Podcast

Podcast Episode 179: Using Fish and Game in Spirits with Will Robinson of Tamworth Distilling

In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail. 

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Guest: 

Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle.

Check out The Tamworth Distilling IG page

Visit the Tamworth Distilling website to learn more or order

Takeaways:

  • Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver
  • Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices
  • Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns
  • Saison de Frai is a brandy infused with smoked trout
  • The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences.
  • Will Robinson emphasizes the importance of creating connections and memories through spirits.
  • Conscious consumption and trying new flavors can lead to pleasant surprises

Show Notes:

Introduction and Background

From Music to Distilling

Working with Wild Ingredients

Using Wild Ingredients in Spirits

The Use of Castoreum

Tasting the Wild Spirits

Tasting the Ode to Musk

Impressions of the Ode to Musk

Introduction to Vacuum Distillation

Distilling Delicate Flavors

The Success of the Crab Trapper

Creating a Market for Invasive Species

The East Coast American Seafood Spice Blend

The Process of Creating the Crab Trapper

Educating About Global Warming and Invasive Species

Supporting Sustainable Seafood and Invasive Species

The Deer Slayer: Fermented Meat Whiskey

The Art of Smoking and Barbecuing

The Process of Creating the Deer Slayer

Introduction and Tasting Notes

Discussion about Potential Snack Stick Product

Exploring the Flavor of the Saison de Frai

Creating a Snack Stick Experience

Wrap-up and Audience Questions

Introduction to the Saison de Frai

Exploring the Aromas and Flavors of the Saison de Frai

Sourcing Ingredients and Creating New Experiences

Creating Memories and Connections through Spirits

Other Spirits to Explore

Foraging Pine Cones

Fermenting Pine Cones

Flavor of Pine Cone Syrup

Sugar Plum Fairy Absinthe

Upcoming Flavors and Spirits

Siege of Wolves Rum

Where to Order and Connect

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