Episode 233 - Meated Whiskey with Matt Power of Tamworth Distilling

In this flavorful conversation with distiller Matt Power of Tamworth Distilling, some of the topics we cover include:

• How the “House of Tamworth” series began as a research initiative designed to understand what the FDA considers “acceptable” flavoring ingredients, and snowballed into a passion project highlighting uncommon or underappreciated flavors and aromas.
• Why the “flavored whiskey” category has developed a slightly sub-par reputation, and what Matt and his team are doing to elevate this category.
• How Matt employs some serious technology - namely, a rotary evaporator - to isolate flavors and aromas from nature and infuse those compounds into their spirits in a very strategic way.
• We also sample the “Deerslayer” whiskey from the House of Tamworth collection, which was inspired partially by a german fermented sausage dish and partially by the aromas of hardwood smoke that you’ll smell wafting on the breeze during a New Hampshire winter.
• Along the way, we cover other important topics like maple syrup infused with dead people, the seductive stink of the Corpse Flower, strategies for combatting invasive green crabs, and much, much more.

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