Podcasts about copperworks distilling

"Spirited Stories & Local Legends: Copperworks Distilling's Jason Parker Unveiled" This week on TLC, Tend Life Community Podcast, we're serving up a perfectly blended episode with Jason Parker, co-founder of Copperworks Distilling. Jason's passion for crafting exceptional spirits and building community bridges takes center stage as we dive into his journey from brewing to distilling. Discover how Copperworks is redefining the local spirit scene with a focus on artistry, sustainability, and connection. In this episode, we sip our way through Sipping on Success with one of Copperworks' signature creations (think smoky, smooth, and sensational). Jason shares the backstory behind their innovative distilling process, the inspiration for their award-winning spirits, and what makes Copperworks a standout in the heart of the Northwest. From his love for the craft to his dedication to fostering community connections, Jason brings a unique perspective on why every pour tells a story. We also touch on his favorite hidden gems around town, tips for elevating your next cocktail, and what's brewing on the horizon for Copperworks. Pour yourself a drink (or grab that coffee), and tune in for an episode brimming with flavor, fun, and fascinating insights into the world of spirits and community! Cheers!

Jason Parker is the co-founder of Seattle-based Copperworks Distilling Co., which makes American single malt whiskey, a series of gins and vodka, all from malted barley. Parker led Copperworks to become a founding member of the American Single Malt Whiskey Commission. And he also serves on the board of directors of the Craft Maltsters Guild. In this episode, Parker discusses his previous career as a brewer and what led him to distilling; the rise of American single malt whiskey; how Copperworks creates the base for its spirits; which of their whiskeys will be going on a permanent hiatus; and much more. Episode Sponsor Bridgetown Brew Systems designs and builds high-quality distilling equipment, including pot, hybrid, and continuous column stills, tailored to your unique needs. From small-batch craft operations to large-scale production, they combine artisanal craftsmanship with modern engineering to deliver exceptional performance. The Bridgetown team works closely with you to provide custom solutions, expert guidance, and lifelong support, ensuring your distillery thrives. At Bridgetown Brew Systems, they're passionate about helping you craft extraordinary spirits and building a lasting legacy. Find Bridgetown Brew Systems at booth 908 at the ACSA convention, and you can also learn more at bridgetownbrew.com. Convention Sponsors ACSA would like to extend a special thanks to our convention sponsors, including: American Custom Distilling AnyRoad Lifetime Loyalty Axtra Blanc CF Napa Brand Design Gatto Rivera Branding Grandstand Lallemand Distilling / Lallemand Biofuels & Distilled Spirits Liquor Bottle Packaging International Monvera Glass Decoration Paychex Powell Junia Speyside Bourbon Cooperage Thousand Oaks Barrel Co. Top Shelf Logistics

From Great Brewing Comes Great Distilling Copperworks Distilling is making whiskey from grain. Simple, right? I mean, from a legal sense, that's quite literally what every other whiskey-maker is doing.  That's where the similarities end. Jason Parker, co-founder and longtime brewer, is experimenting with barley in ways that are different not only from other distillers but singularly unique from release to release.  I first got to try Copperworks from our friends at Lost Lantern, who did a single malt finished in sloe gin that was just fantastic. With Jason, I tried four products - Releases 49 + 50, two variants of Fritz Malt (Pale and Vienna), a peated edition, and another barley variety that showcased the care Jeff and Jason have for the grain.  Another of my favorite distillers, Alan Bishop, says to always "respect the grain". Sometimes, people do it with the right intention but the wrong ethos. Jason and Jeff do it with every single piece thought out, every variable considered and controlled. Not every experiment works, of course, but those that do are incredible.  This is a distillery where you may not like every release (or maybe you will!), but each one is worthy of your attention. And you will, no matter what, feel the passion and intention through the grain. Respect, indeed.  Thanks everyone for listening, and thank you to Jason for entering the Whiskey Ring! _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Copperworks Distilling Copperworks Distilling Website Copperworks Distilling on Instagram Copperworks Distilling on Facebook Copperworks Distilling on Twitter Copperworks Distilling on YouTube Thanks to our Lead Sponsor, Black Button Distillery  Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram Thanks to our Presenting Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter

Adam, Joanna, and Zach react to the news that the TTB has proposed a Standard of Identity for American Single Malt Whiskey, a meaningful step in creating an official definition for the category, and discuss why it is that this style is the fastest-growing domestic whiskey style. Then, they try two examples: the American Single Malt from Copperworks Distilling and the Quintessential from Cedar Ridge. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Breanna Maiuri of Dunham Cellars joins us to share what you need to know about the upcoming Dunham Days events. We all need to make our voices heard with the EPA about Bristol Bay and Connie will tell you how. After 20 years, a favorite chef is leaving The Barking Frog – but where will he wind up? Ala Mode is making moves and there's a new brewing company in Maple Leaf. The calendar is loaded, and we've got a few tips on where to eat.

Brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero-cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! After Tom Brady shocked the football world by rescinding his retirement a few weeks ago, Sam Adams announced it was re-releasing it's G.O.A.T. Beer - aka “Greatest Of Ale Time”. Find out more at https://www.boston.com/food/beer/2022/03/31/samuel-adams-tom-brady-goat-beer/ What's in the bottle? Well to celebrate April Fool's - Copperworks Distilling in Seattle has released a “Mystery Whiskey”. What little details are available can be found here https://thewhiskeywash.com/whiskey-styles/american-whiskey/copperworks-to-debut-a-mystery-whiskey-for-april-fools-day/ Pantera is the latest band to team up for a collaboration involving Knuklebonz - with artwork from their “Vulgar Display of Power” album and slaps it on a can of beer that's called “Vulgar Display of Lager”. They start shipping on April 5th https://consequence.net/2022/03/pantera-new-vulgar-display-of-lager/ Find me online - social media profiles & links at https://BoozebuddyUpdate.com Learn more about your host and voice over talent The Real Voice - Mel Allen at https://TheRealVoice.com #TomBrady #Brady #patriots #bucs #buccaneer #GOAT #Ale #Copperworks #Distilling #Whiskey #AprilFool #Pantera #Knucklebonz #Lager #Vulgar #Vulgardisplay --- Support this podcast: https://anchor.fm/boozebuddy/support

Jason Parker, Co-Founder and President of Copperworks Distillery Company in Seattle WA, returns to the podcast but this time has the wonderful Jeff Kanof, Vice President & Co-Owner, in tow. The two get Joshua and Jason caught up on all that's happening with their distillery but share news, too, on the status of a new category within the US: American Single Malt.   So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

In this episode of That’s Neat we talk to Jeff Kanof, Co-owner of Copperworks Distilling here in Seattle. The conversation gets a bit lengthy while we talk about all things whiskey and single malt. Jeff was kind enough to send us samples of their releases 31, 33, & 34. We taste and discuss these fine whiskeys as Jeff shares some fun and interesting facts about the distillery, peat, and local collaborations.

Jeff Kanof is the vice president and co-owner of Seattle's Copperworks Distilling Co. and an ACSA board member and secretary/treasurer. In this episode, Kanof discusses federal excise tax reform; his journey from law to distilling; a passion for beer that he shares with Copperworks co-founders Jason Parker and Micah Nutt; and some recent releases from the distillery, including Copperworks Washington Peated American Single Malt Whiskey. This episode of The Craft Spirits Podcast is brought to you by Anton Paar. Proofing can be hard, so let Anton Paar, the world leader in beverage analysis, help. Visit https://www.anton-paar.com/us-en/ to find out how you can get in touch with an Anton Paar expert who has worked with distilleries ranging from startups to the biggest producers on the planet.

