Podcasts about American Distilling Institute

In this cask-strength conversation with spirits judge, educator, and master blender Nancy Fraley, some of the topics we discuss include: Nancy's journey to spirits blending, from Harvard Divinity School, to maritime law, to her apprenticeship under the legendary brandy maker Germain Robin. The story of the first Cigar Blend Bourbon (developed, of course, by Nancy) and how she weaves together factors like fermentation style, maturation humidity, cask finishes, and more to achieve the elusive flavor note known as rancio. A crash course in blending theory, which draws on architectural and corporeal metaphors to describe how to build flavor profiles in barrel-aged spirits Why the terms “master distiller” and “master blender” have become watered down in recent decades, which underscores the importance of humble practice day after day, year after year, in the pursuit of world-class distillates. We also explore the tension between the intellect and the instinct in spirits blending, using Nancy's experiences to illustrate how and when to let the wisdom of the body triumph over the chaos of “monkey mind” and the dance of contingency. Along the way, we divulge the connection between French brandy and rotting pheasant, trace the story of an all-but-forgotten yeast strain, share how you can sign up to taste some of the rankest, most flawed distillates in Nancy's “Nosing for Faults” class,  And much, much more. This episode was made possible with editing and sound design by Samantha Reed, whiskey blending insights and some delicious pours brought to you by Nancy Fraley, and support from The American Distilling Institute. This has been a Direct Fire Studios production, copyright 2025.  

Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: David T. Smith - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, Natasha Bahrami - creator of The Gin Room in St. Louis and Gin World, which is an international gin education series for bartenders and other industry professionals), and Virginia Miller - experienced spirits judge and travel writer (The Perfect Spot) who works with esteemed organizations like the World's 50 Best and the James Beard Foundation During this session, we'll discuss topics ranging from: What constitutes a London Dry gin from a technical standpoint building a botanical library Use of character-forward distillate bases Deployment of color in gin and related products And much, much more!

Episode OverviewIn this episode of Voices of Distilling, host Ronnell Richards sits down with Sarah Sergent, co-founder of Alpine Distilling in Park City, Utah. Whether she's refining gin recipes, judging international spirits, or speaking at conferences around the globe, Sarah's passion for botanical spirits has earned her a reputation as one of the most forward-thinking voices in the industry. Recorded at the American Distilling Institute's National Conference, this lively conversation explores Sarah's distilling philosophy, her dedication to community stewardship, and the art of transforming local landscapes into extraordinary flavors.Behind-the-Scenes of Spirits JudgingHow competition judges approach tasting and feedback to help distillers refine their products.Why thorough note-taking and mentorship are vital to elevating craft spirits.Innovating with BotanicalsSarah's hands-on approach to creating custom gins and liqueurs for high-end hotels, restaurants, and events.The surprising origins of botanical spirits dating back to early alchemy and biblical times.Community & ConservationHow Alpine Distilling integrates environmental stewardship into each bottle—supporting everything from search and rescue to nature preserves.Why Sarah believes craft distilleries can serve as cultural and ecological stewards in their local communities.Elevating Cocktails & CuisineThe role of distillers in modern gastronomy, from cocktail pairings to incorporating spirits into the cooking process.Sarah's upcoming appearances at the James Beard House and collaborations with world-class chefs.Desert Island FavoritesSarah's must-have cocktail if stranded on a desert island (Hint: it's a unique riff on a classic Negroni).On the Importance of Constructive Feedback:“We're diligent from 8 a.m. to 5 p.m. when judging spirits—this isn't casual drinking. It's serious work to help distillers improve their craft.” – Sarah SergentOn Community Stewardship:“With our spirits, what we do matters to our local environment and to different charities—and it's meaningful to give back.” – Sarah SergentOn Crafting a Successful Botanical Gin:“It's about understanding how flavors play together and being transparent about your process—that's what sets a truly Alpine gin apart.” – Sarah SergentOn the Joy of Education & Collaboration:“The ADI conference is a chance for distillers everywhere to share best practices and push the industry forward together.” – Sarah SergentDistillery: Alpine Distilling (Park City, Utah)Role: Co-founder & Head of InnovationSpecialty: Botanical spirits, custom gin recipes, culinary integrationsNotable Achievement: Created the Alpine Elevated Gin, which earned “Gin of the Year” in LondonAlpine Distilling: AlpineDistilling.comShop their award-winning spirits, available in 46 states (with on-the-ground distribution in 11).American Distilling Institute (ADI): Distilling.comExplore membership benefits, conference details, and ADI's International Spirits Competition.Follow Sarah on Social Media: Stay updated on new releases, gin classes, and global events.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Sarah Sergent (Alpine Distilling)Production Note: Recorded on-site at the ADI National ConferenceIf you enjoyed this episode:Rate & Review – Help others find the show by leaving a quick review.Subscribe – Stay updated on the latest industry insights and stories.Join ADI – Become part of a passionate network shaping the future of craft spirits: Distilling.comCheers to discovering new flavors, fostering community, and celebrating the vibrant world of distilling!In This Episode, You'll LearnKey QuotesAbout Our Guest: Sarah SergentResources & LinksAction ItemsEpisode Sponsors & CreditsThank You for Listening!

You're listening to Bardtenders!In this episode of "The Mixing Glass", Eric Kozlik talks about being a spirits judge, creating and running a large cocktail competition, and how to advocate for bartenders during a cocktail competition. ------------Eric Kozlik is a drinks industry consultant, spirits judge, and podcaster based in Washington, DC. He began his journey in 2014, when he created a craft bitters brand with some college friends. This gave him opportunities to collaborate with bartenders and distillers all across the country and to explore the art and science of flavor building. From there, he launched The Modern Bar Cart Podcast in 2017, which has been featured in The New York Times and honored three times by Tales of the Cocktail Spirited Awards as a Top-10 drinks industry podcast. When he's not podcasting, Eric works as a spirits judge for the American Distilling Institute and the World Drink Awards (among others) and helps all kinds of distillers, bartenders, and organizations as the founder and principal consultant of Direct Fire Consulting. In his off-time, he is an enthusiastic home cook and gardener, a student of complex systems science, and a passionate outdoorsman.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

Three Tier is hosted by Jacob Gluck and Taylor Foxman.---Justin Stiefel is the CEO and Co-Founder of Heritage Distilling.Largest Independently Owned Craft Distillery in the PNW: HDC is the only craft distillery in Washington or Oregon with 6 distillery Tasting Rooms.Most AwardedFor 9 years running, HDC has won more awards than any other craft distillery in North America by the American Distilling Institute.Innovation & AdaptationHDC's signature innovative membership programs Cask Club®, My Batch® and Spirits Club® encourage our customers to become part of the HDC family. At the same time, our team is constantly innovating products, programs and processes.

