Discovery Channel's reality show \"\u003ca href=\"http://dsc.discovery.com/tv-shows/moonshiners/about-this-show/moonshiners-about-show.htm\">Moonshiners\u003c/a>,\" they come — a small but perceptible wave of people — to purchase suspiciously large amounts of corn, sugar and hardy strains of fermenting yeast at \u003ca href=\"http://www.austinhomebrew.com/\">Austin Homebrew Supply\u003c/a>.\u003c/p>\n\u003cp>\"We know what they're up to,\" says Chris Ellison, the manager of the Texas store.\u003c/p>\n\u003cp>That is, it's obvious they're planning to ferment the sugars from grain or fruit juice into alcohol, then distill the resulting mid-strength beverage into high-alcohol hooch.\u003c/p>\n\u003cp>Making spirits at home with plans to drink it is \u003ca href=\"http://www.ttb.gov/faqs/genalcohol.shtml\">against\u003c/a> federal law. Only with the right permits may a person make ethanol, either for use strictly as fuel, or as part of a commercial endeavor — like launching a craft spirits company, of which \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264863748/small-batch-distilleries-ride-the-craft-liquor-wave\">hundreds have opened\u003c/a> nationwide in recent years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet more and more people seem to be making home moonshine, according to sources.\u003c/p>\n\u003cp>\"The interest level is growing rapidly,\" says Gary Robinson, owner of \u003ca href=\"http://www.moonshinestillpro.com/default.asp\">Moonshine Still Pro\u003c/a>, a supplier in Missouri. Robinson sells stills — which are perfectly legal to own — from roughly three gallons in capacity to about 13. He ships to all states, but the core regions of his business are the traditional southeastern moonshine districts and the West Coast.\u003c/p>\n\u003cp>Mike Haney, owner of \u003ca href=\"http://www.hillbillystills.com/\">Hillbilly Stills\u003c/a> in Barlow, Ky., says his sales of ethanol stills have doubled every year for three years since he opened. \"Just that someone buys a still doesn't mean they're out to break the law,\" Haney points out. \"A lot of people are making fuel.\"\u003c/p>\n\u003cp>Haney also sells miniature oak barrels — the sort used for aging bourbon and brandy.\u003c/p>\n\u003cp>\"But they might be aging wine in them, or just buying everclear from a supermarket and putting that in the barrel,\" he says. \"Anyone can buy a barrel.\"\u003c/p>\n\u003cp>Haney reports that the distilling business seems to be booming globally. He recently shipped equipment to start-up distilleries in China and in Sweden.\u003c/p>\n\u003cp>And interest in distilling is on the rise in Portland, Ore., too, according to Duke Geren, of \u003ca href=\"https://www.fhsteinbart.com/index.php%20\">F.H. Steinbart\u003c/a> homebrew supplies shop. Geren says many customers seem to be inspired by Discovery's popular ongoing television docudrama, now in its third season. Many others, Geren says, are recent immigrants from Eastern Europe wishing to keep alive old traditions of making chacha, rakya, ouzo, vodka, firewater and grappa.\u003c/p>\n\u003cp>\"People have brought me some very interesting stuff to try,\" Geren says.\u003c/p>\n\u003cp>Yet he says he and his colleagues, when they sell a still, must assume that customers are interested in \u003ca href=\"http://makezine.com/projects/home-perfumery/\">making perfumes\u003c/a>, distilled water or some other legal liquid.\u003c/p>\n\u003cp>When customers let on that they want to make hooch, Geren says he must curb the conversation to remain within the bounds of the law.\u003c/p>\n\u003cp>\"We can discuss with them how spirits are made, but we can't give advice,\" Geren says. To that end, he may suggest instructional books — like \u003ca href=\"http://www.barnesandnoble.com/w/the-alaskan-bootleggers-bible-leon-w-kania/1111351240\">The Alaskan Bootlegger's Bible\u003c/a> and \u003ca href=\"http://beer-wine.com/products/moonshine-made-simple\">Moonshine Made Simple\u003c/a>.\u003c/p>\n\u003cp>Besides the legal issues involved, there are also health concerns to worry about. Moonshine can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. Making moonshine also poses obvious risks of fire or explosion.\u003c/p>\n\u003cp>Laws against moonshine may place those who wish to make their own line of commercial brandy or other spirit in a tricky situation. Robinson, at Moonshine Still Pro, likens existing distillation laws to a sort of catch-22.\u003c/p>\n\u003cp>\"You can't open a distillery if you don't know what you're doing, and you can't know what you're doing unless you've practiced somewhere,\" Robinson says.\u003c/p>\n\u003cp>Haney, at Hillbilly Stills, says he guesses most professional distillers first dabbled in their craft illegally.\u003c/p>\n\u003cp>Colin Spoelman, for one, tells The Salt he learned to make moonshine in his Brooklyn apartment in 2008 without a permit before deciding to make the operation legit.\u003c/p>\n\u003cp>\"Eventually, we got a license to make it legal to do what we were already doing,\" says Spoelman, cofounder of \u003ca href=\"http://kingscountydistillery.com/\">Kings County Distillery\u003c/a>.\u003c/p>\n\u003cp>While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce\u003ca href=\"http://www.moga.mo.gov/statutes/C300-399/3110000055.HTM\"> up to 100 gallons of spirits\u003c/a> per year for personal consumption without a permit.\u003c/p>\n\u003cp>But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.\u003c/p>\n\u003cp>\"If you distill without permits, you're looking at roughly a dozen felonies,\" says Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau. \"It's not something you want to be doing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77222/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal","authors":["byline_bayareabites_77222"],"categories":["bayareabites_1244","bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12994","bayareabites_12993","bayareabites_12995","bayareabites_12996","bayareabites_12992","bayareabites_12542","bayareabites_10921"],"featImg":"bayareabites_77227","label":"bayareabites"},"bayareabites_71949":{"type":"posts","id":"bayareabites_71949","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71949","score":null,"sort":[1382452131000]},"guestAuthors":[],"slug":"alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe","title":"Alembic's Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe","publishDate":1382452131,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72450\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\" alt=\"Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\" width=\"640\" height=\"427\" class=\"size-full wp-image-72450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003cp>Danny Louie is a creative and mellow force known for his work at \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a> where he is the Bar Manager. Louie is a San Francisco native and lives in Dogpatch with his wife Lisa Louie, a makeup artist & wardrobe stylist. The couple have two cats: Mao & Django.