Jan 30, 2024
In this roving, wanderlustrious conversation with Devon Trevathan of Liba Spirits, some of the topics we discuss include:
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Why Devon has chosen to cultivate a welcoming and mindful relationship with discomfort while traveling, and how this has allowed her to become a sponge for the sights, flavors, and sensations that make different cultures and destinations unique.
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A working definition of “Nomadic Distilling,” which forgoes stability and a permanent facility in favor of flexibility and the ability to sample widely from multiple ingredient streams and spirits categories.
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Devon’s thoughts on the notion of Terroir (spoiler: she don’t like it) and the ability to celebrate and mash-up different spirits traditions from around the world by embracing the role of the guest or outsider.
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Then, of course, we explore the Liba Spirits portfolio, including a Tyrolean gin from the Dolomites, a botanical rum from New Orleans, and a first-of-its-kind American aperitivo made with a bourbon base.
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Along the way, we explore the perplexingly cozy lunch habits of Austrians, wax poetic on the flavor of green ants, explain why cold brew deserves a place in your next Americano spritz, and much, much more.
Featured Cocktail: Jägertee
Inspired by Devon’s travels in Europe, this episode’s featured cocktail is Jägertee, which is an Austrian winter warmer cocktail. Is it 70 degrees here in Washington, DC as I write this? Yes. But we’ll just pretend that we’re having normal January weather and that the planet isn’t trying to kill us. To make a batch of Jägertee you’ll need:
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250 ml / 1 cup tea (your choice, but I’d recommend black tea here)
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250 ml / 1 cup spiced rum (Austrian Strohrum is traditional, but any will do)
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250 ml / 1 cup red wine
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250 ml / 1 cup plum brandy, schnaps, or any other liqueur to hand
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250 ml / 1 cup orange juice
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2 to 3 whole cloves
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1 cinnamon stick
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2 lemon slices
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Sugar to taste (depends on how sweet your other ingredients are)
Combine all these ingredients in a medium saucepan over low-to-medium heat, warm the mixture gradually until it just begins to simmer, then cut the heat, strain out the solids (or don’t…you do you), and enjoy!
Jägertee means, essentially, "Hunter’s tea" in Austrian. Presumably, this is because, after a long, harrowing hunt, it’s pleasant to warm up with a comforting, spicy, winey brew, and NOT because the Austrains endorse consuming uppers and downers before brandishing firearms.
One interesting thread to follow here is that rum is extremely popular in the German-speaking world. If you go back to my interview with Brett Steigerwaldt, you’ll learn about the importance of Rum verschnitt in the early parts of the 20th century, so it’s not a complete surprise to me to see a spiced or flavored rum product popping up in a traditional Austrian drink.