Courtesy of the illustrious David T. Smith, author of The Gin Dictionary, Disco Cocktails, and other fine bibulous publications, I and a group of friends were treated to a rare Chartreuse tasting after we had wrapped up all of our work at the American Distilling Institute's annual conference and trade show this past August in Baltimore, MD. Our casual panel of tasters included: Eric Zandona, author of The Tequila Dictionary and The Bourbon Bible Sara Sergent, botanical savant and owner of Alpine Distilling in Park City, Utah Joe Barber of Stargazey Spirits and The Wrecking Coast Distillery in the UK And Reece Sims, creator of Flavour Camp Here's a (hopefully) somewhat complete list of the stuff we tasted, which may explain our silliness toward the end: The standard Green Chartreuse and Yellow Chartreuse - but these were both taken from the soleras or “infinity bottles” of David T. Smith, so they felt a bit more special Liqueur d'Elixir - A tribute to one of the early proto-variants of Green Chartreuse - this is essentially a half-step between the elixir vegetal and Green Chartreuse 9iere Centennaire - A tribute to the 900th anniversary of the founding of the Order of St. Bruno (also known as the Carthusians) Chartreuse Verte VEP (that's the fancy green Chartreuse) A bottling by the French Order of master Sommeliers from 2018 - which is a small batch, custom variant of Yellow Chartreuse Tarragona, which is another Chartreuse recipe, celebrating either Tarragon (the herb) or the formulation that the monks made when they were in exile in Spain for a couple decades in the early 20th century Three variants of Chartreuse Genepy (the traditional, intense, and abrupt) And finally, a lovely Florio Amaro bottled in the 1970s, provided by yours truly. Other topics we discuss include: The Carthusian monk documentary entitled Into Great Silence The mythical “beast of Gevaudan” that ravaged the French countryside once upon a time The taxonomy of the Artemisia botanical family A whole bunch of strong cocktail-related opinions about Chartreuse and genepy, And much, much more

Eric leads a panel discussion about flavored whiskey at the 2024 American Distilling Institute Conference and Trade show in Baltimore, Maryland. The esteemed panel includes: Virginia Miller, The Perfect Spot, World's 50 Best Brad Nichols, Flavor Man Sara Sergent, Alpine Distilling Keven Szady, Murlarkey Distilled Spirits We cover a range of important topics in this discussion, all related to the art and craft of bringing flavored whiskeys to market in a crowded and opinionated market. Some of the specific threads we pursue include: Who's drinking flavored whiskey and how we can grow that demographic Using chefs, bartenders, and culinary inspiration as fuel for product development Navigating the regulatory grey areas pertaining to flavored whiskey and distilled spirits specialties Optimizing your formulation when using both fresh botanicals and manufactured specialty flavors How to approach branding and product placement of flavored whiskeys within an existing portfolio with other, non-flavored whiskeys. What might set a "high-end" flavored whiskey apart from the perceived "low-brow" options that currently crowd the shelves. And much, much more

Featuring: Lallemand and AB Biotek. It's the American Distilling Institute's 2024 Craft Spirits Conference this week in Baltimore and we're celebrating distilling here on The BrewDeck Podcast! We're joined by our resident distilling experts, Geoff Fischer and Chris Lovett, to dive into yeast options for distilling, the difference between yeast strains, and how they can be used for different types of spirits. They call upon leaders in the industry - Mitch Codd from Lallemand (1:40) and Kevin Kawa from AB Biotek (32:00) - to discuss the use of enzymes in fermentation and the ability to create unique flavors through fermentation. Join us as we delve into the exciting innovations in the distilling industry, on this whiskey-swirling special episode!

Welcome back, Alright guys today we are chatting with Brandon over at Olde Raleigh. They are doing some amazing things, they are based in North Carolina. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman OUR STORY The Dedication Of A Blender's Dream In January 2017, Olde Raleigh Distillery was established in Zebulon, N.C. Though at the time, the hope was to open within three to four months, Master Blender Brandon McCraney officially opened the doors four years later, in January 2021. Doing so required McCraney to overcome county change orders, a 401k liquidation and 12 lender rejections.    McCraney credits his perseverance to his military background. This, along with strong local support, helped Olde Raleigh succeed in building a business during the COVID-19 pandemic. Within its first operating year, Olde Raleigh Distillery grew from a bar and tasting room, having not yet produced a batch, to a true gathering space, eventually holding celebrations for the five batches it rolled out later that year. Olde Raleigh Distillery is proud to be a part of the charge to revitalize Zebulon, NC.     About Olde Raleigh Distillery Olde Raleigh Distillery is on a mission to simply make unforgettable and damn good whiskey. With a laser focus on the art of blending and distilling spirits, our attention to detail is noticeable in every drop of our small batch bourbon blends.   Find us located in downtown Zebulon, NC, in an abandoned 10,000-square-foot brick building that we hand crafted with the same passion we do our whiskey. Our venue is a family-owned and operated distillery, tasting room and popular event space in The Triangle. We want to share our passion with you. Visit us today to taste our unique blend or book a tour to explore the art of making whiskey. Meet The Man Behind The Bourbon OUR DISTILLER & MASTER BLENDER Brandon McCraney has spent years immersing himself in the spirits industry to dissect the world of whiskey. As Blender, he hand-selects and ages each barrel using a vigorous process known as élevage to identify the perfect point in the time to harvest our distinct and flavorful small batch spirits. When not working on production or sampling barrels, he leads Olde Raleigh's workshops and Whiskey Master Classes. In the pursuit in mastering the art of blending whiskey, follow Olde Raleigh's journey as we release blended whiskies from around the world.   Brandon's role extends beyond the distillery's walls, fostering partnerships with local farmers and introducing heirloom grains in the heart of Old Tobacco country. As a Raleigh resident, he aims to build a meaningful brand that gives back to the community he loves. The goal is to showcase the positive environmental and economic impacts distilleries contribute from farm to glass. This desire to have a broad impact stemmed from his experience as a Captain in the U.S. Air Force, where he proudly served for four years. Brandon's education includes a Bachelor's degree from North Carolina State University and Master's Degrees from the University of Cincinnati and Harvard University. He is a certified Executive Bourbon Steward, Whiskey Sommelier, teaches at the Whiskey Marketing School and has industry affiliations with Moonshine University, the American Distilling Institute and the U.K.'s Institute of Brewing and Distilling.   As the sole owner and operator, Brandon has his sights set on making his family name one to be reckoned with in the craft whiskey world.

In this RTD redux with Keli Rivers, David T. Smith, and Joe Barber, some of the topics we discuss include: Emerging trends in the post-pandemic RTD (ready to drink) and RTS (ready to serve) cocktail space, including more bottled RTS SKUS, continued innovation by small producers, and marked improvements across the board in stability and flavor. Thoughts on the very real limitations of launching an RTD, such as flavor drift, limited off-premise shelf space, and market saturation. Increased adoption of RTDs by event venues and airlines, including a stunning demo of flight attendant choreography by David. A breezy romp through some of the more “populist” categories of RTDs, including boozy iced teas and vibrantly colored mermaid lemonades. And some discussion about the pros and cons of using a malt alcohol (i.e. fermented) base, versus employing distilled spirits in RTDs and RTSs. Along the way, we explore the use cases for “urinal cake” as a tasting note, the color “bleen” (coming to a crayon box near you), a spicy debate about sidecars and dividends, and much, much more. This is a light-hearted departure from our normal, buttoned up interview format, but don't let our casual rapport and bubbling excitement fool you: there's a ton of great insights here for anyone who's interested in producing or enjoying RTDs in the year 2024 and beyond.  

