Podcasts about distilleries

On this special holiday episode of The Whiskey Trip, Big Chief sits down with Doc Brown Farm and Distillery founders Amy Brown and Paige Dockweiler for a conversation rooted in family, farming, and true grain to glass distilling. More than distillers, Amy and Paige are stewards of the land, driven by a shared determination to keep small scale farming alive at a time when doing things the right way is harder than ever. The episode opens with Amy and Big Chief sipping on Effie Jewel, a deeply personal release from a January 2021 crop built on a mash bill of 75% Jimmy Red corn, 10% Abruzzi rye, 10% wheat, and 5% barley. Eight barrels were sent to Galveston in July 2024, where the Gulf Coast climate left its mark before returning home in April 2025 for extended aging. Bottled at 101 proof and limited to 1,900 bottles, Effie Jewel will be allocated across Texas, Georgia, and online, with a major direct to consumer release event at DOMA on February 8. From there, the tasting moves to Southern Ember, followed by Day Swigger, which also serves as the base for both the Honey Expression and Hot Honey Expression. These pours highlight what sets Doc Brown apart. The honey and peppers come straight from the farm, just like the grain, reinforcing a farm first mindset where every ingredient has a story and a purpose. Throughout the conversation, Amy and Paige open up about the grit it takes to keep farming viable. They discuss balancing unpredictable weather, rising costs, regulations, and the physical demands of working the land while building a spirits brand rooted in integrity. Their tenacity shows as they talk about preserving heirloom grains, protecting farmland, educating consumers, and proving that farming and distilling can still coexist without compromise. In the second half of the episode, Paige joins Amy and Big Chief to sip on the Salted Caramel Bourbon Cream and Coffee Bourbon Cream. These rich, comforting pours are perfect for a cold holiday morning or a slow day spent relaxing with family. We hope you have enjoyed the ride throughout 2025 on The Whiskey Trip Podcast. From Woodrow, Ms. Viv, and of course Ol' Big Chief, we wish you a very Merry Christmas and Happy Holidays. Pour something good and take the ride.

Ritchie Schaefer: Hive Minds, Bee Drama, and the Rise of B2B HoneyIn this episode of the Get Deep Podcast, we sit down with Ritchie Schaefer—beekeeper, entrepreneur, and founder of B2B Honey. A Mankato native with a love for agriculture, Ritchie takes us deep into the world of bees, hives, and honey with a mix of science, passion, and raw honesty.Ritchie's path to business ownership was anything but conventional. After studying ag at North Dakota State and spending years in agricultural sales, he was moved to start beekeeping following the sudden passing of a young beekeeper whose hives were kept on his family's farm. That moment sparked a personal transformation—and a new calling.Now the founder of B2B Honey, Ritchie shares how he built his operation from the ground up, starting at the Mankato Farmers Market and Schell's Brewery before scaling into a migratory beekeeping business, with hives moving between river valleys in Minnesota and heading south for the winter. Along the way, he's faced steep learning curves and major setbacks—including losing bees in California and a particularly angry hive incident that required help from the fire department's water truck (no flames, just a creative rain simulation).We dive into the fascinating social structure of bees—how they pick homes, the ruthless competition to become queen, and what makes hive life tick. Ritchie also treats the hosts to a tasting of his ever-expanding product line, proving that honey is just the beginning.

From the BBC World Service: One of the most famous names in American whiskey, Jim Beam, says it will halt production at its main facility in Kentucky for all of next year. Like many distillers in the U.S., it's facing pressure from retaliatory tariffs and weaker consumer demand. We'll learn more. Then, the price of gold has once again hit a record high. 2025 has been a remarkable year for precious metals. Will the momentum continue?

From the BBC World Service: One of the most famous names in American whiskey, Jim Beam, says it will halt production at its main facility in Kentucky for all of next year. Like many distillers in the U.S., it's facing pressure from retaliatory tariffs and weaker consumer demand. We'll learn more. Then, the price of gold has once again hit a record high. 2025 has been a remarkable year for precious metals. Will the momentum continue?

WARNING: DJ Voice Enabled Welcome to a year end countdown of the Top 40 independent craft distilleries as voted on by you. We'll count down from #40 to #1 and I'll share bits of interviews, personal notes, distillery insights from the new book Experiencing American Whiskey, and a few interesting side-bits, like what are the top 10 states for whiskey distillery experiences. It's a fun hour to round up an amazing year and to reward these great distilleries with some extra coverage on the Whiskey Lore Podcast. Enjoy and happy holidays to you all! Drew For pre-orders of Whiskey Lore's Travel Guide to Experiencing American Whiskey whiskeylore.org/shop (US only)

AP correspondent Julie Walker reports it's a cloudy future for bourbon as Jim Beam closes a Kentucky distillery for a year

We're wrapping up 2025 and Season 3 as we look ahead to 2026.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-abv-podcast--5595170/support.

Herlinda, Tim and Shennen Shennen O’Donnell and Tim Welch, owners of Young and Yonder distillery, join Herlinda Heras and Daedalus Howell on Brew Ha Ha. Tim found a distillery that was already built and available for sale, so he bought it. It was a distilling facility and event space. They started a live music space due to Shennen’s experience. She grew up at The Mystic Theater which her parents owned and she has worked there all her life. Tim worked as a distiller for Moylan’s and won awards for many distilled products. Tim’s buddy from college was also a distiller who opened a distillery of his own in Mississippi. So he ran the place for “a lot of years.” They focussed on whiskey but also made other distilled products. Young and Yonder is located up in Healdsburg. Shennen describes their location as “Industrial Chic” with a casual fun funky feel. Tim does private tours and tastings. All of their grain comes from Admiral Maltings. All the botanicals for the absynthe and the gin come from San Francisco Herb Company. All organic and local. Admiral Maltings had a big distillers festival. The Rake Pub at Admiral Malting also serves Young and Yonder. Admiral Malting has been on Brew Ha Ha on May 1 of this year on this episode and the year before too, right here on June 20, 2024. They focus on locally grown grain, so that their malt does not have to travel long distances. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Russian River Brewing Co. Release in Jan. 2026 Russian River Brewing Co. has a special release coming out on Saturday, January 10, 2026. So Natalie Cilurzo will be on the first Brew Ha Ha show of the new year, on Thursday, January 8, 2026. As they are tasting a lime vodka made by Young and Yonder also makes absynthe and gin, which use lots of botanicals. Their botanicals come from San Francisco Herb Company. Tim describes their line, there is a 100% single malted rye, and a high rye bourbon, which is 60% non-gmo corn, 30% rye 5% barley 5% wheat. The single malt is 100% barley, but not released yet. They also have some barrel finished bourbons and rye. They use port and sherry barrels from Sonoma PortWorks, which are their next door neighbors. They also make an Absynthe which is made with wormwood. The flavors in this drink take a long time to describe. “Taste it!’ And since Young and Yonder are a full-service distillery, they also make gin. Tim has just made his second batch of it. 60 lbs of botanicals go into the mix, then 15 more pounds. Visit our sponsor PizzaLeah in Windsor for the finest pizza menu, great beers and the most authentic flavors around!

