Podcasts about westland distillery

Host Kerry Moynahan interviews Marcello Grande, from the San Francisco Whiskey Society, to discuss the origins, growth, and future of Fog City Social — San Francisco's premier whiskey and spirits festival. Plus a quick chat with Westland Distillery's Ana Hinz.

In this episode of Distilling the West, Dan and Dave dive into the world of Westland Distillery from Seattle, Washington with Tyler Pederson. Known for their commitment to crafting exceptional single malts, Westland has redefined American whiskey. Tyler shares insights into the distillery's unique approach, from their use of local barley to their exploration of terroir in whiskey production.The tasting lineup features some of Westland's most remarkable creations, showcasing their innovation and artistry in every sip. Whether you're a fan of single malts or just discovering them, this episode is packed with fascinating stories, expert insights, and, of course, incredible flavors.Westland has been instrumental in the recent passage of legislation to recognize American Single Malt as an official spirits category with the TTB. Grab a glass and join us for an unforgettable journey into the heart of Westland Distillery!

On this episode of Chill Filtered, with Bryan still on paternity leave, Cole is joined by guest co-host and long-time listener Ben Klepzig. They dive into a unique peated single malt from Washington State, Westland Solum (Edition 2). Before sipping, the duo chats about Ben's new job, life updates, and delve into the fascinating background of Westland Distillery. In the Whiskey World News segment, Ben reads a thought-provoking blog post about the true significance of big whiskey competitions. On "What Whiskey Would You Choose?", Ben asks: What is your favorite distillery that you can make a day-trip drive to? Join Cole and Ben for a fun and informative episode of Chill Filtered, packed with whiskey insights, personal stories, and a whole lot of camaraderie. Pour yourself a glass and enjoy the journey!

In this American, singular, and distinctly malty conversation with Tyler Pederson (@cerealdistiller), master distiller at Westland Distillery, some of the topics we discuss include: How Tyler came to be an American Single Malt distiller and what it's like to develop a resilient supply chain of farmers and malt houses that can sustain itself year after year. Why distillers use the “hot steep” method to conduct sensory analysis of different barley strains, plus a hands-on demo where we compare three different samples from Westland's barley portfolio. The difference between a “single malt whiskey” versus a true single varietal whiskey, plus what it takes to get a farmer to take a risk cultivating a varietal they've never grown before. And what the rules and standards submitted for approval to the TTB by the American Single Malt Whiskey Commission could mean for the styles and varieties of spirits that will be available on shelves and behind bars for the foreseeable future. Along the way, we pursue other interesting tangents, like why you don't see much barley growing in the South, how the Japanese concept of Kaizen plays into running a distillery, Tyler's personal thoughts on whether or not Bigfoot is real, and much, much more. It's entirely possible that this hot steep experiment and side-by-side tasting is the first time the process has been laid out and recorded for the public to see outside of a distillery or a brewery or a malting house. And because I'm super excited about that, I carefully recorded the whole process, and that video will be live on our YouTube channel within an hour or so of when this episode hits the podcast apps. Featured Cocktail: Malted American Trilogy This episode's featured cocktail is the Malted American Trilogy. To make it, you'll need: 1 oz American Single Malt Whiskey 1 oz Applejack A couple dashes of Orange bitters Some kind of dark, brown sugar - either a quarter-to-half an ounce of rich demerara or panela syrup, or a dark brown sugar cube.  Combine these ingredients in a cocktail mixing glass with ice - and of course, if you're using that sugar cube, do your muddling with the bitters and a splash of soda water first. Give everything a good stir, mixing until the drink is properly diluted and chilled, then strain into a rocks glass over a single large cube, garnish with an orange twist, and enjoy. The American Trilogy cocktail was developed at the famous NYC cocktail bar, Little Branch, in 2006, and it traditionally employs rye whiskey, rather than American Single Malt. But simple cocktail formats like this modified Old Fashioned are a great opportunity to test the character of a whiskey - so why not give it a shot with American Single Malt (which is beginning to play the role today that rye whiskey played when the drink was invented)?  

Welcome back to All Things Whiskey Podcast!  On this episode we're excited to welcome Westland Distillery's Master Distiller Tyler Pederson and Master Blender Shane Armstrong.  Join us as we talk about "why American Single Malt?", sense of place, and taste through several of their award winning expressions.  If you're an American Single Malt fan, you've gotta check out Westland Distillery and some of the awesome things that they're doing.  Cheers and keep drinkin' tasty whiskies!Support the show

Die 2010 in Seattle gegründete Westland Distillery ist nach Stranahan's in Denver die zweite amerikanische Brennerei, die sich ausschließlich der Herstellung von Single Malt widmet. Wir sprechen in dieser Folge über die Besonderheiten und die Produkte der in Seattle, Washington State ansässigen Destillerie. Und wie immer unternehmen wir einen Blick auf die US-Whiskey-Neuerscheinungen und News in Deutschland und den USA.

There's a few things we talk about from time to time on the show. Sometimes it's RTDs, sometimes it's tequlia, and one spirit that seems to make it's way into more conversations is American Single Malt whiskey. However, I told myself that if we're going to talk about American Single Malt whiskey then we need a person that can really go indepth. What better person than Steve Hawley who is the President of the American Single Malt Whiskey Commission. Steve joins the show to talk about his background starting Westland Distillery and then formed the commission. We talk about the growth of the category, production methods, exports, and it's current journey to being recognized by the rest of the world. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about the effect of climate change. How did you get into the whiskey business? If barley grows so well then why isn't there a history of it? What is the importance of trying to make American Single Malt an approved category? How did you become the president of the commission? How have case sales grown from 2010 till today? Is the SMWC analogous to DISCUS or KDA? What is the proposed definition of American Single Malt and what's the current status of it? What rules were valid versus ones that seemed really weird? Why do people prefer pot still for single malt production? When a heritage brand creates a single malt like Jim Beam and Heaven Hill, does this hurt or help? Are American Single Malt producers starting to look at exports instead of domestic education? Support this podcast on Patreon

One of the nice things about having Covid (mostly) behind us is we get to travel and do live Padcost recordings again. Listen in as Joshua, Jason, and Jess discuss all things Westland with Ana Hinz, Business Development Manager, and Tyler Pederson, Distillery Manager and Master Distillery.  We also taste through Westland's Flagship bottling, their new Garryana 8, and Single Cask Nation's new Peated Westland 9yo from a Pineau des Charentes cask.    It was a packed house at the distillery. Thanks to all that came out and to all who asked such great questions. Cheers!   ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Westland Distillery co-founder Matt Hofmann is leaving the Seattle distillery at the end of the month to pursue new adventures. With no specific plans for the future, Matt and his successor as production manager, Tyler Pederson, join us on this week's WhiskyCast In-Depth to discuss Matt's move and how the distillery will ensure continuity going forward. We'll also have tasting notes for Westland's new Colere American single malt and the new Clermont Steep American single malt from Beam. In the news, the company administering Scotland's controversial Deposit Return Scheme is on life support, while The Dalmore is preparing to double production capacity with a new stillhouse. We'll have the details and much more on this week's episode of WhiskyCast!

