About

Joe is a writer and food botherer residing in south London. He specialises in spirits, cocktails, and knowing a restaurant round here that does this thing you should try. At present he’s spending a lot of time writing and speaking about whisky, as well as researching food culture and history. While Rogers has never quite got the hang of describing himself in the third person, he is an otherwise versatile writer and is open to enquiries regarding copywriting and consultancy. He also thinks you should grab a glass of wine with him soon because it’s been far too long.

Get in touch via info@jpatrickrogers.com

This wine is bright orange and comes in a litre bottle - perfect for drinking loads of when it’s so hot in London that the Thames is about to catch fire. Tastes like nectarines, lemon thyme, crab apple, and limestone. Should I upgrade my wine g

I’ve gone and put together a list of good gins you can buy yer Da so you don’t accidentally get him some total shite. Thanks to @spectatorlife for encouraging me to do so. Particular shout to @proceragin for making lovely stuff and going

As any wannabe Jerry Thomas will tell you, the original Sazerac cocktail was made with Cognac, not rye whiskey. Turns out that even if you use this nice Frapin, the ‘original’ Sazerac is a poorly balanced piece of shit that’s infini

Mystery single malt from some cat themed whisky factory in Sutherland. When I open it I’ll do what every Scotch botherer lives for; take a sip, stare into the middle distance and say “Ooh, that is waxy.” If you know you know. 🐈 Th

There aren’t that many examples of Convalmore single malt. I don’t what made this Victorian factory different from others like it, but whatever it was they did there worked. It was closed before I was born, but for nearly a century this o

The new @tiopepeuk Fino En Rama, bottled in late April. Unfiltered, salty, almond-y, perfect for drinking at your desk and nearly pouring into your laptop. Best part is, her indoors hates it so I can enjoy it in ideal serving size of a bottle at a ti

I’m sorry but it’s come to this, an obnoxious Van Winkle rye flex. Just mining photos I took when I was drinking and happy in the ‘outside times’. It’d been ages since I last tasted this and it holds up annoyingly well.

Bright pink, cloudy, pink wine that your dad would hate. Many thanks to @terroirswinebar for doing off sales and getting me afternoon buzzed on a South African blend that tastes like Campari and grapefruit. Exactly what I needed.

Hibiscus gin sour for her indoors complete with totally not calculated knockoff clubmaster prop.
50ml @suntory_rokugin
25ml lemon
15ml hibiscus syrup (if you don’t make your own you’re a capitalist)
2 dashes lavender bitters.
Garnished

I was meant to be in Tokyo tonight. My first time in Japan, my first visit to Asia. I know there’s a lot of people out there going through a lot worse so I won’t feel too sorry for myself - but I will drink a nice big measure of #hakushu

A bit more

Joe is a man of no fixed accent, having moved from the south of the UK to the north and then back again. He studied literature and creative writing at the UEA in Norwich and Reed College in Portland Oregon. His meandering CV features - amongst other things - time spent as a bartender, editor, and spirits advisor so all of this was bound to happen eventually.