Podcasts about distiller

We're cracking open a New Riff Single Barrel from Kentucky Bourbon Festival 2025, signed by Master Distiller Brian and chosen as a  Distiller's Row pick. New Riff built its name on transparency and tradition, non chill filtered, bottled in bond releases, and a commitment to quality. This single barrel clocks in at 116 proof and delivers deep caramel, dried fruit, leather and earthy richness from nose to finish. But the bigger question we explore is this: when you're surrounded by incredible bourbon at a festival like KBF, how do you decide which single bottle gets the precious luggage space? We unpack what makes a single barrel special, whether blends are actually more reliable, and whether the market is starting to feel saturated with “single barrel” labels that don't always carry the same meaning. This one stood out not because it shouted the loudest, but because it felt balanced, layered, and genuinely unique. Chapters 00:00 The pour and the signature 00:45 New Riff's backstory 02:00 Philosophy – non chill filtered and bottled in bond 03:10 Nose – Werther's and leather 04:45 Palate – caramelized date richness 06:00 Choosing one bottle at KBF 08:00 Unique vs too different 09:30 Single barrel vs blend

This week on The Whiskey Trip Podcast, Big Chief takes listeners for a ride to San Antonio to sit down with Tim Crofton, the distiller behind Ranger Creek and a fellow Army Veteran. This episode goes beyond the glass. It is about service, transition, discipline, and building something meaningful after the uniform comes off. Founded in 2010, Ranger Creek was one of the first brewery and distillery combinations operating under one roof in Texas. They were putting barrels away before Texas whiskey had national momentum and before American single malt became a headline. They built this brand in South Texas heat that does not forgive shortcuts. Barrels expand, contract, and mature aggressively. You either stay disciplined or you lose control of the process. Ranger Creek chose discipline. Tim and Big Chief talk about how military service shapes leadership inside a distillery and how that mindset carries into daily operations. As fellow veterans, they also discuss the Department of Defense SkillBridge program and Ranger Creek's role in helping transitioning service members find purpose in the craft industry. Giving veterans a pathway from service to skilled trade is not just smart. It is leadership in action. The first pour of the episode was State and Republic Wheated Bourbon. Wheat brings a rounded sweetness and approachability, but Texas oak still drives structure and backbone. It represents the steady foundation of Ranger Creek's bourbon program and the control required to age whiskey in a climate that accelerates everything. Next came the Distiller's Vault Rye Whiskey. This pour shifted the tone. Rye carries natural spice and intensity, and Texas maturation amplifies it. Black pepper, baking spice, oak, and heat layered together with authority. The Vault series allows Tim to showcase barrels with bold character while still maintaining balance. This rye had grit. It demanded attention. In the second half, the conversation moved into American single malt, a category Ranger Creek has been serious about long before it gained mainstream attention. Texas Landmark The Original No. 2 American Single Malt delivered roasted malt, dark chocolate notes, and structure built for Texas aging. It is confident, direct, and distinctly Texan. Then came the 307 Tricentennial Series Single Malt. Aged in apple brandy barrels and then finished for 4.5 days in an Amburana barrel, it became something layered and memorable. The apple brandy influence brought fruit and sweetness, while the Amburana added cinnamon, baking spice, and warmth. Apple strudel in a glass. That 4.5 day finish required precision. Too long and it dominates. Just right and it transforms the whiskey. We closed with the Texas Landmark Cask Strength Mesquite Smoked Single Malt. This was the exclamation point of the episode. Mesquite smoke is bold and unmistakably Texas, but here it was controlled and intentional. The smoke wrapped around the malt instead of overpowering it. At cask strength, it delivered depth, intensity, and a finish that stayed with you. It might be the best single malt I have ever had. This episode is about Ranger Creek's history, evolution, and the work behind every barrel. It is about service, transition, heat, discipline, and building legacy in Texas. Good whiskey. Hard work. Real leadership. Take the ride. 

Given recent pricing and potential trends, there may be greater opportunities again for use of distillers that is priced competitively to other protein and energy sources. Nebraska Extension Beef Feedlot Specialist Galen Erickson talks about the nutritional advantages of wet, modified and dry distiller's byproducts.

Send a textWe chart Alan Bishop's leap from an established distillery to Old Homestead, how he rebuilt his stills, and why he's doubling down on experiential spirits. We taste and unpack Wickliffe Bell at 139.2 proof—peat-smoked oats, smoked apples, clean cuts, and a rest that polishes without erasing character.• Reinvention after French Lick and owning the build at Old Homestead• Pot still aging limits and why barrel babysitting matters• Labels that free creativity: whiskey from a bourbon mash• Making uncommon whiskey for common people as a guiding idea• The Old Homestead campus and “Alcohol Acres” destination• Wild Newton Stewart yeast capture and sense of place• Wycliffe Bell process, thumpers, peat, apples, and cask strength• Water, highballs, and choose-your-proof tasting• Upcoming Rise & Shine trio and barrel-rested sunshines• New absinthe and gin releases, plus where to find Alan's workThe best spirits don't just taste like a place—they tell you its story. We sit down with Alan Bishop for his record-setting return to talk about leaving a legacy brand, hand-building a new distillery at Old Homestead, and charting a bolder future where labels serve flavor, not the other way around. If you've ever wondered how a distiller reinvents without losing soul, this is a masterclass in making uncommon whiskey for common people.Alan opens up about the real arc of starting over: the existential first year, the stubborn stills, and the moment the “house character” finally reveals itself. He explains why pot still whiskey has a sweet spot, how to babysit barrels so wood doesn't swallow grain, and why he's transparent about using “whiskey distilled from a bourbon mash” to unlock honest flexibility—used oak, varied entry proofs, and subtle pre-distillation botanicals—while telling drinkers exactly what's in the glass.Then we dive into Wickliffe Bell, a cask-strength Black Forest Spirit at 139.2 proof that drinks shockingly gentle. Oats malted by Sugar Creek are peat-smoked with Irish turf, apples are smoked and loaded into a thumper, and the cut is clean like a white distillate before a short rest in new oak. The result is apple-oat warmth, soft phenolics that read like hickory-kissed smoke, and a choose-your-own-proof journey that blooms with a splash of water or lifts in a smoky highball. It's not bourbon. It's not scotch. It's a place in a bottle.We also map the broader canvas: Bartels & Bishop hitting distribution, limited Old Homestead bourbon kept intentionally scarce, the Rise & Shine trio (citrus, jasmine-chamomile, hickory bark) riding the thumpers, and a new absinthe that merges Old World method with New World botanicals. Along the way, Alan talks underdog grit, storytelling as craft, and building “Alcohol Acres”—a lakeside destination that pairs serious spirits with a weekend worth remembering.If you care about flavor, place, and where American whiskey goes next, press play. Then tell us how you took your pour—neat, water, or highball—and leave a review so more curious drinkers can find the show.Find us at www.scotchybourbonboys.com — glens, t-shirts, bourbon balls, and moreFollow on Facebook, Instagram, YouTube, X, TikTok, and PatreonApple listeners: leave a five-star rating and a thoughtful review“Drink and drive, drink responsibly, and live your life uncut and unfiltered”voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

With the production of ethanol here in the Midwest, distiller's grains byproducts have become an important part of many beef cattle diets. Nebraska Extension Beef Feedlot Specialist Galen Erickson talks about the nutrition value of byproducts feeds and how they have changed in the last few years.

