Podcasts about distilling

Isle of Raasay Distillery (Isle of Raasay, Scotland) WF0065 Returning to Scotland to visit one of my favorite young distilleries. Join me as I take you to the little island off the coast of the Isle of Skye and the distillery that was built by a blender with the idea of creating the perfect components for crafting a flavorful young whisky. Alasdair Day, co-founder of the distillery, joins me to explore the unique aspects of Raasay Distillery, from its historical significance as the first legal distillery on the island to the innovative techniques used in whisky production. Alasdair shares insights into the distilling process, the importance of water sources, and the unique characteristics of their peat. We also dive into the experiences you can have while visiting the island. Subjects we touch on: Exploring Raasay: A Hidden Gem in Scotland The History of Distilling on Rassay Navigating Life on Raasay Island Alasdair's Journey to Raasay Distillery Creating a Distillery from Scratch The Art of Blending and Fermentation Innovative Oak Types in Whisky Production The Role of Rye in Whisky Complexity The Unique Peat Story of Raasay Protecting the Gin Experiencing Rassay: A Visitor's Guide For those who want more, check out the extra 10 minutes, commercial free as a member of the Speakeasy or Club 1897 at patreon.com/whiskeylore. We'll discuss the Distillery's Unique Highland Designation, Crafting the Perfect Water Source from a Pale Cow, and Future Plans: The Campbeltown Distillery Project.

It's time for more local bourbon as Chuck P and Cliff Decoteau head down to New Orleans for a visit to Seven Three Distilling. Joining them is head distiller Luka Cutura as they learn about the history of the distillery, the story behind their Whiskey Tree bourbon and sample some of their award winning line-up. Become a supporter of this podcast: https://www.spreaker.com/podcast/the-abv-podcast--5595170/support.

In this lively and wide-ranging episode of Distilling the West, Dan and Dave are joined by guest host Oliver for a special conversation with Rohit Nayyar and Jason Ornellas—two dedicated whiskey lovers who have helped shape a thriving community of enthusiasts.Rohit, ever the adventurer, joins the call from the middle of a camping trip, using Starlink to beam in from the wilderness. Despite the remote setting, he brings his signature energy and a wealth of knowledge about whiskey, distilleries, and what makes this spirit so compelling. Jason offers sharp insight into the whiskey world as well—covering everything from how he approaches tasting and collecting to his thoughts on barrel picks, club culture, and the future of craft whiskey.Together, the group digs into the story behind the River City Whiskey Society, one of the most active and passionate whiskey communities around. They talk about how the group started, how it has grown, and the way it connects people from all walks of life around a shared love for great spirits.Of course, there's plenty of talk about whiskey itself—favorite bottles, emerging trends, and the role of community in shaping the whiskey scene. It's an episode full of laughs, honest conversation, and a real sense of what makes this community so special.Whether you're a seasoned collector, a curious newcomer, or just someone who enjoys a good pour and good company—this one's for you.

Send us a textMiddle West Spirits has emerged as a powerful force in American whiskey, acquiring Old Elk Whiskey and expanding with a massive 75,000 square foot facility that produces 14,000 barrels every three months.• Founded in 2008 by Ryan Lang with a commitment to Ohio-grown grains and local production• Recently acquired Colorado-based Old Elk Whiskey to secure its future with a dedicated production facility• Produces a standout four-grain wheated bourbon featuring dark pumpernickel rye that delivers butterscotch, caramel, and toffee flavors• Scored an impressive 17/18 in our tasting, rivaling established brands like Booker's and Rare Breed• Operates one of North America's largest independent distilleries with a grain-to-glass philosophy• Manages over 25,000 acres of Ohio grain farmland to ensure quality control• Works with Speyside Bourbon Cooperage in Jackson, Ohio for their barrel needs• Produces 15 brands including Midwest Bourbon, Rye, and Wheat WhiskeysJoin us at the Kentucky Bourbon Festival and for our next barrel selection - a private Maker's Mark pick on Thursday morning, September 4th at 9am!The American whiskey landscape is shifting eastward, and Middle West Spirits is leading the charge. In this eye-opening episode, we explore how an Ohio distillery has transformed from a small craft operation into one of North America's largest independent distilleries, culminating in their recent acquisition of Colorado's Old Elk Whiskey.Ryan Lang founded Middle West Spirits in 2008 with a vision to create a true "Ohio bourbon experience." Unlike many who source ingredients from across the country, Middle West embraces a genuine grain-to-glass philosophy using exclusively Ohio-grown grains and partnering with Speyside Bourbon Cooperage in Jackson for their barrels. This commitment to local terroir is paying dividends as their whiskey gains national recognition.The star of our tasting was their Michelson Cast Strength Wheated Four-Grain Bourbon (Batch 001), bottled at a robust 122.2 proof. What immediately captivated our panel was its complexity without astringency – delivering notes of butterscotch, caramel, toffee, and what one panelist described as "warm pumpernickel rye bread with butter." The unique four-grain mash bill features non-GMO yellow corn, soft red winter wheat, two-row barley, and dark pumpernickel rye.During our Old Louisville Barrel Bottle Breakdown, this bourbon scored an impressive 17 out of 18 points, with particular praise for its thick mouthfeel, complex flavor profile, and lingering finish that rivals established barrel-proof bourbons costing significantly more. At approximately $70, it represents exceptional value in today's premium bourbon market.Middle West's expansion has been nothing short of remarkable. Their new 75,000 square foot facility produces approximately 14,000 barrels every three months, tripling their workforce and managing over 25,000 acres of Ohio grain farmland. With this capacity and their acquisition of Old Elk, Middle West is positioned to become a dominant force in American whiskey production.Whether you're a bourbon enthusiast looking for the next frontier or simply appreciate craftsmanship and innovation, Middle West Spirits deserves your attention. They're proving that world-class whiskey can come from unexpected places when passion meets commitment to quality and local sourci Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Copper Mule Distillery (Hermann, MO) WF0064 Back in 2001, I stumbled upon a beautiful section of Missouri, just west of St. Louis known as Missouri Wine Country. That trip saw me stopping off at my first ever tasting experience - at the Stone Hill Winery. A couple trips later, I discovered there was whiskey to be had in the German community of Hermann. Now, there are several distilleries and I bumped into one of them while doing research for my next book. Join me as I chat with Don Gosen, founder of Copper Mule Distillery, we've got insider info on the Missouri Expedition Trail, insights into Missouri's distilling legacy, and the surprise legacy Don and his wife discovered in their own family. Here are some of the things we chat about: Exploring Hermann: A Historical Overview The Rise of Distilling in Hermann From Brewing to Distilling: A Personal Journey Uncovering Family History and Distilling Heritage The Significance of the Century Farm The Legacy of Bourbon and Brandy Production Bartering and Historical Practices in Distilling The Appeal of Wheated Bourbons Missouri's Whiskey Heritage and Distilling History The Role of Local Ingredients in Distilling Moonshine Stills: A Unique Collection The Importance of Quality Barrels in Bourbon Exploring the Missouri Spirits Expedition The Distillery Tour Experience Collaboration in the Distilling Community The extended version of this interview found at patreon.com/whiskeylore has 15 more minutes of extra interview time with some fun extras.