After a long hiatus due to staffing issues, for episode 32, Geoff Moes (@ThallidTosser on Twitter), Nat Moes (@GrandpaBelcher), and Josh Chapple (@joshchapple) talk about Guilds of Ravnica. Here’s the timestamped table of contents for your listening ease and enjoyment:02:24 – How Cards Are Made09:03 – Listener Questions on GRN32:10 – Lunch and Dinner in Seattle38:38 – Invert // Invent and Being an EditorTotal runtime: 46:44Where Was That Nat Guy Anyway In October 2016, I (Nat) moved to Seattle and briefly touched the sun as an editor in Magic R&D for Wizards of the Coast. For two years, my wife and I lived for adventure in the Pacific Northwest, and I got to live out the dream of working on Magic: The Gathering, the game I’ve managed to dedicate more than half my life to playing. Working for Wizards was great. I learned many things that I’ll carry with me now that I’ve left, not only about Magic (how it’s created and how it’s played) and about editing in general. For anyone who’s dreamed of working in Magic R&D, I’ll say it’s pretty much everything you’ve imagined. You can spend an entire day playing Magic with some of the best, most insightful, and most creative players ever. You get to see all the cards as they develop, before they come out. And you end up with more product than you realistically know what to do with. But it’s still a pretty regular office job, with meetings and whatnot. Most of the time employees are still concerned with meeting job responsibilities, managing whatever it is you’re working on at the time. And when my wife and I were looking at what we wanted from life, it was evident that with aging parents and the thought of having children of our own, it would be a lot more convenient to be back in Ohio than a day’s flight away from it (also, housing prices in Columbus are literally a quarter of those in Seattle!). In my two years, I worked on a lot of different things you may have seen. Among other things, I did Duel Decks: Merfolk vs. Goblins, finished the editing on 25th Anniversary Masters and Iconic Masters, and did the creative editing on Rivals of Ixalan. There are things I worked on that I still can’t talk about because they’re not even a gleam in the players’ eyes yet. I was also the lead editor on Guilds of Ravnica, and in this episode we talk about that. I answer some listener questions about the Magic R&D process and talk about some of the cards. If you want to know about some names or flavor texts I wrote or what the heck happened with Invert, it should be pretty entertaining. If you’re interested in reading about the process I describe pretty quickly, Mark Rosewater has a column detailing it, titled “Vision Design, Set Design, and Play Design.” I directed listeners to an earlier article, which is here, and also worth checking out. Lunch and Dinner in Seattle Josh asks what the good places to eat around Wizards of the Coast are. I didn’t take full advantage of all the local options because I’m frugal (cheap). I like to save money on normal eating so I can spend more on special events, so I generally packed my lunch. But there were a few places that I enjoyed semi-regularly. Malakor Thai and Spice King are both good if you like Thai or Indian food. I’m not an expert in either, but Elizabeth and I went to Malakor a few times for dinner too, and Spice King was where my team went for a goodbye lunch. Other times I would treat myself to a burrito at El Burrito Loco because carnitas and horchata are delicious. Seattle also seems to have an affinity for local burger places, something around Five Guys in price and expected quality. Shake ‘N Go was the one nearest the office, and they have good burgers, fries, and shakes, as well as some other offerings I didn’t take advantage of. The best known Seattle burger restaurant is probably Dick’s Drive-In, which I was disappointed to learn is closer to fast food than fast casual, but they know what they’re doing. I like their shakes. My absolute favorite burger place in Seattle is The Burger Express in Federal Way, a little south of Renton. They have a wide variety of burgers, all grilled to perfection, and hand-cut fries that are the perfect mix of crispy outsides and soft inners. Their shakes are spun and super thick. They grill their own jalapenos too, and for my money, their jalapeno burger is the second best burger I’ve ever had. Other places I thought were good were Pick Quick (a local chain I visited in Auburn), Herfy’s Burgers (another local chain near the office), and Zippy’s Giant Burgers (two locations with lots of burger memorabilia on the walls, and they sell beer). For finer dining, I really like Lecosho, which is a couple of blocks from Pike Place Market. They have locally sourced food, including seafood and some interesting options when they’re available, and do a great job preparing it. Also good cocktails. Lecosho is up the hill from Copperworks Distilling, which has great whisky varieties and whose cask-finished gin from chai-spiced cider barrels was just amazing. And if you’re near Pike Place, I like The Crumpet Shop for a snack. You may have to know what a crumpet is to understand cricket, but they clearly do both. Other places that were high on my list were Taylor Shellfish, Bizzarro Italian Cafe, and Donut Factory. Taylor Shellfish would have several oyster varieties available and also served geoduck sashimi, which is a fun experience. Bizzarro has really good Italian food that definitely seems better than stuff you would make at home, and they fully encourage drinks with dinner. And Donut Factory, on Seattle’s north side has a wide selection of fry-cake doughnuts, including flavors like green tea, Oreo, and red velvet, all of which are sweet bites of heaven. They have more deluxe pastries as well, but fry-cakes are my favorite. I think that’s pretty good, summarizing two years of good food into a few paragraphs. Seriously, though, if you’re traveling to Seattle, I found fellow Wizard Gavin Verhey’s website, Gavin Eats, to be a solid assessment of a lot of places with a really useful binary rating system. Questions for Discussion Anything we missed when talking about Guilds of Ravnica? We can continue answering questions in the comments if you want. Concluding Remarks Thanks for listening, and thanks to everyone who submitted questions for this episode! We hope we were able to provide a unique look into how Magic cards are created. We’ll look forward to any questions or comments here or The Mana Drain or on Twitter. You can also email us at seriousvintagepodcast@gmail.com. And if you want me to put editorial markup on your copies of Invert, I’ll see you at Eternal Weekend!