In this Seattle cocktail retrospective with Paul Clarke, Editor in Chief of Imbibe Magazine, some of the topics we discuss include: How Paul began his drinks journey in the early days of the cocktail renaissance and became a regular at the ZigZag Cafe, a Seattle cocktail den that rose to prominence thanks, in large part, to a bartender named Murray Stenson. The fascinating gravitational pull that Murray exerted, both within professional hospitality circles and on the community of cocktail enthusiasts who congregated at his bar.  How Murray resurrected The Last Word cocktail from the pages of a forgotten 1950s cocktail book and why his quest for the weird, wonderful, and esoteric extended far beyond cocktails. We also examine hospitality through the lens of an old-school bartender, someone who understood that the people are more important than the drinks - and we try to collect some takeaways for young bartenders who are just starting out on their hospitality journey. Along the way, we consider the merits of large vinyl collections and a lifelong fascination with music, the simple pleasure of spilling “your unique weirdness” to the bartender after a couple drinks, why Murray was “too cool” for awards ceremonies, and much, much more. Paul and I pulled up a seat during our recent spirits judging stint at the American Distilling Institute's annual International Spirits Competition to explore the legacy of one of the cocktail renaissance's most beloved bartenders: Murray Stenson. Upon his passing in September of 2023, Murray was memorialized for the major part he played in bringing The Last Word cocktail back onto the world stage after decades of obscurity, but he also played a massively important role in stewarding the overall cocktail culture of Seattle for many years. So this conversation, like its cocktail namesake, is an equal parts mix of history, elegy, technique, and idiosyncrasy. Featured Cocktail - The Industry Sour This episode's featured cocktail is the Industry Sour. To make this Last Word variant, you'll need either ¾ oz or 1 oz each of the following: Fernet Branca (A minty, alpine amaro from Italy) Green Chartreuse Simple Syrup Fresh Squeezed lime juice Combine these ingredients in a cocktail shaker with ice, give ‘em a good, hard shake until the drink is properly chilled and diluted, then strain into a stemmed cocktail glass and enjoy. Developed by St. Louis bartender Ted Kilgore in 2011, I think of the Industry Sour as an offspring of The Last Word, designed, as its name implies, specifically for nerdy cocktail bartenders who are “in the know” about esoteric ingredients like Chartreuse and Fernet. In this case, the Fernet kind of stands in for the gin, which works (since it's a dry botanical liqueur). And instead of the double-shot of sweetness AND nuttiness from the usual Maraschino liqueur, the Industry Sour takes a half-step back with the use of plain ol' simple syrup--something that any good cocktail bartender will have within arm's reach For me, the only real shame is that the pearlescent green color of The Last Word is replaced by a kind of muddy brown in this riff - but again, it seems fitting. Anyone can walk up to something as beautiful as The Last Word and understand they've got something special, but it takes a true cocktail acolyte to really appreciate the complex, aggressive symphony contained in the brownish soup of the Industry Sour.  

Elk Fence Distillery co-owners Scott Woodson and Gail Coppinger join Steve Jaxon and Herlinda Heras on Brew Ha Ha. The Elk Fence Distillery is a recently opened small-batch craft distillery that makes American single-malt whiskey, botanical gin and vodka. It has the distinction of being the only distillery located in the city of Santa Rosa, California. Juniper, coriander, tangerine and grapefruit all go into the botanical gin. They were supposed to open on March 14, 2020, the day that the state closed down for Covid. The Drive was on the air that day when Governor Newsome made the announcement. They had a party ready for 600 people that they had to cancel. Real Kentucky and Pennsylvania Learnin' They actually went to Kentucky and Pennsylvania to learn how to distill. The guy who made their equipment directed them to two schools where he knew they would learn how to operate his equipment. The gin ages in new American white oak barrels. It looks like a Sauvignon Blanc. Scott calls it Christmas in a glass. Their tasting room is at 464 Kenwood Court in Santa Rosa, open from 11am-4pm Fridays and Saturdays. It's across from Lithia Dodge, close to the studio. Their product is also in Bottle Barn, Wilibee's, Oliver's (soon) , Grossman's and Perch and Plow. The name Elk Fence comes from where they grow their barley, near a fence that separates 300 elk from all the dairy farmers out in Marin County where they live. Scott lives in Inverness and Gail lives in Point Reyes. Shorty's Bunkhouse on KWMR Gail also does a radio show on KWMR a listener-supported community station, on alternating Thursdays, 6:30pm–8:30pm. The show's name is Shorty's Bunkhouse and she plays bluegrass, americana and more. Check out the sample 2-hour show on her show's website. She started on the radio in 1997. Their signal is strong and can be heard in Sonoma County too. Steve Jaxon knows that station and likes it. He heard Robert Earl Keen playing Merry Christmas from the Family for the first time and they realize it was on her show.. Next they taste the American single-malt whiskey. They won a silver medal this year for this at the American Distilling Institute. The American distilling Institute founder is Bill Owens. (He is also the man who took a famous picture of violence at the ill-fated Rolling Stones concert at Altamont.) Next they shake up a cocktail called The Entitled Housewife, named after Becky Robinson, a performer that Herlinda also knows. Scott's original cocktail is made with their Golden Own barrel aged gin, Mr. Black coffee, some pecan liqueur, and club soda. Scott and Gail are Elks and Herlinda is a Moose and may become an Elk now. The Elks Club of Petaluma should come to Elk Fence and elk it up.

Bill Owens established Buffalo Bill's Brewery as the first brewpub in America since Prohibition on August 2, 1983. His book How to Build a Small Brewery (1993) opened the door to the brewpub movement and he kind of reinvented Pumpkin Ale. Owens sold Buffalo Bill's in 1994 continuing to publish American Brewer Magazine which he sold in 2001. Owens used the proceeds from the magazine's sale to photograph America and this journey planted the seeds for his next venture, the American Distilling Institute, and Distiller Magazine. ADI was established in 2003 as a professional membership organization and publishing house to promote the art of craft distilling. Artifacts from Buffalo Bill's Brew Pub were acquired by the Smithsonian Institute and sit alongside Owens' photographs previously collected by the Smithsonian American Art Museum. He has received a Guggenheim Fellowship and two National Endowment for the Arts grants. Bill's current book is The Delco Years, a dystopian novel of life after a pandemic kills everyone but people who drink unpasteurized beer. He is also working on his memoir and a book of his collected poetry...

If you didn't know any better, you might assume that the whole pumpkin beer “thing” was an offshoot of Starbucks' pumpkin-spiced-latte phenomenon. But it most certainly is not. The PSL only hit the American drinking public in 2003. Pumpkin beers, on the other hand, are typically dated to 1983 or thereabouts, shortly after one Bill Owens opened Buffalo Bill's Brewery in Hayward California. It was there that Owens — a former award-winning photojournalist and future founder of the American Distilling Institute — pioneered the autumnal brew, based on a historical recipe attributed to George Washington, creating one of craft brewing's most enduring calendrical calling cards in the process. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