Joshua and Jason discuss viewer comments regarding Scotch whisky blends & blended malts as well as the news regarding Matt Hofmann's departure from Westland Distillery, and, finally, some scientists at Washington State University (WSU) discuss how flavors in whisky are affected by water. As usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation!   Special thanks to: - Weigh Down for allowing us to use their song "Where the Lifeless Go" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

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You know it's going to be a great episode when Westland Distillery's very own Matt Hofmann is a guest! What makes this episode even more greaterer is the boys get ultra geeky about barley, the grain commodity system, and, perhaps most importantly, Westland's "Solum" release -- their first ever whisky which used barley peated with Washington State peat. An achievement that was almost 11 years in the making! ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Our guest this week is Matt Hofman of Westland Distillery.  Matt is the Co-Founder and Master Distiller of Westland Distillery in Seattle, Washington. Matt has passion for exceptional whiskies that reflect the region where they were made. He has received a General Certificate in Distilling from the Institute of Brewing and Distilling in London, as well as a Postgraduate Diploma in Distilling from the International Center for Brewing and Distilling at Heriot-Watt University. Matt's work in American single malt whiskey has been praised by business and trade organizations alike, including being named to the Forbes 30 Under 30 list in 2016 and receiving the 2018 American Master Distiller of the Year award by Whisky Magazine. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our freshly redesigned website BourbonLens.com to check out our blog posts, whiskey news, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens About Westland Distillery: Founded in 2010 and acquired by Remy-Cointreau in 2017, Seattle's Westland Distillery brings a new and uniquely American voice to the world of single malt whiskey by exploring possibilities that have been ignored for generations. Along the way, Westland has been recognized as the country's leading producer of American Single Malt Whiskey and founded the formal establishment of the emerging American Single Malt Whiskey category by starting the American Single Malt Whiskey Commission. While the distillery uses the same basic ingredients and processes used for centuries by traditional Old World single malt producers, it doesn't simply seek to replicate the results of its Scottish predecessors. Instead, Westland works to create whiskies that reflect the distinct qualities of its time, place and culture in the Pacific Northwest. All of Westland's expressions are distilled at the Seattle distillery from 100% malted barley and fermented with a unique Belgian Saison brewer's yeast before maturing in one of a variety of cask types, including new American oak, ex-Bourbon, ex-Sherry, and Garry Oak, to name a few.   Coverage and Praise for Westland Distillery: Episode 63: Westland American Single Malt Whiskey - Bourbon Lens Westland Distillery  American Single Malt May Soon Be an Official Designation | Wine Enthusiast Westland Distillery Celebrates 8th Annual Peat Week - Bourbon Lens  What an Official American Single Malt Category Means for the Future of Whiskey in the U.S. | VinePair TTB announces proposed American Single Malt standards Follow Matt Hofmann (@matthewhofmann) on Instagram American Single Malt Whiskey Commission

Walk into your favorite liquor store and look for a bottle of Westland American Single Malt. Where do you start? It's not in bourbon. It's not with the single malt scotches (or is it)? As this category grows and whiskey diversifies from region to region and country to country, it's time to have a serious talk about reorganizing store shelves. Chris Riesbeck and I will talk about that, he'll fill us in on Westland's history developing the ASM category, what it takes to be a brand ambassador, and I'll put him on the spot with a blind tasting!

This episode brings you an American Single Malt from Westland Distillery. What a way to kick off the podcast for 2022, tasting Whisky from a Distillery we spoke about several times in 2021. As well as analysing the dram we discuss all things Whisky including; Distillery visits, Fife, Whisky festivals, roasted malts, the Whisky news, hard to find bottles, arts and crafts, the Scotch Whisky League, Whisky in ceramics and of course, the return of Maltbusters and the winner is announced from the previous podcast. Remember to send your answers to Maltbusters to us on Instagram @caskstrengthpod and the winner will be announced on the next show. Sit back, pour a dram and enjoy the show folks! Please like, download and subscribe to the podcast. Follow us on Instagram and Twitter @caskstrengthpod and email any requests / recommendations to caskstrengthpodcast@gmail.com or message us on our social media pages. Edited: Nathan Currie All view are our own.

In this episode, Matt gets back together with Steve Hawley from Westland Distillery in Seattle to taste through (and talk about) The Judgement of Westland. The Paris Wine Tasting of 1976, also known as the Judgment of Paris, was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Californian wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. In the spirit of the Judgment of Paris, Hawley and Westland set out on a mission to establish that single malt whiskies should be evaluated on their own merits, rather than (primarily) on where they've been made. This conversation between Matt and Steve takes a journey through roughly five months, more than 2,000 individual tastings, and single malts from America, Australia, India and Scotland. And the results are quite surprising! --- Send in a voice message: https://anchor.fm/single-malt-matters/message

In this episode, we are joined by Isaac Jahns of Big Sage Organics, Brian Estes of LINC Malt, and Matthew Hoffman of Westland Distillery as we follow the journey of a barley crop along the organic grain supply chain from farm to malthouse to distillery. We cover a lot of ground in this episode, discussing the formation of a valuable partnership, barley and its role in soil health, and elements that contribute to unique flavors in craft whiskey.The Farm Walks Podcast is collaboratively organized by WSU Extension, Tilth Alliance and WSU Food Systems. This episode is generously supported by Organic Valley's Farmers Advocating for Organic (FAFO) grant program.

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.   Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.   Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.   Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland's commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.   Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.   For more information on Westland Distillery: https://bit.ly/3GPi75c   Follow Westland on Instagram: https://bit.ly/3GPQlWj   Follow Matthew Hofmann on Instagram: https://bit.ly/3nXEXiN     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

It's always nice to have our friends from the Westland Distillery join us on One Nation Under Whisky. This time around Steve Hawley and Matt Hofmann challenge Joshua and Jason to a blind tasting to see if Scottish, American, Indian, and Australian single malt producers are creating whisky of an equal caliber from a quality standpoint. If you're as terrible a blind taster as Joshua and Jason are, you're going to love this episode!   So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Connie and Tom have been away on vacation and they've got lots of tips about how to make the most of making meals at your getaway hideout. Things are changing again at PCC, Orcas has a service problem, new restaurants are popping up all over and events are lighting up the calendar again. All that and more on this month's edition of the Seattle DINING! Show.

