Podcasts about distilling

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.

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?

In this heartfelt and lively Tasting Talk on Distilling the West, Dan and Dave dive into Corbin Cash Straight Rye, a bold and expressive spirit known for its high rye content and long aging process. They explore its rich flavor profile, pulling out notes of peppery spice, dried fruit, earthy grain, and a warm, oaky finish that lingers just the right amount. The hosts talk about the balance and depth this rye offers, with Dan particularly impressed by the complexity it achieves while still remaining approachable.But the conversation isn't just about whiskey—Dan shares a major life update: the recent arrival of his new baby. The moment adds a warm, personal touch to the episode, as Dave congratulates him and the two reflect on the joys (and sleep deprivation) of parenthood. It's a fun blend of tasting notes and new beginnings, showcasing the easy camaraderie and real-life moments that make Distilling the West such a fan favorite. Whether you're here for the rye or just to hear the guys catch up, this episode has something for everyone.

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.

Episode OverviewFresh from claiming Best‑in‑Class Dark Rum at the 2025 ADI competition, Steve Julliar—founder of Evolved Distilling in Los Angeles County—joins host Ronnell Richards for a colorful chat about turning beer‑maker know‑how into medal‑winning spirits. From coffee liqueur to orange cello, Steve's tiki‑worthy lineup channels Caribbean technique through Southern California terroir—proving rum (and flamboyant linen shirts) belong far beyond the tropics.From Brewhouse to StillhouseHow distilling a Belgian Noël beer into schnapps convinced Steve to buy a dormant distillery and “evolve” it into a rum‑focused playground.Translating award‑winning beer recipes into complex grain and cane spirits.Crafting a California‑Caribbean Dark RumMolasses sourced via Louisiana, fermented for “funk,” then aged in ex‑bourbon barrels that previously held maple syrup.Why patience (and 24‑hour-plus rests) coax out grassy, toffee, and candied‑fruit notes judges love.Orange Cello & High‑Octane MimosasHand‑peeled SoCal citrus macerated in neutral spirit, proofed with clarified orange juice for a crystal‑clear, juice‑forward liqueur.Serving tip: skip the OJ—champagne + orange cello = instant brunch bliss.Coffee Liqueur Crowd‑PleaserWhy Evolved's café‑rich bottle is the tasting‑room best‑seller and a bartender favorite.Plans for direct‑to‑consumer shipping this year (sign up on the site for release alerts).What's Next: A Rum‑Meets‑Agave ExperimentSteve's ADI‑floor connection to an agave supplier sparks an upcoming hybrid spirit fermented in 30‑gallon barrels.Lessons for Aspiring DistillersVisualize success, know your strengths, invite staff feedback, learn from mistakes, and celebrate local ingredients.How ADI's supplier network (and competition medals) accelerate product development and market reach.On Creativity & Joy“This industry lets you bottle a piece of yourself—seeing customers smile in the tasting room is the real win.” – Steve JulliarOn Rum's SoCal Potential“Caribbean‑style rum is under‑served in Southern California; we're here to elevate and evangelize it.” – Steve JulliarOn ADI's Value“We met our molasses supplier at last year's conference—and this year I found my agave hookup. ADI is where ideas turn into bottles.” – Steve JulliarShop & Newsletter: Sign up at EvolvedDistilling.com for launch alerts on nationwide DTC shipping (coffee liqueur & orange cello drop first!).Visit the Tasting Room: Check the online calendar for live‑music evenings and new‑release parties.American Distilling Institute: Distilling.com – competitions, supplier network, and membership info.Taste the Champ: Try Evolved Dark Rum neat—or floated on a Mai Tai, Steve's desert‑island choice.Brunch Upgrade: Swap your Sunday OJ for Orange Cello + bubbles and post that “high‑octane mimosa.”Get Connected: Distillers—meet suppliers and buyers at the next ADI conference; enthusiasts—join ADI forums for insider spirits talk.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Steve Julliar, Evolved DistillingLocation: Recorded live at ADI National Conference, BaltimoreRate & Review: Help fellow spirits lovers discover Voices of Distilling.Subscribe: Never miss a new episode.Join ADI: Become part of the world's largest craft‑distilling community → Distilling.com/membership.Raise your glass—because every drop has a story, and every voice evolves the craft.In This Episode, You'll LearnKey QuotesAbout Evolved DistillingFounded2022 (reimagined from an older facility)LocationGardena, California (Greater LA)Flagship SpiritsDark Rum (Best‑in‑Class), White Rum, Coffee Liqueur, Orange Cello, “Persephone's” Rye aged in Belgian‑quad barrelsExperiencesJazz & blues nights, cocktail workshops, on‑site tastingsWebsiteEvolvedDistilling.comResources & LinksAction ItemsEpisode CreditsEnjoyed the Show?

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 episode of Distilling the West, Dan and Dave head to Las Vegas, Nevada, to speak with Aaron Chepenik, the mastermind behind Smoke Wagon Whiskey. Known for his authenticity and passion for whiskey, Aaron has built Smoke Wagon into a brand that stands out not just for its bold, high-rye bourbons but also for its unfiltered, no-nonsense approach to the craft.During the tasting, Dan and Dave explore three standout expressions:Straight Bourbon Whiskey – a classic, well-balanced bourbon with a smooth yet spicy profile.Desert Colt Proof – a powerful, high-proof whiskey that packs a punch.Small Batch – a carefully crafted blend that showcases the best of Smoke Wagon's aging and blending expertise.As Aaron shares the journey of Smoke Wagon—from sourcing barrels to perfecting the blend—listeners get an inside look at the philosophy behind the brand and what makes these whiskeys truly shine. His candid and passionate storytelling makes for an engaging and memorable episode.With great conversation, rich storytelling, and fantastic whiskey, this episode is a must-listen for bourbon lovers and craft spirits fans alike.

In this episode of the Uncapped podcast, I have the pleasure of chatting with Brian and Ashley Allen, the passionate founders of True Standard Distilling. We talked about the upcoming grand opening that takes place on May 29th. They share the story behind their distillery's name, highlighting the deep meaning of "distilling" as opposed to "distillery" and the hurdles they've faced in trademarking their brand. We dive into their craft of rum-making, where their commitment to quality is front and center: staying true to the standard of aged, additive-free rum. They introduce their diverse lineup, including a unique silver spiced rum and one of their amazing aged rums, Oxford Reserve. Plus, they give us a behind-the-scenes look at their thoughtfully designed facility—featuring a barrel room inspired by natural aging conditions and an archive room filled with historical batches. Throughout our conversation, they share inspiring insights into their journey from passionate hobbyists to proud distillery owners in Frederick, Maryland, and reflect on the incredible support they've received from their local community. We also discussed a proposal taking place at the distillery. This is a story of passion, craftsmanship, and community that you won't want to miss! Subscribe to our YouTube ChannelFollow Chris on Instagram Like us on Facebook! Supported by the Brewers Association of Maryland

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!

Episode 111: In this episode, Kate sits down with Tabitha Rose from Skin Fancy to go deep. At once, it's an exploration of building a bioregional supply chain for a skincare company and looking to the plants and ingredients that are attuned to an ecosystem to create an incredible skincare line. It's also an episode about Tabitha and she invites us into her wisdom with beautiful poignancy, sharing about how we're shaped and respond to life's surprises, motherhood, growing into our purpose, and embracing change. Tabitha also shares about the alchemical process of making hydrosols, working with distillation and copper. It's a big metaphor for the episode, because Tabitha distills so much care and deep thought into how she navigates life that so many listeners will resonate with. Find TabithaWebsite: https://skinfancy.co/Instagram: https://www.instagram.com/skinfancyOther Episodes:Episode 19: Learning to Come Home to Yourself with Lacey JeanEpisode 49: Choosing the Stories We Tell Ourselves with Caroline NelsonEpisode 99: Living the Life You Want with Caroline NelsonEpisode 84: Choosing what to Carry into the Future with Cate HavstadEpisode 45: The Discipline/Pleasure Axis with Alex Rosenberg-RiguttoSupport Kate: PatreonSubstackPayPal-Leave a One Time TipBest of Movement Focused Episodes:Episode 94: An Ecology of Movement with Katy Bowman Episode 109: We Can Pick Up and Carry Heavy Loads: Exploring Movement in Context with Kate KavanaughEpisode 64: One Foot in Front of the Other with Kate KavanaughEpisode 77: Our Relationship to Resources with Kate KavanaughEpisode 54: Staying Human is the Greatest Skill with Daniel VitalisEpisode 22: Building Strength from the Inside Out with Ashleigh VanHoutenEpisode 2: The Strenuous Life with Ed RobersonSponsored By:REDMOND REAL...

In this new Tasting Talk on Distilling the West, Dan and Dave explore Minden Mill Straight Bourbon Whiskey, a spirit crafted entirely on a 1,200-acre estate in Minden, Nevada. They delve into the bourbon's rich flavor profile, highlighting notes of cherry cola, vanilla, and a touch of spice, culminating in a long, sweet finish. The hosts discuss how the high desert climate and estate-grown grains contribute to the bourbon's unique character, making it a standout in the world of craft spirits. Their engaging conversation offers listeners a deep dive into the craftsmanship behind Minden Mill's offerings.

Today we're talking Beer with Thomas Shellhammer. He's a Professor of Brewing Science, expert in the chemistry of hops, and a Fellow of the institute of Brewing and Distilling. A serious heavyweight, with pints of knowledge.

SummaryIn this episode, Wil speaks with Chand Harlow, co-creator and owner of Wonderbird Spirits, a distillery in Mississippi. They discuss Chand's journey from finance to the world of hospitality and distilling, emphasizing the importance of a grain to glass philosophy. Chand shares insights into the unique process of crafting gin using Jasmine rice, the challenges of starting a distillery, and the blend of art and science in creating high-quality spirits. In this conversation, the speakers delve into the intricate process of producing rice-based gin, discussing the unique methods and ingredients involved. They explore the challenges of funding and growing a distillery business, particularly during the COVID-19 pandemic. The conversation also highlights the competitive landscape of the spirits market and the importance of building a strong brand identity to educate consumers about their unique product. The speakers share insights on marketing strategies, distribution challenges, and the evolving preferences of consumers in the alcohol industry.Takeaways Chand Harlow's background in hospitality stems from his parents' love for entertaining. He transitioned from finance to distilling to pursue his passion for food and beverage. Wonderbird Spirits was founded in 2017, focusing on grain to glass production. The distillery uses Jasmine rice from a local Mississippi farm for its gin. Chand emphasizes the importance of controlling the entire distillation process. Grain to glass means producing alcohol from raw ingredients to finished product. Most distilleries use neutral grain spirits rather than producing their own alcohol. Chand's approach combines both art and science in crafting spirits. The entrepreneurial journey involves trial and error and learning from mistakes. Chand's unique gin is one of the few rice-based gins in the world. Rice-based gin production is more complex and costly than corn-based. Koji kin is essential for creating umami flavors in gin. The distillation process involves multiple stages to achieve desired alcohol content. Individual botanical distillation enhances flavor quality in gin. COVID-19 presented unique challenges for new alcohol brands. Hand sanitizer production became a temporary pivot during the pandemic. Expanding the distillery was necessary for meeting growing demand. Brand ambassadors play a crucial role in market education. Navigating state regulations is complex for alcohol distribution. Awards and recognition help validate the quality of the product.

From Neighbors to Distillers: The Story Behind Oaklore Distilling Co. In this episode of the Whiskey Ring Podcast, I had the pleasure of chatting with Matt Simpkins and Tom Bogan, the co-founders of Oaklore Distilling in North Carolina. Their journey began as neighbors bonding over their shared passion for whiskey while walking their kids to the bus stop. What started as casual "Tuesday drinking" sessions evolved into a deep dive into the world of whiskey, leading them to create their own distillery with a mission to produce a whiskey they would want to drink themselves. We explored the challenges of operating in North Carolina, a control state with specific regulations (though with a very friendly town!), and how they navigated these hurdles while experimenting with different finishes and mash bills. Their commitment to using locally sourced grains is evident in their North Carolina Straight Rye Whiskey, which I greatly enjoyed as a mid-spice rye (70/20/10) that isn't to bourbon-y or to herby. The conversation also highlighted their collaborative spirit within the whiskey community, drawing inspiration from established distillers like the Nelson brothers and John Hargrove, who provided invaluable guidance during their startup phase. Towards the end of the episode, we delved into their finishing series, including offerings like port wine and honey finishes, which reflect their personal stories and relationships with wineries including San Sebastian, the port producer we recently mentioned in last week's St. Augustine Distillery epsiode. This episode is a fascinating look into Oaklore Distilling's creative process, the challenges of starting a distillery, and their dedication to producing high-quality whiskey that embodies their passion and the rich heritage of North Carolina. Thank you to Tom and Matt for entering the Whiskey Ring! Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring The Bottle Share Club - the $25/month Patreon level - is SOLD OUT! You can still support the podcast for as little as $1/month, and $5/month patrons will have first dibs if a $25/month member retires.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook, and subscribe to the newsletter on the website.  Oaklore Distilling Co. Oaklore Distilling Co. Website Oaklore Distilling Co. on Instagram Oaklore Distilling Co. on Facebook Oaklore Distilling Co. on LinkedIn

This week we welcome Pete Barger from Southern Distilling Co. to the Bourbon Showdown to talk all things Contract Distilling! We talk about how Southern Distilling Co. got started, what their goal was for North Carolina and how they are giving our state its Whiskey Identity back through their Southern Star Bourbon, Hunting Creek Straight Rye, countless other expressions and by distilling for over 150 brands worldwide! It's a deep dive into the business of Contract Distilling and good whiskey on this weeks Bourbon Showdown Podcast. 

In this episode of the Uncapped Podcast, we visited Fallen Oak Distilling, located right next to Lone Oak Brewery. We sat down with the four co-owners, Chris, Charlie, Ralph, and Ryan, to talk about how both establishments got started and evolved over time. They share the story of the fallen oak tree that not only inspired the distillery's name but also provided wood for its construction. We dive into their unique farm-to-bottle approach, the wide variety of spirits and beers they offer, the mix of family-friendly and adult-focused spaces, and the backgrounds that each owner brings to the table. We also chatted with the head and lead brewers about their brewing philosophies, their core and seasonal offerings, how they distribute their beer, and some exciting barrel-aged releases coming up—including collaborations with the distillery.Subscribe to our YouTube ChannelFollow Chris on InstagramLike us on Facebook! Supported by the Brewers Association of Maryland

Welcome to another exciting episode of the Embellish Podcast!

In this special episode of Distilling the West—Dan is joined by guest host Oliver Hutton as they sit down with the legendary Crispin Cain, owner and head distiller of Tamar Distillery in Redwood Valley, California. Known for his decades of experience and innovative spirit, Crispin opens up about his long journey in the world of distilling, the founding of Tamar Distillery, and his deeply thoughtful approach to whiskey-making.During this wide-ranging and engaging conversation, they taste three remarkable expressions:​3-Year Aged Bourbon – a bright, balanced, and youthful bourbon that already shows layers of complexity.​A Soon to be Released Bourbon – a behind-the-scenes preview of an upcoming spirit that offers a glimpse into what's next for Mendocino Spirits.​8-Year Old Low Gap Bourbon – a beautifully mature and richly layered whiskey that reflects Crispin's signature style and commitment to excellence.With Oliver bringing a fresh perspective and Crispin sharing stories, insights, and deep-cut knowledge about distillation and aging, this episode feels more like an intimate masterclass.For anyone who loves aged bourbon, rare pours, and hearing from one of the true artisans in the field—this is an episode you don't want to miss.

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

In this REMIX Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Zach Johnston, Chief Brand Officer and Senior V.P. of International Sales, for Blackwood Distilling Co. in Versailles, Kentucky. This Episode originally aired on April 12, 2024 as Episode 218. The guys talk with Zach about his incredible background that saw him living in multiple countries over an extended period and working in the spirits industry in multiple roles, including an incredible stint most recently at Uproxx as their whiskey critic, that led him to Blackwood Distilling, the story and the people behind the creation of the Blackwood Distilling Co. brand, and an in-depth look at the future of the Bourbon industry with an emphasis on international markets and what that means for the future of Blackwood Distilling Co. They also taste and review the Blackwood Toasted Bourbon Batch 3 and Blackwood Toasted Rye Batch 2. 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

This week on The Whiskey Trip, Big Chief rolls into Statesville, North Carolina—a city once hailed as the “liquor capital of the world”, where whiskey-making wasn't just a trade, it was the lifeblood of the region. He heads to Southern Distilling Company, where that spirit of craftsmanship and community is alive and well. There, he sits down with founder and owner Pete Barger, a visionary reviving Statesville's legacy sip by sip. With a rocks glass of their rich wheated bourbon in hand, Big Chief listens as Pete shares the deep roots of whiskey in Western Carolina—and how Southern Distilling is carrying that torch into a bold new era. From producing over 20,000 barrels a year to being the go-to source for contract distillation, Pete and his team are giving brands across the country a taste of real Carolina pride—rooted in heritage, aged with honor, and bottled with purpose. This episode is more than just a tasting. It's a tribute to a region reborn, where history pours strong and tradition never fades. This is The Whiskey Trip. Cheers, y'all.

Distilling a 4200-mile Pacific passage into memorable sound bites isn't easy. But certain experiences definitely stand out. Here are some favorite moments from our 33 days at sea. Summary  Sitting in a rolling anchorage is a great time to review Pacific passage highlights. After 32 days at sea and 8 hours heaving to so we could anchor during daylight there are so many epic experiences to reflect on. On our passage, I wrote daily emails. Follow the link below for access to all of them. They include observations of conditions and the moon and stars. But here, I'm just focusing on the highlights. One major highlight was crossing the Equator. Why should crossing an imaginary line feel so momentous? I don't know. But talking to other cruisers, I know we're not alone.  We also saw an epic pod of commuting dolphins. I say commuting because they didn't play in the bow but kept moving. Other wildlife included a visiting bird, determined to be a swallowtail gull.  Near the equator, the moon rises as the sun is setting. So we could see the sun going down over our bow as the moon rose over our transom.  Before the seas became rough, we caught a large mahi-mahi that kept us fed for two days.  While not a highlight, the chafe of our main halyard added some excitement to the passage. Using the topping lift to carry the main was a temporary fix until we used it as a messenger line to secure a replacement halyard.  Other highlights included ticking off milestones--our first 1000 miles and crossing the equator. I enjoyed watching our self-steering unit (we called it Larry) do its work.  Of course, even routines are momentous underway, including our traditional Sunday pancake breakfast. With 30 knots of wind, it was exciting. But it was a good reminder of how we're adjusting our ideas about acceptable conditions.  We completed our passage of over 3000 miles at 5.5 knots on average, faster than many cruisers on boats longer than our 28-foot Calypso. In the end, we were generally comfortable, ate well, and got enough rest. I hope to see you in an anchorage. Look for Calypso. And check out the links to find pictures and more details of our passage. Subscribe to the Boat Galley Newsletter! - https://theboatgalley.com/newsletter-signup-2  Links:   The Boat Galley Cruising Guides - https://products.theboatgalley.com/collections/quick-reference-guides  Daily Emails - https://drive.google.com/drive/folders/1Ffv_dDmAQiqo013OHaZPhUpQJbkQx5b3?usp=sharing  More Details & Photos - https://www.fit2sail.com/countdown-to-cruising/2025/4/11/highlights-from-a-pacific-passage   Nica email - nica@fit2sail.com Carolyn email - carolyn@theboatgalley.com Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig    

Copper Fox Distillery (Sperryville, VA) WF0052 You've heard of peat smoked Scotch...well, that's not what you're going to get at Copper Fox. Instead, the grains from the distillery's malting floor get their smoke infused with smoke from cherrywood, peachwood, and applewood. It's a unique take on smoke and it comes from distiller and founder Rick Wasmund's fascination with the wonderful scents these woods produce when burned. Join me as I visit one of the few malting floors in the country and learn which legendary Scotch distiller taught Rick the art of malting. And make sure to check out this and other distilleries in Virginia by heading to whiskey-lore.com/virginia. Make sure to put your favorites on your Whiskey Lore Wish List - for members only - but membership is free. And for an extended version of this episode, become a member of the Whiskey Lore Speakeasy at patreon.com/whiskeylore 

Send us a textIn this episode of A Steady Pour Podcast, the crew welcomes Emiliano Chalchiuhtohtli Angel Guajardo from Still Austin, a rising star in Texas whiskey. Emiliano shares his unique journey from the world of education to the distilling industry, including his time at Treaty Oak and his current work at Still Austin. We dive deep into the creative processes behind Still Austin's products, particularly their signature use of different types of corn and their innovative barrel finishes.The conversation takes us through Emiliano's passion for blending whiskey and his approach to crafting distinct, flavorful profiles that represent both his heritage and the spirit of Texas. We also touch on the challenges and triumphs of working in the Texas whiskey scene, including the infamous “Texas funk” and the impact of the state's climate on aging whiskey. Emiliano gives insight into Still Austin's commitment to innovation and tradition, as well as their future plans.This episode is packed with insider knowledge, personal stories, and a deeper look at what makes Texas whiskey so special. Tune in for a candid conversation about whiskey, community, and the road ahead for Still Austin!

In this Tasting Talk on Distilling the West, Dan and Dave dive into Woodinville Straight Rye and Rye finished in a Port cask. They explore how the straight rye is a solid pour in and of itself. Then they move on to how the port finish adds rich, fruity depth to the bold rye spice, bringing out notes of dark berries, chocolate, and a silky sweetness. The hosts highlight the balance and character of this unique expression, making it a standout in Woodinville's lineup. A must-listen for fans of finished rye whiskeys!

Raise a dram and settle in for a spirited conversation equal to heritage, humor, and Highland flair. In this episode of ADK Talks, we journey to the northeastern edge of the Adirondacks to Crown Point, NY, near Lake Champlain, where War Cannon Spirits is rewriting the rules of craft distilling—one perfectly aged barrel at a time.Our guests, Paul, Joel and Aidan, take us behind the stills to explore the unique blend of distilling tradition and Adirondack ingenuity at War Cannon. From grain to glass, you'll hear what makes their small-batch spirits sing, a blend of tradition and innovation that goes beyond just the pure mountain water.And if your bagpipes just perked up, good. Because we're also diving into the distillery's upcoming Burns Night Celebration—a spirited toast to Scotland's national poet, complete with whisky, haggis, tartan, and maybe even a rogue kilt or two. It's a celebration that will immerse you in the rich culture of Scotland.Whether you're a fan of fine spirits, fascinated by Scottish lore, or just want an excuse to wear plaid and toast Robert Burns in the springtime, this episode is for you.Listen now.If you like what you hear, we invite you to subscribe to ADK Talks Podcast and leave us a five-star review. Your engagement is what keeps our community thriving.Visit ADKtaste.com to explore more Adirondack stories.Mentioned in this podcast.War Cannon SpiritsBurns NightAddress to a HaggisTam o'ShanterSlàinte Mhath!

In this cask-strength conversation with spirits judge, educator, and master blender Nancy Fraley, some of the topics we discuss include: Nancy's journey to spirits blending, from Harvard Divinity School, to maritime law, to her apprenticeship under the legendary brandy maker Germain Robin. The story of the first Cigar Blend Bourbon (developed, of course, by Nancy) and how she weaves together factors like fermentation style, maturation humidity, cask finishes, and more to achieve the elusive flavor note known as rancio. A crash course in blending theory, which draws on architectural and corporeal metaphors to describe how to build flavor profiles in barrel-aged spirits Why the terms “master distiller” and “master blender” have become watered down in recent decades, which underscores the importance of humble practice day after day, year after year, in the pursuit of world-class distillates. We also explore the tension between the intellect and the instinct in spirits blending, using Nancy's experiences to illustrate how and when to let the wisdom of the body triumph over the chaos of “monkey mind” and the dance of contingency. Along the way, we divulge the connection between French brandy and rotting pheasant, trace the story of an all-but-forgotten yeast strain, share how you can sign up to taste some of the rankest, most flawed distillates in Nancy's “Nosing for Faults” class,  And much, much more. This episode was made possible with editing and sound design by Samantha Reed, whiskey blending insights and some delicious pours brought to you by Nancy Fraley, and support from The American Distilling Institute. This has been a Direct Fire Studios production, copyright 2025.  

Steve, McNew, Jeff, Katie & Tim talk about the fact Garrard County Distilling shuts down operations after just about a year in business. 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.

In this special solo episode of Distilling the West, Dan flies solo while Dave is off on vacation. He sits down with Keith Barnes, founder and distiller at Bainbridge Organic Distillers, Washington's first USDA-certified organic distillery, located on Bainbridge Island.Keith shares the story behind Bainbridge's commitment to sustainability, quality, and local ingredients—an ethos that shines through in every bottle they produce. Dan and Keith dive into a tasting of three standout expressions:Battle Point 100% Wheat Whiskey – soft and elegant with layers of vanilla, honey, and spice​.​Yama – a unique whiskey aged in used Mizunara oak casks, offering rich, exotic complexity.​Battle Point Rye Barrel Proof – bold, uncut, and full of character, this one delivers serious punch.As they sip through the lineup, Dan and Keith discuss distillation on an island, what sets Bainbridge apart in the world of craft whiskey, and the artistry behind aging in rare casks like Mizunara.This episode is a laid-back, insightful dive into one of the Pacific Northwest's most intriguing distilleries—don't miss it.

Guest: Nels Wroe, Founder of Dryland DistillingOverview: In this episode, Joni Kindwall-Moore sits down with Nels Wroe of Dryland Distilling to discuss his unique journey from starting a craft distilling business to pioneering innovative, regenerative agricultural practices in the production of spirits. Wroe shares insights into the challenges and rewards of creating a localized, regenerative supply chain that supports the environment and community.Key Points Discussed:Origins and Philosophy: Nels Wroe details his path from a small magazine project on craft distillers to founding Dryland Distilling, driven by a desire to create spirits that truly represent the American West using locally sourced, regenerative ingredients.Challenges of Local Sourcing: Wroe discusses the difficulties faced by craft distillers in sourcing local ingredients and how Dryland Distilling navigates these challenges to produce authentic, high-quality spirits.Impact on Local Food Systems: The conversation highlights the importance of spirits and beer in the local food system, focusing on how Dryland Distilling's efforts contribute to a sustainable model that uses regenerative farming practices.Innovations in Regenerative Agriculture: Wroe elaborates on the strategies employed by Dryland Distilling to foster regenerative agricultural practices among local grain producers, emphasizing the environmental and economic benefits of these methods.The Future of Craft Distilling: Nels Wroe shares his vision for the future, which involves expanding the reach of regenerative practices beyond local boundaries and creating an educational platform for consumers and other producers in the craft distilling industry.Call to Action:Visit Dryland Distilling's website (drylanddistillers.com) to learn more about their unique spirits and the story behind each bottle.Engage with the distillery on social media to follow their journey and support regenerative practices in the spirits industry.Closing Thought: This episode serves as a profound reminder of the potential impact small businesses can have on both local economies and environmental sustainability. Nels Wroe's dedication to regenerative practices offers a blueprint for others in the industry, proving that ethical considerations and business success can go hand in hand.Regenerative by Design is hosted by Snacktivist. Snacktivist is a food innovation company transforming nutrition with climate-smart crops, regenerative, and data-connected supply chains. We specialize in novel product development, sustainable ingredient sourcing—from “genetics to plate”—and strategic value chain design to build a healthier, more resilient food system. Visit snacktivistfoods.com to learn more.

Our Guest Drew Storen is a former Major League Baseball veteran of 8 seasons. Storen was drafted out of Stanford University by the Washington Nationals in the 1st round of the 2009 MLB Draft. He made his MLB debut with the Nationals in 2010 and quickly became a key figure in their bullpen, serving as their closer for several seasons.  Storen played for several teams during his career, including the Washington Nationals, Toronto Blue Jays, Seattle Mariners, and Cincinnati Reds. Storen retired from professional baseball after the 2020 season. After his baseball career, Drew Storen founded the Field of Dreams Whiskey Company, a brand that distills the actual corn from the Field of Dreams movie site in Dyersville, Iowa. The company focuses on connecting whiskey and baseball lovers alike through nostalgia and premium bourbon. What You'll Learn in This Episode How Drew's bullpen mindset helped him thrive as an entrepreneur The story behind Field of Dreams Whiskey and how it came to life Why asking questions and learning from others is a competitive advantage How delayed gratification shows up in business vs. baseball The role of design, storytelling, and nostalgia in building a premium brand Why being coachable and resilient translates across industries How to trust your gut and make decisions under pressure The power of authenticity, humor, and creativity in leadership Resources & Links Drew Storen Website: https://drinkfieldofdreams.com/ LinkedIn: Drew Storen Instagram: @drinkfieldofdreams Check out this PLAYER SERIES BOTTLE LOOKUP and look for your player! Ed Molitor LinkedIn: Ed Molitor  Website: https://www.themolitorgroup.com/ Click here to learn More about the 2025 Coaching Effect Summit

Antonio Rodriguez, Master Distiller and Senior VP of Production for Weber Ranch Vodka, gives us an inside look into the art of crafting his agave-based vodka, his adventures in the spirit industry, and what makes Weber Ranch special in the red hot category of agave spirits

Bob and Brad are joined by returning guest Zach Johnston, master blender at Blackwood Distilling, for a conversation about Taika Waititi's 2019 film Jojo Rabbit. This genre-bending satire explores the absurdity of hatred, nationalism, and innocence lost…all through the eyes of a 10-year-old boy and his imaginary friend: Adolf Hitler.Then, the guys sip and savor one of the most premium releases to ever grace the podcast—Barrell Craft Spirits' Dovetail Gold Label. With an MSRP of $500 and proof that clocks in at 140.18, this high-octane bottle is finished in Rum, Port, and Dunn Vineyards Cabernet barrels and aged up to 25 years. Is it worth the splurge? You'll want to hear their full review before deciding.(0:00) Intro(6:34) Brad Explains(10:37) Themes and Performances(42:51) Barrell Dovetail Gold Label review(55:48) Two Facts and a Falsehood(1:01:19) Final Analysis(1:18:18) Let's Make it a Double and Final ScoresSave on your bottle of Blackwood (use code FILMWHISKEY)Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our Discord server!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠For more episodes and engaging content, visit Film & Whiskey's website at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.filmwhiskey.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

In this new Tasting Talk on Distilling the West, Dan and Dave explore Deerhammer American Single Malt finished in a Tawny port cask. Deerhammer Distillery is based out of Buena Vista, Colorado. They dive into the rich complexity of the malt, with the Tawny port cask imparting flavors of dried fruit, caramel, and spice. The hosts thoroughly enjoy this one, noting its smooth and balanced profile. Along with their whiskey tasting, they also chat about the recent Gators basketball game against Texas Tech, adding some sports commentary to the mix. This episode is a great blend of whiskey and sports talk, perfect for a fun and engaging listen!

Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: David T. Smith - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, Natasha Bahrami - creator of The Gin Room in St. Louis and Gin World, which is an international gin education series for bartenders and other industry professionals), and Virginia Miller - experienced spirits judge and travel writer (The Perfect Spot) who works with esteemed organizations like the World's 50 Best and the James Beard Foundation During this session, we'll discuss topics ranging from: What constitutes a London Dry gin from a technical standpoint building a botanical library Use of character-forward distillate bases Deployment of color in gin and related products And much, much more!

In this Episode of The Bourbon Life Podcast, presented by Liquor Barn, Mark and Special Co-Host, Stacey, spend some time hanging out with Cordell Lawrence, CEO & Co-Founder, and Caleb Kilburn, Master Distiller & Co-Founder, of Eastern Light Distilling in Morehead, Kentucky. Mark and Stacey talk with Cordell and Caleb about their impressive backgrounds in the industry and what made them decide to leave Kentucky Peerless to start Eastern Light, why they decided to open their Eastern Light in Eastern Kentucky and what they both hope it will mean for the surrounding community, as well as what the timeline looks like for their opening and what the future looks like for Eastern Light Distilling. They also taste and review Four Roses Small Batch, Wild Turkey 101, and Elijah Craig Barrel Proof, all of which were picked purposefully by Cordell and Caleb for this Episode. 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

Episode OverviewIn this episode of Voices of Distilling, host Ronnell Richards sits down with Sarah Sergent, co-founder of Alpine Distilling in Park City, Utah. Whether she's refining gin recipes, judging international spirits, or speaking at conferences around the globe, Sarah's passion for botanical spirits has earned her a reputation as one of the most forward-thinking voices in the industry. Recorded at the American Distilling Institute's National Conference, this lively conversation explores Sarah's distilling philosophy, her dedication to community stewardship, and the art of transforming local landscapes into extraordinary flavors.Behind-the-Scenes of Spirits JudgingHow competition judges approach tasting and feedback to help distillers refine their products.Why thorough note-taking and mentorship are vital to elevating craft spirits.Innovating with BotanicalsSarah's hands-on approach to creating custom gins and liqueurs for high-end hotels, restaurants, and events.The surprising origins of botanical spirits dating back to early alchemy and biblical times.Community & ConservationHow Alpine Distilling integrates environmental stewardship into each bottle—supporting everything from search and rescue to nature preserves.Why Sarah believes craft distilleries can serve as cultural and ecological stewards in their local communities.Elevating Cocktails & CuisineThe role of distillers in modern gastronomy, from cocktail pairings to incorporating spirits into the cooking process.Sarah's upcoming appearances at the James Beard House and collaborations with world-class chefs.Desert Island FavoritesSarah's must-have cocktail if stranded on a desert island (Hint: it's a unique riff on a classic Negroni).On the Importance of Constructive Feedback:“We're diligent from 8 a.m. to 5 p.m. when judging spirits—this isn't casual drinking. It's serious work to help distillers improve their craft.” – Sarah SergentOn Community Stewardship:“With our spirits, what we do matters to our local environment and to different charities—and it's meaningful to give back.” – Sarah SergentOn Crafting a Successful Botanical Gin:“It's about understanding how flavors play together and being transparent about your process—that's what sets a truly Alpine gin apart.” – Sarah SergentOn the Joy of Education & Collaboration:“The ADI conference is a chance for distillers everywhere to share best practices and push the industry forward together.” – Sarah SergentDistillery: Alpine Distilling (Park City, Utah)Role: Co-founder & Head of InnovationSpecialty: Botanical spirits, custom gin recipes, culinary integrationsNotable Achievement: Created the Alpine Elevated Gin, which earned “Gin of the Year” in LondonAlpine Distilling: AlpineDistilling.comShop their award-winning spirits, available in 46 states (with on-the-ground distribution in 11).American Distilling Institute (ADI): Distilling.comExplore membership benefits, conference details, and ADI's International Spirits Competition.Follow Sarah on Social Media: Stay updated on new releases, gin classes, and global events.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Sarah Sergent (Alpine Distilling)Production Note: Recorded on-site at the ADI National ConferenceIf you enjoyed this episode:Rate & Review – Help others find the show by leaving a quick review.Subscribe – Stay updated on the latest industry insights and stories.Join ADI – Become part of a passionate network shaping the future of craft spirits: Distilling.comCheers to discovering new flavors, fostering community, and celebrating the vibrant world of distilling!In This Episode, You'll LearnKey QuotesAbout Our Guest: Sarah SergentResources & LinksAction ItemsEpisode Sponsors & CreditsThank You for Listening!

After the U.S. Supreme Court in Morrison v. Olson (1988) and U.S. v. Lopez (1995) held two federal statutes were unconstitutional as those statutes were beyond the power of Congress to enact, some claimed it was the dawn of a new federalism revolution. However, such challenges to federal power did not seem to continue. Now, […]

After the U.S. Supreme Court in Morrison v. Olson (1988) and U.S. v. Lopez (1995) held two federal statutes were unconstitutional as those statutes were beyond the power of Congress to enact, some claimed it was the dawn of a new federalism revolution. However, such challenges to federal power did not seem to continue.Now, a new case McNutt v. DOJ, once again directly challenges whether a federal statute is beyond Congress’s power to enact. This time, the challenge is to the federal ban on at-home distilling. This case raises substantial issues concerning the scope of Congress’s power and how much decision-making authority the Constitution left for states to decide.This FedSoc Forum will provide an update on what has occurred so far and discuss the important issues raised by this case.Featuring:Thomas Berry, Director, Robert A. Levy Center for Constitutional Studies, Cato InstituteMichael Pepson, Regulatory Counsel, Americans for Prosperity FoundationEric J. Segall, Ashe Family Chair Professor of Law, Georgia State University College of LawModerator: Theodore Cooperstein, Appellate Counsel, Theodore Cooperstein PLLC--To register, click the link above.

This week on The Whiskey Trip, Big Chief takes you deep into the winter wonderland of Minnesota for a conversation with Jace Marti of Black Frost Distilling—a man whose passion for whiskey is as bold as the spirits he crafts. Jace shares the incredible story of his family's brewing legacy and how it sparked the dream of a distillery, one that champions Minnesota-grown grains and a rare distillation method more commonly found north of the border. The journey kicks off with Black Frost Wheated Blended Bourbon Whiskey, a masterpiece with a derived mash bill of 63% corn, 25% wheat malt, 7% barley malt, and 5% rye malt. Aged in Minnesota-grown oak barrels with a medium toast and #3 char, this 92-proof beauty delivers layers of spiced candied orange, cherry cola, pale chocolate, toasted oak, caramel, and vanilla. But the adventure doesn't stop there! In the second half, Jace and the big man dive into the Black Frost Blended Rye Malt Whiskey. Crafted from an 80% rye, 18% corn, and 2% barley malt mash bill, and aged in those same Minnesota barrels, this rye explodes with flavors of sweet caramel, vanilla, toasted oak, Mexican chocolate, roses, orange cola, and dried apricots. Brewmasters turned distillers are shaking up the whiskey world, and Jace Marti is proof that the fusion of brewing expertise and distilling innovation leads to some seriously phenomenal drams. So pour yourself a glass, strap in, and get ready for another unforgettable ride on The Whiskey Trip! Cheers!

Today I braved Atlanta traffic for one of my favorite recorded interviews of the year. Join me as I chat with ASW's head distiller Justin Manglitz. A distiller, a fiddler. Somehow, without ever traveling to Scotland or Ireland, he pulled in the art of distilling from those storied whisky making areas, saw what was happening in America, and developed his own hybrid techniques from the two disparate philosophies. Learning my lesson after not carrying a microphone around during my interview with Richard at St. Augustine, this time Justin and I walked through the distillery and had a deep chat about the process of making whiskey. Editing this episode was tough because we covered so much ground that I had to mine for the bits that will help you get an overall sense of the focus of this distillery without turning it into an hour and a half episode. That said, if you want the full 90+ minutes of this interview, it is available at whiskey-lore.com/patreon   If you're not a member of the Whiskey Lore Patreon family, you can get a free 7 day trial to check out the episode and all of the other exclusive content on the site.

ClearBridge's Hilary Frisch and Naveen Jayasundaram discuss how DeepSeek may have actually jumpstarted wider AI adoption.

1. Introduction (00:00 – 00:00:22)Guy welcomes listeners back to the podcast, “Death to the Corporate Video.”A quick note on Chicago's unpredictable spring weather, jumping from 70° to snow in a week.2. The “like” challenge (00:00:23 – 00:00:50)Guy shares his personal goal to reduce the filler word “like” in his speech.Emphasizes taking a brief pause instead of using verbal crutches.3. Why invest in creative B2B video ads? (00:00:51 – 00:02:23)The main topic of this episode: exploring the value of creative vs. uncreative ads.Acknowledges the inherent risk in creativity and why many brands shy away from it.4. Risk vs. reward: the carnival mallet analogy (00:02:24 – 00:06:30)Introduces a scale from 0 to 10 to assess advertising outcomes.Uncreative Ads: Low floor (potentially ineffective) and a low ceiling (moderately effective).Creative Ads: Same low floor (could flop), but a much higher ceiling (could be a big win).Explanation of how the downside risk is the same, but the upside is vastly greater with creativity.5. Distilling the key takeaway (00:06:31 – 00:07:44)Highlights that being in the “98%” who play it safe means missing out on maximum impact.Encourages advertisers to be in the “2%” that leverage creative risk for greater reward.

Aaaand we're back! Jon is here at the Pittsburgh Whiskey Friends share at Iron City Distilling. He had the chance to sit down with a few great guests, and if you are listening for anyone in particular, the names and time stamps will be below. Thank you to all who showed up to the share, and to all the Pittsburgh Whiskey Friends for the continued hospitality and support! Cheers!Scott Ritenburgh - BeginningJason LeFave - 11:13Peter Katz - 29:41Matt Strickland - 39:16Laurel Oak FarmLaurel Oak Farm purchase linkIf you would like to purchase a hat click hereCheck out our YouTube Channel!If you would like to become a patron of the show, please check out our Patreon site.  Be sure to rate and review us on iTunesFind all other info on our site!

In this episode of the Bourbon Lens podcast, hosts Jake and Scott take a trip to the new location of Whiskey Thief Distilling Co. in the heart of NuLu, Louisville. We sit down with Walter Zausch to learn about the distillery's exciting new space and what visitors can expect when they visit either of their locations. From the one-of-a-kind experience of thieving unique whiskies directly from the barrel to the vibrant atmosphere of NuLu, this episode dives into the distinct experience Whiskey Thief offers its guests. Walter shares behind-the-scenes insights into the distillery's growth, the evolving bourbon scene in Louisville, and what makes their approach to bourbon tasting truly special. Whether you're a local or planning a trip, Whiskey Thief Distilling Co. offers a memorable experience for all bourbon lovers. Tune in for an inside look at the latest chapter in Whiskey Thief's journey! About Whiskey Thief Distilling Co.: Whiskey Thief Distilling Co. is the first and only Kentucky distillery to offer every visitor a unique, straight-from-the-barrel Bourbon tasting and thieving experience, uncut and unfiltered. Guests are invited to fill their own bottle of Kentucky Bourbon and rye whiskey straight from the barrel, at barrel strength. Distilling for over a decade on their 127-acre working farm in Franklin County, Kentucky, Whiskey Thief Distilling Co. celebrates single-barrel bourbons and whiskeys distilled from grain grown on-site. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 6 years. We must give the biggest shoutout to our amazing community of Patreon supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to find our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens

Greg interviews Tim Swainson and his team at creative agency Invisible Ink about their Thai-centric board game, ‘Bangkok Pains.' The show begins with introductions from the creative team at Invisible Ink, and Tim then gets into explaining the game. The first rule of Bangkok Pains is that all players start in debt, mirroring the plight of many Bangkokians, both natives and foreigners. There are the standard board game pieces, in this case, everything from an iconic plastic chair to a bottle of fish sauce and a plate of Som Tum.  Each player then picks a ‘career card' to see their job and salary (Greg manages to be a professional gamer with a monthly salary of 30,000 baht, while other players score careers such as influencer, DJ, and plastic surgeon) as well as a property card, which determines where you'll live, and which track on the board game you'll follow on your way to work (car or BTS).  As the group plays, they discuss where the game idea came from, how it was developed, and the endless rounds of testing that went into finding the right balance of playability, benefits, and penalties. How did they manage to distill all of Bangkok into a board game? Listen in for details - or better yet, buy the game yourself, get some drinks, and invite a few friends to play! Listen in for an endless supply of Thai and Bangkok nuggets of trivia and insight into how the game was developed.  Don't forget that Patrons get the ad-free version of the show as well as swag and other perks. We also sometimes post on Facebook, you can contact us on LINE and of course, head to our website (www.bangkokpodcast.com) to find out probably more info than you need to know.