Christopher Pellegrini
Japan DistilledEpisodes
Episodes of Japan Distilled
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In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.
In episode 75 our hosts at long last profile the iconic and iconoclastic Chuko Distillery in Okinawa.
In episode 74 our host Stephen Lyman sits down with author of Whisky Rising, Stefan VanEycken in Tokyo. They discuss Stefan's whisky journey, his book, and the state of Japanese whisky in 2024.
In episode 73 our host Stephen Lyman visits Aloha Whisky Bar in the Ikebukuro neighborhood of Tokyo. He and owner David Tsujimoto talk whisky discovery, the journey to bar ownership, and the state of Japanese whisky in 2024.
In episode 72 our hosts reflect on a massive increase in awareness for shochu in awamori overseas and wonder about what 2024 has in store.
In episode 71 our host Stephen Lyman is joined by James Beard Award Winning Author and Journalist, Emma Janzen to talk about the similarities, differences, histories, and culture behind two of the world's most fascinating indigenous spirits tra
In episode 70, Stephen reflects on succession challenges in small family distilleries on his first solo podcast for Japan Distilled.
In episode 69, Stephen chats with editor in chief of Imbibe Magazine, Paul Clarke, toward the end of their Imbibe in Kyushu Distillery Tour.
In episode 68 of the Japan Distilled podcast, Stephen puts Christopher on the spot with an impromptu spirits evaluation.
In episode 67, Stephen delves into the origins of Mizu Shochu with founder, Jesse Falowitz. Believed to be the 1st shochu ever developed specifically for the export market, Mizu has been a trendsetter for over a decade now.
In episode 66, Stephen chats with former professional skateboarder Jason Rogers, founder of Yabai Chuhai.
In episode 65 of the Japan Distilled podcast, we discuss something that is often overlooked in discussions of distilled spirits production. What's happening inside the pot still?
In episode 64, Stephen takes the show on the road and interviews Chris Anderson-Tarver of Denver Distillery in Colorado.
In episode 63, Christopher Pellegrini takes the interviewer's chair as he welcomes his friend and fellow Tokyo Swallows fan, Mac Salman of Kanpai Planet.
In episode 62, our hosts dive into our 2nd ever shochu distillery profile. This one for Sanwa Shurui, makers of iichiko shochu.
In the 61st episode of the Japan Distilled podcast, at long last your hosts dive into soba shochu.
In the 60th episode of the Japan Distilled podcast, your hosts take a long, hard look at koji cocktails. That is, cocktails made with koji based spirits.
In the 60th episode of the Japan Distilled podcast, your hosts take a long, hard look at koji cocktails. That is, cocktails made with koji based spirits.
In Episode 59 of The Japan Distilled Podcast, your co-hosts profile Mitosaya Botanical Distillery in Chiba Prefecture, makers of some of the most interesting eau de vie we’ve ever tried.
In this bonus episode addendum to the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to reveal and discuss the finalists for the 1st ever Japan Distilled Koji Spirits Cocktail Competition.
In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.
In episode 57 of the Japan Distilled podcast, your host Stephen Lyman is joined by author and podcaster Jim Rion for a deep dive on sanaburi shochu, one of the original forms of kasutori shochu.
In episode 56 of the Japan Distilled podcast, your hosts Christopher Pellegrini & Stephen Lyman dive deeper into Ryukyu Awamori, which is the oldest distilling tradition in Japan.
In episode 55 of the Japan Distilled podcast, Stephen & Christopher try to build a $200 USD home bar full of delicious koji spirits.
In episode 54 of the Japan Distilled podcast, we discuss something that is almost never talked about in spirits. Dilution. Nearly all distilled beverage alcohol has water added before bottling. Why is that? And why is it so incredibly important
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