Podcasts about distilleries

On this last episode of the CobraCast Podcast... My brothers Tony Park, Danny Garcia, Rob Hinton and Joe Wilson from "Three:33" joined me for a 3 hour goodbye episode... We had a great chat, over more than a few drinks of Iron Wolf, about the last 9 years of the CobraCast... It's been on hell of a ride but as the story says, "All Good Things Must Come To And End".... You never know what the future holds, so instead of saying Goodbye, I'm going to say "Take Care of Yourself, Take Care of Each Other and I'll see you on the Flip Side" ;)... Much Love, Peace and Positivity....  Recorded on July 14th, 2025 Sponsored by Iron Wolf Ranch and Distillery https://ironwolfranch.com/  

In this episode of the Restaurant Owners Uncorked podcast, Wil Brawley talks with Seth Watson, the founder of Distillery of Modern Art in Atlanta. Seth shares his entrepreneurial journey, from launching a production and event design business out of a garage to eventually building a one-of-a-kind distillery that blends spirits, art, and community. He opens up about why he left his first business, how he navigated outdated Georgia alcohol laws, and why he built a distillery with multiple revenue streams: a cocktail bar, an art gallery, an event space, and a production facility. Seth also discusses the lessons he's learned about ego, iteration, and surrounding himself with smart people, while offering fascinating insights into bourbon, gin, and the modern spirits landscape.Key Takeaways: From Garage to 400+ Events a Year: Seth's first business in event production started in a garage and grew into a full-scale company handling hundreds of large-scale events annually. Exit Fueled by Values Misalignment: After 17 years and increasing tension with a 50/50 partner, Seth exited the business to preserve his sanity and avoid letting resentment fester. Control Matters: Seth learned the hard way that 50/50 partnerships often don't work. He now maintains control in any business he leads. Birth of a Unique Concept: Distillery of Modern Art combines a distillery, cocktail bar, art gallery, and event space—all designed around Seth's love for whiskey and modern art. Navigating Georgia's Arcane Liquor Laws: Seth had to build his distillery concept while lobbying against outdated post-Prohibition laws that limited direct-to-consumer sales. Whiskey Meets Art: The subjectivity of both whiskey and art inspired the distillery's brand and mission: create a sensory and aesthetic experience, not just a product. Producer for Other Brands: In addition to his own spirits, Seth's team produces over 40 products for 18 other brands across the U.S., offering a more personal and flexible alternative to large manufacturers like MGP. No Ego in Product Development: Seth scrapped his original gin recipe when taste tests failed—not because he didn't like it, but because customers didn't. Craft Over Hype: Seth values drinkability and authenticity over branding. He prefers bottles like Michter's over hyped-up names like Pappy Van Winkle. Committed to Community: From supporting small farmers to featuring local artists (commission-free), Seth backs up his community-first philosophy with action. Owner Mentality, Not Exit Mentality: Like the Yingling family, Seth isn't chasing a fast exit. He wants to build a sustainable, generational business—possibly passing it on to his children one day.

The First South Korean Single Malt, or, An Eagle, a Unicorn, and a Tiger Walk Into a Bar Ki One (formerly known as Three Societies) was founded in 2020 with a simple goal: be the first Korean single malt distillery and set a benchmark for what Korean single malt could be. Given the reaction to their releases, one can only say well done. They are the first Korean single malt on the market, with three core expressions (the Eagle, Unicorn, and Tiger) and special releases exploring different parts of their components or playing with finishes.  What could Korean single malt be? Nestled on the north face of the mountains 30 minutes from Seoul, this distillery gets no direct sunlight in the winter and can swing between -4C and 36C throughout the year. Bryan came from a brewing background, Andrew Shand from a distilling family. Together, they've set a Korean "profile" that hearkens back to their heritage while highlighting something synonymous with Korea: spice.  Make no mistake: whether at 6 months or 5 years, this is a spice-forward single malt, evoking kimchi and gochujang pepper alongside the classic single malt by which they were inspired.  As the first, they had to chart a path, and we get into an unusually detailed description of how taxation and regulation can lag behind industry growth and, if unchanged, hamper it. This was Bryan's first longform English interview for Ki One - I hope you enjoy! Thank you to Bryan for entering the whiskey ring!  _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring The Bottle Share Club - the $25/month Patreon level - is SOLD OUT! You can still support the podcast for as little as $1/month, and $5/month patrons will have first dibs if a $25/month member retires.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook. Ki One Distillery Ki One Distillery Website Ki One Distillery on Instagram Ki One Distillery on Facebook

Send us a textRandy and Tiny explore the true meaning of craft distilleries and what distinguishes authentic craft operations from marketing gimmicks. They delve into personal experiences with Iron Fish Distillery in Michigan and St. Augustine Distillery in Florida, highlighting how these operations represent the soul of American craft whiskey.• Craft distilleries aren't just about size but about commitment to authentic processes, community engagement, and offering immersive visitor experiences• True craft distillers typically own and operate their stills, grow or locally source ingredients, and maintain independence from corporate ownership• Iron Fish Distillery exemplifies farm-based craft production, growing their own rye that becomes part of their distinctive whiskeys• The Mad Angler Manifesto showcases craft creativity with its unique seven-whiskey blend and balanced four-grain profile• St. Augustine Distillery demonstrates how craft operations often preserve historic buildings and create community gathering spaces• Small batch production allows craft distillers to take creative risks impossible for large producers• Regional climate differences create unique aging environments that contribute to distinctly local whiskey profiles• Many of today's craft distilleries could become tomorrow's heritage brands as they gain age and experienceVisit www.scotchiebourbonboys.com for merchandise including t-shirts and Glen Cairns. Check out Bourbon Capital Academy's educational experiences in Bardstown for the perfect introduction to bourbon country.The true essence of craft distilling isn't found in marketing materials—it's written in golden fields of rye, preserved in century-old buildings, and most importantly, created by passionate individuals committed to authentic spirits production. This episode peels back the label to reveal what makes a genuine craft distillery and why these producers represent the soul of American whiskey innovation.Randy "The Whiskey Doc" joins Tiny to explore the distinction between authentic craft distillers and those merely wearing the craft label. Through their personal experiences at Iron Fish Distillery in northern Michigan and St. Augustine Distillery in Florida, they showcase how true craft operations are transforming communities while creating distinctive spirits.Iron Fish exemplifies farm-based distilling, where rye grown on-site becomes part of their whiskey, including their remarkable Mad Angler Manifesto—a seven-whiskey blend that defies convention with nearly equal parts corn, rye, barley, and wheat. Meanwhile, St. Augustine demonstrates how craft distilleries often preserve historical architecture, with their operation housed in a 1907 ice plant saved by twenty local families who banded together to create something meaningful.Beyond the romance lies practical realities that shape craft whiskey. Regional climate differences impact aging conditions, smaller production allows for creative risk-taking impossible at larger scales, and community integration means these distilleries become far more than just production facilities—they're destinations that celebrate local heritage while creating new traditions.Whether you're a whiskey enthusiast curious about the craft movement or someone who appreciates the stories behind your spirits, this conversation offers genuine insight into an industry where authenticity Add for SOFL If You Have GohstsSupport 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/

