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 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

Sipping NC: The Art of Drinking Podcast – Episode 6: Fortnight Brewing

In the News: West Bend Winery & Brewery, Shelton Vineyards, Spring House, Appalachian Mountain Brewery.

Meet the Maker: Fortnight Brewing‘s very own Colin and Derek are in to talk about what Fortnight is about. Their delicious beers and we sip on the fantastically musical Bring Da Ruckus IPA that is infused with WuTang Clan music. It’s real, folks. It’s real. We talk a long time about the awesome things going on at Fortnight and what they have coming up.

Mix It Up (the art of the drink)Night Life
2 oz. Rua Whiskey
1 oz. 78°C Blood Orangecello
1/2 oz. Hibiscus Tonic
Pinch crushed red pepper
1/2 oz. Grenadine

Sipping NC: The Art of Drinking Podcast – Episode 5: Bombshell Beer Company

In the News: Foothills Brewing, Appalachian Mountain Brewery, Spring House Restaurant, Kitchen and Bar, Southern Home & Kitchen, Pisgah Brewing, Brothers Vilgalys Spirits, Olde Mecklenburg Brewery, South Mountain Distilling Company, Old Nick Spirits.

Meet the Maker: Bombshell Beer Company owners Ellen Joyner and Michelle Miniutti (2 of the 3 owners), along with rep Jenipher Smith, are in to talk about the history, fantastic happenings and beers of Bombshell Beer. Bombshell was the first and is still the only all-women owned brewery in North Carolina. They’re making moves across the state and you should ask your favorite local bar, pub or bottle shop to bring in their beers and give them a try yourself.

Mix It Up (the art of the drink): The Window on Trade.
1 oz. Broad Branch Smashing Violet
3/4 oz. Old Nick Spirits Carolina Whiskey
3/4 oz. Cream of Coconut
1 1/2 oz. Cranberry Juice
1/2 oz. Rose’s Lime Juice
Shake and strain into a martini glass.