After a long hiatus due to staffing issues, for episode 32, Geoff Moes (@ThallidTosser on Twitter), Nat Moes (@GrandpaBelcher), and Josh Chapple (@joshchapple) talk about Guilds of Ravnica. Here’s the timestamped table of contents for your listening ease and enjoyment:02:24 – How Cards Are Made09:03 – Listener Questions on GRN32:10 – Lunch and Dinner in Seattle38:38 – Invert // Invent and Being an EditorTotal runtime: 46:44Where Was That Nat Guy Anyway In October 2016, I (Nat) moved to Seattle and briefly touched the sun as an editor in Magic R&D for Wizards of the Coast. For two years, my wife and I lived for adventure in the Pacific Northwest, and I got to live out the dream of working on Magic: The Gathering, the game I’ve managed to dedicate more than half my life to playing. Working for Wizards was great. I learned many things that I’ll carry with me now that I’ve left, not only about Magic (how it’s created and how it’s played) and about editing in general. For anyone who’s dreamed of working in Magic R&D, I’ll say it’s pretty much everything you’ve imagined. You can spend an entire day playing Magic with some of the best, most insightful, and most creative players ever. You get to see all the cards as they develop, before they come out. And you end up with more product than you realistically know what to do with. But it’s still a pretty regular office job, with meetings and whatnot. Most of the time employees are still concerned with meeting job responsibilities, managing whatever it is you’re working on at the time. And when my wife and I were looking at what we wanted from life, it was evident that with aging parents and the thought of having children of our own, it would be a lot more convenient to be back in Ohio than a day’s flight away from it (also, housing prices in Columbus are literally a quarter of those in Seattle!). In my two years, I worked on a lot of different things you may have seen. Among other things, I did Duel Decks: Merfolk vs. Goblins, finished the editing on 25th Anniversary Masters and Iconic Masters, and did the creative editing on Rivals of Ixalan. There are things I worked on that I still can’t talk about because they’re not even a gleam in the players’ eyes yet. I was also the lead editor on Guilds of Ravnica, and in this episode we talk about that. I answer some listener questions about the Magic R&D process and talk about some of the cards. If you want to know about some names or flavor texts I wrote or what the heck happened with Invert, it should be pretty entertaining. If you’re interested in reading about the process I describe pretty quickly, Mark Rosewater has a column detailing it, titled “Vision Design, Set Design, and Play Design.” I directed listeners to an earlier article, which is here, and also worth checking out. Lunch and Dinner in Seattle Josh asks what the good places to eat around Wizards of the Coast are. I didn’t take full advantage of all the local options because I’m frugal (cheap). I like to save money on normal eating so I can spend more on special events, so I generally packed my lunch. But there were a few places that I enjoyed semi-regularly. Malakor Thai and Spice King are both good if you like Thai or Indian food. I’m not an expert in either, but Elizabeth and I went to Malakor a few times for dinner too, and Spice King was where my team went for a goodbye lunch. Other times I would treat myself to a burrito at El Burrito Loco because carnitas and horchata are delicious. Seattle also seems to have an affinity for local burger places, something around Five Guys in price and expected quality. Shake ‘N Go was the one nearest the office, and they have good burgers, fries, and shakes, as well as some other offerings I didn’t take advantage of. The best known Seattle burger restaurant is probably Dick’s Drive-In, which I was disappointed to learn is closer to fast food than fast casual, but they know what they’re doing. I like their shakes. My absolute favorite burger place in Seattle is The Burger Express in Federal Way, a little south of Renton. They have a wide variety of burgers, all grilled to perfection, and hand-cut fries that are the perfect mix of crispy outsides and soft inners. Their shakes are spun and super thick. They grill their own jalapenos too, and for my money, their jalapeno burger is the second best burger I’ve ever had. Other places I thought were good were Pick Quick (a local chain I visited in Auburn), Herfy’s Burgers (another local chain near the office), and Zippy’s Giant Burgers (two locations with lots of burger memorabilia on the walls, and they sell beer). For finer dining, I really like Lecosho, which is a couple of blocks from Pike Place Market. They have locally sourced food, including seafood and some interesting options when they’re available, and do a great job preparing it. Also good cocktails. Lecosho is up the hill from Copperworks Distilling, which has great whisky varieties and whose cask-finished gin from chai-spiced cider barrels was just amazing. And if you’re near Pike Place, I like The Crumpet Shop for a snack. You may have to know what a crumpet is to understand cricket, but they clearly do both. Other places that were high on my list were Taylor Shellfish, Bizzarro Italian Cafe, and Donut Factory. Taylor Shellfish would have several oyster varieties available and also served geoduck sashimi, which is a fun experience. Bizzarro has really good Italian food that definitely seems better than stuff you would make at home, and they fully encourage drinks with dinner. And Donut Factory, on Seattle’s north side has a wide selection of fry-cake doughnuts, including flavors like green tea, Oreo, and red velvet, all of which are sweet bites of heaven. They have more deluxe pastries as well, but fry-cakes are my favorite. I think that’s pretty good, summarizing two years of good food into a few paragraphs. Seriously, though, if you’re traveling to Seattle, I found fellow Wizard Gavin Verhey’s website, Gavin Eats, to be a solid assessment of a lot of places with a really useful binary rating system. Questions for Discussion Anything we missed when talking about Guilds of Ravnica? We can continue answering questions in the comments if you want. Concluding Remarks Thanks for listening, and thanks to everyone who submitted questions for this episode! We hope we were able to provide a unique look into how Magic cards are created. We’ll look forward to any questions or comments here or The Mana Drain or on Twitter. You can also email us at seriousvintagepodcast@gmail.com. And if you want me to put editorial markup on your copies of Invert, I’ll see you at Eternal Weekend!