Dom talks with Reefton Distilling Co founder and CEO Patsy Bass about winning a platinum award in the 2025 SIP Awards design category for its Little Biddy Gin bottle series, edging out Snoop Dogg and Dr Dre’s newly launched “Gin & Juice” brand for 'Best in Class', winning an Innovation Award for its unique pounamu filtration process and claiming Gold for its Little Biddy Classic Gin and a Double Gold for its Amber Little Biddy Gin. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Steve and Jeremy talk to Heaven Hill Master Distiller Conor O'Driscoll. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: YouTube: https://bit.ly/3kAJZQz Our Club: https://www.abvnetwork.com/club Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Jerry spoke to June O’Connell of Skellig Six18 Distillery which is based in Cahersiveen.

C'est le plus américain des armagnacs.Ou plutôt des eaux-de-vie de gascogne, puisque son vieillissement en fût de bourbon Weller lui fait perdre l'appellation.C'est le Tattoo finish bourbon 2012, par la belle Maison l'Encantada, bien sûr.Alors enfilez vos boots et votre chapeau de cow-boy, on vous embarque pour le festival country de Nashville, dans le nouveau portrait chinois d'Eau-de-Vie.Enfin, un produit (semi)américain qui vous veut du bien, dégusté avec modération.---Dans cet épisode, Louis-Marie reçoit Vincent Cornu, co-fondateur de L'Encantada, une maison d'Armagnac. Ils explorent l'univers des spiritueux, en particulier l'armagnac, ses spécificités, et le parcours de Vincent dans ce domaine. Ils discutent de la philosophie de L'Encantada, de la sélection des barriques, et de l'importance de la dégustation. Vincent partage son expérience en tant que maître de chais et l'importance de garder un esprit ouvert dans la recherche de nouveaux profils aromatiques. Cette conversation explore l'univers de l'Armagnac, de la sélection des barriques à la distillation, en passant par la présentation de la gamme et les moments de dégustation. L'intervenant partage son expérience et sa passion pour ce spiritueux, tout en évoquant les projets futurs et l'importance de faire découvrir l'Armagnac au grand public.Pour en savoir plus sur L'Encantada

How many times have you driven down I-75 through South Georgia, not knowing there were quality distilleries to be explore just miles off each exit? Join me as I chat with the owner of one of these distilleries, Brian Higgins of 1861. We'll explore the distillery's history, the quirky customs associated with whiskey, the myth about limestone water in Kentucky, and the specialty grains he's using in his six-grain Bourbon.  Brian shares insights into the distillery's award-winning spirits and the unique experience offered to visitors, including the opportunity to create custom whiskeys. We'll also give some travel planning advice.  Find all of Georgia's whiskey distilleries here: whiskey-lore.com/georgia

Jenn and Doug dive into how social media shapes global perceptions of Japan—both the good and the misleading. From viral content to common myths, they explore what's real, what's exaggerated, and why it matters.------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, Threads: @kreweofjapanpodcast & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ JSNO Upcoming Events ------Tickets to Kanpai on the Bayou JSNO Event CalendarJoin JSNO Today!

It's This Week in Bourbon for July 11th 2025. New Riff Distilling has availability of 6-Year-Old Single Barrel Bourbon for Selections, Starlight Distillery is releasing its first ever 10-Year Bourbon, and Bardstown Bourbon Company has unveiled Hokkaido Japanese Mizunara Oak Barrel Finish.Show Notes: New Riff Distilling announces the availability of its 6-Year-Old Single Barrel Bourbon and Rye Selections for customer barrel picks. Heaven Hill Brands unveils a refreshed corporate brand identity with the tagline "Thriving Together" and opens a new Louisville office. LifeSciKY partners with New Riff Distilling for a limited-edition single-barrel bourbon, with proceeds funding new lab equipment. Maker's Mark collaborates with the Los Angeles Dodgers Foundation on a custom bourbon to celebrate the 2024 World Series and aid wildfire relief. The World Whiskey Society releases its 108-Proof Kentucky Straight Bourbon Finished in Japanese Mizunara Shochu Barrels, dubbed the "Samurai Edition." Coppercraft Distillery introduces a new 9-Year-Old Straight Bourbon Whiskey, a blend of sourced Indiana bourbons. Three Chord Bourbon launches "Volume 2" featuring new bottle designs with energetic concert photography. Booker's Bourbon releases 'By The Pond Batch,' its second batch of the year, aged over 7 years at 126.5 proof. Starlight Distillery is set to release its first ever 10-Year Bourbon on July 26th, made with estate-grown grains. Castle & Key Distillery releases its Castle & Key 6-Year-Old Small Batch Bourbon. Bardstown Bourbon Company unveils Hokkaido Japanese Mizunara Oak Barrel Finish as its latest Distillery Reserve release. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWe explore the Evan Williams Master Blend, a special bourbon only available at the Evan Williams Experience distillery in Louisville, featuring their 23-year-old bourbon among other expressions.• Exclusively available at the Evan Williams Experience in Louisville, not at the Heaven Hill distillery • Masterful blend of five Evan Williams expressions including 23-year-old single barrel bourbon• Priced reasonably for a bourbon containing such aged components• The nose offers caramelized sugar, apple, banana, and subtle vanilla notes• Remarkable flavor evolution that transforms from initial taste through the finish• Long-lasting apple-like finish that lingers pleasantly without needing a chaser• Received a rare perfect score for finish with a 16/18 overall rating• Perfect for sharing with special friends and family• Will be included in our upcoming Scotchy Bourbon Boys bus tourJoin us on our bus tour that includes a visit to the Evan Williams Experience where you can try this exceptional bourbon blend yourself.What makes a bourbon worth the journey? In this special tasting episode, we dive deep into Evan Williams Master Blend – a distillery-only treasure that brings together five different expressions including their coveted 23-year-old single barrel.The magic of this bourbon lies in its remarkable evolution. Beginning with gentle aromas of caramelized sugar, apple, and subtle floral notes, each sip takes you on a journey reminiscent of slowly caramelizing bananas – transforming from fruit-forward sweetness to rich, complex caramel. Most surprising is the extraordinary finish that lingers with a pleasant apple-like sweetness long after the sip is gone. Unlike many bourbons where the finish is merely an aftermath, here it becomes an entirely new experience worth savoring.What struck us most was how this 90-proof offering delivers complexity without overwhelming intensity. It's approachable yet sophisticated, making it perfect for sharing with special friends and family. Despite containing well-aged components, it remains reasonably priced (historically under $100), representing one of bourbon's best values if you're willing to make the pilgrimage to Louisville.Our conversation also explores the science behind bourbon production – from how barrel char affects hangovers to the importance of oak's natural properties in whiskey aging. We even touch on the fascinating details of how specific growing conditions of oak trees influence the final flavor profile.Ready to experience this special bourbon yourself? Join our upcoming Scotchy Bourbon Boys bus tour featuring the Evan Williams Experience or plan your own visit to Louisville. Have you tried any distillery-only releases that surprised you? Let us know in the comments!voice over Whiskey Thief If You Have Gohsts 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/