A growing number of American craft distillers are exploring a whiskey category that is not (yet) officially recognized by the federal government. The American Single Malt Whiskey Commission, which is more than 170 distilleries strong, hopes to change that. The group has proposed a standard of identity for the category, and the Alcohol and Tobacco Tax and Trade Bureau (TTB) recently announced that the matter will be addressed in its upcoming spring unified agenda. Steve Hawley of Westland Distillery in Seattle is one of the commission's founders and its president. In the latest episode of The Craft Spirits Podcast, Hawley discussed the commission's efforts to establish and protect the category across the globe. He also talked about common misconceptions about the category, as well as future opportunities for craft distillers making American single malt.

Zach joins Westland Distillery co-founder Matt Hofmann at his Seattle distillery to discuss Hofmann's intense focus on using Pacific Northwest ingredients throughout their American Single Malt Whiskey range, their experimentations with heritage strains of barley, and much more. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

This week's guest on Spirits of Whisk(e)y is Seth Benhaim, Founder & CEO of L.A.'s Infuse Spirits, makers of Broken Barrel Whiskey. Listen and learn how this inveterate entrepreneur went from infusing premium vodka with fresh and dried whole fruit to creating a range of whiskeys that employ broken barrel staves in an oak bill unique to each expression. Plus we catch up on what's new with past guest Matt Hofmann, Master Distiller at Seattle's Westland Distillery, in the first edition of "Whiskey Whereabouts." Then savor Chef Louise Leonard's suggestions for pairing Broken Barrel's Fen Walker, a blend of American whiskeys finished in peated Islay cask and Spanish sherry staves, with Salted Dark Chocolate Bread Pudding topped with Dried Cherries and Whiskey Whipped Cream. Yum! Please visit www.spiritsofwhiskey.com to see this episode's full show notes, listen to past episodes and coming attractions! WACJ ad Music- HillbillyBed Creative Commons Music by Jason Shaw on Audionautix.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

Adam and Zach are joined by their new co-host, VinePair's executive editor Joanna Sciarrino, to discuss whether to-go cocktails will remain both legal and popular as vaccines are widely available and many areas have already lifted or will be lifting restrictions on indoor drinking and dining: will the joy of having a drink in the park or on the street be viable without the limitations of the pandemic? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or whatever podcast platform you prefer, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is drinking: Transmitter Brewing's Plum GoseZach is drinking: Westland Distillery's Colere American Single Malt WhiskeyAdam is drinking: a Perfect Martini at Gage & Tollner See acast.com/privacy for privacy and opt-out information.

Westland Distillery's very own Matt Hofmann returns to discuss agriculture, barley malting, heirloom barley, new whiskies and whisky making with Joshua and Jason. As per usual when Matt Hofmann is on the podcast it gets geeky AF. Strap in, y'all!   As usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

In our last episode, we looked at how different types of Rye produce different flavors in whisky. While that's relatively new understanding for Rye, it's been common practice for generations among distillers to search out the latest, greatest Barley strains available for making single malts. However, most of those strains are selected not by distillers, but by maltsters looking for yield per acre and not necessarily flavor per dram. Seattle's Westland Distillery has been working with Barley mavericks in Washington's Skagit Valley to explore strains that don't exist in the "commodity system" for several years, and master distiller Matt Hofmann joins us with the story behind Colere, their upcoming single malt series that focuses on those unique strains of Barley. We'll also have the week's whisky news, including a management shakeup on Islay that caught the island by surprise. 

Bob and Brad take the final eight films form their Madness-style bracket and crown one film the champ. Meanwhile, they sample three different types of whiskey from Westland Distillery. Film & Whiskey Podcast. New episodes every Monday. Film & Whiskey Instagram Film & Whiskey Facebook Film & Whiskey Twitter Call-in Line: (216) 800-5923 Email us! Join our Discord channel! Theme music: "New Shoes" by Blue Wednesday Sound effects via Daniel Simion and espectral --- Send in a voice message: https://anchor.fm/filmwhiskey/message Support this podcast: https://anchor.fm/filmwhiskey/support