If you lived in New Orleans between 1953 and 2021, you might remember Baker Maid Fruitcake. It was made here, and in its earlier years was hugely popular. But tastes change. Somewhere along the line fruitcake became relegated mostly to the holidays.  In 2009, when Greg Sorensen took over his family business as its 4th generation co-owner, he reasoned if they're going to make cakes for special occasions, why make a cake people eat once a year? Every day is someone's birthday. Why not make birthday cake? That simple decision – along with a few others that pivoted the bakery toward other everyday items – has transformed Baker Maid. Today they're a wholesale business that supplies layer cakes, cupcakes, and petit fours to grocery stores across most of the eastern half of the US. The company has a staff of 70 here in New Orleans churning out cakes. On a typical workday, 20-30 of those folks are cake decorators. Here's another great New Orleans story. Luka Cutura grew up on the Northshore. His dad was a Croation immigrant who went into oyster farming, and following in his father's shrimp-boot footsteps Luka got his commercial captain's boat license right out of high school. That meant he was licensed to carry passengers. Luka started doing swamp tours  for a company called Cajun Encounters. Now, Cajun Encounters is owned by Jeff Rogers. In 2016 Jeff and his wife Mary Anna decided to open a distillery and call it Seven Three Distilling, after the 73 neighborhoods of New Orleans. One of Jeff's boat captains, Luka, had spent his childhood summers in Croatia where he'd learned to brew his Croatian family's traditional Balkans fruit brandy and wine. With a few courses at the American Distilling Institute to get up to professional speed, Luka hung up his boat captain's hat and became the Head Distiller at Seven Three Distilling. Today, under Luka's leadership, Seven Three Distilling makes award-winning gin, vodka, rum, and a bourbon that's so popular they literally can't keep up with demand. When politicians, economists and pundits are fond of telling us, “The key to growing the national economy is manufacturing.” they're typically thinking of things like aircraft, automobiles, steel, electronics, and clothing. But because this is New Orleans, we do things differently. We're manufacturing birthday cakes and bourbon. Baker Maid Products and Seven Three Distilling company names might not make it into national politicians' speeches or onto economists' charts, but their contributions to the local economy are not insignificant. Out to Lunch is recorded live over lunch at NOLA Pizza in the NOLA Brewing Taproom. You can find photos from this show by Jill Lafleur at itsneworleans.com.    See omnystudio.com/listener for privacy information.

In this special edition, recorded at the American Distilling Institute's 20th Anniversary Conference and Trade Show, Eric shares his 20th Anniversary Address and Keynote Intro, informally titled, "It's All on Fire." Then, we jump straight into a delighful panel discussion about the art, business, and philosophy of blended whisk(e)y. This is a panel, moderated by Eric Kozlik, consisting of three expert distillers: Lauren Patz (Redwood Empire) Stephen Gould (Golden Moon Distilling) Dave Schmier (Proof and Wood Ventures) Some of the topics we discuss include: What we mean when we say a spirit is a "blend" (and it's a wider range of things than you might expect) The different types of "consistency" you can achieve through blending whiskey Strategies for maintaining consistency across time and batches Ways to use blends to appeal to a new or larger audience Case studies from each of the distillers' portfolios

Managed to carve out some time old friend, bar supremo, longtime West Coaster, and dude who sends out thousands of cocktail kits every month with Shaker & Spoon,  Danny Ronen! We were both sequestered in a hotel in ritzy Tiburon, California, judging  the American Distilling Institute's Craft Spirits Awards, so we took a break from judging spirits to......sit down and drink some and fix the world. Enjoy!Danny is @dronen on IG, and his firms @shakerandspoon and www.dannyronen.com Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Three Tier is hosted by Jacob Gluck and Taylor Foxman.---Justin Stiefel is the CEO and Co-Founder of Heritage Distilling.Largest Independently Owned Craft Distillery in the PNW: HDC is the only craft distillery in Washington or Oregon with 6 distillery Tasting Rooms.Most AwardedFor 9 years running, HDC has won more awards than any other craft distillery in North America by the American Distilling Institute.Innovation & AdaptationHDC's signature innovative membership programs Cask Club®, My Batch® and Spirits Club® encourage our customers to become part of the HDC family. At the same time, our team is constantly innovating products, programs and processes.

For Redwood Empire Whiskey's head distiller Lauren Patz,the secret to craft distilling is passion, palate and patience. Growing​ ​up in a winemaking family, she developed the palate and​ ​appreciation for good food and drink from a very early age. After​ ​earning a dual degree in Classics and Japanese at Bates College,​ ​teaching English in Japan, and working at Tcho Chocolate's​ ​factory,Lauren discovered her true calling when she joined Spirit​ ​Works, a small Sonoma County distillery, in 2013 as an apprentice​ ​distiller. Diving fully into learning her craft, she swiftly worked herway up to Head Distiller and managed all Spirit Works operationsand product development for three years before joining RedwoodEmpire Whiskey in January 2021.Lauren has judged at the American Distilling Institute since 2017,and taught distillation seminars and workshops in the localcommunity. Her passion and creativity help to push RedwoodEmpire's innovation forward without abandoning its roots. "l aska lot of questions," she says, "and I drive us further towarddefining our identity on the distilling side."Website: https://redwoodempirewhiskey.comInstagram:  redwoodempirewhiskeyFacebook:  https://www.facebook.com/redwoodempirewhiskeySupport the show

Colin Spoelman is our guest this week and he is the Co-Founder of NYC's Kings County Distillery.  We discuss how Colin grew a tiny distillery into New York City's oldest and most respected craft whiskey distillery.  Colin has a unique approach to his whiskey craft and isn't afraid to ruffle a few feathers to make great whiskey and gain respect amongst the world's largest, and even smallest, distilleries.  Find out what makes Kings County whiskey stand out in the crowd by downloading this week's episode. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   About Colin Spoelman: Colin is Co-Founder and Head Distiller at Kings County, New York City's premier craft whiskey distillery and has written The Guide to Urban Moonshining and Dead Distillers about American whiskey. He grew up in the moonshine (not the bourbon) part of Kentucky and graduated from Yale University. About Kings County Distillery: KINGS COUNTY DISTILLERY is New York City's oldest, largest, and premier whiskey distillery. Founded in 2010, Kings County makes handmade bourbon, rye, and other whiskeys out of the 123-year-old Paymaster Building in the Brooklyn Navy Yard. We use New York grain and traditional distilling equipment to make whiskeys that have been praised by the New York Times, Wine & Spirits Magazine, and Whisky Advocate and is recognized as one of the preeminent craft distilleries in the United States, having been named Distillery of the Year in 2016 from the American Distilling Institute.  Recent Press Release from Sept. 13, 2022: BROOKLYN, N.Y.- Kings County Distillery, New York City's premier craft distillery, is releasing a new flagship whiskey in wide-release, a blended bourbon made from house-distilled straight whiskeys. The resulting whiskey is bright, complex and approachable—a multi-occasion whiskey for neat sipping or mixing. With a suggested price of $54.99, Kings County's Blended Bourbon will be its most accessible aged spirit and arrives in a striking new blue label, one which clearly differentiates this spirit from Kings County's established bourbon, rye, and single malt whiskeys. "As we have done with moonshine and bottled-in-bond, making a blended bourbon is a way of asking whiskey drinkers to reconsider an overlooked category of spirit," said Co-Founder and Distiller Colin Spoelman. "Blended whiskey is most often associated with crowd-pleasing scotch or Canadian whiskies. We used the all-but-forgotten category of blended bourbon to create the American analog to these reliable and endlessly versatile spirits. Composed entirely of in-house, pot-distilled straight bourbon, straight corn whiskey, straight rye whiskey, and malt whiskey, our Blended Bourbon makes for a sippable, lower proof bourbon, suitable for nearly any application calling for an approachable American whiskey. In the interest of providing the drinker with the highest level of transparency and elevating a category historically associated with intentionally vague labeling practices, we list the exact blend composition on every bottle." By law, blended bourbon must use 51% straight bourbon, but the open-ended definition allows the Kings County's blending team to use the full breadth of our mature inventory to craft a complex and purposeful flavor profile within the lineup. With this added flexibility, Blended Bourbon can become a volume leader in Kings County's portfolio, joining an existing line of superlative aged whiskeys. Kings County's spirits have been widely accepted and appreciated, but with supply of aged whiskey growing short across the spectrum of American whiskey, Kings County aims to lead the market with a superior all-purpose two-year-old spirit. With notes of honey, caramel, and rye pepper, this is a flexible whiskey, and one that shows what can be achieved through the use of quality organic ingredients, careful distilling, and creative blending. It also presents a spirit suitable for mixing, creating a new audience for the brand. Kings County Blended Bourbon will be available throughout New York State starting on September 14th with national rollout to follow, visit www.kingscountydistillery.com for more information. With the new entry-level aged whiskey will come a reduction in pricing on Kings County's unaged spirits. "While many distillers are raising prices, we are making our whiskeys more affordable and accessible," said Spoelman. "We want to be the distiller that meets the moment for our customers and fans." Kings County Distillery Online and in the Media: Kings County Distillery  Kings County Distillery (@KingsCoWhiskey) / Twitter Kings County Distillery Guide to Urban Moonshining  Dead Distillers: A History of the Upstarts and Outlaws Who Made American Spirits  ‘Hazmat' Whiskey Is Gaining Popularity, but What's the Pleasure in Drinking Something So Strong?  Why the Irish Whiskey Association Is Beefing With a Brooklyn Distillery Kings County Distillery: the oldest in New York, founded in 2010  US distiller calls IWA claim 'ridiculous' - The Spirits Business Tasting Six Whiskeys From NYC's Kings County Distillery - Paste  Kings County Distillery New York - Sip in Brooklyn Navy Yard In American Whiskey, Is Heritage Everything? | VinePair