Send a textGregg Snyder Master distiller of 4 Branches Bourbon and Tiny trace bourbon's cycle from the late 1970s decline to today's surplus, explaining why growth leveled, not crashed. Along the way we unpack ownership shifts, the rise of sourcing and blending, oak supply myths, and why premium whiskey still holds strong.• market cycles from decline to correction• Seagram's consolidation and Four Roses ownership story• global demand shaping U.S. bourbon strategy• sourcing as a smart model in surplus eras• blending for unique profiles beyond single distilleries• shelf signals: pricing pressure and broader choice• cooperages, white oak supply, and forest management• culture shifts, Covid impact, and cannabis competition• premium demand resilience versus brand saturation• practical outlook for producers and consumersRemember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, Glencairns, t‑shirtsWe are on Facebook, Instagram, YouTube, X, TikTok, and PatreonMake sure that you become members, subscribe, join us on PatreonWe are on Apple, iHeart, and SpotifyLeave us good feedback, give us five‑star reviews on Apple and all the good stuffBourbon isn't crashing—it's correcting. We sit down with a veteran who started at Seagram's in 1978 to chart how whiskey moved from a slow decline to a record barrel surplus and what that means for prices, sourcing, and the future of premium. From Four Roses' winding path through global owners to Gallo's next play, we unpack how stewardship and team culture, not just corporate logos, shape the whiskey in your glass. And we get honest about the boom years: allocations, tight stocks, and why so many new brands emerged on sourced juice when Kentucky couldn't meet demand.What's different now? Capacity spread beyond Kentucky, with Indiana's Ross & Squibb anchoring a new era of reliable supply while craft distilleries in Ohio and beyond scaled up. With more mature barrels available, blending becomes a creative frontier: rye spice meeting wheated softness, age layered over freshness, finishes that refine rather than hide. Our guest breaks down the business math too—why not every label needs a nine‑figure distillery when great whiskey can be curated with integrity and bottled at fair prices.We also tackle the oak question. Cooperage orders cooled, but white oak isn't vanishing; forest inventories and longer growth cycles tell a healthier story. On the consumer side, shelves are widening, fewer bottles are hidden behind the counter, and value is re‑entering the chat. Premium bourbon still carries real demand, but hype alone won't carry weak liquid. If you care about where whiskey goes next—pricing, availability, craftsmanship, and the rise of blending as an art—this conversation gives you a clear map for the next chapter.If you enjoyed this deep dive, follow the show, leave a five‑star review, and share with a friend who's hunting their next great pour.voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

This week on The Whiskey Trip Podcast, Big Chief sits down with Emiliano A. C. Guajardo, Head Distiller at Still Austin Whiskey Co., and Samantha Olvera, Distiller at Garrison Brothers Distillery, for a conversation that runs far deeper than what's in the glass. This episode is about whiskey, yes, but it is also about identity, roots, and the Mexican and Hispanic heritage that helped shape Texas long before bourbon ever flowed through oak. Emiliano and Samantha share their personal journeys, family stories, and what it means to carry that heritage proudly while helping shape the future of Texas whiskey. Throughout the conversation, all three sip on multiple expressions from both Still Austin and Garrison Brothers, using each pour as a doorway into deeper discussion about craftsmanship, patience, place, and the responsibility that comes with putting your name and culture behind a bottle. Big Chief guides the conversation through culture, history, and responsibility, what it means to represent not just a brand, but a people, a legacy, and a future generation watching from behind the scenes. They talk about breaking barriers, honoring those who came before them, and how Texas whiskey is finally telling its full story, in its own voice. The glasses are filled, the laughs are honest, and the moments are real. This is not a surface level interview. It is a reminder that whiskey has always been about more than grain and barrel, it is about who you are, where you come from, and what you choose to pass on. Pour one, slow down, and Take the Ride. This is a conversation worth hearing all the way through. 

DescriptionUnlock the secrets behind Georgia's fast-growing whiskey scene in this in-depth conversation with Whit Hagemann, distiller at ASW Distillery, on The Bourbon Lens. Hosts Jake and Scott dive into how a nearly decade-old craft distillery is making national waves by blending transparency, creativity, and quality-driven innovation.Whit shares how ASW balances sourced whiskey and in-house distillation, creating approachable everyday pours like Fiddler Wheated alongside bold, experimental releases such as the award-winning Fiddler Encore Georgia Oak. From unique mash bills featuring Bloody Butcher corn to finishes in Jamaican rum, tawny port, and toasted barrels, ASW is crafting whiskeys that appeal to both traditional bourbon drinkers and adventurous palates.The conversation explores the challenges of scaling craft whiskey without losing identity, the importance of building relationships with specialty distributors and local retailers, and why transparency on labels resonates with today's educated whiskey consumers. Whit also discusses how awards, community engagement, and creative risk-taking help ASW compete beyond Kentucky and expand into new markets.Whether you're passionate about craft bourbon, American single malt, or the future of U.S. distilling outside traditional regions, this episode offers rare behind-the-scenes insight into how small distilleries make big moves—and why American whiskey's next chapter may be written well beyond Kentucky.

Episode 174.2: Penis Planer Incident, Peronei's Disease, Melania Movie, Larry Flynt, 12 Disappointing Pop Music Facts, Rebecca Creek Distiller Collection SB

This week on The Whiskey Trip, Big Chief heads into the rolling hills of East Tennessee to sit down with Stephen Callahan for a straightforward, no nonsense conversation about building whiskey the right way. The discussion is rooted in experience, patience, and respect for the craft, giving listeners an honest look at what it really takes to build a distillery with intention instead of chasing trends. In the first half of the episode, they sip on S.E. Callahan's Distiller's Select Straight Bourbon Whiskey, an expression that represents the core of the Tennessee Hills house style. The nose opens with familiar and inviting notes of vanilla, honey, milk chocolate, and toasted oak. On the palate, flakey pastry and sweet vanilla cream lead the way, supported by warm baking spices that add depth without overpowering the pour. The finish carries medium long with a rich, viscous linger and noticeable baking spice that keeps you coming back. As they taste, Stephen talks through barrel selection, proofing decisions, and balance, offering real insight into how this bourbon comes together and how he knows when a whiskey is ready. In the second half, the glass shifts to the Tennessee Hills Madeira Cask Finished Bourbon, where thoughtful finishing takes center stage. Rich, smoky oak anchors the whiskey, followed by layers of ripe stone fruit and toasted hazelnut. A subtle wine driven sweetness from the Madeira cask settles in and lingers, adding complexity while allowing the bourbon underneath to remain the star of the show. It is a finish that feels intentional and restrained rather than flashy. The episode closes with a broader conversation about East Tennessee whiskey roots, lessons learned along the way, and the role community plays in building something that lasts. It also serves as a reminder of why supporting craft whiskey matters. These are the producers putting quality first, honoring tradition, and taking the long road so the whiskey in your glass has a real story behind it. Pour a glass, settle in, and take the ride with Big Chief.

On this episode of The Whiskey Trip, Big Chief heads into the North Georgia mountains to sit down with distiller Randy Stamey at SharpTop Distilling Company in Jasper. The conversation explores SharpTop's Appalachian roots, hands-on approach to distilling, and the careful balance between honoring traditional mountain spirits and building a modern Georgia whiskey program grounded in patience and purpose. Jasper itself is woven deeply into the story. Long before legal distilling returned to the region, these hills carried a strong moonshine tradition, with families quietly running corn liquor through the mountains during Prohibition and the decades that followed. The area is also known for its historic marble mines, which helped define the local economy and supplied stone used in notable buildings across the country. Today, SharpTop Distilling sits squarely in the middle of that history, located between the old jail and the county courthouse, a powerful reminder of how an outlaw tradition has come full circle into a respected, legal craft. The tasting begins with Honest Man's Friend & Protector Moonshine, a corn whiskey made from a 100 percent corn mashbill. The pour delivers classic Southern character with notes of hot buttered popcorn and a subtle hint of caramel, keeping the grain front and center and showcasing the clean, honest profile of a true mountain-style corn whiskey. Next, the glasses move to Connahaynee Reserve Barrel Aged Whiskey, built on the same 100 percent corn mashbill but transformed through time in the barrel. The aging brings added depth, oak influence, and structure, highlighting the natural progression from still to barrel while preserving the sweetness and simplicity of the original corn-forward spirit. In the second half of the episode, Randy introduces Sharptop Lawless McClain's Cut Straight Bourbon Whiskey. This bold expression carries a mashbill of 64 percent corn, 24 percent rye, and 12 percent malted barley, is aged more than four years, and is bottled at 100 proof. The higher rye content brings spice and backbone, balanced by corn sweetness and a maturity that reflects SharpTop's commitment to doing things the right way, not the fast way. The episode closes with a look toward the future as Randy shares his excitement about a bourbon currently aging quietly in the rickhouse, one that is not yet ready for release but already showing serious promise. It is a fitting reminder that great whiskey is never rushed and that at SharpTop Distilling Company, goodness truly takes time. Pour a glass, settle in, and Take the Ride with Big Chief and Randy Stamey on The Whiskey Trip.