In this episode, we sit down with Ryan Bare, the visionary behind Century Farms Distillery—a craft distillery rooted in agricultural tradition and dedicated to producing premium farm-to-bottle spirits. Growing up on his family's Iowa farm, Ryan learned early the value of hard work, precision, and pride in the land. After earning a degree in mechanical engineering from Iowa State University, Ryan spent over 15 years refining oil and producing ethanol before circling back to his agricultural roots with a bold idea: start a distillery that pays tribute to the very ground he grew up on.Founded in 2017, Century Farms Distillery celebrates the legacy of Iowa's multigenerational farms. Ryan walks us through the journey—from navigating complicated distilling regulations to sourcing high-quality local grains that deliver standout flavors in every batch. We discuss the differences between producing energy and crafting spirits, how farm practices directly influence taste, and what it means to distill with purpose and pride.Ryan also shares insights on branding, connecting with consumers through storytelling, and expanding the distillery's reach beyond Iowa. Whether it's whiskey, bourbon, or celebrating agricultural heritage, Ryan's mission is clear: honor the past while innovating for the future. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

Originally meant to be my 63rd Whiskey Flight podcast, I had no idea what a historical goldmine I was stumbling into when I reached out to Cindy and Andy Sudderth of R.M. Rose Co Distillery. In this conversation, Andy Sudderth shares not only his own family's legacy in distilling, but also what he's learned about the historic RM Rose Distillery. We'll learn about Rufus Rose, a Connecticut Yankee who joined the fight with the Confederacy, the techniques used his in whiskey production, and the challenges faced the company faced with Prohibition. It's a rich history that not only covers Georgia, it seeps into my Lost History of Tennessee Whiskey book's history, as well as the history of a modern Kentucky distillery. Andy's passion for history and distilling shines through as he recounts the rich narrative behind RM Rose and its revival. We'll delve into the intricate world of distillation, exploring various techniques, the historical significance of the RM Rose distillery, and the impact of Prohibition on the whiskey industry. We also discuss the legacy of moonshine in Dawsonville, Georgia, and the cultural connections tied to one of their moonshines inspired by a classic 1970s film. We'll also cover details about the modern distillery and the new satellite locations coming online. And catch an extra 10 minutes of interview, commercial-free as a member of patreon.com/whiskeylore.      

Send us a textRoss Cornelissen, Master Distiller at 1792 Barton, shares the inside story of one of Kentucky's most historic and authentic whiskey production facilities and reveals how his scientific background shapes their distinct bourbon expressions.• Starting as a food science student who wanted to make cereal, Ross found his calling in fermentation and distillation• MGP provided invaluable technical experience working with countless mash bills, fermentation styles, and distillation techniques• 1792's distinctive flavor profile comes from high-rye mash bills and a proprietary yeast strain producing pronounced banana notes• Sweet Wheat has developed a cult following as the distillery's only wheated bourbon expression• Barrel aging locations dramatically affect flavor development with top-tier warehouse positions reaching 130-140 proof• The historical 1940s distillery focuses purely on production rather than visitor experiences• Master distilling involves technical expertise, leadership, and constant problem-solving rather than just tasting whiskey• The Bardstown distilling community features a welcoming, down-to-earth culture despite deep historical roots• Sazerac's long-term approach allows barrels to age until genuinely ready instead of rushing product to market• Small batch bourbon creation requires careful barrel selection and blending to maintain consistent flavor profilesRoss Cornelissen, Master Distiller at 1792 Barton, takes us deep into the heart of authentic Kentucky whiskey production in this fascinating conversation about science, tradition, and the relentless pursuit of quality.Far from the polished visitor experiences of many distilleries, Barton 1792 represents bourbon-making in its most authentic industrial form. The facility, dating back to 1879, features original equipment from the 1940s alongside modern production methods—all focused on creating exceptional spirits rather than entertaining tourists. As Cornelissen explains, "It's not about show. It's all about making bourbon."Cornelissen's unexpected journey to master distiller began with dreams of cereal production before a pivotal microbiology course revealed the fascinating world of fermentation. His technical education at MGP provided invaluable experience with countless variations in mash bills and distillation techniques. Now at Barton, he merges scientific precision with deep respect for Kentucky's distilling heritage.The conversation demystifies several bourbon-making secrets, from 1792's distinctive high-rye mash bill and banana-forward yeast strain to the dramatic effects of barrel positioning within rickhouses. Particularly fascinating is Cornelison's detailed explanation of small batch blending—a process requiring meticulous barrel selection to maintain consistent flavor profiles despite natural variations in aging. The coveted Sweet Wheat expression earns special attention, with Cornelissen confirming their willingness to reduce release sizes rather than compromise on quality.Beyond production techniques, Cornelissen offers refreshing honesty about what a master distiller's job actually entails. Far from the romanticized image of simply tasting whiskey all day, his role demands technical expertise, leadership skills, and constant problem-solving across every aspect of operations.Discover the science, history, and passion behind one of Ken Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

