{"version":"https://jsonfeed.org/version/1","title":"Spirits \u0026 Distilling Podcast","home_page_url":"https://spiritsanddistilling.fireside.fm","feed_url":"https://spiritsanddistilling.fireside.fm/json","description":"Enjoy and learn from conversations with leading distillers as co-hosts Sydney Jones, head distiller for FEW Spirits in Chicago, and Molly Troupe, master distiller for Freeland Spirits in Portland, Oregon, explore the technical and creative processes behind award-winning and storied spirits. It’s a podcast by distillers, for distillers, that covers the broad world of finely crafted spirits—botanical and herbal spirits, fruit distillations, agave spirits, grain spirits, and more. Listen as the hosts discuss every aspect of the process, from ideation and ingredient selection through conversion and fermentation, distilling, aging, finishing, proofing, and packaging. Subscribe to this bi-weekly podcast for tips and techniques that will help you make better spirits.","_fireside":{"subtitle":"Make and drink great spirits.","pubdate":"2025-04-29T11:00:00.000-06:00","explicit":false,"owner":"Spirits \u0026 Distilling","image":"https://media24.fireside.fm/file/fireside-images-2024/podcasts/images/f/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/cover.jpg?v=2"},"items":[{"id":"58e727ea-5d25-4c58-af56-388d38385558","title":"31: Sara Sergent of Alpine Distilling Blends Science with Instinct and Flair in Botanical Spirits","url":"https://spiritsanddistilling.fireside.fm/31","content_text":"Sara Sergent, master distiller for Alpine Distilling in Park City, Utah, has garnered countless accolades over her career, and today she works with some of the biggest names in the culinary world to bring their ideas to life, while also creating bespoke and diverse spirit expressions for guests at their social club. If there’s an ingredient out there, she’s probably tried it and worked through how it expresses best through distilling. Through the course of this episode, she shares that knowledge with us. Along the way, Sergent and host Molly Troupe cover:  \n\n\ndistilling challenging florals\nusing vapor extraction to preserve delicate details in sensitive ingredients\nchoosing which form of a plant—from root to flower—to use in distillation\nresearch methods for learning more about botanicals\njuniper variants from distant locales such as Japan and Croatia and their different impacts in gin\nthe range of expression in different-origin angelica root\nmaintaining botanicals in top shape for distilling and drying ingredients in-house\nthe impact of different peeling methods on lemon expression\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eSara Sergent, master distiller for \u003ca href=\"https://www.alpinedistilling.com\" rel=\"nofollow\"\u003eAlpine Distilling\u003c/a\u003e in Park City, Utah, has garnered countless accolades over her career, and today she works with some of the biggest names in the culinary world to bring their ideas to life, while also creating bespoke and diverse spirit expressions for guests at their social club. If there’s an ingredient out there, she’s probably tried it and worked through how it expresses best through distilling. Through the course of this episode, she shares that knowledge with us. Along the way, Sergent and host Molly Troupe cover:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003edistilling challenging florals\u003c/li\u003e\n\u003cli\u003eusing vapor extraction to preserve delicate details in sensitive ingredients\u003c/li\u003e\n\u003cli\u003echoosing which form of a plant—from root to flower—to use in distillation\u003c/li\u003e\n\u003cli\u003eresearch methods for learning more about botanicals\u003c/li\u003e\n\u003cli\u003ejuniper variants from distant locales such as Japan and Croatia and their different impacts in gin\u003c/li\u003e\n\u003cli\u003ethe range of expression in different-origin angelica root\u003c/li\u003e\n\u003cli\u003emaintaining botanicals in top shape for distilling and drying ingredients in-house\u003c/li\u003e\n\u003cli\u003ethe impact of different peeling methods on lemon expression\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"Whether she’s engaging with the wide world of ingredients or sourcing those from her own high-mountain backyard, master distiller Sara Sergent combines well-honed sensory skills with a methodical process for testing how processes and treatments change aroma and flavor expression in her award-winning botanical spirits.  ","date_published":"2025-04-29T11:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/58e727ea-5d25-4c58-af56-388d38385558.mp3","mime_type":"audio/mpeg","size_in_bytes":73037245,"duration_in_seconds":3015}]},{"id":"37e734a7-a82b-42a6-8910-b7d438512515","title":"30: Bob Dillon of Dismal Harmony Refines Flavors with Creative Flair","url":"https://spiritsanddistilling.fireside.fm/30","content_text":"Bigger world events have a way of bringing clarity and focus to individual goals, and for Bob Dillon of Dismal Harmony, the COVID pandemic gave him just the push he needed to change careers and explore the technical and creative side of craft distilling. Now, from his outpost in Morristown, New Jersey, he’s focused on both serving boundary-pushing cocktails and creating the spirits to make them possible. A recent Best in Show award for his Vidisha’s Masala liqueur from the American Craft Spirits Association’s 2025 competition is proof that his focus on finding new flavor expressions (within the confines set out by the TBB) is paying dividends.  \n\nIn this episode, Dillon and host Sydney Jones discuss:  \n\n\nthe challenges in opening a craft distillery\nbalancing technical precision and artistic creativity across a range of spirits\nbuilding a high-end tasting room with a refined cocktail program to support the distillery’s business plan\ndistillery techniques for achieving great results with challenging ingredients\nworking up to the edge of the TTB’s generally recognized as safe (GRAS) ingredients list\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eBigger world events have a way of bringing clarity and focus to individual goals, and for Bob Dillon of \u003ca href=\"https://www.dismalharmony.com\" rel=\"nofollow\"\u003eDismal Harmony,\u003c/a\u003e the COVID pandemic gave him just the push he needed to change careers and explore the technical and creative side of craft distilling. Now, from his outpost in Morristown, New Jersey, he’s focused on both serving boundary-pushing cocktails and creating the spirits to make them possible. A recent Best in Show award for his Vidisha’s Masala liqueur from the American Craft Spirits Association’s 2025 competition is proof that his focus on finding new flavor expressions (within the confines set out by the TBB) is paying dividends.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Dillon and host Sydney Jones discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ethe challenges in opening a craft distillery\u003c/li\u003e\n\u003cli\u003ebalancing technical precision and artistic creativity across a range of spirits\u003c/li\u003e\n\u003cli\u003ebuilding a high-end tasting room with a refined cocktail program to support the distillery’s business plan\u003c/li\u003e\n\u003cli\u003edistillery techniques for achieving great results with challenging ingredients\u003c/li\u003e\n\u003cli\u003eworking up to the edge of the TTB’s generally recognized as safe (GRAS) ingredients list\u003cbr\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"Bob Dillon  joins the podcast to discuss the technical and artistic vision behind his more familiar spirits as well as his ACSA best-in-show-winning Vidisha’s Masala liqueur.","date_published":"2025-04-15T20:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/37e734a7-a82b-42a6-8910-b7d438512515.mp3","mime_type":"audio/mpeg","size_in_bytes":63321447,"duration_in_seconds":3896}]},{"id":"4a39d2be-2550-4848-9f3f-0572412ba16e","title":"29: Devon Trevathan of Liba Spirits and Trovador Rum Distills Spirits with Stories","url":"https://spiritsanddistilling.fireside.fm/29","content_text":"Storytelling is in Devon Trevathan’s blood, and whether she’s distilling unique spirits in Austria, New Orleans, or Australia, or writing about the inspiring technical work of peers for articles for Spirits \u0026amp; Distilling, she remains focused on the dual side of making—pushing outside of one’s comfort zone and finding truth. Through Liba Spirits, she pursues a nomadic approach, producing spirits with their own stories at often far-flung locales. And with Trovador Rum, based in Nashville, Tennessee, she applies her developed blending skills to create a synthesis of various rum traditions. But her interests stretch well beyond specific styles and schools, and in this conversation with host Molly Troupe, she touches on:  \n\n\nthe unique flavor profile and historical significance of peated whiskey\nnavigating the unique challenges of nomadic distilling\nexploring new ingredients and processes in the context of foreign distilleries\nworking with infusion and maceration in place of barrel aging\nfinding balance between sweetness and bitterness in aperitivo\nfine tuning spirits with filtration and adjustments\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eStorytelling is in Devon Trevathan’s blood, and whether she’s distilling unique spirits in Austria, New Orleans, or Australia, or writing about the inspiring technical work of peers for articles for Spirits \u0026amp; Distilling, she remains focused on the dual side of making—pushing outside of one’s comfort zone and finding truth. Through \u003ca href=\"https://libaspirits.com\" rel=\"nofollow\"\u003eLiba Spirits\u003c/a\u003e, she pursues a nomadic approach, producing spirits with their own stories at often far-flung locales. And with \u003ca href=\"https://www.trovadorrum.com\" rel=\"nofollow\"\u003eTrovador Rum\u003c/a\u003e, based in Nashville, Tennessee, she applies her developed blending skills to create a synthesis of various rum traditions. But her interests stretch well beyond specific styles and schools, and in this conversation with host Molly Troupe, she touches on:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ethe unique flavor profile and historical significance of peated whiskey\u003c/li\u003e\n\u003cli\u003enavigating the unique challenges of nomadic distilling\u003c/li\u003e\n\u003cli\u003eexploring new ingredients and processes in the context of foreign distilleries\u003c/li\u003e\n\u003cli\u003eworking with infusion and maceration in place of barrel aging\u003c/li\u003e\n\u003cli\u003efinding balance between sweetness and bitterness in aperitivo\u003c/li\u003e\n\u003cli\u003efine tuning spirits with filtration and adjustments\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"Whether she’s distilling in far-flung locales, blending beautiful spirits, or writing about others’ processes, Devon Trevathan crafts stories in both words and flavors.","date_published":"2025-04-01T14:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/4a39d2be-2550-4848-9f3f-0572412ba16e.mp3","mime_type":"audio/mpeg","size_in_bytes":60233938,"duration_in_seconds":3709}]},{"id":"b60c4301-18af-4ff4-a8de-25faba7588e5","title":"Episode 28: Brett Steigerwaldt of Lyon Rum is Crafting Contemporary Expressions with Timeless Methods","url":"https://spiritsanddistilling.fireside.fm/28","content_text":"The process of making rum is rife with lore, but for Brett Steigerwaldt of Lyon Rum in St. Michael’s, Maryland, breaking down the variables and understanding the impacts of each factor—ingredients, fermentation, distillation, finishing—leads to more refined expression. In this episode, Steigerwaldt and host Sydney Jones discuss:  \n\n\ndouble pot distillation’s impact on flavor and texture in finished rum\ndistilling various iterations of white and dark rum as well as finishing in alternate spirit barrels\nunderstanding base ingredients for better perspective on fermentation impact\nthe challenges of working with molasses\nadapting traditional rum techniques to whiskey, making for greater ester formation\nworking with Rosalie Bay Distillery in Dominica\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eThe process of making rum is rife with lore, but for Brett Steigerwaldt of \u003ca href=\"https://www.lyonrum.com\" rel=\"nofollow\"\u003eLyon Rum\u003c/a\u003e in St. Michael’s, Maryland, breaking down the variables and understanding the impacts of each factor—ingredients, fermentation, distillation, finishing—leads to more refined expression. In this episode, Steigerwaldt and host Sydney Jones discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003edouble pot distillation’s impact on flavor and texture in finished rum\u003c/li\u003e\n\u003cli\u003edistilling various iterations of white and dark rum as well as finishing in alternate spirit barrels\u003c/li\u003e\n\u003cli\u003eunderstanding base ingredients for better perspective on fermentation impact\u003c/li\u003e\n\u003cli\u003ethe challenges of working with molasses\u003c/li\u003e\n\u003cli\u003eadapting traditional rum techniques to whiskey, making for greater ester formation\u003c/li\u003e\n\u003cli\u003eworking with Rosalie Bay Distillery in Dominica\u003cbr\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"Rum with distinctive character and refined expression is key for this Maryland distillery, and head distiller Brett Steigerwaldt doesn’t leave flavor up to fate.  ","date_published":"2025-03-18T12:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/b60c4301-18af-4ff4-a8de-25faba7588e5.mp3","mime_type":"audio/mpeg","size_in_bytes":55435274,"duration_in_seconds":3437}]},{"id":"a7fd8a26-b321-4215-9597-56661dc0155c","title":"27: Ashley Barnes of The Blending House Uses Data to Drive Better Blends","url":"https://spiritsanddistilling.fireside.fm/27","content_text":"Ashley Barnes, master blender at the Blending House, joins host Molly Troupe for an in-depth discussion of the scientific and sensorial approaches to building characterful blends. A former pharmaceutical quality chemist, Barnes was recruited by Buffalo Trace, later moved on to Four Roses, and has worked with (and learned from) some of the greats in the bourbon world. Now, at the Blending House, she works with nondistilling producers to carefully age and blend fine spirits using a variety of creative and data-driven techniques, while tracking environmental data such as temperature and evaporation to better understand long-term flavor development.  \n\nOver the course of the episode, they discuss:  \n\n\n  Learning quality, flavor profiling, and profile maintenance from Four Roses master distiller Brent Elliott\n  The challenge of creating different flavors from the same barrel stock\n  Useful analogies for thinking about cohesive blends\n  Both negative and positive selection for minimizing distractions while maximizing cohesion\n  Controlling variables in rickhouse aging for more favorable flavor development\n  Ongoing research on yeast and other topics\n  The basics of labs for both blending quality and bottling quality\n  Sensory strategies for maintaining consistency through varying personal circumstances\n  Building the right lexicon for sensory description\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eAshley Barnes, master blender at the \u003ca href=\"https://www.theblendinghouse.com\" rel=\"nofollow\"\u003eBlending House,\u003c/a\u003e joins host Molly Troupe for an in-depth discussion of the scientific and sensorial approaches to building characterful blends. A former pharmaceutical quality chemist, Barnes was recruited by Buffalo Trace, later moved on to Four Roses, and has worked with (and learned from) some of the greats in the bourbon world. Now, at the Blending House, she works with nondistilling producers to carefully age and blend fine spirits using a variety of creative and data-driven techniques, while tracking environmental data such as temperature and evaporation to better understand long-term flavor development.  \u003c/p\u003e\n\n\u003cp\u003eOver the course of the episode, they discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Learning quality, flavor profiling, and profile maintenance from Four Roses master distiller Brent Elliott\u003c/li\u003e\n\u003cli\u003e  The challenge of creating different flavors from the same barrel stock\u003c/li\u003e\n\u003cli\u003e  Useful analogies for thinking about cohesive blends\u003c/li\u003e\n\u003cli\u003e  Both negative and positive selection for minimizing distractions while maximizing cohesion\u003c/li\u003e\n\u003cli\u003e  Controlling variables in rickhouse aging for more favorable flavor development\u003c/li\u003e\n\u003cli\u003e  Ongoing research on yeast and other topics\u003c/li\u003e\n\u003cli\u003e  The basics of labs for both blending quality and bottling quality\u003cbr\u003e\u003c/li\u003e\n\u003cli\u003e  Sensory strategies for maintaining consistency through varying personal circumstances\u003c/li\u003e\n\u003cli\u003e  Building the right lexicon for sensory description\u003cbr\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"As a chemist with a background in pharmaceutical quality, Ashley Barnes developed scientific discipline and a data-driven approach. Now as master blender at the Blending House, she applies that same rigor to the subject of aging and blending spirits.","date_published":"2025-03-04T16:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/a7fd8a26-b321-4215-9597-56661dc0155c.mp3","mime_type":"audio/mpeg","size_in_bytes":50920143,"duration_in_seconds":3122}]},{"id":"15ecffdd-2c36-4f18-a16e-09e0a5c54a0a","title":"26: Caley Shoemaker of As Above, So Below Explores Character and Texture in Vodka Distillation","url":"https://spiritsanddistilling.fireside.fm/26","content_text":"Caley Shoemaker got her start in whiskey at Denver’s Stranahan’s and went on to distill at Hanger One in Southern California before launching her own distillery, As Above, So Below in Santa Fe, New Mexico, in 2021. Now, from her home base on the edge of the mountains in a state nicknamed “The Land of Enchantment,” she’s summoning strong spirits with their own particular swagger.  \n\nIn this episode, host Sydney Jones and Shoemaker discuss:\n• Creating vodka, gin, whiskey, and botanical spirits inspired by place, travel, and experience\n• Making vodka from a mash with darker grains, for creamy texture and flavor\n• Aging spirits in the high and dry climate of New Mexico\n• Managing cuts to balance flavor and character given target aging time and high loss from barrels\n• Balancing botanicals in gin while prizing flavor over locality\n• The secrets to her ACSA medal-winning absinthe\n• Learning through consulting with a potato vodka distillery in Rwanda  \n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eCaley Shoemaker got her start in whiskey at Denver’s Stranahan’s and went on to distill at Hanger One in Southern California before launching her own distillery, \u003ca href=\"https://aasbdistillery.com\" rel=\"nofollow\"\u003eAs Above, So Below\u003c/a\u003e in Santa Fe, New Mexico, in 2021. Now, from her home base on the edge of the mountains in a state nicknamed “The Land of Enchantment,” she’s summoning strong spirits with their own particular swagger.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, host Sydney Jones and Shoemaker discuss:\u003cbr\u003e\u003cbr\u003e\n• Creating vodka, gin, whiskey, and botanical spirits inspired by place, travel, and experience\u003cbr\u003e\u003cbr\u003e\n• Making vodka from a mash with darker grains, for creamy texture and flavor\u003cbr\u003e\u003cbr\u003e\n• Aging spirits in the high and dry climate of New Mexico\u003cbr\u003e\u003cbr\u003e\n• Managing cuts to balance flavor and character given target aging time and high loss from barrels\u003cbr\u003e\u003cbr\u003e\n• Balancing botanicals in gin while prizing flavor over locality\u003cbr\u003e\u003cbr\u003e\n• The secrets to her ACSA medal-winning absinthe\u003cbr\u003e\u003cbr\u003e\n• Learning through consulting with a potato vodka distillery in Rwanda  \u003c/p\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"Character and expression in “simple” vodka distillations? Is it really possible? The cofounder and master distiller behind this Santa Fe, New Mexico, craft distillery not only thinks so, but she walks through her process of using atypical grains and other ingredients to produce vodka with spirit and verve.  ","date_published":"2025-02-18T17:45:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/15ecffdd-2c36-4f18-a16e-09e0a5c54a0a.mp3","mime_type":"audio/mpeg","size_in_bytes":89398845,"duration_in_seconds":3707}]},{"id":"a535e703-91d8-4c25-9d1e-fd3d1e49269d","title":"25: Gian Nelson of Jano Spirits and Ruins Distillery is Exploring the Possibilities in California Agave","url":"https://spiritsanddistilling.fireside.fm/25","content_text":"Tequila and mezcal are top of mind when you think “agave,” but Gian Nelson is working to change that assumption. For the past few years, working through his brand Jano Spirits, he has partnered with growers who cultivate California agave—a much larger cousin of the classic Blue Weber agave used in tequila—to better understand what it takes to cultivate agave plants that translate into fine spirits. \n\nIn this episode, Nelson and host Molly Troupe discuss:\n\n\ndifferences in types of agave plants, from Brix to maturation times\nfarming practices that produce better agave\nwine-like fermentation for California agave with native and commercial yeast\nmanaging methanol production in California agave\nthe impact of aeration\nleaning into inefficiency\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eTequila and mezcal are top of mind when you think “agave,” but Gian Nelson is working to change that assumption. For the past few years, working through his brand \u003ca href=\"https://www.janospirits.com\" rel=\"nofollow\"\u003eJano Spirits\u003c/a\u003e, he has partnered with growers who cultivate California agave—a much larger cousin of the classic Blue Weber agave used in tequila—to better understand what it takes to cultivate agave plants that translate into fine spirits. \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Nelson and host Molly Troupe discuss:\u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003edifferences in types of agave plants, from Brix to maturation times\u003c/li\u003e\n\u003cli\u003efarming practices that produce better agave\u003c/li\u003e\n\u003cli\u003ewine-like fermentation for California agave with native and commercial yeast\u003c/li\u003e\n\u003cli\u003emanaging methanol production in California agave\u003c/li\u003e\n\u003cli\u003ethe impact of aeration\u003c/li\u003e\n\u003cli\u003eleaning into inefficiency\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"There’s more to agave than Blue Weber, and Gian Nelson is on a mission to show just what’s possible with California agave through careful work with growers, adaptive fermentation processes, and an embrace of the inherent inefficiency of agave in general.  ","date_published":"2025-02-04T15:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/a535e703-91d8-4c25-9d1e-fd3d1e49269d.mp3","mime_type":"audio/mpeg","size_in_bytes":69616207,"duration_in_seconds":2886}]},{"id":"c31b6bd7-87e3-4ca1-a0b9-9c094ff22ea6","title":"Episode 24: Eli Breitburg-Smith Is Ushering in the Epoch of Rye in Baltimore","url":"https://spiritsanddistilling.fireside.fm/24","content_text":"Founded in 2015, Baltimore Spirits is celebrating a decade of distilling in Charm City. Led by cofounder and head distiller Eli Breitburg-Smith, that run has played a notable role in the craft revival of American rye. Their Epoch Reserve has won multiple double golds at the San Francisco World Spirits Competition, more recently landing on Fred Minnick’s Top 100 list of American whiskeys in 2024.  \n\nIn this episode, hosted by Sydney Jones, Breitburg-Smith talks about how he got into distilling as a former craft brewer and how Baltimore Spirits was focused from the beginning on bringing pot-distilled rye whiskey back to Maryland. He also discusses:  \n\n\n  the influence of single-malt on their rye whiskeys\n  making other spirits, including their Shot Tower Gin, unusual apple brandies, and New World amari\n  using Belgian and American ale yeasts to help drive tropical character in the Epoch Rye\n  Baltimore Spirits’ approach to single-malt, and preparing barrels for that spirit\n  what makes Maryland rye whiskey different, including its history\n  the Ja Rule whiskey collaboration, Amber \u0026amp; Opal, featuring honey, smoky tea, and other botanicals\n  making apple brandies aged and blended Solera-style, distilled from smoked apples—and pechuga-inspired, made with smoked ham and seasonal botanicals\n  working with the Maryland Distillers Guild to share technical know-how and push for legislative changes for craft distillers\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eFounded in 2015, Baltimore Spirits is celebrating a decade of distilling in Charm City. Led by cofounder and head distiller Eli Breitburg-Smith, that run has played a notable role in the craft revival of American rye. Their Epoch Reserve has won multiple double golds at the San Francisco World Spirits Competition, more recently landing on Fred Minnick’s Top 100 list of American whiskeys in 2024.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, hosted by Sydney Jones, Breitburg-Smith talks about how he got into distilling as a former craft brewer and how Baltimore Spirits was focused from the beginning on bringing pot-distilled rye whiskey back to Maryland. He also discusses:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  the influence of single-malt on their rye whiskeys\u003c/li\u003e\n\u003cli\u003e  making other spirits, including their Shot Tower Gin, unusual apple brandies, and New World amari\u003c/li\u003e\n\u003cli\u003e  using Belgian and American ale yeasts to help drive tropical character in the Epoch Rye\u003c/li\u003e\n\u003cli\u003e  Baltimore Spirits’ approach to single-malt, and preparing barrels for that spirit\u003c/li\u003e\n\u003cli\u003e  what makes Maryland rye whiskey different, including its history\u003c/li\u003e\n\u003cli\u003e  the Ja Rule whiskey collaboration, Amber \u0026amp; Opal, featuring honey, smoky tea, and other botanicals\u003c/li\u003e\n\u003cli\u003e  making apple brandies aged and blended Solera-style, distilled from smoked apples—and pechuga-inspired, made with smoked ham and seasonal botanicals\u003c/li\u003e\n\u003cli\u003e  working with the Maryland Distillers Guild to share technical know-how and push for legislative changes for craft distillers\u003cbr\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G\u0026amp;D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G\u0026amp;D Chillers.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"The cofounder and head distiller of Baltimore Spirits discusses their approach to producing distinctive rye whiskeys—such as the award-winning Epoch—as well as other unusual spirits, from a pechuga-inspired apple brandy to a smoked-tea whiskey collab with Ja Rule.","date_published":"2025-01-21T19:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/c31b6bd7-87e3-4ca1-a0b9-9c094ff22ea6.mp3","mime_type":"audio/mpeg","size_in_bytes":55441815,"duration_in_seconds":3432}]},{"id":"ef633ab0-7210-4e89-a481-8743bc851710","title":"23: Morgan McLachlan of AMASS and De Soi Builds Thoughtful Botanical Bases for Both Gin and Nonalcoholic Spirited Beverages","url":"https://spiritsanddistilling.fireside.fm/23","content_text":"Morgan McLachlan, the Los Angeles–based cofounder of Amass Spirits and Katy Perry’s nonalcoholic De Soi brand, has a flair for theatrics that’s only fitting for someone who started her career as a camera operator for film and TV. Every nuanced performance is built on layers, some barely noticeable—but understanding the purpose of those creative choices is essential for McLachlan, as she constructs everything from gins and nonalcoholic spirits to fragrances and other botanical-based products.  \n\nIn this episode, host Molly Troupe and McLachlan discuss:  \n\n\nMcLachlan distilling background, which began in her own bathtub\ndistilling clementine oranges into a citrus spirit\nusing strategies from the fragrance and culinary worlds to produce compelling botanical blends in spirits\nthe varied impacts of house-made and sourced botanical extracts as well as different extraction techniques\nchallenges when working in the nonalcoholic space with water as a solvent\nhow certain terpenes behave through the distillation process for unexpected results\nmanaging challenging botanicals such as cardamom\ncreating gin that’s both classically versatile and noteworthy\nregulatory challenges with specific ingredients\n\n\nAnd more.  \n\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.","content_html":"\u003cp\u003eMorgan McLachlan, the Los Angeles–based cofounder of \u003ca href=\"https://amassgin.com\" rel=\"nofollow\"\u003eAmass Spirits\u003c/a\u003e and Katy Perry’s nonalcoholic \u003ca href=\"https://drinkdesoi.com\" rel=\"nofollow\"\u003eDe Soi\u003c/a\u003e brand, has a flair for theatrics that’s only fitting for someone who started her career as a camera operator for film and TV. Every nuanced performance is built on layers, some barely noticeable—but understanding the purpose of those creative choices is essential for McLachlan, as she constructs everything from gins and nonalcoholic spirits to fragrances and other botanical-based products.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, host Molly Troupe and McLachlan discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eMcLachlan distilling background, which began in her own bathtub\u003c/li\u003e\n\u003cli\u003edistilling clementine oranges into a citrus spirit\u003c/li\u003e\n\u003cli\u003eusing strategies from the fragrance and culinary worlds to produce compelling botanical blends in spirits\u003c/li\u003e\n\u003cli\u003ethe varied impacts of house-made and sourced botanical extracts as well as different extraction techniques\u003c/li\u003e\n\u003cli\u003echallenges when working in the nonalcoholic space with water as a solvent\u003c/li\u003e\n\u003cli\u003ehow certain terpenes behave through the distillation process for unexpected results\u003c/li\u003e\n\u003cli\u003emanaging challenging botanicals such as cardamom\u003c/li\u003e\n\u003cli\u003ecreating gin that’s both classically versatile and noteworthy\u003c/li\u003e\n\u003cli\u003eregulatory challenges with specific ingredients\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Sid Dilawri from Filibuster Distillery says, “From the design and engineering to installation and start-up, G\u0026amp;D was easy to work with. We’ve had great customer service since commissioning our chiller, and I’d highly recommend them for any distillery system.” Reach out for a quote today at gdchillers.com.