California whiskey isn't just a trend — it's challenging bourbon's throne.First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt. Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars.Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality.  They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next.If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy.Timestamps00:00 – Welcome & IntroductionMeet your hosts Mark and Francis, and get a preview of today's guest, Jeff Duckhorn from Redwood Empire Whiskey.01:57 – Restaurant Talk: Salt, Service, and Industry InsightsThe hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention.13:46 – Whiskey Deep Dive with Jeff DuckhornJeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique.21:19 – Blending, Transparency, and the Art of WhiskeyA look at the blending process, sourcing, and why transparency matters in the modern whiskey world.30:53 – Tasting & Technicals: Bottled in Bond, Rye, and MoreThe team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors.49:41 – Reflections, Stories & ClosingJeff's journey from accountant to distiller, industry stories, and a final toast.BioJeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand's growing lineup. At Redwood Empire, he's helped develop a style that leans into California's unique conditions while still honoring classic American whiskey traditions.InfoRedwood Empire Whiskeyhttps://redwoodempirewhiskey.com/Events at Stage Left (like the one with Jeff) Sign up for our emailhttps://www.stageleft.com/Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Send us a textThis week brought a surge of AI-driven innovation across CX, martech, enterprise software, and development tooling. Treasure Data introduced five new AI suites aimed at elevating customer experiences, while Uniphore unveiled a suite of AI marketing agents and Zeta Global provided more details on its Zeta Answers platform—each reinforcing the rapid expansion of AI across customer engagement. In the enterprise and ERP ecosystem, Accenture launched its Distiller agentic AI framework, Precisely rolled out AI-driven automation for SAP ERP, and Rimini Street extended support for all SAP ECC 6.0 and S/4HANA releases through 2040, signaling major momentum in long-term ERP modernization and support. On the engineering and DevOps front, Zencoder debuted Zentester, an AI-powered end-to-end testing agent designed to turn vibe coding into enterprise-grade engineering. Meanwhile, Acorn secured $12.3 million in Series A funding to accelerate its growth, Algolia released its MCP Server to enhance developer productivity, and Aravo expanded its Evaluate Engine with new features—collectively highlighting how AI, automation, and modernization continue reshaping every layer of the enterprise technology stack.In today's episode, we invited a panel of industry analysts for a live discussion on LinkedIn to analyze current enterprise software stories. We covered many grounds including the direction and roadmaps of each enterprise software vendors. Finally, we analyzed future trends and how they might shape the enterprise software industry.Video: https://www.youtube.com/watch?v=rrKYmqgnWMgQuestions for Panelists?

On this episode of Chill Filtered, Cole and Bryan crack open a hot new release from Woodford Reserve — the latest Distiller's Select: Cask Strength Rye. Before diving into the pour, the boys get into Halloween plans, chat about their Driftless Glen “Songle Barrel”, and even take a little trip to Petersburg, Virginia. On Whiskey World News, Bryan shares a story about Sazerac Barrel Select offering drink-from-the-barrel tours — yes, straight from the barrel. And on What Whiskey Would You Choose?, the question is simple but spicy: Jack Daniel's, Old Forester, or Woodford Reserve — which team are you on? Another fun ride with good friends, a fresh release, and lots of whiskey talk. Cheers!

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair La Flor Dominicana Cameroon Cabinet No. 1 with Lagavulin Distiller's Edition Single Malt Scotch Whisky. The guys announce their exciting new partnership with Small Batch Cigar, they revisit the U.S. Cigar Industry suing California and they discuss twenty-five years of Habanos S.A. PLUS: Home Run Humidor, New Year of the Snake for Partagás, Belgian Plain Packaging, & Gizmo's "Forced Growth"Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Wir sind mal wieder im Dr. Hops, der Craft-Beer-Bar im Leipziger Süden. Nach seinem Urlaub bringt Olli spannende Geschichten mit – und Tim hat für ihn ein besonderes Blind Sample im Gepäck: einen gereiften Oban Distiller's Edition. Gemeinsam verkosten wir diesen Klassiker und stellen außerdem den Premium Whisky Adventskalender von myspirits.eu vor. Dank der großartigen Unterstützung von myspirits.eu haben wir zwei Kalender erhalten – und das Beste: Einen davon verlosen wir an Euch! Wie ihr teilnehmen könnt, erfahrt ihr direkt in der Folge. Natürlich gibt's neben Whisky und Craft Beer auch wieder News, persönliche Einblicke und am Ende wie immer: etwas Feines auf die Ohren. Viel Spaß beim Hören – und viel Glück beim Gewinnspiel! Olli & Tim P.S.: Die Gewinnerin oder der Gewinner wird in der nächsten Folge am 04.11. ausgelost. Teilnahmeschluss ist der 04.11., 18:00 Uhr. Teilnahme ab 18 Jahren. Der Rechtsweg ist ausgeschlossen.

The Scented Secrets of Time: How to Use the Memory Palace to Master Essential Oil History 101 (w/ Grandpa Bill & Adah)Welcome to the BH Sales Kennel Kelp Holistic Healing Hour! In this week's double-feature, my granddaughter Adah and I tackle Essential Oils History 101—but we aren't just reading dates. We are building a powerful new wing in Adah's Mnemonic Memory Palace to make 6,500 years of aromatic history stick forever.The true power of essential oils isn't found in a recent fad; it's rooted in ancient, global healing systems. We track the evolution of aromatic use through four essential stops:The Pharaoh's Roll (4500 BC, Egypt): Our Memory Palace journey begins at the Front Door where we use the Major System code 45 (R-L / Roll). We picture a Pharaoh rolling a giant stone of Lapis Lazuli. This image encodes the earliest ritual and embalming use of essential oils like Frankincense and Myrrh.The Distiller's Toast (10th/11th Century, Avicenna): Next, in the Kitchen, we honor the man who revolutionized oil purity: Avicenna. Our mnemonic shows him toasting (code 10 / D-S) his hands over a fire and tending to a giant Distiller (code 11 / D-T). This is the birthplace of modern distillation!The Chemist's Tip (1928, Gattefossé): Moving to the Study Desk, we encounter René-Maurice Gattefossé (pronounced Gah-teh-foh-say), who coined "aromatherapy" in 1928. To remember the date, we visualize Gattefossé in a panic, tipping (code 19) a beaker of lavender onto a Navy (code 28) uniform. Accident turned to discovery!The Doctor's Roar (WWII, Dr. Valnet): Our final stop on the Balcony brings us to Dr. Valnet. During the 1940s, he successfully used oils to treat wounded soldiers. Valnet is roaring (code 44 / R-R) at a giant Radio (code 44) to share his findings with the world.Whether you're a college student like Adah or a fellow "Silver Streaker" looking to sharpen your cognitive edge, the Magnetic Memory Method works. Tune into the podcast for the deep healing wisdom and watch the YouTube video to see the PAO system brought to life!Listen to the full episode on the BH Sales Kennel Kelp Holistic Healing Hour, and watch the visual mnemonic demonstration on YouTube @billholt8792!Why History Matters to Holistic HealthMaster the MemoryEssential oils 101-Our journey begins not with modern labs, but with the cradle of civilization, tracing the use of aromatic materials back nearly 6,500 years.

Finding a Brand to stand behind is hard. But in a family business, its even harder. Miguel Perez Head Distiller of 1845 Distilling In Mc Kinney Texas, is changing the way a family business is run. We talk all about there brand and story. Get into life and keeping the whiskey magic alive. I really hope you enjoy this episode, because I sure did.Thewhiskeyshaman.com1845distilling.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Our experience with fermentation started back in 2008 when Bob and June opened the Port Aransas Brewing Company in Port Aransas, Texas.  They specialized in brewing craft beers for eager beachgoers.  They eventually brought on Miguel, who was in culinary school at the time, to help with brewing.After selling the brewpub and relocating back to their hometown of Dallas, Bob and June planted their roots in Lowry Crossing and decided to take the next step, and open a distillery.  They brought Miguel on as the lead distiller and sought education from distilleries and schools all over the country. We began perfecting our grain to glass process, and in 2019, we barreled the first of close to 600 barrels currently in the barrel barn.   Once those first barrels became 3 years old, we started blending, bottling, and preparing to open our tasting room.  After submitting bottles to close to 6 competitions in 2023, we were stunned when we medalled at all of them.  We opened our tasting room doors in February of 2023 with an overwhelming amount of local support.certified texafied preemption Between 1846 - 1898 the State of Texas continued issuing preemption grants to early Texas settlers. In 1860, the ancestors of our Distiller received their preemption grant from the State of Texas. His family still owns the original homestead. Many relatives have been born on that property. His Grandmother, now in her 90's, still lives on that land and operates the Family ranch. With the birth of the next generation, their roots are now eight generations Texas strong.Our Preemption Texas Straight Bourbon pays homage to the Republic of Texas and its settlers. Our first bottling of the Preemption Texas Straight Bourbon was released in Spring 2022.

