Distilling Craft

Adam Spiegel from the Sonoma County Distilling Company is interviewed about making old school whiskey in wine country. The sources of error and methods for proofing spirits are discussed along with various ways to overcome them.

Jody Thorpe from Dancing Pines in Loveland, CO is interviewed to talk about their process. The methods for milling grain at craft distilleries is discussed including when to use pre-milled, flaked or whole grains. 

We talk with Karen Hoskins about the evolution of her distillery - Montanya Rum - in Crested Butte, CO and how her passionate commitment to sustainability manifests in daily operations. Later in the episode we talk a bit about green building and process technologies that can be built into a distilling facility.

We talk with Chip Tate about his new venture Tate & Company Distillery and the pot stills he is creating on-site  - designing them, fabricating them, and using them. Later in the episode we talk about the anatomy of a pot still.

We talk with Henric Molin from Spirit of Hven about the history of his destination distillery with a B&B that developed an analytics laboratory and later a spirits consultancy to help distillers create safer and better products while increasing yields. Later in the episode we have a 10,000 foot overview on barrels and the chemical reactions that occur during aging.

We interview Jason Barrett from Black Button Distillery about his big new project, distillery experiments and special production processes for some of their unique product lineup. We also dive into a technical topic: calculating cooling needs in a distillery.

Gleaming Scales w/ Lukas Smith of Cotton & Reed in Washington, DC.

The Still Life w/ John McKee from Headframe Spirits in Butte, MT

The Cleaners w/ Mike Rasmussen from Painted Stave in Smyrna, DE.

Yeastie Boys w/ Sean Smiley of State 38 in Golden, CO