Bevridge | Everything You Want to Know about Spirits

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Whiskey on Ice

In this chat, we get a little nerdy with solid water, discussing how it impacts the taste of whiskey, and much more!

Whiskey on Ice

51.26 min | Whether you drink your whiskey over ice or reserve it for other beverages, there’s more to the cube than meets the eye. In this chat, we get a little nerdy with solid water, discussing how it impacts the taste of whiskey and other spirits, using whiskey stones and other methods to chill drinks without dilution, and the best shapes and sizes of ice cubes for a quick chill or a slow sipper. Join host Camper English, founder of ALCADEMICS, Owner of ROB ROY Anu Apte and spirits author Aaron Goldfarb as they explore this sometimes contentious topic.

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Rye Whiskey: America’s First Native Whiskey

Before there was bourbon, there was rye whiskey. In this chat, we explore the origins of rye whiskey in America and why it’s making a return now.

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Rye Whiskey: America’s First Native Whiskey

1.00.48 min | Before there was bourbon, there was rye whiskey. The first whiskey style to take hold in America originated in the farmlands of the early west and grew up with the country. Now we’re in a rye renaissance, with distillers large and small creating and reviving unique expressions of rye.

In this chat, Susannah Skiver Barton, whiskey expert and spirits writer, explores the origins of rye whiskey in America with panelist Herman C. Mihalich, founder of DAD’S HAT RYE, and BEAM SUNTORY Education Manager, Bradford Lawrence. They also look at how rye whiskey shaped the country’s social, political and economic fortunes, and why it’s making a return now.

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Japanese Whisky

Japanese whisky has gone from an unknown-style of whisky to hard-to-get bottles in record time, but its popularity has soared in recent years.

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Japanese Whisky

1.01.44 min | Japanese whisky has gone from an unknown-style of whisky to hard-to-get bottles in record time. In the US, its popularity soared in recent years, but the Japanese have been producing whisky in the Scottish style for nearly 100 years. Join host Nate Gana, @NATEGANA & Co-Founder of Bevridge as he explores the history of Japanese whiskey, introduction of major brands, discuss collectibles and share some of his favorites. Nate welcomes guest panelists Frank Cisneros, a Consulting Bar Director and expert in Japanese bar culture and Nicholas Pollacchi, co-owner of SHIBUI JAPANESE WHISKY.

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Terroir in Whiskey

In this chat, we explore the notion of terroir in whiskey; where it can be expressed and where it really doesn’t show.

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Terroir in Whiskey

59.27 min | Many people believe that wine shows terroir (the impact of a local environment on the finished product) but that whiskey and other spirits do not, since they usually employ commodity crops, are processed via distillation and are often aged. Many distillers beg to differ, and some are putting in the work to prove it. In this chat, we explore the notion of terroir in whiskey; where it can be expressed and where it really doesn’t show. Do we find it in the field, the distillery, or the rickhouse? Rob Arnold, Master Distiller, who wrote THE TERROIR OF WHISKEY: A DISTILLER’S JOURNEY INTO THE FLAVOR OF PLACE, leads this conversation with the Owner of SANTA FE SPIRITS, Colin Keegan, and Head Distiller from Texas-based BALCONES DISTILLERY, Jared Himstedt, to share their knowledge on terroir.

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The Influence of Wood

In this chat, we get real nerdy about how casks are made and the impact cask treatment can have on the aging spirit.

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The Influence of Wood

1.00.47 min | In this chat, UPROXX DRINKS Editor Zach Johnston leads a discussion on the influence of wood used in spirit production and aging. Expert panelists Amanda Beckwith, Lead Blender and Education Manager at VIRGINIA DISTILLERY COMPANY, and William Hornaday, VP of KELVIN COOPERAGE, join Zach to discuss how things like different tree species, the treatment of the wood before and after making the casks, and used barrels can impact the final spirit. Kelvin Cooperage is a full-service cooperage, coopering new barrels as well as selling a wide range of used barrels, offering numerous aging and finishing options. Hornaday walks us through how Kelvin Cooperage prepares the casks based on distillery needs, while Beckwith gives insight into how Virginia Distillery Company innovates through their wood program and use of Sherry, Bourbon and Cuvée Casks.

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Whisky Grains

In this chat we discuss grain selection, treatment and the transformative process needed to make a delicious whisk(e)y.

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Whisky Grains

1.01.07 min | Grains are the foundation of every single whisk(e)y we drink. Malted barley, yellow and white corn, rye, wheat, rice and so many more are what help us build spirits that will become whiskey by expressing sugars for yeasts to eat. But it goes so much deeper than just an exchange of sugars into alcohol and that’s what we dive into in this table talk. Experts Dr. Steven Jones (WASHINGTON STATE UNIVERSITY AND BREAD LAB founder) and Matt Hoffman (WESTLAND DISTILLERY) join UPROXX DRINKS editor Zach Johnston as they dive into how we can coax deep flavors from a seemingly inert seed or grain.

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Water in Whiskey

Here we’ll look at all the ways water affects what goes in your glass.

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Water in Whiskey

56.54 min | Water is used in several parts of the whiskey-making and often the whiskey-drinking process. It is used in fermentation, proofing before barrel aging and in reducing whiskey to bottle proof. Then you may want to make a highball with it. We look at the water used in these parts of the process (they are often all different!), how it impacts the flavor of whiskey and why you might want to try different soda waters with your highball. In this discussion, Camper English, creator of ALCADEMICS, will host Jennifer Colliau, award-winning bartender, consultant and owner and operator of SMALL HAND COCKTAILS, and Alastair Brogan, owner & Distiller at BOULDER SPIRITS.

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American Single Malt Whiskey: the Proposed Legal Whiskey Category

This talk covers what American Single Malt Whiskey is and the efforts to try to make it formally defined and recognized as an official subcategory of Whiskey.

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American Single Malt Whiskey: the Proposed Legal Whiskey Category

58.16 min | The American Single Malt Whiskey Commission petitioned the US Alcohol and Tobacco Tax and Trade Bureau (TTB) to add an official definition for this category of whiskey, and they hope it will become law in 2022. This week at the table, CLAY RISEN, a reporter and editor for the NEW YORK TIMES, Steve Hawley, the President of the AMERICAN SINGLE MALT COMMISSION and Global marketing VP for WESTLAND DISTILLERY, and Thomas Mooney, co-founder and CEO of WESTWARD WHISKEY discuss the proposal process that the Commission has taken and the future of the single malt category in United States. We look at the definition and requirements of the category, how it differs from that of single-malt scotch whisky, what brands of American whiskey may or may not qualify for it, and how it all came together.

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Whiskey Bars

In this talk, we dive into how bars curate their selection and how you as a patron can get the most out of your visit.

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Whiskey Bars

51.42 min | A great whiskey bar is a place unlike any other. It can be a great place to try a new-to-you bottle. It may present opportunities to make new friends. And in almost every case, it presents an opportunity to learn something new about the world of whiskies. In this chat, we’ll talk to a couple of the top whiskey accounts in the U.S. about:

How do whiskey bars curate their whiskey selection
How to keep staff trained on the spirits offered
Tips on how to choose a whiskey
How the bars have evolved because of the pandemic

This talk features Olle Lundberg, owner of Hard Water in San Francisco, CA, and Tommy Patrick, co-owner of The Ballard Cut in Seattle, WA.

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Select A Category

Whiskey on Ice

Rye Whiskey: America’s First Native Whiskey

Japanese Whisky

Terroir in Whiskey

The Influence of Wood

Whisky Grains

Water in Whiskey

American Single Malt Whiskey: the Proposed Legal Whiskey Category

Whiskey Bars