In this new Tasting Talk, Dan is joined by guest host Oliver as they dive into a special release from Branch Point Distillery — the Rare & Limited Oloroso Cask Finish.They explore how the Oloroso sherry cask shapes the whiskey's aroma, flavor, and strikingly dark color, discussing what that deep, rich hue says about the cask influence and extended finishing time. Dan and Oliver break down layers of banana, dried fruit, nutty sweetness, and oak-driven complexity while talking about why sherry finishes can add both depth in flavor and intensity in appearance.They also discuss what makes this limited release stand out, the role of secondary maturation, and why rare cask-finished whiskeys like this are worth paying attention to.

On this week's episode of The Whiskey Trip, Big Chief sits down with old friend and master distiller Lee Kennedy of Leiper's Fork Distillery for a conversation rooted in tradition, craftsmanship, and the future of American whiskey. The episode opens with Big Chief sipping on Revenuers Reserve, a standout release from Leiper's Fork Distillery. This small batch blend of three 8 year old Tennessee whiskey barrels, bottled at 100 proof, pays tribute to the historic revenuers who once enforced whiskey taxes across Tennessee. It is a rich, mature pour that sets the tone for a deep dive into heritage distilling and the stories behind the still As Big Chief works through four expressions from Leiper's Fork, Lee walks listeners through the early beginnings of the distillery, from the historic log cabin tasting room to the impressive post and beam still house that shelters their traditional copper pot still with an onion bulb and goose neck. It is a true nod to old world whiskey making. To finish up the first half, Lee surprises the Big Man with a single barrel cask strength Tennessee whiskey, an uncut, full proof expression that showcases the raw character and depth Leiper's Fork is known for. The second half of the episode shifts toward what is ahead for the distillery, including growth in Franklin and Nashville, expanding overseas, and how tariffs impact craft distilleries like Leiper's Fork. During the conversation, Big Chief pours up Leiper's Fork Rye, a whiskey with a cult following, thanks to its bold spice and unmistakable character. The episode wraps with one final pour, a single barrel wheated bourbon, closing out the show with a soft, expressive whiskey that highlights Leiper's Fork's attention to grain, barrel selection, and balance. To this day, Big Chief considers Leiper's Fork Distillery the perfect example of what a craft distillery should be, great whiskey, genuine warmth and hospitality, combined with timeless old school charm. Pour a glass, settle in, and take the ride with Big Chief.

Pour les fêtes de fin d'année, Eau-de-Vie vous propose un voyage à travers la France à la rencontre d'artisans passionnés qui subliment nos terroirs en spiritueux d'exception.Au programme de ce tour de France :

In this episode of The Bourbon Lens Podcast, Jake and Scott sit down with members of the team behind Burnt Tavern Bourbon, a new bourbon developed by William Berkele Distillery in collaboration with renowned whiskey maker Chip Tate. Joining the conversation are Bennett Clark, President of William Berkele Distillery, Royce Blevins, Lead Founder, and Chip Tate, Master Distiller. Together, they discuss the origins of Burnt Tavern Bourbon, the historical inspiration behind the brand, and how William Berkele Distillery is bringing a centuries-old story into the modern whiskey landscape. The episode explores the collaborative process behind developing Burnt Tavern Bourbon, Chip Tate's approach to wood finishing and flavor development, and how the team balanced tradition with innovation to create a distinct new American whiskey. Jake and Scott also dig into the challenges and opportunities facing new bourbon brands today, and what sets Burnt Tavern apart in an increasingly crowded market. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens   Chip Tate – Master Distiller Chip Tate is a trailblazer in American craft distilling. He founded his first distillery in 2008, combining his passion for fermentation, culinary arts, and hands-on craftsmanship. With a diverse background spanning brewing, IT, physics, and philosophy, Chip brings a uniquely creative and technical perspective to whiskey making. As the founder of Balcones Distilling, Chip hand-built his copper stills and created award-winning whiskies that earned nearly 150 national and international honors, including Whisky Magazine's Icon of Whisky and the World Whiskies Award for Best American Whisky. Inspired by William Berkele's centuries-old bourbon heritage and the story of Burnt Tavern, Chip applied his vision and wood-finishing expertise to craft this distinct new bourbon brand. He lives in Texas with his wife, Rachel, and their two children. Outside the distillery, Chip enjoys playing guitar and cooking. Bennett Clark – President, William Berkele Distillery Bennett Clark is the President of William Berkele Distillery, where he oversees daily operations, logistics, and contract management. With a background in real estate, construction, development, and coaching, Bennett brings broad industry experience and a practical, results-driven leadership style. His strengths in sales, project management, and consulting have helped guide the distillery's growth, operational strategy, and collaborative partnerships. A native of Danville, Kentucky, Bennett holds a Bachelor of Arts from Centre College. Bennett has lived in Lexington, Kentucky for more than 20 years and is married with three daughters. Outside of work, he is an avid golfer and remains active in his local community. Royce Blevins – Lead Founder, William Berkele Distillery Royce Blevins is the Lead Founder of William Berkele Distillery, playing a central role in the planning, development, and operations of the company. He brings over 20 years of experience in facilities management, construction, and plant operations. Royce holds multiple professional licenses in plumbing, electrical, and HVAC, and is EPA certified, providing deep technical expertise across complex production environments. In addition to his role at William Berkele Distillery, he serves as Senior Manager of Facilities and Corporate Services at YUM Brands in Louisville, Kentucky. Previously, Royce was the Facilities Director at the Kentucky Horse Park, where he helped manage major events including the 2010 World Equestrian Games and the annual Rolex Kentucky Three-Day Event. He is also an accomplished NCAA women's basketball official. A lifelong Central Kentuckian, Royce is married and has four children.  

Boston Harbor Distillery (Dorchester, MA) WF081 Meet the co-founder of Samuel Adams, whose real passion was whiskey. Rhonda Kallman helped craft beer get on its feet, so why not craft whiskey? We'll talk about her background, the historic building she found to house the distillery, the legend who helped get her on the right foot with distilling, and we'll taste rye, single malt, and something called Demon Seed. It's a fun conversation and (if you haven't noticed) I've been putting out longer versions of the podcast for free members on Patreon. It's kind of a holiday thing, but I am also excited about the release of my new book Whiskey Lore's Travel Guide to Experiencing American Whiskey. If you're in the U.S. you can pre-order your copy at whiskeylore.org/shop I'll be putting an order in for them in the next few days and hope to have them by the end of December (although the holidays have a way of stalling things). I'll send them out with free shipping and a signature, if you order now and you should receive it before the January 13th release date. Thanks for listening and hope you enjoy this fun conversation. Cheers and slainte mhath, Drew

