Whiskey, Absinth, History & Production Tips With Alan Bishop

[@hipgnosis2]

This was an absolute pleasure for me, thank you for the opportunity Jesse!

[@tylerar87]

Would it be possible to upload this to the distillers talk Spotify ?

[@highandangry4265]

Man it's so cool to listen to someone on the same wavelength as me. The dark grungy flavors and the light punchy flavors are everything I go for in my spirits... Thanks Alan and Jesse! And hopefully I'll get to talk to you all and pick your brains one day!

[@danthemann]

Wow! Took 3 days to listen (and relisten!) to it but great info. Thanks

[@StillnTheClear]

Great show, Jesse. I'm a big fan of Alan Bishop.

[@MultiTut69]

One of the most informative podcasts I’ve watched. Great job

[@troyconnolly907]

Have been following Alan and always wondered why has this bloke only got 500 followers with the info he provides. He gives detailed advice and comes across as a guy that wants to openly share what he knows. I feel if you wanted to ask him for advice he would be someone that would give that to you for no other reason than enjoyment of teaching others.

[@hipgnosis2]

Much appreciated!

[@TheBaconWizard]

I have done absinth in the air-still and it was fine, go for it.

[@TerrellJoel]

I will grow herbs ! The farm is in the Valhalla Valley B.c. Canada. I just bought my first pot still and am now watching every video I can on distillation. Though I have many years practicing with extracts I have always wanted to begin the study into spirits. So far you are giving me lots of good lessons. Thanks for the help.

[@paulmarkham9689]

Love Alan Bishop, Brother from another mother

[@Akerfeldt77]

Great info. I checked it out while doing the mandatory reading on homedistiller forums. Good stuff

[@gregcoram6974]

Awesome !. Loved it. In fact I was so entranced that my low wines carboy overflowed and now I have to mop up at least a litre of low wines, haven't made that mistake in years. I've been making absinthe for years and I learnt heaps from Alan. Love this craft even when you think you've nailed something an Alan comes along and you realise you're not even close. You didnt talk colour much. Mine is a beautiful green when I first infuse it but about 2 weeks later it goes brown. Most people are cool with this. I tell them that if they have an absinthe that stays green then its probably an artificial colouring. I hope this is right. Alans subscriptions went up by over fifty whilst I was watching this, I was 670 something. Looking forward to catching up on his content. As he said wormwood grows real easy it will take over your garden if you let it, it will die back a little in frosts but you cant kill it. Im sure your local nursery could get it for you. Ive been using a t500 fully detuned, no reflux, empty column for the botanic run. Herbs straight in the still no bags, false bottoms, nothing.No problem with scorching at all. The flavour is hard to get out though, so follow his advice on acid run and hot water etc, definitely clean straight away. HOT TIP: 3 parts Coffee Liqueur and 1 part absinthe tastes like darell lea chocolate covered liquorice, delicious.

[@hipgnosis2]

Thank you for the kind words! I'm definitely trying the coffee drink!

[@Stewbphoto]

This is a good one. I have been watching Alan for a couple of years now and I like his way of thinking and philosophy on distilling.

[@hipgnosis2]

Thank you and much appreciated!

[@jakedyer2674]

That harmony sovereign there behind him is sweet! I have 2 just like it!

[@excalibur4029]

This was absolutely AWESMOE Jesse, been a long time fan and love your channel and content, but these interviews are eye opening and incredibly informative. Also love the idea of bringing knowledge of grain bills into the pot distilling process to get different flavours.

[@gorethegreat]

Guys. A great channel. Love it. Barley and Hops and Still it!

[@TheFastfoodgaming]

I swear you have a mic in my work truck. My helper and I were talking about absinthe last week

[@petervro]

Hi Jesse: about the little airstill: I have one too and to make sure that stuff doesn't scorch, here is what I do: I bought a stainless strainer from briscoes, and then removed the mesh bit. That is just a little bit wider than the diameter of the airstill. I drop in a stainless steel hoseclip of about 10 cm diameter and 10 mm height into the bottom of the airstill and then push the mesh down so it sits on top of the stainless steel clip (so just 10 mm or so off the bottom) and put my botanicals in... works a treat.

[@puppyprincessandturtletort8256]

Two absolute legends! Both of you have inspired me to enter the craft, build my own still and thumper. Now “hypothetically“ creating some great liquor. Thanks gents 🥃

[@puppyprincessandturtletort8256]

😂 just realised my kids have created my username 😂

[@hipgnosis2]

Hell yeah! So glad to hear that!