So there comes a time when a conversation turns to a movement. And I believe we might have started something. Today we have Murphy Qunit Head Distiller of Cedar Ridge Distilling. We talked everything Iowa and whiskey and life. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Cedarridgedistillery.comThe Quint family has farmed and distilled spirits for generations. In 2005, Jeff Quint founded Cedar Ridge because he believed it was time for Iowa–the number one corn-producing state in the U.S.–to share its homegrown Bourbon Whiskey with the world. Cedar Ridge was the first licensed distillery in Iowa since Prohibition.After releasing its first batch of whiskey in 2010, Cedar Ridge Distillery quickly became a nationally recognized leader in craft spirits, winning multiple awards such as American Distilling Institute's “2017 Distiller of the Year” or “Best American Craft Whiskey” at the 2016 New York World Spirits Competition.From our American Single Malt to our Iowa Bourbon, each bottle of Cedar Ridge whiskey offers the best of authentic Iowa craftsmanship.Iowa is home to the most fertile soil in the world. We're proud of our reputation as a farming state. Local access to the highest-quality corn on earth helps us craft the finest bourbon you can find.Explore our product pages to learn all that goes into making each Cedar Ridge whiskey.Managing every step of production, from grain to glass, is how you craft authentic whiskey. Our process is unique, affected by our specific location and even weather. You won't find the Cedar Ridge taste anywhere else in the world. Below is an overview of what goes into making each sip special.We store and mill our corn and grain on-site. Our initial bourbon batches were made using corn grown on our own family farm in Winthrop, Iowa – and while we've outgrown what the family farm can grow we are dedicated to using only Iowa Corn. Lautering our mash separates the liquid wort and spent grain. The wort is then fermented and distilled, while the spent grain is hauled off as animal feed for local farmers. Twice distilling our whiskeys to a higher proof, and removing the impurities results in a more approachable sipping whiskey. Allowing nature to be our ultimate guide in aging, we transfer the whiskey to barrels, and store them in non-temperature controlled rick houses. Iowa's consistently inconsistent weather aids in the expansion and contraction of the barrels, allowing the whiskey to take on the rich aromas and flavors more quickly than in other regions. This being said, Mother Nature takes her cut – at a rate of 18% vs. the industry standard of 12%.Take a look back at how we started making whiskey in Iowa. While we've outgrown what the family farm can produce we remain always dedicated to using only Iowa Corn.

New News: Diageo shuts down bottling plant, Canadians make threats • Heaven Hill officially opens new Bardstown distillery • Judge orders Uncle Nearest into receivership • Distiller revives rye grain from a shipwreck • Win Elmer T. Lee barrel in Sazerac sweepstakes • Eight suspects charged in brazen Crown Royal heist • Woman arrested after crime spree, including theft of a thousand-dollar whiskey New Whiskeys: 15 Stars First West Small Batch • 15 Stars First West Toasted Oak • 15 Stars First West Extra Aged • Booker's Tequila Finished Bourbon • High West Bottled-in-Bond Bourbon • Jack Daniel's Heritage Barrel Single Barrel • Kings County Empire Rye • Macallan Harmony Collection V: Phoenix Honey Orchid Tea Highland Single Malt • Macallan Harmony Collection V: Organic Cherrywood Lapsang Tea Highland Single Malt • New Riff Red Turkey Wheat Bourbon • Penelope Black Walnut Old Fashioned Bottled Cocktail • Weller 18 Year • Weller Millennium No. 2 New Music Credits: Retro News at Nine (Stinger 1) by Steve Oxen from https://www.fesliyanstudios.com • Just Breaking (Softer) by David Fesliyan from https://www.fesliyanstudios.com • News Sting and Beauty Flow by Kevin MacLeod from https://incompetech.filmmusic.io

View the video of this seminar: here! What's shakin' drinks fans? Thanks for joining me for this special industry shop talk episode, where I give you a free, behind-the-scenes look at some of the content I produce specifically for people who work in the spirits and cocktail industry. This time around, you'll get to sit in on a seminar I presented a few weeks ago at the 2025 American Distilling Institute Conference & Trade show in San Antonio, TX. The title of the seminar is: “You've Been Served: On Premise Strategies for a Saturated Market," and it presents a bunch of different looks at things distillers and spirits brands can be doing to create successful partnerships with bars and restaurants.

Today on the show, we welcome Warren Bobrow. Warren is the "Cocktail Whisperer", a culinary innovator who bridges craft spirits, botanical traditions, and cannabis. His six books are:Apothecary CocktailsWhiskey CocktailsBitters and Shrub Syrup CocktailsCannabis CocktailsThe Craft Cocktail CompendiumWhiskey CocktailsApothecary Cocktails (French version)Bobrow has published six books on mixology and written articles for Saveur magazine, Voda magazine, Forbes Magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY, and many other periodicals.

“Today we're heading to the desert — where saguaros stand guard, the sun bakes the earth, and whiskey takes on a flavor you can't find anywhere else. I'm sitting down with Mark from Whiskey Del Bac, the Arizona distillery turning mesquite smoke, bold ideas, and Southwestern grit into some of the most distinctive American single malts out there. We'll talk about the magic of desert aging, the art of mesquite malting, and how Whiskey Del Bac is carving its own trail in the whiskey world. So pour a glass, kick back, and join me for a taste of the Southwest — one sip at a time.”Badmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskeydelbac.comThe Story ofLike many great ideas, it came about while drinking Scotch...It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited' malt instead of peated malt?”‍Stephen couldn't shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland's finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.Stephen's Great Aunt, Nina Paul, working in the desert.When daughter Amanda Paul (Stephen and Elaine's daughter) got wind that her dad was making whiskey, she moved back home to Tucson from New York City in 2011 to make Whiskey Del Bac a business with Stephen. They founded Hamilton Distillers Group and launched the Whiskey Del Bac brand under it. Named after Tucson's 17th century Spanish mission San Xavier del Bac, Whiskey Del Bac is a combination of English, Spanish and the native Tohono O'Odham tongue meaning “Whiskey of the Place Where the River Reappears in the Sand.” While it may be tempting to call it Del Bac Whiskey, it is Whiskey Del Bac.Amanda helped get the licensing, build the Whiskey Del Bac brand, and together with Stephen they officially launched the whiskeys to a warm reception in the Old Pueblo. As a family, the Pauls set out to define what an American Single Malt Whiskey from the great American Southwest could be. The idea of terroir in whiskey has been much debated, but Whiskey Del Bac has established a flavor profile that is firmly rooted in the desert. Amanda and Stephen inherited a profound love for the desert, which began in their family over a century ago when Stephen's great grandfather pioneered the date farming industry in Coachella, California. Stephen's great aunt Nina was a role model for him in how to perceive and appreciate the desert.$120.00Our annual Distiller's Cuts are ways to explore the seasonality and complexity of American Single Malt Whiskey.The Summer 2025 Distiller‘s Cut features a lightly smoked blend of Sauternes, second-use Whiskey Del Bac, and rhum agricole.

Jake's one of the OG's of the UK bar scene, first making waves by winning multiple cocktail and bartending contests (including one where he won a £10, 000 diamond) when based out of his native Leeds, working in Leeds' top bars and then opening one of his own, then moving to London and opening beloved industry hangout The Portobello Star bar, co-founding the Alternative Bar Awards in the Star, and then upgrading both the Star and its in-house gin still to much larger premises, the Ginstitute, where the brand he co-founded Portobello Road Gin, is produced. Jake's a hilarious man, concealing a deep knowledge of spirits and mixology behind an affable, self-deprecating Northern exterior.The Star, after a period of non-existence, is now back and thriving, as is Portobello Road Gin, and Jake is, God help us, an elder statesman of the UK bar world. Jake was in New Orleans at the same time as me, so we pre-gamed Tales of the Cocktail by meeting up for a martini and some beers,  and we shot the shit for an epic three hours one afternoon, enjoy!Jake on IG: https://www.instagram.com/jakefburger/The Portobello Star on IG: https://www.instagram.com/portobello_star/Portobello Road Distillery: https://www.instagram.com/spiritofportobelloroad/?hl=en 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 for a couple of hours 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, plus we don't edit, 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, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip 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: ...

