))
A disappearing food franchise. The story behind how a Vietnamese spring roll ended up on the menu of Senegalese restaurants. We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obse ...
A Dive Into Japanese Whisky and Why Brands Choose to Age Whisky At Sea with Jay Cole of Kaiyo
Manage episode 303388797 series 2955135
By Travel Fuels Life LLC and Drew Hannush. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.
As a nice pairing with this week's Whiskey Lore episode about whisky aged at sea, I'm hear to talk about a sea aged Japanese whisky called Kaiyo.
This spirit makes its way from a Japanese warehouse to Liverpool England, picking up personality all along the way.
Join me was I taste a single cask version and we talk Japanese whisky, history, and working with tough woods like Mizunara Oak.
67 episodes
