Win TOPO Goodness!

Hello, Sipping NC: The Art of Drinking listeners! It’s time for another libation
giveaway. This time we’re giving away a fantastic package from TOPO Distillery. We’re giving away a gift certificate for a TOPO Distillery Tour for Four ($80 value) in addition to a coupon for $100 to be used for food, beverage or merchandise at the TOPO Distillery. That is $180 worth of a TOPO experience that we’re giving away.

But, it’s not just giving something away. We need something from you in return. What you ask? Well, it’s not too difficult.

In episode #17 of the podcast, who does proprietor Scott Maitland say is the “Spirit Guide” of TOPO Distillery?

Do NOT post your response/guess here. Send us a message. Send it, via email, to tim@sippingnc.ws

We will draw from the correct answers NEXT Thursday April 20. You must be 21 to enter and you cannot have won anything from the TLDPodNetwork in the last 30 days. When you send the email, please include a cellphone picture of your ID to verify you’re of legal drinking age.

Also note that the $100 certificate for food, beverage or merchandise does NOT include tip. Please tip separately and please tip according to how much your check would be were you paying cash.

Sipping NC: The Art of Drinking Podcast – Episode 19: Muddy River Distillery

Proudly recorded from Test Pattern Studios.

In the News: Raylen Vineyards, Humble Bee Shoppe, Twin City Hive, Organix Juice Bar, Olde Mecklenburg Brewery, Mystery Brewing, Sutler’s Spirits

Meet the Maker: Muddy River Distillery‘s co-owner Caroline Delaney brings a plethora of their delicious rums and cordials in for Tim and Jordan to taste and rate them. Muddy River has a unique and somewhat comedic origin which Caroline tells with a smile on her face.

Mix It Up (the art of the drink)Belmont Breeze

1½oz Muddy River Coconut Rum
1oz Hibiscus Syrup*
½oz Cream of Coconut
½oz Key Lime
½oz 78 Degree C Blood Orangecello

*Hibiscus Syrup
4oz Dried Hibiscus
6oz Water
6oz Sugar
3oz Vanilla Extract

 

Sipping NC: The Art of Drinking Podcast – Episode 18: Granite Falls Brewing

Proudly recorded from Test Pattern Studios.

In the News: Sanctuary Vineyards, Oskar Blues

Meet the Maker: Granite Falls Brewing‘s VP and Head Brewer, Joseph Ackerman, and sales rep. Jessica Daniel are in the studio. We tasted several brews from Granite Falls including the Canis Rouge Sahti, Southern Revival Imperial Stout and Knotty Gurl Blonde Ale. Really good stuff. We had a ball with them.

Mix It Up (the art of the drink)Tim’s Tea Time
1 oz Carriage House Apple Brandy
1 oz Covington Vodka
3oz Chai Tea Syrup*

*Chai Tea Syrup
4 Chai Tea Bags
3oz Honey
4 Apple Slices
4oz Cranberries
3oz Pomegranate
10oz water

 

Sipping NC: The Art of Drinking Podcast – Episode 17: TOPO Distillery

Proudly recorded from Test Pattern Studios.

In the News: JOLO Winery and Vineyards, Raffaldini Vineyards, Adams Vineyards, Unknown Brewery, CraftFreedom.org

Meet the Maker: Scott Maitland, one of the owners of TOPO Distillery Skypes in to the show and talks about the history and future of TOPO and Tim and Jordan have a nice tasting of the TOPO Vodka, Piedmont Gin, Carolina Whiskey and Eight Oak. All very good stuff.

Mix It Up (the art of the drink)TOPO Cream
2oz Topo Vodka
3oz Lemon & Honey Cream*

*4oz Honey
4oz Heavy Cream
2 zested and juiced lemons
Thyme sprigs
2oz lavender

Shake and strain. Garnish with flowers or lemon zest.

Sipping NC: The Art of Drinking Podcast – Episode 16: Preyer Brewing

Proudly recorded from Test Pattern Studios.

In the News: Gibb’s Hundred Brewery, Fainting Goat Spirits, JOLO Vineyards, Craft Freedom.org

Meet the Maker: Calder Preyer of Preyer Brewing is in the studio to talk about the history of the brewery he and his brothers started and Tim and Jordan geek out over their delicious brews. They have more than a couple.

Food for Drinkin’: Chef Tim delivers fried catfish and cheese grits from Spring House Restaurant, Kitchen and Bar. Heck yeah, he does!

Mix It Up (the art of the drink)Lion’s Roar
1½oz Tiny Cat Vodka
3oz Burnt Caramel, Blood Orange Hibiscus Reduction*

*Burnt Caramel, Blood Orange Hibiscus Reduction
3 oz burnt caramel
6 oz hibiscus flowers
3 blood oranges
24 oz water
12 oz sugar
3 sprigs rosemary
2 sprigs thyme

Reduce for 30-45 mins on high.

Sipping NC: The Art of Drinking Podcast – Episode 15: Covington Vodka

Proudly recorded from Test Pattern Studios.

In the News: Olde Mecklenburg Brewing, Sanctuary Vineyards, Morgan Ridge Vineyards, Mystery Brewing Company.

Meet the Maker: Covington Vodka owner Jimbo Eason sits down with Tim and Jordan and talks about why he chose sweet potatoes to make his vodka with and the history of the distillery. Because it’s sweet potatoes and not regular potatoes like traditional vodka, Covington’s Sweet Potato Vodka is “Gluten Free and Putin Free.” And, it’s the “Best Yam Vodka on Earth!”