On this week’s podcast, we have your back! Don’t worry about it! Christmas is coming and if you’re worried about what to buy your whisky loving friend (or need ideas for your own Christmas list) we’ve put together a comprehensive list of exciting and reasonably priced gifts to brighten up any stocking! With the help for past guests including Matt Hofmann, Master Distiller of the Westland Distillery, Founder of the independent bottler Great Drams: Greg Dillon, and the Whisky Wizard: Bill Abbott of The Whisky Exchange, we’ve put together a list of fantastic gifts any whisky fan would love to receive (check below for a list and links). Also on this week’s show we’re joined by Stuart Baxter and Peter Jones of “Chocisky” to educate us and our listeners on their special brand of chocolate developed to compliment the water of life! Chocisky Socials - Instagram, Twitter, Facebook - @chociskywww.chocisky.co.ukPurchase Chocisky through Etsy - https://www.etsy.com/uk/shop/Chocisky?ref=simple-shop-header-name&listing_id=742843769 You can of watch the full, uncut video of that interview with Stuart and Peter if you are a whisky and things Patreon. If you’d like to become one and help support the show then please head over to patreon.com/whiskyandthings or follow the link at whiskyandthings.com The Whisky and Things 2020 Christmas List Billy Abbott - The Whisky Exchange Glassware - Perfect measure Glasshttps://www.thewhiskyexchange.com/aff/4431902/p/46180/perfect-measure-whisky-glass-in-gift-box Glassware - Perfect measure Glass 6 Packhttps://www.thewhiskyexchange.com/aff/4431902/p/46181/the-perfect-measure-whisky-glass-6-pack Tuath Glasshttps://www.angelsshareglass.com/products/tuath-the-irish-whiskey-glass Book - Dave Broom, The Way of Whiskyhttps://www.amazon.co.uk/Way-Whisky-Journey-Around-Japanese/dp/1784721425 Book - Raw Spirit, Iain Bankshttps://www.amazon.co.uk/Raw-Spirit-Search-Perfect-Dram/dp/1529124786 Book - Whisky, A Tasting Course, Eddie Ludlowhttps://www.thewhiskyexchange.com/aff/4431902/p/51893/whisky-a-tasting-course Book - Bad Whisky, Edward Burnshttps://www.amazon.co.uk/Bad-Whisky-Scandal-Created-Successful-ebook/dp/B00APDJ792 Greg Dillon - Founder of Great Drams Chivas Regal Whisky Blending Kit https://www.amazon.co.uk/Chivas-Whisky-Blending-Kit-Blended/dp/B07L5MTD5Y Coloured Glencairnshttps://whiskyglass.com/new-coloured-glass-range/ Virtual Whisky Tasting Kits 27th Dechttps://greatdrams.com/whisky-shop/ Whisky Live at Homehttps://www.eventbrite.co.uk/e/whisky-live-at-home-tickets-127429165063 Book - The Great Drams of Scotland - “It’s alright”https://greatdrams.com/product/greatdrams-scotland-book-greg-dillon/ Matt Hofmann - Master Disriller/Co-Founder of The Westland Distillery Westland Distillery Swag - Shirts, Hats, Soaps? and other goodies!https://shop.westlanddistillery.com Dave and Nick’s additions Book - The Whisky Manual, Dave Broomhttps://thewhiskymanual.uk/ https://www.amazon.co.uk/Whisky-Manual-Dave-Broom/dp/1845337557 Cocktail Elephant Biwa Lakehttps://www.thewhiskyexchange.com/p/25539/cocktail-elephant-biwa-lake-large-mixing-glass A more economical cocktail mixing glass https://www.thewhiskyexchange.com/aff/4431902/p/28347/mixing-glass-libbey-26oz-75cl Julep Strainerhttps://www.thewhiskyexchange.com/aff/4431902/p/32363/cocktail-elephant-julep-strainer Hawthorne strainer https://www.thewhiskyexchange.com/aff/4431902/p/45362/cocktail-elephant-hawthorne-strainer Cocktail Elephant Bar Spoonhttps://www.thewhiskyexchange.com/aff/4431902/p/32361/cocktail-elephant-bar-spoon Flavoured Bittershttps://www.thewhiskyexchange.com/aff/4431902/p/56695/angostura-bitters-collection-3-bottles Next Week’s Whisky - Port Charlotte 10 Year Heavily Peated - TWE Whisky of the Year 2021.https://www.thewhiskyexchange.com/aff/4431902/p/43962/port-charlotte-10-year-old Whisky and Things “Swag” you may not have seen yet… The “I’m Glenlivid” T-Shirt etc…Yeah… if you’ve read this far down in the list… You’re in for a treat!https://www.zazzle.co.uk/store/whiskyandthingsor at http://www.whiskyandthings.comWhisky and Things:Become a Patron: https://www.patreon.com/whiskyandthingsMerch and info: http://www.whiskyandthings.comBe sure to find our playlist on Spotify: Whisky and Things - The Playlist Social media:https://www.facebook.com/whiskyandthingshttps://www.twitter.com/whiskyandthingshttps://www.instagram.com/whiskyandthingspodcast For business enquiries: info@whiskyandthings.com Nick Kent:https://www.facebook.com/nickkentmusichttps://www.twitter.com/nickkenthttps://www.instagram.com/mrnickkent Dave Giles:https://www.facebook.com/davejgilesmusichttps://www.twitter.com/davejgileshttps://www.instagram.com/davejgilesSupport this show http://supporter.acast.com/whiskyandthings. See acast.com/privacy for privacy and opt-out information.

This week's guest on Spirits of Whisk(e)y is Matt Hofmann, Co-Founder & Master Distiller at Westland Distillery in Seattle, Washington. Founded in 2010, Westland is widely recognized for an award-winning line of American single malt whiskeys that rely on regionally-grown ingredients, including locally-produced peat. In 2015, Matt's work was awarded Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year at its annual Icons of Whisky America awards ceremony. Listen and learn how Matt, after completing graduate studies in brewing and distilling at Heriot-Watt University in Edinburgh, Scotland, returned to his native Pacific Northwest, opened Westland Distillery, and started realizing his whiskey vision. Plus hear Chef Louise Leonard's suggestions for pairing Westland's Garryana Whiskey, a peated American Single Malt aged in Garry Oak, rather than the more common White Oak, with a fire-roasted tomahawk steak. Please visit spiritsofwhiskey.com for show notes, past episodes, and coming attractions! - Whiskey: A Chef's Journey ad Music provided by HillbillyBed Creative Commons - Music by Jason Shaw on AudionautiX.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

Exciting times on Whisky and Things as we welcome our first Master Distiller onto the podcast. Matt Hofmann who is also the Co-Founder of the Westland Distillery joins the guys on a Zoom call via Seattle, Washington to talk about all things Westland, as well as go into depth about their latest release, the Garryana 5, Single Malt Whiskey from their new Outpost Range. Hear Matt and the boys discuss the company’s history, philosophy and pride in producing a truly unique range of American Single Malt Whiskey as well as taste the new 2020 release. Enjoy! Find out more about the Westland Distillery here - https://www.westlanddistillery.com Purchase this week's whisky from The Whisky Exchange and help us out in the process - Westland Garryana 5 2020 Release, Single Malt Whiskey. https://www.thewhiskyexchange.com/aff/4431902/p/57188/westland-garryana-2020-release Remember, you can get a 20% Discount on merch from our website http://www.whiskyandthings.com until November 30th by entering the code BLACKFRIDAY20 at the check out. So go grab your Whisky and Things Glencairn Glasses, Hoodies and T-Shirts!Whisky and Things:Become a Patron: https://www.patreon.com/whiskyandthingsMerch and info: http://www.whiskyandthings.comBe sure to find our playlist on Spotify: Whisky and Things - The Playlist Social media:https://www.facebook.com/whiskyandthingshttps://www.twitter.com/whiskyandthingshttps://www.instagram.com/whiskyandthingspodcast For business enquiries: info@whiskyandthings.com Nick Kent:https://www.facebook.com/nickkentmusichttps://www.twitter.com/nickkenthttps://www.instagram.com/mrnickkent Dave Giles:https://www.facebook.com/davejgilesmusichttps://www.twitter.com/davejgileshttps://www.instagram.com/davejgiles Support this show http://supporter.acast.com/whiskyandthings. See acast.com/privacy for privacy and opt-out information.

Seattle's Westland Distillery was founded in 2010 and has quickly made its mark on the worldwide whiskey scene. Westland's Co-Founder and Master Distiller Matt Hoffmann and Director of Marketing Steve Hawley sit down with Adam and Matt to walk through their unique vision of American Single Malt Whiskey. We dive deep on the specifics of their processes and their ingredients, and explore the wonderful overlap of malt flavors that exist between their distillery and the beer community.