Welcoming an award-winning distillery and master distillery to The Jewish Drinking Show, I am pleased to share the newest episode. Stephen Gould, the master distiller and proprietor behind Golden Moon Distillery, winner of the 2019 distillery of the year award by the American Distilling Institute, is the featured guest for the show. While numerous products of the company were already certified kosher as of the recording of this episode, since then, almost all of their products have now become certified kosher.In addition to his work at Golden Moon Distilling, he has been distilling off and on for over 30 years. He lectures and teaches courses on distillation, including use of botanicals in the production of liquors and liqueurs, production of brandies and whiskies, craft-distillery start-ups and the history of spirits. He consults and provides tailored training for distilleries in the U.S., Europe, Asia and the Middle East. He also writes for several industry trade publications, including Distiller Magazine and Artisan Spirit Magazine. He is an experienced whiskey and spirits judge, judging in a variety of spirits competitions in the United States and Europe. Disclosure: Samples were sent for review purposes for this episode from Golden Moon Distillery.Support the show

This week Lisa and Page talk with Blair Woodall, SVP/General Manager of Templeton Rye Spirits based in Templeton, Iowa about climate's impact on the process of making whiskey, women's impact in the whiskey world, grains, and so much more. Show Notes: Proof: The Science of Booze by Adam Rogers (book) Cask Management for Distillers by Matt Strickland (book) American Distilling Institute https://distilling.com/ Templeton Distilling https://templetondistillery.com

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.   Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.   Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.   Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland's commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.   Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.   For more information on Westland Distillery: https://bit.ly/3GPi75c   Follow Westland on Instagram: https://bit.ly/3GPQlWj   Follow Matthew Hofmann on Instagram: https://bit.ly/3nXEXiN     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

Today, we're conversing with the guy you want to drink spirits with. Eric Zandona is a spirits afficionado, spirits judge, Director at the American Distilling Institute and he's searching for the world's best drinks. We hit on his newly completed 3rd book, The Atlas of Bourbon & American Whiskey. We're talking "Bottled in Bond," the first labeling laws & the confusion about the spelling of Whiskey vs Whisky. We discuss his findings on how and why the quality has increased dramatically as well as Flavor Impact, Barrel Entry Proof vs Flavor Profile and White (unaged) Whiskey Visit his site: www.EZdrinking.com for recipes, his bibliography and plenty more! (Bourbon Bible, The Tequila Dictionary) Follow Eric @EZDrinking

In this barrel-aged deep dive into Bourbon and American whiskey with distiller Lauren Patz, some of the topics we discuss include: How Lauren's roots in Napa Valley winemaking led her to fall in love with the craft of distillation and barrel maturation. Why California in general (and Northern California, in particular) is a burgeoning American whiskey ecosystem bursting with local grain, available cooperage, and more native wine finishing opportunities than anywhere else in the country. Then we walk through Lauren's method for making Redwood Empire Whiskey step-by-step, examining her approach to important procedural touchpoints like malting, fermentation, sourcing, maturation, and blending. We also sample a delicious new product offering called “Grizzly Beast,” which is a bonded bourbon whiskey made using some of the first barrels of whiskey laid down by Redwood Empire in their early days of operation. We also take some time to work through Lauren's approach to evaluating and judging bourbon and American whiskey as an anchor judge for the American Distilling Institute's annual judging of craft spirits. Along the way, we chat about the wheat-and-rye hybrid grain you've never heard of, the virtues of “negative capability,” what to drink with Dune author Frank Herbert, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this stimulating still dialogue with Dr. Eric Stroud of Mohawk Spirits Distillery, some of the topics we discuss include: The differences between traditional and vacuum distillation - that is, distillation that takes place in the presence of high heat vs. distillation that takes place at room temperature but under high pressure. How Dr. Stroud secured a grant from the American Distilling Institute that allowed him to fabricate and test ancient still designs found in alchemical and medical texts from the Renaissance and Enlightenment. What it’s like to test glass stills with zig-zags and coils and chambers that seem to be in all the wrong places. The implications of Dr. Stroud’s compelling test results for the craft distilling community, as well as what new experiments are on the horizon. The virtues of working with native North American fruits and berries, What to drink with a late Renaissance alchemist, And much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

Justin Stiefel is the CEO & Co-Founder of Heritage Distilling Company, a premier craft distillery located in Gig Harbor, Washington. Heritage Distilling Company was on-track for record growth to keep up with their multiple awards by the American Distilling Institute when COVID changed everything. Luckily for the company, Justin had great foresight, leadership, and planning and been able to make several pivots to keep the company moving forward. Tune in learn more!

This week's guest on Spirits of Whisk(e)y is Matt Hofmann, Co-Founder & Master Distiller at Westland Distillery in Seattle, Washington. Founded in 2010, Westland is widely recognized for an award-winning line of American single malt whiskeys that rely on regionally-grown ingredients, including locally-produced peat. In 2015, Matt's work was awarded Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year at its annual Icons of Whisky America awards ceremony. Listen and learn how Matt, after completing graduate studies in brewing and distilling at Heriot-Watt University in Edinburgh, Scotland, returned to his native Pacific Northwest, opened Westland Distillery, and started realizing his whiskey vision. Plus hear Chef Louise Leonard's suggestions for pairing Westland's Garryana Whiskey, a peated American Single Malt aged in Garry Oak, rather than the more common White Oak, with a fire-roasted tomahawk steak. Please visit spiritsofwhiskey.com for show notes, past episodes, and coming attractions! - Whiskey: A Chef's Journey ad Music provided by HillbillyBed Creative Commons - Music by Jason Shaw on AudionautiX.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

In this episode of the Distillery Nation Podcast, we had the absolute pleasure of talking with Erik Owens. Erik is the Vice President of American Distilling Institute or ADI for short, and in this episode, we chatted about Erik's path into the distilling, his dad Bill, ADI's beginning, spirit competitions, the current upcoming virtual ADI conference and so much more!

