Distilled. Issue 7

Sustainability, literature, history: Issue 7 looks at best practices in mezcal, and taxonomy in spirits with a deep dive into genever. We chart the past and present of bitters, muse on the Old World revival of rye, and we get bogged down in peat. For dessert we indulge in word and drink courtesy of Hemingway’s lost diaries.

Distilled is an independent magazine that showcases the craft and culture of fine spirits, including their makers, their terroir and their stories. All of our features are original, independent works specially commissioned for Distilled, published twice per year in the spring and fall. Issue 7 is 80 pages and perfect-bound, printed on 80lb Supreme Gloss.

Also in this Issue

Peat, Smoke and Spirit
We take a walk on the wild side to explore the ancient and primeval landforms that give birth to peat, and its influence on the whisky we drink.

Dutch Courage
Genever, jenever, genievre: we take a detour through taxonomy to demystify the Old World’s most misunderstood spirit.

This is Not a Ryevolution
Everything old is new is old again: a look at the rollercoaster ride that is giving birth to Old World rye whisky.

For Bitter or For Worse
Charting the rise, fall and revival of cocktail bitters from Mark Twain to mustachioed bartenders in Brooklyn. User manual included.

Two to Tango
Immigration, art, parrillada: our take on Argentina’s bittersweet love affair with Italy’s most notorious amaro, Fernet Branca.

Drinking Hemingway
From absinthe in Paris, to Daiquiris in Cuba: novelist Brad Smith recreates Papa’s lost diaries, with illustrations by the talented Colin Laurel.

Shaken & Stirred: Ramos Fizz

The Last Word: Speyside