[@top6ear]

I will need to make a pot of coffee and get comfortable before watching this. I am curious about the absinthe, I want to make the real deal

[@petervro]

Great episode! Thanks Guys. I have some questions about absinthe. I'm in the process of making some absinthe and gathering my botanicals. I have most but not all yet. I have some questions about your mash, which is a sugar shine with the addition of some rolled oats and raisins. What is the process for those additions: Do you do a little mash for the the rolled oats first and then add them when you go to ferment the sugar shine? Ditto for the raisins: Do you add them whole to the ferment or do grind/smash / boil them up a bit first so the yeast can get to the sugars? Also with regards to suppliers of absinthe botanicals, can you share some website / details of good suppliers. In particular, I'm after A. Pontica (small roman wood) It seems to be very hard to find and what is out seems to be of a lesser quality. Have subscribed to your channel, Alan. Keep up the good work!

[@hipgnosis2]

I typically chop raisins in a Blender and then add with yeast. Star Wes and Mountain Rose are good sources for botanicals. Unfortunately Pontica is very hard to source.

[@awf118]

Love your videos. Keep up the good work. Sweet T-shirt too!

[@torchmd]

I have that story of my dad waking me up after drinking when I was 16. It was a good lesson learned, in a way that makes me miss him a lot.

[@BillMcGirr]

Great to see Alan on your channel… 2 of my favorite distilling channels together. Strong.💪 Good stuff.👍🥃

[@wckd99gt]

This is great! I live in south central Indiana, about 90 minutes from French Lick. I will have to check this place out!

[@dilley_esq]

A great collaboration!

[@jonathannewell58]

In the 70's tractors became more affordable. Prior to that the U.S. was still growing a lot of oats as feed for draft horses. Simply put, oats were more valuable in our recent past as an agricultural driver for livestock driven equipment. And once tractors became more common in use the agricultural bills died off as there was not a lot of need to grow oats to feed draft horses.

[@MrJimCunningham]

I enjoyed this podcast very much. Thank you guy's.

[@TacticalKiwi4862]

Adding a second comment: This was so fun and very informative! I'll be honest, this was the first podcast video of yours I've watched. But it was very well done.

[@thomasstadaas3599]

Great stuff Jesse 👍 Allan is a great source of information, hopefully you will get him some subscribers 🤞🤞🙏 Keep it up, love from Norway ❤🙏

[@nicholassmith9051]

Best one yet...ive got a lot of reading to do.

[@stevemason7790]

Great podcast,lots of info here.Checked out Alan's channel,really cool.

[@hipgnosis2]

Thank you!

[@joshuaice6046]

This was a great and educational podcast to watch and I'm definitely going to try smoking some apples!

[@fearoffema]

Guess I gotta try to make absinthe

[@owenlangdon6461]

Best whole grain rye to get in NZ is from Milmore Downs. They also grow other whole grains too.

[@LipovBog]

enjoying this a lot, thank you

[@Bobthebuilder.69]

Idk how I missed this gem of a video...and Alan and Bearded could easily pass as brothers.

[@MultiTut69]

😂😂😂

[@siggyincr7447]

Great conversation, I'd be on board for a follow up video.

[@TacticalKiwi4862]

I love Absinth! Both the drink and its history!

[@lordsqueak]

Is it just me or.. is the video only playing audio on the left side? The introduction is ok, its audio on both channels, so we know my audio is working, but once it goes into the podcast, its left only. (and thats something I've noticed on other videos as well.)

[@kentaltobelli1840]

Yes same here, uncomfortable on headphones ☹️

[@travelingman45]

Anyone write out the recipe? I want to try this now, since I too love eggnog

[@derekwatson6980]

Hello jesse I was just wondering why no one uses fresh corn? And how do you keep yeast alive after fermentation so I can reuse it for next batch? Love your show. I've Learned a lot.

[@chagarlic6829]

Love your show Jessie ! Still it and keep still’n It 4 Life ! I’ve learnt a whole lotta need ta knows and how properly to’s ! Love this craft/hobbie I am having a kick ass week ! Still on brotha !

[@mikemuzzell5167]

Allen I love the fact you are dealing with the legendary Rush and I love TPB. You’d be king if helix was involved with something some where. Subscribed to your channel looking forward to new content. Chase! I love this channel! Keep chasing the craft I’m watching too I’m like your lil apprentice that you didn’t know you had jk.

[@hipgnosis2]

Thanks man, much appreciated!

[@kjdevault]

At about the 19 minute mark, y’all are discussing the pats and the fatty acids they contain. One of the bases for esterfication are fatty acids. Makes me wonder if there’s more to the oats than we are taking advantage of.

[@MeirbhinOConaill]

55min in: after the past few months in NL that in bars I noticed local brandy on the optics and whiskey was on the shelf. I'm very interested to see what the "NL burbon" scene comes up with.