In this episode of Distilling the West, Dan and Dave sit down with Ryan McGuire, the passionate co-owner and inventive blender at San Diego Distillery. Ryan walks us through the wild and creative world of his distillery, where bold experimentation is the norm and flavor is king.During the episode, Dan and Dave taste through an unforgettable lineup:​A Maple Cask Whiskey that's rich and layered​Sancha, a unique agave spirit with a California twist​Me so Thorny, a whiskey distilled from an IPA with real attitude​And Nuts and Beavers Peanut Butter Stout Whiskey, a bold, dessert-like dram that closes things out with a bangThis episode is packed with stories, flavor, and the kind of energy that only a distiller like Ryan can bring. You won't want to miss it.

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

Over 50 people are to lose their jobs at the company. Jerry spoke to Cathaoirleach of Killarney Municipal District, Cllr Martin Grady and to Labour councillor Marie Moloney. Later on, he also got the reaction of Johnny McGuire who’s co-president of Killarney Chamber of Tourism and Commerce.

On today's REX Daily Podcast, Dom talks with Associate Minister of Agriculture Mark Patterson about the future of Telford following the government's move to return 10 polytechnics to regional governance, the ongoing work to address the skills shortage in agriculture and recent developments in the wool industry... He talks with Kristine Asuncion from Mid-Canterbury Federated Farmers about her role as one of the leading advocates for Filipino workers in the agriculture industries in NZ, her move from the Philippines to NZ in 2008 and running two businesses... And he talks with Reefton Distilling Co founder and CEO Patsy Bass about winning a platinum award in the 2025 SIP Awards design category for its Little Biddy Gin bottle series, edging out Snoop Dogg and Dr Dre’s newly launched “Gin & Juice” brand for 'Best in Class', winning an Innovation Award for its unique pounamu filtration process and claiming Gold for its Little Biddy Classic Gin and a Double Gold for its Amber Little Biddy Gin. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

“At the heart of [the beer industry] is the beer drinker who just loves beer, appreciates quality, and wants to share that experience.”Ahead of their biggest event of the year, Ramjet Day, we joined Boatrocker founders Matt and Andrea Houghton at their Barrel Room in Braeside.Given Matt and his brewers have released more beers in different styles than pretty much anyone in Australia since 2009 – not to mention their move into spirits after they absorbed former Perth distillery Hippocampus – there's plenty of discussion of their approach beyond the iconic Ramjet and its many spin-offs.We head back well beyond the launch of their first beer, Alpha Queen, to the European travels before they met that opened their eyes to the breadth and beauty of the beer world, how they manage such a diverse portfolio and adapt to the changing market, and the importance of community.After Andrea dashes off to collect their kids from school, Matt offers his thoughts on many of the issues impacting the industry – from cheap kegs and VAs to Australia's convoluted tax system – plus some tips for anyone thinking of starting out today.Prior to the main interview, James joins Will from Kings Canyon to cast an eye over the week's news, including the latter's interview with Eclectic Brewing, a guide to beer in Montreal, and the arrival in our brewery directory of inner-west Sydney breweries Bracket and Pickled Monkey.We also flag the launch of Blobfish 2025 – including a ticket giveaway for our beer club members – and there's the return, mid-show, of Milo Applebottom with another film tie-in for Point Break Brewery Invitational 2025.Start of segments: 8:49 – Matt & Andrea Houghton, Boatrocker 40:31 – Point Break Brewery Invitational ft Milo Applebottom 43:42 – Matt Houghton, BoatrockerTo find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

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

On the podcast this week, Nick takes us on a roving audio tour of SIBA Beer X—the UK's largest brewing trade show—capturing raw, on-the-ground insights straight from the tradeshow floor.Armed with a microphone and plenty of curiosity, Nick chats with a cross-section of UK brewery owners, brewers, and industry folks to ask two simple but telling questions: Where are the biggest opportunities in beer right now? And what's the greatest challenge facing the industry?From Twice Brewed in Northumberland to The Driftwood Spars on the Cornish coast, the conversation quickly reveals patterns—especially around the rise of alcohol-free beers. Brewers from Wiper & True and Utopian Brewing reflect on the practical and commercial benefits of brewing 0.5% ABV, while others highlight the increasing need to stand out with unique brand stories and community-led initiatives.Nick also speaks with Laura from Abbeydale Brewery and Catherine from Attic Brew Co. about how breweries can differentiate themselves through values, storytelling, and local engagement.The episode also explores cross-category innovation, including a conversation with a craft distiller offering contract services to breweries looking to diversify into spirits. And there's a catch-up with Broadtown Brewery—whose founder left a career in railway engineering to follow his passion for beer and pubs - and Combie from Round Corner Brewing on their decision to embrace cask beer.While some of the best conversations were, frustratingly, never recorded (

Introspective mind realignment from the deepest depths, Mike Buhl engages the senses with poise and purpose, lifting the spirit while carefully dialling up the pressure over two-plus hours of tension filled hypnotic techno and soaring interplanetary rhythms. @mike-buhl Q. What sounds or feelings did you draw upon when gathering inspiration for this mix, and what listening environments could you imagine it being best enjoyed in? A. My inspiration was driven by the urge to showcase lots of artists who have been on heavy rotation over the years. Somewhat cliche, but it was really important to blend genres and energies that represented every aspect of what I listen to, am inspired by alongside how and when they were experienced. Tracks I've loved listening to on my own, while entertaining friends, during lock in record nights and those tracks designed to be shared in public spaces and events. Finding a cohesive path through those different styles, genres and energies was the adventure in this mix. Distilling a sonic mountain of records into something that flowed seamlessly and translated well when listening back in all of those moments felt most authentic. A mix best consumed while moving, sharpening that assignment, at the tail end of a dinner party as the vibe shifts to next gear or while embracing the magic of a lock in with the crew. This has translated into snapshots, across a timeline stitched together from records new and old, capturing a weekend drive, early floors through to closed doors, spilling onto the street, the afterhours and beyond. Almost two and a half hours of ambient ear candy, arm chair burners, peak melters and thought provokers that attempt to relive moments and feelings from our past years listening, curating and creating electronic music. Q. I know you've developed a close kinship with some modern pillars of the dub techno scene, mastering and editing .VRIL's 2025 Edit of his classic tune ‘UV' and being tasked with closing out his recent Melbourne show. Tell us how that connection came about, and what other studio projects have you got bubbling away that you're excited to share? A. I first reached out to .Vril ahead of a past tour to Australia. His music resonated with me so much that I wanted to meet him for a coffee. Since then, we've hung out a few times, shared music, and bounced some tracks off each other. It was an absolute highlight, when he asked to be a part of reshaping ‘UV' and he's kindly returned serve with a remix for my follow up EP, 'Modern Explorer II' on local imprint Denude. We've had some very early conversations around a collaboration next time he's out here and I would really like to continue pushing creativity here. In the background, I've been spending a good amount of time in my studio. Focusing on creating for myself and helping others. Improving my abilities as a mix engineer has been a big focus and I've been fortunate enough to work on a number projects with artists locally and abroad. Whether that be mixing, providing creative direction, arrangement work or mastering. I really love working with others and often find it more enjoyable than working alone. In saying that, I'm building a volume of new music that needs an outlet and will focus on that over the next few months.

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out in The Bourbon Life Studios with two of their favorite guests, Denny Potter and Jane Bowie, Co-Founders of Potter Jane Distilling Co. Denny and Jane have been on the show numerous times but were on most recently guests on Episode 200. The guys talk with Denny & Jane about the processes that they are implanting in their new distillery including their fermentation, distilling, and barrel entry proof processes; the challenges that they have faced in this current marketplace as a brand new distillery/brand; and also some of the different brands that they are contract distilling for, including our good friends at Kentucky Senator Bourbon. They also taste and review some fresh off the still Wheated Bourbon Distillate distilled with a doubler and Rye Bourbon Distillate distilled with a thumper, some 3 month old Wheated Bourbon and Rye Bourbon, and a Old Stonegate 10-Year Old Bourbon from 1973. This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co. Check out all of our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com

Brian Deignan shares how his brewery, Validation Ale, achieved 29% growth last year through systematic innovation and strategic expansion while he, as an owner, maintained a Monday-Friday, 9-5 work schedule. Brian explains his unique concept where beers compete for menu placement based solely on sales data, and his methodical annual process for identifying growth opportunities.• Validation Ale's competitive model forces continuous innovation with 143 unique recipes created in three years• Each beer category features a "validated" beer and a challenger that can replace it if sales are higher• Brian's systematic "growth driver" process evaluates potential initiatives based on revenue potential, capital requirements, and feasibility• Distilling spirits emerged as this year's growth initiative, generating 28% beverage revenue increase from day one• Building consistent profitability across all days of the week took patience—nearly 2.5 years before lunches and slow days became profitable• Staff culture focuses on training managers to "think like owners" through regular coaching and biweekly all-staff meetings• Social media marketing works best when showcasing behind-the-scenes content with staff rather than polished promotional material• High engagement metrics don't always translate to actual customer visits—line dancing content went viral but only two people attendedKey Takeaway: For brewery owners struggling with financial challenges, implement a systematic growth driver exercise to identify new revenue opportunities rather than remaining stagnant in a shrinking market.ResourcesLearn more about Validation AleSign up for the FREE brewery financial training newsletter

This week, Brad, Vic and Adrian sit down with Phil from Eureka Distilling, who shares how a freezer mishap with homebrew beer accidentally kicked off his distilling journey.

Today, we're joined by Fatih Porikli, senior director of technology at Qualcomm AI Research for an in-depth look at several of Qualcomm's accepted papers and demos featured at this year's CVPR conference. We start with “DiMA: Distilling Multi-modal Large Language Models for Autonomous Driving,” an end-to-end autonomous driving system that incorporates distilling large language models for structured scene understanding and safe planning motion in critical "long-tail" scenarios. We explore how DiMA utilizes LLMs' world knowledge and efficient transformer-based models to significantly reduce collision rates and trajectory errors. We then discuss “SharpDepth: Sharpening Metric Depth Predictions Using Diffusion Distillation,” a diffusion-distilled approach that combines generative models with metric depth estimation to produce sharp, accurate monocular depth maps. Additionally, Fatih also shares a look at Qualcomm's on-device demos, including text-to-3D mesh generation, real-time image-to-video and video-to-video generation, and a multi-modal visual question-answering assistant. The complete show notes for this episode can be found at https://twimlai.com/go/738.

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

In this REMIX Episode of The Bourbon Life Podcast, Mark and his special co-host, Stacey, spend some time hanging out on location at The Kitchen Table at The James B. Beam Distilling Co. with Jason Betts, Consumer Relations Manager, for The James B. Beam Distilling Co. This Episode originally aired on June 14, 2024 as Episode 227. Mark & Stacey talk with Jason about his extensive background and how that experience led him to Beam 9 years ago as well as what his job as Consumer Relations Manager entails, the creation of their incredible on-site restaurant, The Kitchen Table at The James B. Beam Distilling Co., and the awesome events that they host there, and all of the different tours and experiences that guests can have at The James B. Beam Distilling Co. They also taste and review the just released Golden Origins Corn Whiskey, which is part of the Hardin's Creek Series, the soon-to-be-released Knob Creek Bourbon x Rye, and the recently released Little Book Ch. 8: Path Not Taken. This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co. Check out all of our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com

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

Shawn Katzbeck, Director of Tourism for Marinette, joins the show to talk about their Logging and Heritage Festival, which is coming up on the 12th and 13th. The event is a non-profit, volunteer-run organization, with donations from the festival covering expenses such as live entertainment, children's activities, tents, advertising, and more. Then Dana Pawelczyk, Brand Ambassador for LaCrosse Distilling & Stubborn Bros. Brewery, is in to talk about the products and give some ideas for refreshing July 4th drinks! Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guests: Shawn Katzbeck, Dana Pawelczyk

Today on Consuming the Craft, I'm celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who's been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students' varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike. John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production. “Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it's safe.” ~Puff Today on Consuming the Craft:·     The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.·     Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.·     Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.·     The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.·     Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.·     Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.·     AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.·     Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands. Resources Mentioned:• AB Tech Brewing, Distillation & Fermentation Program • Craft Beverage Institute of the Southeast • Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion) To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you're interested in lifelong learning or supporting your business's growth in the craft beverage field, let us know how we can help! This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

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

Steve, McNew, Jeff, Katie and Joe talk about Jade Peterson's new Trackside Distilling. TBD music is by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

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

In this relaxed and whiskey-rich episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter take a well-earned pause from their recent travels and barrel picks to enjoy a night of good conversation and even better pours. Broadcasting from the Bourbon Road Bar in Simpsonville, Kentucky, the duo dives into a curated flight of four whiskeys—two bourbons and two ryes—with a monster of a surprise in the final glass. You'll hear stories of legendary Kentucky moonshine, high-proof adventures, and reflections on the growing bourbon community, including updates on their recent roadie meetups and the much-anticipated debut of the Frankfurt Documentary. There's even a toast to their “podcast enemies” over at Pursuit United, as Jim and Todd sample the Melwood Bottled-in-Bond Bourbon—a nod to whiskey history and the legacy of George Swearingen and Rudolph Balki. The episode is more than just tasting notes (though there are plenty): it's about community, history, and the shared appreciation of exceptional spirits. Learn about Melwood Avenue's historic distilling past, find out what makes the rare 375ml release from Pursuit United so unique, and stick around for insights on upcoming barrel picks, roadie events, and the always vibrant Bourbon on the Banks Festival. And yes, they saved the strongest for last—literally. One of the highest-proof pours ever featured on the show makes a thunderous finish, sparking memories of mason jars, X-marked moonshine, and the kind of burn only true Kentuckians could admire. So pour yourself a generous dram and settle in. This episode is one for the books—and for the bourbon shelves. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  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!

The Dads are BACK after week off due to Dad duties with another episode! This one features an interview with Dallas and Driz from the band, Bourbon Sons. You may remember Dallas Dwight when he joined the guitar dads over two years ago to talk about his band, LA Maybe. Well Dallas and his long-time band mate and writing partner, Driz Silvera, are back with a new project, the Bourbon Sons, and they are taking the country/rock world by storm. This is a great conversation that covers song writing, the independent band life, and of course, we get into some nerdy gear talk. Check out the Bourbon Sons at https://www.bourbonsons.com/Please support our sponsor, Coppersound Pedals www.coppersoundpedals.com and use code DADS10 to 10% off your order! Also - please consider supporting the Dads at patreon.com/guitardadspodcast We have some great exclusive content with special guests AND a special discount code for patreon supports only! 

In this new episode of Distilling the West, Dan and Dave head to Palisade, Colorado, to visit Peach Street Distillers and sit down with none other than Davy Lindig—the man, the myth, the legend. Davy brings bold energy, deep knowledge, and a whole lot of personality to a conversation that's as lively as it is informative.Peach Street, one of the pioneers of Colorado craft distilling, has been turning heads for years with its inventive yet grounded approach. Dan and Dave taste through three standout whiskeys:5-Year Bourbon – a rich and balanced bourbon with depth and complexity from Colorado's unique aging climate.Single Barrel Rye – spicy, bold, and beautifully structured.American Single Malt – a unique expression that captures both tradition and innovation.With Davy leading the way, the discussion dives into Colorado terroir, small-batch philosophy, and why Peach Street isn't just doing things differently—they're doing them right.This episode is packed with laughter, great storytelling, and even greater whiskey. Don't miss it.

It's This Week in Bourbon for June 6th 2025. Lisa Wicker joins Whiskey Thief, Binder's Stash announced a partnership with Willett Distillery, and Old Fitzgerald 7-Year-Old Bottled-in-Bond is officially releasedShow Notes: Lisa Roper Wicker joins Whiskey Thief Distilling Company as Director of Distilling. "Hitchcocktails: Lethal Libations Inspired by the Master of Suspense" cocktail book by Laurence Maslon available July 29, 2025. Mellow Moments Club Hub launches for member benefits and updates. Sazerac debuts Legacy de Forge, a global e-commerce platform for rare spirits. Republic National Distributing Company to exit California by September 2, 2025. Binder's Stash partners with Willett Distillery for access to inventory and bottling. Four Roses releases 15yr OBSF for Father's Day. Heaven Hill releases Old Fitzgerald 7-Year-Old Bottled-in-Bond at 100 proof. 15 STARS releases Founders Reserve Fine Aged Rye at 95 proof. Old Forester President's Choice Bourbon and new President's Choice Rye now available nationwide. Castle & Key and Kentucky Black Bourbon Guild release "The Untold Story of Kentucky Whiskey Chapter 4" at 104 proof. Derby City Gaming releases The Great Gambit, a 16-year Kentucky Straight Bourbon at 122.22 proof. Lost Lantern announces Summer 2025 Collection of estate blends and single casks. Wyoming Whiskey launches Buffalo Bill Cody, a 6-year, 97 proof, Wyoming-exclusive bourbon. RD1 Spirits introduces Kentucky Straight Whiskey Finished with Japanese Mizunara and French Oak at 102 proof. High West releases The Prisoner's Share, bourbon and rye finished in red wine barrels. Penelope Bourbon debuts Cigar Sessions Chapter 1 at 101 proof. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

S2 E45 Bols Master Distiller Monique  Bob Cutler interviews Monique ten Kortenaar, the Master Distiller at Lucas Bols, about the creation of Bols Blue 1575—a new liqueur celebrating the brand's FOUR HUNDRED FIFTY-YEAR legacy. Developed over more than a year, this limited-edition update to their popular blue curaçao adds depth with botanicals and Jamaican rum. The episode explores Monique's journey, her cocktail preferences, and the role Bols plays in shaping cocktail culture across the globe. Key Topics The Craft of Distilling at Bols Monique shares how her role involves not just production, but also research, innovation, and collaboration with the R&D team to continually refine and evolve Bols' world-renowned liqueurs. Creating a Modern Blue Curaçao with Depth The development of Bols Blue 1575 highlights a deliberate move toward complexity, with added botanicals like cardamom and a touch of Jamaican rum bringing warmth and sophistication to a traditionally sweet category. Women in Distilling Leadership As the first female Master Distiller at Bols, Monique's journey reflects both her expertise and the broader shift in the spirits industry toward recognizing and empowering talented women in roles once dominated by men. Episode Index 1:08 – Monique explains her role as Master Distiller and how she became the first woman in that position at Bols. 3:40 – She reveals how Bols Blue 1575 builds on the original blue curaçao with botanicals like cardamom and Jamaican rum. 6:53 – The innovation process is a team effort, not a solo act—collaboration is key to developing new liqueurs. 8:14 – The recipe and design for the 1575 bottle took roughly a year and a half to complete. 10:27 – Monique prefers orange-based liqueurs like triple sec or the new blue for their versatility in cocktails.  

You're listening to Bardtenders!In this episode of "The Mixing Glass", Austin Foster talks about his career, spending time with his family in the world of hospitality, and what it takes to open a distillery in Sioux City, Iowa. ------------Austin Foster is the founder of Sioux City Distilling Company and an IT geek turned cocktail slinger that has been working in and around the beverage industry for 16+ years. During that time he has had the opportunity to work with some of the most influential beverage professionals and participate in some of the industry's most respected educational programs and spirit events.Sioux City Distilling Company is building a community that welcomes individuals of legal age to explore the magic and mystery of distilled spirits and discover their place in the history of the Sioux City region.  Sioux City Distilling company is a family and veteran-owned business, which is central to the commitment to their brand, their product, and their success.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

In this new Tasting Talk on Distilling the West, Dan and Dave taste Laws Bottled in Bond Four Grain Bourbon out of Denver, Colorado. They explore the rich and structured profile of this well-aged spirit, highlighting notes of dark caramel, orange, black tea, toasted grain, baking spice, and oak. The hosts appreciate the depth and balance that comes from meeting the strict Bottled in Bond standards, and they reflect on Laws' commitment to traditional methods with a modern Colorado twist. A great episode for anyone who values craftsmanship and full-bodied bourbon.

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

In our latest episode of the Distillery Nation Podcast, we sit down with Caitlin Bartlemay, Master Distiller at Clear Creek Distillery, to explore one of America's most innovative craft distilling stories. From her early steps into the industry to mastering the art of fruit brandy production, Caitlin's journey reflects the passion and precision that have made Clear Creek a standout in American spirits. Clear Creek Distillery has been focused on brandy production since its founding, with a particular expertise in pear brandy that sets them apart from other American distilleries. Their famous pear-in-bottle offering represents more than just a novelty—it's a testament to the patience and craftsmanship required in fruit brandy production. Caitlin walks us through the meticulous process of growing pears inside bottles, a technique that requires timing the attachment of bottles to pear trees at just the right moment in the growing season.

Check out our recap and breakdown of Season 4 Episode 15 of the Big Bang Theory! We found 3 IQ Points!00:00:00 - Intro00:04:44 - Recap Begins00:05:44 - Zombies and Vampires, the truth! 00:38:57 - Two Photon Microscope00:47:08 - Helium Neon Laser, Cryogenic Centrifugal Pump, Molecular Sieve, Linear Accelerator01:05:39 - Distilling your own vodka, don't do it! Find us everywhere at: https://linktr.ee/theoreticalnonsense~~*CLICK THE LINK TO SEE OUR IQ POINT HISTORY TOO! *~~-------------------------------------------------Welcome to Theoretical Nonsense! If you're looking for a Big Bang Theory rewatch podcast blended with How Stuff Works, this is the podcast for you!  Hang out with Rob and Ryan where they watch each episode of The Big Bang Theory and break it down scene by scene, and fact by fact, and no spoilers! Ever wonder if the random information Sheldon says is true? We do the research and find out! Is curry a natural laxative, what's the story behind going postal, are fish night lights real? Watch the show with us every other week and join in on the discussion! Email us at theoreticalnonsensepod@gmail.com and we'll read your letter to us on the show! Even if it's bad! :) Music by Alex Grohl. Find official podcast on Apple and Spotify https://podcasts.apple.com/us/podcast/theoretical-nonsense-the-big-bang-theory-watch-a/id1623079414

Joseph O'Sullivan is the master distiller at Minden Mill Distilling in Minden, Nevada. O'Sullivan started his distilling career in 2005, and was previously the master distiller for Hood River, Oregon-based Clear Creek Distillery. At Minden Mill, O'Sullivan oversees production of the distillery's estate-made spirits, which include bourbon, rye, and a recently released American single malt whiskey. For this episode, O'Sullivan sat down with CRAFT SPIRITS magazine editor in chief Jeff Cioletti at the 12th annual American Craft Spirits Convention & Expo this March in Tucson, Arizona. They discuss O'Sullivan's move from Oregon to Nevada, his passion for sharing knowledge in the spirits industry, the concept of terroir in whiskey, the current and future state of no- and low-alcohol spirits, and much more.

In this new episode of Distilling the West, Dan and Dave return to the classroom for Whiskey 201, a much-anticipated sequel to their popular Whiskey 101 episode. If that first tasting laid the foundation, this one builds the walls, raises the roof, and adds a few charred barrels for good measure.They dive deeper into what makes whiskey… whiskey—from fermentation techniques and grain bills to distillation cuts and barrel aging. This isn't just about sipping; it's about understanding how choices at every stage influence the final spirit in your glass.Dan and Dave break it all down in their signature conversational style—accessible, nerdy, and fun. Whether you're a seasoned sipper or still getting your palate calibrated, Whiskey 201 will take your appreciation to the next level.

Episode 145.1: RD1 Distilling, Exotic Woods, Amburana, Wood Maturist, Lexington, Dr. Wood, Beards, and Akvavit

It's This Week in Bourbon for May 23rd. Scotch producer Loch Lomond Group has made its first move into American whiskey with the purchase of New York Distilling Co., ORCA golf has a new bourbon inspired golf bag line, and Milam & Greene Whiskey introduce The Answer.Show Notes: Loch Lomond Group acquires New York Distilling Co., entering American whiskey market. Council of Whiskey Masters welcomes 16 new members, including four Masters of Bourbon. BMW Car Club of America announces "Rendezvous – The Bourbon Trail 2025" in Louisville, June 12-15. ORCA GOLF launches Bourbon Collection golf bags in "Old Oak," "Tawny," and "Burnt Amber" hues, starting at $275. Hard Truth Distilling Co. partners with World Food Championships for "Charred Truth" Live Fire Invitational, June 27-28. New Riff Distilling releases First Decade Kentucky Straight Bourbon and Rye, 10-year-old, 120.5 proof, $90. Frank August releases Small Batch Kentucky Straight Rye Whiskey, 10-15 barrels per batch, $69.99-$74.99. Woodford Reserve releases Tawny Port Finish in Distillery Series, 90.4 proof, $65 for 375ml. Rebel Bourbon and Childress Vineyards release Rebel 100 Cabernet Franc Barrel Finish, 100 proof, $39.99. Milam & Greene Whiskey introduces "The Answer" Straight Bourbon, a two-bottle set comparing Kentucky and Texas aging, $150. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode OverviewAt ADI's 21st Craft Spirits Conference in Baltimore, host Ronnell Richards sits down with Crystal Rivera — co‑founder of Puerto Rico Distillery (PRD) — to explore how a father‑daughter team turned cultural tradition into Maryland's first dedicated pitorro distillery. From launching in March 2020 (the week COVID shut the world down) to expanding into a 12,000‑sq‑ft facility this year, Crystal explains why preserving island heritage, supporting local growers, and bootstrapping with family grit created a grassroots success story.What Exactly Is Pitorro?Puerto Rico's centuries‑old “moonshine” rum: high‑proof, cane‑based, and traditionally infused with fruits, spices, or coffee.How PRD balances legality, authenticity, and modern craft‑distilling standards.Bootstrapping Through a PandemicSelling their own homes to self‑fund the distillery, then pivoting to hand‑sanitizer production and doorstep deliveries during 2020 lockdowns.Slow‑and‑steady growth: year 1 flavor R&D, year 2 restaurant/bar placements, year 3 statewide self‑distribution.Family, Culture & ResponsibilityLearning blending techniques from her father Ángel and the island's underground maestros.Representing Puerto Rican diaspora pride in every bottle and ensuring first‑sip “legitimacy” for seasoned pitorro drinkers.New 12,000‑Sq‑Ft Facility in 2025Moving from a 2,000‑sq‑ft Frederick space to a six‑times‑larger building in Brunswick, MD—expanding production, events, and barrel programs.Advice for Aspiring Distillers“Build the ladder while you climb.” Do the research, but don't over‑analyze—some lessons only surface once you're in motion.Surround yourself with mentors and suppliers (ADI is a prime network).On Cultural Authenticity:“One taste and you know if it's real pitorro. Hitting that mark is non‑negotiable.” – Crystal RiveraOn Pandemic Perseverance:“We launched the week COVID hit. Hand sanitizer kept the lights on while we perfected flavors for year two.” – Crystal RiveraOn Taking the Leap:“Some things you only learn after you start. Don't wait until the plan is perfect—start climbing and add rungs as you go.” – Crystal RiveraPuerto Rico Distillery: https://PuertoRicoDistillery.comTasting‑room hours, flavor lineup, and newsletter (join for DTC shipping launch).Online Retail Partner (ships to 38 states): Linked under “Buy Online” at PRD website.American Distilling Institute: https://Distilling.com – membership, forums, and competition info.Taste Authentic Pitorro: Order PRD's classic or infused bottles online and compare to island memories (or start new ones).Visit the New Facility: Plan a Brunswick, MD trip in 2025 for expanded tours, cultural events, and barrel‑room tastings.Join ADI: Tap into supplier networks and peer mentorship that helped Crystal find agave, molasses, and packaging solutions.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Crystal Rivera, Puerto Rico DistilleryLocation: Recorded live at ADI's 21st Craft Spirits Conference, BaltimoreRate & Review on your favorite podcast app.Subscribe for more global craft‑distilling stories.Join ADI to connect with innovators like Crystal: https://Distilling.com/membership¡Salud! Every drop has a story—and every voice keeps the spirit alive.In This Episode, You'll LearnKey QuotesAbout Puerto Rico DistilleryFoundedMarch 2020 (Frederick, MD)FoundersCrystal Rivera & her father, Ángel RiveraSignature SpiritsPitorro Clasico (uninfused), Coconut, Passion Fruit, Coffee, Limited Holiday CoquitoExpansionNew 12,000‑sq‑ft Brunswick, MD facility opening late 2024CommunityDiaspora cultural events, nonprofit hurricane‑relief partnershipsResources & LinksAction ItemsEpisode CreditsEnjoyed the Show?