The Krewe is joined by Atsuko Mori of Camellia Tea Ceremony in Kyoto for a deep dive into the Japanese tea ceremony. Together, they explore the experience itself, the tools and etiquette involved, what guests can expect, and why preserving this centuries-old tradition still matters today.------ 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 KOJ Traditional Japan Episodes ------Rakugo: Comedy of a Cushion ft. Katsura Sunshine (S6E1)The Castles of Japan ft. William de Lange (S5E19)Foreign-Born Samurai: William Adams ft. Nathan Ledbetter (Guest Host, Dr. Samantha Perez) (S5E17)Foreign-Born Samurai: Yasuke ft. Nathan Ledbetter (Guest Host, Dr. Samantha Perez) (S5E16)The Thunderous Sounds of Taiko ft. Takumi Kato (加藤 拓三), World Champion Taiko Drummer (S5E13)The Real World of Geisha ft. Peter Macintosh (S5E7)Inside Japanese Homes & Architecture ft. Azby Brown (S5E6)Kendo: The Way of the Sword ft. Alexander Bennett, 7th Dan in Kendo (S4E16)The Life of a Sumotori ft. 3-Time Grand Champion Konishiki Yasokichi (S4E10)The Intricate Culture of Kimono ft. Rin of Mainichi Kimono (S4E7)Shamisen: Musical Sounds of Traditional Japan ft. Norm Nakamura of Tokyo Lens (S4E1)Henro SZN: Shikoku & the 88 Temple Pilgrimage ft. Todd Wassel (S3E12)Exploring Enka ft. Jerome White Jr aka ジェロ / Jero (S3E1)The Chrysanthemum Throne ft. Dr. Hiromu Nagahara [Part 2] (S2E18)The Chrysanthemum Throne ft. Dr. Hiromu Nagahara [Part 1] (S2E17)Yokai: The Hauntings of Japan ft. Hiroko Yoda & Matt Alt (S2E5)The Age of Lady Samurai ft. Tomoko Kitagawa (S1E12)Talking Sumo ft. Andrew Freud (S1E8)------ About Camellia Tea Ceremony ------Camellia Tea Ceremony WebsiteCamellia on X/TwitterCamellia on InstagramCamellia on BlueSkyCamellia on YouTube------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

It's This Week in Bourbon for December 12th 2025. WhistlePig Distillery has opened The WhistlePig Vault in Louisville, Garrison Brothers Distillery has released a limited-edition Spurs Single Barrel bourbon, and The Old Forester 117 Series is releasing their Prohibition Era Still Proof.Show Notes: WhistlePig opened "The Vault" in Louisville—an immersive experience in a bank featuring a blending room and unique cocktail service via ATM tube Maker's Mark became the first Official Spirits Partner of the Unrivaled women's basketball league, their first-ever sports league sponsorship Jack Daniel's Distillery Series #16, a Tennessee Rye, was released after finishing in Southern table syrup barrels (exclusive to Tennessee) Garrison Brothers released a limited-edition Spurs Single Barrel to celebrate the San Antonio Spurs' City Edition uniforms return Old Hickory launched two new age-stated whiskies: a 12-year Straight Rye BiB and a 15-year Barrel Proof Whiskey Ole Smoky Distillery expanded nationwide into the premium straight whiskey category with a four-year-old Tennessee Straight Bourbon Old Forester 117 Series released the Prohibition Era Still Proof at 130 proof, marking Repeal Day with a historic strength Cathead Distillery introduced Tintype #3 'Kenny Brown,' an 11-year, high-rye, uncut & unfiltered Old Soul Bourbon Learn more about your ad choices. Visit megaphone.fm/adchoices

The Whiskey of Owensboro, Revived Show Notes Thank you to Caryn for entering the Whiskey Ring! If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring There is 1 more spot available at the $25/month bottle share club level.  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.  Green River Distillery Green River Distillery Website Green River Distillery on Instagram Green River Distillery on Facebook Green River Distillery on LinkedIn

Colleen VanBlarcom: McDonald's Operator, Legacy Builder, and Culture ChampionIn this episode, we sit down with Colleen VanBlarcom—owner/operator of 11 McDonald's restaurants across Southern Minnesota. With a career spanning four decades and roots in one of McDonald's most storied family lineages, Colleen shares what it takes to lead a growing, values-driven organization under the Golden Arches.From scrubbing floors as a teen to managing multi-unit operations in Mankato, Owatonna, Waseca, Medford, and Eagan, Colleen's story is steeped in grit, growth, and generational wisdom. She opens up about her father's early days with McDonald's—back when there were just over 200 locations nationwide—and how his legacy shaped her path as both a business leader and community builder.Colleen reflects on small-town adjustments, lessons learned from corporate legends, and how a surprise visit from Ray Kroc changed the course of her family's journey. She shares insights on leadership, problem-solving, and what it takes to maintain a strong culture in one of the world's most recognizable brands.And in a Get Deep exclusive, Colleen reveals the future location of Mankato's newest McDonald's restaurant—news you'll hear here first.Stick around for a heartfelt conversation about service, resilience, and the human side of fast food—plus powerful stories about her team's impact through the Ronald McDonald House Charities.

It’s mid-December, which means that it’s time for George and Cheryl to take a look at the year in restaurants. In this episode, the co-hosts chat about their favorite new dining spots for 2025. They’ll cover all the fun additions to the St. Louis food and beverage scene, including a new Italian-inflected amaro bar, an Instagram pizza business-turned brick and mortar, a hotly anticipated restaurant from two pop-up pros and more. Plus, they’ll rank their Top 5 best new restaurants, which was done by consensus, but not without controversy. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Want more? Check out all of St. Louis Magazine’s podcasts. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: KoKuu Ramen & Sushi Bar: 343 S. Kirkwood, Kirkwood, 314-698-2231 Madrina: 101 W. Lockwood, Webster Groves, 314-963-1976 Citizen Kane’s: 133 W. Clinton, Kirkwood 314-965-9005O’Connell’s Pub: 4652 Shaw, The Hill, 314-773-6600The Piccadilly at Manhattan: 7201 Piccadilly, Ellendale, 314-646-0016Sam’s Steakhouse: 10205 Gravois, Affton, 314-849-3033 Brasas: 6138 Delmar Blvd, Delmar Loop 314-256-1937 Lucy Quinn (Lucy Q) /Little Lucy: 4156 Manchester, The Grove 314-932-5829Aperi: 4317 Manchester, The Grove, 314-405-8333No Ordinary Rabbit: 1621 Tower Grove, Botanical Heights, 314-696-2010 Robin: 7268 Manchester, Maplewood, 314-712-6124Expat BBQ: 3730 Foundry Way #132, Midtown, 314-924-9728Cottle Village Farmstead & Distillery: 6470 State Route N, Cottleville, 636-268-2123Sauci Pasta: 1990 1st Capitol, St Charles, 636-757-3307Great Heart Brewing: 9514 Olive, Olivette, 314-557-7188Mestiza Tacos & Cantaritos: 3279 Hampton, Clifton Heights, 314-645-7676Pavilion (inside Sado): 5201 Shaw, The Hill, 314-390-2883Mainlander: 392 N Euclid, CWE, no listed phoneNicky Slice: 2240 Edwards, The Hill, no listed phoneThe Mexican STL: 9615 Watson, Crestwood, 314-525-5025Nettie’s Pizza Den: 33 N. Central, Clayton, 314-571-9305 Extra Wavy: 2017 Chouteau, Downtown West, 314-346-1165Scout’s: 2704 Locust, Midtown, 314-394-8650 You may also enjoy these SLM articles: The best new restaurants in St. Louis More episodes of Arch Eats Robin named one of America’s best restaurants by ‘The New York Times’ See omnystudio.com/listener for privacy information.

