Whiskey, Hemingway, and Six-Toed Cats: A Unique Blend of Stories and Spirits (BRC S3 E9)

06/05/24 • 39 min

Our main focus today is on Hemingway Rye, a new and exciting whiskey. I had the pleasure of speaking with Ron Call and Kyle Groth, founding members of this whiskey brand. We delved into their backgrounds, the origins of Hemingway Rye, and their journey in the whiskey industry.

Previous Episode

Whiskey, Witches & Music: The Christine Kammerer Story (S3 E8)

In this episode of BRC, host Kerry Moynahan sits down with Christine Kammerer, a talented artist whose whiskey journey intertwines with her passion for music and storytelling. Christine shares insights into her unique musical whiskey experiences with Whiskey and Witches, where she pairs folklore with spirits from different regions.

From her beginnings in Denmark to her current projects in Scotland, Christine's diverse musical background and upcoming solo album showcase her symphonic fusion of Nordic and Celtic folk music. Join Kerry and Christine as they delve into the world of music, whiskey, and powerful storytelling.

Next Episode

Exploring Natterjack Irish Whiskey: A Toad-ally Unique Spirit (BRC S3 E10)

In this episode of Barrel Room Chronicles, I had the pleasure of interviewing Aidan Mehigan from Natterjack Irish Whiskey. Aidan shared the fascinating story behind the Natterjack toad mascot and how the whiskey is a blend of Irish and American flavor profiles. We discussed their award-winning Cast Strength whiskey and their plans for expansion in the US market, including California. Aidan also shared insights into their sourcing process from Great Northern Distillery and their unique approach to blending and distilling.

Later in the episode, Chef Louise Leonard joined me to taste the Natterjack Irish Whiskey. We discussed the light and smooth characteristics of the whiskey, which led to a creative pairing idea of sautéed frog's legs flambéed with the whiskey. Louise shared her expertise on preparing frog's legs and how the whiskey's flavor profile would complement the dish.