American Single Malt Whiskey is on the rise and Wanderback Whiskey is right in the middle and playing a unique role. Phil Downer, Founder of Wanderback Whiskey, joins the Bourbon Lens to discuss the growing market category and what inspired him to create his unique brand.  Wanderback produces hand-crafted, limited edition American single malt whiskeys in Hood River, Oregon. Instead of making a flagship whiskey and reproducing the same taste over and over, Wanderback prefers to explore the endless possibilities of American whiskeys through partnerships. Once distilled, their whiskey is transported to the family Farm in Hood River, Oregon for aging. Barrel selection is a deep passion and exploring unique cask types allows the whiskey to unveil its final and fullest expression. This process gives Wanderback the freedom to interpret endless iterations of limited edition American single malt whiskeys. They have currently released 3 batches and intend to release annually in addition to special releases.  We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com  Visit our website www.BourbonLens.com to check out our blog posts and see what we are up to.Cheers, Scott, Jake, and MichaelThe Bourbon Lens   Links: The Whiskey Wash - Wanderback Whiskey - A Sourced Whiskey Story Done Right Hood River Oregon Tourism Distiller.com - American Malt Whiskey Seven Fifty.com - Emerging Styles of ASMW Vine Pair - American Single Malt Whiskey Esquire.com Best American Single Malt Whiskey Bottles Whisky Advocate - American Malt Whiskey American Single Malt Whiskey Commission More About The Brand Phil Downer founded Wanderback Whiskey Co. out of a strong passion for the burgeoning American single malt whiskey category, a belief that collaboration and transparency would create better whiskeys, and his desire to revitalize the family cherry orchard in Hood River, Oregon. Phil is currently completing his Brewing and Distilling Diploma at the famed Heriot Watt University in Scotland. Wanderback has a unique mission and production process that combines the experience of top distilleries around the country with the mastery and vision of Wanderback’s founder, Phil Downer, to create small batches, of limited edition American single malt whiskeys in Hood River, Oregon that are unique, bold, and draw on the bounty of the Pacific Northwest. Details on the 3 Batches Enjoyed During this Episode Batch No 1 American single malt whiskeyMade in collaboration with Westland Distillery in Seattle, our first ever American Single Malt whiskey release is an exceptional single malt made from a mix of four flavorful PNW barley malts and aged in new American oak barrels. Winner of the 2018 double gold medal from The American Distilling Institute. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: Minimum 3 yearsDistillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak CasksBottle Proof: 90 Proof Batch No 2 American single malt whiskey Batch No. 2 is made from the same grain bill as our first release. But, this time around we’ve explored unique finishes by transferring the whiskey into Nicaraguan ex-rum and Heaven Hill ex-bourbon barrels at our farm in Hood River, Oregon. The additional six months in these barrels lends the whiskey a sweeter, savory and less smoky flavor profile. Winner of the 2020 gold medal from the San Francisco World Spirits Competition. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: Minimum 4 years in New American Oak then additional 6 months finishing in Nicaraguan ex-rum and Heaven Hill ex-bourbon casksDistillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon Nicaraguan ex-rum and Heaven Hill ex-bourbon casksBottle Proof: 100 Proof Batch No 3 American single malt whiskeyBatch No. 3 is made from the same grain bill as the prior releases.This batch has been aged for a minimum of 5 years in new american oak and ex-bourbon barrels and finished in port wine casks. The port wine cask and the longer aging period have created a truly complete whiskey to add to our lineup. The effects of the port barrels display a smooth balanced mouthfeel with notes of dried dark fruits, cocoa nib, and toasted pecan. This is not your port forward whiskey. The true beauty of this whiskey is found in a happy medium of influence from the various casks used while not overshadowing the amazing product we started with. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: 5 years in New American Oak and ex-bourbon barrels with an additional 6 weeks finishing in port wine casks.Distillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon French ex-port and Heaven Hill ex-bourbon casksBottle Proof: 90 Proof    

https://loupriverdistilling.net/Eric and Maria Montemagni began the journey of creating Loup River Distilling in 2016. Eric has always been interested in distillation as he dabbled in it with his college roommates. He was looking for an opportunity to add value to his corn crop and decided what better way to promote Nebraska corn farmers than turning that corn into whiskey!The name Loup River Distilling was selected to represent the area we call home. We strive to produce quality corn-based spirits from our farm, emphasizing the “grain to glass” motto.The Montemagni Family has a row crop operation in Howard and Greeley counties. Eric has been farming all his life and is a third-generation farmer. He has a B.S. degree in agronomy from Cal Poly and has spent considerable time researching the craft distilling industry. He attends conferences and workshops throughout the country and is a member of the American Distilling Institute and American Craft Spirits Association. He is a Master Level II certified distiller.Eric and Maria have been married more than 20 years. Maria has her master’s degree in Nutrition and has spent her career in the education field. Customer service is her area of expertise from her time overseeing a student-run restaurant. She has worked with the Disney Institute of Business Excellence and Quality Service. She is a nationally certified Servsafe (food safety) Manager. Eric and Maria have two children, Elena and Ryan.Our goal is to utilize local products in making high quality spirits. We hope our customers will enjoy fine crafted cocktails in the relaxing atmosphere of our tasting room, and share our products at home with your family and friends. 

Today Jim and I discuss many things. We take Whispering Angel down from the Top Shelf and talk about this great Provence Rose. We discuss stupid National Calendar days, The American Distilling Institute updated info. We talk some sports that are happening without fans and end it with discussing General Sales Meetings and how that will evolve.

Kyle and Fred arrive in Baltimore, MD and meet Founder and President of the American Distilling Institute Bill Owens for gin and tonics and lively conversation about brewing, distilling, photography and travel. 

Michael speaks with CoFounder / Distiller Colin Spoolman of Kings County Distillery about a unique opportunity to produce hand sanitizer to combat the COVID-19 Pandemic and coping with the shutdowns in NY.Kings County Distillery is New York City’s oldest, largest, and premier whiskey distillery, the first since prohibition. Founded in 2010, Kings County makes handmade moonshine, bourbon, and other whiskeys out of the 120-year-old Paymaster Building in the Brooklyn Navy Yard. We use New York grain and traditional distilling equipment to make distinctive spirits. Kings County’s whiskeys have won numerous awards from the American Distilling Institute, the American Craft Spirits Association, and the prestigious San Francisco World Spirits Competition, and have been praised by the New York Times, Wine & Spirits Magazine, GQ, The New Yorker and other sources. Kings County’s whiskeys are mashed, fermented, distilled, and aged onsite in Brooklyn and never sourced from other producers.First located in a 325 square-foot room in East Williamsburg, Kings County began as the smallest commercial distillery in the country, with five 24-liter stainless steel stills making whiskey seven days a week, 16 hours a day. In 2012, the distillery moved into the Paymaster Building in the historic Brooklyn Navy Yard, just steps from legendary site of the Brooklyn Whiskey Wars of the 1860s and the former distillery district of the waterfront. Kings County blends distilling practices from a variety of cultures into creative whiskeys that remain traditional while defying convention, using Scottish copper pot stills, open wooden fermenters, and local grains to make American whiskeys that expand the category. One of the preeminent craft distilleries in the United States, the American Distilling Institute named Kings County Distillery of the Year in 2016 . Distillery tours with tastings are offered Wednesday through Sunday afternoons, and the Gatehouse tasting room in the historical entrance to the Navy Yard is open every day.Craft Beer Storm Website: www.craftbeerstorm.com If your Company, Hotel or Restaurant wants to book a CraftBeer Weekend or Craft Beer Evening for your guests or employees send an email to Michael@craftbeerstorm.com Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2*** A Top 20 Podcast in Food on iTunes ***Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH*** Interested in starting your own brewery? Our Portsmouth, NH TURNKEY facility is for sale! Follow link for more info:https://www.neren.com/Listing/2800-Lafayette-Rd-12A/5cdda2dabf34cb9150a7faebMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.com**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://podcasts.apple.com/us/podcast/craft-beer-storm/id1438117278Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Linked In: https://www.linkedin.com/in/craft-beer-storm-podcast-30776075/Craft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