Send us a textWe taste and rate Knob Creek 21 with a rich, cherry cola nose, layered fruit on the palate, and a long, peppery finish while sharing holiday giveaways, community release hunts, and party plans. The bourbon balls are back, the 12 Days of Bourbon starts, and the Ohio drop stories keep the bourbon network buzzing.• 12 Days of Bourbon giveaway rules and how to enter• Christmas party details at Jervasi Still House• Ohio OHLQ surprise release strategy and trades• Knob Creek 21 tasting: nose, body, taste, finish• Proof and aging balance at 21 years• Value, MSRP, presentation, and availability• Comparisons with Pappy and high-age profiles• Final score using the Old Louisville breakdownTell your friends, your neighbors, that tell everybody about the Scotchy Bourbon Boys, get the word out thereKnock on wood, then knock back a pour—because we finally got our hands on Knob Creek 21, and it's not the oak bomb you might expect. We walk through a full sensory breakdown of this 21-year release at 100 proof, from the cherry cola and Luxardo-like pop on the nose to a blackberry-laced palate and a long, pepper-tobacco finish that sticks around for minutes. If you've wondered whether a high-age bourbon can keep its fruit without going bitter or tired, this is the conversation you want.We set the stage with holiday momentum: bourbon balls soaked in Liberty Pole and Early Times, a big Christmas party at Jervasi, and our 12 Days of Bourbon giveaway where daily tasks boost your odds to win two-ounce samples and a bonus barrel pick. Then we swap stories from Ohio's OHLQ surprise releases—Weller CYPB, Full Proof, Blanton's Gold, EH Taylor—plus the art of the friendly trade that gets the right bottle into the right hands. It's a snapshot of bourbon culture at its best: community, curiosity, and shared pours.The core of our session is a careful tasting and score using the Old Louisville Whiskey Company Barrel Bottle Breakdown. We dig into why 100 proof works here, how the body stays rich without turning hot, and what “not over-oaked at 21” actually tastes like. Along the way, we place Knob Creek 21 alongside heavy hitters like Pappy 20 and 23, and talk through wood management, barrel selection, and value at an MSRP in the mid-$200s. Our verdict: a top-tier release that feels special, drinks beautifully, and earns its spot on the shelf.If you love Knob Creek's profile and want it elevated by time rather than buried under it, this pour belongs on your shortlist. Jump in for tasting notes, release strategies, and all the details on how to win our holiday samples. And if you're enjoying the ride, subscribe, share the show with a bourbon friend, and leave a quick review—your support helps us bring more great bottles and better conversations to your feed.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/

On today's episode of Distilling the West, Dan and Dave sit down with Marko Karakasevic — the 13th-generation master distiller behind Charbay Distillery. Marko shares the extraordinary history of the Karakasevic family, whose distilling lineage spans centuries. He talks about how this heritage influences his approach to craftsmanship, innovation, and preserving Old World techniques in a modern American distillery.During the conversation, they taste and explore three standout Charbay spirits:​Doubled & Twisted – a boldly expressive whiskey distilled from finished beer.​Brandy No. 89 – a refined, elegant 24 year old brandy that reflects generations of artistry.​Double-Distilled, Double-Aged Rum – a rich and layered rum shaped by time and technique. From family legacy to creative experimentation, this episode dives deep into what makes Charbay and the Karakasevic story truly one-of-a-kind—paired with lively tasting notes and behind-the-scenes insights.

In this episode of Whiskey Rocks, Joel sits down with Chris Crowe from Burnt Church Distillery for a deep dive into what truly sets this Lowcountry standout apart. Chris shares the origin behind the unforgettable name, the intentional philosophy guiding every decision, and how Burnt Church blends Southern heritage with modern whiskey-making.From grain selection to barrel strategy to the experimental spirits that have locals talking, we explore how Burnt Church has built a distinct identity in a crowded craft landscape. Chris walks through the distillery's mindset, mission, and the storytelling woven into every bottle.Joel and Chris also taste through several Burnt Church releases, breaking down the profiles, surprises, and creative choices that make this one of the most unique distilleries in the region.If you're curious about Burnt Church, passionate craftsmanship, or what it takes for a whiskey brand to carve out its own lane, this conversation is your perfect pour.For more info on Burnt Church visithttps://burntchurchdistillery.com/ Make sure to follow us on INSTAGRAM, YOUTUBE and TIKTOK @thewhiskeyrockspodcastWhiskey rocks, sip hard!

Working Man Distillers (Pawtucket, RI) WF080 Quite a day in New England, I'll be conquering five states! Leaving Connecticut, I head to Pawtucket, Rhode Island to meet John and Kelly Lendall, the owners of Working Man Distillery. I sit down with John to discuss the evolution of the distillery, the move from Massachusetts, and the marriage proposal that hinged on distilling. I wish I had some time to hang around, John tells me about a Family Guy experience in Providence. Enjoy our conversation and if you want to add this distillery to your Whiskey Lore Wish List, head to whiskeylore.org/rhodeisland and add some other distilleries to your list. This is a small state just itching for a trail. Also, this is the last week to get a discount and signed Whiskey Lore books (US only) for your favorite whiskey fan. whiskeylore.org/shop

The Krewe sits down with Chris Madere (Baird Brewing) & Chris Poel (Shiokaze BrewLab) to explore Japan's growing craft beer scene. They discuss how Japan's drinking culture evolved beyond the big-name breweries, what daily life is like behind the brewhouse doors, the challenges small and foreign brewers face, and the innovations shaping the future of Japanese craft beer. A fun, informative look at the people driving Japan's craft beer boom.------ 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 ------Shochu 101 ft. Christopher Pelligrini (S6E7)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 ------Baird Brewing WebsiteBaird Brewing on IGBaird Brewing on FBShiokaze BrewLab (Nobuto) on IGShiokaze BrewLab Stand on IG------ JSNO Upcoming Events ------JSNO Event CalendarJoin JSNO Today!

It's This Week in Bourbon for December 5th 2025. The founders of Uncle Nearest Distillery have filed an emergency motion, Catoctin Creek is trying to raise US$5 million, and Goose Island Brewery and Heaven Hill Distillery have partnered to release the 2025 Bourbon County Brand Reserve Stout.Show Notes: Bourbon Pursuit video contradicted Adam Herz's report by suggesting the vintage whiskey counterfeiter's bottles might have shown up at Unicorn Auctions instead of Lot 14 Uncle Nearest founders filed an emergency motion to prevent a court-appointed receiver from sharing sensitive trade secrets with potential rival buyers Nova Scotia will sell off US$14 million in US alcohol stock pulled due to tariffs and donate the US$4 million net profit to community food organizations. Catoctin Creek Distilling is raising up to US$5 million via a Private Placement Memorandum for growth, with plans for a large partner transition in 5-7 years Cave City, KY, is celebrating the opening of Dueling Grounds and MB Roland tasting rooms downtown, establishing the city as a major Western Kentucky bourbon destination Baker's Bourbon released 125 pairs of hand-painted collector's gloves honoring Baker Beam, retailing for $39.99 Jack Daniel's launched its annual Barrel Tree sale, offering 140 barrels for $200 each to benefit the military community's "Operation Ride Home" program Goose Island partnered with Heaven Hill for its 2025 Bourbon County Brand Reserve Stout, aged two years in Parker's Heritage 17th Edition Rye barrels Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Bourbon Showdown Podcast, we welcome back Pete Barger and Southern Distilling Company to talk all things American Single Malt and North Carolina whiskey! Fresh off being named Distillery of the Year by the American Distilling Institute, Pete takes us through everything Southern Distilling has cooking right now—from their new American Single Malt to their Cask Strength, honey-barrel-finished bourbon.It's a fantastic episode packed with North Carolina whiskey, big flavor, and great conversation on this week's Bourbon Showdown Podcast!

