Still It

Alan Bishop is a distiller, podcaster, YouTuber, and spirit historian. In this podcast, we get into the nitty gritty of Absinthe Le Blue. The world tried to kill Absinthe, instead, they saved it!

Lets make a traditional Absinthe Le Blue from the early 1900's. The world tried to squash absinthe, but the moonshiners from the Swiss Alps kept the tradition alive by distilling clear Absinthe.

Like the taste of double pot distillation but short on time or space? The one and done may be for you!

You don't need to be a whiskey sommelier or pro chef to blind taste test Whiskey, bourbon or any other spirit. You can decide what's best for you. Today I grabbed 3 friends to blind taste test 3 commercial spirits alongside 2 of my own home distilled bourbons. I have stiff competition with Pappy Van Winkle ( Pappy 10), Makers Mark and Ironroot's Harbinger! Who is coming out on top?

Still It, ‪@goldenhivemead‬ & ‪@ClawhammerSupply‬ laugh and react to the Myth busters blowing up a Clawhammer moonshine still, Geralt from the witcher distilling spirits, Monster wine, Manuka mead and Doritos liquor.

Ever wondered how to make vodka with a reflux still? How to distil to a high proof and make amazing vodka every time? It turns out home distillation is very much capable of creating world-class high-proof neutral spirits. This video will give you all the tips and tricks I know to pilot your reflux still and make great vodka.

We fermented and distilled Monster Energy! Will Monster ferment? Can you turn it into a wine and then distil it? What does distilled Monster taste like? Find out in this special collaboration with ‪‪@ClawhammerSupply‬ & ‪@goldenhivemead‬ ‪@MonsterEnergy‬

Time to make a super tasty experimental Smoked Rosmary Gin!

Time to make potato vodka at home, its tasty and cheap! The recipe I used in this video: 700ml 65% potato Vodka 8g Caraway 4g Fennel 1.5g Star Anise 1g Bitter Orange powder 4g Aniseed 2g stick Cinnamon 3g Coriander The adjusted recipe I think I will try next: 700ml 65% potato Vodka 9g Caraway 3g Fennel 2g Star Anise 1g Bitter Orange powder 2.5g Aniseed 1g stick Cinnamon 3g Coriander

I would love to fill a Badmo barrel with Aquavit. But before I do that I want to play around with the recipe.

My wife and I tried a black tomato gin a while back. It stuck in our heads as a unique distilled spirit. So lets have a go at making our own homemade, distilled, black tomato gin!

3 different peanut butter ingredients and 3 different techniques in an attempt to make peanut butter whiskey or bourbon.

Real Vs "Fake" Banana, Chocolate Whiskey liqueur, that's what we are testing today. Sweetened Whiskey Base: Your choice of whiskey. A "smooth" light whiskey will make something more akin to the commercial bottle we have. Picking something more oak forward will give a little of the "Banoffee Pie" flavour Erin mentioned. 500ml of whiskey 130 ml of simple syrup 40ml of Glycerine PLEASE NOTE: When using "real" banana or a different brand of essence, you may need to tweak things a little. Essence Only Version 500ml of sweetened whiskey (as above) 15ml Banana Essence 10ml Chocolate Essence Macerated Version 350ml of sweetened whiskey (as above) 150ml Banana and Cacao nib maeration 2ml Banana Essence 2ml Chocolate Essence 20 - 80ml additional simple syrup to taste Distilled Essence Version 330ml of sweetened whiskey (as above) 170ml of Distilled Banana & Cacao Nib Essence 1ml Banana Essence 2ml Chocolate Essence 35-100ml additional simple syrup to taste

We turned apples and apple juice into Apple Jack and Apple Brandy and put them head to head to see which wins. The results actually surprised us.

Erin's scheme worked. I distilled Pine Cones. It seems like it has potential, but I think I did it wrong. What say you?

Everyone knows you have to distil sllooowwwwly, right? Actually, do you? Does it even do anything? If it DOSE do anything, is it actually better?

The story of how a dead end job forced me into my dream career.

So I screwed up a grain order. Im glad I did, it made a dame fine Irish style whiskey. Or at least I think it will be in the years to come.

Today I am distilling VENISON. Weird I know. But there is some precedent for it. Pechuga Mezcal is a thing, so let's give it a go.

Today Im going to experiment with Cassava and Brown Sugar. The plan is to mash the casava add the sugar, ferment and distill it with 3 plates. I KNOW I can make alcohol like this. But will it taste good? Ingredients: 6kg Casava 2kg light brown sugar 2kg Dark brown sugar High Temp Alpha Amylase Gluco Amylase Angel AM-1

Its time to check in on some of my whiskey barrels now that the weather is starting to warm up a little.

Wouldn't it be great to tweak any whiskey or spirit a little bit? To be able to add something to it that would change the profile just a little? That's what I am attempting today.

Time to taste another 5 barrels and see how they are doing!

Erin has taken over the planning for this video and demanded Halloween liqueur. I thought she was kinda nuts, but dam it, like always, she was right. One of them is REALLY good.

Lets make a home made whiskey or bourbon with rice and corn. I want to see if rice is a viable grain for distilling into a tastey whisky.

Is distilled Nutella tasty? Lets find out! This is a recon mission. If it works out the plan is to add nutellla to a "real" spirit. Perhaps Rum or Bourbon.

Let's check out a new botanical for distilling. I will distil it all by itself to get a feel for it. Then make a brand new recipe to show it off.

Time to test distilling dried coconut with vodka in the mini air still. If the test goes well, perhaps we can turn it into a coconut rum?