Zoom Logo

Lift your Spirits Tuesday June 9th 11:30, 12:30pm, 1:30pm - Shared screen with speaker view
Britt Steinke
21:23
Cobrafire - our new “industry” shot:)
Todd (Wild Basin Lodge)
23:41
I'd be down for that, Britt...it's DELICIOUS!
Britt Steinke
27:59
These are all Liter Bottles
Britt Steinke
35:33
Have seen it in a riff on the sidecar - “Between the Sheets”
Todd (Wild Basin Lodge)
38:08
I haven't tried blanche d'armangac before...it's REALLY good! I'm going to search it out for my home bar for sure, and am going to "encourage" my bartender to use it behind the bar.
Monica Dubar
38:19
going back to vodka. what was your deciding factor on using potato
Meryl Cocuzza
38:26
NP- what do you pair this with
Meryl Cocuzza
38:26
Beer wise
Monica Dubar
38:39
I think he said a spit
Monica Dubar
38:41
sour
Britt Steinke
39:24
Love it Todd!
Joshua Rock
39:40
I really like the finish of the cobra very smooth for only being aged in stainless
Monica Dubar
40:04
does any other company source potatoes from the same place as you do
Kristen Lindbeck
41:50
I love calvados and brandy as a boilermaker with browns and dark beers that aren’t too heavy
Meryl Cocuzza
42:48
Sorry my connection is shit, guys. I was trying to tell y’all that having traveled the states, cobra fire is becoming the new bartender’s handshake- DC, CO and NOLA especially.
Todd (Wild Basin Lodge)
43:12
Having a potato vodka as a house vodka will be great...SOOOO many consumers are so focused on "gluten free" spirits (yes, I definitely know that ALL distilled spirits are gluten free, but so many average consumers don't)….this will be great vs a certain Texan vodka that has capitalized on the lack of knowledge in the average consumer.
Meryl Cocuzza
43:42
👌👌 @ Todd
Joshua Rock
44:16
was the Michigan beer jolly pumpkin's costa dei villa?
Meryl Cocuzza
47:29
re: Cazottes Poire Williams: it takes him and a staff of 10 people a MONTH to hand destem and deseed these pears.
Meryl Cocuzza
48:33
To me, I actually *taste* the texture of the pear if I were to pick it right off the tree. Albeit nostalgic- I really feel like I can feel the grain of the pear on the palate.
Todd (Wild Basin Lodge)
52:01
Never considered the idea of serving an eau de vie with a sorbet for intermezzo....we serve a sorbet intermezzo in between our courses....easy to get chef on board with the eau de vie along side the sorbet...LOVE it!
Meryl Cocuzza
57:59
What’s up AJ!
Andrew Fossum
58:13
Hi Meryl!
Andrew Fossum
58:22
just hanging at the shop
Meryl Cocuzza
58:48
Can’t wait to be back in Steamboat
Andrew Fossum
59:38
yes, let's work the market!
Britt Steinke
59:40
Meryl can you spell the second family he just mentioned after Roger Groult
Meryl Cocuzza
01:00:25
My americanness is showing- I have NO idea
Britt Steinke
01:01:48
Drouin
Meryl Cocuzza
01:02:15
👍
Meryl Cocuzza
01:06:22
I’ll type
Meryl Cocuzza
01:06:22
These apples are much much smaller than our typical apples in USA
Britt Steinke
01:07:20
Overseas Whisky 80.45
Meryl Cocuzza
01:09:45
If anyone is interested, here are our handles: Nicolas Palazzi @Captncognac, PM Spirits @PMSpirits, Meryl Cocuzza @Mcocooze- feel free to DM us with any questions whatsoever!
Meryl Cocuzza
01:14:00
Thank you everyone!
Todd (Wild Basin Lodge)
01:14:03
Thanks so much, Nicolas and Meryl!
Monica Dubar
01:14:15
thanks so much!!! very informative
Andrew Fossum
01:14:25
Thank you, this was such a treat!
Robert Sickler
01:14:28
Thanks, everyone - great time!
Meryl Cocuzza
01:14:39
Follow us! @pmspirits @captncognac @mcocooze
Kristen Lindbeck
01:14:58
thank you! that was great