Tipple Theory

Sean and September are wrapping up their season of whiskey with the progenitor of whiskey in the US, Moonshine! It had humble beginnings coming over with Irish and Scottish immigrants Moonshine was used like a currency in some parts and functioned as more than a way to get a bit tipsy. Like most things, as soon as it gets popular, then the government wants to tax it. That's what happened to Moonsh...

This episode Sean and September dove down under to talk about Australian whiskey. The prominence of Australian whiskey has been hard won. A variable climate combined with frequent shifts in distilling laws made the industry very slow to grow. But the did it! Now the world is better for it. Grab a beverage and join us. Cheers!

Welcome to another non-episode! Un-episodic things happened this last week. Sean went to Mexico and brought back some Pulque, Mezcal, and Tequila! Taste along and learn about the phases of drink that agave goes through to become a party drink you'll love forgetting to remember. Remember, this is not an episode.

A bold new area for whiskey creation lies ahead of you. Lebanon! Where distillation have been happening since about the beginning, but making whiskey is relatively new. So new, that there is little in the way of documentation. Even brand websites don't tout their prowess the same way other countries do. Maybe its the age of the industry, could also be the culture. Either way we're going to get com...

This week Sean and September take a look at whiskey from India. While the country may have started out making other distilled beverages, whiskey has hit the scene with some force. It's going in popularity with the local market, and their "craft" distillers are making single malt expressions that hold up extremely well in international markets. This was absolutely new for us, but it's delicious. Ch...

In this episode Sean and September discuss distilling in China. Baijiu is the name for the most popular distilled spirit in China. It's somewhat akin to moonshine in the U.S. but with more refined production methods and appreciation in China. At the turn of the last century Baijiu was recognized at a festival abroad and since roughly 2020 China has been producing whiskey for export. The domestic C...

Welcome to Tipple Theory, exploring the history and characteristics of Japanese whiskey. Sean and September will talk about how distilling and whiskey got to Japan, how it caught on and how the industry is doing today. They'll try out Shibui and try a cocktail made just for Japanese whiskies.

This is not an episode, we took a little Memorial Day break this week. So there is not episode. IF you want to hear Sean talk about Fassionola syrup (and mispronounce it), then go ahead and listen. Sean also tries Bluemoon's NA Belgian white beer, for those just a little curious about that. Cheers!

Welcome to our Blended Whiskey episode! In this episode Sean and September will talk about how blending whiskies came to be, why people still do it, who does it and some brands that do it well (and don't). Be sure to check out our patreon for extended video recordings and the show's cocktail bible.

Let's talk about rye, the grain and the spirit. It is both spicy and sweet, and the base for its name sake whiskey as well as an additive to other spirits. Join September, Ty, and Sean on this rye exploration.

On this episode Sean travels solo in his sound booth to our neighbors to the north to explore their whiskey heritage and where we get some commonalities and differences. We'll look at how distilling came to Canada, and how our whiskey industries have been connected for a good long while.

It's time for Scotch! Episode 3 of our season of whisky takes us to one of the granddaddies of the style. Sean and Ty talk about how whiskey got to Scotland, its regions, and how it has evolved technically and legally over the years.

In this episode Sean, Ty, and September talk about Irish Whiskey; one of the 2 progenitors of modern whiskey (can you guess the other?) We talk about the origins of Irish whiskey and how distilling got to Ireland (when, is a bit fuzzy). We talk about how distillers in Ireland almost died out and some great ways to enjoy Irish whiskey.

Welcome to the first episode of Season 2, the season of whiskey. In this episode September and Sean are diving deep into bourbon and introducing our season 2 guest Ty, Senior Bartender at Atlanta's Famed Canoe Restaurant.

Glass is in session. Our closing episode of season 1 is all about the vessels that carry your tipple to you. We'll go over the essential glasses you should have at home and other more common types of glasses that you will encounter on your sipping adventures.

On this episode of Tipple Theory September and Sean discuss the basic mixers you should have behind your bar at home, as well as the difference between Soda/seltzer water and club soda. Be sure to check out our Patreon for behind the scenes video of the show and video on how to make each week's drink.

On this episode of Tipple Theory September and Sean discuss the intricacies of brandy, cognac, and the many other varieties of this fruity spirit. Make sure to check out our patreon for video of how to make this week's drink and BtS footage of the show.

This episode September and Sean discuss vermouth and bitters sweet cousin: Cordials. Cordials have ancient roots, and also share those those oh so common medicinal origins. They diverge, however, with their spirit base, sweetness, and general ease of consumption by themselves. Join our breakdown of this spirit as we swerve past Jager and Rumple Mintz to discuss what cordials are and how they came...

The bitter truth comes out! Sean and September talk about the origin of bitters and how this "medicine" and it's affiliations with the snake oil industry were shed as both regulations at the beginning of the last century and the birth of cocktail culture took bitters in a whole new direction.

Like many of our favorite beverages, vermouth has a shared origin as a medicine. Modern vermouth has some specific requirements to make it [Italian] vermouth. It must be at least 75% wine, be fortified, and include wormwood among its infused herbs. That being said there are a wide variety of vermouths and it can be enjoyed many ways. Listen as September and Sean break down the details of that dust...

Tequila is: fermented Webber Blue Agave + coming from Jalisco, and specific municipalities in Guanajuato, Michoacan, Nayarit, or Tamaulipas. There are more varieties of agave and regions that ferment them too. Listen as Sean and September break down all the ins-and outs of tequila.

Where did Rum come from originally? What makes it unique to other spirits? US regulations on importing awesome foreign rum, and what about Captain Morgan? Join September and Sean as they explore one of those must have bar spirits, Rum, Rhum, Rhon, Rumbullion, and Kill-devil.

In this episode we're continuing our season 1 tour of bar basics with whiskey. Whiskey is a distilled spirit that must be made from grain. It's popular around with world, but here in the U.S. it's most popular expression is Bourbon. We'll be talking about both and what distinguishes two brown (generally) luxuries.

Gin is a botanical spirit with a long history that didn't even start out as the Gin we know today. Sip along with September and Sean as they explore and imbibe Gin, the evergreen spirit.

In this episode September and Sean talk about the origins and use of vodka, the "neutral spirit". Featured Cocktail: Vesper Martini Please chime in by emailing us at tippletheory.com, we would love to hear from you.  In the next episode we’ll be talking about Gin! Check out our Patreon at Patreon.com/tippletheory for videos and recipes!