SummaryIn this episode, the hosts share their experiences from the Bourbon Trail, discussing various distilleries they visited, including Castle & Key, Four Roses, Bardstown, Buffalo Trace, Jay Mattingly, and Bullet. They delve into the unique aspects of each distillery, the bourbons they tasted, and the overall experience of the trail. The conversation highlights the importance of the tour guides, the differences in bourbon pricing, and the fascinating history behind each distillery. In this engaging conversation, Greenguy101 and Casey @RVA911 share their experiences on the Bourbon Trail, discussing various distilleries, tastings, and the challenges of finding good cocktails. They reflect on their dining experiences, the highlights of meeting bourbon enthusiasts, and the unique barrel pick experience. The conversation also touches on the importance of planning visits to distilleries and the overall enjoyment of bourbon culture.

Mike McGowan: third-generation owner of ⁠⁠McGowan Water Conditioning and longtime volunteer firefighter. Join us for a conversation with a hometown business owner who's been keeping Southern Minnesota's water clean for over 70 years. Mike breaks down his sink-or-swim journey stepping into the family business—navigating generational pressure while carving out a path of his own. From water systems to fire calls, he shares about leadership, responsibility, and serving his community. Stay tuned for minute 1:42:31, where Mike reflects on how firefighting has evolved and how rural departments are finding new ways to work together.

July 11, 2025 ~ Clint Dymons, director of operations of the War Dog Memorial, and Dante Dasaro, brand development manager of Detroit City Distillery, joins Chris, Lloyd, and Jamie in studio to share the unique, hands-on experience being hosted in their "100 Proof" venue to benefit the Michigan War Dog Memorial.

Tony Mazzarini, President and CEO of Tallyrand Holdings- PArent company of Big Spring Spirits,

In manche Regionen der Welt kommt man so selten, obwohl sie quasi um die Ecke sind. So für uns Dänemark. Zwar waren wir schon da, dennoch bietet dieses Land viel mehr als wir in so kurzer Zeit entdecken konnten.Besonders faszinierend: hier läuft einiges komplett anders....Terroir-Gedanke, Familiendynastie, nagelneuesEquipment und: einfache Destillation. Ob das was werden kann? Findet es aus und folgt uns auf den Spuren dieser unTHYpischen Destillerie.Verkostete Whiskys:- Thy Thy- Thy Bøg- Thy PX & Oloroso- Thy Spielt Rye- Thy Spelt Rye- Thy Caramel Malt- Thy Cask 951/409- Thy Cask 277/174

Heritage, Grain, and Grit: Matt McKay Revives the London Distillery Company The London Distillery Company - TLDC - has, TLDR, had a rather rough two centuries. Two failed ventures, one in the early 1800s and one in the 2010s, the last ending in 2020 with a few dozen casks remaining, sitting in a warehouse for several years unloved.  Enter Matt McKay, a Whiskey Ring Podcast guest way back in Episode 70. Having recently departed Bimber and Dunphail Distilleries, Matt was looking for a project, something that would expand his already extensive whisky knowledge and give him a new challenge in the production space where he felt most at home. Those few dozen casks held some rye, a lot of single malt, and, more than anything, opportunities.  In his "distillery without walls," Matt is slowly and methodically rebuilding TLDC into a respectable company known for its own product (which remains quite limited but also nicely aged) and for blending. The Renascence was a release of their own stock, while the just-released Golden Union blends and celebrates English whisky from multiple distilleries into a harmonious expression.  Matt is unabashedly nerdy (seriously, listen to our previous episode, we got deep in the weeds), and he loves what he does. I can't wait to taste these releases and see what he does. Let's check back in a few years when they're farther down the runway.... Thank you to Matt for entering the whiskey ring!  _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring The Bottle Share Club - the $25/month Patreon level - is SOLD OUT! You can still support the podcast for as little as $1/month, and $5/month patrons will have first dibs if a $25/month member retires.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook. The London Distillery Company The London Distillery Company Website The London Distillery Company on Instagram The London Distillery Company on Facebook  

Mike McGowan: third-generation owner of ⁠McGowan Water Conditioning ⁠and longtime volunteer firefighter. Join us for a conversation with a hometown business owner who's been keeping Southern Minnesota's water clean for over 70 years. Mike breaks down his sink-or-swim journey stepping into the family business—navigating generational pressure while carving out a path of his own. From water systems to fire calls, he shares about leadership, responsibility, and serving his community. Stay tuned for minute 1:42:31, where Mike reflects on how volunteer firefighting has evolved and how rural departments are finding new ways to work together.