In hour one of the Chase and Big Joe Show, the guys react to Vanderbilt's CFP Ranking, the inconsistencies in the rankings, and discuss the impact that conference championship weekend will have. The guys consider which bowl games they would like to see Vanderbilt in if they do not make the playoff. The guys interview a representative from Nelson's Green Brier Distillery.

On this week's episode of The Whiskey Trip, Big Chief takes listeners on a ride to the heart of Muhlenberg County, Kentucky, where music, history, and whiskey all share the same soul. He sits down with Thom and Kim Bard, the founders of The Bard Distillery, inside their beautifully restored 1920s schoolhouse to talk about heritage, community pride, and the craftsmanship behind their exceptional lineup of spirits. The first half of the show opens with a pour of Cinder & Smoke 10 Year, a bold and expressive bourbon that reflects the Bards' commitment to long aged, character driven whiskey. As they sip, Thom and Kim share the story behind the Cinder & Smoke series, the inspiration for its name, and how their small town roots and historic distillery shape the identity of everything they make. The conversation moves into the next pour, the Cinder & Smoke finished in Oloroso sherry barrels, a whiskey that deepens the experience with layers of dried fruit, rich oak, and soft smoke. Big Chief and the Bards explore how the sherry influence complements the base bourbon and why these types of finishes matter to them creatively. The second half begins with something truly meaningful: "You Got Gold," their tribute whiskey honoring the legendary singer songwriter John Prine. Thom and Kim talk about their personal connection to Prine's work, the emotional weight behind creating a whiskey in his honor, and the care that went into crafting a bottle worthy of his legacy. The moment is heartfelt, a blend of memories, music, and the unmistakable Kentucky spirit that shaped both Prine's songwriting and the Bards' approach to distilling. To wrap up the ride, they pour Muhlenberg Kentucky Bourbon Whiskey, a spirit dedicated to the county they call home. Big Chief and the Bards discuss what Muhlenberg means to them, how the local community continues to support their journey, and why this bourbon stands as a living tribute to the people and pride of Western Kentucky. The conversation closes with reflections on the future of Bard Distillery, their hopes for growing their footprint without ever losing the authenticity that defines them, and the importance of family, music, and tradition in every drop they release. By the end of the episode, listeners walk away not just with an appreciation for the whiskey, but with a deeper understanding of the heart and grit behind The Bard Distillery. Thom and Kim's passion, their commitment to their craft, and their dedication to their community make this ride one that truly captures the spirit of The Whiskey Trip, where every bottle has a story, and every story is worth the pour.

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O'Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers.This episode dives into:

This podcast episode presents a compelling dialogue between JT, Leanne, and Jed Laurette from Jack Daniels, centering on the significance of community engagement and philanthropy in the culinary realm. The discussion delves into the touching experiences of raising substantial funds for various charitable causes, underscoring the power of collective action in making a positive impact. Additionally, the trio reflects on personal anecdotes that reveal their culinary preferences and historical musings, thereby enriching the conversation with a blend of humor and nostalgia. Through their interactions, they explore the profound connections that food fosters among individuals and communities. As we navigate through these narratives, we are reminded of the importance of genuine connections and the role of food in enhancing our shared human experience.Companies mentioned in this episode: Painted Hills Natural Beef Jack Daniels This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Steve & Jeremy talk to Kentucky Bourbon Hall of Fame inductee Freddie Johnson about his new job at Buffalo Trace, his projects and his future. 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.

Litchfield Distillery (Litchfield, CT) WF078 Join me as I enter New England as part of the Great 48 Tour. Today I chat with Peter Baker, a co-founder of Litchfield Distillery in Connecticut. Along with his two brothers they made a decision to expand beyond their three-generation family bottled water business and get into the world of whiskey. We'll talk talk about their development of an American single malt, their use of Connecticut grain, taste a couple of whiskeys including their oldest release to date. And we'll dig a little into the history of bottled water (no, it isn't a recent phenomena). We'll also hear the story behind their logo and tagline, and the importance of legislative changes that allowed them to offer tastings and on-site sales. And, if you'd like to gift a signed copy of Whiskey Lore's Travel Guide to Experiencing Kentucky, The Lost History of Tennessee Whiskey, or Experiencing Irish Whiskey for Christmas, make sure to order at whiskeylore.org/shop before December 12th to get them for a great low price and free shipping. Cheers and slainte mhath, Drew

This week on News Now, host Taylor Inman breaks down the biggest stories shaping northwest Montana. Logan Health announces a major leadership transition as Dr. Clint Seger becomes the sole CEO of the Billings Clinic–Logan Health system, impacting thousands of employees across Montana and Wyoming. In Whitefish, new owner Justin Meccia shares his plans to rebrand Whitefish Handcrafted Spirits into Hidden Lake Distillery while expanding distribution and revamping its menu.We also dig into the escalating dispute between Kalispell city officials and the Flathead Warming Center as a proposed ordinance could change how conditional use permits are revoked citywide. With legal tensions rising and community impact on the line, we break down what the amendment would mean for businesses, property owners and the shelter's future.Read more of these stories:  Dr. Clint Seger named Billings Clinic – Logan Health CEOSpirits, smashburgers and a vision: Distillery enters new eraFlathead Warming Center lawyers say proposed permit rule violates settlement agreement, threatens property rightsA big thank you to our headline sponsor for the News Now podcast, Loren's Auto Repair! They combine skill with integrity resulting in auto service & repair of the highest caliber. Discover them in Ashley Square Mall at 1309 Hwy 2 West in Kalispell Montana, or learn more at lorensauto.com. This summer, we followed the Brist family from their fifth-generation Montana farm to the bright lights of the Northwest Montana Fair. From early morning chores to the intensity of the show ring, their journey shows the hard work, tradition, and bittersweet goodbyes that come with raising livestock. Discover Season 4 of our Deep Dive podcast, From Farm to Fair — coming Sunday, September 21st! Visit DailyInterLake.com to stay up-to-date with the latest breaking news from the Flathead Valley and beyond. Support local journalism and please consider subscribing to us. Watch this podcast and more on our YouTube Channel. And follow us on Facebook, Instagram and X. Got a news tip, want to place an ad, or sponsor this podcast? Contact us! Subscribe to all our other DIL pods! Keep up with northwest Montana sports on Keeping Score, dig into stories with Deep Dive, and jam out to local musicians with Press Play.

