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Oooh, yes! I have had a snake bite, but it's been a long time. Thanks for the reminder!

CT sure does have some great distillers...including Litchfield Distillery!

Ah, no...this isn't two shaker bottoms it's a tin on tin Boston style shaker. That is the correct top and bottom to this style of shaker :)

@@TheCraftyCask Doesn't seem secure

We admit, it's a pretty unbelievable stat! And honestly impossible to prove since Fernet Branca doesn't divulge anything about their formulations, but considering there are only 3 stigmas per saffron flower it takes over 4,600 flowers (or 14,000 stigmas) to produce just one ounce of top grade saffron it's not completely implausible. However there are lots of articles supporting (and refuting) this, but in the end none of us are really sure! But I don't doubt that Fernet Branca certainly is one of the larger purchasers of this special ingredient! distiller.com/articles/fernet-guide

Our pleasure! We'll definitely make sure to stop by next time we're in your neck of the woods 🙌

Thanks Lee!

Our pleasure!

Well, thanks so much Ben! I really appreciate that (Suzanne here!) and glad to be able to give back since you've taught me so much about the distribution world in craft alcohol over the years!

We agree! 💃

@@TheCraftyCask greetings from patagonia argentina !!

Yes, Torrontes is definitely one of my favorite white wines! I'll have to keep an eye out for the Salteña variety...thanks for the tip!

It sure is, but we always like to say if you don't think you like a certain type of food or drink it means you just haven't tried enough to find the one you DO like! Also keep in mind that unfortunately there are a lot of winemakers who use the term "natural" to justify faulty wine or careless winemaking practices. So there can be some pretty bad natural wines out there, but don't let that deter you to keep finding the ones you do enjoy! Georgian, French, Italian, and Austrian (check out Zeit's Gruner Veltliner Orange Wine) natural wines have been mainstays for a long time and can be a good place to start!

Ha ha, true story!

It is confusing! Good question - while there's a lot that goes into this I'll try to keep it short! Brandy is fermented and distilled grapes - usually only once distilled so the characteristics of the source material are more prevalent in the aroma and flavor profile. Vodka, however, is defined as a neutral spirit distilled from any material (with fermentable sugars - potatoes, quinoa, wheat, corn, and yes - grapes or even other fruit). Vodka also can not be aged or stored in wooden barrels at any time, whereas brandy is almost always aged. For a more mass market comparison, Ciroc is a grape-based vodka as well that you might be more familiar with. An important thing to note on what Re:Find is doing though, is they are not making vodka from grapes. They are making wine from grapes, bleeding off some of the juices (in an effort to further concentrate the color and flavor of their red wine) and instead of discarding that unfinished wine they are making Vodka from that input, which many would argue makes it an even more delicious starting point for the concentration of distillation!

Another quick point, brandy is distilled to about 140 proof, before going into barrel, to be classified Vodka, the spirit legally has to be distilled to 190 proof.

@@TheCraftyCask grappa is also made with grapes! :)

@@lemmehollaratya9443 yes! Brandy and Pisco and quite a few others as well. What's unique about this process is that they're taking wine (made from grapes, but not the grapes themselves) and then distilling it into vodka.

Ha ha ha. Since I don't love coke (but I do love Fernet) I tend to drink these stronger than pretty much any other drink!

Fantastic...make sure to try a few different ones since there's a decently broad spectrum within Torrontes (and most grape varietals!) depending on the winemaker. Thanks for watching!

Well thanks Richard! Glad you're enjoying it...we honestly haven't spent much time figuring out the CZcams algorithm but we'll get it figured out at some point when we're not too busy creating content! Cheers 🍻

🙌 drink what and how you like is definitely my approach! And honestly this is how I had them served to me in most of Buenos Aires - although that is clearly hotly debated!

Not for Suzanne based on all of the ones she had while in Buenos Aires and Mendoza!

There is no right ratio lmao

Well, thanks Steve! We're a little biased but tend to agree...what's not to like about Re:Find Spirits?! Thanks for watching and your kind words.

Of course! We love Low Gap Bourbon from CA, One Eight Distilling from DC, Laws from Denver, and Balcones Baby Blue is one of Suzanne's all-time favorites but it's technically a corn whiskey and not a bourbon (since it's not aged in NEW charred American Oak barrels). The whiskey (not a bourbon, but a real treat if you're willing to branch our!) we were drinking in this video is also one Suzanne's all-time favorites - Charbay Doubled & Twisted.

Great! We're glad you watched as well. Cheers 🥂

Sweet potato liqueur?! We agree 💕

Nice, thanks for letting us know! You won't be disappointed if you make the trip to check out BHD 🍻

Hi Joe! I'd recommend calling The Punchdown and getting some guidance from them on wine producers and perhaps even local retailers of those wines based on where you are located. www.punchdownwine.com/. Another good tip is to reach out to importers of natural wines - here are a couple to get you started: soilexpeditionco.com/ or www.jennyandfrancois.com/

@@TheCraftyCask Great info! Also, are you familiar with the website primal wines? They seem to be very popular and just looking to get your thoughts/reviews!

Right? Soooo goood. Let us know how it goes if you try it!

Great find! it is very good, we agree! Your Christmas list is goin to be happy this year!...thanks for spreading the Torrontés love!

Aw, thanks! We're starting up season 2 of our virtual tastings soon so we hope to see you there as well! Calendar will be on www.thecraftycask.com soon.

Fun, I've played around with barrel aging my own gin in the past but wasn't super successful so I'll check this out! Thanks.

Good to know the holy recipe!! Thanks for sharing

50/50 se toma putazo

@@poisonheart2650 nah, sigue teniendo gusto a fernet, el umami esta en el 70/30, pero gustos son gustos, mi rey varonil sin vertigo en la cola

Martin Miller Westbourne Strength is amazing.

Thanks! They're super fun and happening every Thursday night. Join us at j.mp/TCCVirtualTasting

Thanks! Definitely a great road soda, I agree.

Yes, switchle or haymakers punch is fun. Awesome, thanks...hope to see you at an upcoming event! We have another cider one on 4/16 featuring Pét Nat Ciders with Eden Specialty Ciders and Botanist and Barrel. We'll be checking out an ice cider, skin contact cider, and sparkling strawberry cider too! : j.mp/TCCVirtualTasting

Totally...a lot of people have that perception/memory of gin tasting like Christmas trees! Luckily today's craft makers are really focusing on balance and different botanicals so that there is a much wider variety of profiles for every palate. And I agree - Bluecoat is great!

@@TheCraftyCask Yeah there are a lot of interesting ones now that I look into it more. Bluecoat barrel aged is good so far. I want to try the elderflower one next!

@@blackmagick77 yum...keep us updated on your gin journey!

why? The wash you put into a still to make whiskey is literally called "beer".....because it is. The wort that brewers use to make beer is the same damn thing

Exactly! But a lot of people do feel this is "fake" or "fancy" whiskey for some reason. When in reality it's just whiskey being made with a higher-quality, more finished input, as you said.

yes

He he. I felt the exact same way before my trip to Buenos Aires!