American Single Malt Whiskey is on the rise and Wanderback Whiskey is right in the middle and playing a unique role. Phil Downer, Founder of Wanderback Whiskey, joins the Bourbon Lens to discuss the growing market category and what inspired him to create his unique brand.  Wanderback produces hand-crafted, limited edition American single malt whiskeys in Hood River, Oregon. Instead of making a flagship whiskey and reproducing the same taste over and over, Wanderback prefers to explore the endless possibilities of American whiskeys through partnerships. Once distilled, their whiskey is transported to the family Farm in Hood River, Oregon for aging. Barrel selection is a deep passion and exploring unique cask types allows the whiskey to unveil its final and fullest expression. This process gives Wanderback the freedom to interpret endless iterations of limited edition American single malt whiskeys. They have currently released 3 batches and intend to release annually in addition to special releases.  We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. 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   Links: The Whiskey Wash - Wanderback Whiskey - A Sourced Whiskey Story Done Right Hood River Oregon Tourism Distiller.com - American Malt Whiskey Seven Fifty.com - Emerging Styles of ASMW Vine Pair - American Single Malt Whiskey Esquire.com Best American Single Malt Whiskey Bottles Whisky Advocate - American Malt Whiskey American Single Malt Whiskey Commission More About The Brand Phil Downer founded Wanderback Whiskey Co. out of a strong passion for the burgeoning American single malt whiskey category, a belief that collaboration and transparency would create better whiskeys, and his desire to revitalize the family cherry orchard in Hood River, Oregon. Phil is currently completing his Brewing and Distilling Diploma at the famed Heriot Watt University in Scotland. Wanderback has a unique mission and production process that combines the experience of top distilleries around the country with the mastery and vision of Wanderback’s founder, Phil Downer, to create small batches, of limited edition American single malt whiskeys in Hood River, Oregon that are unique, bold, and draw on the bounty of the Pacific Northwest. Details on the 3 Batches Enjoyed During this Episode Batch No 1 American single malt whiskeyMade in collaboration with Westland Distillery in Seattle, our first ever American Single Malt whiskey release is an exceptional single malt made from a mix of four flavorful PNW barley malts and aged in new American oak barrels. Winner of the 2018 double gold medal from The American Distilling Institute. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: Minimum 3 yearsDistillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak CasksBottle Proof: 90 Proof Batch No 2 American single malt whiskey Batch No. 2 is made from the same grain bill as our first release. But, this time around we’ve explored unique finishes by transferring the whiskey into Nicaraguan ex-rum and Heaven Hill ex-bourbon barrels at our farm in Hood River, Oregon. The additional six months in these barrels lends the whiskey a sweeter, savory and less smoky flavor profile. Winner of the 2020 gold medal from the San Francisco World Spirits Competition. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: Minimum 4 years in New American Oak then additional 6 months finishing in Nicaraguan ex-rum and Heaven Hill ex-bourbon casksDistillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon Nicaraguan ex-rum and Heaven Hill ex-bourbon casksBottle Proof: 100 Proof Batch No 3 American single malt whiskeyBatch No. 3 is made from the same grain bill as the prior releases.This batch has been aged for a minimum of 5 years in new american oak and ex-bourbon barrels and finished in port wine casks. The port wine cask and the longer aging period have created a truly complete whiskey to add to our lineup. The effects of the port barrels display a smooth balanced mouthfeel with notes of dried dark fruits, cocoa nib, and toasted pecan. This is not your port forward whiskey. The true beauty of this whiskey is found in a happy medium of influence from the various casks used while not overshadowing the amazing product we started with. Mash Bill: Washington Select Pale Malt, Pale Chocolate Malt, Munich Malt, Crystal MaltAged: 5 years in New American Oak and ex-bourbon barrels with an additional 6 weeks finishing in port wine casks.Distillation Type: Double pot distilledBarrel: 53-Gallon High Toast, Low Char New American Oak Casks plus 53-gallon French ex-port and Heaven Hill ex-bourbon casksBottle Proof: 90 Proof    

The Cottonmouth Club Presents promotes bars, bar culture, cocktails and spirits. In this episode, we do a deep dive into American Single Malt Whiskey with Westland Distillery's Chris Riesbeck.Our discussion starts with Westland Whiskey, but we ended up talking about so many aspects of whiskey, how it's produced, and the idea of provenance as it applies to distilled spirits. Some highlights include:- What is American Single Malt?- The specific science of distillation- How malting is like a Giant Hamburger- The Barley Economy- Microclimates in the Northwest- The utility of barley as a flavor component- Distilling 101- Mind your teeth!- What do yeast eat?- How local is local?- Why America should be known for its single malts- Prohibition resets the clock- What is the American Spirit?- Cultural Terroir- Beer connection to the Northwest- The craft spirits movement as true craft- Where you age matters- Air dried vs. kiln dried barrels- Tannins- Coopers and the things they know- What about charcoal?- Do you have to be so dorky?- Regional topicity (whatever that means)- Whiskey as an agricultural product- What about cocktails?- Seattle as an incubator of ideasMusic: The following samples were retrieved from the Free Music Archive of the Library of Congress, Web Archives Division: “The Place that Never Get Old,” “A Weird Mechanism,” “Every Myths Are True,” “Frog in the Well” Support the show (https://www.paypal.me/michaelneff)

We're discussing a new style of whiskey for us, American Single Malt Whiskey.  And who better to talk with than Westland Distillery, co-founders of the American Single Malt Whiskey Commission.  We discuss what makes an American Single Malt Whiskey and the efforts to ratify a definition on a national level to protect the whiskey category.   We enjoyed 3 of Westland’s single malts; American Oak, Sherry Wood, and Peated.  Made from 100% barley, American Single Malt Whiskey may not share a lot of similarities with Kentucky Bourbon, but we enjoyed exploring the style. The rise in interest of the category has developed a lot of unique offerings across the country to compete with bourbon and rye whiskey. According to the American Single Malt Whiskey Commission, there are six standards of identity. An American single malt must be: Made from 100% malted barley Distilled entirely in one distillery Mashed, distilled and matured in the U.S. Matured in oak casks of a capacity not exceeding 700 litres Distilled to no more than 160 proof (or 80% ABV) Bottled at 80 proof (40% ABV) or more LINKS: Westland Distillery American Single Malt Whiskey Commission How Westland Is Leading An American Single Malt Revolution Matt Hofmann, Westland Master Distiller - Interview What Is American Single Malt Seattle Scotch Is A Thing. And It’s Good. NOTE: This show was recorded prior to the outbreak of Coronavirus/ Covid-19 in Seattle Washington and the surrounding areas.  We do not address this topic in this show for that reason. We send our best wishes to everyone that has been impacted by this virus and pandemic.   Thanks for sticking with us each week, we enjoy interacting with our listeners so please reach out anytime! We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. 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 BourbonLens.com to check out our blog posts and see what we are up to. - Scott, Michael, & Jake

