SHOW INFO: Robyn takes us through the laws and regulations of making an Aquavit, the struggles of entering into an industry and competing against all forms of alcohol without most people knowing what kind of alcohol Aquavit is. We chat about the different kind of cocktails you make, moving production from Detroit to Chelsea, and where in the USA the current aquavit craze is hitting a little harder. We taste all three versions of his aquavit including the barrel aged and the Rhubarb, and Ken tries another Michigan Aquavit to see what beer it may pair well with. A lot of liquor knowledge dropped on this episode, and while it's a bit different than our standard beer interview, we learn a lot about the production of this amazing liquor.

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