May 30, 2019
In this flavorful conversation with Max Lentz and Eli
Breitburg-Smith of the Baltimore Spirits Company, some of the
things we discuss include:
- Why brewers make great distillers, and how a dialed in focus on
fermentation can enhance the quality of a distilled spirits
- How Max and Eli took traditional mezcal distilling methods and
adapted them for making smoked fruit brandies that pay homage to
the ancient mezcal tradition and the terroir of the
- What the heck it means when you see “PECHUGA” on a bottle of
mezcal – believe me, you won’t want to miss this.
- How to build out your mezcal and amaro collections in a
fiscally and environmentally responsible manner
- And much, much more.
During this episode, we sample through Baltimore Spirits
Company’s smoked apple brandy and their limited release
pechuga-style version, featuring local persimmons, black walnuts
and paw-paws. We also nose and taste their three amaro offerings:
Szechuan, Coffee, and Fernet.