What's a Scotch distillery doing making gin? For that matter, what's a Scotch distillery doing making an unbelievably peated single malt in packaging so dark you can barely read it? Douglas Taylor of Bruichladdich and The Botanist sits down with the band to discuss the iconoclastic whisky distillery, their philosophy behind pushing the envelope with locally sourced barley, how they wound up making a London Dry Gin, and how that story involves punching a hole in a building with a wrecking ball.Plus, it was Grand Army's birthday! Damon recaps the party (many Hard Starts were involved) and talks about what it means to have lasted ten years in one of the hardest industries on EarthFollow Bruichladdich at @bruichladdichFollow the The Botanist at @thebotanistgin_usThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy_PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.com Don't forget to click SUBSCRIBE and RATE the show if you can. 

Hear how Maplewood Brewery & Distillery is reinventing adult beverages, from hazy IPAs to THC seltzers to spirits including fernet and gin.Maplewood Brewery & Distillery's Adam Cieslak (Co-Founder/Director of Brewing & Distilling) and Roger Cuzelis (Head Brewer) discuss launching Chicago's first brewery/distillery hybrid, their award-winning Hazy IPAs, and the art of recipe refinement. They discuss why beer awards matter, what strange and unusual ingredients they've experimented with, how they introduced Hazy IPAs to the Chicago market, and how they know when a beverage recipe is “done.” After the beer break, Adam and Roger explain how home distilling differs from homebrewing, how they brew Hazy IPAs that stand out, and what it takes to master haze stability. Adam also breaks down home distilling basics, explains how they use spruce tips in modern gin, and introduces Maplewood's American single malt whiskey, fernet, and the story behind their rum punch canned cocktails. Plus: THC seltzers, making canned cocktails made with real spirits, and how Maplewood's distinct packaging reflects their boundary-pushing spirit.About Maplewood Brewery & Distillery: Maplewood opened with the mission to push liquid boundaries in an unassuming building nestled in Chicago's historic Logan Square neighborhood. Learn more on their website at https://maplewoodbrew.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Hazy IPA, Crushinator Session IPA, Simcoe hops, Idaho 7 hops, El Dorado hops, THC seltzers, canned cocktails, American single malt whiskey, craft gin, spruce tip gin, fernet, beer brewing, beer awards, how to brew hazy IPAs, beer haze stability, recipe tweaking beer, Chicago breweries, Maplewood history, hybrid brewery distillery, session IPA, brewing techniques, hazy beer myths, home distilling, dry hopping, how to tell when beer is done, modern gin ingredients, real spirits canned cocktails, Chicago craft spirits, Maplewood Rum Punch, beer recipe development, Simcoe flavor profile, El Dorado hop profile, Idaho 7 taste notes, experimental brewing, unique beer ingredients, fermentation techniques, beer packaging design, Maplewood Crushinator, Maplewood THC seltzers, medal-winning breweries, and Maplewood Fernet.

Steve, Jeremy and Renee talk about the fact Heaven Hill is distilling in Bardstown for the first time since the fire of 1996. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

In this REMIX Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Matt Cunningham, Founder, of Old Glory Distilling Co. from Clarksville, Tennessee. This Episode originally aired as Episode 235 in August 2024. We talk with Matt about his background and how he transitioned from studying finance in college to becoming a firefighter in Clarksville to becoming the Founder of Old Glory, the decision to wait until Old Glory had its own mature distillate to release their first Bourbon and Tennessee Whiskey, and what the future looks like for Old Glory. They also taste and review Old Glory Distilling Co.'s Bottled In Bond Tennessee Whiskey, their Bottled in Bond Bourbon, and an Old Glory Distilling Co. Single Barrel Bourbon. This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co. Check out all of our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com

Nomad Distilling Co. is MORE than just a distillery! They are a destination in Pennsylvania where you can gather to enjoy a cocktail or a meal. They specialize in handcrafted, locally-made spirits. A few episodes ago, you heard us mention a review where a family member of one of the hosts sent us a "Whiskey Flight" from Nomad Distilling. So what does a craft distiller in Williamsport, Pennsylvania have to offer? You'll have to listen to find out. Join us for this short as we taste some eclectic whiskey offerings and laugh our way through another action packed episode.--------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyTW: https://twitter.com/themashupkyPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPVisit https://woodworkcollective.shop and enter code MASHUP for a 15% discount on your orderMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

It's This Week in Bourbon for April 18th, 2025. Garrard County Distilling Co. has closed only after 1 year in operation, Cream of Kentucky moves to Kentucky Artisan Distillery, and Angel's Envy launches its newest Cellar Collection Series.Show Notes: Garrard County Distilling Co. closes after a year, faces $2.2M lawsuit. Kentucky River returns to normal, Buffalo Trace begins flood recovery. Cream of Kentucky partners with Kentucky Artisan Distillery as its home place. RD1 Spirits announces May 14, 2025 opening of new Lexington distillery. Graeter's & New Riff Distilling collaborate on Bourbon Ball Ice Cream. Rolling Fork Spirits re-releases Bourbon de Luxe small batch, 119 proof, $64.99. 2XO releases The Vinyl Blend bourbon, featuring high and moderate rye mash bills, $99.99. ANGEL'S ENVY releases Rye finished in French Oak Extra Añejo Tequila barrels, $269.99. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices