Podcasts about distilling

Bet you've never tried quinoa whiskey! In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Alchemy Distillery's Bottled in Bond Quinoa Whiskey. Made from the ancient grain quinoa and produced under the strict standards of Bottled-in-Bond whiskey, this unique spirit takes a different path from traditional mash bills. The grain is grown 9 miles away from the distillery in Arcata, California. It's a low yield grain that takes a lot of care as a distiller, and Amy does a great job on Penny, her pot still. The guys break down the nose, flavor, and finish while discussing what quinoa brings to the table. Folks in California can get Alchemy's products from their website alchemydistillery.comCheers!

Kentucky Artisan Distillery was one of the state's first distilleries to specialize in contract distilling for clients when it opened in 2012. Over the years, it's been laying down whiskies for its own brand as well, and has now released two Bourbons in its Artisan Series: a high-rye Bourbon and a four-grain Bourbon. We'll talk with master distiller Jade Peterson about the new whiskies and his own creation, Trackside Bourbon, which features "chocolate" malt in the mashbill, on this week's WhiskyCast In-Depth. In the news, distilling stocks took a tumble on Wall Street after Diageo reported disappointing sales and forecast more declines over the second half of the year. 

Whisk(e)y Wednesday: Cotswolds Distilling w/ Kerrin Egalka Feb 25th 2026Director, Kerrin Egalka, leads us through a tasting of the Cotswolds Distilling range.TASTING LINE-UPCotswolds Signature Single MaltCotswolds “Highgrove” Single MaltCotswolds Founder's Choice Single MaltCotswolds Sherry Cask Single MaltCotswolds “Hearts and Crafts” Calvados Cask Single MaltCotswolds Peated Cask Single MaltPurchase a $10 Julio's Gift Card to attend.

In this episode of Distilling the West, Dan and Dave sit down with Stephanie Sadri and Caitlin Bartlemay from the American Craft Spirits Association (ACSA) to talk all things craft spirits and the highly anticipated ACSA Convention & Expo happening April 17–18 in Sacramento, California.They dive into what attendees can expect at this year's convention, from educational seminars and industry panels to networking opportunities and the latest innovations shaping the craft spirits community. Whether you're a distiller, supplier, brand builder, or spirits enthusiast, this conversation gives you an inside look at why the ACSA is such an important organization and why ACSA Convention & Expo is one of the most important gatherings in American craft distilling.A big thank you to this episode's sponsors: the American Craft Spirits Association and Charbay Distillery, a true pioneer in American craft distilling.

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

Join us at Commonwealth Club World Affairs on February 13 to prepare scientifically for Valentine's Day. Paul Eastwick has taken a groundbreaking look at the science of attraction and compatibility, challenging our most fundamental assumptions about how human mating has evolved. Eastwick takes exception to evolutionary psychology's claim, cloaked in incontrovertible Darwinian terms, that our minds have been shaped by primal drives that pit the genders against each other—from the myth that men are wired to be promiscuous to the notion that wealth, status and beauty are the ultimate aphrodisiacs.   Drawing on pathbreaking research—including original experiments from his own UC Davis lab—Eastwick reveals that these stories bear little resemblance to how pair-bonding really works. While beauty and charisma factor into first impressions, their influence fades fast. Lasting attraction is built through gradual, often mundane moments that forge strong attachment bonds. Eastwick's liberating new paradigm for finding meaningful, exciting relationships includes: that personality, lifestyle, values and humor are poor predictors of compatibility; that a person's tendency to “date around” has little bearing on their long-term relationship potential; and that the most secure relationships offer a “safe haven” and “secure base” for each partner. By excavating the hidden history of human mating, Eastwick paints a radical new picture of the roots of enduring chemistry. Distilling evolutionary biology, anthropology and psychology into accessible insights, Eastwick explains a more evolved approach to dating which makes it far more effective. A Humanities Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. Organizer: George Hammond  Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Steve, Justine, Tim, Joe & Kathy talk about Tim's new gig with Rush Creek Distilling. 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.

Dr. Dawn O'Neal, founder of New Dawn Distilling, shares her commitment to building a spirits brand rooted in sustainability and community impact. She speaks candidly about navigating the industry as a black woman founder while challenging traditional models of production and leadership. This conversation highlights her forward thinking approach to environmental responsibility, representation, and redefining what legacy looks like in modern distilling

In 2025, USA Today released its newest list of Top 10s in the nation. These top 10 lists are voted on by a readers poll, based on a variety of different businesses, locales, and factors. Firmly in the Top 10 for New Breweries is Frazier Creek Brewing and Distilling Co., found in Stuart, Fl.  It's a massive space with multiple rooms, a wide variety of beverages, a dance floor, and plenty of weekday and weekend activities to keep you occupied. All of the beers and spirits you consume there are the brainchild of one man, Brewmaster and Head Distiller Dan Rogers.  In Part 1 of our interview we sit down with Dan to chat about his 30+ years of experience, bringing craft beer and craft spirits to Stuart and the Treasure Coast, and exactly what it takes to open a distillery.  Find us on Social Media @FloridaBeerBlog on Instagram, Threads, X, and Bluesky, @FLBeerBlog on Facebook, and visit us on the web at FloridaBeerBlog.com and FloridaBeerPodcast.com. Please subscribe, like us, and give us a healthy 5-star review, every little bit helps! The Florida Beer Podcast is a proud member of the Florida Podcast Network, an exciting collection of podcasts highlighting the best of the Sunshine State. Visit us today at FloridaPodcastNetwork.com.  Host & Editor: David Butler of the Florida Beer Blog Executive Producer: Jaime ("Jemmy") Legagneur, Chief Enthusiasm Officer Field Producer: Steve Pekala Guest: Dan Rogers, Brewmaster and Head Distiller, Frazier Creek Brewing and Distilling Co.  Today's episode is sponsored by: New Beginning Micro. PROMO CODE: FLBeer1000 to get your Florida Beer discount! It will earn you: $250 off of New Beginning Micro services up to $2,000 in value and a discount of $1,000 for New Beginning Micro services above that in value. Thank you, New Beginning Micro! Equipment Sponsor: Mainline Marketing | Featured Product: Shure MV7 | Full MV7 Podcast Mic Bundle with Boom Arm and Headphones Interested in becoming FBP's next Title Sponsor? Contact FPN today! Opening Voice Over Courtesy of: Jeff Brozovich Follow Florida Beer Blog on Facebook, Twitter, and Instagram. Additional Support Provided by: Florida Podcast Network =========== FPN:  Check out the other shows on the Florida Podcast Network

In 2025, USA Today released its newest list of Top 10s in the nation. These top 10 lists are voted on by a readers poll, based on a variety of different businesses, locales, and factors. Firmly in the Top 10 for New Breweries is Frazier Creek Brewing and Distilling Co., found in Stuart, Fl.  It's a massive space with multiple rooms, a wide variety of beverages, a dance floor, and plenty of weekday and weekend activities to keep you occupied. All of the beers and spirits you consume there are the brainchild of one man, Brewmaster and Head Distiller Dan Rogers.  In Part 1 of our interview we sit down with Dan to chat about his 30+ years of experience, bringing craft beer and craft spirits to Stuart and the Treasure Coast, and exactly what it takes to open a distillery.  Find us on Social Media @FloridaBeerBlog on Instagram, Threads, X, and Bluesky, @FLBeerBlog on Facebook, and visit us on the web at FloridaBeerBlog.com and FloridaBeerPodcast.com. Please subscribe, like us, and give us a healthy 5-star review, every little bit helps! The Florida Beer Podcast is a proud member of the Florida Podcast Network, an exciting collection of podcasts highlighting the best of the Sunshine State. Visit us today at FloridaPodcastNetwork.com. Host & Editor: David Butler of the Florida Beer Blog Executive Producer: Jaime ("Jemmy") Legagneur, Chief Enthusiasm Officer Field Producer: Steve Pekala Guest: Dan Rogers, Brewmaster and Head Distiller, Frazier Creek Brewing and Distilling Co.  Today's episode is sponsored by: New Beginning Micro. PROMO CODE: FLBeer1000 to get your Florida Beer discount! It will earn you: $250 off of New Beginning Micro services up to $2,000 in value and a discount of $1,000 for New Beginning Micro services above that in value. Thank you, New Beginning Micro! Equipment Sponsor: Mainline Marketing | Featured Product: Shure MV7 | Full MV7 Podcast Mic Bundle with Boom Arm and Headphones Interested in becoming FBP's next Title Sponsor? Contact FPN today! Opening Voice Over Courtesy of: Jeff Brozovich Follow Florida Beer Blog on Facebook, Twitter, and Instagram. Additional Support Provided by: Florida Podcast Network =========== FPN:  Check out the other shows on the Florida Podcast Network

This week on The Whiskey Trip, Big Chief sits down with President Mark Shilling and Head Distiller Brandon Onstott of Maverick Distilling for a conversation built on Texas history, independence, and whiskey that carries the weight of the Maverick name. The legacy of Samuel Maverick sets the tone early, independent, unbranded, and unapologetically Texan, and that same spirit shows up in every pour. They open the first half of the show sipping Maverick's Straight Bourbon Whiskey, made with all Texas grains. At 88 proof, it drinks with a natural sweetness and a rich, viscous mouthfeel that coats the palate without overpowering it. It is approachable but still carries structure, a true everyday Texas bourbon that does not sacrifice character for smoothness. From there, they step it up to their Bottled in Bond 5 year old expression. The extra age and proof bring depth and backbone, layered oak, developed sweetness, and that unmistakable bottled in bond integrity that speaks to patience and discipline in the rickhouse. In the second half, they begin with their Single Barrel Four Grain, a whiskey that immediately commands attention. Bold yet balanced, complex yet intentional, it is the pour that makes Big Chief lean back and say it out loud, this one can compete for his Whiskey of the Year. The balance of grains creates a layered experience with sweetness, spice, and oak working together instead of fighting for dominance. It is Texas confidence in a glass. They close the show with their Triticale expression. That grain brings a distinctive character, offering spice on the front end, a steady sweetness through the mid palate, and lingering tobacco notes on the finish. It is different, thoughtful, and memorable, the kind of pour that reminds you Texas distillers are not afraid to innovate. Throughout the episode, Mark speaks to the responsibility of carrying the Maverick legacy forward, while Brandon breaks down how grain selection, Texas heat, and barrel management shape each expression. This is not whiskey chasing Kentucky tradition. This is whiskey rooted in Texas soil, shaped by Texas climate, and driven by Texas independence. Pour something worthy, settle in, and take the ride.

Andy Wegrzyn from Buffalo Distilling Co. on the continued push in Albany to allow the sale of wine and liquor in grocery stores full 262 Mon, 16 Feb 2026 09:30:00 +0000 RKqA7YikTDOKJ5TYEY9SJN8fpXGfAQwL buffalo,news,new york state,wben,liquor,wine WBEN Extras buffalo,news,new york state,wben,liquor,wine Andy Wegrzyn from Buffalo Distilling Co. on the continued push in Albany to allow the sale of wine and liquor in grocery stores Archive of various reports and news events 2024 © 2021 Audacy, Inc. News F

Steve and Jeremy talk to Mark and Todd Stricker, two of the co-founders of Rush Creek Distilling in Harvard, Illinois. 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.

