Spirits & Distilling Podcast - Episodes Tagged with “Fruit Brandy”

36: Todd Leopold Designs and Distills Spirits that Have Something to Say

Spirits & Distilling — Wed, 09 Jul 2025 15:00:00 -0600

Three decades in, you’d think Todd Leopold of Denver’s Leopold Bros would have this whole distilling thing locked down, but he’s the first to admit he’s still figuring it all out. Or, maybe it’s more accurate to say that as soon as he has something solved, he finds a new problem or project with a new set of unknowns, to maintain a dynamic state of constant learning. His restless creativity just can’t stay in one place for too long.

In this episode with host Sydney Jones, the widely respected maltster, distiller, and reluctant blender considers the distillery’s history and discusses the process and implementation behind a number of things, including:

reviving Maryland rye with a focus on fruit over spice
rediscovering and commissioning a three-chamber still to facilitate more flavor and aroma in specific spirits
distilling great fruit brandies and finding a place for oak-barrel conditioning with fruit spirits
very slow proofing to maintain stability
using a dunnage warehouse to reduce evaporation and maintain more consistent temperatures for aging spirits
maintaining a low entry proof for more breadth of flavor
working vinegar into their product portfolio
collaborating on vermouth with an award-winning winemaker

And more.

G&D Chillers: G&D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G&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&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&D Chillers.” Reach out for a quote today at gdchillers.com.

8: Clear Creek Master Distiller Caitlin Bartlemay Thrives on the Challenges of Fruit Brandy and American Single Malt

Spirits & Distilling — Wed, 12 Jun 2024 00:00:00 -0600

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.

In this week’s episode, Bartlemay joins host Molly Troupe for a wide-ranging discussion that includes:

managing public expectations around the master distiller role
the impact of Prohibition on smaller family-run distilleries
the significant challenge in making great fruit brandies
managing the logistics of whole-fruit fermentations
the impact of tank time and cask residence on various brandies
mash consistency’s effects on fermentation and distillation
distilling American single-malt on a single-pass hybrid brandy still
aging spirits in Oregon oak casks

And more.

Brought to you by:
G&D Chillers: G&D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G&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&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&D has had the proven solution. Visit them today at gdchillers.com.

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Brewery & 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 & Distilling and Craft Beer & 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.

6: Andy Garrison of Stone Barn Brandyworks Takes a Value-Added Approach to Distilling Fruits and Vegetables

Spirits & Distilling — Tue, 21 May 2024 13:00:00 -0600

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?

Whether 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:

Historical connections between agriculture and distilling
Finding ways to use distilling to add value to the modern food landscape
Making spirits from challenging, low-sugar ingredients like carrots
Differentiating spirits like potato eau de vie from more pedestrian spirits like contemporary vodka
Turning ramen noodles into a unique spirit
Building flavorful grappa with modern flavor additions like espresso and biscotti

And more.

Brought to you by:
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