Podcast appearances and mentions of van brunt stillhouse

Join us as we uncork the secrets behind Van Brunt Stillhouse's Hopped Edition Liquor. Crafted from beer and distilled like whisky, this unique spirit blends the best of both worlds. Discover the artistry behind its complex flavors and raise your glass to innovation in the world of spirits. Tune in for a spirited adventure with us!

Episode 56 brings us back home to Brooklyn's Red Hook neighborhood, an industrial zone close to the Gowanus canal, to Van Brunt Stillhouse.  I'm joined by founder and distiller Daric Schlesselman, whose vision for a distillery in Red Hook spans a decade and who has, over that decade, remained true to the small-scale distilling model. Daric is someone driven to experiment - look no further than the White Rye, a reposado-style rye made from 100% New York-grown Danko rye.  Over all of Van Brunt's product portfolio, Daric uses a dozen different malt styles, multiple mashbills, and varied cask sizes to achieve a uniquely creamy, vanilla-forward flavor profile that I loved. That 10th Anniversary Bourbon linked below is like a cream soda float - heavily spiked, of course! Check out my tasting notes on some of Van Brunt's products below. _________________ Before we jump into the interview just a few quick notes: If you haven't joined the Patreon community yet, please consider doing so! The $5 tier has access to the Patreon-only segment called “Under the Influencer”, where some of your favorite YouTubers/Instagrammers/Podcasters and more join me to talk whiskey, life, and influencing. This tier will also have priority access to upcoming barrel picks, including one coming up in partnership with the This is my Bourbon Podcast.  The $25 tier - for people who really want to propel the pod and website forward - will have the same benefits as the $5 tier plus right of first refusal to join me on future barrel picks, access to bottles I'm sent to taste and review, and more. The first and second boxes of samples have already been sent!  You can still support for as little as $1 a month if you'd like to stay up to date with these changes and news about what we've got coming up.  Finally, please do like and subscribe on Apple Podcasts, Spotify, or wherever you're listening - it really helps the Whiskey Ring Podcast move up the rankings.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Thanks for reading! Now here's Daric Schlesselman, Founder of Van Brunt Distillery. Van Brunt Stillhouse Van Brunt Stillhouse Website Van Brunt Stillhouse Facebook Van Brunt Stillhouse Instagram Van Brunt Stillhouse Twitter Van Brunt Stillhouse Reviews Van Brunt Stillhouse White Rye Whiskey Review Van Brunt Stillhouse 10th Anniversary Bourbon Review Thanks to our Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter Thanks to our Sponsor, Scotch Malt Whisky Society SMWS Website SMWS of America Website (Use code WRP for 20% off your membership!) SMWS/A Facebook SMWS/A Instagram SMWS/A Twitter SMWS/A YouTube

Each Week On After Hours, Ryan and I sit down to explore further into the wide world of whiskey by tasting and reviewing whiskies without the limits of our featured bottle being bourbon. I hope you join us in this journey to challenge and expand our whiskey knowledge. This week we try Empire Rye Whiskey From Van Brunt Stillhouse in Brooklyn, NY. Follow Us on Facebook: @TheBourbonLibrary Visit Us: www.thebalasbrothers.com IG: @thebourbonlibrarypod Twitter: @LibraryBourbon Reach out: thebourbonlibrarypod@gmail.com Ryan: ryan@thebalasbrothers.com Alec: alec@thebalasbrothers.com --- Support this podcast: https://anchor.fm/the-bourbon-library/support

This week on Beer Sessions Radio, Jimmy has a full house. On the show is Dana Ball and Dave Walton from Upward Brewing in Livingston Manor, NY; Brad Vogel and Sam Merrett from the Schooner Apollonia in Hudson, NY and Gowanus, NY; Daric Schlesselman from Van Brunt Stillhouse in Brooklyn, NY; Eric Austin from Viking Draft Co in Canaan, NY; Laura Webster from Poor Devil Pepper Co, and Nika Carlson from Greenpoint Cidery in Hudson, NY.To kick things off, Dana and Dave reflect on their recent success at the NY State Craft Beer Competition and how far things have come in the last year. Switching gears a bit, Jimmy then quotes Brad's infamous line, “what the heck is sail freight?” and Sam launches into a wonderful introduction to the Schooner Apollonia. Brad then tells us how he's involved down in Gowanus, and shouts out Strong Rope Brewery, a local spot they support. Brad also explains how the Schooner Apollonia makes “transport transparent,” and inspires consumers to think about how they get their products. After the break, Jimmy brings on Laura, Eric, Daric, and Nika, who all get products from the Schooner Apollonia. Everyone reminisces on how they first met Sam and how their collaborations have grown through the years. Nika tells a story of how she gets her cider from Sam's crew, and Sam chimes in to explain how he stays carbon neutral with the help of a bike and trailer. To wrap things up, Sam summarizes the amazing partnerships, products, and sustainable distribution methods that have come out of the Schooner Apollonia as “good ideas that actually happen.”Photo Courtesy of Sam Merrett.If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.Beer Sessions Radio is Powered by Simplecast.

