In this episode of Whiskey Provisioner, Richard and So-Han welcome back a favorite guest, Amanda Beckwith from Virginia Distillery Company, along with special guest Erin Lee. Fresh off her travels, Amanda brings a rare treat from the "Courage Club" to face off against one of the most ancestral teas in So-Han’s arsenal.The Pour:Amanda unveils a 9-Year-Old American Single Malt aged in White Burgundy casks. Sitting at a robust 56% ABV, this exclusive release brings notes of salinity, creamy richness, and honeyed almonds that challenge the typical profile of American malts.The Steep:So-Han counters with a Phoenix Shui Xian (Water Sprite), a Dan Cong "Single Bush" Oolong from the Phoenix Mountains. Known as the genetic ancestor to many modern Oolongs, this charcoal-roasted tea offers a tropical peach nose and a heavy, juicy finish. So-Han also demonstrates the Hui Gan technique—saving the first steep for the very end to capture the "returning flavor."The Conversation:The table gets technical as the group discusses:The "Apple Juice" Effect: The surprising emergent flavor when mixing this specific scotch and tea.Barrel Boot Camp: How Amanda manages "speed dating" casks and using technology to track humidity pockets and leaks.The Chemistry of Flavor: From Ethyl Formate (center of the galaxy/raspberries) to Isoamyl Acetate (banana/bubblegum).Perpetual Soup: Using Solera-style vats to maintain consistency in whiskey blending.Join us for a session of "nerding out" on fermentation esters, oxidation, and the art of the perfect blend.

Welcome back to Whiskey Provisioner! Hosts Richard and So-Han (West China Tea) are joined by guests Amanda Beckwith (Virginia Distillery) and Erin (Few Spirits) for a deep dive into the intersection of tea and whiskey.Erin brings an incredibly unique bottle: a Few Spirits bourbon collaboration with The Smashing Pumpkins. This whiskey wasn't proofed down with water; it was brought from cask strength to 93 proof using a rose-petal-scented red tea from co-founder Billy Corgan's own tea shop.To pair with it, So-Han selects a floral Sheng Puerh containing Yunnan rose and chrysanthemum. He explains why he chose to contrast the whiskey with a light, fresh tea rather than match it with a dark one. The pairing is a success, bringing out notes of cherry, vanilla, and a nostalgic "White Rabbit" milk candy flavor.From Tea Sommelier to Distiller: Erin shares her fascinating origin story, explaining how her formal study as a certified Tea Sommelier led her to see parallels in whiskey tasting. She details her journey into the industry through the American Craft Spirits Association's (ACSA) "Step Up" diversity program, which included training at Westward, Diageo, and more.The Whiskey: A detailed look at the Few Spirits x Smashing Pumpkins collaboration and the process of steeping 25-pound bags of tea to create the unique proofing liquid.Distillery Lore: Learn the cheeky origin of the "Few Spirits" name and its direct nod to Frances Elizabeth Willard (F.E.W.), a prominent leader of the Temperance Movement in their hometown of Evanston, Illinois.Future Experiments: Erin discusses Few's creative spirit, including their experiments with Koji-fermented whiskey.Whiskey: Few Spirits Smashing Pumpkins Collaboration BourbonTea: Seven Color Flower Sheng PuerhJoin the conversation for one of the nerdiest-ever episodes on flavor, craft, and the surprising parallels between the worlds of tea and whiskey.⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Erin Lee https://www.instagram.com/littlesipper https://www.fewspirits.com/Guest - Amanda Beckwith https://vadistillery.com/ http://instagram.com/vadistillery

Dive into the ultimate pairing experience as Richard and So-Han of West China Tea welcome CJ from Still Austin Whiskey Co. back for a deep dive into the world of cigar blend whiskey.In this segment, CJ introduces the highly anticipated Tanager Cigar Blend—a complex whiskey specifically designed to stand up to the intensity of a cigar. They discuss:The Tanager Blend: A rich mix of red, blue, and white corn bourbons, blended with "petito" (lower-proof, long-aged whiskey) for an incredibly oily and complex mouthfeel.What is a Cigar Blend? CJ breaks down the science behind "cigar blends" and how the whiskey's oils protect your palate from the phenolic compounds in smoke.The Perfect Pairing: So-Han unveils a 2010 Pomelo Aged Oolong tea, noting its own oily and citrus properties, which, when combined with the Tanager and a cigar, create a "multidimensional pairing."Community and Story: The hosts reflect on how shared experiences over tea, whiskey, and cigars open up new perspectives and reinforce the strong community within the Texas whiskey scene.This is a must-watch for anyone interested in complex spirits, the art of pairing, or the vibrant world of Texas distilling!Still Austin Tanager Cigar Blend - This year's release of the highly sought-after, complex cigar blend whiskey.2010 Pomelo Aged Oolong Tea - A 15-year-old aged oolong with a potent citrus peel essence, chosen for its oils and robustness.Premium Cigar - Selected specifically to complement the intensity of the Tanager blend.Want to try the tea? You can find this and other amazing teas at westchinatea.com.Want to visit Still Austin? CJ shares details on distillery-only releases, tours, and the incredible food trucks right nearby! Follow Still Austin and CJ (CJHH521) on social media for updates.Would you like to explore more about the "petito" process in whiskey making, or perhaps the history of tea aging?⸺credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comC.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/ https://www.instagram.com/cjhh521