La région de la Bouenza, dans le sud-ouest du Congo, s'industrialise un peu plus. Le président Denis Sassou-Nguesso vient d'officialiser la mise en service d'une distillerie à Moutela, au sud de Nkayi, la quatrième ville du Congo. Opérée par la Société agricole de raffinage industriel du sucre, filiale du groupe français Somdia, elle transformera les résidus de sucre, autrefois jetés, en alcool pour l'industrie. De notre correspondant à Brazzaville, La route qui mène à la distillerie de Moutela traverse d'immenses champs de canne à sucre. Après deux ans de construction, l'usine est inaugurée par les autorités. Le PDG du groupe Somdia, Olivier Parent, mène la visite. « Cette distillerie avec une capacité de production de six millions de litres peut produire six millions de litres d'alcool chaque année. Et, nous utilisons les co-produits issus de la sucrerie pour cela, explique le dirigeant. La sucrerie transforme la canne à sucre en sucre. Il y a des co-produits qu'on appelle la mélasse. Cette mélasse est transférée vers la distillerie : il y a une réaction de fermentation et de distillation pour créer de l'alcool à 96 degrés qui va être utilisé par les industriels à la fois pour de la boisson, de la pharmacie et de la cosmétique ». Les importations d'alcool, qui étaient nécessaires aux industriels au Congo, vont pouvoir s'arrêter, estime le groupe Somdia. La distillerie a nécessité un investissement de 17 milliards de francs CFA et une formation spécifique du personnel. « La distillerie à ce jour, côté exploitation, c'est une soixantaine de personnes qui vont travailler pendant la durée de la campagne, tout en sachant que l'on est couplés à la durée de la campagne sucrière. C'est donc une entreprise saisonnière qui va produire pendant cinq mois et aller en campagne de maintenance pendant sept », précise Serigne Bassirou Pouye, le directeur d'exploitation. À lire aussiCongo-B.: la transformation des produits locaux, une priorité à l'heure de la Zlecaf Présents à l'inauguration de la distillerie, certains habitants de la région saluent les opportunités d'emploi. Mais d'autres s'inquiètent des risques de pollution, car les rejets de la distillerie seront versés dans la rivière Niari. « Il faut que l'entreprise crée des conditions pour que les poissons qui sont dans l'eau et les riverains qui sont plus bas ne puissent pas subir les impacts de la distillerie », appelle de ses vœux cet habitant de la localité. L'industrialisation se développe dans la région de la Bouenza. « Une priorité absolue » insiste Antoine Nicéphore Fylla de Saint-Eudes, le ministre du Développement industriel. L'État congolais a pris une participation au capital de la nouvelle distillerie. À lire aussiCongo-Brazzaville: la société italienne Eni lance une unité de production d'huile dans le sud du pays

On this episode, Dude, and JD welcome in Tara Lindley from High West as we crack open their 2025 Prisoner Share and BouRye offerings.  So… sit back, grab a pour, kick up your feet, and enjoy this episode of…  The Bourbon Hunters. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. --Tags-- #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey   -- Tags -- the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon  bourbon life  bourbon lifestyle  bourbon enthusiast

The primary focus of this podcast episode is the in-depth conversation with Meredith and Craig Amick, proprietors of Hollow Creek Distillery, located in the heart of Leesville, South Carolina. Throughout our discussion, we explore the origins of their distillery, which embodies a fusion of Southern tradition and artisanal spirit crafting. The Amicks share their journey from initial inspiration to the establishment of a renowned microdistillery, highlighting the significance of patience and community support in their success. With an array of award-winning spirits, including bourbon and flavored moonshines, they elucidate the meticulous processes behind their craft. This episode not only illuminates their personal anecdotes but also underscores the broader narrative of local entrepreneurship and the distillation industry in South Carolina.Special thanks to Amii, hostess of 'Welcome To Wonder Land' Podcast for arranging this special episode!Instagram | Hollow Creek DistilleryFacebook | Hollow Creek DistilleryWebsite | Hollow Creek DistilleryWelcome To Wonder Land | Link.treeBarrett Gruber | LinktreeThe All About Nothing: Podcast | LinktreeAmiiOhMy | TikTokClick here for Episode Show Notes!Click Here to see available advertising packages!Click Here for information on the "Fair Use Copyright Notice" for this podcast.Mentioned in this episode:Everplay Sports & Social - 10th Masters of Putt PuttCome Putt Putt to Glory! 10th Masters of Putt Putt; coordinated by Everplay Sports and Social!Everplay Sports & Social League2025 SodaCity Headliners 20250623The 2025 Soda City Comic Con is coming, August 23 and 24 at the Columbia Metro Convention Center! Check https://sodacitycomiccon.com for tickets and details!Soda City Comic ConZJZ Designs - Small BusinessCheck out ZJZ Designs for the best and most original designs in apparel and gifts! ZJZ DesignsBIG Media LLC Copyright 2025This Podcast is a product of BIG Media LLC and Copyright 2025 Visit https://barrettgruber.com for more from BIG Media LLC!BIG Media LLC

In this episode of Distilling the West, Dan and Dave sit down with Michael Myers, founder and owner of Distillery 291 in Colorado Springs. Known for crafting unapologetically bold whiskeys with a signature finish using aspen wood staves, Distillery 291 is as much about story as it is about spirit—and Michael's story is unforgettable.A former fashion photographer whose life took a sharp turn after 9/11, Michael shares the remarkable journey that led him to distilling. He walks Dan and Dave through the creation of 291 from the ground up, including the influence of Colorado's rugged landscape and the resilience that fueled its success.During the episode, they taste three of Distillery 291's powerhouse offerings:​Bad Guy Bourbon – bold, high-proof, and richly layered like an apple fritter.​Single Barrel Bourbon finished with Aspen Wood Staves (132.1 proof) – fiery, wood sugars, expressive, and uniquely 291.​Single Barrel Colorado Whiskey with a rye malt mash finished with Aspen Wood Staves (134.8 proof) – intense, toffee and spice, bright apple, nuanced, and unforgettable.With gripping personal history, bold whiskey, and insights into the craft of distilling, this episode is a must-listen for anyone who loves a great story in every sip.This episode is brought to you by All the Bitter, makers of premium non-alcoholic bitters inspired by classic cocktail tradition. Whether you're mixing up an Old Fashioned or a zero-proof spritz, All the Bitter brings complexity and balance to every glass.

Think you know Japanese alcohol? Think again. In this episode, the Krewe dives into shochu — Japan's most beloved distilled spirit that somehow still flies under the radar outside the country. We sit down with Christopher Pellegrini, founder of Honkaku Spirits and one of the world's leading voices on shochu, to break it all down. Whether you're new to shochu or looking to deepen your understanding, this episode is a great place to start. Kanpai!Tickets to Kanpai on the Bayou ------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, Threads: @kreweofjapanpodcast & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode!Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! ------ Past Food & Beverage Episodes ------Craving Ramen ft. Shinichi Mine of TabiEats (S4E11)Hungry For Travel ft. Shinichi of TabiEats (S3E15)Sippin' Sake ft. Brian Ashcraft (S1E19)Talking Konbini: Irasshaimase! (S1E3)------ About Christopher & Honkaku Spirits ------Christopher on IGHonkaku SpiritsJapan Distilled Podcast------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

