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Matt Hodgson

Retail Supervisor

Matt is a Red Seal Chef, Certified Beer Server – First Level Cicerone, and was awarded the Edinburgh Whisky Academy – Certificate in Scotch Whisky, and Certificate in Gin. After many years working in kitchens throughout the Atlantic provinces, Matt joined Bishop’s Cellar in 2020. An avid beer drinker, Matt has recently grown an interest in all things Scotch whisky.

Favourite grape or wine region?

Cabernet Franc (Belgian beers and IPAs).

What song would you pick for karaoke?

Kiss from a Rose by Seal.

Are you a dog or cat person? Or maybe neither. Maybe you have birds or turtles or an ant farm?

Dog person who has owned a turtle.

Matt Hodgson's Picks

Bursting with botanicals, most notably are the bitter orange, clove and saffron used. Rich and bittersweet notes of caramelized orange and cola are ever present on the nose and palate. What you might not notice is gentian. It’s a bitter root commonly found in liqueurs, and is great in aiding digestion and a wide range of other ailments. Sit back and let Meletti help digest the last few weeks (months?) of winter.

Try it as a substitute for Campari in a Boulevardier.

  • 1 oz Amaro Meletti
  • 1 oz Redemption Rye
  • 1 oz Dolin Red

Stir all ingredients with ice until we’ll chilled, strain into a rocks glass with a large ice cube and serve with an orange twist.

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