craft distilling

Ever wondered about the unique distilling techniques used by master distillers to create their one-of-a-kind spirits? On this special episode of Scotchy Bourbon Boys, we're joined by the master distiller of the Spirit of French Lick, Alan Bishop! Get ready to dive into a captivating conversation about the history of moonshine in Southern Indiana, the fascinating world of whiskey labels, and  distilling chemistry.

Discover the challenges of barrel conservation and the oak shortage's potential ecological impacts, as well as alternative aging solutions. Listen in as Alan shares his insights on the connection between whiskey, distilling, and organized crime, while also discussing innovations in pot still distilling. Plus, you won't want to miss learning about his One Piece of Time Distilling Institute and various media projects.

But wait, there's more! We're delving into the paranormal aspects of distilling and the spirituality behind what Spirits of French Lick does. Join us as we explore the crossroads of distilling, history, agriculture, and music, and how they all come together to create unique expressions. Don't miss out on this enthralling episode featuring the master distiller of the Spirit of French, Alan Bishop, and the lively Scotchy Bourbon Boys crew!

https://www.scotchybourbonboys.com

Nestled in the Mourne Mountains, along an old country road that was once a brandy smuggling route, you’ll find Ireland’s smallest distillery. Built in a renovated old cowshed, the Killowen Distillery in County Down was started by architect-turned-distiller Brendan Carty in 2017. Today, he runs the business with just four employees, himself included.

This is our first episode profiling an Irish distiller, and we couldn’t be happier to be speaking with Brendan Carty about the magic of Killowen Distillery and his unique vision for the future of craft spirits. Join us as we discuss the history of Irish whiskey, the reinvention of poitín, and how one small but mighty distillery is making its mark in the crowded world of corporate-owned spirits.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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In our September/October 2022 issue, Susannah Skiver Barton explores the ongoing evolution of the craft distilling boom in America, and for this episode, we talk about the history and future of craft spirits with Margie Lehrman, CEO of the American Craft Spirits Association. Lehrman is also president of the StepUp Foundation, which aims to increase diversity, equity, and inclusivity in craft spirits, and we get an update from her on the foundation’s first year of operation.

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Hatch Distilling Company are distillers, beekeepers, farmers, and foragers. Chris shares how each of those are important to his distillery and how his distillery is important to each. Many of Hatch spirits are made from honey, but not all. Chris has enjoyed the creativity and challenges needed to enter the spirits world to stand up to traditional spirits, but made with honey. None are too sweet. All are delicious! 

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Website: hatchdistilling.com

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Pour Another Round now has merch. Show off your favorite beer podcast to friends with the softest t-shirts and some pretty sweet hats. Even if you're drinking alone, wearing one of these will be like two of your favorite drinking buddies are always with you too. Check out the shop!

We're used to craft distillers turning their hands to primary spirits, such as gin, whiskey tequila and even vodka, but one category that seems to have been mainly left alone is that of liqueurs. 

Apologue Liqueurs is not only taking a craft approach in terms of production but also trying to shake the drinks category up with the use of unusual flavours that possibly fill a gap we didn't even know was there. 

To find out more, we talked to Chicago bartender, Robert Haynes from Apologue about uncommon ingredients, educating consumers, and, of course, the drinks that can be made with their liquids. 

The Chichibu Distillery, Mizunara Japanese Oak, and a Whisky Hotel in LA!

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Welcome to Po It Up Episode 8 where your hosts Mike Outcalt and Devin Mitchell discuss the world of craft distilling. To provide a first hand account of the challenges and rewards that come with craft distilling, Jim Hough of Liberty Pole Distillery joined Mike for an interview that is included in this episode. Your hosts smell, taste, and comment on some of Liberty Pole's whiskies including their bourbon, peated bourbon, peated rye, and cask strength rye. 

Tune in to hear our first episode with a sponsor and a guest! Big thanks to Liberty Pole for supporting Po It Up and letting us try out some of their lineup.

Today's guest is Gary Kelleher, founder of Dripping Springs Distilling in Dripping Springs, Texas. We sit down at the distillery and chat about the origins of this family owned business, their proprietary small-batch process & the benefits of using custom made copper stills, current product offerings and the recent merger with San Luis Spirits, and how Gary went from working a cushy corporate food service gig to founding and operating the 3rd craft distillery in Texas. Enjoy.

https://drippingspringsdistilling.com/

Although not as widely popular as her sister spirits, good quality rums are beginning to make an impact in the world of craft distilling. 

Utilising flavour and unique distilling methods, craft rum and cane spirits are re-introducing a new generation of drinkers to the spirit and encouraging them to think (and particularly drink) differently

To discuss craft distilling, the future of rum and the fact that you shouldn’t be afraid of their new Spiced Cane Spirit, we talk to Alexander Bell from Milton Rum Distillery.