Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33)

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How do you define “consistency” — the ability to produce the exact same thing time & time again, or is it producing a product that is never exactly the same, but is always of high quality? That question is at the heart of this CRAFTED podcast conversation about official offerings vs independent bottlings, but Matt and Jonathan also find time to talk about Scotch and spit buckets; Matt’s current top-3 ‘hottest’ Scotch brands; the short lifespans of humans vs the long lifespans of craft categories; upcoming ski trips to Japan (Blister members, listen up); and more.
Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33), BLISTER
Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33), BLISTER
Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33), BLISTER

How do you define “consistency” — the ability to produce the exact same thing time & time again? Or producing a product that is never exactly the same, but is always of high quality? That question is at the heart of this conversation about official offerings vs independent bottlings, but Matt and I also find time to talk about Scotch and spit buckets; Matt’s current top-3 ‘hottest’ Scotch brands; the short lifespans of humans vs the long lifespans of craft categories; upcoming ski trips to Japan (Blister members, listen up); and more.

TOPICS & TIMES:
Peated Scotch & Spit Buckets (3:18)
Signatory, Edradour, & Independent Bottling Co’s (6:41)
Matt’s Top-3 ‘Hottest’ Scotch Producers (14:22)
Country-Specific Offerings: Scotch & Skis (21:38)
Blister Members: want to go to Japan? (26:15)
“Consistency,” Quality, & “Craft” (29:00)
Sherry (43:49)
The Short Lives of Humans & Craft Products (49:45)
Cheese, Gin, & Maple Syrup (56:22)
Fair Warning: Things Get Loose. Stop Listening? (1:01:30)
Austrian Food Review (1:01:35)
Arran 10, Arran 18, & Tamdhu 15 (1:09:54)
Drunken Blister Summit Offer & Ramblings (1:19:52)

RELATED LINKS
Blister Craft Collective
Become a BLISTER+ Member
CRAFTED: Matt Manser on Scotch, Part 1
CRAFTED: Matt Manser on Scotch, Part 2

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Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33), BLISTER
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Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33), BLISTER
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3 comments on “Amateur Hour: Atomic’s Matt Manser on Scotch, Part 3 (Ep.33)”

  1. Thanks. Have learnt some useful(?) stuff here.

    Couple of thoughts on my idea that you are expensing these trips as business costs. You can drink whisky and ski in Scotland.

    You can ski and eat Tome, Abondance, Roblechon cheeses in France where the cows spent summer in the alps some of those cows in the ski areas.

    If in the alps get into craft Cartreuse.

    Sauternes is pronounced saw-turns.

    Now you acknowledged Americans correcting other parts of the world, but I may need to consider this bagging on Austrian food over an apfel strudel and recall a trip to Taco Hell… but then there was waffle house… more pondering required here.

    When you are correcting the Scots look out for the Glasgow kiss

    • Ha, I don’t understand 70% of your comment, but I love it, and I feel like there is some very solid advice being dispensed here. I also very much appreciate the number of people who have emailed me to (very politely) defend Austrian cuisine. They are being far more charitable than I was, and it’s made me eager to give it another try.

  2. Hmm.. I may have had a cask strength, no colouring, non cold filtered Abhainn Dearg 10 Yr old in my hand. Your language gets more fruity after a drink, mine seems to get obscure ;o)

    Was trying to get at the bit about new craft topics to look at and combining that with the more central theme at Blister of testing ski gear.
    Cheese! (Not familiar with Vermont) but how about cheese made from cows grazing in ski areas. Tartiflette, a signature dish from the region around Tignes/Val d’Iseire uses Roblechon cheese and it tastes amazing but smells of poo. Ski eat and podcast on it while experiencing the French Alps.
    And just down the road in the area around Grenoble Monks make a herbal liqueur with 120 something herbs from a centuries old recipe – Chartreuse. I think it fits the crafted concept at Blister.

    Bon appetite

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