Barrels, Botanicals, and Belonging at Whiskey ThiefShow NotesThank you to Lisa, Benjamin, and Kelley 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.Whiskey Thief Distilling CompanyWebsite: https://whiskeythief.com/Instagram: https://www.instagram.com/whiskeythiefdistilling/?hl=enFacebook: https://www.facebook.com/whiskeythiefdistilling/LinkedIn: https://www.linkedin.com/company/whiskeythief/

The eisbock story is a fun lore of beer myth, a hapless brewery employee left a barrel of doppelbock outside during a snowstorm in Germany and some of the beer froze, concentrating flavor and thus creating a whole new beer style. While the roots of this story may not wholly be true, it's a fun addition to a beer style made by distillation processes at its most base level.These beers are rare in the United States as you need special licenses to make them but in Europe, the rules are a bit different and in some European countries, these beers, not just eisbocks, have taken on a life of their own. And this is before we start talking about other drinks like the amazing ice cider made by freeze distillation.How does the freezing process work and what changes does it make to these drinks? This month on the All About Beer podcast, we talk to three guests with unique views on this chilly process. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:HopsteinerThis episode is brought to you by LLZ™ - Hopsteiner's new water-soluble citrus aroma extract. LLZ is formulated to deliver fresh lemon and crisp lime character to your next brew. Perfect for hop waters, seltzers, NA beers, and well beer..beers. LLZ offers unmatched versatility as a 100% hop-derived, clean-label supporting aroma extract. Give your next brew the citrus kick it's been begging for with Hopsteiner's LLZ. Explore LLZ™ and other flavor solutions at shop.hopsteiner.com.Escarpment LaboratoriesAlright brewers, quick question. Have ever brewed the same beer twice… and somehow got two different results?Your haze drops out. Sulfur pops up. And that “quick” lager isn't quick anymore. That's where Escarpment Labs comes in.We've seen this firsthand at top breweries across Canada and the US. Escarpment helps you choose the right yeast.They help you dial in your process. So your beer stays consistent, batch after batch. Escarpment Yeast now ships in the United States with Priority Alert shipping. And for free brewing knowledge, subscribe to the Escarpment Labs Podcast and YouTube channel.Go to escarpmentlabs.com to find out more.Athletic BrewingWant to have great beer, but just not the alcohol tonight? Give Athletic Brewing a try. Athletic Brewing was founded in 2017 to shatter existing stigmas and perceptions around non-alcoholic beer. They took a category that had traditionally only offered underwhelming lagers and launched a full lineup of award-winning styles. In fact, it's non-alcoholic beer so good that it's currently on over 20% of US Michelin star menus and the team at Athletic has brought home over 185 taste awards. And these non-alcoholic beers are all brewed by the Athletic team in their custom breweries with extremely rigorous quality standards.You don't have to be sober to enjoy the great taste of beer as a meal pairing, winding down at the end of the day, or when you're out with friends and don't want the alcohol.  In 2025, Athletic released over 50 different beers on their website athleticbrewing.com. Check it out for yourself.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Hosts:  Em Sauter and Don TseGuests: Shaun Yasaki, Eleanor Leger, Marcin OstajewskSponsors: Hopsteiner, Escarpment Laboratories, Athletic Brewing, All About BeerTags: Beer, Distilling, EisbockPhoto: Shaun Yasaki The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com

*The man known as the Father of the modern Whiskey Industry in Australia Bill Lark has been made a Member of the Order of Australia in the Australia Day Awards

Where do you go when you're on top? That could be said for elite quarterbacks or CEOs of top 20 global companies. But if you're the master distiller for the largest whiskey brand on planet earth, what could you possibly do next? We get to answer that today as we are honored to have Jeff Arnett back on the show. He was a prior guest back on Episode 150 when he carried the title of Master Distiller for Jack Daniel's. Since then, he's gone into a new venture and is now testing his grit in startup life as a partner with Company Distilling. We talk about the feelings he had when he left and what sort of vision he set for himself with this new role. We get into the business a bit further with distribution and more but I won't spoil the insight he shares. Show Notes: Jeff's pivotal decision to leave Jack Daniel's after 20 years The creative freedom he found at Company Distilling Insights on crafting a weeded bourbon with a unique maple finish Analysis of the whiskey market's evolution and consumer trends A look at Company Distilling's community-centric vision Reflections on his passion for cars and the shift towards electric vehicles Learn more about your ad choices. Visit megaphone.fm/adchoices

Did you know you can actually rewire your brain and transform your life experience by repeating simple phrases (aka mantras) daily?I'm joined by Colleen Souza, educator-turned-real estate leader, speaker, and author of Living by the Mantras: Common Sense Wisdom for an Extraordinary Life.Colleen shares how mantras have shaped her approach to parenting, teaching, and succeeding in business. She believes mantras aren't just spiritual buzzwords, but practical tools to help you shift your mindset, create positive habits, and handle life's curveballs with more ease and self-compassion."We have to put in front of ourselves the words and ideas that are going to make us a better version of ourselves, a positive version of ourselves. It matters." - Colleen SouzaEpisode Highlights12:22 – How simple affirmations can keep us resilient19:53 – Turning setbacks and failures into powerful learning moments26:07 – Using realistic mantras that encourage progress, not perfection30:17 – Vision boards, manifesting, and creating aligned energyImportant Links  FREE Metabolism Boosting eBook BundleWebsite: SarahHaasWellness.comFacebook: Sarah Haas WellnessInstagram: @SarahHaasWellness Youtube: Sarah Haas WellnessGuest BioColleen Souza is a nationally recognized educator turned real estate leader, speaker, podcaster, and author of Living by the Mantras: Common Sense Wisdom for an Extraordinary Life. Her work blends humor and heart to guide others to lead more intentional, value driven lives. Distilling her remarkable journey of success as both a professional and a loving wife and mother into powerful mantras: short, memorable sayings that carry big truths, she offers practical wisdom and inspiration to help readers parent, lead, and live with clarity and courage. Her book, Living by the Mantras, teaches parenting and family success strategies through leadership and parenting and family success strategies.  Free Guide: Change Your Thinking, Change Your Life: 5 Mantras to Begin Nowhttps://livingbythemantras.com/free/Website: livingbythemantras.comFacebook: https://www.facebook.com/profile.php?id=61576298213577Instagram: https://www.instagram.com/colleensouza_author YouTube: https://youtube.com/@colleensouza3863 Living by the Mantras: Common Sense Wisdom for an Extraordinary Life, can be found anywhere books are sold.Thanks for Listening:Thanks so much for listening to my podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. 