In our first live episode, we're ranking seven songs called "Hold On." Get ready for talk of Wilson Phillips, calculus class, and the reasons Sarah will sing a high note. And get extra-ready for the amazing interjections from our live audience at the Van Brunt Stillhouse! Our intro and outro are medleys featuring Andrew Byrne, Laura Barger, and Jack Baldelli. Want to leave us a voicemail? Just call 646-389-0767! You can email us at talkaboutsongs@gmail.com, tweet us at @talksongs, or Facebook us at facebook.com/mastas.podcast. To get access to bonus content (and vote in ranking episodes), become a patron at patreon.com/mastas.

This week Jimmy talks all things Rye with journalist Liza Weisstuch, Tom Potter of The New York Distilling Company, Daric Schlesselman of Van Brunt Stillhouse, Christopher Briar Williams of Coppersea Distillery, and Raphael Lyon of Enlightenment Wines Meadery.  Hear them discuss the role of rye in New York State history, drinking tap water in different regions, and how terroir affects rye.Beer List:Half Acre's OktoberfestJoin Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Beer Sessions Radio is powered by Simplecast.

On the surface, we're talking about "I Wanna Be Sedated" by the Ramones, but deep down, we're talking about our own fitful history as punks (or "punks.") Listen on for Sarah's concertgoing history and Mark's brief stint in a band called Violet Cycle. Our intro is by Andrew Byrne, and our outro is by The Queers. Want to leave us a voicemail? Just call 646-389-0767! You can email us at talkaboutsongs@gmail.com, tweet us at @talksongs, or Facebook us at facebook.com/mastas.podcast. To get access to bonus content (and vote in ranking episodes), become a patron at patreon.com/mastas. Visit the Van Brunt Stillhouse (https://www.vanbruntstillhouse.com/)!

In this very special New Year's episode we went into the archives, way back to 2015 for a conversation recorded at the Cornelia St Cafe. Sadly, due to rent increases, the Cornelia St Cafe - a West Village institution - will be closing soon. Joining Jimmy on this evening were: Robin Hirsch, co-owner and co-founder of Cornelia st cafe; Daric Schlesselman, the Founder of Van Brunt Stillhouse in Brooklyn; Allison Patel of Brenne Whiskey; and Liz stretch, from Slow Food NYC and NYU's Food Studies Program. Together they discuss the history of Cornelia St Cafe, the local distilling movement, huge change in American palates over the past four decades, and much much more. Beer Sessions Radio is powered by Simplecast.

It's a big show this week on Beer Sessions Radio, and we’ve got some special guests joining us to talk about New York State rye, including farmer Thor Oeschner, author Amy Halloran, June Russell from Grow NYC, distiller Chris Williams from Coppersea Distilling, Chris Murillo from NY Distilling, Daric Schlesselman from Van Brunt Stillhouse, and Steven Baird from Cardiff Giant. Beer Sessions Radio is powered by Simplecast

Vi besöker ett av New Yorks många lokala bryggerier.

What do spirits have to do with beer? Find out this week on Beer Sessions Radio! Jimmy Carbone is joined by Nicole Austin of Kings Co. Distillery, Bianca Miraglia of Uncouth Vermouth, Steven Baird of The Owl Farm, Spirits Writer Brad Japhe, Daric Schlesselman of Van Brunt Stillhouse and Dave Brodrick of Blind Tiger. The gang discusses the use of hops in spirits, the art of beer distillates and what has changed for local distilleries in the past few years! This program was brought to you by GreatBrewers.com. “I’m particularly excited by some of the recent intersections between beers and spirits in New York state.” [09:00] “Using hops in the whiskey making process is not a new thing. Hops are a natural anti-bacterial. It’s a way of controlling wild yeast and bacteria that you don’t want.” [14:00] –Nicole Austin on Beer Sessions Radio “I’m obsessed with smoke lately – I’d lick a chimney if I could!” [34:00] –Brad Japhe on Beer Sessions Radio “It’s great that craft beer did its thing and now craft distilling is taking off.” [43:00] –Dave Brodrick on Beer Sessions Radio “Most of my job is plant composition and what does what and what to add when.” [45:00] –Brianca Miraglia on Beer Sessions Radio

This week on The Speakeasy, Damon Boelte chats with friend and distiller at Van Brunt Stillhouse, Daric Schlesselman. Tune in to hear what it’s like running a small batch distillery and why Grappa got him into this whole business. From sugar to aging, learn about the process of distilling and how different techniques can make different products. This program was sponsored by S. Wallace Edwards & Sons. “Finishing is a little bit of a challenge for a small distiller. It takes years to have enough mature product to get there. At this point I’m choosing the aging process that I think will do the best for me in the shortest period of time possible.” –distiller Daric Schlesselman on The Speakeasy