Join tea expert So-Han from West China Tea, distiller C.J. from Still Austin Whiskey Co., and host Richard for an exciting exploration of rare whiskeys and aged white tea. So-Han introduces a special 2013 white tea brick called "Date Night," explaining its unique processing and aging characteristics. He discusses the philosophy of embracing the ephemeral nature of tea and whiskey, highlighting the "one time, one meeting" concept from tea culture. C.J. presents two exceptional Still Austin whiskeys: their seasonal Bottled in Bond Red Corn Bourbon and the highly sought-after Monster Mash release. He shares details about the production processes, mash bills, and the story behind these limited edition spirits. The group compares tasting notes, finding surprising similarities between the aged white tea and the whiskeys. They discuss the importance of terroir, craft production, and how both tea and whiskey can evoke powerful memories and emotions. Throughout the tasting, So-Han, Richard, and C.J. draw parallels between tea and whiskey production, touching on topics like fermentation, oxidation, and the impact of different production techniques on flavor profiles. The episode concludes with reflections on Still Austin's journey as a craft distillery and the importance of creating spirits with "clean chi" - a sense of purity and intention that comes through in the final product. Whether you're a whiskey enthusiast, tea lover, or simply curious about artisanal beverages, this episode offers a unique glimpse into the world of rare and limited release drinks, as well as the passion and craftsmanship behind them. @TeaHouseGhost @stillatx ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com C.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/ https://www.instagram.com/cjhh521 ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner

Join us as we explore Wilson Valley Mercantile, a unique farm-to-bottle distillery in Texas. Fifth-generation farmer John and his family have transformed their 157-year-old family farm into a thriving whiskey operation. In this video, we take a behind-the-scenes tour of the distillery, learning about: The farm's rich history dating back to 1866 How modern farming techniques help sustain the family business The seed-to-sip process of making whiskey entirely on-site The challenges of balancing farming and distilling operations The custom-built distillery equipment and production process Barrel aging techniques in the Texas climate We also discuss the tasting room experience, featuring live music, farm-to-table food, and of course, locally crafted whiskey. Discover how this innovative family is preserving their agricultural heritage while creating a new legacy in craft spirits. Whether you're a whiskey enthusiast, history buff, or simply curious about farm life, this video offers a fascinating glimpse into a truly unique Texas distillery. Join us for a sip of history at Wilson Valley Mercantile! @WilsonValleyMercantile

⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺

Richard Amiro - host http://richardamiro.com

Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com

John & Erica Evans- guest

https://wilsonvalley.com/ https://www.instagram.com/wilsonvalleymercantile https://www.facebook.com/wilsonvalleymercantile https://www.youtube.com/@WilsonValleyMercantile ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner

Join tea expert So-Han from West China Tea, distiller C.J. from Still Austin Whiskey Co., and host Richard for an in-depth exploration of rye whiskey and rare Chinese tea. So-Han introduces a unique red tea called Hong Ho Kuei (Red Monkey Chief), a variant of the famous Taiping Houkui green tea from Anhui province. He explains the tea's origins, processing methods, and how different mountain sides affect tea flavor. C.J. shares his journey into distilling, inspired by YouTube videos and homebrewing experiments. He discusses Still Austin's grain-to-glass philosophy and their use of the distinctive Brasetto rye varietal. The group samples and compares Still Austin's regular rye, cask strength rye, and a special single barrel release. They explore how proof levels, blending techniques, and barrel selection impact flavor profiles. Throughout the tasting, So-Han and C.J. draw parallels between tea and whiskey production, discussing topics like water quality, terroir, and the art of blending. They also touch on the growing Texas whiskey industry and Still Austin's innovative approaches. The episode highlights the exceptional pairing of Hong Ho Kuei tea with Still Austin's ryes, revealing new flavor dimensions when combined. It concludes with reflections on the craft spirits movement and the importance of exploring diverse rye whiskey expressions. Whether you're a whiskey enthusiast, tea lover, or curious about craft beverages, this episode offers a wealth of knowledge and tasting insights from passionate experts. @TeaHouseGhost @stillatx ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com C.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/ https://www.instagram.com/cjhh521 ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner

Join tea expert So-Han from West China Tea, distiller C.J. from Still Austin Whiskey Co., and Richard from Whiskey Provisioner for an in-depth discussion about the art and science of craft distilling and a tasting of their innovative rye whiskeys. C.J. shares fascinating details about Still Austin's grain-to-glass philosophy, working with Texas-grown grains and local artists to create truly unique expressions. He explains how their towering 50-foot column still, affectionately named "Nancy" after the '50s sci-fi character, is specifically designed to retain flavorful oils during distillation. So-Han introduces a rare Chinese green tea called Guanduancha from Guizhou province, which is processed similarly to Sheng Pu-erh. The tea's bold, smoky character and notes of chocolate pair beautifully with Still Austin's 100% Rye, made from the distinctive Brasetto rye varietal. The group then samples an upcoming release from Still Austin's Distillery Reserve Series, a Madeira cask-finished rye. They compare tasting notes, finding the wine cask imparts additional layers of fruit, honey, and a subtle flintiness. C.J. delves into the art of whiskey blending, highlighting the crucial role of Master Blender Nancy Fraley. He discusses the slow water reduction technique used to create a more balanced, less tannic profile in the Texas climate. So-Han reflects on Still Austin's impressive evolution, from selling new make spirit to now offering a diverse range of aged expressions. The group muses on the importance of women in the whiskey industry, given their often superior sense of smell. The episode concludes with an invitation to visit Still Austin's distillery in South Austin and West China Tea at their current location before they relocate in August. Whether you're a whiskey connoisseur, tea enthusiast, or simply appreciate the passion and innovation of local artisans, this episode offers a wealth of knowledge and inspiration. Cheers! @TeaHouseGhost @stillatx

⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺

Richard Amiro - host http://richardamiro.com

So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/

Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com

C.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/

https://www.instagram.com/cjhh521

⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺

Website: https://whiskeyprovisioner.com

Twitter: https://twitter.com/WhiskeyProvis

TikTok: https://www.tiktok.com/@whiskeyprovisioner

Facebook: https://www.facebook.com/WhiskeyProvisioner

Instagram: https://www.instagram.com/whiskey_provisioner

Join tea expert So-Han from West China Tea, Richard of Whiskey Provisioner, and distiller Moose Allen from Andalusia Distilling for an engaging discussion about Moose's journey into the world of craft distilling and a tasting of their special heavily peated single malt whiskey finished in Pedro Ximenez sherry casks. Moose shares his fascinating story of transitioning from a career in paint equipment repair to volunteering at Andalusia Distilling, where he quickly became an indispensable part of the team. He discusses the challenges and joys of working at a small craft distillery, from jury-rigging equipment to experimenting with unique cask finishes.So-Han introduces a special fermented "shou" Pu-erh tea cake, explaining how these teas are pressed and aged to develop rich, complex flavors that pair exceptionally well with whiskey. He demonstrates how to break apart the tea cake using a special knife, preparing it for brewing. The group then samples Andalusia's heavily peated single malt, comparing it to their regular peated expression. Moose explains how the sherry cask finishing rounds out the smoky flavors, creating a beautifully balanced and complex whiskey. They discuss the importance of exploring different flavor profiles and the joy of sharing unique expressions with friends in the whiskey and tea communities. Moose emphasizes the value of keeping an open mind and being willing to experiment with new techniques and ingredients.The episode concludes with a special tea and whiskey pairing, affectionately dubbed "Pusky," and an invitation to visit West China Tea at their new location in East Austin. Whether you're a fan of single malt whiskey, fermented teas, or the passionate people who craft them, this episode offers a wealth of knowledge and inspiration. Cheers!@TeaHouseGhost ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com Moose- guest https://www.andalusiawhiskey.com/ https://www.instagram.com/andalusiawhiskey/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner

Join us for another exciting episode as we delve into the world of American single-malt whiskey and aged pu-erh tea. Our special guest, Randall from the Whiskey Shaman podcast, joins us to taste and discuss Colkegan's unique bottled-in-bond single malt from Santa Fe Spirits in New Mexico. We learn about the fascinating story behind Colkegan and its founder, Colin Kegan, who started his journey by making apple brandy and eventually fell in love with the idea of crafting American single-malt whiskey. Randall shares his personal experience visiting the distillery and the warm hospitality he received. As we dive into the tasting, we discover the whiskey's complex flavor profile, featuring notes of chocolate fudge, leather, and a hint of mesquite smoke. We pair this exceptional whiskey with a 10-year-aged "ancient tree date fragrance" pu-erh tea, carefully selected by So-Han to complement the whiskey's smokiness and delicate tannins. Throughout the episode, we discuss the importance of supporting and celebrating craft distilleries that push boundaries and experiment with unique ingredients and techniques. We also touch on the significance of sharing knowledge and resources within the whiskey community. Join us for this engaging conversation filled with laughter, insights, and a shared passion for exceptional whiskey and tea. Don't forget to check out Randall's Whiskey Shaman podcast and visit us at West China Tea in Austin, Texas, for an unforgettable tasting experience. @TeaHouseGhost @the_whiskeyshaman ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com Randall Janc- guest The Whiskey Shaman @the_whiskeyshaman https://www.instagram.com/the_whiskeyshaman/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com/ Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner

Join tea expert So-Han, distiller Moose Allen from Andalusia Distilling, and Richard Amiro for an intriguing tasting of artisanal American single malt whiskey and rare "duck shit" oolong tea from China. So-Han introduces the fascinating story behind the tea's unique name, a form of intellectual property protection used by the original farmer to prevent others from stealing his prized cultivar. He brews the tea using a special Gaiwan vessel to precisely control temperature and flavor. The group then samples whiskey from Cedar Ridge Distillery in Iowa, which was finished in distinctive apricot brandy casks. They compare tasting notes, finding delicate fruity and floral notes in both the whiskey and the tea. So-Han explains that oolong teas come from a specific region in southeastern China and Taiwan, and are known for their incredible diversity and complexity due to unique processing techniques. The partial oxidation of oolongs results in flavors and aromas not found in any other type of tea. The light, elegant character of the whiskey allows it to pair surprisingly well with the nuanced tea. The tasters discuss how travel enables them to discover unique local flavors and connect with others in the whiskey and tea communities. Whether you're a connoisseur of single malt, oolong tea, or creative whiskey and tea pairings, this episode will expand your tasting horizons. Stay tuned for more adventures with So-Han, Richard, and Moose in upcoming episodes! @TeaHouseGhost

⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺

Richard Amiro - host http://richardamiro.com

So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/

Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com

Moose- guest https://www.andalusiawhiskey.com/ https://www.instagram.com/andalusiawhiskey/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner

We welcome back Balcones Distilling's Emma Crandall to explore the world of Laphroaig with Whiskey Provisioner's Richard Amiro and West China Tea's So-Han. Emma and So-Han share their personal journeys with Laphroaig, a beloved Islay single malt known for its distinctive smoky and peaty character. We delve into two expressions: the classic Laphroaig 10 Year Old and the newer Laphroaig Elements 1.0. Emma explains how the Elements 1.0 showcases experimentation with mashing and fermentation styles, using different types of wort and mash tuns to create a unique expression that remains true to Laphroaig's signature style. As we compare the two whiskies side by side, we uncover intriguing differences. The Elements 1.0 presents a lighter, crisper, and greener profile with hints of vanilla, buttercream, and a delicate smoke that becomes almost spice-like. In contrast, the Laphroaig 10 offers a more pronounced iodine note and a classic Laphroaig character. So-Han pairs the whiskies with a 2009 Cloudburst aged Pu'er tea, providing an earthy foundation to complement the smoky notes in the Laphroaig expressions. Throughout the session, we explore the concept of a mash tun and its role in the whisky-making process, drawing parallels to tea brewing. We also touch on the joy of discovering new dimensions in familiar whiskies and the importance of revisiting spirits that may not have appealed to us initially. The conversation takes a charming turn as So-Han shares the story behind the Chinese tea-drinking custom of tapping one's fingers to express gratitude, a tale involving an emperor in disguise and his quick-thinking bodyguard. Join us for a delightful exploration of Laphroaig, the evolution of our whisky preferences, and the enchanting traditions that make the world of tea and whisky so captivating. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺ Richard Amiro - host http://richardamiro.com So-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/ Cory Cranfill - a really helpful guy  https://youtube.com/@shedlogic - https://www.righttoolmedia.com Emma Crandall - guest https://www.instagram.com/emmaacrandall/ https://www.instagram.com/balconesdistilling/ ⸺ socials ⸺⸺⸺⸺⸺⸺⸺⸺ Website: https://whiskeyprovisioner.com Twitter: https://twitter.com/WhiskeyProvis TikTok: https://www.tiktok.com/@whiskeyprovisioner Facebook: https://www.facebook.com/WhiskeyProvisioner Instagram: https://www.instagram.com/whiskey_provisioner