Welcome back to Whiskey Provisioner! In this episode, hosts Richard and So-Han (West China Tea) are joined once again by guest CJ to venture beyond whiskey and into the world of French brandy.CJ shares a bottle of Len Cantata XO Armagnac, sparking a deep dive into the "other world spirits" that inspire many modern whiskey makers.If you've ever stood in a liquor store and wondered what the real difference is between Cognac and Armagnac, this is the episode for you.Cognac vs. Armagnac: CJ breaks down the fundamental differences, from their specific regions and grapes to their distinct distillation methods (double-pot stills for Cognac vs. single-column stills for Armagnac).Mobile Stills: Richard explains how Armagnac stills are often brought from farm to farm to distill wine from successful harvests.Decoding the Label: The group explains the aging designations: VS (Very Special), VSOP (Very Special Old Pale), and XO (Extra Old).XO Sauce: So-Han shares the fascinating connection between luxury Cognac and the name of the famous Cantonese "XO sauce."French Techniques: The conversation explores old-world brandy-making techniques like Petites Eaux—the art of aging low-proof spirits to use for blending and proofing instead of water, adding incredible complexity and mouthfeel.The "Bourbon Box": The crew discusses why these complex, centuries-old techniques aren't used in bourbon (Hint: It would be illegal to call it "bourbon") and how brand recognition often shapes the market more than innovation.Brandy: Len Cantata XO Armagnac (Houston Bourbon Society Pick)Tea: Red TeaJoin the conversation as they sip this complex brandy, pair it with tea, and discuss how these old-world methods are influencing the future of American whiskey.Cheers!

Welcome back to Whiskey Provisioner! Hosts Richard and So-Han (West China Tea) are joined by special guest CJ for an episode dedicated to the art of finished rye whiskeys.CJ kicks things off by sharing a personal project and his "baby": a future Distillery Reserve Series (DRS) release from Still Austin. It's a 100% Brutto Rye finished in rare White Port barrels. So-Han pairs this 114-proof whiskey with a Sheng Puerh tea, leading to a discussion on how tea and whiskey interact.The group then explores another unique bottle from Richard's collection: a Saints Alley Nobleman (an Iron Root Republic collaboration), which is a blend of Indiana and Texas purple corn rye finished in Hungarian Tokaji dessert wine barrels.🥃 Still Austin Artist (Future DRS): 100% Brutto Rye finished in White Port Barrels (114 Proof)🥃 Saints Alley Nobleman: A blend of MGP and Iron Root (purple corn) rye finished in Hungarian Tokaji barrels.🍵 Sheng Puerh TeaJoin the conversation as the group discusses:The Whiskeys: What exactly are White Port and Hungarian Tokaji, and what flavors do they bring to a spicy rye?The Process: Why is distilling 100% rye so challenging? (Hint: it involves "puking").The History: Why is rye as a category so distinct from bourbon or wheat whiskey?Tasting Notes: The crew finds everything from tangerine, front-end spice, and mint to chocolate oranges, vanilla, and salty butterscotch taffy.Whiskey Origin Stories: CJ, Richard, and So-Han share their "Aha!" moments—the specific bottle or experience (from Laphroaig to Jameson) that made them fall in love with whiskey.This is a must-watch for anyone who loves complex rye, unique barrel finishes, or just hearing passionate experts share their craft.Cheers!⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comC.J. Helms- guest https://www.stillaustin.com/ https://www.instagram.com/stillatx/ https://www.instagram.com/cjhh521

Join the crew from West China Tea and special guest CJ from Still Austin Whiskey Co. for an episode filled with spirited conversation.In this episode, they're pouring out new releases and old favorites, including Still Austin's Bottled-in-Bond bourbon. They'll also touch on:The 8-year journey of Still Austin and the "grain-to-glass" movementThe unique challenges of aging whiskey in Texas's climateThe historical origins of "Bottled-in-Bond"How a tea lover's humidor can be used for aging teaThe surprising similarities between tea and whiskey productionAnd a whole lot more. Grab a cup and glass and enjoy!Still Austin Bottled-in-Bond Bourbon - A 7-year, 100-proof bourbon made from 70% white corn, 25% rye, and 5% malted barley.Sun-Dried Red Tea - A bold, warming red tea with notes of cacao and sweet potato.Shou Pu-erh Tea - A dark and earthy tea, also with a great affinity for whiskey.Still Austin Rye Whiskey - A new-release rye whiskey finished in white port barrels.Featured products: Still Austin Bottled-in-Bond Bourbon - A 7-year, 100-proof bourbon made from 70% white corn, 25% rye, and 5% malted barley. Sun-Dried Red Tea - A bold, warming red tea with notes of cacao and sweet potato. Shou Pu-erh Tea - A dark and earthy tea, also with a great affinity for whiskey. Still Austin Rye Whiskey - A new-release rye whiskey finished in white port barrels.