In today's show; Justin, Lydia, and Maura discuss a radioactive grain from Chernobyl being used to make vodka, a Miller Coors contest offering to pay your rent for a year if you drink Keystone Light beer, and the invention of an artificial 'tongue' that can taste subtle differences in whiskey.Then, we discuss whether you can make whiskey in just 24 hours, as a California company is attempting to do. We also examine how that could change the flavor and quality of the whiskey. Plus, Jason Parker of CopperWorks Distilling joins us to talk a bit about their history, tell us about some of their spirits and share how they make sustainability a priority.

Copperworks Distilling Co. is making a name for itself in the spirits world, by creating their award-winning spirits from actual craft beer recipes!  When Jason Parker started in the fermentation game, it was way back in the late '80's ... on the beer side of things. As his passion grew, so did his love of spirits, and we were very excited to welcome both Jason and his distiller Greg on the show to talk about how they approach distilling, what sorts of projects they are currently working on, and how you manage growth in the spirits world. Learn more about your ad choices. Visit megaphone.fm/adchoices

It seems every time we visit with a Seattle distillery we get into the geekiest of conversations. The result from our last trip to Seattle proves this statement -- Get ready for a deep dive into brewing, distilling, and whisky maturation Copperworks Distilling company's very own Co-Founder and President, Jason Parker. So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song- Moana McAuliffe for designing our Podcast Logo- RØDE for making *really* great microphones- Focusrite for making awesome USB receivers- Olympus and Tascam for making fine mobile recording devices- Joshua Hatton for producing and editing

Sarah Lorenzen of Fare Starts Maslow's joins us today. We also wrap up our interview with Jason Wilson and Chris Upchurch where we look what's ahead for the pair. Connie and Tom are talking about where they've been eating. You might want to take a road trip. We've got fresh tid bits about an upcoming brewpub in Magnusson Park, a Gay Bingo night, Lakehouse Sunday suppers and more in our Newsbytes segment. The Calendar segment is rocking with a Mom's day, a Gluten Free night at Safeco field and a Beachside Brew and BBQ event near the border. Our tips segment has tricks for you to use to get make this your best grilling season ever. All that and more on this month's show.

In this episode, we try out the new Blood Orange Barrel Finished Gin from Copperworks Distilling in Seattle, and it does not disappoint. According to Adrian, the same can't be said of the new Katy Perry album.

Meet John Sundstrom, James Beard Award Winning Chef and Proprietor of LARK in Seattle. Plus talk and taste the long awaited release of Copperworks Distilling whiskey with founders Jason Parker & Micah Nutt.

In this episode of the Distillery Nation Podcast we talk to Jason Parker and Micah Nutt from CopperWorks Distilling and the creators of the CopperWorks Gin and Vodka! Jason and Micah together bring decades of experience in the brewing industry and they took that experience to open a very beautiful distillery by the Seattle waterfront. We talk about single malt whiskey how they build a river on top of a building and how location is important. Please visit this podcast at http://www.distillerynation.com/ and view all of today's show notes. Today's music was Balkans Beats by The Freak Fandango Orchestra.