On this episode of Distilling the West, Dan and Dave sit down with John and Deborah Patt from Desert Diamond Distillery, out of Kingman, Arizona, the first Arizona distillery featured on the podcast. They talk about the origins of the distillery, how it came to be, and what it takes to operate a craft distillery in the Arizona desert. The conversation also touches on the distillery's award-winning spirits and the recognition they've received along the way. Throughout the episode, Dan and Dave taste and discuss a wide variety of offerings, including rum and whiskey, exploring flavors, production methods, and what makes Desert Diamond Distillery stand out.

This week on Western New York Brews, we're talking about what's happening around the Buffalo beer scene as we head deeper into January, including tastings, beer dinners, new releases, and some great local options for Dry January.Tonawanda Winterfest is hosting a special Beer, Bourbon & Wine Tasting on January 16 (7–9:30 pm) at the Paddock Chevrolet Golf Dome. Tickets include 10 tastings featuring craft beer and spirits from Resurgence Brewing and Hartman's Distilling, finger foods from the Grill at the Dome, mini golf, and live music from Miller & the Other Sinners. This 21+ event runs during Winterfest (Jan. 15–18) and tickets are $30 in advance or $35 at the door.Brazen Brewing teams up with Tap & Trap on January 14 (6 pm) for a Wild Game & Beer Pairing Dinner. The five-course, ticketed event features wild boar, venison, elk, and other game, each paired with a Brazen beer. Seats are limited, tickets are $80, and it's a unique chance to explore some seriously thoughtful beer pairings.Southern Tier Brewing is already thinking warm thoughts with the release of Daybreak Citrus Burst IPA, a 6.5% IPA featuring citrus and yuzu. The brewery calls it a bright, refreshing start to the year, and it's available now at Wegmans and select retailers around Western New York.If you're participating in Dry January, there are more local non-alcoholic options than ever. New York Beer Project has released Tropical and Citrus Hop Waters, both alcohol-free with no calories, sugar, or carbs. Other local NA options include Pearl Street NA Trainwreck Amber and Sabres Edge Double IPA, Riverworks Hella Fresh Hop Water, Ellicottville Brewing NA Blueberry Wheat, Big Ditch NA Burner, Butera's Hop Falls Hop Water, and Southern Tier Downshift IPA.Find the full Buffalo Beer Buzz each week at BuffaloBeerLeague.com.Follow @BuffBeerLeague on X, Instagram, Threads, Untappd, and Facebook.Questions or tips? Email brian@buffalobeerleague.com or scott@WNYbrews.com. Hosted on Acast. See acast.com/privacy for more information.

This week Fr. Sean and Fr. John hash through the difficult challenges that face parents in selecting a high school. Distilling down the four basic motives, they hope to offer a deeper engagement of the question, one that offers salient and helpful suggestions for the cultivation of faith and the impartation of a worldview.

On this Cocktail Hour from Distilling the West, Dan is joined by guest host Oliver as they dive into one of the most iconic cocktails of all time—the Manhattan. From its storied origins to the balance between whiskey, vermouth, and bitters, they explore what makes a Manhattan timeless, debate rye versus bourbon, and share tips on dialing in the perfect stir. A classic cocktail, thoughtfully unpacked, West-style.

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

In this episode of The Bourbon Lens Podcast, Jake and Scott travel to Clermont, Kentucky to sit down with Alex Bowie, Director of Homeplace Experiences at the James B. Beam Distilling Co. The conversation was recorded on location in Beam's brand-new podcast studio, with Bourbon Lens receiving early access to the space for an exclusive insider look. While working through a few first-day kinks in the new studio, Jake and Scott explore what makes the Beam Homeplace experience unique and dive into the current and upcoming whiskey innovations coming out of the James B. Beam Distilling Co. Alex shares insight into how Beam approaches storytelling, hospitality, and innovation while honoring generations of bourbon-making tradition. A major focus of the episode is the debut of the Hardin's Creek Warehouse Series, a new limited collection designed to showcase how different warehouse environments shape bourbon flavor. The discussion breaks down how rickhouse design, height, and microclimate influence maturation—even when all other production variables remain the same. The episode wraps with a look at Beam's newly announced partnership with the Cadillac Formula One Team, set to debut during Cadillac's inaugural 2026 F1 season, highlighting Beam's expanding global presence and crossover into motorsports culture. Hardin's Creek Warehouse Series: Release Details A New Chapter in Hardin's Creek Innovation The Hardin's Creek Warehouse Series is a limited, three-part collection that builds on the brand's experimental roots. Following the 2023 Kentucky Series—which explored terroir across multiple Beam campuses—this release isolates a single variable: the warehouse itself. Each bourbon uses the same mash bill and production process, allowing the aging environment to take center stage. As Freddie Noe, Eighth Generation Master Distiller at the James B. Beam Distilling Co., explains, the Warehouse Series demonstrates how maturation environments alone can dramatically shape flavor. The Three Warehouse Expressions Warehouse R – "The Mushroom" Aged in a single-story, windowless warehouse Cool, dark conditions similar to a forest floor Flavor profile emphasizes deep oak influence and toasted sweetness 55% ABV (110 proof), 11 years old Warehouse W – "The Beaver" Aged in a nearly 100-year-old, five-story rickhouse near a creek Produces a balanced bourbon with lighter oak smoke and depth 55% ABV (110 proof), 11 years old Warehouse G – "The Owl" Aged in a towering nine-story warehouse Results in layered aromatics and increased complexity 55% ABV (110 proof), 11 years old Each bottle features artwork by surrealist artist Max Loeffler, using symbolic characters and hidden design elements to tell the story of each warehouse environment. SRP: $149.99 per 700mL bottle Availability: Limited, select markets   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  