\u003c/p\u003e","summary":"She’s not one for hard and fast rules, instead employing the deep strategies of fine fragrance makers and molecular gastronomy chefs to understand the chemical underpinnings of the layered, nuanced aroma and flavor compounds in her spirits.","date_published":"2025-01-07T22:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/ef633ab0-7210-4e89-a481-8743bc851710.mp3","mime_type":"audio/mpeg","size_in_bytes":47442285,"duration_in_seconds":2885}]},{"id":"6d955a65-bae8-4db9-b20b-ae872281032c","title":"22: Spirits \u0026 Distilling Year in Review Special","url":"https://spiritsanddistilling.fireside.fm/22","content_text":"Year one of the Spirits \u0026amp; Distilling podcast is in the books, and in this special year-end look back, hosts Sydney Jones and Molly Troupe recount some of their favorite conversations of 2024, discuss the dramatic changes in their own lives, muse on big issues of the past year like the TTB’s adoption of a definition for American Single Malt, and look at the big issues and conversations they’re focusing in on for the next year. Along the way, they discuss:  \n\n\n  refereeing between the two wolves inside of you\n  developments in agave spirits\n  favorite spirits they’ve tasted over the past year\n  why meat is the last cool frontier in spirits\n  water and its impact on distilling\n  the benefits of higher proof bottled cocktails\n  impacts of AI on distilling\n  new year’s resolutions\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com","content_html":"\u003cp\u003eYear one of the Spirits \u0026amp; Distilling podcast is in the books, and in this special year-end look back, hosts Sydney Jones and Molly Troupe recount some of their favorite conversations of 2024, discuss the dramatic changes in their own lives, muse on big issues of the past year like the TTB’s adoption of a definition for American Single Malt, and look at the big issues and conversations they’re focusing in on for the next year. Along the way, they discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  refereeing between the two wolves inside of you\u003c/li\u003e\n\u003cli\u003e  developments in agave spirits\u003c/li\u003e\n\u003cli\u003e  favorite spirits they’ve tasted over the past year\u003c/li\u003e\n\u003cli\u003e  why meat is the last cool frontier in spirits\u003c/li\u003e\n\u003cli\u003e  water and its impact on distilling\u003c/li\u003e\n\u003cli\u003e  the benefits of higher proof bottled cocktails\u003c/li\u003e\n\u003cli\u003e  impacts of AI on distilling\u003c/li\u003e\n\u003cli\u003e  new year’s resolutions\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com\u003c/p\u003e","summary":"Hosts Sydney Jones and Molly Troupe recount some of the most intriguing and thought provoking episodes of the past year, discuss developments like the American Single Malt designation, and look toward what 2025 has in store.","date_published":"2024-12-24T11:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/6d955a65-bae8-4db9-b20b-ae872281032c.mp3","mime_type":"audio/mpeg","size_in_bytes":95523294,"duration_in_seconds":3947}]},{"id":"6d6f7457-11f6-4656-a2d1-59d17945e39e","title":"21: David Fisher of Sydney’s Archie Rose Distilling Prizes Independence and Balance","url":"https://spiritsanddistilling.fireside.fm/21","content_text":"David Fisher’s love of spirits started with bartending in London and followed a winding path, eventually passing through pandemic-era New York City into sensory analysis and blending back home in Australia. Now the senior spirits blender at award-winning Archie Rose Distilling in Sydney, Fisher has one of the most respected noses in the business.\n\nIn this discussion with host Molly Troupe, Fisher shares his thoughts on the importance of confidence to sensory and blending, and knowing your weaknesses as well as your strengths. He also discusses: \n\n\nstopping to smell the flowers (and everything else) in collecting sense memories\nthe aromatic purity of gin botanicals versus the integrated matrix of whiskey\nthe overarching importance of balance\nbridging New World flavors and Old World elegance\nthe effects of Australian temperature swings on barrel aging\nbacking up sensory data with numbers, and making the connections with production choices\nmaking distinctive whiskey with malts smoked by unusual local woods\n\n\nAnd more.\n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com","content_html":"\u003cp\u003eDavid Fisher’s love of spirits started with bartending in London and followed a winding path, eventually passing through pandemic-era New York City into sensory analysis and blending back home in Australia. Now the senior spirits blender at award-winning \u003ca href=\"https://archierose.com.au/\" rel=\"nofollow\"\u003eArchie Rose Distilling\u003c/a\u003e in Sydney, Fisher has one of the most respected noses in the business.\u003c/p\u003e\n\n\u003cp\u003eIn this discussion with host Molly Troupe, Fisher shares his thoughts on the importance of confidence to sensory and blending, and knowing your weaknesses as well as your strengths. He also discusses: \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003estopping to smell the flowers (and everything else) in collecting sense memories\u003c/li\u003e\n\u003cli\u003ethe aromatic purity of gin botanicals versus the integrated matrix of whiskey\u003c/li\u003e\n\u003cli\u003ethe overarching importance of balance\u003c/li\u003e\n\u003cli\u003ebridging New World flavors and Old World elegance\u003c/li\u003e\n\u003cli\u003ethe effects of Australian temperature swings on barrel aging\u003c/li\u003e\n\u003cli\u003ebacking up sensory data with numbers, and making the connections with production choices\nmaking distinctive whiskey with malts smoked by unusual local woods\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com\u003c/p\u003e","summary":"The senior spirits blender at Sydney’s award-winning Archie Rose shares his perspectives on sensory analysis, blending, and producing distinctive spirits with Australia’s ingredients and climate.","date_published":"2024-12-10T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/6d6f7457-11f6-4656-a2d1-59d17945e39e.mp3","mime_type":"audio/mpeg","size_in_bytes":50381605,"duration_in_seconds":3102}]},{"id":"8ef53ee5-eac4-48ae-b7d0-85e0c7e4085a","title":"20: Sherrie Moore Uses Data and Experimentation to Understand and Optimize Whiskey Flavor and Consistency","url":"https://spiritsanddistilling.fireside.fm/20","content_text":"There aren’t many problems in whiskey that Sherrie Moore hasn’t tackled and solved. Over her 30+ years at Tennessee’s renowned Jack Daniel’s distillery, she’s worked in just about every role imaginable—from chemist and processing manager to barrel warehousing manager and, eventually, director of whiskey production. She’s since directed whiskey production for Nearest Green Distillery, and for the past few years she has expanded her scope to help smaller brands dial in processes, products, and operations.  \n\nIn this episode, Moore and host Sydney Jones discuss:  \n\n\n  Understanding tradition before getting into experimentation\n  Jack Daniel’s experiments to reduce the angel’s share\n  Managing a distillery through periods of overproduction and rebalancing\n  Understanding the impact of toast versus char\n  Newer research from ISC Barrels on barrel preparation\n  Creating greater consistency, not just quality\n  Understanding the dynamics of barrel warehouses\n  Evaluating with the eyes to understand flavor\n  Collecting data on consumer preference through tasting-room experiments\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com","content_html":"\u003cp\u003eThere aren’t many problems in whiskey that Sherrie Moore hasn’t tackled and solved. Over her 30+ years at Tennessee’s renowned Jack Daniel’s distillery, she’s worked in just about every role imaginable—from chemist and processing manager to barrel warehousing manager and, eventually, director of whiskey production. She’s since directed whiskey production for Nearest Green Distillery, and for the past few years she has expanded her scope to help smaller brands dial in processes, products, and operations.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Moore and host Sydney Jones discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Understanding tradition before getting into experimentation\u003c/li\u003e\n\u003cli\u003e  Jack Daniel’s experiments to reduce the angel’s share\u003c/li\u003e\n\u003cli\u003e  Managing a distillery through periods of overproduction and rebalancing\u003c/li\u003e\n\u003cli\u003e  Understanding the impact of toast versus char\u003c/li\u003e\n\u003cli\u003e  Newer research from ISC Barrels on barrel preparation\u003c/li\u003e\n\u003cli\u003e  Creating greater consistency, not just quality\u003c/li\u003e\n\u003cli\u003e  Understanding the dynamics of barrel warehouses\u003c/li\u003e\n\u003cli\u003e  Evaluating with the eyes to understand flavor\u003c/li\u003e\n\u003cli\u003e  Collecting data on consumer preference through tasting-room experiments\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com\u003c/p\u003e","summary":"Over her 30+ years at Jack Daniel’s, Sherrie Moore served in a variety of roles, from working in the visitor’s center in the mid-70s through stints as chemist, processing manager, warehousing manager, and more before retiring as director of whiskey production. Now, she works with spirits brands in a consulting capacity, sharing the knowledge she built over decades of bust-and-boom producing whiskey for one of the world’s largest brands.","date_published":"2024-11-26T16:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/8ef53ee5-eac4-48ae-b7d0-85e0c7e4085a.mp3","mime_type":"audio/mpeg","size_in_bytes":68627987,"duration_in_seconds":3404}]},{"id":"840965c8-ddb7-43b3-bcf5-a90465a0e0f3","title":"19: A Global Perspective on Gin With Olivier Ward of Everglow Spirits","url":"https://spiritsanddistilling.fireside.fm/19","content_text":"Olivier Ward got his start in gin in the mid-oughts, working on projects for Hendricks, and the he hasn’t been able to shake the gin world since. The people, places, and processes captivate him, and building or telling those brand stories has been a major focus for the better part of the past two decades. As chief gin judge for the IWSC, he tastes thousands of gins in any given year and has a context for flavor and approaches that few possess. Now, with Everglow Spirits, he’s taking a fresh approach to both education and consultation, helping distillers (and would-be distillers) articulate their visions and understand the challenges of creating and growing brands. \n\nIn this episode, Ward and host Molly Troupe discuss:  \n\n\n  Thinking about gin beyond just flavor\n  Opportunities and risks in direct-to-consumer sales\n  The common mistakes that brands make, and how great brands hone their focuses\n  Finding resonance beyond baseline expectations for quality\n  The variety of creative approaches and tasting profiles around the world\n  Base spirits and their impact on gins\n  Categorizing for competition with process in addition to flavor\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com\n\nModern Process Equipment:  Attention all distillers! The MPE Gran-U-Lizer is the precision roller mill that will change the way you approach distilling. The MPE Gran-U-Lizer masters every grain with unparalleled consistency—providing better flavor extraction and a more efficient process. One distiller even saved more than $38,000 a year after switching from a cage mill to an MPE roller mill! This is your key to achieving a perfect grind every time. Learn more on the Modern Process Equipment website: mpechicago.com!","content_html":"\u003cp\u003eOlivier Ward got his start in gin in the mid-oughts, working on projects for Hendricks, and the he hasn’t been able to shake the gin world since. The people, places, and processes captivate him, and building or telling those brand stories has been a major focus for the better part of the past two decades. As chief gin judge for the IWSC, he tastes thousands of gins in any given year and has a context for flavor and approaches that few possess. Now, with \u003ca href=\"https://everglowspirits.com\" rel=\"nofollow\"\u003eEverglow Spirits\u003c/a\u003e, he’s taking a fresh approach to both education and consultation, helping distillers (and would-be distillers) articulate their visions and understand the challenges of creating and growing brands. \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Ward and host Molly Troupe discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Thinking about gin beyond just flavor\u003c/li\u003e\n\u003cli\u003e  Opportunities and risks in direct-to-consumer sales\u003c/li\u003e\n\u003cli\u003e  The common mistakes that brands make, and how great brands hone their focuses\u003c/li\u003e\n\u003cli\u003e  Finding resonance beyond baseline expectations for quality\u003c/li\u003e\n\u003cli\u003e  The variety of creative approaches and tasting profiles around the world\u003c/li\u003e\n\u003cli\u003e  Base spirits and their impact on gins\u003c/li\u003e\n\u003cli\u003e  Categorizing for competition with process in addition to flavor\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G\u0026amp;D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.mpechicago.com/distillery-equipment-precision-roller-mills/?utm_source=podcast\u0026utm_medium=digital\u0026utm_campaign=brand\u0026utm_content=october2024\" rel=\"nofollow\"\u003eModern Process Equipment:\u003c/a\u003e\u003c/strong\u003e  Attention all distillers! The MPE Gran-U-Lizer is the precision roller mill that will change the way you approach distilling. The MPE Gran-U-Lizer masters every grain with unparalleled consistency—providing better flavor extraction and a more efficient process. One distiller even saved more than $38,000 a year after switching from a cage mill to an MPE roller mill! This is your key to achieving a perfect grind every time. Learn more on the Modern Process Equipment website: mpechicago.com!\u003c/p\u003e","summary":"The world of gin, from the creative and technical side to marketing and sales, is experiencing the same flux that’s affecting the broader craft spirits world. But Ward— veteran spirits journalist, brand builder, and consultant—offers a broad look at the category, from evolving definitions and flavors to breakthrough marketing.","date_published":"2024-11-12T18:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/840965c8-ddb7-43b3-bcf5-a90465a0e0f3.mp3","mime_type":"audio/mpeg","size_in_bytes":81893144,"duration_in_seconds":4059}]},{"id":"6623353d-de53-48a3-bc58-05cab0f5c1d8","title":"18: Mark Vierthaler of Whiskey Del Bac Is Pursuing a Distinct Sense of Place, Transparently","url":"https://spiritsanddistilling.fireside.fm/18","content_text":"Whiskey Del Bac in Tucson, Arizona, has pursued a taste of place in its spirits since opening in 2011, using local mesquite wood instead of peat to smoke-dry malt for its single-malts. Head distiller and blender Mark Vierthaler—also the interim marketing director—joined the team in 2021, leading the production of what he calls the distillery’s “love letter to the Sonoran desert.”\n\nIn this episode, Vierthaler joins host Sydney Jones to talk terroir, transparency, marketing, blending, and balancing art with pragmatism. Among other topics, he discusses:\n\n\ntransparency and sense of place as integral to the brand\nsourcing rye whiskey—transparently—and filtering it through mesquite charcoal\nadding a rye that fits the locally rooted brand\ncollecting and interpreting sensory data to craft a blend that’s better, not just to spec\nthe push-and-pull of creativity and the needs of the business\nmarketing perspective and brand consideration for distillers\nthe Distiller’s Cut series as an outlet for creativity\nfermenting hot, up to 95°F (35°C), with special ester-forward yeast\nfermenting and distilling a cleaner product meant for aging in the hot climate\nusing thick-staved barrels to mitigate for dramatic daily temperature swings in an arid climate\nleaning into Arizona flavor for wider appeal\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\nModern Process Equipment:  Attention all distillers! The MPE Gran-U-Lizer is the precision roller mill that will change the way you approach distilling. The MPE Gran-U-Lizer masters every grain with unparalleled consistency—providing better flavor extraction and a more efficient process. One distiller even saved more than $38,000 a year after switching from a cage mill to an MPE roller mill! This is your key to achieving a perfect grind every time. Learn more on the Modern Process Equipment website: mpechicago.com!","content_html":"\u003cp\u003eWhiskey Del Bac in Tucson, Arizona, has pursued a taste of place in its spirits since opening in 2011, using local mesquite wood instead of peat to smoke-dry malt for its single-malts. Head distiller and blender Mark Vierthaler—also the interim marketing director—joined the team in 2021, leading the production of what he calls the distillery’s “love letter to the Sonoran desert.”