In this important episode, Matt talks with Mr. Steve Hawley from the American Single Malt Whiskey Commission about the history and mission of the Commission, as well as the trajectory of the category. --- Send in a voice message: https://anchor.fm/single-malt-matters/message

This week we have another double whiskey episode. The first up is Penderyn Legend Single Malt Welsh Whisky from the Penderyn Distillery in Wales. Afterwards we try Garryana 4|1 Whiskey from the Westland Distillery in Seattle, Washington. More information and show notes can be found at caskmatespodcast.com/penderyn-garryana. Afterwards it is that time of the year again where the Oscars are on the mind. This year we break down some of the top categories and give our opinions on the nominees and predictions of the winners. The categories we break down are: Best Picture Best Director Best Actor Best Actress Best Supporting Actor Best Supporting Actress Above all, thanks for listening and we will see you again next week. Music by The Passion HiFi

Meet two 20 yr veteran Marines from Hawaii who have launched a new whiskey Old pali Road https://www.koolaudistillery.com/ on the Island of Oahu. Plus our 2nd part of 2 with Matt Hofmann of https://www.remy-cointreau.com/en/brands/westland-distillery/ in Seattle.

The 3rd in my founders series, representing a continued evolution in our whiskey education.  In the early episodes of S1, Allison Parc introduced us to the concept of terroir, how a spirit is influenced by the natural environment wherein it’s produced and what that meant to her and Brenne. Later that season, Colin Spoelman of Kings County dug deep into the importance of regionalization to the future of American Whiskey.  In this episode, I’m talking with Matt Hoffman of Westland Distillery of Seattle who brings things full circle & explains how these two concepts are not only linked from a geological sense, but for Westland, to a cultural and spiritual sense - the Pacific Northwest.

In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press.  Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter.   Other topics include:  making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes.  Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: The tyranny of abundance: the fat of the pig, 2:54 Family Pig Class recap, 6:11 Avoiding nitrites: for health or other reasons?, 17:33 Salami, 30:00 Killing ducks, 37:50 Poultry fatting house, 42:37 Part 2 Show Notes: Poultry slaughter: efficiency vs. humaneness, and aesthetics, 1:00 Stunning to kill: “The Finisher” pithing tool introduced, 2:30 How to make Duck a la Presse, 9:08 Plumage as a veil that both covers and reveals:  16:32 Retaining the veil to reveal both the nature and reality of the animal, 17:45 How commodified forms of meat allow us to forget that we are a burden to the earth, 22:13 Receiving the Gift: how docility to the nature of an animal yields more than is given, 22:35 Ethics of certain animal products, 33:33 Preserving meat in its own fat Confit, 41:34 Rillettes, 47:20 Making soap from lard, 51:36 Links for Episode 43: The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses, by David Asher:  https://www.amazon.com/Art-Natural-Cheesemaking-Traditional-Non-Industrial/dp/1603585788 Links for Episode 44: "The Finisher" by Adrenaline.com:  https://adrenal-line.com/ Dan Barber, chef and co-owner of Blue Hill at Stone Barns, on Chef's Table:  https://www.imdb.com/title/tt4360158/ Westland Distillery:  https://www.westlanddistillery.com/ On the Anatomy of Thrift:  Fat and Salt:  https://farmsteadmeatsmith.com/films/  

American Single Malt Whiskey is a rapidly expanding category in liquor. We are joined by one of the foremost experts, Matt Hoffman of Westland Distillery, to discuss the history of single malt, what it takes to make it, and why the United States is in a prime position to be a leading distiller. Matt is a repository of knowledge when it comes to whiskey and this is a cant' miss episode because of it. 

Not only is Westland Distillery leading the charge for American single malt whiskey, but they're capturing the Pacific Northwest in every bottle of single malt whiskey they produce (yes, whiskey with an E, it's American). Westland cofounder and master distiller Matt Hofmann leads the Barrel to Bottle team through an in-depth tour of his whiskies, from their core range - American Oak, Peated, and Sherry Wood - plus multiple years from their limited Peat Week and Garryana releases. Stick around for the Q&A segment, when the team answers your question for a $20 Binny's gift card. This week, it's all about grain whiskey.

In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.  We also discuss head cheese, lard, lardo, roasting a whole piglet, and more! *** We apologize for the sound quality; we had technical issues and salvaged what we could.  Thank you for listening. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 2 Show Notes: Making headcheese without the cheeks...  Is it worth it?, 1:00 Removing lead bullets from the head, 9:29 Roasting a whole piglet, 11:57 To shoot or stick? 17:41 "Odd bits" side dishes, 19:57 Leaf lard - how to render to remove smell, 27:58 Curing lardo, 31:30 How we're preparing our Thanksgiving ducks, 39:13 Links for Episode 21: Westland Distillery: https://www.westlanddistillery.com Charcuterie and French Pork Cookery, by Jane Grigson:  https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson Burton Hill Farm, Vashon Island: http://burtonhillfarm.com

Seriously, it doesn't get much geekier than this. Listen in as Joshua and Jason discuss the art and science behind fermenting/brewing, distilling, wine making, casks, the importance of water, beer terroir, and hyper terroir as it pertains to grapes, peat, water, oak, and also, barley. And to think, all of this was done in front of a live audience at Westland distillery! The players: Matt Hofmann, Westland Distillery Matt "Skinny" Roberts, Black Raven Brewing Nick Heppenstall, Odin Brewing Steve Griessel, Betz Family Winery Joshua and Jason, One Nation Under Whisky Special thanks to Westland Distillery for hosting our live event at their distillery. Thanks, too, to the panelist, and to the good people that came out on March 14, 2018 to come watch us do geeky podcasting live. So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song- Moana McAuliffe for designing our Podcast Logo- Blue Yeti for making great microphones- RØDE for making *really* great microphones- Focusrite for making awesome USB receivers- Olympus and Tascam for making fine mobile recording devices- Joshua Hatton for producing and editing

Lauren and Brandon discuss the landscape of heritage breed pork production in the U.S. on the small scale.  You'll see that for being heritage breed enthusiasts they hesitate to encourage everyone to go get the first heritage animals you can get your hands on. For the sustainability and long term conservation of these breeds we need to expand the focus from only the 1) breeding and 2) raising (the first two links in the chain of their lifespan) of these pigs, and start 3) processing, 4) marketing and 5) eating (the latter 3 links in the chain) these pigs as they should be....which is very different from how lean pigs ought to be processed, marketed and eaten. Topics Discussed Introduction and Announcements: Join us on Instagram!  We do stories several times a week on what Brandon's doing in the shop and on the field. Meatsmith Mangalitza Pork Share partnership with Westland Distillery; you can sample our pork paired with their whiskey at Cochon 555 competitions throughout the country in 2018. Come taste it out in Seattle April 22nd, Austin in May, as well as Miami and Denver in June. One more Mangalitza share is available for purchase now!...and more to come this summer, so email us to reserve one: harvest@farmsteadmeatsmith.com Membership will be open through April 11th!.... (extended from the original April 8th deadline.) Come to the Feast of Divine Mercy!  April 8th, 2018, or any 2nd Sunday of Easter in the future (the Sunday after Easter Sunday). Check out the Vimeo film below and email us for details. Content: Making heritage breed livestock sustainable; a straight-shooting conversation on the pork heritage breed landscape in America. 'Heritage' is a confusing term; 'lard pig,' 'bacon pig,' and 'lean pig' might be better to indicate the actual physiology of the pigs you're growing, processing and eating. Pastured Pork? This can be a misleading term. The allure of taking 'free' heritage/rare breeds (or any livestock!) before you're ready. Lauren's 5 step (another phase outline :) narrative for the heritage livestock you're supposed to breed, raise, process, sell and eat. Breeding (often the only step small agriculture wants to promote and improve). Husbandry Processing Selling Eating Hardships exist at each stage of the heritage animal's biological and economic lifespan.  For the sustainability of small farmers growing them, butchers harvesting them, and consumers purchasing them, we must raise the bar at each of these phases. Tangent on Pig Psychology...which is especially important to consider when slaughtering non-heritage breeds. Discerning lard pigs from bacon pigs from lean pigs to help you in your husbandry plan. Economic realities of the custom processor in America: they are all setup (infrastructure, personnel, work flow, etc.) to process all pigs as if they are lean pigs....thereby rendering much of the hard-won/husbanded fat on the lard or bacon heritage breed.  This can mess with the financial expectations of the farmer, or (if a processor does grant the customer all the fat that the farmer asked for) many times a consumer may be--at best--confused or--at worst--frustrated, and forego purchasing a heritage breed again: this creates a vicious cycle that is hard to extract oneself from, no matter where you stand in the narrative. No more blaming the Heritage breed for problems that are a result of monkey wrenches in the system between farmer, processor and consumer! Where the rubber meets the road is setting the price...farmers must charge properly, and consumers must pay properly.  This is the beginning of real value and real economy; no one is getting exploited. We must also think of heritage breed fat as treasure, rather than burden....which will help the economic sustainability of the consumer in the long run. Links for Episode 10 -Instagram page: https://www.instagram.com/farmsteadmeatsmith/ -Maynard Davies: https://www.amazon.com/Maynard-Adventures-Bacon-Curer-Davies/dp/1873674643 & https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083 -Meatsmith Mangalitza  and Gloucester Old Spot Pork Shares for Sale: https://farmsteadmeatsmith.com/pork-shares/  -Westland Distillery: http://www.westlanddistillery.com -Cochon 555 nation-wide events: http://cochon555.com -Meatsmith Membership: https://farmsteadmeatsmith.com/membership/ -Divine Mercy Feast lamb roast: https://vimeo.com/23298413 -Canlis; Seattle's landmark fine-dining restaurant: https://canlis.com   Support A Meatsmith Harvest podcast on Patreon: https://www.patreon.com/meatsmith

Sportdram! Red Slap, Green Grip, and Blue Buzz: the latest "gotcha" from Seattle's own Westland Distillery.  Listen in as Joshua and Jason have a sit down with Matt Hofmann and Steve Hawley of Westland (and their good friend SwedeScot) to discuss 2018's April Fools joke! So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song- Moana McAuliffe for designing our Podcast Logo- Blue Yeti for making great microphones- RØDE for making *really* great microphones- Focusrite for making awesome USB receivers- Olympus and Tascam for making fine mobile recording devices- Joshua Hatton for producing and editing

Zach chats with Master Distiller Matt Hofmann of Westland Distillery, one of the most critically acclaimed producers of single malt whiskey in America, about exploring the terroir of the Pacific Northwest through new strains of barley, oak, peat, and more.

Getting your whisk(e)y geek on can be a ton of fun. Joshua and Jason are not quite sure it gets any more fun or geeky than a good conversation with Matt Hofmann of Westland Distillery. Whisk(e)y geekery to the side, Matt has more passion in him than most and more talent than you can shake a stick at. He's good people. So, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation!Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song- Moana McAuliffe for designing our Podcast Logo- Blue Yeti for making great microphones- Olympus and Tascam for making fine mobile recording devices- Joshua Hatton for producing and editing

Nick and the Blind Tasting Buddies take a field trip to the Westland Distillery, for an in-depth tour with whiskey pro Dave McCowen. From deductive wine tasting to advanced cocktail techniques, Medium Plus is all about elevating the taste and skills associated with enjoying these fine beverages.

Episode four point five of One Nation Under Whisky podcast is here - who knew there'd be a partial and surprise episode on April 2, 2017? Well, we did, that's who. Bucking this new trend of releasing an episode every other Wednesday, we just *had* to clue you in on a portion of our conversation with Matt Hofmann (Master Distiller) and Steve Hawley (Maniacal Marketing Marauder) from Westland Distillery. That portion? Boldsmooth, the latest innovation in whisky ridiculous tomfoolery! Happy April Fools Day, one day after!Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song- Moana McAuliffe for designing our Podcast Logo- Blue Yeti for making great microphones- Olympus and Tascam for making fine mobile recording devices- Joshua Hatton for producing and editing

Steve, Ben and the Beast Masters welcome Chris Riesbeck of Westland Distillery for a very special event at the Norwood Club in NYC. We were very happy to have the club taste through the full line up of Westland’s whiskies.  Westland is one of our very favorite craft distillers and one of the leading producers of American Single Malt whiskies. Tune in to learn what makes Westland unique and delicious as Chris gets into everything from the barley in their malts to the wood in their barrels and everything in between. This particular evening was doubly sweet as it was the first in what we hope to be a series of events at the amazing Norwood Club.  The folks at Norwood are expert hosts and their club is truly a marvel - beautiful and sophisticated but completely fun and unpretentious.  A perfect setting for the Beasts to dig into Westland’s American Oak, Sherry Wood, Peated, Garyanna, and Winter 2016 offerings.    