The eisbock story is a fun lore of beer myth, a hapless brewery employee left a barrel of doppelbock outside during a snowstorm in Germany and some of the beer froze, concentrating flavor and thus creating a whole new beer style. While the roots of this story may not wholly be true, it's a fun addition to a beer style made by distillation processes at its most base level. These beers are rare in the United States as you need special licenses to make them but in Europe, the rules are a bit different and in some European countries, these beers, not just eisbocks, have taken on a life of their own. And this is before we start talking about other drinks like the amazing ice cider made by freeze distillation. How does the freezing process work and what changes does it make to these drinks? This month on the All About Beer podcast, we talk to three guests with unique views on this chilly process. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:HopsteinerThis episode is brought to you by LLZ™ - Hopsteiner's new water-soluble citrus aroma extract. LLZ is formulated to deliver fresh lemon and crisp lime character to your next brew. Perfect for hop waters, seltzers, NA beers, and well beer..beers. LLZ offers unmatched versatility as a 100% hop-derived, clean-label supporting aroma extract. Give your next brew the citrus kick it's been begging for with Hopsteiner's LLZ. Explore LLZ™ and other flavor solutions at shop.hopsteiner.com.Escarpment LaboratoriesAlright brewers, quick question. Have ever brewed the same beer twice… and somehow got two different results?Your haze drops out. Sulfur pops up. And that “quick” lager isn't quick anymore. That's where Escarpment Labs comes in.We've seen this firsthand at top breweries across Canada and the US. Escarpment helps you choose the right yeast.They help you dial in your process. So your beer stays consistent, batch after batch. Escarpment Yeast now ships in the United States with Priority Alert shipping. And for free brewing knowledge, subscribe to the Escarpment Labs Podcast and YouTube channel. Go to escarpmentlabs.com to find out more.Athletic BrewingWant to have great beer, but just not the alcohol tonight? Give Athletic Brewing a try. Athletic Brewing was founded in 2017 to shatter existing stigmas and perceptions around non-alcoholic beer. They took a category that had traditionally only offered underwhelming lagers and launched a full lineup of award-winning styles. In fact, it's non-alcoholic beer so good that it's currently on over 20% of US Michelin star menus and the team at Athletic has brought home over 185 taste awards. And these non-alcoholic beers are all brewed by the Athletic team in their custom breweries with extremely rigorous quality standards.You don't have to be sober to enjoy the great taste of beer as a meal pairing, winding down at the end of the day, or when you're out with friends and don't want the alcohol.  In 2025, Athletic released over 50 different beers on their website athleticbrewing.com. Check it out for yourself.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Hosts:  Em Sauter and Don TseGuests: Shaun Yasaki, Eleanor Leger, Marcin OstajewskSponsors: Hopsteiner, Escarpment Laboratories, Athletic Brewing, All About BeerTags: Beer, Distilling, EisbockPhoto: Shaun Yasaki The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

On this special year-end episode of Distilling the West, Dan and Dave take a moment to reflect on an incredible year. They thank all of the guests who joined them behind the mic, as well as the listeners who tuned in, shared episodes, and supported the show throughout the year.The conversation turns a bit more personal as they talk about holiday activities, traditions, and how they're spending the season away from the studio.

There is something that keep calling me back. Back to Pennsylvania, is it the people. Is it the story, or the whiskey. Well its all of the above, and i'm in love with it all. Today is no exception. We chat with Matt and Peter at Iron City Distilling. And it was amazing, like talking to old friends. Hope you enjoy, and Be Blessed.Ironcitydistilling.comBadmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Maryland-Style Rye- Distiller's Reserve$40.00Creighton150 Ferry Street Creighton, PADescriptionSHIPPING TO PA ADDRESSES ONLYIron City Distiller's Reserve is a tribute to our distillers and their ability to turn even the humblest of ingredients into something magical. Made in small batches, these spirits offer a glimpse of the great things to come from our distillery.Our Master Distiller distilled this straight Maryland-style rye at one of his former distilleries many years ago. Through careful attention to grains, yeast, and whole lot of patience, we offer you this beautifully matured whiskey. Enjoy neat, over ice, on in your favorite cocktail. Cheers!(375 ml btl; 50% abv)Agricultural RevivalOur partnership with the SeedSpark Program is more than crafting spirits; it's a pledge to agricultural revival.This collaboration focuses on rejuvenating Pennsylvania's heritage grains. By using these grains, we enhance our spirits' depth and character, reawakening a historical era.MATT STRICKLANDOur Master Distiller began his career in alcohol many years ago when he began doing microbiology research for the Oregon Wine industry during graduate school at Oregon State University. Upon obtaining his Master's degree he somehow stumbled his way into the wonderous world of whiskey distillation. And once he started working with stills, he never looked back. Since then, he has built numerous distilleries both as a distiller and as a consultant. He also began teaching the science and art of distillation through numerous organizations throughout the United States, Canada, and the UK. In an effort to further the field of whiskey education he has authored countless articles, webinars, and talks. He has also written two highly regarded books for the industry, Cask Management for Distillers (White Mule Press, 2020) and Batch Distillation: Science and Practice (White Mule Press, 2021). Matt lives in Pittsburgh with his wife and two precocious daughters. His hobbies include rock climbing and shopping for cars his wife will never let him buy. He also believes that irony is not a prerequisite for listening to Journey.