In part two of my conversation with rum trailblazer Maggie Campbell, CEO of American Cane, some of the topics we discuss include: The project of American Cane, and why Maggie is excited to kick off the brand with an affordable rum offering that's focused on conviviality, celebration, and togetherness. How the American rum category differs in its identity from the many Caribbean traditions we are familiar with, and what factors like fermentation substrate, diurnal temperature shift, and cooperage sourcing have to do with it. Why America isn't as primed or well suited for a strict geographic indication as other places in the world And what it's been like for Maggie to move gradually away from the production side of rum and more into the strategy and business development side of the work in her role as CEO. Along the way, we provide a functional definition of the Trinidadian verb “liming,” explore what spirits brands can learn from Formula One motorsports strategy, learn why it's important to never distill while you're angry, And much, much more  

It's This Week in Bourbon for July 18th 2025. Stitzel-Weller Distillery is up for sale, Brothers Wright Distilling Co. acquires Dueling Barrels Brewery & Distillery, and Buffalo Trace Distillery is releasing Colonel E.H. Taylor, Jr. Distiller's Council.Show Notes: The historic Stitzel-Weller Distillery property, including 15 barrel warehouses, is currently for sale. World-renowned expert Noah Rothbaum is set to release The Whiskey Bible, a comprehensive guide to whiskey's history, secrets, and cocktails, in September 2025. Brothers Wright Distilling Co. has acquired Dueling Barrels Brewery & Distillery in Pikeville, expanding capacity and adding a restaurant and music venue. Meridian Biotech is partnering with Buffalo Trace Distillery to build a $40 million facility in Franklin County to convert distillery byproducts into alternative proteins. Acclaimed mixologist Molly Wellmann is joining Hidden Barn Whiskey as its Master Taster to enhance their blends and single barrel selections. Wolves has collaborated with Willett Family Estate on a limited-edition 10-year rye whiskey, blending Kentucky and California-aged ryes. Old Forester is bringing back its annual 1910 Extra Extra Old release, a 93-proof double-barreled bourbon aged for an additional 24 months. Bib & Tucker is launching Gold Roast Bourbon, a 6-year Tennessee Bourbon finished with whole roasted Arabica coffee beans using a cold extraction method. Frey Ranch Distillery is introducing its Five Grain Single Barrel Bourbon, made entirely with grains grown on their farm, with limited quantities available. Rebel Bourbon announces the annual release of its 10-Year Single Barrel Bourbon, a 100-proof wheated whiskey with a limited allocation hitting shelves this month. Great Jones Distilling Co. has released a new Wheated Bourbon crafted entirely from New York-grown grains, aged at least four years. Buffalo Trace Distillery is unveiling Colonel E.H. Taylor, Jr. Distiller's Council, a $1,499.99 ultra-premium, limited-edition bourbon using 19th-century techniques. The James B. Beam Distilling Co. is releasing the annual Old Grand-Dad 7-Year-Old Bonded Bourbon, barreled in spring 2018 at 100 proof. Knob Creek Bourbon x Rye Kentucky Straight Blended Whiskey is returning due to popular demand, combining 9-year bourbon and 7-year rye at 113 proof. Wyoming Whiskey is launching its National Parks: Acadia Edition, expanding its series with a Maine-exclusive bourbon supporting Acadia National Park. Barrell Craft Spirits is releasing Barrell Decade, a Black Label Series blend of whiskeys distilled from 1995-2005 and secondarily matured in Spanish brandy and Hungarian oak casks. Jim Beam has announced Lineage Batch #2, a 15-year-old Kentucky Straight Bourbon crafted by Fred and Freddie Noe, exclusively available at the Beam campus. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

In this jam-packed episode, Clifton dives into the latest bourbon headlines — from Buffalo Trace's mysterious E.H. Taylor Jr. Distiller's Council release to A. Smith Bowman's award-winning rye and Starlight's 10-Year debut. But the main event? A first sip of the brand-new Louisiana Senator Bourbon, a bold 8-year whiskey from the creators of Kentucky Senator, crafted in collaboration with Potter Jane Distillery. Is this small batch release the next cult classic? Tune in for a Byte-Sized Review and find out what makes this one unforgettable.

This week on The Whiskey Trip, Big Chief takes a backroad ride to Lowey Crossing, Texas, where the hum of cicadas and the rustle of pecan leaves lead you straight to the heart of Texas whiskey—1845 Distilling. Tucked beneath a sprawling pecan orchard, Big Chief sits down with owner Bob Pettit and distiller Miguel Perez, a father-in-law/son-in-law team turning Texas grain into liquid gold. With a German-built still, American oak barrels, and a bold vision, they're blending heritage and innovation to craft whiskey that speaks with a Texas drawl and a world-class finish. The episode starts strong with a 118-proof Rye Bourbon that hits like a Texas thunderclap. One sip in and Big Chief declares it might just be in the running for his Whiskey of the Year—an explosive opening pour that sets the tone. Next, they pour their Wheated Bourbon, and the room goes silent. It's rich, smooth, and downright seductive. Big Chief's eyes light up, and there's talk of a new title: #WheatedKingOfTexas. Is the crown shifting? In the second half, things get downright artful with their Four Grain Bourbon. A perfect balance of corn, rye, wheat, and barley—this pour is a harmony of flavor. Big Chief calls it a “perfection pour,” where the sweet softness of wheat and the spice of rye meet in the middle to dance. They close the show with a sneak peek of a future Bottled in Bond expression. Clocking in at 100 proof, it's still in development—but already shows depth, structure, and an impressive viscosity that leaves Big Chief smiling. In fact, he's so impressed, he says his friend Bernie Lubbers—the Bottled-in-Bond evangelist himself—would tip his hat to this one. This episode is full of laughs, legacy, and some of the finest pours on the Texas whiskey trail. If you're not sipping with us, you're missing the story. And as always, friends—it's not just the whiskey, it's the Ride. Saddle up and come along.

Steve, Miss Beka Sue, Kathy, Katie & Matt talk about the new special relase from the Col. EH Taylor line. TBD music is by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Finally Im getting to releasing this great episode. Not from not wanting to but MAN its been busy. Today we are talking to the Doll Of Distilling herself Erin Lee. I am so excited for this chat, we talked all about Step up program. We dove deep into Tea. You Just have to check it out.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanFewspirits.comADI's International Spirits Competition Rising Star in Distilling Shortlist Nominee: Erin LeeErin Lee, a graduate of the StepUp Internship program, has transitioned from fashion designer and tea sommelier to distiller in a remarkable journey. Her passion for tea, sparked by a trip to Asia, led her to become a Certified TAC Tea Sommelier in 2021. This newfound appreciation for intricate flavors directed her towards whiskey, culminating in her selection for the inaugural STEP UP Intern class by the American Craft Spirits Association. Erin has trained at renowned distilleries across the U.S. and joined Few Spirits as Head Distiller in 2023. Currently, with support from the Michael James Jackson Foundation, she is pursuing her General Certificate in Distillation from the Institute of Brewing and Distilling. And for these reasons the American Distilling Institute's International Spirits Competition selected Lee as a shortlist nominee for our 2024 Rising Star in Distilling Award.A grain-to-glass distillery since 2011, FEW Spirits produces award–winning craft whiskey and gin in a tucked away alley located in the growing Chicago suburb of Evanston, IL..ALSO KNOWN AS THE COLUMBIAN EXPOSITION, THE 1893 WORLD'S FAIR TOOK PLACE IN CHICAGO, ILLINOIS.  IT REPRESENTED THE DAWN OF MODERNISM & INTRODUCED OUR NATION TO phosphorescent LIGHTS, MOVING WALKWAYS, an electricity powered water fountain and the invention of THE FERRIS WHEEL.  It WAS even THE LAUNCHING GROUND OF A NOTABLE BRAND OF JUICY CHEWING GUM AND A BRAND OF BEER THAT WAS AWARDED A FIRST PLACE BLUE RIBBON.  BOTH ARE STILL AROUND TODAY. however, IT WAS ALSO THE GOLDEN AGE OF PRE-PROHIBITION WHISKY.SEVERAL DECADES LATER, EVANSTON, A SUBURB JUST NORTH OF CHICAGO, WOULD BECOME KNOWN AS THE SEAT OF PROHIBITION AND THE established HEADQUARTERS FOR THE TEMPERANCE MOVEMENT – SPEARHEADED BY A WELL KNOWN FEMALE FIGURE, WHO ALSO ADVOCATED HEAVILY FOR WOMEN'S SUFFRAGE.  prohibition was repealed in 1933, but EVANSTON WAS A DRY COMMUNITY THAT CLUNG DEAR TO concept of the NOBLE EXPERIMENT decades AFTER repeal.  THESE TWO ICONIC MOMENTS IN TIME AND PLACE, BECAME the INSPIRATION behind few spirits.        PAUL HLETKO, FOUNDER & DISTILLER, SAW THE POWER OF PEOPLE FOLLOWING THEIR DREAMS.  he TURNED HIS SIGHTS TO MAKING SPIRITS.  HE RELENTLESSLY PURSUED A NEW STYLE OF URBAN WHISKEY THAT WOULD BE THE EQUAL TO THAT OF HIS FRIENDS IN KENTUCKY.  BUT CREATING WHISKEY IN THE SEAT OF PROHIBITION?  SEEMED LIKE A GOOD PLACE TO START A BOLD, PARADIGM BREAKING WHISKEY BRAND.  DOWN A DARK BACK ALLEY IN EVANSTON, YOU WILL FIND AN OLD CHOP-SHOP MAKING FLAVORFUL BOURBON & RYE FROM GRAIN-TO-GLASS WITH A BOLD CHICAGO-STYLE TWIST.  Innovative products continue to flow from the team at FEW.   PROOF, AS EVER, THAT APPEARANCES CAN BE DECEPTIVE.Smashing PumpkinsIn an innovative collaboration, FEW Spirits and The Smashing Pumpkins have unveiled a distinctive bourbon, meticulously crafted and brought to bottle strength using Billy Corgan's own Midnight Rose Tea from his tea shop in Chicago, Madame Zuzu's. This unique partnership – unlike any in the rock-whiskey world before – blends the bold flavors of our exceptional FEW bourbon with the avant-garde musical spirit of The Smashing Pumpkins, known for their influential alternative rock sound showcased in iconic albums like ‘Siamese Dream' and ‘Mellon Collie & The Infinite Sadness.

