In this episode of Whiskey Provisioner, Richard and So-Han welcome back a favorite guest, Amanda Beckwith from Virginia Distillery Company, along with special guest Erin Lee. Fresh off her travels, Amanda brings a rare treat from the "Courage Club" to face off against one of the most ancestral teas in So-Han’s arsenal.
The Pour:Amanda unveils a 9-Year-Old American Single Malt aged in White Burgundy casks. Sitting at a robust 56% ABV, this exclusive release brings notes of salinity, creamy richness, and honeyed almonds that challenge the typical profile of American malts.
The Steep:So-Han counters with a Phoenix Shui Xian (Water Sprite), a Dan Cong "Single Bush" Oolong from the Phoenix Mountains. Known as the genetic ancestor to many modern Oolongs, this charcoal-roasted tea offers a tropical peach nose and a heavy, juicy finish. So-Han also demonstrates the Hui Gan technique—saving the first steep for the very end to capture the "returning flavor."
The Conversation:The table gets technical as the group discusses:
The "Apple Juice" Effect: The surprising emergent flavor when mixing this specific scotch and tea.
Barrel Boot Camp: How Amanda manages "speed dating" casks and using technology to track humidity pockets and leaks.
The Chemistry of Flavor: From Ethyl Formate (center of the galaxy/raspberries) to Isoamyl Acetate (banana/bubblegum).
Perpetual Soup: Using Solera-style vats to maintain consistency in whiskey blending.
Join us for a session of "nerding out" on fermentation esters, oxidation, and the art of the perfect blend.