Food for Drinkin’: Chef Tim Grandinetti sends us some delicious Bison Meat Loaf with tobacco onion straws and creamed spinach from Spring House Restaurant Kitchen & Bar.

Mix It Up (the art of the drink)Snow Hill Paradise
2oz Covington Swt Potato Vodka
2½oz Basil Mango Juice*
½oz lemon vanilla syrup**
Top with tiki two two bitters

*Basil Mango Juice
1 mango char grilled
2 cups mango juice
5 basil leaves
Strain and chill

**Lemon Vanilla Syrup
1 cup sugar
1 cup water
1 tbsp vanilla extract
1 whole lemon sliced

Sipping NC: The Art of Drinking Podcast – Episode 14: Outer Banks Distillery

Proudly recorded from Test Pattern Studios.

In the News: Mystery Brewing, NC Fine Wine Society

Meet the Maker: Scott Smith and Melanie Holdridge are in the studio to talk about the great , its history, plans and we taste several lovely spirits, including Kill Devil Rum.

Mix It Up (the art of the drink)Beach Day Punch
1½oz Kill Devil Rum Silver
3oz Bacon Pineapple Reduction*

*Bacon Pineapple Reduction
1 cup Brown Sugar
2 cups water
1tbsp smoked salt
1tbsp fennel
4 strips cooked bacon
2 cinnamon sticks
8 oz Kiwi

Sipping NC: The Art of Drinking Podcast – Episode 13: Childress Vineyards

Proudly recorded from Test Pattern Studios.

In the News: Grove Winery & Vineyards, Fonta Flora Brewery

Meet the Maker: Mark Friszolowski and Christine English from Childress Vineyards are in the studio to talk about the history and happenings of Childress and their fantastic wines. We sample and rate 5 different wines from this big-time winery. You should check out their facility, as well, because that is one beautiful setup.

Food for Drinkin’: Chef Tim Grandinetti sends us some delicious Bison Meat Loaf with cheesy grits from Spring House Restaurant Kitchen & Bar.

Mix It Up (the art of the drink)Wild Thing
2oz Sutlers Gin
1½oz Lemon Crack’d Pepper Syrup*
¾oz St-Germain Elderflower
¾oz Hibiscus Tonic**
4 muddled cucumbers

*Lemon Crack’d Pepper Syrup
2 cups sugar
2 cups water
Juice of 3 Lemons
4 Sprigs Rosemary
2 Tablespoons fresh cracked pepper
Cook on high until boil

**Hibiscus Tonic
1 cup dried hibiscus flower
12 oz tonic
Let sit overnight

Sipping NC: The Art of Drinking Podcast – Episode 12: Copper Barrel Distillery

Proudly recorded from Test Pattern Studios.

In the News: Craft Freedom.org, JOLO Vineyards, Raffaldini Vineyards, Ponysaurus Brewery

Meet the Maker: George Smith and moonshine legend, Buck Nance come down the hill from North Wilkesboro and treats Tim and Jordan with some fantastic moonshine. Not only do we have the “white lightning” but the strawberry, blueberry and black cherry flavors, all available in your local ABC stores and some new stuff, apple pie and espresso flavors that will be soon. Great guys and great stuff.

Food for Drinkin’: Chef Tim sends us two items from his Umami Tsunami ramen pop ups: Turkey Paitan/Tonkotsu Ramen from Spring House Restaurant, Kitchen & Bar.

Mix It Up (the art of the drink)Mountain City Day Breeze
1 ½ oz. Copper Barrel White Lightning
2 oz. Caramelized Pineapple Reduction
1 oz. Passionfruit juice
¾ oz. Dark Agave

20oz crushed pineapple
4 oz. turbinado raw sugar
8 oz peach nectar
24 oz pineapple juice
10 basil leaves.

Take pineapple and sugar in a pot on high for 10 minutes until amber color. Add peach and pineapple juice and reduce by half. Steep 10 basil leaves.

 

Sipping NC: The Art of Drinking Podcast – Episode 11: Great Wagon Road Distillery

In the News: Raylen Vineyards, Olde Mecklenberg Brewing, Walton’s Distillery, Mystery Brewing, Fortnight Brewing, JOLO Winery, Crude Bitters.

Meet the Maker: Oliver Mulligan from Great Wagon Road Distillery is in and we talk about his fantastic spirits. He gets high marks, especially from his Rua, which has basically made the distillery famous! We try several more, though. A lot of good stuff from Great Wagon Road!

Food for Drinkin’: Chef Tim Grandinetti sends a fantastic Irish-inspired sausage and pasta dish for us to try.

Mix It Up (the art of the drink)Get Down with the Brown.
2oz Rua Single Malt Whiskey
3oz Molasses Black Pepper Sage Reduction¹
¾oz Roses Lime Juice
Top with Crude Rizzo Bitters
Rosemary Lemon Oil²
Two sage leaves (slapped)

¹Molasses, Black Pepper, Sage Reduction
1 cup brown sugar
½ cup white sugar
1 cup molasses
¼ cup apple cider vinegar
3 cups water
1 tbsp coriander seed
2 fresh sage leaves
3 tbsp whole black pepper
Reduce on high heat by half. Refrigerate until cool

²Rosemary Lemon Oil
3 rosemary sprigs
Juice and zest ¼ lemon
1½ cup olive oil
Let set for 24 hours to meld flavors