Our guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Robin:Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors.About the book:Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country's whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Eric Zandona Director American Distilling Institute’s Judging of Craft Spirits – Portland Culinary Podcast Episode 65 In this episode of the Portland Culinary Podcast our Host Steven Shomler visits with Eric Zandona the Director of American Distilling Institute’s Judging of Craft Spirits Apple Podcasts – You can subscribe to the Portland Culinary Podcast on Apple Podcasts - https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445 iHeartRadio - You can subscribe to the Portland Culinary Podcast on iHeartRadio – https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/ Spotify – You can subscribe to the Portland Culinary Podcast on Spotify- https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax Go to www.PortlandCulinaryPodcast.com to hear the other 64 episodes of the Portland Culinary Podcast. Follow American Distilling Institute Website – https://distilling.com/ Facebook -https://www.facebook.com/americandistilling/ Instagram – https://www.instagram.com/americandistilling/ Twitter – https://twitter.com/Distilling Follow Eric Zandona Website – https://www.ezdrinking.com/ Facebook – https://www.facebook.com/EZdrinking/ Instagram – https://www.instagram.com/ezdrinking/   The Portland Culinary Podcast 411The Portland Culinary Podcast is brought to you by Spark to Bonfire Media, and this episode was recorded at the Pod Bar Food cart at Carts on Foster. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. You Can Listen to the Portland Culinary Podcast on the Portland Culinary Podcast website itself, on Apple Podcasts, iHeartRadio, Spotify, Libsyn – Liberated Syndication, Stitcher, Tune In, Radio Public, the Radio.com mobile app, Soundcloud, and many other podcasts outlets. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing!  Follow The Portland Culinary Podcast Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445 iHeartRadio https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/ Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax Facebook - www.facebook.com/PortlandCulinaryPodcast  Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com    

Today's episode features the limited release Double Barrel Maple Bourbon from Taconic Distillery.  Michael and Scott also dive into the world of Whiskey Instagram and how we see things changing  on the platform.  The Double Barrel Maple Bourbon is the 115 proof release and it was barreled in Catskill Mountain Sugarhouse maple syrup barrels.  We also compared it to Taconic's Mizunara finished bourbon from Episode 48.  Enjoy today's episode and be sure to keep an eye out for the whiskies coming out of New York's Taconic Distillery. About Taconic Distillery: Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm.  Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits. All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails. We are proud members of the American Distilling Institute, the American Craft Spirits Association and the New York Distillers Guild.   We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to.

From Buffalo Trace to The Big Apple.  Brandon Collins, Head Distiller for Taconic Distillery, joins us for this week's episode of The Bourbon Lens.  Brandon moved on from his role at one of the most recognizable distilleries in world to take on craft distilling in New York state. Taconic Distillery is located 90 miles north of New York City and is gaining ground by their willingness to experiment with excellent barrel finishes and their ability to produce high quality bourbon and rye whiskey.  On this episode, we were drinking Taconic's Mizunara Cask finished bourbon, weighing in at 107 proof.  Read more on Mizunara Oak in this article from Wine Enthusiast We hope you enjoy this week's episode and maybe even discover a rising distillery you might not be aware of.  Taconic Distillery has plans to expand its distribution to Kentucky during 2020, so look for them on a shelf near you soon. Brandon Collins Bio/Background: Raised in Carlisle, OH, Brandon grew up with a love of chemistry that eventually led to his passion for producing amazing whiskey. Brandon received a BS in Chemical Engineering at Ohio State University, where his studies included Brewing and Fermentation Science. After graduating college, he went on to hold a highly coveted Distillery Supervisor position at Buffalo Trace.  During his tenure at Buffalo Trace, the oldest continuously operating distillery in the country, Buffalo Trace was named “Whiskey Distiller of the Year” in 2014 and “Brand Innovator of the Year” in 2015, by Whisky Magazine’s “Icons of Whisky America”.  During his travels Brandon developed a love for New York City, where he currently resides.  When an opportunity arose at Long Island Spirits in 2017 he decided it was time to combine his two passions and relocate to New York.  There he went on to produce a “Chairman’s Trophy Rye Whiskey” in the Ultimate Spirits Challenge. About Taconic Distillery: Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm.  Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits. All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails. We are proud members of the American Distilling Institute, the American Craft Spirits Association and the New York Distillers Guild.   We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to.

From the Distillery Website:The story of Woodinville doesn't begin with a 100-year-old recipe or generations of family distillers. It begins with two best friends and a dream.The dream is to make the greatest craft whiskey in the world by bringing the time-honored traditions of bourbon production into a craft environment — using the highest quality locally grown grains, the best barrels and coopers in the world, the most technologically advanced distilling equipment, and the mentorship of an industry icon, David Pickerell, former Master Distiller for Maker's Mark.And while the story is still unfolding, after being awarded “Craft Whiskey of the Year” and “Craft Rye Whiskey of the Year” two years in a row by the American Distilling Institute, things are headed in the right direction.You are only as good as those who have taught you, and we're honored to have one of the best teacher's in the world. After 14 years as master distiller at Maker's Mark, David Pickerell has been our guiding hand since the day we set up shop. We're proud to call him our teacher and friend.All of our grain is grown exclusively for us on the Omlin Family Farm in Quincy, Washington. As third generation farmers, Arnie and Phyllis Omlin know what it takes to grow the finest grains. We're honored to be part of the family.woodinvillewhiskeyco.com--What we drank:Woodinville Straight Bourbon WhiskeyWoodinville 100% Rye WhiskeyWoodinville Double Barrel Blended Whiskey [Distillery Exclusive}Woodinville Bourbon Finished in Port Barrels [Distillery Exclusive}Woodinville 100% Rye Cask Strength Whiskey [Distillery Exclusive}--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Be Still my Wild Spirit! Meet Andrew Faulkner - American Distilling Institute - 24 Mins 20 Secs.WMA