Matt & Justing welcome Brian Mura from Westland Distillery to the show to talk the Westland family of single malt scotches. It's fascinating conversation with a distillery recently named the best in the nation!

A sense of direction @WestlandWhiskey @gobourbon @TheBourbonMafia @FineSpirits_FL Co hosts : Good ol Boy Harmeet, Made Man Maury, and Made Man Bob SIPS Episode – A distillery takeover featuring Westland Distillery. A distillery with a lot of pedigree and talent. We decided to take a look at the juice and step around the eons of hype. If you want to discover American Peat, this show is for you. We cover a good lineup of products that you can find widely available:   Westland's American Oak SIPS -2 Westland's Peated Malt SIPS -4 Westland's Sherry Wood SIPS -3 Westland Garryana SIPS -3 Westland Single Malt Barrel 606 SIPS -3   Sips, Suds, & Smokes™ info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. This episode is sponsored by Fine Spirits Wine & Liquors, home of the Enomatic machines. www.finespirits.net   and also sponsored by   The Bourbon Review www.gobourbon.com   More information on the Bourbon Mafia, a fraternal organization of whiskey aficionados. www.thebourbonmafia.com

A sense of direction@WestlandWhiskey @gobourbon @TheBourbonMafia @FineSpirits_FL Co hosts : Good ol Boy Harmeet, Made Man Maury, and Made Man Bob SIPS Episode – A distillery takeover featuring Westland Distillery. A distillery with a lot of pedigree and talent. We decided to take a look at the juice and step around the eons of hype. If you want to discover American Peat, this show is for you. We cover a good lineup of products that you can find widely available: Westland’s American Oak SIPS -2 Westland’s Peated Malt SIPS -4 Westland’s Sherry Wood SIPS -3 Westland Garryana SIPS -3 Westland Single Malt Barrel 606 SIPS -3 Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. This episode is sponsored by Fine Spirits Wine & Liquors, home of the Enomatic machines. www.finespirits.net and also sponsored by The Bourbon Review www.gobourbon.com More information on the Bourbon Mafia, a fraternal organization of whiskey aficionados. www.thebourbonmafia.com You can now download our Android app to enjoy the show anytime on your Android device.

When you think of Single Malt Whiskey, you probably think Scotch.  Some great Single Malts are popping up throughout the U.S. including Westland made in the city of Seattle, Washington.  We talk with Master Distiller Matt Hoffman. Listen with the audio player on this page on the Bartender Journey Web Site or Subscribe on iTunes or Android.  You can also listen on Stitcher Radio. Matt Hofmann is co-founder and master distiller at Seattle’s Westland Distillery. Westland has become America’s leading single malt distiller, which won the title “2015 Craft Whiskey of the Year” at the San Francisco World Spirits Competition and was named the “2015 Whiskey of the Year” by the American Distilling Institute. Book of the Week: Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits  by Lew Bryson, forward by David Wondrich Cocktail of the Week: Penicillin Cocktail2 oz. blended Scotch whiskey
¾ oz. fresh lemon juice
¾ oz. honey syrup2-3 quarter-size slices fresh ginger
¼ oz. smoky Islay single-malt Scotch whiskey or Westland Peated American Single Malt Directions:  Muddle ginger in mixing glass.  Add honey syrup.  Muddle again briefly.  Add blended Scotch and lemon juice.  Shake with ice.  Double strain into an old fashioned glass with fresh ice.  Float smoky whiskey on top.  Garnish with candied ginger or lemon twist.Foot Problems for Bartenders and others who stand at work. Spending long periods of time on your feet can cause discomfort or worse! Find quality work shoes at Shoes For Crews and get $10 off your first order by using this link. Other helpful ideas:Make sure you have rubber mats on the floor behind the bar.Change your socks, and maybe your shoes halfway through your shift.Alternating shoes one day to the next may help.  Shoes take up to 48 hours to dry out completely.Compression socksRemember, shoes don’t last forever.  It might be time to buy new ones!Stretch and exercise - especially core muscles.Raise up one leg when possible.  The reason for the rail that runs along the front of the bar is to make it more comfortable to stand for long periods of time so that patrons will stay longer.  The same concept may be useful behind the bar.Losing weight can help.OSHA Document: Stay Safe in the RestaurantToast of the Week: May your home always be too small to hold all of your friends.

Seattle is known for coffee, but Westland Distillery wants Seattle to be known for its whiskey, too. Westland has already outgrown its original distillery, and is one of the few American distilleries producing single malt whiskey exclusively. Westland is also one of the few North American distilleries with its own peat bog...the only one in the region not designated as protected wetlands.

Enjoy great conversation with Advanced Sommelier Christopher Chan and special guests from around the World of Wine, Spirits, Cocktails, Good Food, Beer, Chefs, Events & Education.

Happy Hour Radio Features the best in wine, spirits, cocktails, food, beer, events & education from around the world. Seattle Advanced Sommelier Christopher Chan serves as your guide through the delicious world of food & drink.

Happy Hour Radio features the best in wine, spirits, cocktails, food, beer, events & education from around the world. Based in Seattle, WA - Advanced Sommelier Christopher Chan hosts, produces and tastes on-air with guest from the industry.

In this episode of Whiskey Cats, Jennifer visits Westland Distillery in Seattle, WA, we try some of their offerings and find out about the existence of whiskey dogs. Westland Distillery http://www.westlanddistillery.com/ Taste *Sherry Wood, American Single Malt Whiskey *American Single Malt Whiskey (Flagship) Whiskey Memory Alex Howe Music Norleans Lovas by Jeris featuring unreal_dm ccmixter.org/files/VJ_Memes/33400 CC Attribution Share-Alike (3.0) Don't Go Way Nobody Bessie Smith – “I’m Wild About That Thing”

London and Seattle have a few things in common: reputations for foggy, rainy weather...a vibrant cultural scene...and now, craft distilleries. Seattle's had them for several years, and the guys at Westland Distillery are actually on their second one, having moved from their original distillery to a brand-new one just south of downtown Seattle. London had whisky distilleries until 1905, but Darren Rook's London Distillery Company has just started making its first experimental batches of whisky in Battersea using one of the UK's smallest distilleries. We'll find out more on both distillers in this week's WhiskyCast In-Depth...in the news, the UK is implementing a new plan to certify the authenticity of Scotch Whisky, there's talk that the UK may cut whisky taxes ahead of the Scottish independence referendum, and Louisville's about to announce a major Bourbon event for this May.