Foam is perhaps the least appreciated aspect of beer.  Somebody even hate it, wanting a glass filled to the brim with liquid.  But experts insist that beer foam is important.  It is visually appealing, it is an indicator of quality and freshness, and it affects the mouthfeel and even the flavor of the beer.What makes good foam?  There are factors inside the brewhouse and outside the brewhouse that affect beer foam.  From raw ingredients right on through to how the beer is poured, there are many factors affecting beer foam.  Foam takes the beer experience to the next level and on this episode, we learn all about it.This Episode is Sponsored by:Sierra Nevada Brewing Co.Sierra Nevada Brewing Company, where trailblazing runs in the family. From crafting a movement with their iconic Pale Ale, to taking the IPA haze craze nationwide with Hazy Little Thing – it's an adventurous spirit you can taste in every sip. Find your next favorite beer wherever fine beverages are sold. With new brews for every season, there's always something to discover. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.Hosts:  Don Tse and Em Sauter Guests: Lindsay Barr, Glen FoxSponsors: Sierra Nevada Brewing Co., All About BeerTags: Beer, Distilling, BarrelsPhoto:The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Distillation has been a common topic here on Crafted as of late, and we have had the pleasure of speaking with some of the most important names in the American spirits industry. Yet, commercial distillation inevitably limits creativity and innovation.That is not the case for this week's guest, Jesse Wilson, the founder of a pair of companies focused on home distillation, Still It and Chase the Craft. What began as a video series based around a man learning to distill has grown into an exploration of all things spirits innovation - Jesse has now distilled everything from Big Macs to 300 year old absinthe recipes. In this conversation we dive into the history of both companies, the science of distillation, the magic of aging, and the unique insights Jesse has gained from his exploration of supremely small batch spirits production. We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberChase the CraftStill It18th-Century AbsintheDistilling Big MacsPotato VodkaBLISTER NEWSLETTER:Get It & Our Weekly Gear GiveawaysTOPICS & TIMES:How Eli Discovered ‘Still It' (3:58)Distillation Adventures & YouTube (7:15)Jesse's First Still (21:03)Chase The Craft (27:41)Absinthe (34:04)Head, Hearts, & Tails (51:10)Charring Barrels (1:04:48)Big Mac Distillation & Meme Spirits (1:09:23)Who Should Try Home Distilling (1:16:30)The Future of Home Distilling (1:21:29)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

In this episode of Distilling the West, we're joined by guest hosts Oliver Hutton and Travis Cardoso from CASKS & CORKS for a relaxed but detailed tasting that focuses heavily on process and how it shows up in the glass.Today's tasting lineup includes:Charbay Distillery BrandySabbatical Distillery Straight BourbonWoodinville Whiskey Company Rye finished in Port casksWoodinville Whiskey Company Bourbon finished in Saturnine casksAlongside the spirit tastings, the conversation naturally moves into wine-making processes and how wine and spirits intersect—especially when it comes to finished barrels and secondary cask influence. Rather than getting overly technical, the discussion stays practical and experience-based, exploring how wine practices and wine-finished casks impact flavor, color, and overall character in whiskey and brandy.This episode is a great listen for anyone interested in how wine and spirits worlds overlap, with thoughtful tasting notes, real-world perspective, and plenty of insight into how process decisions shape the final pour.

Jon and Judy are accompanied by Marlys, Darrel and Barbara this year and have a great time trying out whiskies from their birth states. Honorable Mention goes to Freeland Spirits Bourbon Whiskey - Yum

Downtown Los Altos foliage - distilling in autumn setting sun, tourist at home

Jim and Todd welcome Pete Barger, co-founder of Southern Distilling Company, to the show for a deep dive into the history and revival of Statesville, North Carolina—once known as the "Liquor Capital of the World". As one of the nation's largest privately owned distilleries, Southern Distilling balances a massive contract distilling operation with their own award-winning Southern Star brand, all while championing a "grain-to-glass" philosophy that supports over 5,000 acres of local farmland. The tasting kicks off with the Southern Star Bottled-in-Bond Straight Rye Whiskey. Crafted with a unique mash bill featuring 51% Abruzzi rye, this expression leans floral and approachable rather than aggressively spicy, offering notes of buttery rye muffin, honeyed tea, and a touch of ginger. Next, the group samples the limited-edition Southern Star Bourbon Finished in Honey Barrels. Sourced from a single barrel exchange with a local apiary, this cask-strength bourbon delivers a rich, creamy profile packed with butterscotch and toasted Werther's Original notes, balancing the natural sweetness of wildflower honey with bold bourbon character. Finally, Pete showcases their innovation with the Southern Star American Single Malt. Unlike many pot-still single malts, this 114.8-proof expression is produced on a continuous column still, resulting in a distinctively American profile bursting with "fruit cup" flavors—greenish banana, juicy fruit, and poached pear—layered over a robust grain-forward base. Throughout the episode, Pete shares fascinating insights into the "science and geometry" of their palletized warehousing, the advantages of continuous distillation for malt, and the distillery's commitment to reviving heritage grains like Abruzzi rye. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

At its most basic, whiskey is distilled beer.  And yet, beer makers and whiskey makers rarely share information, techniques and ingredients.In recent years, some brewers and whiskey makers are taking inspiration from beer, using craft beer ingredients like specialty malts and different yeast strains, to make more interesting base beer that is then distilled to new styles of beer.  And others are completing the circle by aging whiskey in former beer barrels.This is a dram good episode!This Episode is Sponsored by:Sierra Nevada Brewing Co.Sierra Nevada Brewing Company, where trailblazing runs in the family. From crafting a movement with their iconic Pale Ale, to taking the IPA haze craze nationwide with Hazy Little Thing – it's an adventurous spirit you can taste in every sip. Find your next favorite beer wherever fine beverages are sold. With new brews for every season, there's always something to discover. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.Hosts:  Don Tse and Em Sauter Guests: Garret Haynes and Brad MorganSponsors: Sierra Nevada Brewing Co.,  All About BeerTags: Beer, Distilling, BarrelsPhoto: John HollThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

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.

From building Medal into a 12M-user game clipping platform with 3.8B highlight moments to turning down a reported $500M offer from OpenAI (https://www.theinformation.com/articles/openai-offered-pay-500-million-startup-videogame-data) and raising a $134M seed from Khosla (https://techcrunch.com/2025/10/16/general-intuition-lands-134m-seed-to-teach-agents-spatial-reasoning-using-video-game-clips/) to spin out General Intuition, Pim is betting that world models trained on peak human gameplay are the next frontier after LLMs.We sat down with Pim to dig into why game highlights are “episodic memory for simulation” (and how Medal's privacy-first action labels became a world-model goldmine https://medal.tv/blog/posts/enabling-state-of-the-art-security-and-protections-on-medals-new-apm-and-controller-overlay-features), what it takes to build fully vision-based agents that just see frames and output actions in real time, how General Intuition transfers from games to real-world video and then into robotics, why world models and LLMs are complementary rather than rivals, what founders with proprietary datasets should know before selling or licensing to labs, and his bet that spatial-temporal foundation models will power 80% of future atoms-to-atoms interactions in both simulation and the real world.We discuss:* How Medal's 3.8B action-labeled highlight clips became a privacy-preserving goldmine for world models* Building fully vision-based agents that only see frames and output actions yet play like (and sometimes better than) humans* Transferring from arcade-style games to realistic games to real-world video using the same perception–action recipe* Why world models need actions, memory, and partial observability (smoke, occlusion, camera shake) vs. “just” pretty video generation* Distilling giant policies into tiny real-time models that still navigate, hide, and peek corners like real players* Pim's path from RuneScape private servers, Tourette's, and reverse engineering to leading a frontier world-model lab* How data-rich founders should think about valuing their datasets, negotiating with big labs, and deciding when to go independent* GI's first customers: replacing brittle behavior trees in games, engines, and controller-based robots with a “frames in, actions out” API* Using Medal clips as “episodic memory of simulation” to move from imitation learning to RL via world models and negative events* The 2030 vision: spatial–temporal foundation models that power the majority of atoms-to-atoms interactions in simulation and the real world—Pim* X: https://x.com/PimDeWitte* LinkedIn: https://www.linkedin.com/in/pimdw/Where to find Latent Space* X: https://x.com/latentspacepodFull Video EpisodeTimestamps00:00:00 Introduction and Medal's Gaming Data Advantage00:02:08 Exclusive Demo: Vision-Based Gaming Agents00:06:17 Action Prediction and Real-World Video Transfer00:08:41 World Models: Interactive Video Generation00:13:42 From Runescape to AI: Pim's Founder Journey00:16:45 The Research Foundations: Diamond, Genie, and SEMA00:33:03 Vinod Khosla's Largest Seed Bet Since OpenAI00:35:04 Data Moats and Why GI Stayed Independent00:38:42 Self-Teaching AI Fundamentals: The Francois Fleuret Course00:40:28 Defining World Models vs Video Generation00:41:52 Why Simulation Complexity Favors World Models00:43:30 World Labs, Yann LeCun, and the Spatial Intelligence Race00:50:08 Business Model: APIs, Agents, and Game Developer Partnerships00:58:57 From Imitation Learning to RL: Making Clips Playable01:00:15 Open Research, Academic Partnerships, and Hiring01:02:09 2030 Vision: 80 Percent of Atoms-to-Atoms AI Interactions Get full access to Latent.Space at www.latent.space/subscribe

We're heading into the world of craft whiskey today with Oaklore Distillery Bourbon, a bold American expression that showcases what modern craft distilling can do. For our Whiskey Advent Calendar series, we're exploring the hidden gems that whiskey enthusiasts and bourbon collectors might not know about, and Oaklore is one brand you shouldn't overlook.In this episode, we use our standard Buffalo Happy Hour scoring method:nose, initial taste, ending notes, collection worthiness, and final rating.We talk about Oaklore's philosophy, their approach to distillation, and how their bourbon stands up against popular craft distilleries across the country. If you're hunting for a bourbon that offers a unique experience — not just a repeat of every major Kentucky label — this review is for you.Our Advent Calendar run continues with a different bottle every day until Christmas, showcasing selections from the Flaviar Whiskey Advent Calendar and beyond. This series is perfect for whiskey enthusiasts, bourbon collectors, and anyone wanting real, unfiltered reviews.

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!

1:47 - Coaching and Dating advice4:47 - Getting into Podcast5:29 - Shows on dating7:30 - Moving to Corporate World9:36 - Early Influence as a Podcast Host13:12 - Preparation for a show15:00 - Pandemic Episode18:33 - Conspiracy Theory19:29 - Prediction and Future Trends23:11 - Russell Brand Show24:10 - #1 Guest26:53 - Star Struck27:50 - Pope Killing Episode29:56 - North Korea Episode33:14 - Favorite Episode34:12 - Great Piece of advice to new podcasters37:32 - Quick tp for Adam38:51 - Greatest Piece of Advice40:47 - Jordan's North Star 

This month Duncan and Calum are joined by the Society's head of whisky creation Euan Campbell where the trio get stuck into all the best drams in the December Outturn. In this Christmas special we embrace the festivities, uncover some unsung heroes, and taste the first bottling to come from the Society's very own solera system.

In this episode of Bourbon Lens, Jake and Scott welcome back Pete Barger, Co-Founder and CEO of Southern Distilling Company and Statesville Contract Distilling, for an in-depth conversation about the growth and innovation happening in North Carolina whiskey. Pete shares insights into the distillery's world-class production operations and how Southern Distilling has positioned itself as one of the largest producers of American Whiskey in the Southeast. The discussion dives into two standout whiskeys from their portfolio — Southern Star American Single Malt Whiskey and Southern Star Bottled in Bond Rye Whiskey — both of which reflect the brand's dedication to craftsmanship, quality, and authenticity. Jake and Scott also talk with Pete about Statesville's whiskey, the rise of contract distilling, and what's next for the American whiskey industry. Whether you're a whiskey enthusiast or simply curious about the craft distilling movement in the South, this episode offers a behind-the-scenes look at one of the country's fastest-growing distilleries.

We discussed the concept of a vertically integrated distillery, where they oversee the process from growing their own grains to producing the final spirits. We talked through the economics of distilling, and the creation of their product lineup, including unique offerings like 'Whiszcal,' a whiskey-mezcal hybrid, the Forged in Fire line honoring military service members, and future aged spirits to come.  We also discussed their future plans for an expanded tasting room and oyster lounge in the former Funkwerks Brewing location.We also delved into their shared history in event management and shared some wild stories from their time running music festivals. The segment concluded with the 'Loco Experience Challenge,' where each of us shared some of our craziest stories, and eventually crowned Joel the champion.  The episode is chock full of entrepreneurial insights, personal anecdotes, and plenty of laughs - so please enjoy, as I did, my conversation with Joel Gustafson and Jess Gries of Seed & Spirit Distilling. The LoCo Experience Podcast is sponsored by: Purpose Driven Wealth Thrivent: Learn more