This podcast episode features a detailed exploration of the impending Jack Daniel's World Championship Invitational Barbecue, which stands as a hallmark event in the barbecue community. We are joined by Jed Laurette from the Jack Daniel's Distillery, who elaborates on the intricate preparations and logistics involved in hosting this prestigious competition. Additionally, we delve into the historical significance of Jack Daniel's whiskey, particularly highlighting the notable contributions of Nathan Nearest Green, the first master distiller, who played a pivotal role in shaping the distillery's legacy. Throughout our discussion, we also examine the symbiotic relationship between barbecue culture and whiskey, underscoring the cultural richness inherent in both practices. As we approach this celebratory event, we invite our listeners to engage with the festivities and appreciate the artistry that defines barbecue excellence.Links referenced in this episode:OregonDungeness.orgnaturalbeef.compigpowder.comheritagesteel.usCompanies mentioned in this episode: Jack Daniels Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Lunch at The Elephant, Dinner at The Woodsman, filming in Devon, Sat's seabass dish, Cotswolds Distillery Tour, At home with The Roux Brothers and chewing the industry fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Ask us a question? Send us a Message!In this heartfelt Thanksgiving Day special, your hosts Koko and Jeff Lam kick off the episode with a warm, candid message of gratitude—celebrating community, culture, and the incredible journey of Heavily Buzzed.They're joined by an extraordinary guest: Sabrina, the trailblazing founder of Sakhrani Distillery in Okinawa, whose unique perspective and deep-rooted passion bring rich flavor to the conversation.Together, they explore the power of strong female representation in the whisky world, discussing how women continue to break boundaries, shape the industry, and build legacies that echo across generations. Sabrina shares the story behind her distillery, the heritage that inspires her craft, and the importance of honoring Okinawan traditions while forging a bold new path.Listeners are treated to vivid reflections on the beauty of Okinawa, its cultural spirit, and how its landscape and rituals influence the whisky that flows from Sakhrani Distillery.Warm, inspiring, and full of flavor—this Thanksgiving episode is a celebration of legacy, gratitude, and the voices that move the spirits industry forward.Sakhrani Distillery Link:https://sakhranidistillery.com/Sakhrani Social Media:@sakhranidistilleryBOTTLE SPONSOR:Whisky.de - Treffpunkt feiner Geister Whisky.com - Where Fine Spirits Meet CLICK ON THE URL TO GRAB YOUR BOTTLES AND DRINK WITH US!!!https://whisky.de/heavily-buzzed/ Great News!!!! If you enter code: HEAVILYBUZZED at checkout. You will receive a Whisky.de glass, worth €8.90, for free (Order value must be at least €10. The code is valid for both new and existing customers.) Instagram:@whisky.de Thanks for listening! Follow us on Instagram!Heavily Buzzed @heavilybuzzedKoko @ohh.its.kokoJeff @angryasianguy

Built on Brandy with a Side of Bourbon and Rye Show Notes coming soon Thank you to Tom for entering the Whiskey Ring!  If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook. Wollersheim Winery & Distillery Wollersheim Winery & Distillery Website Wollersheim Winery & Distillery Facebook Wollersheim Winery & Distillery Instagram

On this week's episode of The Whiskey Trip Podcast, Big Chief takes listeners on a ride to North Conway, New Hampshire, to visit Cathedral Ledge Distillery and sit down with owner and head distiller Christopher Burk. Set against the backdrop of the White Mountains, Cathedral Ledge is known for its certified-organic spirits, its respect for the land, and the clean, hands-on approach Christopher and his wife, Kara, bring to every bottle. In the first half of the conversation, Big Chief and Christopher talk about the distillery's foundation through their Organic Straight Bourbon Whiskey and Organic Straight Rye Whiskey. Christopher explains how these spirits helped shape the identity of Cathedral Ledge and how his engineering background and commitment to quality guide each step of the process. In the second half, the focus shifts to their Bottle in Bond Wheated Bourbon and their Cask Strength Bourbon Whiskey. Christopher shares how New Hampshire's climate influences his aging philosophy and how these two expressions reflect the distillery's growth and future direction. Throughout the episode, one thing remains clear: Cathedral Ledge is built on intention and integrity. All of their spirits are certified gluten-free, a testament to their clean production methods and dedication to transparency. Big Chief closes the ride reflecting on how the land, the craft, and Christopher's passion come together to create a distillery with a story as bold as its whiskey.

Milk Street Distillery (Branchville, NJ) WF0078 On the way to New England for the Great 48 Tour and I took a few backroads through northern New Jersey to discover unexpected scenery, the influence of unmalted barley, and two brothers who left construction jobs to take advantage of New Jersey's evolving laws on distilling. Join me for a laid back conversation with Mike and Gordon Geerhart, founders of Milk Street Distillery. We'll find out the story behind the names Murder Bourbon and War Penny, I'll test my palate on rum, and we'll find out what wild and crazy things happen here on Saturday nights.  Don't forget, there are 20 more minutes available in this interview to members of the Whiskey Lore Speakeasy. Try a 7-day free trial at Patreon.com/WhiskeyLore and find the perfect book for the whiskey lover on your holiday list at whiskeylore.org/shop (discounts and free U.S. shipping).

Steve and Darren talk about the latest release from Bardstown Bourbon Company. 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.

It's This Week in Bourbon for November 21st 2025. Buffalo Trace does a pop-up in Mumbai, A break-in happened at Castle & Key, and Rabbit Hole Distillery introduces Amrûlé.Show Notes: EU's top court rules non-alcoholic drinks cannot legally be labeled as "gin" Buffalo Trace launches its 27th annual "Holidays at the Trace" celebration in December, featuring "Spirited Nights" and a complimentary drive-through light show Sazerac promotes its bourbons in India with a three-day, immersive pop-up experience in Mumbai following the removal of retaliatory tariffs A new continuing appropriations bill recriminalizes most hemp-derived THC products by setting a strict 0.4 mg total THC limit per container Three men from Cincinnati face felony charges after breaking into Castle & Key Distillery, stealing bourbon, and damaging property during a two-hour manhunt New Riff Distilling re-releases its malt-focused Winter Whiskey and barrel-strength Sherry Finish Malted Rye for the holidays Country music artist Riley Green partners with Morningside Brands to launch Duck Club™ Bourbon, a new brand supporting wetland protection Rabbit Hole introduces Amrûlé, a limited-edition Sour Mash Rye finished in custom Maple Brûlé barrels Chattanooga Whiskey announces Batch 046: Spiced Cacao Infused, a bourbon liqueur featuring cacao nibs, cinnamon, vanilla, and two varieties of dried chiles Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

