Distilling Craft
Milling, Mashing, Fermenting, Distilling, Maturation, Proofing & Bottling… is just the start of the story.We dive into some pretty technical topics on distillation each episode. While we can’t promise there will be no math… we will get to the processes and science behind craft distilling. We also talk with an industry professional about their thoughts and approach to each episode’s topic. That is — the distillers, brewers, warehouse men, engineers, and architects that get it done – day in and day out. We get to the processes and science behind craft distilling.
Episodes
30 episodes
Bee Prepared
We've got a legislative update (Permanent FET Relief?!) a segment with Craig Englehorn from Spirit Hound Distillery on Emergency Preparation for Distilleries. Tips from someone that's been through a natural disaster emergency situation an...
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Season 2
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Episode 9
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1:24:14
Tied Houses
On this episode Colleen Moore of Dalkita talks with Daniel Croxall an attorney, a professor and a beverage law expert about the 3-tiered system, tied house laws, violations and a case study of Seven Stills Brewery and Distillery in California.
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Season 2
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Episode 8
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45:12
Judge Me... If You Want To
We talk with Andre Meunier from The Oregonian and Oregon Live! all about the best breweries and beers to taste in Oregon. Later, with Maggie Campbell of Privateer Rum, we discuss origin stories + personal philosophies + rum styles + taking care...
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Season 2
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Episode 7
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1:18:21
Moshi Moshi Whisky
Christian Krogstad of House Spirits in Portland, OR joins Colleen Moore from Dalkita to discuss his road in the craft spirits biz so far after several years of major twists and turns. We talk about his extensive world travel schedule, Japanese ...
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Season 2
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Episode 6
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49:42
Amari, Amaro
A HUGE DOUBLE EPISODE. Colleen Moore from Dalkita talks with Mark Vierthaler Head Distiller of Tenth Ward Distilling Company out of Fredrick, MD about their Pawpawmaro. A clever combination of Amaro + Paw Paws. Amaro as a definition is discusse...
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Season 2
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Episode 5
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1:19:41
Joie de Vervet
Colleen Moore of Dalkita talks with Hope Ewing of Vervet out of Los Angeles, CA talks a bit about her book Movers & Shakers and the development of Vervet - a line of canned cocktails available in the very urban area of Los Angeles, CA. Incl...
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Season 2
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Episode 4
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1:00:24
Ready Or Not
Mark Shilling of Uncle Billy's Spirits in Austin, TX talks with us about their line of Ready to Drink Cocktails that launched as a brand extension to a much loved local brewery. We discuss the research and development of their flavors, plus tal...
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Season 2
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Episode 3
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1:09:59
FET! Call To Action!
Former President of American Craft Spirit Association Mark Shilling lays out exactly WHY you need to contact your federal representatives to get Federal Excise Taxes reformed. Distillers face a 400% increase in federal excise taxes on January 1...
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Season 2
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8:15
Please, Continue...
Colleen Moore of Dalkita talks with Greg Lehman the founder of Watershed Distillery in Columbus, OH about Hammerschlagen & growth. The last 10 years have brought an expanding facility, new barrelhouse, new equipment and the addition of a re...
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Season 2
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Episode 2
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51:11
Continuous Columns
Colleen Moore from Dalkita hosts this edition of the Distilling Craft podcast. Guests are John & Courtney McKee from Headframe Spirits and Headframe Manufacturing in Butte, MT. Continuous Column operation is explained along with a distiller...
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Season 2
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Episode 1
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57:13
PoTAYto/ PoTAHto
Mark Kleckner from Woody Creek Distillers in Basalt, Colorado is interviewed to talk about growing potatoes and making vodka, including - what to look for in your potato crop. Later, all about potato fermentation is covered including ways that ...
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Season 1
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Episode 20
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52:05
Over a Barrel
In this episode, John Jeffery from Bently Heritage in Minden, NV is interviewed to talk about their process and the aging plans. Later, we discuss the chemical reactions inside the barrel as a quick break from the fermentation series including ...
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Season 1
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Episode 19
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1:02:21
Slow as Molasses
On this episode Coty Edwards with Hidden Still Spirits in Lebanon, PA is interviewed to talk about their products and some of the cool things they are up to. Later, molasses fermentation is discussed along with tips for buying and storing it.&n...
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Season 1
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Episode 18
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56:17
Rye, Matey!
Rye mashing, milling, and fermentation are discussed to finish up the grain portion of the fermentation series. Campbell Morrissey of Mother Road Brewing is interviewed to talk about his experience with rye in both breweries and distilleries.
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Season 1
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Episode 17
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47:54
Apple a Day
Colin Keegan and Noya Gilmore from Santa Fe Spirits are interviewed to discuss their apple brandy production. Later, apple fermentation is discussed including different sources and the treatment of freshly picked apples to get them ready for fe...
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Season 1
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Episode 16
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1:01:18
Yum! Candy Corn
In this episode we talk with Mike Reppucci from Sons of Liberty Spirits Company is interviewed to talk about using a single fermentation base to make various whiskeys and beers. Later, we talk about corn fermentation and mashing are and some te...
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Season 1
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Episode 15
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56:50
Amber Waves
In this episode we talk with Chad Butters from 8 Oaks Distilling talks about farming wheat and using it in his distillery. Later, we cover various aspects of using wheat as a fermentation base are discussed including selecting the grain, millin...
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51:22
My Lucky Barley
In this episode, we talk with Dylan Mobley from Bottle Logic Brewing in Anaheim, CA about how their brewing process works. Later, we talk about Barley and what to look for in selecting the variety you use for fermentation.
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Season 1
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Episode 13
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51:39
Breakin' Chains
Ryan Hembree from Skip Rock Distillers is the interview and we discuss how they make their variety of products. We also talk about different sources of sugar and how they change between different fermentation base materials.
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Season 1
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Episode 12
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49:02
8675309 Gin-y
Rob Masters is interviewed to continue the gin talk as well as discuss his new project The Family Jones. Various processes for making gin are discussed along with some more unusual styles.
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Season 1
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Episode 11
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37:39
The Proof You Need
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.
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Season 1
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Episode 10
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57:18
Milling It Over
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.
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Season 1
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Episode 9
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53:12
Sustaining Momentum
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 an...
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Season 1
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Episode 8
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58:19