Episode 096 - Battlefield to Glass Spirits
What’s shakin, cocktail fans?
Welcome back to another episode of The Modern Bar Cart Podcast!
This episode, we hang out with distiller Yianni Barakos of Mason Dixon Distillery in Gettysburg, Pennsylvania, home to the Gettysburg National Military Park. We talk a lot about what it means to look at spirits through a local lens as you take them from grain to glass.
Some of the things we discuss with Yianni in this episode include:
How a napkin sketch, a home distilling fire, and a serious accident led Yianni to pursue a career in distilling sooner than he had anticipated.
What Mason Dixon Distillery is doing to introduce folks in central Pennsylvania to incredible craft spirits and a wide variety of bold flavors in their German beer hall-inspired pub.
How Yianni was awarded a special lease to farm his grain on the Gettysburg National Military Park.
A curated tasting of Mason Dixon’s excellent craft spirits and some notes on the distilling setup and barrel program used to create them.
The differences between a hyper-specialized spirits program and a more wide-ranging approach to building your portfolio.
And much, much more.
Featured Cocktail: The Corn ‘n Oil
This episode’s featured cocktail is The Corn ‘n Oil Cocktail. Made using two different types of rum and built in a collins glass, this sweet, complex sipper is perfect for porch sitting as the weather warms up.
There are a number of different recipes floating around out there, but I’m going to offer you the one I think best lends itself to a beautiful presentation of the drink. To make it, you’ll need:
1 oz aged rum
1 oz black strap rum (Myers rum or Cruzan black strap are popular options here)
¾ oz Lime Juice
1 oz Velvet Falernum (which is a spiced syrup used in many tiki drinks)
Several Dashes of Aromatic Bitters (we like to use our Embitterment Aromatic Bitters)
Combine everything except for the black strap rum in a cocktail shaker with ice, shake it up vigorously, and then strain into a collins glass over crushed or pebble ice. Then, pour the black strap rum over the top for a nice dark float and garnish with a lime wedge.
The result is a cocktail that’s golden brown on the bottom, and dark like an oil slick on top, and this separation occurs because the black strap rum has a higher overall proof than the rest of the drink, which causes it to float, rather than to integrate smoothly with all of the other ingredients.
Of course, as you sip, the black strap rum will mix with everything else, which creates a dynamic and three-dimensional drinking experience for you and your guests that is sure to please.
In this episode, we taste through a number of excellent offerings from Mason Dixon Distillery. These include:
Tune into the episode to hear our tasting notes and learn what makes each of these spirits so special!
A Mason Dixon Daiquiri
About our Sponsor, Kamio Media
This episode is sponsored by Kamio Media, bringing custom video and audio content to Adams Country, Pennsylvania and the world.
Kyle Maier and Amie Gibson are the minds and cameras behind Kamio Media, and he’s been a friend of mine ever since we were neighbors when I lived off campus above The Ragged edge coffee shop my senior year at Gettysburg College. Kyle and Amie are two of the most creative people I know, and we were able to put together some great video content in association with this episode, so head on over to our social media channels to check that out.
You can learn more about Kyle and Amie’s work by visiting KamioMedia.com or by emailing kamiomedia[at]gmail.com.