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Bean to Barstool host David Nilsen recently talked with Serge Savchuk, owner and chocolate maker at Vaka Chocolate in London, Ontario. They talked about the inspiration behind his spirits-infused or -inspired bars, including bars made with whisky, absinthe, gin, and rum, using spirits from North of 7 Distillery and Junction 56 Distillery. They also talked about what motivates him in developing unique inclusion, like his unexpected dill pickle and peanut butter bar.<\/p>\n
What we\u2019re left with from this conversation is Serge\u2019s childlike sense of wonder at what flavor can do, an idea that has been central to Bean to Barstool since it was launched nearly 5 years ago.<\/p>\n
You can learn more about Vaka Chocolate on their website<\/a> or on Instagram<\/a>.<\/p>\n The music for Bean to Barstool is by indie folk musician Anna p.s. You can find out more about Anna\u2019s music in the show notes or at her website annapsmusic.com<\/a>, where you can also get in touch to book her to play at your brewery or other establishment.<\/p>\n Bean to Barstool<\/a> is a podcast that looks at the intersections between craft beer and craft chocolate, using them as lenses for exploring the world of flavor. It is hosted by Advanced Cicerone\u00ae David Nilsen<\/a>. Be sure to check out all the episodes here<\/a>.<\/p>\n![\"\"](\"https:\/\/www.porchdrinking.com\/wp-content\/uploads\/2025\/03\/Vaka-Junction-56-Elderflower-Gin-small.jpg\")
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