In this spirited conversation with Maggie Campbell, CEO of American Cane, some of the topics we discuss include: Maggie's road to rum, which winds through philosophy, spice shops, wineries, and legendary brandy houses before arriving at her break-out role as distiller (and later President) at Privateer Rum Why sales and distribution are the hardest part of the spirits industry and how her experience working in the sales trenches and partnering with distributors paved the way for a great adventure working as a project leader for Mt. Gay Rum in Barbados We touch on the functional aesthetics of both vineyards and cane fields - the ways in which soil health, drainage, and cane-specific indicators like, lodging, arrowing, and low MOC factors can contribute to a healthy and beautiful cane growing operation And we also discuss how to think about terroir in spirits - specifically how it's derived not only from landscapes and climate conditions, but also from the perspectives taken and decisions made in these diverse locales over long periods of time. Along the way, we muse on why you can't hide anything in a rum distillation, the multinomial nature of cane dogs, why only foreigners like the monkeys in Barbados, and much, much more.  

Caleb O. Brown hosted the Cato Daily Podcast for nearly 18 years, producing well over 4000 episodes. He has gone on to head Kentucky's Bluegrass Institute. This is one among the best episodes produced in his tenure, selected by the host and listeners.An engineer and brewer thought he would take up home distilling as a hobby, but he then learned it's a federal crime. In Ream v. U.S. Department of Treasury, he's fighting back. The Buckeye Institute's Robert Alt explains. Hosted on Acast. See acast.com/privacy for more information.

Whiskey Thief (Franklin Co and Louisville, KY) WF0060 Surprise, surprise, we're going to have a repeat guest to the show today. Distilling director Lisa Wicker (formerly of Limestone Branch, Huber's Starlight, and Widow Jane) joins us along with Walter Zausch, owner of the Whiskey Thief Distillery. If you've never been, you're missing one of Kentucky's most unique distillery experiences. From the barn and farm, to the goats, food trucks, and barrel thieving - there may not be a better distillery to get a feel for Kentucky Bourbon hospitality in a relaxed atmosphere. We'll talk about how Walter came to own this farm, the philosophy change since he arrived, the person who inspired him, the distillery's new space in NULU, and we'll find out from Lisa, who is just settling in, her first impressions and what brought her to Whiskey Thief. It's all in celebration of the release of Whiskey Lore's Travel Guide to Experiencing Kentucky Bourbon: Second Edition. Catch the extended version at patreon.com/whiskeylore as a member of the Speakeasy.

From the mist-shrouded moors of Britain to the backroads of America, massive black hounds with glowing red eyes have terrorized witnesses for centuries—but when archaeologists unearth the bones of a 200-pound, 7-foot-tall dog near the site of a legendary hellhound attack, the line between folklore and reality begins to blur in the most chilling way.Join the DARKNESS SYNDICATE: https://weirddarkness.com/syndicateABOUT WEIRD DARKNESS: Weird Darkness is a true crime and paranormal podcast narrated by professional award-winning voice actor, Darren Marlar. Seven days per week, Weird Darkness focuses on all thing strange and macabre such as haunted locations, unsolved mysteries, true ghost stories, supernatural manifestations, urban legends, unsolved or cold case murders, conspiracy theories, and more. On Thursdays, this scary stories podcast features horror fiction along with the occasional creepypasta. Weird Darkness has been named one of the “Best 20 Storytellers in Podcasting” by Podcast Business Journal. Listeners have described the show as a cross between “Coast to Coast” with Art Bell, “The Twilight Zone” with Rod Serling, “Unsolved Mysteries” with Robert Stack, and “In Search Of” with Leonard Nimoy.DISCLAIMER: Ads heard during the podcast that are not in my voice are placed by third party agencies outside of my control and should not imply an endorsement by Weird Darkness or myself. *** Stories and content in Weird Darkness can be disturbing for some listeners and intended for mature audiences only. Parental discretion is strongly advised.IN THIS EPISODE: Eerie tales of spectral Hellhounds have haunted humanity for centuries, from the misty moors of the British Isles to the dense forests of Appalachia. These colossal black dogs with glowing eyes are said to be harbingers of doom, leaving a trail of fear and mystery in their wake. Over the years, the line between folklore and reality has blurred after numerous individuals have reported their own true tales of coming face-to-face with these denizens of the underworld. (True Tales of Hellhounds: Ancient Myths To Modern Cases) *** When the criminal justice system falters, the dead may step in to rectify the errors of the living. Through eerie whispers, unsettling dreams, and ghostly apparitions, sometimes, the deceased help to ensure justice is served. (Victims Who Solved Their Own Murders From The Grave) *** On June 9th, 1979, approximately 35 riders boarded the Sydney Ghost Train ride in Australia's beloved harbor attraction Luna Park. Seven of them would not leave the train tunnel alive. (The Haunting Tragedy of the Sydney Ghost Train Fire) *** On a fateful night in 1860 New York City, John Walton was gunned down in cold blood, setting off a desperate chase through the shadowy streets. As his cousin pursued the mysterious assailant, another life was claimed, plunging the city into a gripping tale of murder, intrigue, and a relentless quest for justice. The aftermath revealed a tangled web of family secrets, betrayal, and a courtroom drama that would captivate the entire nation. (Mystery of the Distiller's Demise) *** In the late eighteenth century, terror gripped the streets of London as a mysterious figure known as "The London Monster" targeted aristocratic women with cruel precision. Over fifty attacks within two years sparked widespread panic, leading to the formation of vigilante groups and a media frenzy that captivated the city's working class. What made him a monster, you may ask? He snuck up behind women and stabbed them… in the buttocks! (London's Butt-Stabbing Monster)CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Lead-In00:04:53.967 = Show Open00:07:54.061 = True Tales of Hellhounds, Part 100:23:48.602 = True Tales of Hellhounds, Part 200:53:27.928 = Mystery of the Distiller's Demise01:02:32.947 = London's Butt-Stabbing Monster01:09:55.039 = Victims Who Solved Their Own Murders From The Grave01:21:02.933 = The Haunting Tragedy of the Sydney Ghost Train Fire01:28:27.949 = Show CloseSOURCES AND RESOURCES FROM THE EPISODE…“Victims Who Solved Their Own Murders From The Grave” source: Lyra Radford at ListVerse.com:https://weirddarkness.tiny.us/yckrb5d7“The Haunting Tragedy of the Sydney Ghost Train Fire” by Carolyn Cox for The-Line-Up.com:https://weirddarkness.tiny.us/y5ssbkyd (used with permission)“London's Butt-Stabbing Monster” source: Creative History Stories: https://weirddarkness.tiny.us/yckk95u2“Mystery of the Distiller's Demise” source: Robert Wilhelm at MurderByGaslight.com:https://weirddarkness.tiny.us/yck5vxwv“True Tales of Hellhounds: Ancient Myths to Modern Cases” source: Brent Swancer at MysteriousUniverse.com:https://weirddarkness.tiny.us/4ry86tcp=====(Over time links seen above may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2025, Weird Darkness.=====Originally aired: July 15, 2024EPISODE PAGE at WeirdDarkness.com (includes list of sources): https://weirddarkness.com/hellhounds

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.  