[@MeirbhinOConaill]

They must call it NiL-burbon

[@andyn3532]

Love using chocolate malts in my brews first made a braggot that wasn't brilliant as a braggot but made an amazing spirit so I've been experimenting with it since minus the honey.

[@imaxinsertnounherex]

Nice to see a fellow Hoosier with Kentucky heritage!

[@joshwells4020]

.Podcast timestamp 47:05, I find it interesting that I just TODAY stumbled upon both of you two's content. However, I have been majorly into organic chemistry over the past few years. I watched a video of a young chemist who made some toilet paper moonshine. Um, just because he could, I suppose, it had nothing to do with flavor or anything like that. But what he did automatically was separate some of the wash to run separately so he could get the actual percentage of yield but most importantly what the yields percentage comes from whatever he used of his enzyme, glucose, ect. So, that part of the podcast was super interesting to me that a very young person with a primarily chemistry background versus 9 out of 10 commercial brewers. Will actually know what their enzyme or yeast is contributing to their wash and final yield. Hard to believe that many large scale distillers/brewers don't understand that. Alan, I really appreciate the amount of research you put into your craft, i.e. referencing commodity sales during certain periods and or crop choices that people have used during key times in history when X vintage was popular. ❤

[@JCTheSniper15]

As a native Kentuckian that spent a long time living in Southern Indiana, he is correct that it is Hoosier occupied Northern Kentucky. I also wouldn't get too persnickity about an Indiana "bourbon" (though it's still not real), but heaven forbid you label something as bourbon that's coming from like Illinois or Wisconsin or some nonsense.

[@ebjamville]

Jessie, as you planning trip to Texas, try the HEB house brand root beer sweetened with cane sugar. Great stream - have listened several times.

[@nicholassmith9051]

I roll raisin and oat plus brown sugar and a dash of cinnamon..amazing base but don't forget the Lemmon and black tea..

[@docr8197]

I dont know if they were using run style pots back then but flavor carry over is the point right 🤔

[@torhemligt487]

With the sound only on the left side I can listen to this with headphones without going completely crazy

[@hedleypepper1838]

A goid listen, thanks, I've subbd to Alan's chanel 😊

[@TheNumbers400]

I´ll share a secret with you guys. It is called Skyr. It is an Icelandic Lactic/cheese culture that makes some of the most creamy and smooth sour beers you´ll ever find. Skyr is sold as a yogurt type of dairy product, often with fruit, but it is actually more related to cheese. It has no cheesy notes to, more like yogurt. You should try it out to sour a mash ;)

[@hipgnosis2]

I definitely will!

[@TheNumbers400]

@@hipgnosis2 I´ll send you some. Get in contact with me and I´ll get you what you need.

[@humanonearth1]

Well the malo ferm should actually raise the ph correct?

[@Marfoogled.Bar.Brewing]

I'm drinking Absinthe as I'm watching this video

[@bollybobthorton4021]

Hi Jesse, sorry to ask an off topic question on this video comment section but hoping to catch you on a current video. In one of your other videos you used a fruit crusher you got off ali express i believe. Is it any good? Currently I am using a heavy bar ( its close to 50 lbs) with a square piece of oak I affixed to the end to literally smash my fruit to bits. I am 6'4" and big so hulk smash is working but it can be a bit messy. I am sure there's a better way. Anyone feel free to chip in if they've had luck on Ali or other supplier :)

[@jamesklinicke9384]

Are we allowed to send you samples of spirits? I have three of the Jade line. They are much different and much much better than Lucid.

[@ZeroDeg]

My favorite beer is going to the brewery n order a Dirty Hippie from Palisade Colorado , my favorite

[@Mmurlan]

if I make an apple brandy by distilling apple cider and then add cut apple pieces to age is it no longer apple brandy?

[@hipgnosis2]

Depends on how technical/legal a home distiller wants to be I suppose.

[@tafrog5552]

recipe please for absynth i have found many but none of them have any cohesive weight measurement and all of the ones i have found vary so much that there is very little to actually follow

[@T.Mitcbree]

2+ hours 😱

[@colingregory7464]

Master Distiller kind of implies that you have learnt Everything My favourite drinking pastime, is having my dose for the day early and then watching everybody else get drunk while I sober up and I am an incredibly intelligent drunk ! For various reasons including food poisoning the worst alcohol experience I had was root based schnapps which made me feel even more violently sick than I already was Was going to ask if anybody ever plays with things like curry leaves as a flavour Have you played with cold distillation at all, I suspect that its been used as a way to make Apple "brandy"

[@docr8197]

Rather than putting the solids in the boiler - put the damb things in a large thumper as a second stage distalation. This will give you the heat and the high proof your looking for and you could even put harts in the thumper and a more refined second run in the boiler. Thus reducinging any foreshots and heads waisting the loss of inital herb flavors 🤔

[@josephwhite8495]

Horehound is a candy that has a blend of root beer, sassafras, and licorice flavors.