In today's episode of The LoCo Experience podcast, I hosted Joel Gustafson and Jess Gries from Seed and Spirit Distillery. Joel, Founder and Head Distiller, and Jess, Co-Founder and Chief Enabling Officer, shared their journey and why in starting the distillery in 2022. We discussed the concept of a vertically integrated distillery, where they oversee the process from growing their own grains to producing the final spirits. We talked through the economics of distilling, and the creation of their product lineup, including unique offerings like 'Whizcal,' a whiskey-mezcal hybrid, the Forged in Fire line honoring military service members, and future aged spirits to come.  We also discussed their future plans for an expanded tasting room and oyster lounge in the former Funkwerks Brewing location.We also delved into their shared history in event management and shared some wild stories from their time running music festivals. The segment concluded with the 'Loco Experience Challenge,' where each of us shared some of our craziest stories, and eventually crowned Joel the champion.  The episode is chock full of entrepreneurial insights, personal anecdotes, and plenty of laughs - so please enjoy, as I did, my conversation with Joel Gustafson and Jess Gries of Seed & Spirit Distilling.  The LoCo Experience Podcast is sponsored by: Purpose Driven Wealth Thrivent: Learn more

Not every distillery owner has a land speed record to their name, but Ryan Montgomery of Montgomery Distilling does. So Eli talked with him about all things spirits, from the Montana-grown grain that helped power that land speed record, to the world's first bourbon-based amaro. They also discuss the similarities between aquavit and gin; the labor of love known as kirschwasser; and the inspirational effect of Merle Haggard and the Grateful Dead. We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Heaven 11Blister Craft CollectiveBecome a BLISTER+ MemberMontgomery DistillingLords of DirtSpirits and SpokesTOPICS & TIMES:Farm to Bottle (3:49)Farming & Ranching (5:07)From Home Brewing to Distilling (6:39)Whiskey School & Stills (9:23)Starting a Whiskey Business (12:55)Single Malt & Special Releases (16:06)What Does He Like to Drink (20:43)“Mama Tried” Bourbon (24:12)Aquavit (26:01)Aged Aquavit (33:19)Aging in Montana (37:10)State of Distilling in the US & Montana (49:41)Liquor Licensing (57:30)B'Amaro (1:02:39)Motorcycle Fuel, Lords of Dirt, Spirit in the Spokes (1:09:25)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastBLISTER NEWSLETTER:Get It & Our Weekly Gear Giveaways Hosted on Acast. See acast.com/privacy for more information.

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

This is a Vintage Selection from 2012.The BanterThe Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear the Balkan wine suggestions you didn't know you needed.The ConversationThe Restaurant Guys are joined by Johnny Schuler from his vineyards in Peru. He runs the oldest working distillery in the Americas that is both state-of-the-art and traditional to create the classic pisco that has been made there for centuries (yes, centuries!). The Inside TrackThe Guys came across Johnny when they were learning about his beloved pisco. Both Peruvians are unique and something you want to have in your restaurant.“My argument that pisco is for friendship, pisco is for drinking pisco is for conversation,” Johnny Schuler on The Restaurant Guys 2012BioJohnny Schuler is one of the world's leading ambassadors of Peruvian pisco. A restaurateur, distiller, and TV host, he's best known for guiding audiences through the history, craft, and culture of Peru's national spirit on the hit television series “Por Las Rutas del Pisco”.As master distiller at Pisco Portón / La Caravedo, Schuler helped introduce premium Peruvian pisco to a global audience. For more than 20 years, Johnny has played an integral role in rallying government ministries and the private sector to regulate the Pisco industry in Peru. The Peruvian Congress awarded Johnny the Medal of Honor.InfoCaravedo Piscohttps://www.caravedopisco.com/hacienda-la-caravedoBook Johnny mentionedThe Barbary Coast: An Informal History of the San Francisco Underworld by Herbert AsburyThe Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This week, Big Chief heads into the rough-and-rowdy heart of Fort Worth, Texas, where legends were born and outlaws once ruled the night. Deep in the infamous Hell's Half Acre, he finds himself at Acre Distilling, a distillery that honors the city's wild past and bold spirit. Big Chief sits down with Tony Formby, one of the driving forces behind Acre, to hear how a group of brewers came together to create this award-winning distillery in the shadow of Fort Worth's notorious past. Tony shares the tales of Butch Cassidy and the Sundance Kid, who once roamed these streets until a photograph sealed their fate, and how that same spirit of rebellion lives on in every drop of Acre whiskey. On the first half of the show, Big Chief pours Longhaired Jim Bourbon Whiskey and the Longhaired Jim Bourbon Cask Strength, two beautiful, full-bodied expressions inspired by the tough-as-nails lawman "Longhaired Jim" Courtright. These whiskeys carry a firm Texas backbone, bold, gritty, and full of flavor, just like the sheriff himself. In the second half, the journey turns to Acre's Texas Single Malt Whisky and their Texas Smoked Single Malt Whisky, expressions that prove Texas malt can stand shoulder-to-shoulder with the world's best. The Single Malt, distilled from 100% Texas barley and aged in new charred American oak, brings rich grain character and classic malt sweetness. The Smoked Single Malt takes it a step further, with 40% of its barley smoked over Texas pecan and peach wood, offering a subtle, balanced smokiness reminiscent of old-world Scotch with a Lone Star attitude. From outlaw legends to award-winning spirits, this episode celebrates Fort Worth's wild heart and Acre's dedication to craft, community, and the Texas way of doing whiskey. So pour yourself a dram, kick back, and let Big Chief take you on a ride through history, grit, and Texas pride, because in Hell's Half Acre, the stories are as rich as the whiskey in your glass.  

Step into Episode 185 of ‘On the Delo' as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.Chapter Guide (Timestamps):(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling(1:31 - 4:10) High School Friends and Origin Story(4:11 - 8:04) From Banking and Blackjack to Distilling(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery(19:28 - 23:38) The Process: From Grain to Bottle(23:39 - 28:02) Tours, Storytelling, and Community Engagement(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey(30:50 - 34:42) International Work and Global Whiskey Market(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories