Podcasts about high wire distilling

Lots going on in this episode! Amy and Jonathan take a birthday vacation to Costa Rica where they bring back two rums from distiller Ron Centenario, a bottle of blended Diplomatico rum, and a bottle of local fire water they called Cacique. Then to celebrate the birthday Whiskey Under 50 style we pop open a bottle of Revival Rye from High Wire Distilling that is distilled from 100% un-malted Abruzzi rye grown in the Carolinas. Cheers! 

Bats, Bees, and Bushels - Farm Distilling in Georgia For my first "visit" to Georgia, I wanted to find somewhere that felt truly of the land. You can't do better than Doc Brown Farm & Distillers. Georgia terroir, farming their own heritage corn (Jimmy Red!) and getting whatever they can't grow themselves locally, even Georgia barrels. It's all about Georgia, and it's all about the sense of place.  Amy Brown, her son Dan, and Amy's partner Paige Dockweiler (the "Doc" in Doc Brown) founded Doc Brown in 2019, inspired by an article on Jimmy Red corn in Garden & Gun magazine. Jimmy Red is most known today for use by High Wire Distilling (a recent Whiskey Ring Podcast guest!), but it was in fact grown originally in Georgia before going nearly extinct. Farming is in both families' DNA, stretching as far back as 1816 in the US, and despite day jobs as banker, RN, and pilot, the farm is where all three felt they really belonged.  Doc Brown is about Georgia and partnership. Inspired by collaborative brands such as Bardstown Bourbon Company and Barrell, the team has created a simple yet strong set of bourbons that reflect their heritage. Uncle Bogue (cask strength), Effie Jewel (92 proof), and the upcoming Resurrection Red all play on the family histories and gorgeous Jimmy Red corn. Seriously - the kernels look like pomegranate seeds, little garnet jewels.  Jimmy Red gives you one harvest per year, and with one crop, annual yields can vary widely. Off-season crop rotations ensure the land isn't overworked, and bees and bats pollinate and keep away pests naturally. Once the corn reaches optimal moisture (~14%), it's run through the mill, fermented, and distilled within 48-72 hours. This is the spirit of true farm distilling, with the only caveat being more partnership: distillation is done at the Distillery of Modern Art, still in-state. Amy is passionate about farming and taking care of the land, and that passion emanates from her during this interview. I hope you enjoy hearing it as much as I enjoyed the conversation! Thank you to Amy 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 There are six (6) spots available at the $25/month bottle share club level. These are the last 6 spots that will ever be opened without a current member retiring - if you've been waiting, now's the time!  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  Doc Brown Farm and Distillers Doc Brown Farm and Distillers Website Doc Brown Farm and Distillers on Instagram Doc Brown Farm and Distillers on Facebook Doc Brown Farm and Distillers on X Doc Brown Farm and Distillers on YouTube

Jimmy Red Corn And We Should All Care!  In this episode of the Whiskey Ring Podcast, I welcome Scott Blackwell, co-founder of High Wire Distilling in Charleston, South Carolina. The conversation dives into Scott's diverse entrepreneurial background, which spans restaurants, coffee, and packaged foods, before transitioning into the spirits industry. Scott shares how his passion for flavor and culture led him to distilling, despite initially having little interest in spirits due to South Carolina's restrictive mini bottle laws. He emphasizes the importance of agriculture in crafting unique flavors, which ultimately shaped High Wire's identity. The discussion then shifts to the distillery's signature grain, Jimmy Red corn, which has become synonymous with High Wire's brand. Scott recounts the journey of discovering Jimmy Red, a variety known for its rich flavor profile and historical significance as a moonshiner's corn. He explains how their initial experiments with heirloom white corn didn't yield the desired results, prompting a search for a more flavorful alternative. With the guidance of heirloom grain expert Glenn Roberts and Johnny Appleseed of American Distilling Dave Pickerell, Scott and his team found that Jimmy Red not only provided a unique taste but also contributed to a distinctive oil cap during fermentation, enhancing the overall flavor of their whiskey. As the episode wraps up, Scott reflects on the challenges and rewards of crafting spirits that tell a story rooted in their local agriculture and culinary heritage. He discusses the potential for releasing a white whiskey made from Jimmy Red, highlighting the growing interest in showcasing the unique characteristics of this heirloom corn. The conversation underscores the importance of authenticity and quality in the craft spirits industry, as High Wire Distilling continues to carve out its niche in the competitive whiskey landscape. Thanks everyone for listening, and thank you to Scott 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 There are no more spots available at the $25/month bottle share club level, but you can email me if you're interested and I will let you know as soon as a spot opens! If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  High Wire Distilling Co. High Wire Distilling Co Website High Wire Distilling Co. on Instagram High Wire Distilling Co. on Facebook High Wire Distilling Co. on LinkedIn High Wire Distilling Co. on YouTube

High Wire Distillery (Charleston, SC) WF0009 This week, I'm back in my home state and taking a drive through Revolutionary War country on my way to one of my favorite U.S. cities, Charleston, SC. Not only is there a ton of history, but you'll also fine amazing food, music, and of course beaches. My host is High Wire Distilling's co-founder Scott Blackwell and he's going to tell us how he moved from bread and beer (liquid bread) into the distilling industry. Plus we'll hear of how he found the Jimmy Red Corn his distillery is known for. Plus, I'll have travel tips for getting around Charleston, a tip to help you impress your tour guide at the distillery, and my three reasons to put High Wire on your Whiskey Lore distillery Wish List. Enjoy this episode and make sure to add this and any of the other 11 South Carolina distilleries to your Wish List. Find details, maps, and tour booking links at whiskey-lore.com/southcarolina Sponsored by: Burnt Church Distillery (Bluffton, SC) 

This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton. SCOTT BLACKWELL & HIGH WIRE DISTILLING COThe High Wire WebsiteHigh Wire and Scott Blackwell on InstagramHigh Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott's been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton.   SCOTT BLACKWELL & HIGH WIRE DISTILLING CO The High Wire Website High Wire and Scott Blackwell on Instagram High Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and Threads Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

In this episode the Baroness and I still by the High Wire Distilling, Co in Charleston, SC and taste most of their current whiskey offerings.

Ann Marshall and Scott Blackwell founded High Wire Distilling in Charleston, South Carolina 10 years ago this week. They started out with no distilling experience, but have earned the respect of other distillers with their unique Jimmy Red Bourbon distilled from an endangered strain of corn. We'll talk with them on this week's WhiskyCast In-Depth. In the news, two distilleries were sold to new owners this week, while planning permission has been granted for two more distilleries in Scotland. Former Diageo master blender Maureen Robinson has come out of retirement to lead the Kentucky Owl Bourbon brand, and Sweden's Mackmyra Distillery marks a milestone.

Who doesn't love to make new friends?  #BourbonTurntable has found a kindred spirit in the podcast All Things Blues and Southern Rock.  Drew and Kevin sit down with Brian Jones and Jason Johantges (the hosts of All Things Blues & Southern Rock) for this week's episode.  We get to know these guys and their show while enjoying some uniquely southern whiskeys from High Wire Distilling and Blue Note Whiskey.  We also talk about some of the best music being made today, the top Southern rock artists of all time and the vast problems with the Rock Hall of Fame!Be sure to follow these guys on social media and on your favorite podcast platforms.  They have some great guests and they really know their stuff.

We are back for another episode, and this week we are sipping on an array of High Wire Distillery's Revival whiskies! Dee & Kapri catch up on their most recent travels, and dive into a conversation on the importance (and lack) of intentional, safe, and well-curated spaces by Black women, for Black women. The convo is rounded off with a lengthy list of must-try's in New York and Aruba during our ‘Where We Eating?' segment.LIKE | COMMENT | SUBSCRIBE | SHARE our YouTube channel: www.youtube.com/channel/UCmWFlAZD09D0siXlvCcFBaAE-MAIL US at SoulPalatePod@gmail.com. Bottles featured in this episode: (** means available currently at seelbachs.com)Highwire Jimmy Red Bourbon - Seelbach's Select, 2019/2020Highwire Jimmy Red Bourbon - Seelbach's Select, 2021High Wire Jimmy Red Bourbon - Jack Rose SelectHighwire Jimmy Red Bourbon, Finished in Oloroso Sherry Casks**High Wire Distilling Rye Whiskey Finished in Tawny Port Barrels** FOLLOW ON IG:The Squad: www.instagram.com/soulpalatepodDee: www.instagram.com/deestilledKapri: www.instagram.com/kapri.possibleThe plug: www.instagram.com/drinkseelbachsSUPPORT:https://www.deestilled.cohttps://www.chocolatecitysbest.comhttps://www.seelbachs.com https://www.allegory-dc.com

On this week’s episode we sit down with High Wire Distilling owner and founder, Scott Blackwell, to discuss their unique ways for distilling some fine whiskey and Jimmy Red Corn. Scott comes from a culinary background. After selling his bakery to General Mills, Scott and his wife pursued their dream of starting a craft distillery located in Charleston, SC. Scott wanted to bring his culinary experience to distillation by focusing on the ingredients to make a unique whiskey and experience. Let us introduce you to Jimmy Red. Jimmy Red Bourbon is a 100% corn bourbon, but it's not what you may be thinking. Jimmy Red is the type of corn used to make this whiskey. It provides a rich, sweet and creamy taste that lingers on the palate and has an extremely viscous mouth feel and has a deep, dark amber color in the glass. Scott walks us through the start-up process and why he chose to make his whiskies with 100% Jimmy Red corn. We have to be honest, we weren’t sure what to think when we received this bourbon made of 100% corn, but oh boy were we surprised! This would be a great whiskey to test your whiskey loving friends on, blind! Pour yourself a glass and follow along as Scott Blackwell educates us in the world of corn selection and how he used this philosophy to distill his Jimmy Red bourbon. LINKS: Daily Beast Article High Wire Distilling and Bourbon Using Heritage Grains Instagram Post Referenced in the Podcast re: Covid-19 Setbacks High Wire Distilling Co. Official Website High Wire on Instagram High Wire on Twitter High Wire on Facebook As always, we appreciate you giving us a 5 star rating on your podcast player of choice and be sure to leave us a written review. We are grateful for our listeners who help us to spread the word to their friends. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com  Visit our website www.BourbonLens.com to check out our blog posts and see what we are up to. Cheers, Scott, Jake, and MichaelThe Bourbon Lens

The husband and wife team of Scott Blackwell and Ann Marshall opened High Wire Distilling six years ago in Charleston, South Carolina to make whiskey, gin, vodka, and an Amaro liqueur. Now, they're turning a corner...literally. They're investing $3 million to move the distillery into a much larger building a few blocks - and around a corner - from their original site, along with adding a second still just for whiskey, an expanded tasting room, and what they're happiest about...a real loading dock! We'll talk with them on WhiskyCast In-Depth. There's enough news to fill a second episode this week! After four days, the fire that destroyed a Jim Beam warehouse with 45,000 barrels of bourbon has finally burned itself out, though the environmental damage to the Kentucky River is still being felt. The trade war between the U.S. and Europe could expand to include punitive tariffs on Scotch and Irish whiskies in a dispute over aviation subsidies, while U.S. regulators are moving forward with a proposal to deregulate most bottle sizes for whiskies and other distilled spirits. There's also a truckload of new whiskies to mention, and we'll have an unusual head-to-head comparison: a whiskey and the beer it was distilled from.

Don’t go bakin’ my heart! We couldn’t if we tried. This special episode of HRN Happy Hour recorded in the Le Creuset podcast studio at Charleston Wine + Food is a real pastry party. Kat, Caity, and Hannah are joined by Brian Hart Hoffman (EIC Bake From Scratch), Claudia Martinez (Pastry Chef, Tiny Lou’s), Angela Garbacz (Pastry Chef, Goldenrod Pastries), Ann Marshall (Co-Founder, High Wire Distilling), and Nate Collier (Director of Marketing Communications and Culinary, Le Creuset). The group discusses baking with savory flavors, spirits, and other unique ingredients that give pastry more dimension. Nate also shares some insights into why Le Creuset has the perfect baking ware for beginners and experts alike. The show wraps up with some trivia by Kat and Nate with the theme “Don’t Go Bakin’ My Heart!” HRN On Tour is powered by Simplecast.

When most people sit down to enjoy a pour of whiskey, they aren't thinking about where the grain that it is made with comes from, nor do they think much about how it's produced agriculturally. Though spirits are distilled from wheat, potatoes, rice, and even quinoa, many don’t view the end result as an agricultural product. The discussion about composition of whiskey’s mashbill is usually where the conversation about the grain begins and ends, creating a disconnect between the way in which we perceive the food on our plates and the alcohol in our snifters. When we do start to engage with this aspect of spirits in a meaningful way, however, we can start to notice their terroir.Reporter-producer Shanna Farrell explores how whiskey can have a sense of place, as seen through High Wire Distilling Company's use of landrace grains in their spirit production. Husband and wife duo Scott Blackwell and Ann Marshall founded High Wire Distilling in 2013, the first distillery in South Carolina since Prohibition. Their mission is to source the best possible ingredients to make small batch spirits. They work with the farm community, as well as with Anson Mills, to source the raw materials for their product. This is true of their Jimmy Red Bourbon, which has a terroir unique to the three farms on which it is grown. Their work in using landrace grains grown locally is a great example of the strong connection between spirit production and agriculture.

The concept of terroir is frequently discussed among wine lovers, but the whisky world has been more reluctant to discuss whether the place where a whisky is made or matured contributes to its final flavor. That's largely because many distillers get their grain from farms that can be hundreds of miles away, and also because there's much less variety among the grains used in distilling whisky than there can be among wine grapes. Some distillers are experimenting with "heirloom" grains that offer a different flavor profile than those commonly used in distilling, and we'll hear from two of them on this week's WhiskyCast In-Depth. Meredith and Alex Grelli of Pittsburgh's Wigle Distillery will explain their experiments with rye grain grown in different regions of North America, while Scott Blackwell and Ann Marshall of High Wire Distilling in Charleston tell us about their work with one of South Carolina's native corns. In the news, we'll have the details on this year's Four Roses Limited Edition Small Batch, along with more new whiskies from The Macallan, Spey, Loch Lomond, and Johnnie Walker. We'll also have a preview of this year's Kentucky Bourbon Festival and Louisville's new Bourbon & Beyond festival coming up later this month, along with some of your suggestions on what a "second-fill Virgin Oak" cask should be called.

When it comes to creativity, some people have it in spades. Such is the case for Ann Marshall and Scott Blackwell, the power couple behind High Wire Distilling in Charleston, SC. Formerly of Immaculate Baking Company (yes, those chocolate chip cookies you see in the refrigerated section of your grocery store), their latest venture is small-batch spirits. As someone who really nerds out on the chemistry side of distilling, I'm fascinated how they are taking heirloom products and transforming them into some of the best spirits in the south. Their Hat Trick Gin is really one of the best gins I've ever sampled, and so the first time I tried it, I became a fan. Through the years, I've gotten to know this couple and also become of fan of them as people. They're creative, fun, unpretentious, and they can throw a damn good party.