Podcasts about distilling

Distilling 200+ Hours of NeurIPS: What's Next for AI // MLOps Podcast #336 with Nikolaos Vasiloglou, VP of Research ML at RelationalAI.Join the Community: https://go.mlops.community/YTJoinInGet the newsletter: https://go.mlops.community/YTNewsletter// AbstractNikolaos widely shared analysis on LinkedIn highlighted key insights across agentic AI, scaling laws, LLM development, and more. Now, he's exploring how AI itself might be trained to automate this process in the future, offering a glimpse into how researchers could harness LLMs to synthesize conferences like NeurIPS in real-time.// BioNikolaos Vasiloglou is VP of Research-ML for RelationalAI, the industry's first knowledge graph coprocessor for the data cloud. Nikolaos has over 20 years of experience implementing high-value machine learning and AI solutions across various industries. // Related LinksWebsite: https://relational.ai/~~~~~~~~ ✌️Connect With Us ✌️ ~~~~~~~Catch all episodes, blogs, newsletters, and more: https://go.mlops.community/TYExploreJoin our Slack community [https://go.mlops.community/slack]Follow us on X/Twitter [@mlopscommunity](https://x.com/mlopscommunity) or [LinkedIn](https://go.mlops.community/linkedin)] Sign up for the next meetup: [https://go.mlops.community/register]MLOps Swag/Merch: [https://shop.mlops.community/]Connect with Demetrios on LinkedIn: /dpbrinkmConnect with Nikolaos on LinkedIn: /vasiloglou/

On the 137th episode of What is a Good Life?, I'm delighted to welcome Diane Button. Diane is a founding partner of the Bay Area End-of-Life Doula Alliance in Northern California, and the best-selling author of Dear Death: Finding Meaning in Life, Peace in Death, and Joy in an Ordinary Day and The Doula Tool Kit: The Complete Practical Guide for End-of-Life Doulas & Caregivers (co-authored with Angela Shook and Gabby Jimenez). She holds a master's degree in Counselling Psychology, works as a practicing end-of-life doula, and serves as a lead instructor in the University of Vermont Larner College of Medicine's End-of-Life Doula Certificate Program. Her latest book is the inspiring What Matters Most.In our conversation, Diane shares the profound insights she has gained through her work, emphasising the power of presence, the value of embracing all emotions, and the joy found in life's simplest moments.Together, we explore how the beauty of ordinary days and the wisdom of those facing death can illuminate what it truly means to live well and meet life's final chapter with grace.For Diane's latest book, What Matters Most:To buy your copy: https://www.penguinrandomhouse.com/books/768705/what-matters-most-by-diane-button/About the book: https://www.dianebutton.com/what-matters-mostWebsite: https://www.dianebutton.comContact me at mark@whatisagood.life if you'd like to explore your own lines of self-inquiry through 1-on-1 coaching, my 5-week group courses, or to discuss experiences I create to stimulate greater trust, communication, and connection, amongst your leadership teams.- For the What is a Good Life? podcast's YouTube page: https://www.youtube.com/@whatisagoodlife/videos- My newsletter: https://www.whatisagood.life/- My LinkedIn: https://www.linkedin.com/in/mark-mccartney-14b0161b4/00:00 Reflections on the book02:10 The depth of the role of an End of Life Doula04:45 Experiencing everything08:44 The cultivation of presence14:00 Pausing and slowing down17:00 An awareness of joy21:20 An expression of gratitude25:30 The process of writing the book31:55 Not waiting to celebrate life36:30 Distilling what matter most40:30 The simple moments43:30 Legacy work with the dying48:00 Regrets over the little things52:30 Self-love, acceptance, and authenticity1:00:00 Comfort with grief and conflicting emotions1:08:00 The importance of our small acts

