Oct 13, 2019
Before we start, I wanted to let you know that we had a smidgen of a sound problem with this recording, so the audio quality is not where I usually like it to be... but I think the sheer determination of this week's guest will see us through.
I've said this before, and I'll say it again, for good reason: the world of food and drink would be a much duller place without the dogged perseverance and amazing palate of people like Alex Kammerling.
For around 3 years, the flat he shared became home to countless little bottles, each filled with different flowers, roots, bark, berries and spices...all gently macerating in alcohol.
Why? Because Alex was determined to create Britain's first ever stand-alone aperitif, in the tradition of an Aperol or Campari, but with a unique flavour of its own. He started with 100 different botanicals and spent months and months whittling them down… Hence lots of little bottles….
Most of us would never go down this alchemy route: we'd just sit back and order another G&T or Pimms. So what drove Alex? And did it work out the way he wanted?
Find out now...