What does it take to go from a 4-H competitor in Nova Scotia to representing Canada on the world stage?

In this episode of Double Bitter, Kim and Ryan sit down with third-generation dairy farmer and STIHL TIMBERSPORTS athlete Connor Morse.

Connor shares how he progressed from youth competitions to the collegiate woodsmen circuit, won the 2018 Canadian Rookie Championship and joined Team Canada at the World Championships in Liverpool. He also opens up about managing nerves, learning from some of Canada's greatest competitors and developing the technique required to compete against much larger athletes.

The conversation goes deep into the side of TIMBERSPORTS most fans never see: the thousands of dollars invested in specialized equipment, the challenge of training through a Nova Scotia winter, the enormous impact of wood selection and why the current elimination format doesn't always reward the most complete athlete.

The recipe you've been waiting for: "

The Bull of the Woods"

Ingredients:

1.5 oz Canadian whiskey

1 oz Rum Cream

1 oz flavoured coffee creamer for added sweetness - salted caramel is our fave

Ice cubes

Instructions:

Combine: Fill a rocks glass halfway with fresh ice.

Pour: Add the whiskey, rum cream, and heavy cream directly into the glass.

Stir: Gently stir for about 10 seconds until the outside of the glass feels chilled

What does it really take to compete in professional timber sports?

In this episode of Double Bitter, Geoff Larkin and Marie Durieu join Ryan and Kim to talk about representing Canada internationally, managing pressure on competition day and balancing elite-level training with farming, veterinary school and everyday life.

Geoff shares what it was like competing at his third consecutive World Trophy, how he prepares for one of the sport's most demanding formats and why finding the right equipment can make all the difference at the highest level.

Marie reflects on competing internationally, the rapid growth of women's timber sports and the challenges female athletes have faced finding equipment actually designed for them.

They also get into drinking maple syrup between runs, pre-competition breakdowns, the difference between a farm and a ranch and the staggering amount of work required simply to train for the original extreme sport.

The recipe you've been waiting for:

The 'Ranchers' Old Fashioned

- 2 ounces bourbon or rye

- 2 dashes of angostura bitters

- 1/2 teaspoon maple syrup

- orange peel

- ice

(optional): 1 bourbon soaked cherry

Add all ingredients to a glass over ice. Gently stir, and add hickory smoke chips to your cocktail smoker. Torch, let dissipate for 25 - 30 seconds, and enjoy responsibly

What does it take to become the voice of one of the most exciting and physically demanding sports in the world?

On today's episode of Double Bitter, Ryan and Kim are joined virtually by Troy Manering, the Canadian broadcaster who has become one of the defining voices of STIHL TIMBERSPORTS across Europe.

Originally from Vancouver and now based in Munich, Troy's path into broadcasting was anything but conventional. From recreation facility management and stunt skating to snowboarding events, extreme sports and eventually the STIHL TIMBERSPORTS World Championships, Troy shares how an unexpected opportunity grew into more than a decade behind the microphone.

Over a virtual Kentucky Mule, Troy takes us behind the scenes of live sports broadcasting, explains how he stays composed when productions go sideways and reflects on some of the loudest and most memorable TIMBERSPORTS events he has ever called.

The conversation also explores the evolution of the sport, the rise of a new generation of athletic competitors, the first Women's World Championship, Andrea Hand's remarkable victory and what fans can expect from STIHL's 100th-anniversary World Championships in Stuttgart.

The recipe you've been waiting for:

The Kentucky Mule:

Ingredients

• 2 oz bourbon (your favourite Kentucky bourbon)
• 1/2 oz fresh lemon juice
• 4 oz cold ginger beer
• Ice (cubed or crushed)
• Lemon wheel or fresh mint sprig, for garnish

Instructions

- Fill a copper mug or highball glass with ice.
- Pour in the bourbon and fresh lemon juice.
- Top with the cold ginger beer.
- Stir gently to combine.
- Garnish with a lemon wheel or a sprig of fresh mint.
- Serve immediately and enjoy.