Oaklore Distillery (Matthews, NC) WF067 Charlotte. Where is that? North Carolina? South Carolina? You'd be surprised at how many people get tripped up by that. Today though, let it be known we're going to explore the whiskeys of Oaklore Distillery in Matthews a town that is definitely North Carolina. Join me as I chat with Tom and Matt, the founders of Oaklore who share their passion for whiskey and the process of creating their unique products. They discuss their learning experiences, the importance of quality, and the rich history of whiskey in North Carolina. The conversation also delves into how the unique way the produce their spirits, the significance of barrel aging, and the visitor experience at their distillery. The flow goes like this: The Birth of Oaklore Distillery The Journey of Learning and Experimentation North Carolina's Whiskey Landscape Quality and Craftsmanship in Whiskey The Power of the Stave Sourcing and Distillation Process Creating Flagship Products Visitor Experience at Oaklore Distillery

It's This Week in Bourbon for August 22th 2025. Four Roses Distillery is releasing its 2025 Limited Edition Small Batch Bourbon, Old Forester is releasing its most anticipated annual whisky: Birthday Bourbon, and The James B. Beam Distilling Co. is releasing a limited-edition Beam Pin Bottle.Show Notes: Evan Williams Bourbon expands its college partnerships with three new schools and ESPN reporter Molly McGrath as its new brand ambassador. The Kentucky Distillers' Association will host its second annual World Bourbon Toast live from the Bourbon & Beyond Festival. Knob Creek is teaming up with Eli Manning for the return of its Bold Picks campaign, along with a limited-edition single barrel cask strength bourbon. Buzzard's Roost Distillery is releasing a new 6-year-old, 105-proof Cigar Blend Bourbon just in time for the Kentucky Bourbon Festival. Four Roses Distillery is releasing its 2025 Limited Edition Small Batch Bourbon, a blend of four recipes aged up to 19 years. Single Cask Nation is releasing three new American whiskey expressions from New York Distilling, Balcones, and Cedar Ridge. Woodford Reserve is introducing a new 12-Year-Old American Single Malt Whiskey as part of its limited Distillery Series. Old Forester is releasing its 2025 Birthday Bourbon, a 12-year-old expression created with a sweet mash process for the first time. Chicken Cock Whiskey is launching Miller's Reserve American Whiskey, a limited-edition blend of four 8-10-year-old whiskeys. Larrikin Bourbon Co. will debut its new “Cigar Lounge” 9-year-old bourbon finished in five different barrels at the Kentucky Bourbon Festival. Old Dominick Distillery is launching its 8-Year Reserve Bourbon, an expression as old as the distillery itself. James B. Beam Distilling Co. is celebrating its 230th Anniversary with a new limited-edition Beam Pin Bottle. Remus Bourbon is releasing Repeal Reserve Series IX, a rare blend of bourbons aged between 10 and 18 years, at the series' highest-ever proof. Blue Run Spirits is releasing Glimmer, a limited-edition Kentucky Straight Bourbon Whiskey finished in gin barrels. Michter's will release its US*1 Toasted Barrel Finish Sour Mash Whiskey, continuing its series of toasted barrel whiskeys. Maker's Mark announces the 2025 release of Cellar Aged, blending 11-, 13-, and 14-year-old bourbon aged to taste. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeff and Laurie Quint started Cedar Ridge Distillery and Winery as a retirement lark. 20 years after receiving their distilling licenses, Cedar Ridge has grown from a rented garage space adjoining a liquor store to become Iowa's largest distillery. Cedar Ridge Bourbons are Iowa's number-one selling Bourbons, and the distillery is winning awards and praise for its American Single Malts. Master distiller and blender Murphy Quint joins us on this week's WhiskyCast In-Depth. In the news, a federal judge has ordered Uncle Nearest Tennessee Whiskey into receivership, but the fate of founder Fawn Weaver remains unclear at this time. We'll have all the details and the rest of the week's whisky news, including a new poll showing fewer Americans are drinking these days. 

Company Distilling (Lynchburg, Thompson Station, Townsend, TN) WF0066 Way back in December 2021, I sat down with former Jack Daniel's Master Distiller Jeff Arnett in episode 45 to talk about his new venture - Company Distilling. We talked about how he fell into a job at the company, his rise, and the impact he had on that brand. Then we dug into his decision to join with other Tennessee entrepreneurs to create Company Distilling. It's a great episode and it really gets you a feel for where this all started. Now, Company has just introduced a new location, interestingly enough, in the shadow of Jack Daniel's in Lynchburg. Today, we will pick up the story of Company from where we left off three and a half years ago. It's been an interesting ride for Jeff and the team. And we'll find out more about how Company fits into a Lynchburg visit.  Here is what we'll discuss: The Recent Journey of Company Distilling Innovations in Whiskey Production Maple Influence and the Barrel The Role of Team and Expertise Navigating Legal and Market Challenges Building a Distillery Network The Personalities of Distilleries Townsend: Grains and Grits Thompson Station: The fired still Lynchburg: Fitting in Next to Jack Daniels The Original Lynchburg Lemonade Enjoy 20 extra minutes of this conversation as a member of the Speakeasy at patreon.com/whiskeylore where we talk about future plans, approachable complexity, Jeff's right hand man, the hazmat trend, and some more details from his Jack Daniel's days.

In this episode of Distilling the West, Dan is away on vacation, so Dave takes the reins for a one-on-one conversation with Dave Schleef, co-founder of 503 Distilling out of Oregon.Known for their creativity and bold flavors, 503 has carved out a space in the world of RTDs (Ready-to-Drink cocktails)—and Dave and Dave waste no time diving in. Together, they taste through several of 503's lineup, exploring the inspiration, craft, and unique flavor profiles that make these canned cocktails stand out.From the stories behind the recipes to the innovation happening at 503, this episode is full of insight, flavor, and a fresh perspective on how RTDs are shaping the spirits world.

Steve and Jeremy talk to Kentucky Artisan Distillery (Crestwood, KY) Master Distiller & Trackside Distilling Company Founder Jade Peterson. 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.

Why are people inclined to believe misinformation? Misguided: Where Misinformation Starts, How It Spreads, and What to Do about It (Columbia UP, 2025) is a wide-ranging and comprehensive book that shines a light on how false beliefs take root and spread, exploring the cognitive, emotional, and social factors that make us all susceptible to misinformation. Challenging approaches that focus solely on education and media literacy, Matthew Facciani emphasizes the important role identities and social ties have in the complex interplay of forces that lead people to believe things that are not true. Susceptibility to misinformation is largely shaped by social dynamics. The pressure to affirm one's personal and group identities can leave individuals vulnerable to false beliefs.  Facciani examines both offline and online connections, highlighting how social media, news media, and personal networks can promote and amplify false claims. To bring social-scientific findings to life, he shares the stories of people who fell for misinformation, with contemporary examples including the COVID-19 pandemic and anti-vaccine movement. Facciani examines the effectiveness of various approaches to combating misinformation, underscoring the importance of understanding the psychological and sociological mechanisms behind its spread. He provides actionable recommendations for reducing the influence of misinformation at all levels, from having productive conversations with friends and family to rebuilding trust in institutions. Distilling the latest research accessibly and featuring compelling case studies, Misguided equips readers with practical strategies to counteract false beliefs. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Why are people inclined to believe misinformation? Misguided: Where Misinformation Starts, How It Spreads, and What to Do about It (Columbia UP, 2025) is a wide-ranging and comprehensive book that shines a light on how false beliefs take root and spread, exploring the cognitive, emotional, and social factors that make us all susceptible to misinformation. Challenging approaches that focus solely on education and media literacy, Matthew Facciani emphasizes the important role identities and social ties have in the complex interplay of forces that lead people to believe things that are not true. Susceptibility to misinformation is largely shaped by social dynamics. The pressure to affirm one's personal and group identities can leave individuals vulnerable to false beliefs.  Facciani examines both offline and online connections, highlighting how social media, news media, and personal networks can promote and amplify false claims. To bring social-scientific findings to life, he shares the stories of people who fell for misinformation, with contemporary examples including the COVID-19 pandemic and anti-vaccine movement. Facciani examines the effectiveness of various approaches to combating misinformation, underscoring the importance of understanding the psychological and sociological mechanisms behind its spread. He provides actionable recommendations for reducing the influence of misinformation at all levels, from having productive conversations with friends and family to rebuilding trust in institutions. Distilling the latest research accessibly and featuring compelling case studies, Misguided equips readers with practical strategies to counteract false beliefs. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

Steve, Jeremy and Renee talk about what's next for Garrard County Distilling as they face bankruptcy. 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.

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

Back in the 19th century, when Ireland ruled the whiskey world, distilleries didn't bottle their own whiskeys. Instead this was left to whiskey bonders who took barrels of aged spirit and blended, distributed, and marketed them to the world as Irish Whiskey. As the industry consolidated during the 20th century, the roll of the bonder all but disappeared. But today, this Irish legacy has come alive once again with Shane McCarthy and his fellow founders telling that story through their Two Stacks Irish Whiskeys. Join us as Shane and I chat about the history of bonding, the misconception about peated Irish whiskey, putting whiskey in a mini-can, and why single grain may be the perfect gateway for Bourbon drinkers trying to find an Irish whiskey to embrace.  We'll talk about:  The origins of Two Stacks Irish Whiskey The Art of Irish Whiskey Bonding Reviving the Bonding Tradition John Teeling's Influence on Irish Whiskey Building Relationships with Distilleries Innovative Whiskey Production Techniques Signature Blends and Experimentation The Unique Concept of Whiskey in a Can Exploring the Single Grain Category Corn whiskey vs single grain Access beyond Two Stacks signature series And for those longing for a commercial-free episode with bonus interview time, try out the 7 day free trial of the Whiskey Lore Patreon Speakeasy at patreon.com/whiskeylore

In this new Tasting Talk on Distilling the West, Dan and Dave enjoy a special pour from San Diego Distillery — a Mizunara staved 9-year bourbon. They break down how the rare Japanese oak staves impart notes of sandalwood, coconut, exotic spice, and delicate florals, which beautifully complement the bourbon's deep caramel, vanilla, and oak backbone. The conversation highlights both the whiskey's complexity and the artistry behind blending Mizunara influence with a well-aged American bourbon.In between sips, the guys shift gears as Dave shares his plans for attending this year's Comic-Con. From panel discussions to pop culture excitement, his trip adds a fun, offbeat twist to the whiskey-focused talk, making this episode a blend of tasting exploration and geek culture enthusiasm.

In this episode of Pour Another Round, Jonathan talks with COO, Jeff, and Walter, CEO, from Whiskey Thief Distilling Company, a unique craft distillery in Frankfort and Louisville, Kentucky. Jonathan and Cameron visited Whiskey Thief in Frankfort while on Cameron's bachelor party adventures, and had an incredibly memorable experience!In this conversation. they discuss Jeff and Walter's journeys into the spirits industry, the distinct experience offered at Whiskey Thief, and the personal touch they bring to their craft. The conversation covers the challenges and successes of being a craft distillery in bourbon country, and the passion that drives them in their work. Whiskey Thief focuses on single barrel offerings, making each experience a unique one, and guests can even "thieve" - or fill - their own bottles to take home with them.Whiskey Thief is part of the Kentucky Bourbon Trail, attracting visitors interested in craft spirits, alongside the likes of Woodford Reserve, Buffalo Trace and more.Be sure to listen for some insight into a truly unique product called 'black cat rye' that is pitch black due to a rare barrel condition! Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

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.

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.

News und Informationen finden Sie in unserem Shop auf https://www.whisky.de/whiskyde-news.html 00:00 Whisky.de News 00:13 NEU: Laphroaig Lore Cask Strength 2025 00:45 NEU: Lindores Abbey Friar John Cor Chapter III 01:20 Der älteste Single Malt der Welt – Glenlivet 85 Jahre 01:51 NEU: Torabhaig Sound of Sleat 02:11 Tormore stellt neue Legacy-Serie vor 02:29 Glengoyne 18- und 21 Jahre im neuen Design 02:52 Angela D'Orazio wird Creative Director of Whiskymaking bei Compass Box 03:20 Colin Gordon wechselt zu Bairds Malt Limited 04:02 Killarney Brewing & Distilling muss schließen 04:18 Jameson mit neuem Design 04:47 Buffalo Trace stellt Sazerac Rye Whiskey 100 Proof vor 05:15 NEU: Knob Creek Bourbon X Rye 05:30 W. L. Weller füllt seinen bislang ältesten Whisky ab 05:48 Pernod verkauft Imperial Blue Whisky 06:07 Bimber Distillery veröffentlicht sechs neue Abfüllungen ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

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.

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! 

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.  

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.

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