Podcasts about distilleries

Locals in Adare, County Limerick were left without poitín after its producer was caught by the Gardaí - and the lack of the drink was giving them withdrawals!Joining Seán to discuss this and more is Pádraic Ó Griallais, Co-Founder of Micil, Irish Poitín Distillery in Galway.

Dans cet épisode de Eau-de-Vie, Constance reçoit Gilles Victor, fondateur de Maison Victor, distillerie artisanale et bio installée aux portes de Toulouse depuis 2017.Ancien coutelier d'art, Gilles raconte comment une dégustation de Springbank 18 ans d'âge a tout changé et l'a mené jusqu'en Écosse pour se former à la distillation.Au programme :la fabrication d'alambics sur mesure — dont le premier double retort installé en France pour ses rhums —,la création d'une filière agricole 100 % bio dans un rayon de 30 km,un jardin botanique de 250 genévriers et 180 poivriers,le vieillissement en amphores et en fûts de sherry sourcés directement en Andalousie,et les coulisses de la construction d'une nouvelle distillerie écoresponsable prévue pour fin 2026.Un épisode passionnant pour découvrir une vision artisanale exigeante et engagée du whisky, du gin, du rhum et des vermouths made in Toulouse.Pour découvrir Maison Victors

Gonzo and Amy Sherman sit down with David Wallace and Heidi Bolger, who will continue as sole owners of Iron Fish Distillery after it was announced in January of 2026 that co-founders Richard Anderson and Sarah Anderson agreed to sell their ownership interest to fellow co-founders.They talk about what it was like to build one of Michigan's most notable and successful spirits brands in less than a decade.Established in 2016, Iron Fish Distillery stands as Michigan's first farm distillery,cultivating grains, distilling spirits, and aiming to perfect the art of barrel-finishingsourced whiskey. To date, their library of aged spirits exceeds 2,500 barrels.

How did High West Distillery evolve from a small Utah blending house into one of the most innovative names in American whiskey? In this educational deep-dive interview, Isaac Winter shares exclusive insights into High West's 20-year journey—revealing the blending philosophy, mash bill strategies, barrel experiments, and proofing techniques that define the brand today.From early craft beginnings to developing in-house distillate and bold limited releases, Isaac explains how agility fuels innovation. Learn how High West layers mash bills—like 60/40 corn and malted barley with rye accents—into complex, balanced expressions. Discover the details behind their reimagined cask strength release, barrel selection strategy, fermentation profiles, and how proof impacts flavor.We also explore High West's cutting-edge collaborations, including cacao-infused barrels and specialty barrel work with Kelvin Cooperage, known for delivering marshmallow and graham cracker notes.Whether you're a bourbon enthusiast refining your palate, a collector tracking limited releases, or an industry insider seeking behind-the-scenes production insight, this episode delivers actionable knowledge to elevate your whiskey game.If you want to understand how sourcing, blending, barrel finishing, and innovation shape the future of American whiskey, this conversation is essential listening.The future of American whiskey is evolving—and High West is helping lead the charge.

The Krewe wraps up Season 6 with an episode looking back at the highs, the lows, & what's to come! Join Doug & Jenn for listener feedback and behind-the-scenes stories as they put a bow on the 6th chapter of KOJ Podcast! ------ 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 ------ JSNO Event Calendar Join JSNO Today!

When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen's team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen's unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish'. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen's own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum's tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

This week the Guys are talking about ASW Distillery out of Atlanta. They try a variety of their unique bourbon expressions and breakdown each one. As an added bonus, the episode starts with a review of Heaven Hill 19 Year.

A look inside the Hokonui Moonshine Museum where the manufacture of this legendary spirit continues in the modern day.You can find photos and read more about the stories in this episode on our webpage, here.You can learn more about the Hokonui Moonshine Museum and Distillery, here.With thanks to:Jim GeddesGo to this episode on rnz.co.nz for more details

Join me for My Pub Chat with Stephen Magennis from Echlinville Distillery. I met up with Steve in The Duke of York pub in Belfast city centre, truly one of the best decorated pubs on the island. Just amazing place to sit. We took up residence in the wee snug, down the back, an chatted about Stephen's time working in the whiskey industry for nearly 20yrs. Steve has a really good perspective of where we were before the resurgance of Irish Whiskey and where we are now. He is not afraid to speak the hard truths too and it made this chat all the more interesting. 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

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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/

We're on location for episode 243 of the #LovinLebanon Podcast…at the Four Finger Distillery Gathering House. Did you know you can find: a coffee shop, an outstanding restaurant, a fun live-music venue, and award-winning-spirits  --- all under one roof!?? We chat about it all, on this episode of the LovinLebanon Podcast!   4 Finger Distillery: https://www.facebook.com/FourFingerLebanon Gathering House Grille: https://www.facebook.com/profile.php?id=61583000013346 Just Love Coffee: https://www.facebook.com/justlovelebanon  

This remastered remix of our very first episode takes us back to where it all began. We revisit our conversation with Mark Stell of Bird Creek Distillery in Portland, Oregon, exploring the world of American Single Malt whiskey in the Western United States.Bird Creek represents the spirit of the Western whiskey movement — crafting exceptional American Single Malts from locally sourced heirloom malted barley with a true grain-to-glass philosophy. The result is a lineup of whiskeys that genuinely express place, passion, and craftsmanship.Mark's personal journey is every bit as compelling as the whiskey itself. His story of perseverance and dedication to the craft makes this episode especially meaningful — not just because of the whiskey, but because it marks the beginning of our own journey as well.This episode is proudly sponsored by Charbay Distillery.

The crew releases a more recent review from the folks at 291. Michael is doing some cool and unique things in Colorado, this is a discussion about one of their releases that was a good mistake. The 291 HR was an accidental double dump of their rye into this batch. The result you have to listen to hear. 

Norwegian Whisky at the Edge of the MapShow NotesThank you to Martin for entering the Whiskey Ring!If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingringAs of December 2025, the $25/month bottle share club level is sold out! There is one member looking to retire - let me know if you'd like the spot!Join at the $5/month level for first shot at an open spot when a member retires and to keep receiving ad-free episodes via Patreon.If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook and subscribe to the newsletter on the website.Feddie Ocean DistilleryWebsite: https://www.feddiedistillery.no/Instagram: https://www.instagram.com/whiskeythiefdistillingFacebook: https://www.facebook.com/p/Feddie-Ocean-Distillery-100063627848383/LinkedIn: https://www.linkedin.com/company/feddie-distillery/?originalSubdomain=no

Join me for My Killowen Distillery Chat with Patrick Grey Sloan, Killowen's newest distiller. I called up to Killowen Distillery, a you do, on a typically cold, wintry day, but still got a warm welcome as always. Patrick showed me around the new still room and we chatted about how an Estimator ended up distilling potcheen and whiskey up the side of the Mourne Mountains. I really enjoyed getting to know Patrick, who is already proving himself to be another passionate flavour maker at Killowen Distillery 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

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. 

Timber Creek Distillery (Crestview, FL) WF087 Let's fly off to our next virtual destination, a distillery that incorporates a Canadian style of single grain distillation, incorporates brewing techniques into distilling, and is focused on providing great experiences - not just tours, but pairings, blending, and even blacksmithing and axe throwing while you enjoy their Brick oven pizza. The distillery is Timber Creek, located in the panhandle of Florida, about 50 miles north of Destin and Fort Walton Beach. In today's episode, I chat with founders Camden Form and Aaron Barnes. We'll talk about lautering, 401 rye, blending kits, and why experiences are so important to today's distilleries. Hear the condensed episode here or listen to the complete interview as a member of the Whiskey Lore Speakeasy patreon.com/whiskeylore Cheers and slainte mhath, Drew

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time in The Bourbon Life Studios with April Catron, Brand Ambassador, and Junior Cecil, Co-Founder/Owner, of Southern Kentucky Distillery. The guys talk with April and Junior about their respective backgrounds and how they each ended up in the Bourbon industry, the story of how Southern Kentucky Distillery was created from a passion for making moonshine and their unique process that involves Cherrywood, and the success that this relatively young distillery has already had with its releases and its inclusion on the Kentucky Bourbon Trail and the Kentucky Moonshine Trail. They also taste and review quite a few expressions from Kentucky Southern Distillery including their Turby's Kentucky Cherrywood Wheated Bourbon at 90 Proof and 106 Cask Strength, their soon to be released Turby's Kentucky Cherrywood Rye Mashbill Bourbon at 90 Proof and 108.2 Cask Strength, and their only sourced product, Long Ridge High Rye Kentucky Straight Bourbon. There may have also been some moonshine and other goodies poured up in between too.  This Episode is sponsored by District 7 and The Kitchen Table at the James B. Beam Distilling Co.