S3 E16 Après All Day | Tara Lindley High West Distillery In this Après All Day episode, Bob Cutler and Rich Stoner warm up with pours of A Midwinter Night's Dram—Bob with Act 9, Rich with Act 7—before welcoming Tara Lindley, High West Distillery's Director of Sensory & New Product Development. The trip explore Tara's journey from Napa to Park City, the art and science of rye-and-port-barrel finishing, the evolution of each Midwinter release, and the magic behind High West's après culture, parties, cocktails, and upcoming new products. Key Topics The Art of Finishing & Blending Tara explains how Midwinter is crafted like a "whiskey vintage"—balancing ruby and tawny port barrels, evaluating every barrel by nose, and blending to create seasonal warmth, complexity, and evolving notes from jammy fruit to dark fig as it matures. High West's Culture of Creativity From experimental single-barrel beginnings to new finishing barrels from Europe, High West embraces innovation. The brand continues expanding with cask-strength offerings, revived core whiskeys like Rendezvous and Campfire, and a renewed commitment to adventurous blending. Après Ski Identity & Community The distillery's identity is rooted in après culture—old fashioneds after skiing, whimsical Midwinter parties, mountain-town life, and the shared joy of whiskey in cold seasons. Tara highlights how hospitality, sensory craft, and community all shape the High West experience. Episode Index (1:56–2:25) Bob welcomes listeners and Rich recaps ski-media events in NYC, including tasting the newest Act 13 of Midwinter Night's Dram. (3:05–3:18) Tara joins the show—High West's Director of Sensory & New Product Development. (4:03–5:30) Tara explains her path from Napa winemaking to landing at High West Distillery in Utah. (8:05–9:52) The trio take a deep dive into Midwinter's blend: High West + MGP rye, finished in ruby/tawny port barrels with changing yearly ratios. (19:14–19:52) Tara previews new High West releases, including a cask-strength bourbon and upcoming BourRye blend.  

Today on Consuming the Craft, I welcome back Charlie Stanley from Oak and Grist Distilling Company in Black Mountain, North Carolina. We dive deep into the journey of a small craft distillery navigating the challenges of being in a control state, the growth of Oak and Grist's product line, and the evolution of their spirits since Charlie's last visit. We geek out on the technical and creative aspects of distillation, address the headaches of marketing and distribution in North Carolina's ABC system, and celebrate unique spirits — like their incredible Genever and the Peachwood-Smoked Single Malt. Along the way, we share a sensory deep-dive with a glass of Armagnac and touch on the resilience it takes to keep a craft beverage business alive, especially in the wake of devastating storms. Charlie Stanley is an alum of AB Tech's Craft Beverage Institute and serves as lead distiller at Oak and Grist. With almost six years under his belt at the distillery, Charlie brings a wealth of knowledge in production, blending, and creative problem solving. Whether it's crafting rare spirits like American Genever from scratch or adapting to unpredictable market forces, his experience and dedication are evident in every bottle. Beyond the production floor, Charlie has been an invaluable educator for both staff and the broader beverage community, returning often to AB Tech to share his expertise. "Genever is the whiskey drinker's gin... there's so much more grain flavor, a balance of malt sweetness and botanicals." ~Charlie Stanley Today on Consuming the Craft:·     Oak and Grist has expanded their offerings and matured their products significantly in the past six years, focusing on quality and evolution.·     The ABC system in North Carolina requires distilleries to adapt to a unique, fragmented, and sometimes frustrating structure for spirits sales and distribution.·     Education is essential—both for distillers and retail staff—to help consumers understand and appreciate local spirits.·     Oak and Grist produces a rare, authentic American Genever that's 100% single malt and distilled entirely in-house without sourcing.·     The distillery uses only full-size 53-gallon barrels for aging, favoring balance and complexity over rapid wood extraction from small barrels.·     Their Smoke Series features whiskeys made from North Carolina craft malt smoked with fruit woods like peach, resulting in nuanced and balanced spirits.·     Surviving Hurricane Helene was a challenge, but it ultimately broadened Oak and Grist's statewide presence and reaffirmed their resilience.·     Continuing education, community connections, and creative blending are all core to Oak and Grist's ongoing success. Contact for Charlie Stanley and Oak and Grist: Oak and Grist Distilling Company – https://oakandgrist.com/ Visit them in Black Mountain, NC More on Charlie and the team: https://oakandgrist.com/about-us Resources Mentioned: AB Tech Craft Beverage Institute: https://abtech.edu/academic-programs/craft-beverage-institute Riverbend Malt House – Suppliers of local craft malt: https://riverbendmalt.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.   

Named in honor of the whiskey pioneer George T. Stagg, who acquired the historic O.F.C. Distillery from Colonel E.H. Taylor in 1878, this powerhouse bourbon embodies his legacy of boldness and vision. Before taking the helm of what is now Buffalo Trace Distillery, Stagg had built a reputation as a successful whiskey salesman, and today his name graces the boldest expression in the Antique Collection. First introduced in 2002 to meet growing demand for well-aged, barrel-strength bourbon, this year's George T. Stagg Bourbon was drawn from barrels aged more than 15 years and 4 months. The 2025 release is one of the strongest ever, bottled at 142.8 proof to deliver uncut, unfiltered intensity. The 2023 George T. Stagg release earned top honors, including Best in Class and Double Gold medals at the 2024 Whiskies of the World Competition.

There are iconic brands, and then there are iconic leaders. In this episode of Grow Yourself, Kevin sits down with Melvin Keebler, Senior Vice President and General Manager of the world-famous Jack Daniel's Distillery.Jack Daniel's is one of the most recognizable brands on the planet, but what does it take to lead a company with that level of history, legacy, and cultural impact? Melvin's answer is simple. Iconic leadership begins with character. It is built through consistency, humility, integrity, and the way you treat people every single day.In this powerful conversation, Kevin and Melvin explore:• What it means to have a Personal Leadership Brand• Why iconic leadership is rooted in simple, timeless values• Melvin's journey from the U.S. Navy to leading Jack Daniel's• How to lead with respect, courage, and emotional maturity• The culture behind one of America's most iconic brandsIf you want a masterclass in leadership that is real, human, and grounded, this episode will stay with you.

10 years of distillation -- what a milestone for Virginia Distillery Company and for American Single Malt writ large! Joshua and Jason discuss these 10 years but talk, too, about their relationship with the company that goes back 15+ years ago, before the distillery started producing their own spirits. The duo also taste through VDC's new Gingerbread Stout Cask Matured release. Add to this, Joshua discovers that there's a difference between a "Snickerdoodle" cookie and a "Snickers" cookie, which he had been calling, in his head, a "Snickerdoodle" because it actually resembles a Snickers bar. It gets very controversial, people. The good news is, Joshua has shared his in-house "Hatton's-Snickers-Doodle" recipe below which is *delicious*. See below, and try it at home! We'd love to hear your thoughts! Hatton's Snickers-Doodles: 1 cup Unsalted Butter (softened) 1 cup Brown Sugar (tightly packed) 1/2 cup Sugar 2 large Eggs 1 teaspoon Vanilla 2 1/4 cups Flour 3/4 teaspoon Baking Soda 1 teaspoon Salt 2 cups Torrone Nougut (finely chopped) 1 cup Milk Chocolate Chips Method Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy and pale yellow in color. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour, baking soda, and salt. Fold in chocolate chips and Torrone Nougat. Bake for 8-10 minutes or until the edges start to become a light golden color. Let cool for at least 10-15 minutes before removing from the baking sheet. Put a cookie in your mouth and eat it. Repeat. ...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