Davin Topel is back! In this episode of Whiskey Provisioner, Davin returns from his adventures in Scotland to share two bottles of unique scotch, while hosts Richard and So-Han offer up a bold red tea for pairing.Scottish Spirits & Unique FinishesDavin brings a rare Glen Moray Rioja Cask that spent its entire life maturing in a Spanish red wine barrel, followed by a GlenAllachie single cask finished in a Chinquapin (Chinkapin) barrel. The hosts explore the complex, fruity, and spicy notes of each, while also diving into the unique history of using repurposed barrels in Scotland.Red Tea & The Art of PairingSo-Han introduces a sun-dried red tea from Yunnan, China. He clarifies the distinction between "red tea" and "black tea," and explains why this robust, full-bodied tea is the perfect partner for pairing with virtually any whiskey. He emphasizes the tea's ability to cleanse the palate and enhance the flavor of the spirits, proving that the contrast can be as satisfying as the resonance.Beyond the Glass: Cooperage & CommunityThe conversation expands beyond the glass to explore the lost art of cooperage in the US versus the thriving, handcrafted tradition in Scotland. Davin also shares details on how viewers can join him on his hosted hunting and fishing trips in Texas and at Gordon Castle in Scotland.Chinkapin oakA distinct species: The chinkapin oak is a species in the white oak family and is native to eastern and central North America. A chinkapin barrel is a type of cask used to age spirits, particularly whiskey, and is made from the wood of the chinkapin oak tree. These barrels impart distinct nutty, spicy, and fruity flavor characteristics that differ from barrels made of the more common white oak.

Whiskey and gin meet fine aged tea in this episode of Whiskey Provisioner! Join hosts Richard and So-Han as they welcome back their very first guest, Davin Topel, for a lively discussion and tasting at the new West China Tea house.From Scotland's Highlands to Texas Hill Country Davin, fresh off a trip to Scotland, shares a rare gin from the Gordon Castle Walled Garden. He dives into the history of the castle, its sprawling botanical garden, and the unique Highland Games that have been a tradition for centuries. The conversation naturally meanders to the surprising similarities between the spirits and tea industries, including the importance of heritage, the role of terroir, and the art of single distillation.The Art of the Perfect Brew So-Han introduces a special cave-dried white tea called "Unfolding Path." He explains the intricate world of tea processing, detailing how white tea is dried rather than cooked, allowing it to slowly oxidize and develop complex, earthy notes. He also explains the concept of "tea masters" in China and the intensive process of tasting and sourcing tea.Juniper, Scotch, and History Richard, So-Han, and Davin explore the flavor profiles of the Scottish gin and an aged Jenever—the Dutch precursor to modern gin. Davin breaks down the botanicals in each spirit, while So-Han and Richard draw parallels between the malting of barley for whiskey and the processing of tea.They wrap up the episode with a tasting of a 5-year-old aged white tea, proving that a high-quality tea can stand toe-to-toe with a fine spirit.

In this episode, Richard and So-Han dive into the world of whiskey and tea with special guest, Irene Tan. Irene shares her experiences and insights into blending and pairing whiskeys with teas. The conversation spans topics such as aged tea, distillery collaborations, and the nuances of blending techniques. Discover the intricacies of whiskey production, from barrel picks to the challenges of the three-tier system, while savoring the unique fusion of tea and whiskey flavors. Learn more about the art of blending, the importance of legal nuances in the industry, and enjoy some expert recommendations for your next tasting adventure!⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/

Richard and So-Han welcome special guest Irene Tan to the West China Tea House and Whiskey Provisioner. Irene, a distinguished figure in the whiskey world from Connecticut, shares her journey from being a software engineer to becoming a Level 4 whiskey sommelier. We dive into her experiences in blending whiskey, her move from wine to whiskey, and her connections with notable distilleries like Whistle Pig and Kings County. Irene also offers insights into her whiskey collaborations, such as the cigar blend project with Andalusia. As the conversation flows, so does the tea, with discussions on the similarities and differences between blending tea and whiskey, and the traditional methods of tea preparation. This episode offers a blend of personal stories, professional insights, and cross-culture beverage appreciation. ⸺ credits ⸺⸺⸺⸺⸺⸺⸺⸺Richard Amiro - host http://richardamiro.comSo-Han Fan - guest https://www.youtube.com/@TeaHouseGhost - https://westchinatea.com/Cory Cranfill - a really helpful guy https://youtube.com/@shedlogic - https://www.righttoolmedia.comGuest - Irene Tan https://whiskymentors.com/ - https://www.instagram.com/whiskymentors/