Nov 18, 2021
In this fascinating deep dive
with bartender and ice cream fanatic Iain McPherson, some of the
topics we discuss include:
- How a childhood love of frozen treats, a
fascination with lucid dreaming, and a stint at Italy’s most
hallowed gelato university led Iain to explore the largely untapped
universe of freeze concentration.
- Why this process - first pioneered by German
“Eisbock” makers - has affectionately and efficiently come to be
known as “switching.”
- Then, we break down the process, including how
to use switching to modify both ferments and distillates, what
tools you’ll need, and some of the experiments that have yielded
the most interesting results at Iain’s bars.
- We also cover why switching produces more pure
flavors than heat- and pressure-intensive techniques that employ
traditional stills or rotovaps, a few important precautions to keep
you and your guests safe when making and enjoying switch-finished
products, what the future holds for freeze-thaw mixology, and much,
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