Irvine Spirit With Celebrity Chef Robert Irvine

Cocktails Distilled

In the history of cocktails, we've spent more time trying to mask the taste of spirits than we have actually celebrating them. But recently the intricate marriage of unexpected flavours has not only become fundamental to cocktail making, but also to the distillation of the various spirits we put in these drinks.

Add to that, the number of techniques that bartenders have borrowed from the kitchen. And it's surprising that we've not seen more chefs, not only behind the bar but also beside the still. One such chef that has stepped forward to transfer his culinary skills into liquid is renowned celebrity chef Robert Irvine.

We talked to Robert about the inspiration behind Irvine Spirits, the vodka and gin he has produced and, of course, the cocktails that you can make with it.

Chapter

1. Irvine Spirit With Celebrity Chef Robert Irvine (00:00:00)

2. Now the obvious question is why would a chef want to create a spirits range? (00:01:35)

3. Your spirits are produced by a distillery called Boardroom Spirits. You've been a co-owner in that distillery for the past four years. Why bring the liquids out now? (00:02:16)

4. So this was definitely a pre COVID plan and not something you just came up with during lockdown? (00:03:10)

5. It must be incredibly difficult to actually launch a spirit at this point, in terms of being able to get your hands on raw materials, as well as send the gin or vodka out to the world. (00:03:57)

6. Do you think that people are more experimental, with what they're willing to taste and try post COVID, than they might've been before. (00:04:31)

7. Now with your gin especially, do you think that being a chef gives you a better sense of botanicals and how they can be used? (00:05:16)

8. What sort of flavours will they experience? (00:06:03)

9. So it's more a modern style than, let's say, traditional London Dry. (00:06:32)

10. When you say healthier, how does that come through the Gin? (00:07:02)

11. Can you explain more about the distilling method? (00:07:44)

12. You mentioned earlier that you thought that the U S was going to possibly go through a Gin Renaissance, what do you think its future is there? (00:08:33)

13. Now, speaking of the vodka, what is it about your vodka that stands out particularly. (00:09:28)

14. Do you believe that the two expressions are filling a gap in the market? (00:09:59)

15. Are they flavours that are going to feel familiar to people or are they incredibly new? (00:11:04)

16. It sounds like it's very much a balance of the flavours that you've tried to create. (00:12:50)

17. Would you say then that both the gin and the vodka have actually been developed with cocktails in mind? (00:14:11)

18. Now I know neither of the expressions have been out for very long, but what is the reaction? (00:15:18)

19. The distribution system in the U S, even for seasoned professionals, it's quite a maze to navigate, I suppose it must have been quite a learning curve (00:15:50)

20. You've said that some of the bartenders you've given it to have created amazing things. What sort of cocktails have there been working on? (00:17:08)

21. Have there been any drinks that you didn't expect? (00:17:53)

22. How do you like to drink either the vodka or the gin? (00:18:30)

23. Now, if people are buying a bottle, how do you recommend that they first experience it? (00:19:06)

24. Now you've hinted to a bourbon and a whiskey being in the future. What are the plans for the brand? (00:20:11)

25. You mentioned that you will be in 40 markets shortly. Where is the gin and the vodka available now? (00:21:30)

26. What do you want people to take away from their experience with any of the Irvine spirits? (00:22:47)