Steve, McNew, Kathy, Ryan, Matt W. & Justine talk about distilleries that aren't as big as they used to be in terms of social media buzz. TBD music 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.

Send us a textNick, Chris, and Steve sat down with Master Distiller Rob Hudson at Iron Vault Distillery.  After an amazing tour, we sat down to try a lot of their lineup, and we were impressed!  From their Bottled in Bond and their Frankenwhiskey, to their journey to making Aquavit, and an American Single Malt that even Chris liked!Head up to Galion, Ohio, for some great local eats, stop in for a tour, and pick up a bottle or two!Check them out on the socials!https://0ecf2fa.netsolhost.com/ironvaultsite/ https://www.facebook.com/IronVaultDistillery/https://www.instagram.com/ironvaultdistilleryllc/https://www.youtube.com/watch?v=uQhZuKMG1fcSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Jess takes a drive down the road to visit her local distillery -- not everyone can say that! -- Glasgow Distillery.  Listen in as Jess has a sit down with Libby Barmby & Niall Hall of Glasgow Distillery. The discuss the ins and outs of the distillery and the whiskies they make along with why they all feel Glasgow is the best city in Scotland. You'll not want to miss this.  Now, 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

From Astro Boy to Gundam to real-world robots like ASIMO and Pepper, Japan's fascination with robots runs deep. This week, the Krewe is joined by author, cultural commentator, & robot enthusiast Matt Alt to explore how robots became heroes instead of threats in Japanese pop culture and how those sci-fi dreams quietly shaped Japan's modern relationship with technology, AI, and everyday automation. From giant mecha and cyborg icons to robot cafés and beyond, we dig into why Japan seems so comfortable living alongside machines in an episode that's equal parts nostalgia, culture, and future tech.------ 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! ------ Matt Alt Links ------Matt's WebsitePure Invention - Publisher's PageMatt's NewsletterPure Tokyoscope PodcastMatt on IG------ Past Matt Alt Episodes ------Akira Toriyama: Legacy of a Legend ft. Matt Alt (S5E3)The History of Nintendo ft. Matt Alt (S4E18)How Marvel Comics Changed Tokusatsu & Japan Forever ft Gene & Ted Pelc (Guest Host, Matt Alt) (S3E13)Yokai: The Hauntings of Japan ft. Hiroko Yoda & Matt Alt (S2E5)Why Japan ft. Matt Alt (S1E1)------ Past KOJ Pop Culture Episodes ------Enjoying Shojo Anime & Manga ft. Taryn of Manga Lela (S5E18)The History & Evolution of Godzilla ft. Dr. William (Bill) Tsutsui (S5E1)Thoughts on Godzilla Minus One ft. Dr. William (Bill) Tsutsui (S4Bonus)Japanese Mascot Mania ft. Chris Carlier of Mondo Mascots (S4E8)Tokusatsu Talk with a Super Sentai ft. Sotaro Yasuda aka GekiChopper (S4E6)The Evolution of PokéMania ft Daniel Dockery [Part 2] (S4E3)The Evolution of PokéMania ft Daniel Dockery [Part 1] (S4E2)Japanese Independent Film Industry ft. Award Winning Director Eiji Uchida (S3E18)Talking Shonen Anime Series ft. Kyle Hebert (S3E10)Japanese Arcades (S2E16)How to Watch Anime: Subbed vs. Dubbed ft. Dan Woren (S2E9)Manga: Literature & An Art Form ft. Danica Davidson (S2E3)The Fantastical World of Studio Ghibli ft. Steve Alpert (S2E1)The Greatest Anime of All Time Pt. 3: Modern Day Anime  (2010's-Present) (S1E18)The Greatest Anime of All Time Pt. 2: The Golden Age  (1990's-2010's) (S1E16)The Greatest Anime of All Time Pt. 1: Nostalgia (60's-80's) (S1E5)We Love Pokemon: Celebrating 25 Years (S1E3)------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

Do you like French oak finished bourbon? In this new tasting talk, Dan and Dave dive into San Diego Distillery's French oak stave finished bourbon bottled at cask strength 112 proof. It's an exceptional example of what French oaked bourbon can be, it delivers bold peppery sandalwood spice from an MGP high rye bourbon balanced with some surprising coconut notes. This is an interesting one you won't want to miss!

Watershed Distillery (Columbus, OH) WF085 The Great 48 Tour finishes its Northeastern swing in the Midwest, as I visit Ohio's largest distillery and chat with Tommy Householder (Brand Ambassador) and Ryan Venrick (Cask Manager) about the rise of whiskey in Columbus, Barrel Aged Gin, buying local (including barrels), and the legend of Johnny Appleseed. I'll taste their flagship Bourbon and Apple Brandy. Enjoy this entertaining discussion or take the FULL TOUR and hear us taste each of their Bourbon expressions, gin, and apple brandy, plus get deeper stories with a 7-day free trail of the Whiskey Lore Speakeasy at patreon.com/whiskeylore

  In this episode of the Distillery Nation Podcast, Ian Stirsman, the master distiller of Ross and Squibb (formerly MGP), shared his journey into the whiskey industry and discussed the evolution of the distillery from MGP to its current rebranded identity. Ian's path into whiskey was unexpected. He started as a process engineer at a paper mill before being recruited by MGP Distillery in Lawrenceburg, Indiana. Working alongside experienced distillers like Greg Metz and Gordon Working, he learned the craft hands-on and eventually became master distiller—a dream job he didn't even know he was looking for. The rebrand from MGP to Ross and Squibb wasn't about attracting tourists. It was about honoring the distilling history in Lawrenceburg that goes back to 1847 with the Rossville Distillery and 1869 with the Squib Distillery. The MGP name, which came along in 2011, didn't reflect that long heritage. Ian explained the challenges of scaling up whiskey production, particularly maintaining quality and consistency as operations grow. From managing grain supplies to controlling fermentation and barrel aging at a large scale, every step requires attention to detail. He talked about the different maturation environments they use—various rickhouse styles and storage locations—to create different flavor profiles. Ross and Squibb holds a unique position in American whiskey. They supply whiskey to many craft distilleries while also making their own brands like Remus and Rossville Union. Ian emphasized they put the same care into every barrel, whether it's for their own brands or for customers. The conversation touched on today's whiskey market, where consumers are looking for quality products at fair prices. Ian stressed the importance of experimentation with different grains and processes, and the role sensory training plays in keeping quality high. His main advice? Make whiskey you love and hope others will enjoy it too. Don't just chase trends—stay true to your vision.

January 30, 2026 ~ J.P. Jerome, Co-owner and Master Distiller and Dante Dasaro, Brand Manager at Detroit City Distillery join Kevin to highlight their Paczki Day Vodka Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Don from Last Straw Distillery joins the podcast to discuss our newest barrel pick - a "bourbon" style mash comprising of 70% Corn, 20% Wheat, and 10% Malted Barley! Last Straw has taken the beloved American style and created a truly fantastic Canadian Whisky! The Whisky Rant Podcast Ep 122. BUY LAST STRAW WHISKY HERE: https://laststrawdistillery.com/

The time has come, someone was finally brave enough to show us their books. Live in this episode we analyse the books of Stone Pine Distillery and call a special guest to see if we get our assumptions right!    Stone Pine Distillery: https://www.stonepinedistillery.com.au/home Sponsor Offers:  Here Youtube: https://www.youtube.com/@TwoDrunkAccountants Instagram: https://www.instagram.com/twodrunkaccountants/ Website: https://twodrunkaccountants.com.au Email: twodrunkpodcast@gmail.com

In this episode of the Ash Said It Show, we go behind the scenes with Mike McDonald, the mastermind behind the cocktail program and flavor innovation at Madison's award-winning State Line Distillery. From the "DNA" of Wisconsin soil to the hidden flaws that only a pro can taste, Mike spills the secrets of craft distilling in 2026. State Line Distillery is a premier craft distillery dedicated to the meticulous art of the grain-to-glass process. Located in the heart of the Midwest, the distillery specializes in producing small-batch, bold spirits that honor regional heritage while pushing the boundaries of modern distillation. Whether enthusiasts are searching for the best local gin, smooth small-batch vodka, or complex American whiskey, State Line serves as the ultimate destination for those who value quality, transparency, and local ingredients. The distillery and cocktail lounge offers a unique experience for anyone searching for the "best cocktails near me" or a refined tasting room atmosphere. Every bottle produced is a reflection of their commitment to their farmers and their craft, utilizing locally sourced grains to ensure a flavor profile as authentic as the land from which it originates. ✨ Why State Line Spirits Stand Out: * Authentic Grain-to-Glass: They manage every step of production, from the local harvest to the final pour. * Award-Winning Craft Gin & Vodka: Expertly crafted spirits that are perfect for classic cocktails or sipping neat. * Local Tasting Room Experience: A community hub where guests enjoy seasonal cocktails and behind-the-scenes distillery tours. * Sustainable Sourcing: State Line partners with regional growers to support the local economy and ensure peak freshness in every batch. Visitors are invited to explore the cocktail bar and distillery to taste the difference that precision and passion make, experiencing firsthand why State Line Distillery is a leader in the American craft spirits movement. Web: https://www.statelinedistiller... - Looking for that extra spark to level up your life? Say hello to Ash Brown—your go-to American powerhouse, motivational speaker, and the ultimate hype-woman for your personal and professional growth. Ash isn't just a voice in personal development; she's a trusted friend who brings real-talk wisdom and contagious energy to every conversation. Whether you're stuck in a rut or ready to scale your dreams, Ash is here to fuel your journey with a mix of heart and hustle.

Bulls*** Meters, Bourbon, and a 33-Acre Back-To-School DreamShow NotesThank you to Kim and Thom for entering the Whiskey Ring!If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingringAs of December 2025, the $25/month bottle share club level is sold out! There is one member looking to retire - let me know if you'd like the spot!Join at the $5/month level for first shot at an open spot when a member retires and to keep receiving ad-free episodes via Patreon. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook and subscribe to the newsletter on the website. The Bard DistilleryWebsite: https://thebarddistillery.com/Instagram: https://www.instagram.com/thebarddistillery/Facebook: https://www.facebook.com/TBD2018/LinkedIn: https://www.linkedin.com/company/thebarddistillery/TikTok: https://www.tiktok.com/@officialbarddistillery

Steve, Miss Beka Sue, McNew, Jeff and Ryan talk about some new places to visit in 2026 in Kentucky. TBD music 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.

In this episode of The Bourbon Lens, hosts Jake and Scott dive headfirst into what 2026 could mean for the bourbon industry. From production pauses at major distilleries to the continued rise of craft producers and non-distilling producers (NDPs), the guys explore how shifting market dynamics are reshaping bourbon as we know it.They break down why sustainability and intentional production matter more than ever, how consumer preferences are evolving toward fewer but higher-quality releases, and why experiential whiskey events and bourbon festivals will be critical for brands looking to stand out. Along the way, Jake and Scott also reflect on personal goals, creating lasting memories, and the role whiskey clubs and communities play in keeping bourbon culture thriving.Whether you're a casual drinker, a serious collector, or someone curious about where bourbon is headed next, this episode offers thoughtful insight into the future of whiskey in 2026 and beyond.Subscribe

Ruben's an old friend from Amsterdam, a native Aruban who bartended in Amsterdam and London, and whose life was changed by a Diplomatico rum training he attended while working as a flair bartender at London's famed Roadhouse. (That training was given by none other than Declan McGurk, himself a former flair bartender, who went on to become Director of Bars at The Savoy, leading them to a #1 spot on W50BB, and is now  Commercial Director for Boatyard Gin) Ruben went back to Amsterdam with rum in his heart and started Spirited Union rum, inventing “botanical rum”as a category in the process, delivering orders in person, on his bicycle, for the first few years. He then crowdfunded (!) buying the former Our/Vodka distillery & bar from Pernod-Ricard, whose bar, cocktail classes and rum blending workshops have made it the #1 activity in the Netherlands on TripAdvisor.  (Last week's episode was with Brendan Bartley, btw, who bought the Our/Vodka NY bar & distillery and reopened it as Hello Hello Cafe & Bar and Silent Alibi distillery, making 11th Hour Coffee liqueur and more). Ruben's gone from strength to strength with Spirited Union rum, exporting across Europe, to the UK, and to five states in the US (where their first customer was Whole Foods!) and recently started Pineapple Drinks Club to import & distribute founder-led brands in the Netherlands. Enjoy! Ruben on IG: https://www.instagram.com/the_rubenmaduro?igsh=MWJtaTFwYnB5d2ljbA==Ruben on LinkedIn: https://www.linkedin.com/in/ruben-maduroSpirited Union on IG: https://www.instagram.com/spirited_union_rum?igsh=MWFxbGxxYTJvZ3E5bg==Pineapple Drinks Club on IG: https://www.instagram.com/pineappledrinksclub?igsh=bDg5NXNvZjRmOGN5 (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 besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.) 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: ...

The guys discuss what they would do in a temporary production shutdown in the current market conditions

Steve, McNew, Jeff, Joe and Matt M. talk about how their local distilleries are doing. TBD music 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.

Send us a textA single barrel Tennessee Whiskey with a blue label. We crack open Jack Daniels Single Barrel Heritage Barrel and follow the trail doubling Jack Daniel's standard toasting time to that unmistakable Tennessee smoothness, asking why this release hits sweeter on the tongue, flares pepper through the mid-palate, and settles into a tobacco echo that begs for a square of chocolate or a quiet cigar. Brian from Bottle2Bond joins us for a pour that turns skeptics into believers, spotlighting the difference toasted oak and maple charcoal filtering make without losing the Jack character fans love.We start with the signature banana-versus-not debate and move into the mechanics that shape it: non-chill filtration for texture, a lower entry proof for balance, and a quick, flare char that preserves the caramelized toast. Brian shares firsthand experience with multiple Jack Daniel's single barrels—mostly stellar, but not all of them—reminding us that single barrel means there will be small variations, but most of the time they are worth chasing. We also map the release details, pricing around $70, and why this line is meant to stay on shelves rather than vanish into hype.Beyond the glass, we dive into whiskey culture. Distillery tours that surprise, barrel picks that educate, and the Tennessee Squire Association—invite-only, rooted in heritage—show how community anchors the pour. Brian brings a maker's angle too, walking us through his Bottle2Bond travel whiskey glass built for real-world bottle shares: compact, tough, and discreetly measured so you can taste smarter. We wrap with our SIP method—shareability, influence, price and end with a confident recommendation for anyone curious about toasted oak, Tennessee tradition, and a finish that lingers with purpose.Pour a glass, press play, and tell us what you taste—banana, graham cracker, pepper, tobacco, or something we missed. If you enjoy the show, follow, share it with a whiskey friend, and leave a quick review so more listeners can find their next great pour.

Welcome to the second of a two-part special all about Burns Night.Burns Night, celebrated on Robert Burns' birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland's national poet, Robert Burns.So, if you're readying yourself for a Burns supper, I hope this episode gets you even more into the celebratory spirit. If you're not marking Burns Night – well, hopefully after listening to this, you will be inspired to get yourself some haggis, neeps, tatties and a dram of whisky. Hopefully, a Man O'Words single malt from the excellent Annandale Distillery – why, well, you will find out very soon.Today's episode is a jam-packed one where I speak with three guests all about Robert Burns and his links with Dumfriesshire, Southwest Scotland. First of all I speak with Jane Brown, Honorary President of the Robert Burns World Federation, and ex-manager of The Globe, Robert Burns's favourite haunt when he lived in Dumfries during the last eight years of his life. Jane has attended and spoken at many Burns Nights all over the world, so there's no one better to talk about with Burns's life which had several links with food and drink: there's Burns Night and the Address to a Haggis, his time as an exciseman and as a farmer, and his time at the Globe. Then there's the Globe itself and all of the precious artefacts contained within it that have been painstakingly conserved by owners Teresa Church and David Thomson.David and Teresa also own the Annandale Distillery, which produces a delicious and unique single malt whisky. It's available unpeated and called Man O'Words, after Robert Burns, and the other is peated and called Man O'Sword, after the other local historical figure associated with Dumfries, Robert the Bruce. Like the Globe, the old distillery was saved, beautifully conserved and brought back to life by David and Teresa.In today's episode we talk about Burns's before and after graces, Burns's penchant for scratching poetry on windows, the importance of cask size on the flavour of whisky, and just what exactly possessed David and Teresa to buy the Globe and a falling-down distillery – amongst many other things.The Globe Inn websiteAnnandale Distillery websiteThe Robert Burns World FederationFollow 1610 at the Globe on social media: Instagram @theglobeinn1610; Facebook https://www.facebook.com/theglobeinn/?locale=en_GB; X @The GlobeInn1610Follow Annandale Distillery on social media: Instagram: @annandale_distillery; Facebook: https://www.facebook.com/annandaledistillery/?locale=en_GB; X: @AnnandaleDstlryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today's episodeArticle:

Today on Consuming the Craft, I welcomed Adam Bachman, the head production distiller and manager at The Chemist. We dove deep into the craft of distilling, from Adam's 11+ years of commercial experience in the industry to the evolution of American single malt whiskey. Adam shared stories from his early days building stills (legally for essential oils!), his academic path through biochemistry at Clemson, and how he transitioned through South Carolina's changing landscape of craft distilleries. We tasted some truly unique spirits and beers, including a locally smoked single malt and an oat whiskey, while discussing the challenges and creative opportunities in the world of craft distillation. Adam Bachman is recognized for his hands-on expertise in distilling whiskey, gin, and liqueurs, with a strong background in biochemistry and a minor in chemistry. He spent six years at 6 and 20 Distillery before moving to Asheville to join The Chemist, where he's helped ramp up whiskey programs, develop new recipes like the limited-edition rye, and recently barrel a small batch peated whiskey. Adam approaches distilling as both art and science, with a passion for experimenting with malts, grains, and local ingredients, and a deep appreciation for how changing techniques shape the identity of each spirit. "Getting second opinions is huge. I always try to get second opinions from the other guys working with us." ~Adam Bachman Today on Consuming the Craft:·     Adam has over a decade of legal, commercial distilling experience and is responsible for spirit production at The Chemist. ·     His background in biochemistry directly informs his craft, providing unique perspectives and technical skills in distilling. ·     The Chemist uses traditional copper pot stills with direct flame; the techniques and nuances are vastly different from hybrid steam systems. ·     Chemist has evolved from a primarily gin-focused operation to a distillery with robust whiskey and rye programs, with Adam leading recipe development. ·     Adam's approach to whiskey includes blending different grains and experimenting with malts to create spirits with depth and complexity, notably in their limited rye and upcoming peated whiskey. ·     Tasting and understanding barrel-aging is a skill built over years, requiring constant monitoring, collaboration, and experience. ·     The growth of American single malt whiskey is opening up new creative possibilities; it's a rapidly growing category with endless flavor options. ·     Adam is also exploring non-alcoholic spirit development, navigating the unique sensory and shelf-life challenges in that emerging market. Connect with Adam: ·     The Chemist Spirits: https://www.chemistspirits.com/·     Instagram: @chemistspirits Resources Mentioned: ·     Oak & Grist (peach wood single malt): https://oakandgrist.com/·     Riverbend Malt House (local malt supplier): https://riverbendmalt.com/·     Brevard Brewing Company (Dunkel): http://www.brevard-brewing.com  ·     Ginger's Revenge (collaboration partner): https://www.gingersrevenge.com/·     Seedlip (non-alcoholic spirits): https://www.seedlipdrinks.com/          http://www.chemistspirits.com/  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 | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  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. 

SummaryIn this episode, the hosts discuss various topics including the introduction of a new member, car buying adventures, the intricacies of the GT3 market, upcoming events, and personal watch collections. They share insights on watch sizes, trends, and their preferences, while also planning future topics for discussion. In this conversation, the hosts discuss various topics related to bourbon tasting, market trends, the impact of tariffs on the auto industry, and the challenges faced by the spirits industry. They explore the pricing of bourbon, the effects of tariffs on consumer goods, and the changing drinking habits of younger generations. The discussion highlights the complexities of the market and the future of drinking trends.

Art, Agriculture, and Abruzzi Rye: How DOMA Is Redefining Georgia WhiskeyShow NotesThank you to Matt for entering the Whiskey Ring!If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingringAs of December 2025, the $25/month bottle share club level is sold out! There is one member looking to retire - let me know if you'd like the spot!Join at the $5/month level for first shot at an open spot when a member retires and to keep receiving ad-free episodes via Patreon. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook and subscribe to the newsletter on the website. Distillery of Modern ArtWebsite: https://distilleryofmodernart.com/Instagram: https://www.instagram.com/distilleryofmodernart/Facebook: https://www.facebook.com/distilleryofmodernart/LinkedIn: https://www.linkedin.com/company/distillery-of-modern-art/YouTube: https://www.youtube.com/channel/UCCv1WycErriGOF-q_tQHDzA