[@williamarmstrong7199]

None of your podcast links work. :( Working now thanks.

[@BrianHill2112]

LMAO - I got to try the Doritos whiskey! I think you ruined Jonathan's fermenter...

[@dus10dnd]

I wasn't aware that it isn't normal to be aware that you're drunk... that is always how it works for me. I always turn it into a game because I try doing complex math or something and see if I can overcome the effects of inebriation.

[@flipsidezw]

My left ear is overloaded.

[@stefanleijon9637]

For me there is just audio in the into, and the image is really laggy and weird. Then the sound disappears for the rest of the video.

[@williamarmstrong7199]

For many years "Absenth" containing wormwood was banned in the UK, although not now anymore. My son cannot drink Absenth (genuine stuff) because it turns him nasty. No other alcohol does that to him. If you ever met him it is hard to imagine him as a "nasty" person. However Absenth dose the trick.

[@the_whiskeyshaman]

This is my shit. And no the herbs will not scorch in the air still.

[@StillIt]

Can confirm. Just finished bottling the absinthe up. . . . . lets go!

[@mustavertwang]

We can all be artists.

[@kentaltobelli1840]

Only left channel audio!!!! 😧

[@colingregory7464]

Have either of you played with Quinoa and other esoteric/new age stuff to see what happens ?

[@littlehills739]

left ear only soz cant do this sounds wrong. if this happens again please copy past the mono audio to make fake stereo in 2nd track

[@jwalsh5764]

There’s a video tour on KZbin of the buffalo trace distillery where they mention that they store the yeast with hops.

[@TheTrashpanda979]

Hows dude gunna come out here lookin like both mythbusters

[@Sibula]

Oh man, the podcast seems really interesting but the whole audio seems to be on the left channel so it's unbearable to listen with headphones...

[@interstellarsurfer]

We may enjoy it more, if it weren't mono audio. 🤷‍♂️

[@Abbynorml1979]

wow, my left ear

[@nicholassmith9051]

My oat run and brown sugar....5 gal..1.2 gal @ 40%

[@thine_pale_one59]

i dont like wisky but thats because i abused it to much when i was younger now the smell and flavor just remind me yellow bile i spewed up when i got alc poisoning.

[@ryanboyd6075]

🥃

[@asiasmells71]

Thank you.. and f@ck you.. awesome..!!! Botanicals full on and NO lined jacket cheats you lucky bastard. Haha. Love how this guy is off the beaten path full on in the thorn bushes and making it work.. One edit.. more to life then just corn...!!!

[@hipgnosis2]

Thank you, I strive to live in the Heath. In the world but not of it! #metalAF

[@charlesvickers4804]

So this is like distilling essential oils with liker.

[@ZeroDeg]

A Dirty Hippie beer is a stout of FatTire be🎉

[@coconutfleetsleeper5717]

This is only coming through in one ear....

[@ZeroDeg]

On my todo list i want to do sweatfeed n molasses liquor

[@darkmann12]

LEFT EAR ONLY

[@coryworldpeace3957]

Cobra kai

[@Doubie.]

To be fair though most of what mgp is/puts out is pretty not great (I’m not saying terrible) it doesn’t help the industry view of Indiana

[@iansprojects3081]

For what I have barely talked to him or let alone seen him and he won’t help with his fish and one already died from tank not being cleaned and how your mom doing

[@JoshLawn]

I don't care for that guy. He seems like a confident know it all, yet doesn't have the credibility of the real sages of whiskey. I believe it's his luck and portrayed confidence that got him this far, not so much real talent/knowledge.

[@BillMcGirr]

I fully realize everyone is more than entitled to their own opinion… I find Alan’s channel very interesting and informative. He delves into deeper topics than many distilling channels. Not sure if you’ve ever deep dived into his content… But he’s definitely worth watching. Best wishes.😊👍🥃

[@hipgnosis2]

I certainly don't think of myself as a "confident know it all" at all. I am constantly trying to learn more from everyone that I can and always have. I also don't take myself very seriously. I'm not sure what a "real sage" of whiskey is, but if it is what I think it is I'm pretty sure I'd rather not be one. If luck got me this far instead of talent, well, I thank her, and I must be really great at manipulating palates across the industry. Not everyone is into my style of spirits or talking, and that's ok, but certainly I'll be the first to let you know I am not always correct, no am I anything approaching "confident" in real life.

[@333fux8]

Way to long of a video mate sorry wouldn't watch

[@bosherba]

jessie, why there is no sound after your intro? as soon as video switch to you two sounds cut off. cheers