This week, we're diving deep on a subject that we've briefly touched on before - kvass! We are joined by the wonderful Terran Schackor to talk about this half soda, half beer, all unique drink! In addition, we talk about homebrewing, cultural traditions, and how this relates back to the vikings and homemade mead! Join us for all of this and more!

Petit Maître

½ Belvedere Vodka

1 oz. AKB6 Cognac

¾ Kvas Taras Dark Kvas

¼ Riga Black Basalm

2 dashes Angostura Bitters

2 dashes Peychaud's Bitters

Combine all ingredients save the kvas in a mixing glass with ice, and stir until well chilled. Strain into a coupe glass, and top with the kvas. Express a lemon twist over the drink, and serve.

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Cover image sourced from Wikimedia Commons and used under Creative Commons 3.0

https://commons.wikimedia.org/wiki/File:Kwass-Verkauf_in_Nishnij_Novgorod.jpg

We return from our brief hiatus with the second part of our IPA discussion! We are still with the irrepressible Jordan Paley as we move into the modern era of IPAs. What's the difference between a Hazy and a Double IPA? What is a Milkshake IPA? And how exactly do you have a Black Imperial Pale Ale? Find out all of this and more on this week's Breaking Spirits!

Drink Discussed:

Black Craft

1 ½ oz. Do the Rye Thing Rye Whiskey

1/4 oz. Throw Back Fernet

4 dashes orange bitters

Fairfield Brewing Lights Out Black IPA

Combine first three ingredients in a mixing glass with ice, and stir until well chilled. Pour into a rocks glass, and top with the black IPA. Garnish with an orange twist, and serve.

This week we are once again joined by the wonderful Jordan Paley as we dive into perhaps the most divisive beer style -the IPA! Where did IPA's originally come from? Why are they so popular? And what do those three letters actually mean? We talk about all of this and more on this week's episode of Breaking Spirits!

Cocktail Discussed:

Calcutta Cutter:

1 oz. Darjeeling Barrel Aged Gin

½ oz. Calisaya Liqueur

¼ oz. Hamilton 86 Demerara Rum

3 dashes Polynesian Kiss Bitters

Pizza Port Brewing's Swami's West Coast IPA

Combine all ingredients save the IPA in a highball glass with ice, and stir until well chilled. Top with fresh ice, and fill to the top with the IPA. Stir briefly, and serve with a straw.

This week on Breaking Spirits, we are still discussing all things Faire with the wonderful Marilynn and Renee sisters! On this episode, we move into how the Faire has become a culture unto itself, and how that spirit still echoes through craft brewing, and the modern craft movement in general. How are modern mead makers pushing the limits of the style? Why does Hawai'i need a Renaissance Faire? We answer these questions and many more on this week's episode of Breaking Spirits!

Cocktail Discussed

Honoka'a Rum Punch

1 oz. Ko'hana Kea Hawaiian Agricole Rum

½ oz. Laust Sparrow Blackberry Flavored Gin

½ oz. lemon juice

¼ oz. lime juice

3 dashes El Guapo Polynesian Kiss bitters

High Seas Cosmic Bandito Mead

Combine all ingredients save the mead in a highball or footed pilsner glass with ice. Transfer into a cocktail shaker and shake until well chilled, and open pour back into the glass.. Top with the mead and fresh ice, and garnish with a mint sprig and fresh blackberries.

This week on Breaking Spirits, we are joined by the wonderful Hendrie sisters to discuss the world of the Renaissance Faire, and its deep connections to drinking culture! How did the Faire get started? Is there more to drink there than simple mead? And what does all of this have to do with the rise of craft brewing? Find out all of this and more this week on Breaking Spirits!

Cocktail Discussed:

Purl of the Canyon

1 ½ oz. Anchor Distilling Co. Geneviève Genever Style Gin

½ oz. Shelter Distilling Little Green Monster Absinthe

¼ oz. Hinterhouse Distilling Anorak

3 dashes Angostura bitters

Figueroa Mountain Davy Brown Ale

Combine first four ingredients in a shaker with ice, and shake until well chilled. Strain into a goblet and fill to the top with the ale. Express an orange twist over the surface, and place it as a garnish, and serve.

This week on Breaking Spirits, we are still with the wonderful Arkonn as we discuss the history of sherry finished spirits! In this second part, we go global as we talk about how sherry finishing spread beyond just the Scotch industry, and has become the darling of spirits producers around the world! Join us as we explore all of this and more!

Cocktail discussed:

Link of Inspiration

1 ½ oz. Omar Sherry Cask Finished Whisky

1 oz. Ron Zacapa No. 23 Centenario

1/2 oz. lemon juice

1/2 oz. hibiscus infused simple syrup

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a coupe, and garnish with a lemon twist.

This week, we're joined by the wonderful Arkonn as we explore the history of "sherry-finished" spirits! What exactly does sherry finished mean? What qualities does it impart on a spirit? And why exactly did distillers all across the world start finishing their products in this way in the first place! Find out all of this and more on the first part of this episode of Breaking Spirits!

Cocktail Discussed:

Mutchlin

1 1/2 oz. Sexton Irish Single Malt Whiskey

1/2 oz. The Sassenach Wild Foraged Scottish Gin

3/4 oz. Dolin Dry Vermouth de Chambery

1/4 oz. Drambuie

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a coupe glass, and garnish with a lemon twist.

This week, we continue our discussion about all things American Single Malt with the wonderful Chris Rickabaugh! In this second part, we're focusing on what makes these whiskies so different from their single malt counterparts in Scotland or elsewhere around the world. Join us as we talk about barrel finishes, bespoke smokes, native peats, and much more on this episode of Breaking Spirits!

Drink discussed:

California Winter

1 ½ oz. St. George Single Baller Single Malt Whiskey

½ oz. Golden Beaver Biba Soju

¼ oz. Akori Cherry Blossom Gin

¼ oz. Hinterhouse Bierschnapps

¾ oz. lemon juice

Topo Chico

1 perilla leaf

Slice the perilla leaf into strips, reserving one for the garnish. Muddle the remaining strips in the lemon juice at the bottom of a highball glass. Add ice, and the remaining ingredients save the Topo Chico. Stir briefly to combine, top with Topo Chico, and serve with a straw and a perilla strip garnish.