It's This Week in Bourbon for July 4th 2025. Dark Arts Whiskey House has opened doors to their new brand home, Jackie Zykan is stepping away from Hidden Barn Bourbon, and Chattanooga Whiskey has two new experimental liqueurs.Show Notes: John Little is stepping away from Smooth Ambler to launch a spirits consulting and barrel brokering venture. Dark Arts Whiskey House is set to open its immersive brand home in Lexington on June 28, 2025. Jeff Hopmayer of Brindiamo Group has invested in Four Branches Bourbon. Constellation Brands, Brown-Forman, and Diageo are currently facing lawsuits regarding alleged misleading financial statements and product claims. J. Mattingly 1845's ownership is transferring to Gold Corn & Co., with Cameron Mattingly remaining in his production role. Jefferson's Bourbon partnered with Brooklyn Peltz Beckham's Cloud23 hot sauce to create the "Brooklyn23" rye cocktail, offering home kits. Michael Nanula is the new CEO of Three Chord Bourbon. Give 270 is launching the "Whiskey Wednesdays Round 16 - Colonel & Cash" raffle series from July 2 to Sept. 17. Jackie Zykan has departed Hidden Barn Bourbon, with Neeley Family Distillery continuing its production. The New York State Legislature passed a bill allowing restaurants and bars to purchase limited liquor inventory directly from stores.Matthew Lillard's Find Familiar Spirits is partnering with Manifest Distilling to launch Expansion Pack, a new service for craft spirits brands. Barrell Craft Spirits released Barrell Bourbon Batch 037, a new blended bourbon at 111.38 proof. Chattanooga Whiskey unveiled "Batch alpha": Intergalactic Comet Crusher, a bourbon liqueur, and Experimental Single Batch 044: Bourbon Barreled Limecello. Kentucky Owl is releasing Batch #13 Bourbon, the final blend by John Rhea, at 56.8% ABV. Heaven Hill is launching the Second Edition of its Grain to Glass Kentucky Straight Rye Whiskey, a barrel-proof, non-chill filtered release. Michter's Distillery will release its 2025 Shenk's Homestead Kentucky Sour Mash and Bomberger's Declaration Kentucky Straight Bourbon this July. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we welcome Master Distiller, Ross Cornelissen from 1792 back to The Bourbon Showdown! We do a deep dive on all things 1792 as he walks me through the history of the brand and everything they have in store for the future. He opens up the doors to the  Barton 1792 Distillery and him and I drink a lot of good whiskey on this weeks Bourbon Showdown Podcast! 

As the third oldest operating distillery in the world, with roots dating back to 1773, Buffalo Trace Distillery (as it's known today) has been honing its craft since Kentucky was a wild, untamed frontier and the United States was just an idea. In the centuries that followed, the Distillery changed hands numerous times, but one thing always remained constant; it was a homeplace for the creation of authentic American whiskey.At the turn of the millennium, the Distillery was amid a period of transformation once again and looked to its forebearers for inspiration. As a trailblazer in the industry, the distillation team chose to pay homage to W.L. Weller by setting aside some of the first whiskeys distilled in the new millennium for the sole purpose of creating this extraordinary innovation.A blend of vintage straight bourbon and wheat whiskeys distilled in 2000, 2003, 2005 and 2006, Weller Millennium highlights the impact that wheat has on the whiskey's flavor: the softness imparted by the wheat creates a smoother, sweeter, more approachable expression. By marrying these exceptional spirits together, the whiskeys further harmonize with each other, creating a cohesive, balanced final product that is greater than the sum of its parts.

______________________________ Subscribe to the show: Apple, Spotify, Stitcher, Audible, or Google. Please rate and review the show on your favorite Podcast platform, and if you have any questions or comments, message us here, or send us an email at boozedancing@gmail.com. ______________________________ This Artificial Intelligence thing seems to be here for good (though we're not […]

On this Episode... John E. Mack and myself say goodbye to "The Hug It Down Power Hour" with Episode #20 for the "CobraCast Network"... I've decided after 9 years to end the "CobraCast Podcast with Bobby Sharron" for good and move on to other projects... So for the last time, sit back with a cool beverage and brace yourself for the impact and the end of an era... Thanks to everyone one who either supported "The Hug It Down Power Hour", listened, downloaded or watched... Much Love and BYE!!! We dedicate this last and every Episode of "The Hug It Down Power Hour" to the late great Nathan Olivarez for which it was named, Nothing but Love... Recorded on June 24th, 2025  Sponsored by Iron Wolf Ranch and Distillery https://ironwolfranch.com/  

In this conversation, Drew Hannush interviews Dr. Pat Heist, co-founder of Wilderness Trail Distillery, exploring the journey from a small farmhouse distillery to a significant player in the whiskey industry. They discuss the scientific approach to distilling, the impact of the Renewable Fuels Act, the evolution of fermentation practices, and the importance of data collection in whiskey production. Dr. Heist shares insights on the sweet mash process, the challenges of scaling operations, and the future of whiskey innovation. TAKEAWAYS Wilderness Trail Distillery started as a small farmhouse distillery. Dr. Pat Heist and Shane Baker's partnership began in rock and roll. Firm Solutions was established during the 2006 economic crisis. The Renewable Fuels Act significantly impacted the distilling industry. Fuel ethanol production shares similarities with whiskey production. The distillery focuses on scientific methods in fermentation. Wilderness Trail has expanded its operations significantly since inception. Data collection is crucial for understanding whiskey production variations. Sweet mash production is a key focus for Wilderness Trail. The distillery aims to innovate and improve whiskey quality. Hear an extended version at whiskey-lore.com/patreon

FINAL EPISODE ON THE INTERVIEWS FEED Please look up the Whiskey Lore Podcast and subscribe for future interviews. I am consolidating feeds. All older interviews have been moved to that main Whiskey Lore Podcast feed. In this conversation, Drew Hannush interviews Dr. Pat Heist, co-founder of Wilderness Trail Distillery, exploring the journey from a small farmhouse distillery to a significant player in the whiskey industry. They discuss the scientific approach to distilling, the impact of the Renewable Fuels Act, the evolution of fermentation practices, and the importance of data collection in whiskey production. Dr. Heist shares insights on the sweet mash process, the challenges of scaling operations, and the future of whiskey innovation. TAKEAWAYS Wilderness Trail Distillery started as a small farmhouse distillery. Dr. Pat Heist and Shane Baker's partnership began in rock and roll. Firm Solutions was established during the 2006 economic crisis. The Renewable Fuels Act significantly impacted the distilling industry. Fuel ethanol production shares similarities with whiskey production. The distillery focuses on scientific methods in fermentation. Wilderness Trail has expanded its operations significantly since inception. Data collection is crucial for understanding whiskey production variations. Sweet mash production is a key focus for Wilderness Trail. The distillery aims to innovate and improve whiskey quality. Hear an extended version at whiskey-lore.com/patreon

Join me for My Midleton Micro Distillery Chat with Barrett Stapleton - Head Distiller in the Micro. Barrett originally hails from the US and has beat a really interesting path to his current position in Midleton Distillery. He came back to Ireland at the end of Covid, after studying in UCC in the early 00's, to start work distilling in Clonakilty Distillery.  From Electrician to Scuba Instructor, from Hawaii to Antarctica, I am so glad that none of those things dissuaded Barrett from joining the Irish Whiskey fraternity, because he is a genuine, passionate, bubbly character whose passion is infectious. He's my kinda guy and I think after listening to this chat, you'll understand why it's so important to have people like this in the Irish Whiskey Industry. This episode of the podcast is sponsored by: www.boanndistillery.ie www.killowendistillery.com  Don't forget to sign up to my Patreon channel for early access episodes and more, for a few euros a month and help me deliver the best podcasts to you. https://www.patreon.com/whiskeychatspodcast I really hope you enjoy listening in to our chat. Laurie

Sydney Jones is a supervisor and lead distillery technician at Heaven Hill Springs Distillery in Bardstown, Kentucky. Previously, she served as head distiller for FEW Spirits in Evanston, Illinois, and has been working in the distilled spirits industry since 2016. She is also the co-host of the Spirits & Distilling Podcast. In a wide-ranging discussion about whiskey and distilling, Jones shares details on Heaven Hill's new distillery and portfolio, her passion for education in the whiskey world, and much more.

All three of the crew are on for this one, alongside our Guests Robbie and Emma Gilligan from Derwent Distillery.These guys have been in the industry for some time and have helped a few other distilleries along the way but now they are showing everyone exactly what they have learnt.Playing the patienc4e game and applying a few tricks they had up their sleeves these guys are really kicking some goals.Naturally we taste some whisky and yep, can confirm it's bloody good stuff.make sure you look them up!https://www.derwentdistillery.com.au/If you get a chance we hope you can sit and listen with a dram in a comfortable chair, but of course you can listen almost anywhere, wherever you listen we trust you will enjoy the Banter over Whisky. If you have any feedback, ideas or questions for the Banter crew please feel free to contact us on Instagram, Facebook or email banteroverwhiskypodcast@gmail.com Or chase up one of the crew with Adrian @that_whisky_place, Brad @banter_over_whisky and Vic @vic.whiskey

Unveiling the Spirit of Six and 20 Distillery with David Rad | Whiskey Wisdom PodcastIn this engaging episode of the Whiskey Wisdom Podcast, co-host Tyler sits down with David Raad, the entrepreneur behind Six and Twenty Distillery. Despite a plumbing emergency, David shares his journey from working overseas to pioneering craft spirits in South Carolina, describing the love story behind the company's name and the unique challenges of the distilling business. Discover their special approach to crafting whiskey, including the unique black seashore rye, and the factors that make their products stand out. David also discusses their strategies for market expansion, the creative process behind their cocktail menu, and the personal philosophies that drive him. Don't miss this deep dive into the art, science, and passion of distilling.00:00 Introduction and Guest Welcome00:18 Overcoming Challenges in Entrepreneurship00:41 The Joy of Cocktails01:19 Journey into Distilling04:35 The Origin of Six and 20 Distillery09:57 The Art and Science of Distilling15:23 Unique Ingredients and Techniques20:52 Exploring Vodka Production21:02 Launching the Whiskey Business22:08 Creating Unique Whiskey Blends24:31 Expanding Market Reach26:48 Challenges in Different States31:09 Understanding Whiskey Flavors35:35 Fostering Creativity in Cocktails37:36 Defining Success and Personal Insights43:15 Final Thoughts and Farewell

Send us a textWe compare the newly released 2025 1792 Sweet Wheat bourbon with the 2023 release that's been open for a year, exploring how wheated bourbons evolve over time while scoring each on body, nose, taste, and finish.• 1792 Sweet Wheat is a 91.2 proof wheated bourbon that represents the classic bourbon style from Barton Distillery• Barton 1792 Distillery was founded in 1879 by Thomas Moore and is now owned by Sazerac Company• The freshly opened 2025 release shows strong vanilla, toast, and developing cherry notes with an excellent body presence• After a year open, the 2023 bottle displays significantly more caramel, an intense butterscotch-to-cherry transition, and a shorter finish• Both bottles scored 15/18 on our rating scale but achieved this through different strength categories• Wheated bourbons benefit substantially from being open for extended periods, allowing oxygen to develop the flavors• The colonial-styled 1792 bottle design reflects the historical significance of the year Kentucky became a stateVisit www.scotchybourbonboys.com for merchandise including our Glencairn glasses and t-shirts. Follow us on Facebook, Instagram, YouTube, and X, and listen to us on Apple, iHeart, Spotify, or any major podcast platform. Remember, good bourbon equals good times and good friends.Dive into the fascinating world of wheated bourbon with our comparative tasting of the 1792 Sweet Wheat 2025 release against its 2023 counterpart. This episode uncovers the remarkable transformation that happens when a quality wheated bourbon sits open for a year, developing complex layers of flavor that weren't present upon first pour.The Barton 1792 Distillery, established in 1879 by Thomas Moore, continues its tradition of excellence with their Sweet Wheat expression. At 91.2 proof, this bourbon replaces the traditional rye grain with wheat for a softer, more approachable profile while maintaining the distillery's signature character. Our side-by-side analysis reveals how oxygen exposure dramatically enhances this whiskey's profile over time.Our freshly-opened 2025 bottle immediately impressed with its long legs in the glass and a beautiful body that coated every corner of the mouth. The nose offered toasted notes with prominent vanilla, reminiscent of Brach's candy chews, eventually developing subtle cherry hints. On the palate, it delivered a remarkable cherry transition that one taster described as a "cherry flavored cigar" with a lengthy finish that earned it high marks in our rating system.Meanwhile, the 2023 bottle that had breathed for a year showed the magic that happens with patience. Its nose had transformed to showcase significant caramel development, while the taste featured an intense "momentary butterscotch" explosion that transitioned beautifully to cherry notes. Though its finish was shorter than the fresh bottle, its evolved complexity earned it equal overall points through different strengths.Whether you're new to wheated bourbons or a seasoned enthusiast, this episode offers valuable insights into how these spirits develop over time. The next time you crack a bottle of wheated bourbon, consider setting some aside to experience months later – you might be surprised by how dramatically it transforms. Subscribe to our podcast for more comparative tastings and bourbon adventures that will enhance your whiskey jovoice over Whiskey Thief If You Have Gohsts 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/

