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The Moral Of Modern Liqueurs With Apologue's Robert Haynes

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Manage episode 301775233 series 2911440
Contenido proporcionado por Cocktails Distilled. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Cocktails Distilled o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

We're used to craft distillers turning their hands to primary spirits, such as gin, whiskey tequila and even vodka, but one category that seems to have been mainly left alone is that of liqueurs.

Apologue Liqueurs is not only taking a craft approach in terms of production but also trying to shake the drinks category up with the use of unusual flavours that possibly fill a gap we didn't even know was there.

To find out more, we talked to Chicago bartender, Robert Haynes from Apologue about uncommon ingredients, educating consumers, and, of course, the drinks that can be made with their liquids.

  continue reading

Capíttulos

1. The Moral Of Modern Liqueurs With Apologue's Robert Haynes (00:00:00)

2. What made you think that it was important to start Apologue? (00:01:26)

3. Now in the traditional meaning of the word, an apologue is a moralistic fabel. Why did you choose that name? (00:03:05)

4. Now, as you mentioned, you're a bartender by trade, working at Violet Hour and your own bar Analogue, how has that experienced coloured your approach to the brand? (00:04:17)

5. Now it would have been much safer and easier for you to recreate existing flavours. What made you want to seek out the new and unusual? (00:05:33)

6. How do you decide what flavours are needed? (00:07:54)

7. Now you talked about working with local producers, I wonder does that in some ways limit what you can create or is it as broad as you were saying in terms of what is actually out there? (00:10:24)

8. Speaking of the saffron, how easy is it going to be to maintain that? (00:12:48)

9. Looking at your range, as it stands at the moment, it seems to fit into the basic cocktail categories of fruity, bittersweet, spiced and herbal. I assume that was intentional? (00:13:43)

10. Celery is something that we're all used to in bitters, but savoury liqueurs are a little bit unusual. What sort of flavour does the liquid bring? (00:15:42)

11. Moving on to the aronia berry, what berry flavour would you say it's closest to? (00:17:42)

12. Now moving on to the persimmon, that's an unusual choice. What sort of flavour does that impart? (00:18:50)

13. And the last one, the saffron (00:19:38)

14. Which of the liqueurs is your favourite? (00:20:57)

15. If someone's looking at your range, how should they first approached the liqueurs? How will they know what to do with them? (00:21:41)

16. You list the ingredients on your bottle. How important is that transparency been? (00:23:12)

17. How much education have you had to do to try and ensure that people understand. (00:24:25)

18. What is the reaction of bartenders been to the liqueurs? (00:25:57)

19. Now I imagine there'd be quite a few cocktails that bartenders have created that even you didn't expect. (00:26:22)

20. What is the brand working on next? (00:26:59)

21. Obviously you'd be available throughout Chicago. Where else in the us can people find the brand? (00:27:39)

125 episodios

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iconCompartir
 
Manage episode 301775233 series 2911440
Contenido proporcionado por Cocktails Distilled. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Cocktails Distilled o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

We're used to craft distillers turning their hands to primary spirits, such as gin, whiskey tequila and even vodka, but one category that seems to have been mainly left alone is that of liqueurs.

Apologue Liqueurs is not only taking a craft approach in terms of production but also trying to shake the drinks category up with the use of unusual flavours that possibly fill a gap we didn't even know was there.

To find out more, we talked to Chicago bartender, Robert Haynes from Apologue about uncommon ingredients, educating consumers, and, of course, the drinks that can be made with their liquids.

  continue reading

Capíttulos

1. The Moral Of Modern Liqueurs With Apologue's Robert Haynes (00:00:00)

2. What made you think that it was important to start Apologue? (00:01:26)

3. Now in the traditional meaning of the word, an apologue is a moralistic fabel. Why did you choose that name? (00:03:05)

4. Now, as you mentioned, you're a bartender by trade, working at Violet Hour and your own bar Analogue, how has that experienced coloured your approach to the brand? (00:04:17)

5. Now it would have been much safer and easier for you to recreate existing flavours. What made you want to seek out the new and unusual? (00:05:33)

6. How do you decide what flavours are needed? (00:07:54)

7. Now you talked about working with local producers, I wonder does that in some ways limit what you can create or is it as broad as you were saying in terms of what is actually out there? (00:10:24)

8. Speaking of the saffron, how easy is it going to be to maintain that? (00:12:48)

9. Looking at your range, as it stands at the moment, it seems to fit into the basic cocktail categories of fruity, bittersweet, spiced and herbal. I assume that was intentional? (00:13:43)

10. Celery is something that we're all used to in bitters, but savoury liqueurs are a little bit unusual. What sort of flavour does the liquid bring? (00:15:42)

11. Moving on to the aronia berry, what berry flavour would you say it's closest to? (00:17:42)

12. Now moving on to the persimmon, that's an unusual choice. What sort of flavour does that impart? (00:18:50)

13. And the last one, the saffron (00:19:38)

14. Which of the liqueurs is your favourite? (00:20:57)

15. If someone's looking at your range, how should they first approached the liqueurs? How will they know what to do with them? (00:21:41)

16. You list the ingredients on your bottle. How important is that transparency been? (00:23:12)

17. How much education have you had to do to try and ensure that people understand. (00:24:25)

18. What is the reaction of bartenders been to the liqueurs? (00:25:57)

19. Now I imagine there'd be quite a few cocktails that bartenders have created that even you didn't expect. (00:26:22)

20. What is the brand working on next? (00:26:59)

21. Obviously you'd be available throughout Chicago. Where else in the us can people find the brand? (00:27:39)

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