\u003c/p>\n\u003cp>Danny says he was raised in an inspirational and innovative environment. His family immigrated from China -- his mother was a seamstress and his father was a bartender and chef. His initial career path focused on pursuing fashion and interior design but he became interested in the food and beverage industry once he started working at the Hotel Sofitel in Redwood Shores. As the head bartender he was able to delve into the craft and history of cocktail making. In 2008 Danny helped open two restaurant hot spots in San Francisco: Dosa & Prospect. He then found a home at The Alembic. \u003c/p>\n\u003cp>He also teamed up with Ethan Terry, Brandon Josie & Tim Zohn to form Cocktail Lab, a collaboration between bartenders and cocktail enthusiasts focused on bringing together interactive and innovative cocktail techniques and ideas. Danny was also involved in designing the beverage program for the \u003ca href=\"http://stagdining.com/\">Stag Dining Group\u003c/a>, an underground pop-up. In 2011 he cofounded \u003ca href=\"http://www.tomkatsf.com/\">Tomkat Asian Street food truck\u003c/a>. Bay Area Bites caught up with Danny recently and his comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have a background in design via fashion and home décor and your father was a bartender and chef here in the Bay Area. How does that creativity come into play at work and in your life?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I approach everything I do, be it at work or play, with a vision of how it will play out. I see it before it materializes and that is my creative process. My upbringing and surroundings heavily influenced my approach to life. That rich cultural tapestry is present in my work. In my building of a cocktail I envision an entire sensory experience: flavor combinations, texture, temperature, as well as experiences and memories.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any tips handed down from your folks or your wife Lisa?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The greatest advice I have gotten from my parents and strangely it is the same from my wife, is to keep an open mind, to slow down and appreciate all of the \"little\" influences around you. You should observe and then make it your own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"What's hot in the world of craft cocktails? We talk to Danny Louie, the head bartender at The Alembic. Louie has also worked to start-up food trucks and pop-ups and he shares his recipe for Vasco da gama, an enticing drink for the fall weather.","status":"publish","parent":0,"modified":1383233971,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1040},"headData":{"title":"Alembic's Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe | KQED","description":"What's hot in the world of craft cocktails? We talk to Danny Louie, the head bartender at The Alembic. Louie has also worked to start-up food trucks and pop-ups and he shares his recipe for Vasco da gama, an enticing drink for the fall weather.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71949 http://blogs.kqed.org/bayareabites/?p=71949","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/","disqusTitle":"Alembic's Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe","path":"/bayareabites/71949/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72450\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\" alt=\"Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\" width=\"640\" height=\"427\" class=\"size-full wp-image-72450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003cp>Danny Louie is a creative and mellow force known for his work at \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a> where he is the Bar Manager. Louie is a San Francisco native and lives in Dogpatch with his wife Lisa Louie, a makeup artist & wardrobe stylist. The couple have two cats: Mao & Django.\u003c/p>\n\u003cp>Danny says he was raised in an inspirational and innovative environment. His family immigrated from China -- his mother was a seamstress and his father was a bartender and chef. His initial career path focused on pursuing fashion and interior design but he became interested in the food and beverage industry once he started working at the Hotel Sofitel in Redwood Shores. As the head bartender he was able to delve into the craft and history of cocktail making. In 2008 Danny helped open two restaurant hot spots in San Francisco: Dosa & Prospect. He then found a home at The Alembic. \u003c/p>\n\u003cp>He also teamed up with Ethan Terry, Brandon Josie & Tim Zohn to form Cocktail Lab, a collaboration between bartenders and cocktail enthusiasts focused on bringing together interactive and innovative cocktail techniques and ideas. Danny was also involved in designing the beverage program for the \u003ca href=\"http://stagdining.com/\">Stag Dining Group\u003c/a>, an underground pop-up. In 2011 he cofounded \u003ca href=\"http://www.tomkatsf.com/\">Tomkat Asian Street food truck\u003c/a>. Bay Area Bites caught up with Danny recently and his comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have a background in design via fashion and home décor and your father was a bartender and chef here in the Bay Area. How does that creativity come into play at work and in your life?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I approach everything I do, be it at work or play, with a vision of how it will play out. I see it before it materializes and that is my creative process. My upbringing and surroundings heavily influenced my approach to life. That rich cultural tapestry is present in my work. In my building of a cocktail I envision an entire sensory experience: flavor combinations, texture, temperature, as well as experiences and memories.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any tips handed down from your folks or your wife Lisa?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The greatest advice I have gotten from my parents and strangely it is the same from my wife, is to keep an open mind, to slow down and appreciate all of the \"little\" influences around you. You should observe and then make it your own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71949/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1875","bayareabites_12","bayareabites_90"],"tags":["bayareabites_499","bayareabites_9598","bayareabites_12539","bayareabites_12540","bayareabites_12542","bayareabites_12541"],"featImg":"bayareabites_72452","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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