Just wrapped an incredible conversation with Troy Anderson — a true creative force and all-around fantastic human being.Troy wears a lot of hats — and wears them well. He's a photographer, filmmaker, and marketing and sales expert who specializes in visual storytelling across industries. Whether it's professional sports, commercial campaigns, or the art world, Troy captures and produces content that not only meets—but exceeds—his client's vision.He currently handles marketing and sales for his family's award-winning Iron Fish Distillery, contributes live social content for the NHL, and serves as a live content correspondent for the NFL. Troy's resume also includes work as a freelance camera operator for Fox Sports, video producer and photographer for The Montgomery Code, and director, producer, and videographer for the Clark Park documentary through INFYER LLC.That's just scratching the surface. Troy's passion for storytelling, eye for detail, and positive energy made this a conversation I know you'll enjoy.This episode was filmed and recorded in the Watson Motors Studio. Watson Motors is a proud sponsor of the show. To learn more about Watson Motors visit Watsonmotors.comThis episode is sponsored by - Dwelling Realty - https://dwellingrealty.com/369 River Street Manistee, Michigan 49660 (231) 887-4455

This week on The Whiskey Trip, Big Chief ventures into the high-altitude heart of the Colorado Rockies to sit down with Lenny Eckstein, founder and head distiller at Deerhammer Distillery in Buena Vista. What starts as a tasting becomes a deep dive into the wild spirit of craft whiskey done the mountain way. Lenny's approach is anything but conventional. He's built Deerhammer with an unapologetically bold attitude—where fermentation is open, barrels breathe mountain air, and flavor always comes first. The whiskey journey begins with Deerhammer Straight Rye, a unique take on the category with a mash bill of: 70% Elbon Rye, 20% Oats, and 10% Caramel Malt. This isn't your standard spicy rye. The oats lend a creamy, rounded mouthfeel, while the caramel malt brings in a sweet, roasted backbone that balances beautifully with the rye's punch. It's a sipper that surprises and satisfies. Next up is Deerhammer's American Single Malt, crafted from a robust malt-forward mash bill: 85% Pale Malt, 5% Chocolate Malt, 5% C120 Malt, and 5% C45 Malt. It's rich and complex, bursting with notes of dark chocolate, roasted coffee, dried fruits, and charred oak. This is single malt whiskey with soul—and a distinctly American edge. Finally, Big Chief and Lenny dig into Deerhammer's Four Grain Bourbon, where the frontier spirit of Colorado comes alive. The mash bill is 65% Ute Mountain Corn, 15% Red Wheat, 15% Oats, and 5% Roasted Barley. Smooth and creamy from the oats, softly spiced by the wheat, and given a bold twist with roasted barley, this is a bourbon that plays by its own rules—and wins. Throughout the episode, Lenny shares the origin story of Deerhammer—from homebrewing days in Brooklyn to pioneering bold whiskey in the Rockies. It's a tale of grit, grain, and chasing flavor through every season. So pour yourself something bold, and ride along on The Whiskey Trip.

On this Episode... Ian Woodall, Stan Petraitis and Ammon Salcido from Austin's own "Brass Knuckle Monkey"stopped by the CobraCast Studio to fill me in on whats going on in the world of "BKM"... We had a great chat plus we played a few songs of their last E.P. "Stay on the Trail"... Plus we also played their brand new Music Video for their song "Get Right With It" produced by Pennyrock Productions... For more info on Brass Knuckle Monkey, please go to https://www.brassknucklemonkey.com/  Recorded on June 19th, 2025 Sponsored by Iron Wolf Ranch and Distillery https://ironwolfranch.com/  

Join us in this episode of The Embellish Pod as we dive into the fascinating world of spirits with Monique ten Kortenaar, the master distiller at Lucas Bols. With a legacy spanning over 450 years, Bols is renowned for its exceptional liqueurs, including the newly launched Blue 1575, a modern twist on the classic Blue Curacao. In this episode, we explore: Monique's unique journey to becoming the head distiller of such a historic company. The creative process behind crafting the Blue 1575, including the innovative botanicals and flavor profiles that set it apart. Insights into the distillation process and the importance of quality control in maintaining consistency across batches. The role of sustainability in production and how Bols is adapting to modern consumer preferences. The significance of educating both employees and consumers about the spirits industry. Whether you're a cocktail enthusiast, a spirits aficionado, or simply curious about the art of distillation, this conversation is packed with valuable insights and stories from the heart of Amsterdam's distilling scene. Don't forget to subscribe for more episodes and check out our social media on TikTok and Instagram @embellishpod! Links: Lucas Bols Website: https://bols.com/collections/bols-products Instagram: @bolscocktailsusa Podcast Website: www.embellishpod.com Email: embellishpod@gmail.com Enjoy the episode!

In this episode of Distilling the West, Dan and Dave speak with Gabe and Brian from Whistling Andy Distillery in Bigfork, Montana—a craft distillery known for its creativity, dedication to local ingredients, and bold spirit.Together, they taste and discuss four distinctive spirits:Hibiscus Coconut Rum – a tropical, floral rum with a unique personality.Harvest Select Whiskey – a seasonal, limited release crafted with local grains.Straight Bourbon – smooth, rich, and true to Montana's whiskey roots.Cask Strength Straight Bourbon – a powerhouse pour that delivers big flavor and full strength.Throughout the conversation, Gabe and Brian share insights into the distillery's founding, their experimental spirit, and how Montana's environment and community influence their approach. Dan and Dave provide tasting notes and impressions as they explore the lineup, highlighting what makes Whistling Andy stand out in the world of Western craft spirits.This episode blends curiosity, craftsmanship, and a few laughs—perfect for anyone who loves bold whiskey and creative distilling.

Scott, Nick and Brian spent time at Kentucky Artisan Distillery W/ Head Distiller Kodie Taber. We discussed their 19 different mashbills and how contract distilling works and how Kodie landed in Kentucky. 