Danny Lee Blackwell has been performing under the moniker Night Beats since 2009, but there's an argument that he could just as well be called “The Distiller.” Night Beats has a reputation for concocting. Blackwell can make a country song sound like a trip through the desert with Hunter S. Thompson. He can turn a […] The post Night Beats: “Behind the Green Door” appeared first on KUT & KUTX Studios -- Podcasts.

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!

Steve, Darren, Josh & Clayton taste the new Cathedral French Oak from Bardstown Bourbon Company's Distiller's Reserve Series. TBD music is by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Check out 30A Distilling Co. when you're in Florida!

Send us a textThis episode connects the art of distilling with the rich narratives woven into craft spirits. We explore the revival of rye whiskey, innovative techniques, and the sense of community that drives the craft distilling movement forward. • Legacy of Pennsylvania rye whiskey and its revival• Artistic techniques in distillation explored • The role of heritage in recipe development • Community support among distillers • Unique methods leading to innovative spirits • Storytelling as a marketing strategy in craft distilling Join us on a spirited journey through the rich world of bourbon and rye, featuring the insightful Alan Bishop as our special guest. With Alan's invaluable insights and personal anecdotes, we uncover the art and passion amidst the whiskey discussions, we also explore the potential of live-streaming and long-duration content as a way to build viewership, taking cues from the gaming community's success. There's even talk of a daring podcast idea from an Irish pub, sampling whiskey with the legendary Martin Kennedy.As we sip and share stories, the conversation flows into the intricacies of whiskey integrity and transparency. We reflect on the balance between artistry and profitability, the bittersweet nature of brand transitions, and the dedication of distillers like Gregg Snyder. Personal connections and shared experiences highlight the triumphs and challenges faced in crafting unique spirits. Our journey also delves into the creative process behind innovative distillation techniques and the personal stories that shape the industry's future, celebrating the impact of team members like Tyler and the importance of finding the right successor with intrinsic knowledge.This episode is not just about whiskey; it's an exploration of spirituality and the metaphysical, where the practical magic of distillation intersects with personal philosophy. We celebrate the legacy of moonshine heritage, pay tribute to influential figures, and unveil unique products that honor both tradition and innovation. From the release of the 2025 almanac to the launch of distinctive spirits, we invite you to savor a blend of creativity, heritage, and passion that promises to captivate whiskey enthusiasts and spiritual seekers alike.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

In this REMIX Episode of The Bourbon Life Podcast presented by Liquor Barn, Matt and Mark spend some time hanging out with Dr. Pat Heist, Chief Scientific Officer, Co-Founder, & Co-Owner, of Wilderness Trail Distillery, in Danville, Kentucky. This Episode originally aired on March 28, 2024. The guys talk with Pat about his impressive background that led him to start Wilderness Trail with his friend, and Co-Founder, Shane Baker, the incredible growth that the brand has experienced since its inception in 2012, and the recent buyout by Campari and the impact that will have on the Wilderness Trail brand moving forward. They also taste and review the Wilderness Trail Trail Mix which includes single barrel expressions of their wheated Bourbon, their high Rye Bourbon, and their Rye whiskey. This Episode of The Bourbon Life Podcast is presented by Liquor Barn and is also sponsored by Penelope Bourbon, Limestone Farms, James E. Pepper Distillery, Bluegrass Distillers, The Stave Restaurant, Three Chord Bourbon, Pappy & Company, The Kitchen Table at James B. Beam Distilling Co., and Keeper's Heart. Check out all of our amazing sponsors online at:  www.liquorbarn.com  www.penelopebourbon.com www.limestonefarms.com www.jamesepepper.com     www.bluegrassdistillers.com                   www.thestavekentucky.com  www.threechordbourbon.com www.pappyco.com www.visitthekitchentable.com www.keepersheartwhiskey.com

This week on The Whiskey Trip, Big Chief hits The Texas Whiskey Trail and travels to Central Texas, visiting John Evans—Owner, Founder, and Distiller at Wilson Valley Mercantile, a true farm-to-glass distillery. Established in 1867, the Evans Ranch embraces a “seed-to-sip” philosophy, growing all its grains on-site. In 2022, John decided to transform his corn harvest into spirits, creating a new chapter for the family farm. The episode kicks off with their Texas Three Way Whiskey, crafted with a mash bill of 51% corn, 34% wheat, and 15% oats. This whiskey delivers a honey-butter sweetness that coats the palate, finishing with a touch of barrel spice. Next, they sample the Texas Notch Bourbon, which shares the same mash bill but uses a different yeast strain, reducing the sweetness while adding spice for a longer finish. In the second half, John introduces their Texas Bloody Butcher Corn Bourbon, featuring a rich, dusty nose and notes of popcorn ball and Cairo corn syrup that linger on the palate—a true nod to heritage corn whiskey. To wrap things up, they taste the Wilson Valley Rye, made with 51% rye, 34% corn, and 15% oats. This “bourbon drinker's rye” offers unique flavors of black licorice and root beer, making it the perfect whiskey for breakfast. It's always inspiring to see farmers returning to their roots, distilling their grains to create something extraordinary. Cheers to another unforgettable ride on The Whiskey Trip!

This week on The Whiskey Trip, Big Chief heads to Bryan/College Station to sit down with Nathan Barkman, Founder and Distiller at Rio Brazos Distillery. Named after the Brazos River, this Texas craft distillery sits in the heart of the state's agricultural region, where rich, black soil provides ideal conditions for growing the grains that fuel their exceptional whiskey. The Episode kicks off with a tasting of their unaged Whistlestop Texas Whiskey. The corn's sweetness shines through with notes of honey and vanilla. Next, they dive into Boxcar Blended Texas Whiskey, which gives Big Chief the essence of Irish whiskey with a Lone Star twist of spice. In the second half, Nathan shares College Station Texas Corn Whiskey. Its creamy texture, hints of barrel spice, and corn pop cereal notes make it an ideal after-dinner sipper. To close, they savor the single barrel Texas Bourbon Whiskey, a true Texas gem bursting with cinnamon spice, dried fruits, and molasses. This episode highlights Big Chief's passion for exploring craft whiskey from all corners of the trail. Cheers to another unforgettable journey on The Whiskey Trip!

This week, Ardbeg and Glenmorangie's Dr. Bill Lumsden joins us to answer your questions posed in the WhiskyCast Community app. The questions ranged from why the new Ardbeg 17 is chill-filtered and bottled at 40% ABV to what it was like working with Beyoncé on her new Sir Davis Whiskey. We'll have Bill's answers on this week's WhiskyCast In-Depth. In the news, Scotch Whisky industry leaders are calling this week's UK excise tax hike a “betrayal” and a “kick in the teeth” — and we'll hear from Scotch Whisky Association CEO Mark Kent, who's also worried about the potential impacts of this week's US presidential election on tariffs. We'll also have the rest of the week's news, tasting notes, and much more. 

This week on The Whiskey Trip, the journey takes us to Culpepper, Virginia, home to one of America's oldest craft distilleries—Belmont Farm Distillery. Big Chief sits down with Founder and Distiller, Chuck Miller. Known from his time on Discovery Channel's Moonshiners, Chuck helped folks like Tim Smith bring their products into the legal market. But Big Chief didn't come for the moonshine—he came to sample the whiskey Chuck has been distilling since 1989, using grain from his own farm. Chuck distills with a historic 1933, 3,000-gallon kettle still, seized from an illicit site by the state of Virginia. They begin the tasting with Belmont Farm's Virginia Bonded Whiskey, aged in used oak barrels to soften the oak influence. Next, they savor the Virginia Reserve 10-year-old whiskey, a cask strength beauty at 116 proof, made from a mash bill of 50% corn, 25% wheat, and 25% malted barley. Big Chief declares this the perfect whiskey for a desert island. Wrapping up the first half, they enjoy a smooth Virginia Bourbon at 92 proof—a testament to Chuck's incredible still. The second half kicks off with an American Single Malt, aged 4 years and bottled at 86 proof. It delivers a sharp taste and a stunning nose, underscoring why these whiskies are making waves. Then comes the Rye Whiskey, crafted from 70% rye, 25% corn, and 5% malted barley, offering that root beer candy note Big Chief loves. To close out, they sample a 100% corn whiskey at 100 proof, with flavors reminiscent of buttered popcorn. This trip was a true highlight, and it was an honor to sit down with a whiskey legend.  Cheers to another memorable ride on The Whiskey Trip!