This week on The Whiskey Trip, Big Chief steps into one of the most impressive private whiskey sanctuaries in Texas, Kevin Hemingway's Hemingway House of Bourbon. Built on passion, hospitality, and a deep love for the spirit, Kevin's space is a living museum of rare bottles, Texas standouts, and stories collected over years of sharing pours with friends. Surrounded by this curated treasure trove, Big Chief and Kevin sit down for a four pour journey that explores the past, present, and future of American whiskey. They open the evening with Milam & Greene Provisions, a new 80 proof blend combining Texas pot still whiskey with Kentucky and Tennessee bourbon. It is light, approachable, and intentionally crafted to welcome new whiskey drinkers while still offering nuance for seasoned palates. Big Chief and Kevin break down how the Texas component adds warmth and character and why this bottle will likely find a permanent place on entry level whiskey shelves. The second pour brings the heat with Wild Turkey Master's Keep Beacon, the 2025 release from the iconic Lawrenceburg distillery. This limited edition blends 16 year and 10 year Kentucky straight bourbons and comes in at a bold 118 proof. With rich oak, leather, seasoned rickhouse funk, caramelized citrus, and a long, classic Wild Turkey finish, Beacon showcases everything fans love about Master's Keep. Kevin and Big Chief reflect on how Beacon fits into the series and why this release is already generating so much anticipation. In the second half, they dive into a Texas standout, 1845 Distillery's Preemption rye based bourbon. Made with Yellow Corn, Elbon Rye, and Malted Barley, this bold whiskey ages for five years before being double oaked in lightly charred and toasted barrels. Bottled at 115.4 proof, it delivers a powerful blend of Texas rye spice, deep sweetness, and toasted barrel richness. Big Chief and Kevin talk about 1845's rising profile and why Preemption represents the next chapter of Texas distilling. To close out the night, they finish with something truly unique, Dark Arts Ripple Rye. This is a Straight Rye Whiskey finished in maple syrup barrels and treated with toasted amburana oak staves. Distilled in Indiana, aged 7.5 years, and bottled at 110.74 proof, this pour brings an otherworldly profile with maple sweetness, rye bite, exotic amburana spice, and a long warming finish unlike anything else on the table. Big Chief and Kevin dig into why Ripple Rye is gaining such a cult following and how finishing techniques like this are pushing modern rye whiskey forward. Throughout the episode, Big Chief and Kevin share stories, compare regions, debate aging philosophies, and celebrate the kind of friendship that forms when great whiskey is poured with intention. Inside Hemingway House of Bourbon, surrounded by its history and heart, this episode reflects everything The Whiskey Trip stands for: community, curiosity, and chasing down the next great pour. Wherever you are listening from, whether it is your truck cab, a back porch, or the bar top of your favorite local, this one invites you to slow down, sip deep, and enjoy the ride. Take the Ride with Big Chief. 

Send us a text The crew takes A Steady Pour on the road to Lynchburg, Tennessee for an exclusive barrel-picking experience at Jack Daniel's Distillery with Byron Copeland, the brand's barrel maturation manager and master taster, and special guest OJ Lima of Taste Select Repeat. From behind-the-scenes access to the charcoal mellowing process to learning about “tylosis” (yep, it's a thing), the guys get a firsthand look at what makes Jack Daniel's whiskey truly Tennessee. Byron opens up about his journey from the cooperage floor to becoming a master taster, shares how the Nearest & Jack Advancement Initiative reshaped diversity in the spirits industry, and drops gems on leadership, community, and legacy. Expect laughs, lessons, and a few surprises, like a true double-blind barrel pick that had everyone second-guessing their palates. Whether you're a whiskey nerd, a fan of Black excellence in the industry, or just love seeing what happens when passion meets craftsmanship, this episode's got something for you. Pull up a chair, grab a glass, and enjoy this special A Steady Pour of Tennessee Whiskey. 

Today, we're taking the week off from the Great 48 Tour and giving some much needed time to Scotch whisky and history. Join me as I chat with Stewart Walker, longtime Distillery Manager of Fettercairn in the Highlands of Scotland. We're going to dive back into the the origins of the distillery, the Prime Minister whose family owned Fettercairn at one time and his impact on Scotch whisky, the distillery's distinctive flavor profile, and how to make a 40 to 46 year old whisky wake up before it's bottled. Enjoy this commercial-free version on both Patreon and the regular Whiskey Lore podcast feed. I'm celebrating, as I close in on the completion of my next book Whiskey Lore's Travel Guide to Experiencing American Whiskey. We'll get back to whiskey travel next week and I may even have the book ready for pre-orders. Cheers and slainte mhath, Drew

It's This Week in Bourbon for November 14th 2025. Tennessee Distilling to Acquire Waterford Whiskey, Michter's Drops their 20 Year Bourbon, and Willett Distillery has announced its new Willett Family Estate Small Batch Bourbon.Show Notes: Tennessee Distilling Group (TDG) is in exclusive talks to acquire the collapsed Irish company Waterford Whisky for €6M, excluding its existing cask inventory Hong Kong authorities report a rise in drug trafficking, with narcotics like liquid cocaine increasingly concealed within alcohol and wine shipments Buffalo Trace will open "Perfectly Untamed" in Spring 2026, a remote Wyoming tasting room with wild buffalo views, offering guided tastings with Freddie Johnson for a $500 donation Castle & Key announced its 2025 Cask Strength releases: a 7-year Wheated Bourbon and an Experimental Rye finished in Extra Old Haitian Rhum Casks Southern Distilling Company released the highly anticipated second batch of Southern Star Bourbon Finished in Honey Barrels (108.4 proof) in North Carolina Garrison Brothers announced the 11th annual release of its Cowboy Bourbon, an 8-year, uncut, and unfiltered straight bourbon bottled at a robust 146.4 proof Yea Alabama (the NIL entity) partnered with Bespoken Spirits to launch the Yea Alabama Bourbon line, featuring two expressions celebrating the Crimson Tide Willett Distillery released the Willett Family Estate Small Batch Bourbon, a new cask-strength blend of two distinct mashbills from Master Distiller Drew Kulsveen Michter's 20 Year Kentucky Straight Bourbon (114.2 proof, $1,200 SRP) has been approved and begins shipping to retailers on December 1st Fr. Jim Sichko concluded his "Papal Series" with a limited 11-year Wheated Bourbon honoring Pope Leo XIV, with proceeds supporting various charities Jack Daniel's increased its donation to $150,000 for the 15th year of "Operation Ride Home," helping service members travel home for the holidays Booker's Bourbon's fourth 2025 batch, the "Phantom Pipes Batch" (126.4 proof), is inspired by old distillery remnants and aged over seven years Bardstown Bourbon Co. concluded its 2025 Reserve series with the Normandie Calvados Brandy Barrel Finish, an 11-12 year bourbon finished for 28 months Buffalo Trace introduced Sazerac Rye Whiskey Full Proof (125 proof) as a new, permanent addition to the Sazerac Rye portfolio, retailing for $39.99 Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

PREVIEW. Consumer Spending Concerns Despite Packed Indiana Restaurant. Jim McTague recounts dining at the Union Hall restaurant in the Journeyman Distillery in Porter County, Indiana, a magnificent facility renovated from a Civil War-era woolen mill. Though all 160 tables were filled, the manager reported that business is off 3 to 5% compared to last year, suggesting customers are being more careful with their spending.