On this Episode... The Return of The "Basil King" was in full force for Episode #626... Taylor Fredricks, Ryan Castro and Sheilava from the cast of "Basil King" were LIVE in the Studio and ready to lay it down ha... They got met me all caught up the goings on with the web series, TV show soon to be a feature film "Basil King" and way much more... The team from "Basil King" have alot going on, to say the least and you're hearing it all here first... For more info on everything "Basil King", please go to https://www.facebook.com/basilkingfilm/ Much Love, Enjoy ;)   Recorded on June 16th, 2025 Sponsored by Iron Wolf Ranch and Distillery https://ironwolfranch.com/

 In today's episode, I got to catch up with recent AB Tech graduate Ryan Schrader, who just completed a whirlwind tour of craft distilleries and breweries in Pennsylvania, all while helping out his 93-year-old grandfather. Ryan and I tasted through a plethora of bottles he brought back—including unique rye whiskies, innovative cask-finished bourbons, and a standout unaged apple brandy. Our conversation dove deep into Pennsylvania's rye revival, the craft spirit scene, and his own whiskey-making journey at AB Tech. We also looked ahead to his upcoming sensory adventure in Ireland, where Ryan plans to tour iconic distilleries and hunt down rare single malts (with oats, of course) to expand his already impressive palate. Ryan graduated from AB Tech in May 2025 with a passion for craft distillation, whiskey, and lifelong learning. Originally from Bethlehem, Pennsylvania, he brings a family history rich in whiskey lore, a home collection of rare decanters, and a keen curiosity about historic and emerging trends in the industry. His hands-on experience at AB Tech includes producing an Irish-style whiskey aged on maple wood—using homemade kiln-dried chunks from a tree in his own backyard. Ryan is always on the lookout for innovative flavors and is dedicated to exploring the global craft spirit community. “My love and passion for distillates has led me not only to become a lifelong learner and seek the associate's degree here at AB Tech, but also to find some pretty rare—well, pretty amazing—distilleries in Pennsylvania.” ~Ryan Schrader Today on Consuming the Craft:Pennsylvania is experiencing a craft spirits renaissance, particularly with rye whiskey, and features innovative distilleries such as Hidden Still Spirits (David E.), Stoll & Wolf, and Bluebird Distilling.Ryan discovered whiskey aged in unique casks, including those made from Umburana (a South American wood) and rum barrels, which added distinct cinnamon and sweet notes.Stoll & Wolf's unaged apple brandy at 107 proof was a standout for its creamy mouthfeel, delicate sweetness, and fresh apple aroma, despite being a clear spirit.Lancaster Brewing Company, with over 30 years of brewing experience, has recently added distilling to its repertoire, including a straight bourbon whiskey finished in its own Wee Heavy ale barrels.Many Pennsylvania craft distillers also provide top-notch food service, contributing to a full sensory experience.Ryan's capstone project involved crafting a traditional Irish whiskey with an innovative maple wood finish using kiln-dried, home-charred local maple.Upcoming plans for Ryan include a distillery-focused trip to Ireland, with visits to notable locations such as Middleton, Pierce Lyons (located in a historic church), and Kilbeggan, with a focus on tracking down oat-infused single malts, including Drumshanbo.The importance of glassware in tasting spirits was discussed, as different shapes bring out subtle variations in aroma and flavor. Resources & Distilleries Mentioned:Hidden Still Spirits (David E.), Hershey, PAStoll & Wolf Distillery, PennsylvaniaLancaster Brewing Company, Lancaster, PABluebird Distilling, Phoenixville, PADrumshanbo Single Malt (Ireland)Laird's Straight Apple Brandy, bottled in bond (NJ/VA)Middleton Distillery, Pierce Lyons, Kilbeggan (Ireland)McConnell Farms (supporter of AB Tech) This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

Patch and Rich meet Joe Kelly at Chew Valley Distillery for a drink to celebrate 10 years of the podcast.

This week on The Whiskey Trip, Big Chief heads deep into the heart of Acadiana, where cypress trees whisper secrets and the whiskey runs as bold as the people who craft it. He sits down with Philip Mestayer, owner and distiller at Distillerie Acadian, a man on a mission to bottle the very soul of Louisiana. In the first half, they pour “Cajun's Cut”—a cask strength, single barrel, four grain bourbon that hits with heat, heritage, and plenty of Southern pride. As they sip, Philip shares how his grain choices and distilling philosophy pay tribute to the grit and spirit of Cajun country. Then the journey takes a creative turn with a blueberry mead cask-finished bourbon—a one-of-a-kind expression that blends deep Southern sweetness with rich complexity. It's a testament to Distillerie Acadian's bold approach to tradition. Philip also gives a glimpse into the future, revealing plans for a major expansion and a shift from pot still to a custom-built column still—a move designed to boost production and elevate the precision, consistency, and creativity of his spirits. If you love whiskey with character, culture, and a little Cajun swagger, this is one trip you don't want to miss. So pour a dram, saddle up, and join Big Chief for another spirited ride on the podcast where whiskey meets the road—The Whiskey Trip.

Steve and Jeremy talk to Royce Neeley of Neeley Family Distillery. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: YouTube: https://bit.ly/3kAJZQz Our Club: https://www.abvnetwork.com/club Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

In this REMIX Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Kyle Merklein, Master Distiller, from Holladay Distillery. This Episode originally aired on May 3, 2024 as Episode 221. The guys talk with Kyle about his educational background and experience, as well as growing up on a farm in Kansas, and how that led him to the world of whiskey and his current role as Master Distiller, the incredible history behind Holladay Distillery and how they have resurrected the brand to become one of the hottest brands on the market currently, as well as what the future looks like for both Kyle and Holladay Distillery. They also taste and review their Ben Holladay 6-Year Old Missouri Straight Bottled in Bond Bourbon, their Holladay Soft Red Wheat Missouri Straight Bottled in Bond Bourbon, and their Holladay Soft Red Wheat 6-Year Old Missouri Straight Bottled in Bond Rickhouse Proof Bourbon. This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co. Check out all of our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com

Jordan Griffie & Calvin Blankenship sifted through 400+ deals, raised $700K in just 10 days, and bought a multi-revenue stream distillery. This episode is the full blueprint—from finding the right partner to structuring the perfect first acquisition.Get in touch:www.vetsandvalor.comwww.valorpeakdistillery.comJordan Griffie: @j0rdangriffCalvin Blankenship: @calvin_blankenship_Want To Quit Your Job In The Next 6-18 Months Through Buying Commercial Real Estate & Small Businesses?

Jason drives up to the Skagit Valley to meet up with Shane "Showtime" Armstrong, Master Blender at Westland Distillery. The two walk around the warehouse tasting from a number of single casks and then head down to the Westland distillery in Seattle to spend some time in the sensory/blending room to share some of that experience with you, the listeners. This is an ultra geeky episode that gets into the nitty-gritty of what makes a single cask a single cask and what makes a cask of whisky better suited for a blending component.  ...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