This week's episode of The Whiskey Trip takes listeners on a flavorful journey to Minneapolis, Minnesota, with a visit to O'Shaughnessy Distilling Co. Big Chief chats with distiller Kate Douglas about the brand's Keeper's Heart Whiskey. The family motto, "Fugit Hora" or "The Hour Flies," is a reminder to treasure every moment with loved ones, making their whiskey a fitting choice for any occasion, from celebrations to casual gatherings. The episode begins with a blend of Irish Whiskey and Bourbon, clocking in at 86 proof. This whiskey is described as having rich caramel notes, reminiscent of a freshly baked pecan pie, offering a unique and memorable experience. Next, they sample the 10-year Irish single malt finished in Malaga casks, which wows the host with its biscuity cereal flavors, alongside hints of apricots, honey, and almonds. It's so impressive that it's a contender for "whiskey of the year." As they move on, the team tries the Irish+Bourbon blend at 92 proof. The added strength brings nutmeg spice, heavy cream, and chocolate notes, enhancing the complexity of the drink. In the second half, they up the ante with the Irish+Bourbon Cask Strength at a potent 118 proof. This whiskey delivers a powerful combination of sweet caramel, vanilla, and charred oak aromas from the bourbon, mixed with earthy pot still notes and orchard fruits. To finish, they savor the Irish + American Surely Darkness single barrel, finished in barrels from Surly Brewery. At 110 proof, this whiskey offers a delightful sensory experience, sure to please even the most discerning whiskey drinkers. This episode highlights the craftsmanship of a northern distillery, combining various distilling techniques to produce remarkable whiskeys. Cheers to a memorable stop on The Whiskey Trip!

In this week's episode of The Whiskey Trip Podcast, Big Chief visits Hood River, Oregon, to chat with Caitlin Bartlemay, the Master Distiller, and Everett Rubin, a Distiller at Hood River Distillers. They delve into the rich history of the distillery, which has been producing spirits since the end of Prohibition in 1934. Initially, the distillery focused on brandies made from the local fruit abundant in the area, nurtured by the waters of the Columbia River and the surrounding Mt. Hood. The conversation highlights the unique aspects of their distilling process, particularly their use of pristine glacial water sourced from the glaciers around Mt. Hood, which has been naturally filtered through volcanic rock. This exceptional water is integral to the distinct flavors found in their whiskies and brandies, offering a terroir that Big Chief finds irresistible. Big Chief begins the episode by sampling Trail's End 8 Year Straight Bourbon Whiskey, which is sourced from Kentucky and finished with Oregon Oak in the Pacific Northwest. This Bourbon boasts a mash bill of 78% corn, 10% rye, and 12% malted barley. The combination of glacier water and Oregon Oak elevates it to a remarkable sipping whiskey. He then moves on to McCarthy's Oregon Single Malt Whiskey, aged for six years, which features notes of smoked peaches, crisp pears, and peppercorn spice—a perfect American replacement for peated Scotch. This episode celebrates the exceptional spirits of Oregon and the fascinating history behind them. Cheers to a memorable journey!

Will and Greeze are joined by Tiny Irwin from Southern Whiskey Society for an action-packed show. They kick things off by celebrating this year's Southern Whiskey Society event on August 10, 2024 in Franklin, TN. Tiny reveals some great additions to this unique food and whiskey event, and Will gets super excited. Then they introduce the new the new Jack Daniels distiller series and discuss the value it offers for its price. The hosts also share some hilarious anecdotes about their recent time off, including Greeze's renovation project. From humorous musings on living in a certain way to discussing the logistics of frozen goods, this episode is a rollercoaster of whiskey-fueled shenanigans. Tune in for all this and more on The PodCask! Get tickets to Southern Whiskey Society: https://www.southernwhiskeysociety.com/

Old-Fashioned Football was joined by Savage and Cooke distiller Dylan Carney. JMark, Mir, and Dylan talk about everything from food to glassware, and of course whiskey. Dylan highlights Savage and Cooke's two new offerings, Howling Mob Bottled in Bond Bourbon and Bloody Butcher Bottled in Bond Bourbon.He talks about the different corn varieties were used in each of these as well as their first wheated-bourbon, which has the same mash-bill as Pappy Van Winkle.Dylan talks about life as a distiller, how he got his start, and some of the cool experiences he's had. From touring with Scottie Pippen to his days making absinthe in Scotland, you won't want to miss this amazing podcast! It was full of interesting facts, some laughs, and of course, great whiskey!If you're in Vallejo, CA, or anywhere in California, plan a day to Mare Island and visit Savage and Cooke Distillery! Just from the virtual tour given, it looks like it will be a hell of a time! JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersCirca Sports - 16 MILLION in guaranteed prizes w/ Circa Survivor & Circa Millions - https://www.circasports.com/circa-sports-millionFootball Contest Proxy - Use promo code SGP to save $50 at - https://www.footballcontestproxy.com/Rithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmUnderdog Fantasy code SGPN - Up to $250 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnGametime code SGPN - Download the Gametime app, create an account, and use code SGPN for $20 off your first purchase - https://gametime.co/ ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io================================================================Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)

IN THIS EPISODE: Eerie tales of spectral Hellhounds have haunted humanity for centuries, from the misty moors of the British Isles to the dense forests of Appalachia. These colossal black dogs with glowing eyes are said to be harbingers of doom, leaving a trail of fear and mystery in their wake. Over the years, the line between folklore and reality has blurred after numerous individuals have reported their own true tales of coming face-to-face with these denizens of the underworld. (True Tales of Hellhounds: Ancient Myths To Modern Cases) *** When the criminal justice system falters, the dead may step in to rectify the errors of the living. Through eerie whispers, unsettling dreams, and ghostly apparitions, sometimes, the deceased help to ensure justice is served. (Victims Who Solved Their Own Murders From The Grave) *** On June 9th, 1979, approximately 35 riders boarded the Sydney Ghost Train ride in Australia's beloved harbor attraction Luna Park. Seven of them would not leave the train tunnel alive. (The Haunting Tragedy of the Sydney Ghost Train Fire) *** On a fateful night in 1860 New York City, John Walton was gunned down in cold blood, setting off a desperate chase through the shadowy streets. As his cousin pursued the mysterious assailant, another life was claimed, plunging the city into a gripping tale of murder, intrigue, and a relentless quest for justice. The aftermath revealed a tangled web of family secrets, betrayal, and a courtroom drama that would captivate the entire nation. (Mystery of the Distiller's Demise) *** In the late eighteenth century, terror gripped the streets of London as a mysterious figure known as "The London Monster" targeted aristocratic women with cruel precision. Over fifty attacks within two years sparked widespread panic, leading to the formation of vigilante groups and a media frenzy that captivated the city's working class. What made him a monster, you may ask? He snuck up behind women and stabbed them… in the buttocks! (London's Butt-Stabbing Monster)CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Title Story Teaser and Show Open00:08:11.718 = True Tales of Hellhounds, Part 100:25:30.881 = True Tales of Hellhounds, Part 200:56:00.012 = Mystery of the Distiller's Demise01:05:04.742 = London's Butt-Stabbing Monster01:13:47.880 = Victims Who Solved Their Own Murders From The Grave01:26:36.680 = The Haunting Tragedy of the Sydney Ghost Train Fire01:34:01.868 = Show CloseSOURCES AND REFERENCES FROM THE EPISODE…“Victims Who Solved Their Own Murders From The Grave” source: Lyra Radford at ListVerse.com: https://weirddarkness.tiny.us/yckrb5d7“The Haunting Tragedy of the Sydney Ghost Train Fire” by Carolyn Cox for The-Line-Up.com:https://weirddarkness.tiny.us/y5ssbkyd (used with permission)“London's Butt-Stabbing Monster” source: Creative History Stories: https://weirddarkness.tiny.us/yckk95u2“Mystery of the Distiller's Demise” source: Robert Wilhelm at MurderByGaslight.com:https://weirddarkness.tiny.us/yck5vxwv“True Tales of Hellhounds: Ancient Myths to Modern Cases” source: Brent Swancer at MysteriousUniverse.com:https://weirddarkness.tiny.us/4ry86tcpWeird Darkness theme by Alibi Music Library under paid licenseBackground Music in this episode from Envato Elements under paid license= = = = =(Over time links seen above may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2024, Weird Darkness.= = = = =Originally aired: July 15, 2024CUSTOM LANDING PAGE: https://weirddarkness.com/true-tales-of-hellhounds/