\u003c/p\u003e\n\n\u003cp\u003eIn this episode, Vierthaler joins host Sydney Jones to talk terroir, transparency, marketing, blending, and balancing art with pragmatism. Among other topics, he discusses:\u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003etransparency and sense of place as integral to the brand\u003c/li\u003e\n\u003cli\u003esourcing rye whiskey—transparently—and filtering it through mesquite charcoal\u003c/li\u003e\n\u003cli\u003eadding a rye that fits the locally rooted brand\u003c/li\u003e\n\u003cli\u003ecollecting and interpreting sensory data to craft a blend that’s better, not just to spec\u003c/li\u003e\n\u003cli\u003ethe push-and-pull of creativity and the needs of the business\u003c/li\u003e\n\u003cli\u003emarketing perspective and brand consideration for distillers\u003c/li\u003e\n\u003cli\u003ethe Distiller’s Cut series as an outlet for creativity\u003c/li\u003e\n\u003cli\u003efermenting hot, up to 95°F (35°C), with special ester-forward yeast\u003c/li\u003e\n\u003cli\u003efermenting and distilling a cleaner product meant for aging in the hot climate\u003c/li\u003e\n\u003cli\u003eusing thick-staved barrels to mitigate for dramatic daily temperature swings in an arid climate\u003c/li\u003e\n\u003cli\u003eleaning into Arizona flavor for wider appeal\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.mpechicago.com/distillery-equipment-precision-roller-mills/?utm_source=podcast\u0026utm_medium=digital\u0026utm_campaign=brand\u0026utm_content=october2024\" rel=\"nofollow\"\u003eModern Process Equipment:\u003c/a\u003e\u003c/strong\u003e  Attention all distillers! The MPE Gran-U-Lizer is the precision roller mill that will change the way you approach distilling. The MPE Gran-U-Lizer masters every grain with unparalleled consistency—providing better flavor extraction and a more efficient process. One distiller even saved more than $38,000 a year after switching from a cage mill to an MPE roller mill! This is your key to achieving a perfect grind every time. Learn more on the Modern Process Equipment website: mpechicago.com!\u003c/p\u003e","summary":"The head distiller and blender in Tucson, Arizona, is embracing the scorching desert climate and local flavor—namely, mesquite-smoked malt—to craft distinctive whiskeys while making transparency integral to the brand.","date_published":"2024-10-30T08:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/6623353d-de53-48a3-bc58-05cab0f5c1d8.mp3","mime_type":"audio/mpeg","size_in_bytes":57005816,"duration_in_seconds":3515}]},{"id":"881fbce0-dc47-4faa-b4a8-245cd8599b62","title":"17: Blender Jackie Zykan of Hidden Barn and Oduoak Debunks Lazy Assumptions about Whiskey Flavors, Blending, and Sensory","url":"https://spiritsanddistilling.fireside.fm/17","content_text":"Jackie Zykan of Hidden Barn and Oduoak can tell you what aromas and flavors she detects when she smells and tastes whiskey, but she’d rather not put it in terms that you can connect with. After all, if she tells you she gets almond, you’ll most likely perceive and focus on that almond. But as she says in the episode, “Who cares if you ... get almond or not? I don’t care. There is no wrong or right.”  \n\nThe spirited blender has strong opinions about the current state of whiskey- and bourbon-blending, education, and consumer feedback; in this episode, Zykan and Jones discuss:\n\n\n  Lessons learned from working behind the bar\n  Oak contributions to aged whiskey\n  The industry’s manipulation of tasting descriptors to create generic experiences\n  Finding workable and interesting permutations in bourbon blends\n  Figuring barrel volumes when working into blends\n  Using small bits of sometimes “flawed” whiskey to add character and an edge to a blend\n  Moving the bourbon community to a better language around flavor and sensory\n  Layering top, middle, and bass notes in whiskey-based perfume\n  Focusing on intentionality and going full gas, no brakes\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.","content_html":"\u003cp\u003eJackie Zykan of \u003ca href=\"https://hiddenbarnwhiskey.com\" rel=\"nofollow\"\u003eHidden Barn\u003c/a\u003e and \u003ca href=\"https://www.oduoak.com\" rel=\"nofollow\"\u003eOduoak\u003c/a\u003e can tell you what aromas and flavors she detects when she smells and tastes whiskey, but she’d rather not put it in terms that you can connect with. After all, if she tells you she gets almond, you’ll most likely perceive and focus on that almond. But as she says in the episode, “Who cares if you ... get almond or not? I don’t care. There is no wrong or right.”  \u003c/p\u003e\n\n\u003cp\u003eThe spirited blender has strong opinions about the current state of whiskey- and bourbon-blending, education, and consumer feedback; in this episode, Zykan and Jones discuss:\u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Lessons learned from working behind the bar\u003c/li\u003e\n\u003cli\u003e  Oak contributions to aged whiskey\u003c/li\u003e\n\u003cli\u003e  The industry’s manipulation of tasting descriptors to create generic experiences\u003c/li\u003e\n\u003cli\u003e  Finding workable and interesting permutations in bourbon blends\u003c/li\u003e\n\u003cli\u003e  Figuring barrel volumes when working into blends\u003c/li\u003e\n\u003cli\u003e  Using small bits of sometimes “flawed” whiskey to add character and an edge to a blend\u003c/li\u003e\n\u003cli\u003e  Moving the bourbon community to a better language around flavor and sensory\u003c/li\u003e\n\u003cli\u003e  Layering top, middle, and bass notes in whiskey-based perfume\u003c/li\u003e\n\u003cli\u003e  Focusing on intentionality and going full gas, no brakes\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e","summary":"Zykan, former master taster for Old Forester, current master blender for Hidden Barn and perfumer for Oduoak, joins host Sydney Jones for a rollicking episode of intentionality and shared experience.","date_published":"2024-10-15T12:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/881fbce0-dc47-4faa-b4a8-245cd8599b62.mp3","mime_type":"audio/mpeg","size_in_bytes":87211755,"duration_in_seconds":4327}]},{"id":"e701df10-4463-45ae-b8d1-6e19708d90ff","title":"16: Adam Spiegel of Corning \u0026 Company and Sonoma Distilling Takes a Reactive and Responsive Approach to an Evolving Spirits Market","url":"https://spiritsanddistilling.fireside.fm/16","content_text":"Adam Spiegel is taking an approach akin to alchemy and applying it to distilling, turning something relatively worthless—excess capacity in the distillery—into gold. The result isn’t just contract distilling and business diversification—it’s room to continue pushing and learning with Corning \u0026amp; Company, beyond the whiskey space that he pursued for the first decade of Sonoma Distilling.  \n\nIn this episode, Spiegel touches on:  \n\n\n  finding efficiencies in a challenging craft-spirits business environment\n  understanding the individual needs of a brands and speaking in its voice\n  building a “craft distillery incubator of the future”\n  distilling “California-style whiskey”\n  the mechanics of making black truffle rye whiskey\n  smoking malt for both bourbon and rye\n  American single-malt whiskey\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.","content_html":"\u003cp\u003eAdam Spiegel is taking an approach akin to alchemy and applying it to distilling, turning something relatively worthless—excess capacity in the distillery—into gold. The result isn’t just contract distilling and business diversification—it’s room to continue pushing and learning with \u003ca href=\"https://www.corningandcompany.com\" rel=\"nofollow\"\u003eCorning \u0026amp; Company\u003c/a\u003e, beyond the whiskey space that he pursued for the first decade of \u003ca href=\"https://sonomadistillingcompany.com\" rel=\"nofollow\"\u003eSonoma Distilling\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Spiegel touches on:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  finding efficiencies in a challenging craft-spirits business environment\u003c/li\u003e\n\u003cli\u003e  understanding the individual needs of a brands and speaking in its voice\u003c/li\u003e\n\u003cli\u003e  building a “craft distillery incubator of the future”\u003c/li\u003e\n\u003cli\u003e  distilling “California-style whiskey”\u003c/li\u003e\n\u003cli\u003e  the mechanics of making black truffle rye whiskey\u003c/li\u003e\n\u003cli\u003e  smoking malt for both bourbon and rye\u003c/li\u003e\n\u003cli\u003e  American single-malt whiskey\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e","summary":"The president of Corning \u0026 Company reimagined and reconfigured Sonoma Distilling into a house of brands—some are owned, others are partnerships—but quality and experimentation are still top of mind for this award-winning master distiller.","date_published":"2024-10-01T19:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/e701df10-4463-45ae-b8d1-6e19708d90ff.mp3","mime_type":"audio/mpeg","size_in_bytes":71048185,"duration_in_seconds":3516}]},{"id":"01e6ca40-01ad-401d-ba3d-093ca61ae04e","title":"15: Maplewood Finds Creative Fermentation, Botanicals, and Finishing Opportunities at the Intersection of Brewing and Distilling","url":"https://spiritsanddistilling.fireside.fm/15","content_text":"Chicago's Maplewood has made quite a name for themselves over the years in both the brewing and the distilling worlds. Four Great American Beer Festival medals, a couple of 99 ratings and one perfect 100 score from the blind review panel at Craft Beer \u0026amp; Brewing Magazine®, and most recently a double gold for their Fat Pug single-malt whiskey at the San Francisco World Spirits Competition (along with three additional silvers and a bronze). Producing thoughtful, interesting, and beautifully crafted beverages is in the company’s DNA. \n\nIn this episode, host Sydney Jones leads cofounder Adam Cieslak and distiller Adam Smith through a ranging conversation that touches on:  \n\n\nproduction scheduling between distillery and brewery\nusing former wooden beer vessels as fermentation vessels for spirits\ncleaning and CIP from a brewer’s point of view, with dedicated equipment for certain mashes\npushing low-pH fermentations for flavorful distillation\nfermenting with Brettanomyces strains before distillation\nbrewery experiments for distilling that didn’t work\nbuilding interesting approaches to gin with spruce, peppercorn, rooibos tea, barrel aging, and more\nmaking gin with non-neutral base spirit\nusing finishing casks for spirits with unique character\novercoming challenges of canned cocktails in formulas, homogenization, and packaging\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eChicago\u0026#39;s \u003ca href=\"https://maplewoodbrew.com\" rel=\"nofollow\"\u003eMaplewood\u003c/a\u003e has made quite a name for themselves over the years in both the brewing and the distilling worlds. Four Great American Beer Festival medals, a couple of 99 ratings and \u003ca href=\"https://beerandbrewing.com/review/maplewood-brewing-company-barrel-aged-cuppa-vanilla-rye-1624047753\" rel=\"nofollow\"\u003eone perfect 100 score\u003c/a\u003e from the blind review panel at \u003cem\u003eCraft Beer \u0026amp; Brewing Magazine\u003csup\u003e®\u003c/sup\u003e\u003c/em\u003e, and most recently a double gold for their Fat Pug single-malt whiskey at the San Francisco World Spirits Competition (along with three additional silvers and a bronze). Producing thoughtful, interesting, and beautifully crafted beverages is in the company’s DNA. \u003c/p\u003e\n\n\u003cp\u003eIn this episode, host Sydney Jones leads cofounder Adam Cieslak and distiller Adam Smith through a ranging conversation that touches on:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eproduction scheduling between distillery and brewery\u003c/li\u003e\n\u003cli\u003eusing former wooden beer vessels as fermentation vessels for spirits\u003c/li\u003e\n\u003cli\u003ecleaning and CIP from a brewer’s point of view, with dedicated equipment for certain mashes\u003c/li\u003e\n\u003cli\u003epushing low-pH fermentations for flavorful distillation\u003c/li\u003e\n\u003cli\u003efermenting with \u003cem\u003eBrettanomyces\u003c/em\u003e strains before distillation\u003c/li\u003e\n\u003cli\u003ebrewery experiments for distilling that didn’t work\u003c/li\u003e\n\u003cli\u003ebuilding interesting approaches to gin with spruce, peppercorn, rooibos tea, barrel aging, and more\u003c/li\u003e\n\u003cli\u003emaking gin with non-neutral base spirit\u003c/li\u003e\n\u003cli\u003eusing finishing casks for spirits with unique character\u003c/li\u003e\n\u003cli\u003eovercoming challenges of canned cocktails in formulas, homogenization, and packaging\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"This award-winning Chicago brewstillery finds innovative ways to connect their disciplines—and not just for the narrative, but firstly for the flavor.","date_published":"2024-09-17T21:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/01e6ca40-01ad-401d-ba3d-093ca61ae04e.mp3","mime_type":"audio/mpeg","size_in_bytes":92518049,"duration_in_seconds":4577}]},{"id":"a9d23e41-45e9-45c0-a63e-e96b482d7dd5","title":"14: Nic Christiansen of Barrell Craft Spirits Pieces Together the Blended Whiskey Puzzle","url":"https://spiritsanddistilling.fireside.fm/14","content_text":"As blender and manager of blending operations for the blend-focused brand Barrell Craft Spirits, Nic Christiansen’s job is to understand flavors, how they develop, and how they interact with each other to create harmonious wholes. \n\nIn this episode, Christiansen and host Molly Troupe discuss:  \n\n\n  finding new avenues for flavor in blended whiskey\n  building micro-blends that are then married through additional barrel conditioning\n  the benefits and challenges of sourcing whiskey\n  calculating derived mash bills from the component whiskeys\n  taking a flavor-focused approach to blending\n  aging in a variety of casks and the concurrent evaluation process\n  designing whiskey blends around a creative brief that’s experience-based\n  developing blends that push past typical whiskey guardrails\n  protecting one’s palate\n  working in threes\n\n\nAnd more.\n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eAs blender and manager of blending operations for the blend-focused brand \u003ca href=\"https://www.barrellbourbon.com\" rel=\"nofollow\"\u003eBarrell Craft Spirits,\u003c/a\u003e Nic Christiansen’s job is to understand flavors, how they develop, and how they interact with each other to create harmonious wholes. \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Christiansen and host Molly Troupe discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  finding new avenues for flavor in blended whiskey\u003c/li\u003e\n\u003cli\u003e  building micro-blends that are then married through additional barrel conditioning\u003c/li\u003e\n\u003cli\u003e  the benefits and challenges of sourcing whiskey\u003c/li\u003e\n\u003cli\u003e  calculating derived mash bills from the component whiskeys\u003c/li\u003e\n\u003cli\u003e  taking a flavor-focused approach to blending\u003c/li\u003e\n\u003cli\u003e  aging in a variety of casks and the concurrent evaluation process\u003c/li\u003e\n\u003cli\u003e  designing whiskey blends around a creative brief that’s experience-based\u003c/li\u003e\n\u003cli\u003e  developing blends that push past typical whiskey guardrails\u003c/li\u003e\n\u003cli\u003e  protecting one’s palate\u003c/li\u003e\n\u003cli\u003e  working in threes\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"As blender and manager of blending operations for Barrell, a brand committed to sourcing and blending rather than distilling, Christiansen finds creative ways to marry distinct flavors in whiskey without muddling their individual characters.","date_published":"2024-09-03T17:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/a9d23e41-45e9-45c0-a63e-e96b482d7dd5.mp3","mime_type":"audio/mpeg","size_in_bytes":65335054,"duration_in_seconds":3223}]},{"id":"516e8165-eaf4-4d2b-82dc-cd3333a5b1c7","title":"13: Widow Jane Head Distiller and Blender Sienna Jevremov Directs the Delicate Dance of Urban Distilling and Blending  ","url":"https://spiritsanddistilling.fireside.fm/13","content_text":"New York City’s Widow Jane Distillery may be one of the better known craft-spirits brands, with a relatively wide distribution footprint earned through the incredible reputation built by former distillers such as Lisa Wicker (hear her perspective on Episode 3). Now, under the guidance of head distiller and blender Sienna Jevremov, the distillery continues to grow despite the functional challenge of producing spirits in tight urban spaces, and the results of their work capture a certain artful tension and energy.  \n\nIn this episode, Jevremov and host Sydney Jones explore the challenges Widow Jane faces and the creative solutions those necessitate. Along the way, they discuss: \n\n\n  The challenges of distilling in an urban environment where the distilling and blending process takes place across five different addresses\n  Predicting the future of white-dog whiskey flavors and testing predictions against aged batches\n  Finding harmony in distillate from different sites\n  Making bourbon with a hybrid of two heirloom corn varieties\n  Articulating the hand of the distiller in column distillation\n  Creative approaches to blending while identifying personalities within the blending team\n  Using woods such as applewood and amburana for aging while testing and predicting its effects over time\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eNew York City’s \u003ca href=\"https://widowjane.com\" rel=\"nofollow\"\u003eWidow Jane Distillery\u003c/a\u003e may be one of the better known craft-spirits brands, with a relatively wide distribution footprint earned through the incredible reputation built by former distillers such as Lisa Wicker (hear her perspective on \u003ca href=\"https://spiritsanddistilling.com/cs-d-podcast-episode-3-lisa-wicker/\" rel=\"nofollow\"\u003eEpisode 3\u003c/a\u003e). Now, under the guidance of head distiller and blender Sienna Jevremov, the distillery continues to grow despite the functional challenge of producing spirits in tight urban spaces, and the results of their work capture a certain artful tension and energy.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Jevremov and host Sydney Jones explore the challenges Widow Jane faces and the creative solutions those necessitate. Along the way, they discuss: \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  The challenges of distilling in an urban environment where the distilling and blending process takes place across five different addresses\u003c/li\u003e\n\u003cli\u003e  Predicting the future of white-dog whiskey flavors and testing predictions against aged batches\u003c/li\u003e\n\u003cli\u003e  Finding harmony in distillate from different sites\u003c/li\u003e\n\u003cli\u003e  Making bourbon with a hybrid of two heirloom corn varieties\u003c/li\u003e\n\u003cli\u003e  Articulating the hand of the distiller in column distillation\u003c/li\u003e\n\u003cli\u003e  Creative approaches to blending while identifying personalities within the blending team\u003c/li\u003e\n\u003cli\u003e  Using woods such as applewood and amburana for aging while testing and predicting its effects over time\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"Producing smaller volumes of craft spirits typically means a location closer to potential customers, but distilling in high-density urban environments is both work-intensive and expensive. Brooklyn’s Widow Jane has found an artful way to create distinct spirits despite—or maybe because of—the challenges they face distilling, aging, and blending in New York City.  ","date_published":"2024-08-20T13:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/516e8165-eaf4-4d2b-82dc-cd3333a5b1c7.mp3","mime_type":"audio/mpeg","size_in_bytes":77728213,"duration_in_seconds":3851}]},{"id":"a0db0dbb-8f4b-4f32-8bf7-8f066c808fdb","title":"12: Christian Krogstad, Founder of Aviation Gin and Westward Whiskey, Designs Spirits That Stand the Test of Time","url":"https://spiritsanddistilling.fireside.fm/12","content_text":"Brewer-turned-distiller Christian Krogstad launched House Spirits in the mid-‘00s with a focus on artisanal gin, but he had no idea the botanical spirit they pursued with passion would become one of the larger celebrity-owned-and-endorsed spirits in this recent wave of high-profile acquisitions.\n\nTinkering with two partners—one a prominent bartender, the other a fellow distiller—their goal was to create a pre-Prohibition-style gin perfect for classic cocktails. But no recipes existed for those earlier gins, so he set about reverse-engineering one from a recipe perspective. The result is now a modern classic and a favorite of bartenders everywhere—but in this episode, Krogstad takes us back to the roots of the creation process, tracks the Aviation’s evolution to the present day.  \n\nIn this episode, Krogstad and host Mollly Troupe discuss:  \n\n\n  building independent brands rather than a branded house, to address how many drinkers seek categories rather than brands\n  designing gin to work in a classic cocktail context and appeal to bartenders, with no historical recipes to reference\n  building botanical blends for nuance and character rather than intensity\n  finding a signature ingredient that brings the botanical blend together\n  articulating the power of flavor memories\n  changes in gin flavor after bottling\n  go-to-market strategy for a new gin brand, and the 2012 relaunch that changed its trajectory\n  creating bartender-friendly packaging\n  selling the Aviation Gin brand to Ryan Reynolds and an investment group\n  distilling aquavit, the caraway or dill-seed spirit\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eBrewer-turned-distiller Christian Krogstad launched House Spirits in the mid-‘00s with a focus on artisanal gin, but he had no idea the botanical spirit they pursued with passion would become one of the larger celebrity-owned-and-endorsed spirits in this recent wave of high-profile acquisitions.\u003c/p\u003e\n\n\u003cp\u003eTinkering with two partners—one a prominent bartender, the other a fellow distiller—their goal was to create a pre-Prohibition-style gin perfect for classic cocktails. But no recipes existed for those earlier gins, so he set about reverse-engineering one from a recipe perspective. The result is now a modern classic and a favorite of bartenders everywhere—but in this episode, Krogstad takes us back to the roots of the creation process, tracks the Aviation’s evolution to the present day.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Krogstad and host Mollly Troupe discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  building independent brands rather than a branded house, to address how many drinkers seek categories rather than brands\u003c/li\u003e\n\u003cli\u003e  designing gin to work in a classic cocktail context and appeal to bartenders, with no historical recipes to reference\u003c/li\u003e\n\u003cli\u003e  building botanical blends for nuance and character rather than intensity\u003c/li\u003e\n\u003cli\u003e  finding a signature ingredient that brings the botanical blend together\u003c/li\u003e\n\u003cli\u003e  articulating the power of flavor memories\u003c/li\u003e\n\u003cli\u003e  changes in gin flavor after bottling\u003c/li\u003e\n\u003cli\u003e  go-to-market strategy for a new gin brand, and the 2012 relaunch that changed its trajectory\u003c/li\u003e\n\u003cli\u003e  creating bartender-friendly packaging\u003c/li\u003e\n\u003cli\u003e  selling the Aviation Gin brand to Ryan Reynolds and an investment group\u003c/li\u003e\n\u003cli\u003e  distilling aquavit, the caraway or dill-seed spirit\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"Few acquisitions of spirit brands have been as high-profile as Ryan Reynolds’ purchase of the Aviation Gin brand, followed by its sale to Diageo. Yet even before the celebrity-fueled spotlight turned its way, Aviation was the work of an earnest distiller seeking to make the perfect pre-Prohibition-style gin for classic cocktails.","date_published":"2024-08-07T16:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/a0db0dbb-8f4b-4f32-8bf7-8f066c808fdb.mp3","mime_type":"audio/mpeg","size_in_bytes":71845920,"duration_in_seconds":3551}]},{"id":"1dadbaad-5644-4ec3-b22f-24d2e5803ad6","title":"11: Ken Klehm of 450 North Spirits Loves the Creative Challenge of Distilling an Array of Spirits","url":"https://spiritsanddistilling.fireside.fm/11","content_text":"The modes that distillers operate in can vary wildly based on the goals of the business and the avenues for sales. While at the helm of Ghost Coast in Savannah, Georgia, Ken Klehm did it all—a law change allowed the distillery to sell cocktails as long as all the spirits were produced in-house, so Klehm distilled a wide range of spirits and liqueurs to stock the entire bar. Now, at the helm of 450 North Spirits—a family-owned distillery, adjacent to the family’s brewery, situated on a corner of the family’s Indiana farmland—he’s tackling new problems and finding opportunities in ingredients like estate corn, while creating spirits that feel at home next to the sweet and tart fruit beers the brewery is known for.  \n\nIn this episode, host Sydney Jones and Klehm discuss:  \n\n\n  making fernet based on spearmint\n  testing ABV in liqueurs with significant sugar content\n  unlocking the mystery of great chartreuse\n  production logistics behind distilling a wide range of spirits\n  conceptualizing a farm-based brewstillery program\n  finding cohesion from disparate inputs\n  mash and fermentation parameters including slow cooling in closed fermenters\n  distilling agave nectar\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eThe modes that distillers operate in can vary wildly based on the goals of the business and the avenues for sales. While at the helm of Ghost Coast in Savannah, Georgia, Ken Klehm did it all—a law change allowed the distillery to sell cocktails as long as all the spirits were produced in-house, so Klehm distilled a wide range of spirits and liqueurs to stock the entire bar. Now, at the helm of \u003ca href=\"https://450northspirits.com\" rel=\"nofollow\"\u003e450 North Spirits\u003c/a\u003e—a family-owned distillery, adjacent to the family’s brewery, situated on a corner of the family’s Indiana farmland—he’s tackling new problems and finding opportunities in ingredients like estate corn, while creating spirits that feel at home next to the sweet and tart fruit beers the brewery is known for.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, host Sydney Jones and Klehm discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  making fernet based on spearmint\u003c/li\u003e\n\u003cli\u003e  testing ABV in liqueurs with significant sugar content\u003c/li\u003e\n\u003cli\u003e  unlocking the mystery of great chartreuse\u003c/li\u003e\n\u003cli\u003e  production logistics behind distilling a wide range of spirits\u003c/li\u003e\n\u003cli\u003e  conceptualizing a farm-based brewstillery program\u003c/li\u003e\n\u003cli\u003e  finding cohesion from disparate inputs\u003c/li\u003e\n\u003cli\u003e  mash and fermentation parameters including slow cooling in closed fermenters\u003c/li\u003e\n\u003cli\u003e  distilling agave nectar\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"Through his distilling career, Ken Klehm has tackled an array of challenges, like stocking an entire cocktail bar with house-distilled spirits and liqueurs. Now at the helm of the 450 North brewstillery, he’s exploring new opportunities like distilling with estate grain, making American single malt, and more.  ","date_published":"2024-07-24T20:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/1dadbaad-5644-4ec3-b22f-24d2e5803ad6.mp3","mime_type":"audio/mpeg","size_in_bytes":56643273,"duration_in_seconds":3489}]},{"id":"22cedaa6-dc26-4810-965c-36fbd10e4c1d","title":"10: Andy Nelson, Cofounder of Nelson’s Green Brier Distillery and Belle Meade Bourbon, on the Life Cycle of a Modern Distillery  ","url":"https://spiritsanddistilling.fireside.fm/10","content_text":"The last decade and a half have been a whirlwind for Andy Nelson, as the discovery of a family distilling legacy led his brother Charlie and him to pursue and launch the Nelson's Green Brier Distillery to make Tennessee Whiskey the way his great-great-great grandfather did (with a few accomodations for modernity, of course). Along the way, they also launched Belle Meade Bourbon, sourcing and blending, with the requisite learning that that entailed. Now, after selling the majority stake in the distillery to Constellation Brands, Nelson has set an independent course, consulting and helping other would-be distillery founders and operators navigate the same go-to-market maze.  \n\nIn this episode, host Molly Troupe and Nelson discuss:  \n\n\n  Building a brand story from family history\n  Developing and honing a solid base of blending skills before distilling and barreling whiskey\n  Moving past assumptions and expectations to focus on the reality of flavor in the blending process\n  The common misconception that smaller barrels age whiskey faster\n  Tennessee whiskey history and terminology, and the charcoal mellowing process\n  Updating a historic family recipe and process\n  Striking the balance between founder/owner and maker\n  Gaining confidence as a distiller without a background in science\n  Leveling up on less natural skills like sales\n  Bringing on a strategic distribution partner with all the benefits and challenges that entails\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eThe last decade and a half have been a whirlwind for Andy Nelson, as the discovery of a family distilling legacy led his brother Charlie and him to pursue and launch the Nelson\u0026#39;s Green Brier Distillery to make Tennessee Whiskey the way his great-great-great grandfather did (with a few accomodations for modernity, of course). Along the way, they also launched Belle Meade Bourbon, sourcing and blending, with the requisite learning that that entailed. Now, after selling the majority stake in the distillery to Constellation Brands, Nelson has set an independent course, consulting and helping other would-be distillery founders and operators navigate the same go-to-market maze.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, host Molly Troupe and Nelson discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Building a brand story from family history\u003c/li\u003e\n\u003cli\u003e  Developing and honing a solid base of blending skills before distilling and barreling whiskey\u003c/li\u003e\n\u003cli\u003e  Moving past assumptions and expectations to focus on the reality of flavor in the blending process\u003c/li\u003e\n\u003cli\u003e  The common misconception that smaller barrels age whiskey faster\u003c/li\u003e\n\u003cli\u003e  Tennessee whiskey history and terminology, and the charcoal mellowing process\u003c/li\u003e\n\u003cli\u003e  Updating a historic family recipe and process\u003c/li\u003e\n\u003cli\u003e  Striking the balance between founder/owner and maker\u003c/li\u003e\n\u003cli\u003e  Gaining confidence as a distiller without a background in science\u003c/li\u003e\n\u003cli\u003e  Leveling up on less natural skills like sales\u003c/li\u003e\n\u003cli\u003e  Bringing on a strategic distribution partner with all the benefits and challenges that entails\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"Launching a whiskey distillery is a not for the faint of heart, and balancing the timing, financing, logistics, brand building, quality, creative expression, distillery construction, and legacy has left Andy Nelson feeling as much like a jack-of-all-trades as he feels like a head distiller. ","date_published":"2024-07-09T17:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/22cedaa6-dc26-4810-965c-36fbd10e4c1d.mp3","mime_type":"audio/mpeg","size_in_bytes":72320613,"duration_in_seconds":3583}]},{"id":"082b6595-f7e0-46ba-b1eb-20329eeddf23","title":"9: Nicole Austin of George Dickel Takes a Thoughtful and Contextual Approach to Blending Beautiful Whiskies","url":"https://spiritsanddistilling.fireside.fm/9","content_text":"Nicole Austin has spent time in distilleries around the world, but if there’s one thing she’s learned from producing at distilleries both tiny and very large, it’s that no single blending strategy works at every scale, for every product, or with each kind of spirit. Today, as director of George Dickel and luxury American whiskey for Diageo, she has extensive tools at her disposal—from deep stocks of long-aged Tennessee whiskey to modern lab equipment. The nexus of that deeper palette of whiskies with which to blend—and deeper knowledge of those whiskies and how they age—is paying off with a number of releases that are piquing the interest of whiskey lovers.  \n\nIn this episode, Austin sits down with host Sydney Jones for a distiller-to-distiller conversation on the intricacies of blending. Along the way, they discuss:  \n\n\n  how rigorous approaches to blending can lead you astray\n  altering the blending approach based on the age of the spirit and ultimate intention for the release\n  managing blends with very small casks\n  safe assumptions and techniques for validating them\n  understanding gas chromatography and its place in the blending process\n  the challenge in discovering and delivering “house character” that speaks to the blender while resonating with drinkers\n  building a sustainable business structure\n  contemporary projects, including the three-chamber rye blend with Leopold Brothers\n  the multimode consumption of truly great whiskey\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eNicole Austin has spent time in distilleries around the world, but if there’s one thing she’s learned from producing at distilleries both tiny and very large, it’s that no single blending strategy works at every scale, for every product, or with each kind of spirit. Today, as director of \u003ca href=\"https://www.georgedickel.com\" rel=\"nofollow\"\u003eGeorge Dickel\u003c/a\u003e and luxury American whiskey for Diageo, she has extensive tools at her disposal—from deep stocks of long-aged Tennessee whiskey to modern lab equipment. The nexus of that deeper palette of whiskies with which to blend—and deeper knowledge of those whiskies and how they age—is paying off with a number of releases that are piquing the interest of whiskey lovers.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Austin sits down with host Sydney Jones for a distiller-to-distiller conversation on the intricacies of blending. Along the way, they discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  how rigorous approaches to blending can lead you astray\u003c/li\u003e\n\u003cli\u003e  altering the blending approach based on the age of the spirit and ultimate intention for the release\u003c/li\u003e\n\u003cli\u003e  managing blends with very small casks\u003c/li\u003e\n\u003cli\u003e  safe assumptions and techniques for validating them\u003c/li\u003e\n\u003cli\u003e  understanding gas chromatography and its place in the blending process\u003c/li\u003e\n\u003cli\u003e  the challenge in discovering and delivering “house character” that speaks to the blender while resonating with drinkers\u003c/li\u003e\n\u003cli\u003e  building a sustainable business structure\u003c/li\u003e\n\u003cli\u003e  contemporary projects, including the three-chamber rye blend with Leopold Brothers\u003c/li\u003e\n\u003cli\u003e  the multimode consumption of truly great whiskey\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"There’s no one best way to blend whiskey—but for this award-winning distiller and blender, the key is taking an approach that fits the intended goal.","date_published":"2024-06-25T00:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/082b6595-f7e0-46ba-b1eb-20329eeddf23.mp3","mime_type":"audio/mpeg","size_in_bytes":71559717,"duration_in_seconds":3555}]},{"id":"1e9dd1cd-e935-4edc-961c-580c5f5ad42b","title":"8: Clear Creek Master Distiller Caitlin Bartlemay Thrives on the Challenges of Fruit Brandy and American Single Malt","url":"https://spiritsanddistilling.fireside.fm/8","content_text":"Fourteen years into her career at Clear Creek in Hood River, Oregon, Caitlin Bartlemay recently become master distiller at the respected craft producer. There, she continues to lead a small, hands-on team through seasons of distilling an array of whole-fruit brandies as well as McCarthy’s Oregon Single Malt—the first American craft single-malt whiskey.\n\nIn this week’s episode, Bartlemay joins host Molly Troupe for a wide-ranging discussion that includes:  \n\n\n  managing public expectations around the master distiller role\n  the impact of Prohibition on smaller family-run distilleries\n  the significant challenge in making great fruit brandies\n  managing the logistics of whole-fruit fermentations\n  the impact of tank time and cask residence on various brandies\n  mash consistency’s effects on fermentation and distillation\n  distilling American single-malt on a single-pass hybrid brandy still\n  aging spirits in Oregon oak casks\n\n\nAnd more.  \n\nBrought to you by:\nG\u0026amp;D Chillers: G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\n\n[ABS Commercial:](hhttps://abs-commercial.com)  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at sales@abs-commercial.com to discuss your customized distilling needs.\n\nBrewery \u0026amp; Distillery Workshop: IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.","content_html":"\u003cp\u003eFourteen years into her career at \u003ca href=\"https://www.hrdspirits.com/clear-creek-distillery\" rel=\"nofollow\"\u003eClear Creek\u003c/a\u003e in Hood River, Oregon, Caitlin Bartlemay recently become master distiller at the respected craft producer. There, she continues to lead a small, hands-on team through seasons of distilling an array of whole-fruit brandies as well as McCarthy’s Oregon Single Malt—the first American craft single-malt whiskey.\u003c/p\u003e\n\n\u003cp\u003eIn this week’s episode, Bartlemay joins host Molly Troupe for a wide-ranging discussion that includes:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  managing public expectations around the master distiller role\u003c/li\u003e\n\u003cli\u003e  the impact of Prohibition on smaller family-run distilleries\u003c/li\u003e\n\u003cli\u003e  the significant challenge in making great fruit brandies\u003c/li\u003e\n\u003cli\u003e  managing the logistics of whole-fruit fermentations\u003c/li\u003e\n\u003cli\u003e  the impact of tank time and cask residence on various brandies\u003c/li\u003e\n\u003cli\u003e  mash consistency’s effects on fermentation and distillation\u003c/li\u003e\n\u003cli\u003e  distilling American single-malt on a single-pass hybrid brandy still\u003c/li\u003e\n\u003cli\u003e  aging spirits in Oregon oak casks\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://gdchillers.com\" rel=\"nofollow\"\u003eG\u0026amp;D Chillers:\u003c/a\u003e\u003c/strong\u003e G\u0026amp;D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G\u0026amp;D offers the front-end design and engineering your team needs at no cost to you. Rebecca Harris, president and head distiller of Catoctin Creek recently shared, “Service after the sale is what really separates the quality of a supplier relationship. G\u0026amp;D Chillers has always been a phone call away when we needed them. For a small business like mine, that partnership makes all the difference.” Whether you distill batch by batch or in a continuous operation, for more than 30 years, G\u0026amp;D has had the proven solution. Visit them today at gdchillers.com.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e[ABS Commercial:](hhttps://abs-commercial.com)\u003c/strong\u003e  For over 11 years, ABS Commercial has been your full-service equipment manufacturer, designing quality distillation equipment ranging from 50L – 5,000L. Whether establishing a new distillery or expanding into a brewstillery, their team of experienced engineers and designers work with you to develop customized distilling solutions. With their consultative approach, they tailor to your production capacity, space constraints, and budgetary considerations to help you create quality, crafted spirits. Contact them today at \u003ca href=\"mailto:sales@abs-commercial.com\" rel=\"nofollow\"\u003esales@abs-commercial.com\u003c/a\u003e to discuss your customized distilling needs.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.breweryworkshop.com\" rel=\"nofollow\"\u003eBrewery \u0026amp; Distillery Workshop:\u003c/a\u003e\u003c/strong\u003e IIf you’re planning a distillery or brewery launch, adding a distillery to your brewery, or considering purchasing an existing brewing or distilling business, then visit breweryworkshop.com for more information about the Brewery and Distillery workshop brought to you by Craft Spirits \u0026amp; Distilling and Craft Beer \u0026amp; Brewing. Over four days, you’ll learn what it takes to get a successful craft beverage business off the ground, through panel discussions, working group sessions, technical tours, and more. Get your ticket now at breweryworkshop.com.\u003c/p\u003e","summary":"Distilling fruit brandies from whole fruit is a technical and logistical challenge, but for Caitlin Bartlemay, it’s nowhere near as difficult as educating consumers about the process, ingredients, and history of this storied spirit.  ","date_published":"2024-06-12T00:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/1e9dd1cd-e935-4edc-961c-580c5f5ad42b.mp3","mime_type":"audio/mpeg","size_in_bytes":75783424,"duration_in_seconds":3758}]},{"id":"41d8b4cd-91a2-452d-9f00-f0be73ace69c","title":"7: Heaven Hill Master Distiller Conor O'Driscoll is Tackling New Product and Process Challenges in the Biggest Way Possible: Building a New Distillery","url":"https://spiritsanddistilling.fireside.fm/7","content_text":"While Sydney Jones’ last turn in the host chair was an exit interview of sorts, this episode is her entrance interview with new boss, Heaven Hill Master Distiller Conor O’Driscoll, as she settles into her new role as supervisor and technical lead for the under-construction $150M distillery in Bardstown, Kentucky. In this episode, O’Driscoll shares his insight gained from two decades of distilling for respected whiskey brands, and along the way touches on:  \n\n\n  Whiskey fermentation philosophy with single yeast ferments\n  Using liquid yeast in the new distillery for more control\n  Rickhouse designs and their impact on aging whiskies with different age goals\n  How distillate recipes become finished whiskies while creating consistency in brands\n  Agricultural impacts on whiskey from ingredients to staves\n  Building within an idea of distillery “house style”\n  Technical and safety improvements he’s implemented through the years\n\n\nAnd more.  \n\nBrought to you by:\nLotus Beverage Alliance: Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit LotusBevAlliance.com now and start streamlining your process today.  \n\nCountry Malt Group:  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit CountryMalt.com/distilling to view their complete list of distilling products, resources, and podcast episodes.  \n\nCrafted ERP: Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. CraftedERP.com  \n\nTechniblend Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. TechniBlend: Blend the Best!  ","content_html":"\u003cp\u003eWhile Sydney Jones’ last turn in the host chair was an exit interview of sorts, this episode is her entrance interview with new boss, \u003ca href=\"https://www.heavenhill.com\" rel=\"nofollow\"\u003eHeaven Hill\u003c/a\u003e Master Distiller Conor O’Driscoll, as she settles into her new role as supervisor and technical lead for the under-construction $150M distillery in Bardstown, Kentucky. In this episode, O’Driscoll shares his insight gained from two decades of distilling for respected whiskey brands, and along the way touches on:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Whiskey fermentation philosophy with single yeast ferments\u003c/li\u003e\n\u003cli\u003e  Using liquid yeast in the new distillery for more control\u003c/li\u003e\n\u003cli\u003e  Rickhouse designs and their impact on aging whiskies with different age goals\u003c/li\u003e\n\u003cli\u003e  How distillate recipes become finished whiskies while creating consistency in brands\u003c/li\u003e\n\u003cli\u003e  Agricultural impacts on whiskey from ingredients to staves\u003c/li\u003e\n\u003cli\u003e  Building within an idea of distillery “house style”\u003c/li\u003e\n\u003cli\u003e  Technical and safety improvements he’s implemented through the years\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotus Beverage Alliance:\u003c/a\u003e\u003c/strong\u003e Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit \u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotusBevAlliance.com\u003c/a\u003e now and start streamlining your process today.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountry Malt Group:\u003c/a\u003e\u003c/strong\u003e  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit \u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountryMalt.com/distilling\u003c/a\u003e to view their complete list of distilling products, resources, and podcast episodes.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCrafted ERP:\u003c/a\u003e\u003c/strong\u003e Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. \u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCraftedERP.com\u003c/a\u003e  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniblend\u003c/a\u003e\u003c/strong\u003e Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. \u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniBlend\u003c/a\u003e: Blend the Best!  \u003c/p\u003e","summary":"The seventh master distiller in the history of the storied distillery got his start as a chemical engineer, before finding his way into whiskey. Now, he’s leading the next chapter, as they build and commission the new Heaven Hill Springs distillery, and tackle new processes for making beloved brands.","date_published":"2024-05-28T22:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/41d8b4cd-91a2-452d-9f00-f0be73ace69c.mp3","mime_type":"audio/mpeg","size_in_bytes":80815148,"duration_in_seconds":4010}]},{"id":"bb8bda62-b5d5-4220-a739-f0c1a8bee4c4","title":"6: Andy Garrison of Stone Barn Brandyworks Takes a Value-Added Approach to Distilling Fruits and Vegetables","url":"https://spiritsanddistilling.fireside.fm/6","content_text":"In Andy Garrison’s mind, fruit brandies have historically been necessary byproducts of excess—fruit trees produce more food that could be consumed by their owners, so what better way to preserve their bounty than distilling the juice from the leftover fruit? Today, in the age of wide-scale commercial farming, that approach to adding or preserving value from one’s harvest is not an animating factor, and pressing and distilling juice from fruits is one of the most expensive ways to produce a spirit. But do they have to be?  \n\nWhether through his work for Stone Barn Brandyworks, or for his own label Tuff Talk Distilling, Garrison seeks more compelling answers to these questions, through creative and technical exploration. He’s tackled some tough projects, and solved some difficult technical challenges along the way, and shares his insight with host Molly Troupe in this episode. Over the course of the conversation, he touches on:  \n\n\n  Historical connections between agriculture and distilling\n  Finding ways to use distilling to add value to the modern food landscape\n  Making spirits from challenging, low-sugar ingredients like carrots\n  Differentiating spirits like potato eau de vie from more pedestrian spirits like contemporary vodka\n  Turning ramen noodles into a unique spirit\n  Building flavorful grappa with modern flavor additions like espresso and biscotti\n\n\nAnd more.  \n\nBrought to you by:\nAmerican Canning: Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit aTULC.com.  \n\nArryved:  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before June 30th, 2024.Visit Arryved.com/spiritsanddistilling and mention this ad.  \n\nEncompass: Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at encompasstech.com.  \n\nRMS Roller-Grinder At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at rmsroller-grinder.com to work with their experts on your new distillery build or expansion.  ","content_html":"\u003cp\u003eIn Andy Garrison’s mind, fruit brandies have historically been necessary byproducts of excess—fruit trees produce more food that could be consumed by their owners, so what better way to preserve their bounty than distilling the juice from the leftover fruit? Today, in the age of wide-scale commercial farming, that approach to adding or preserving value from one’s harvest is not an animating factor, and pressing and distilling juice from fruits is one of the most expensive ways to produce a spirit. But do they have to be?  \u003c/p\u003e\n\n\u003cp\u003eWhether through his work for \u003ca href=\"https://www.stonebarnbrandyworks.com\" rel=\"nofollow\"\u003eStone Barn Brandyworks\u003c/a\u003e, or for his own label \u003ca href=\"https://www.tufftalkdistilling.com\" rel=\"nofollow\"\u003eTuff Talk Distilling\u003c/a\u003e, Garrison seeks more compelling answers to these questions, through creative and technical exploration. He’s tackled some tough projects, and solved some difficult technical challenges along the way, and shares his insight with host Molly Troupe in this episode. Over the course of the conversation, he touches on:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Historical connections between agriculture and distilling\u003c/li\u003e\n\u003cli\u003e  Finding ways to use distilling to add value to the modern food landscape\u003c/li\u003e\n\u003cli\u003e  Making spirits from challenging, low-sugar ingredients like carrots\u003c/li\u003e\n\u003cli\u003e  Differentiating spirits like potato eau de vie from more pedestrian spirits like contemporary vodka\u003c/li\u003e\n\u003cli\u003e  Turning ramen noodles into a unique spirit\u003c/li\u003e\n\u003cli\u003e  Building flavorful grappa with modern flavor additions like espresso and biscotti\u003cbr\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eAmerican Canning:\u003c/a\u003e\u003c/strong\u003e Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit \u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eaTULC.com\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.arryved.com\" rel=\"nofollow\"\u003eArryved:\u003c/a\u003e\u003c/strong\u003e  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before June 30th, 2024.Visit \u003ca href=\"https://www.arryved.com/mvp/distillery/?utm_source=craft_spirits_and_distilling\u0026utm_medium=social\u0026utm_campaign=brand_awareness\" rel=\"nofollow\"\u003eArryved.com/spiritsanddistilling\u003c/a\u003e and mention this ad.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eEncompass:\u003c/a\u003e\u003c/strong\u003e Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at \u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eencompasstech.com\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003eRMS Roller-Grinder\u003c/a\u003e\u003c/strong\u003e At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at \u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003ermsroller-grinder.com\u003c/a\u003e to work with their experts on your new distillery build or expansion.  \u003c/p\u003e","summary":"The self-styled maker of “irrational fever dreams” and “peasant indulgences” shares his principled yet technical approach to making spirits from unusual ingredients like carrots, ramen noodles, and more.  ","date_published":"2024-05-21T13:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/bb8bda62-b5d5-4220-a739-f0c1a8bee4c4.mp3","mime_type":"audio/mpeg","size_in_bytes":67376224,"duration_in_seconds":3335}]},{"id":"18816749-6520-446a-b49c-d5e080282276","title":"5: Riley Henderson of FEW Spirits Explores Whiskey’s “Last Frontier”—Fermentation","url":"https://spiritsanddistilling.fireside.fm/5","content_text":"It may seem like everything that can be done, has been done, but for FEW Spirits operations director Riley Henderson, novel fermentations offer new opportunities for flavor in familiar spirits such as rye whiskey and bourbon. \n\nHalf a decade ago, FEW embarked on a project to explore the impact of fermenting with koji, a mold historically used for saccharification in sake and soy sauce, among other foods and drinks. Results were mixed at first, but through iteration and adaptation, FEW has landed on a process that works consistently and produces flavors that carry through distillation, producing flavor that’s worth the effort.  \n\nThis episode is also an exit interview of sorts, as host Sydney Jones—current head distiller at FEW—brings her time there to a close before setting off for a new challenge with Heaven Hill in Kentucky. During their conversation, Sydney and Riley also discuss:   \n\n\n  challenges in balancing packaging style with speed, safety, efficiency, and reliability\n  managing fermentation with small grains such as rice\n  understanding the impact of yeast strains on distilled and aged spirits\n  propping up and maintaining a koji culture\n  pH adjustment and bacterial protection using citric acid\n  finishing fermentation with temperature-friendly kveik yeast\n  impacts of new and second-use oak on aging koji-fermented spirit\n\n\nAnd more.  \n\nBrought to you by:\nTechniblend Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. TechniBlend: Blend the Best!  \n\nCrafted ERP: Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. CraftedERP.com  \n\nCountry Malt Group:  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit CountryMalt.com/distilling to view their complete list of distilling products, resources, and podcast episodes.  \n\nLotus Beverage Alliance: Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit LotusBevAlliance.com now and start streamlining your process today.  ","content_html":"\u003cp\u003eIt may seem like everything that can be done, has been done, but for \u003ca href=\"https://www.fewspirits.com\" rel=\"nofollow\"\u003eFEW Spirits\u003c/a\u003e operations director Riley Henderson, novel fermentations offer new opportunities for flavor in familiar spirits such as rye whiskey and bourbon. \u003c/p\u003e\n\n\u003cp\u003eHalf a decade ago, FEW embarked on a project to explore the impact of fermenting with koji, a mold historically used for saccharification in sake and soy sauce, among other foods and drinks. Results were mixed at first, but through iteration and adaptation, FEW has landed on a process that works consistently and produces flavors that carry through distillation, producing flavor that’s worth the effort.  \u003c/p\u003e\n\n\u003cp\u003eThis episode is also an exit interview of sorts, as host Sydney Jones—current head distiller at FEW—brings her time there to a close before setting off for a new challenge with Heaven Hill in Kentucky. During their conversation, Sydney and Riley also discuss:   \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  challenges in balancing packaging style with speed, safety, efficiency, and reliability\u003c/li\u003e\n\u003cli\u003e  managing fermentation with small grains such as rice\u003c/li\u003e\n\u003cli\u003e  understanding the impact of yeast strains on distilled and aged spirits\u003c/li\u003e\n\u003cli\u003e  propping up and maintaining a koji culture\u003c/li\u003e\n\u003cli\u003e  pH adjustment and bacterial protection using citric acid\u003c/li\u003e\n\u003cli\u003e  finishing fermentation with temperature-friendly kveik yeast\u003c/li\u003e\n\u003cli\u003e  impacts of new and second-use oak on aging koji-fermented spirit\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniblend\u003c/a\u003e\u003c/strong\u003e Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. \u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniBlend\u003c/a\u003e: Blend the Best!  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCrafted ERP:\u003c/a\u003e\u003c/strong\u003e Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. \u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCraftedERP.com\u003c/a\u003e  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountry Malt Group:\u003c/a\u003e\u003c/strong\u003e  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit \u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountryMalt.com/distilling\u003c/a\u003e to view their complete list of distilling products, resources, and podcast episodes.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotus Beverage Alliance:\u003c/a\u003e\u003c/strong\u003e Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit \u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotusBevAlliance.com\u003c/a\u003e now and start streamlining your process today.  \u003c/p\u003e","summary":"What’s left to do in the world of whiskey? Plenty, if you ask FEW Spirits director of operations Riley Henderson. For him, the secret lies in embracing slower, more flavorful fermentations.","date_published":"2024-05-01T01:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/18816749-6520-446a-b49c-d5e080282276.mp3","mime_type":"audio/mpeg","size_in_bytes":79150748,"duration_in_seconds":3932}]},{"id":"34b78c9d-5afe-4101-9272-65a8340230be","title":"4: Reade Huddleston of Monster Brewing Shares Perspectives on RTDs, Water Quality, and More","url":"https://spiritsanddistilling.fireside.fm/4","content_text":"Are distillers really just “dirty” brewers? How do you stabilize ingredients and flavors in canned RTDs? How can water chemistry at the municipal level cause potentially expensive issues with arrested fermentations? Through his career, Reade Huddleston has seen it all, and now as Director of Distillation and Spirits at Monster Brewing, he’s putting into daily use these best practices gleaned from years of brewing and distilling, as well as focused study.  \n\nIn this episode, Molly and Reade explore a range of subjects, including:  \n\n\n  Similarities and differences in brewing and distilling practice\n  Testing and optimizing RTDs for long term stability\n  Can liner interactions in RTDs\n  Testing water quality with taste and odor acceptance tests\n  Measuring water supply shifts over the course of a day\n  Common chemicals in supplied water and how to neutralize them\n\n\nAnd more.  \n\nBrought to you by:\nRMS Roller-Grinder At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at rmsroller-grinder.com to work with their experts on your new distillery build or expansion.  \n\nEncompass: Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at encompasstech.com.  \n\nArryved:  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before June 30th, 2024.Visit Arryved.com/spiritsanddistilling and mention this ad.  \n\nAmerican Canning: Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit aTULC.com.  ","content_html":"\u003cp\u003eAre distillers really just “dirty” brewers? How do you stabilize ingredients and flavors in canned RTDs? How can water chemistry at the municipal level cause potentially expensive issues with arrested fermentations? Through his career, Reade Huddleston has seen it all, and now as Director of Distillation and Spirits at \u003ca href=\"https://www.monsterbevcorp.com\" rel=\"nofollow\"\u003eMonster Brewing\u003c/a\u003e, he’s putting into daily use these best practices gleaned from years of brewing and distilling, as well as focused study.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode, Molly and Reade explore a range of subjects, including:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Similarities and differences in brewing and distilling practice\u003c/li\u003e\n\u003cli\u003e  Testing and optimizing RTDs for long term stability\u003c/li\u003e\n\u003cli\u003e  Can liner interactions in RTDs\u003c/li\u003e\n\u003cli\u003e  Testing water quality with taste and odor acceptance tests\u003c/li\u003e\n\u003cli\u003e  Measuring water supply shifts over the course of a day\u003c/li\u003e\n\u003cli\u003e  Common chemicals in supplied water and how to neutralize them\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003eRMS Roller-Grinder\u003c/a\u003e\u003c/strong\u003e At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at \u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003ermsroller-grinder.com\u003c/a\u003e to work with their experts on your new distillery build or expansion.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eEncompass:\u003c/a\u003e\u003c/strong\u003e Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at \u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eencompasstech.com\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.arryved.com\" rel=\"nofollow\"\u003eArryved:\u003c/a\u003e\u003c/strong\u003e  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before June 30th, 2024.Visit \u003ca href=\"https://www.arryved.com/mvp/distillery/?utm_source=craft_spirits_and_distilling\u0026utm_medium=social\u0026utm_campaign=brand_awareness\" rel=\"nofollow\"\u003eArryved.com/spiritsanddistilling\u003c/a\u003e and mention this ad.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eAmerican Canning:\u003c/a\u003e\u003c/strong\u003e Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit \u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eaTULC.com\u003c/a\u003e.  \u003c/p\u003e","summary":"Through his career, Huddleston has bounced back back and forth in the brewing and distilling worlds, picking up valuable lessons along the way. Here, he shares important perspectives on packaging RTDs for long term stability, understanding the impacts of water chemistry throughout the distilling process, and much more.","date_published":"2024-04-17T22:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/34b78c9d-5afe-4101-9272-65a8340230be.mp3","mime_type":"audio/mpeg","size_in_bytes":66570453,"duration_in_seconds":3295}]},{"id":"001176f4-c6fc-4e99-8221-a7f8586df2e7","title":"3: Lisa Wicker, Itinerant Distiller, Considers Lessons From Her Past While Looking to the Future","url":"https://spiritsanddistilling.fireside.fm/3","content_text":"Master distiller Lisa Wicker may have taken an unconventional path through her career, shifting from wine to distilled spirits, but that’s hardly the only decision she’s made that some might deem unusual. For Wicker, spreading out and exploring adjacent but interesting fields has improved her approach to distilling and blending much more than intense focus could. Now, she pulls on all that background to hone fermentations with atypical grains, tighten distillations, and blend with identifiable character in mind.  \n\nIn this episode’s conversation with Sydney Jones, Wicker discusses:  \n\n\n  Cold mashing corn for more characterful distillation\n  Using malted rye and barley\n  Testing heirloom corn varieties for distilling potential\n  Lessons learned from winemaking\n  Building through notes in whiskey brands for flavor identities\n  Blending with partial barrels to achieve flavor balance\n  Blending strategies to soften the edges of younger, wilder whiskies\n\n\nAnd more.  \n\nBrought to you by:\nLotus Beverage Alliance: Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit LotusBevAlliance.com now and start streamlining your process today.  \n\nCountry Malt Group:  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit CountryMalt.com/distilling to view their complete list of distilling products, resources, and podcast episodes.  \n\nCrafted ERP: Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. CraftedERP.com  \n\nTechniblend Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. TechniBlend: Blend the Best!  ","content_html":"\u003cp\u003eMaster distiller Lisa Wicker may have taken an unconventional path through her career, shifting from wine to distilled spirits, but that’s hardly the only decision she’s made that some might deem unusual. For Wicker, spreading out and exploring adjacent but interesting fields has improved her approach to distilling and blending much more than intense focus could. Now, she pulls on all that background to hone fermentations with atypical grains, tighten distillations, and blend with identifiable character in mind.  \u003c/p\u003e\n\n\u003cp\u003eIn this episode’s conversation with Sydney Jones, Wicker discusses:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e  Cold mashing corn for more characterful distillation\u003c/li\u003e\n\u003cli\u003e  Using malted rye and barley\u003c/li\u003e\n\u003cli\u003e  Testing heirloom corn varieties for distilling potential\u003c/li\u003e\n\u003cli\u003e  Lessons learned from winemaking\u003c/li\u003e\n\u003cli\u003e  Building through notes in whiskey brands for flavor identities\u003c/li\u003e\n\u003cli\u003e  Blending with partial barrels to achieve flavor balance\u003c/li\u003e\n\u003cli\u003e  Blending strategies to soften the edges of younger, wilder whiskies\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotus Beverage Alliance:\u003c/a\u003e\u003c/strong\u003e Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft-beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft-beverage equipment and supplies. Experience the convenience of working with ONE vendor … ONE Source… for ALL of your craft-business needs. Visit \u003ca href=\"https://lotusbevalliance.com\" rel=\"nofollow\"\u003eLotusBevAlliance.com\u003c/a\u003e now and start streamlining your process today.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountry Malt Group:\u003c/a\u003e\u003c/strong\u003e  Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast, and more! Visit \u003ca href=\"https://www.countrymalt.com/distilling\" rel=\"nofollow\"\u003eCountryMalt.com/distilling\u003c/a\u003e to view their complete list of distilling products, resources, and podcast episodes.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCrafted ERP:\u003c/a\u003e\u003c/strong\u003e Is your brewery, distillery or, ... heck we’ll say it ... “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business—and you need it on demand. Visit CraftedERP.com to learn how Crafted meets you where you are today—and prepares you for everything that’s coming tomorrow. \u003ca href=\"https://www.craftederp.com\" rel=\"nofollow\"\u003eCraftedERP.com\u003c/a\u003e  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniblend\u003c/a\u003e\u003c/strong\u003e Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled-spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. \u003ca href=\"https://www.techniblend.com\" rel=\"nofollow\"\u003eTechniBlend\u003c/a\u003e: Blend the Best!  \u003c/p\u003e","summary":"The former president and master distiller for Brooklyn’s Widow Jane took a circuitous route before ending up in distilling, but the lessons in blending, flavor development, and agricultural integration she picked up along the way have informed her approach to distilled spirits to this day.","date_published":"2024-04-02T20:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/001176f4-c6fc-4e99-8221-a7f8586df2e7.mp3","mime_type":"audio/mpeg","size_in_bytes":75299340,"duration_in_seconds":3736}]},{"id":"c990b297-caa8-48c6-ba64-b3870d4d7e0c","title":"2: Ale Ochoa Takes a Scientific Approach to Sensory Evaluation and Whiskey Blending","url":"https://spiritsanddistilling.fireside.fm/2","content_text":"Ale Ochoa is an expert sensory scientist and master blender with years of experience building sensory teams both large and small. In this episode, she outlines key parameters for sensory programs and outlines both simple and more complex ways of deploying sensory tools to improve blends, identify flaws, create more compelling descriptions, and make better spirits.  \n\nThrough this episode, she covers:  \n\n\nUnderstanding flavor and aroma interactions in blends\nIdentifying flaws and setting thresholds for fixes\nTraining and validating sensory panelists\nTesting methods for identifying flaws as well as positive attributes\nEvaluating results in statistically significant ways\nCalibrating your palate and training on attributes\nTelling stories through whiskey blends\n\n\nAnd more.  \n\nBrought to you by:\nAmerican Canning: Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit aTULC.com.  \n\nArryved:  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before April 1st, 2024.Visit Arryved.com/spiritsanddistilling and mention this ad.  \n\nEncompass: Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at encompasstech.com.  \n\nRMS Roller-Grinder At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at rmsroller-grinder.com to work with their experts on your new distillery build or expansion.  ","content_html":"\u003cp\u003eAle Ochoa is an expert sensory scientist and master blender with years of experience building sensory teams both large and small. In this episode, she outlines key parameters for sensory programs and outlines both simple and more complex ways of deploying sensory tools to improve blends, identify flaws, create more compelling descriptions, and make better spirits.  \u003c/p\u003e\n\n\u003cp\u003eThrough this episode, she covers:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eUnderstanding flavor and aroma interactions in blends\u003c/li\u003e\n\u003cli\u003eIdentifying flaws and setting thresholds for fixes\u003c/li\u003e\n\u003cli\u003eTraining and validating sensory panelists\u003c/li\u003e\n\u003cli\u003eTesting methods for identifying flaws as well as positive attributes\u003c/li\u003e\n\u003cli\u003eEvaluating results in statistically significant ways\u003c/li\u003e\n\u003cli\u003eCalibrating your palate and training on attributes\u003c/li\u003e\n\u003cli\u003eTelling stories through whiskey blends\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eAmerican Canning:\u003c/a\u003e\u003c/strong\u003e Looking to expand into aluminum cans but worried about corrosivity, off-flavors, scalping or pin-hole leaks? aTULC is a premium performance can proven to double product shelf-life. Its manufacturing process requires no water, coolants, chemicals, or wastewater treatment. Crafted for higher ABV products, acidic ingredients, emulsions, salt, and sulfites, aTULC is the toughest, most sustainable can for your brand. Contact American Canning for a free compatibility consult or visit \u003ca href=\"https://www.atulc.com\" rel=\"nofollow\"\u003eaTULC.com\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.arryved.com\" rel=\"nofollow\"\u003eArryved:\u003c/a\u003e\u003c/strong\u003e  Arryved point of sale combines industry expertise, essential tasting room tools, and a whole lotta love to make running your distillery easier. Scale faster with Arryved’s mobile system that offers flexible service with QR code ordering, detailed reporting, and award-winning customer support. New customers get your first month free when you launch before April 1st, 2024.Visit \u003ca href=\"https://www.arryved.com/mvp/distillery/?utm_source=craft_spirits_and_distilling\u0026utm_medium=social\u0026utm_campaign=brand_awareness\" rel=\"nofollow\"\u003eArryved.com/spiritsanddistilling\u003c/a\u003e and mention this ad.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eEncompass:\u003c/a\u003e\u003c/strong\u003e Omnibibulous means “able or willing to drink almost anything.” That’s the attitude of the consumer you’re trying to reach: they’re omnibibulous. So how does your distillery remain competitive? Distillers must future-proof their business with a multi-segment production attitude to meet consumers with the right beverages for the right occasions. Encompass Production Cloud is the software designed to help you lead in the modern beverage industry. Become future-proofed at \u003ca href=\"https://www.encompasstech.com\" rel=\"nofollow\"\u003eencompasstech.com\u003c/a\u003e.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003eRMS Roller-Grinder\u003c/a\u003e\u003c/strong\u003e At RMS Roller-Grinder, they design and build quality roller mills and grain handling systems for your specific distilling needs. From idea to installation, they can help with roller mills, augers, control panels, bulk storage, and more. RMS has the right equipment to help you increase efficiency, simplify your process, and create a quality, crafted product. Contact them today at \u003ca href=\"https://rmsroller-grinder.com\" rel=\"nofollow\"\u003ermsroller-grinder.com\u003c/a\u003e to work with their experts on your new distillery build or expansion.  \u003c/p\u003e","summary":"Sensory scientist and experienced whiskey blender Ale Ochoa joins Molly to discuss the finer points of developing a palate, articulating flavor and aroma attributes, training a sensory team, testing and validating results, and more. ","date_published":"2024-03-26T10:00:00.000-06:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/c990b297-caa8-48c6-ba64-b3870d4d7e0c.mp3","mime_type":"audio/mpeg","size_in_bytes":104921182,"duration_in_seconds":4349}]},{"id":"65d4981a-a217-497b-8fc6-50d5e6efa852","title":"1: Hosts Sydney Jones and Molly Troupe Share Their Favorite Distilling Techniques","url":"https://spiritsanddistilling.fireside.fm/1","content_text":"Welcome to Episode 1 of the Craft Spirits \u0026amp; Distilling Podcast, featuring hosts Sydney Jones, head distiller for FEW Spirits in Chicago, and Molly Troupe, master distiller for Freeland Spirits in Portland, Oregon. Recorded live at the ACSA trade show and convention in Denver, this conversation introduces the podcast and the hosts via a deep dive into their favorite distilling techniques.  \n\nAlong the way, they discuss:  \n\n\ndistilling fresh ingredients at lower temperatures with a rotovap\nnavigating the TTB GRAS (generally recognized as safe) list\nproofing with liquids other than water\nbarrel maturation in hot climates\nenzyme protocols for difficult grains\nwhiskey-blending strategies\npurposeful yeast selection, for more characterful whiskey fermentations\nthe flavor impacts of different factors in whiskey cask aging\n\n\nAnd more.  \n\nBrought to you by:\nTechniblend: Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. TechniBlend: Blend the Best!\n\nCrafted ERP:  Is your brewery, distillery or, heck we’ll say it, “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business–and you need it on demand. Visit Crafted ERP.com to learn how Crafted meets you where you’re at today–and prepares you for everything that’s coming tomorrow.  \n\nCountry Malt Group: Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast and more! Visit CountryMalt.com/distilling to view their complete list of distilling products, resources and podcast episodes.\n\nLotus Beverage Alliance Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft beverage equipment and supplies. Experience the convenience of working with ONE vendor….  ONE Source….  for ALL of your craft business needs. Visit LotusBevAlliance.com now, and start streamlining your process today.","content_html":"\u003cp\u003eWelcome to Episode 1 of the Craft Spirits \u0026amp; Distilling Podcast, featuring hosts Sydney Jones, head distiller for \u003ca href=\"https://www.fewspirits.com\" rel=\"nofollow\"\u003eFEW Spirits\u003c/a\u003e in Chicago, and Molly Troupe, master distiller for \u003ca href=\"https://freelandspirits.com\" rel=\"nofollow\"\u003eFreeland Spirits\u003c/a\u003e in Portland, Oregon. Recorded live at the ACSA trade show and convention in Denver, this conversation introduces the podcast and the hosts via a deep dive into their favorite distilling techniques.  \u003c/p\u003e\n\n\u003cp\u003eAlong the way, they discuss:  \u003c/p\u003e\n\n\u003cul\u003e\n\u003cli\u003edistilling fresh ingredients at lower temperatures with a rotovap\u003c/li\u003e\n\u003cli\u003enavigating the TTB GRAS (generally recognized as safe) list\u003c/li\u003e\n\u003cli\u003eproofing with liquids other than water\u003c/li\u003e\n\u003cli\u003ebarrel maturation in hot climates\u003c/li\u003e\n\u003cli\u003eenzyme protocols for difficult grains\u003c/li\u003e\n\u003cli\u003ewhiskey-blending strategies\u003c/li\u003e\n\u003cli\u003epurposeful yeast selection, for more characterful whiskey fermentations\u003c/li\u003e\n\u003cli\u003ethe flavor impacts of different factors in whiskey cask aging\u003c/li\u003e\n\u003c/ul\u003e\n\n\u003cp\u003eAnd more.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrought to you by:\u003c/strong\u003e\u003cbr\u003e\n\u003cstrong\u003e\u003ca href=\"https://techniblend.com\" rel=\"nofollow\"\u003eTechniblend:\u003c/a\u003e\u003c/strong\u003e Craft the perfect blend every time by enhancing the flavor profile of your spirits with TechniBlend’s state-of-the-art blending and batching technology. TechniBlend is the trusted partner of distilleries across the country, providing solutions for unparalleled accuracy and consistency in the distilled spirits production process. Visit techniblend.com today to discover how our innovative solutions can redefine the art of distillation. TechniBlend: Blend the Best!\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://Crafted%20ERP.com\" rel=\"nofollow\"\u003eCrafted ERP:\u003c/a\u003e\u003c/strong\u003e  Is your brewery, distillery or, heck we’ll say it, “brewstillery” looking for better control of production, finance, compliance, inventory, supply chain, etc.? You want a system that untaps your potential and future-proofs your strategy. You need total visibility into every aspect of your business–and you need it on demand. Visit Crafted ERP.com to learn how Crafted meets you where you’re at today–and prepares you for everything that’s coming tomorrow.  \u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://CountryMalt.com/distilling\" rel=\"nofollow\"\u003eCountry Malt Group:\u003c/a\u003e\u003c/strong\u003e Country Malt Group is proud to support craft distillers across North America with a carefully curated portfolio of the best everyday ingredients and supplies, including malt, adjuncts, fruit, yeast and more! Visit CountryMalt.com/distilling to view their complete list of distilling products, resources and podcast episodes.\u003c/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https://LotusBevAlliance.com\" rel=\"nofollow\"\u003eLotus Beverage Alliance\u003c/a\u003e\u003c/strong\u003e Say goodbye to the complexities of ordering equipment and supplies from multiple vendors, and say hello to the efficiency and simplicity offered by Lotus Beverage Alliance. This new alliance brings together craft beverage industry powerhouses GW Kent, Alpha Brewing Operations, Stout Tanks and Kettles, Twin Monkeys Beverage Solutions, Brewmation, and Automated Extractions to provide an unrivaled portfolio of craft beverage equipment and supplies. Experience the convenience of working with ONE vendor….  ONE Source….  for ALL of your craft business needs. Visit LotusBevAlliance.com now, and start streamlining your process today.\u003c/p\u003e","summary":"In this launch episode of the Craft Spirits \u0026 Distilling Podcast, hosts Sydney Jones of FEW Spirits and Molly Troupe of Freeland Spirits introduce the podcast and each other with a dive into their favorite distilling techniques. ","date_published":"2024-03-05T09:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/f11dcd22-ea35-49cf-8e1e-e48ff21fee13/65d4981a-a217-497b-8fc6-50d5e6efa852.mp3","mime_type":"audio/mpeg","size_in_bytes":77379530,"duration_in_seconds":3854}]}]}