MicroShiner is in Denver for the American Distilling Institute conference, so Brian and his old film school pal Katey Selix take a trip to Bear Creek Distillery.Support the show on Patreon: https://www.patreon.com/microshiner**********************************MicroShiner is your guide to the world of craft spirits and the small batch life.In this episode, Brian and his friend Katey Selix sit down with Jay Johnson of Bear Creek Distillery to talk about the business of making craft spirits from grain to glass in a state famous for its beer.https://bearcreekdistillery.com/Please share with your friends, give us a 5 star rating, or leave a review. It means a lot!***********************************Find micro-distilleries. Discover craft spirits.Download the MicroFinder app:https://www.microshiner.com/download-mobile-app***********************************Join our community and keep in touch!TWITTER: https://twitter.com/MicroShinerFACEBOOK: https://www.facebook.com/MicroShiner/INSTAGRAM: https://www.instagram.com/microshiner/ISSUU: https://issuu.com/microshiner

Bill Owens, founder of the American Distilling Institute, and his son Erik sit down with MicroShiner founders Cobey Williamson and Brian Cary at the 16th Annual ADI Conference in Denver, Colorado to talk about craft spirits, the past, present, and future of ADI, and the photographs Bill took at Altamont. Support the show on Patreon: https://www.patreon.com/microshiner ********************************** MicroShiner is your guide to the world of craft spirits and the small batch life. In this episode, MicroShiner founders Cobey Williamson and Brian Cary sits down with Bill Owens, nationally renowned photographer, craft brewing pioneer, and founder of the American Distilling Institute, the cornerstone of the craft spirits movement in the United States. Bill is joined by his son Erik, and together they relate the story of how ADI came to be, where it is going, and how there is no money in art. https://distilling.com/ Please share with your friends, give us a 5 star rating, or leave a review. It means a lot!*********************************** Watch it in 360 video!https://youtu.be/wPfkThF5HPY *********************************** Find micro-distilleries. Discover craft spirits. Download the MicroFinder app: https://www.microshiner.com/download-... *********************************** Join our community and keep in touch! TWITTER: https://twitter.com/MicroShiner FACEBOOK: https://www.facebook.com/MicroShiner/ INSTAGRAM: https://www.instagram.com/microshiner/ ISSUU: https://issuu.com/microshiner

We are all about enjoying spirits on this show, but today we are delving into the world of judging spirits for competitions! Erik Owens and Eric Zandona from the American Distilling Institute were on-hand to walk us through how the folks at ADI judge the entries for their huge competition. Having only judged in beer competitions before, we were very much out of our element here. Find out how we did! Learn more about your ad choices. Visit megaphone.fm/adchoices

"Thinking outside the box."  Perhaps an overused phrase, but is an appropriate term for Summer Jane Bell's Seminar:  Shake Outside of the Box: Avant-Garde Cocktails.  Many great ideas were floated at this seminar.  Take a listen as Brian reads through his notes from this wonderful Tales of the Cocktail seminar. Take a listen the podcast with the audio player on this page, or on:•Apple Podcasts*Google Play Music*Stitcher Radio for a slice of the Tales experience! We also talk to Jeff Quint, founder and owner of of Cedar Ridge Distillery in Iowa, who is making farm to glass spirits.  We caught up with Jeff at Dicky Brennen's Bourbon House in the French Quarter during Tales.  We ate some oysters, sampled some whiskey and chatted about Jeff's Journey from Accountant to Distiller. The American Distilling Institute named Cedar Ridge “Distillery of the Year", for 2017. Plus, we catch up with Hazel Alvarado, as she tells us about the many industry events she has attended in NYC this summer, including the grand opening of the new Oscar Wilde-Themed Bar in the No-Mad neighborhood of Manhattan. Book of the Week:Beach Cocktails: Favorite Surfside Sips and Bar SnacksSummer may be ending in a few weeks, but there's still time to up your "thirst aid" knowledge and add a few summery cocktail recipes to your cocktail library. Cocktail of the Week:El Presidente 1 ½ oz Aged Rum Real McCoy 5 year ¾ Dry Vermouth ½ oz Orange Curacao Bar Spoon GrenadineStir with ice.  Strain into a chilled coup glass.  Orange twist. Toast of the Week:(From the book Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings, and Graces) May you have peace in you igloo, oil in your lamp and peace in your heart.

When you think of Single Malt Whiskey, you probably think Scotch.  Some great Single Malts are popping up throughout the U.S. including Westland made in the city of Seattle, Washington.  We talk with Master Distiller Matt Hoffman. Listen with the audio player on this page on the Bartender Journey Web Site or Subscribe on iTunes or Android.  You can also listen on Stitcher Radio. Matt Hofmann is co-founder and master distiller at Seattle’s Westland Distillery. Westland has become America’s leading single malt distiller, which won the title “2015 Craft Whiskey of the Year” at the San Francisco World Spirits Competition and was named the “2015 Whiskey of the Year” by the American Distilling Institute. Book of the Week: Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits  by Lew Bryson, forward by David Wondrich Cocktail of the Week: Penicillin Cocktail2 oz. blended Scotch whiskey
¾ oz. fresh lemon juice
¾ oz. honey syrup2-3 quarter-size slices fresh ginger
¼ oz. smoky Islay single-malt Scotch whiskey or Westland Peated American Single Malt Directions:  Muddle ginger in mixing glass.  Add honey syrup.  Muddle again briefly.  Add blended Scotch and lemon juice.  Shake with ice.  Double strain into an old fashioned glass with fresh ice.  Float smoky whiskey on top.  Garnish with candied ginger or lemon twist.Foot Problems for Bartenders and others who stand at work. Spending long periods of time on your feet can cause discomfort or worse! Find quality work shoes at Shoes For Crews and get $10 off your first order by using this link. Other helpful ideas:Make sure you have rubber mats on the floor behind the bar.Change your socks, and maybe your shoes halfway through your shift.Alternating shoes one day to the next may help.  Shoes take up to 48 hours to dry out completely.Compression socksRemember, shoes don’t last forever.  It might be time to buy new ones!Stretch and exercise - especially core muscles.Raise up one leg when possible.  The reason for the rail that runs along the front of the bar is to make it more comfortable to stand for long periods of time so that patrons will stay longer.  The same concept may be useful behind the bar.Losing weight can help.OSHA Document: Stay Safe in the RestaurantToast of the Week: May your home always be too small to hold all of your friends.

When Magnus Eunson set up his illegal still on Orkney in 1798, the gaugers in the village of Kirkwall were a safe distance away. Graham Manson manages Highland Park now, and Kirkwall has grown up around the distillery. We'll hear from Graham on WhiskyCast In-Depth, and get some historical perspective from retired Highland Park and Scapa worker Davie Reid. In the news, U.S. craft distillers have broken away from the American Distilling Institute to set up their own organization, the Scotch Malt Whisky Society expands to India, and Chicago's getting ready for Whisky Week.

If you want evidence of the boom in craft distilling, all you need to do is look at registration numbers for the American Distilling Institute's annual conference each April. This year's event in Louisville had double the attendance of last year's...which had double the attendance of the previous year's...and so on. We'll hear from some of the craft distillers who have jumped into whisky making with both feet, as well as some of their role models...including Jimmy Russell of Wild Turkey.

America is in the forefront of a global micro-distilling boom, with more than 200 licensed artisanal distilleries. 42 of them are producing whisky, and many have received guidance from Bill Owens of the American Distilling Institute. Bill shares some of the benefits and potential pitfalls of starting a distillery in this episode. In the news, new Scotch whisky regulations will take effect later this month, Diageo changes course in the Canadian market, Glen Grant prepares for a U.S. debut, and if you missed out on tickets for Malt Advocate's WhiskyFest New York, there's a preview of this week's Philadelphia Whiskey Festival.