We talk: WoW (World of Warcraft), DnD, the Steelers, Mike Tomlin, last week's playoffs, this week's playoffs, Cherriola makes its way back to the banter, some replacements for playoff injuries, the Super Bowl, the Bears season as a whole in relation to the Williams to Kmet TD, during this part Tara joins Opi and the guys have a hell of a time razzing Opi as he's on screen but no mic or headphones, and then we get into player protection predictions for the Distillery. We will wrap up in a couple weeks with the Brewery and some post-super bowl talk but with Bear being unavailable next week, nobody will do the work so we will not be putting out content next week.Protection Predictions start at the 60 minute mark on YouTube and 58:43 minute mark on Spotify.YouTube Link: OatB Ep. 211 - Stuff & Protection Predictions

Dan took a little trip out to Mare Island in Vallejo, California and got a tour of Redwood Empire's new Distillery and Whiskey bar and picked up something special. In this Tasting Talk episode, Dan and Dave focus on tasting notes and impressions of Haystack Needle Bourbon from Redwood Empire Whiskey. They break down the nose, palate, and finish, highlighting prominent oak influence, layered sweetness, spice, and the impact of well-aged bourbon and rye in the blend. The conversation stays centered on how the whiskey drinks, its overall balance, and what stands out most in the glass, offering listeners a straightforward, palate-driven discussion of this unique release.

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.

Before fully diving into 2026, the Krewe takes a minute (or 64) to reflect on Japan in 2025, recapping & remembering the good, the bad & the wacky. From the top news stories of 2025 to the year's biggest pop culture stand outs, this episode covers it all!------ 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! Get your very own JAPAN BEAR SHELTER------ Past KOJ Episodes Referenced ------Crash Course in Japanese Politics ft. Tobias Harris of Japan Foresight (S6E13)Social Media & Perceptions of Japan (S6E8)Japanese Soccer on the World Stage ft. Dan Orlowitz (S6E5)Meet the J.League ft. Dan Orlowitz (S6E4)Expo 2025: Japan on the World Stage ft. Sachiko Yoshimura (S6E2)Checking Out Miyagi ft. Ryotaro Sakurai (Guest Host, William Woods) (S5E5)Thoughts on Godzilla Minus One ft. Dr. William (Bill) Tsutsui (S4Bonus)Visiting Themed Cafes in Japan ft. Chris Nilghe of TDR Explorer (S4E15)The Life of a Sumotori ft. 3-Time Grand Champion Konishiki Yasokichi (S4E10)Japan 2021: A Year in Review (S2E13)Japanese Theme Parks ft. TDR Explorer (S2E4)Greatest Anime of All-Time pt. 3: Modern Day Anime (2010-Present) (S1E18)Talking Sumo ft. Andrew Freud (S1E8)------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

Cooperstown Distillery (Cooperstown, NY) WF084 Time to take a journey to a town filled with baseball lore and memories---and some great whiskey tasting experiences.  Join me as I chat with Gene Marra, a native New Yorker who worked in the culinary arts and wine world before opening a distillery in the home of the National Baseball Hall of Fame. We'll have some interesting things to chat about. Gene will reveal why he thinks New York Bourbon is superior, we'll taste a Bourbon, rye, and single malt, and we'll find out how he prepared London judges before tasting his single malt. Plus, we'll talk about the cool signature baseball decanters they produce. Members of the Speakeasy can hear an extra 20 minutes of interview time, including a dive into New York's cooper who is gaining a great reputation, and we'll taste an Apple Brandy and see what the Europeans thought of that. Check it out at patreon.com/whiskeylore. Sign up for a 7-Day Free Trial.

Maplewood Brewery & Distillery started off as a craft distiller of beer and they instantly made an impact on the Chicago area and beyond. Even though their whiskey releases have garnered a lot of discussion and attention, we had never really heard of them until we got our hands on this bottle. So, join us this week as we review this bottle of wheated bourbon from a beer/spirits producer in the Chicagoland area. We want to thank our listener Josh for the assist on this one. Go Bears!--------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Gemini is back!  She and Al are hosting together, in person. They're at the Las Vegas Distillery, where they get the lowdown on the place's history, products, vibe, distribution and more from Cody Fredrickson and Jonny Verplank. We also have interviews with Jason Vega of The Flamingo (talking Salt & Straw), Rio's Andi Van Willigan (talking Kitchen Table), Bellagio's Warren Richards (talking the Mayfair Supper Club) and Gyu+'s Freddie Paloma (talking about the new location), and restaurant reports from Ada's, Big B's Texas BBQ, St. Felix Sin City, With Love Always and Union Biscuit.

Steve Justine, Katie, Linda and Matt W. complete a bracket challenge to determine the best distillery to visit. TBD music 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.