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Distilling Craft

Arts & Culture Podcasts >

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United States






Slow as Molasses

Molasses fermentation is discussed along with tips for buying and storing it. 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.

Duration: 00:50:21

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.

Duration: 00:41:18

Apple a Day

Apple fermentation is discussed including different sources and the treatment of freshly picked apples to get them ready for fermentation. Colin Keegan and Noya Gilmore from Santa Fe Spirits are interviewed to discuss their apple brandy production.

Duration: 01:00:02

Yum! Candy Corn

Corn fermentation and mashing are reviewed with techniques to reduce mash viscosity. Mike Reppucci from Sons of Liberty Spirits Company is interviewed to talk about using a single fermentation base to make various whiskeys and beers.

Duration: 00:48:06

Amber Waves

Various aspects of using wheat as a fermentation base are discussed including selecting the grain, milling, and mashing. Chad Butters from 8 Oaks Distilling talks about farming wheat and using it in his distillery.

Duration: 00:45:47

My Lucky Barley

The fermentation base series starts out with a discussion of barley, its different properties and what to look for. Then Dylan Mobley from Bottle Logic Brewery in Anaheim is brought on to talk about their brewing process.

Duration: 00:48:11

Breakin' Chains

In this episode, we talk about different sources of sugar and how they change between different fermentation base materials. Ryan Hembree from Skip Rock Distillers is the interview and we discuss how they make their variety of products.

Duration: 00:45:55


Various processes for making gin are discussed along with some more unusual styles. Rob Masters is interviewed to continue the gin talk as well as discuss his new project.

Duration: 00:38:43

The Proof You Need

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

Duration: 00:51:17

Milling it Over

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

Duration: 00:45:31

Sustaining Momentum

Methods and examples of how to make your distillery more sustainable are reviewed. Karen Hoskin of Montanya Distillers in Crested Butte, Co is interviewed to discuss how she has made her distillery more sustainable over their first decade.

Duration: 00:49:29

You Only Still Twice

The design of custom pots stills is reviewed looking at material choices, heating systems and dimensions for both the pot and the head. Chip Tate with Tate & Co. Copperworks and Distillery are interviewed to discuss more aspects of pot still design.

Duration: 00:58:24

Barrels of Fun

Barrel maturation and warehousing are reviewed including the chemical reactions and how you can affect them. Later in the podcast, I bring in Henric Molin of Spirit of Hven in Backafallsbyn, Sweden and we talk about the chemical analysis of spirits and how it benefits your distillery.

Duration: 00:49:09

The Cooler

Different ways to provide distillery process cooling is discussed including how to grow the systems including wow to calculate chiller sizing and low costs systems. Jason Barrett with Black Button Distilling is the guest the chemical and temperature controls they use for their cream based liquors.

Duration: 00:46:12

Gleaming Scales

How load cells and scales can improve distillery processes is discussed including calculating the amount of CO2 produced by fermentations, proofing, and distilling. Lukas Smith with Cotton & Reed is the interview discussing how to create flavor profiles with herbs.

Duration: 00:48:27

The Cleaners

Different methods to clean and sanitize distilling equipment are discussed including cleaning in place chemicals, pasteurization, and mechanical cleaning. Mike Rasmussen from Painted Stave is the interview guest talking about product development that fits location of your distillery

Duration: 00:45:54

Yeastie Boys

How to set up your yeast to create the desired flavor profile in fermentations. Alternative yeast to Cerevisiae are discussed as well as how to create the perfect pitch conditions. Sean Smiley of State 38 distilling is the interview guest talking about making disruptive distilled products.

Duration: 00:49:44

The Still Life

Discussion of types of stills and uses including column stills, pot stills, vacuum distillation, continuous distillation, and how to switch recipes between still types. An overview of still sizing and still yield as well as the use of liquid/vapor equilibrium tables. Interview with John Mckee with Headframe Spirits talking about the history of Butte, America and how it relates to Headframe Spirits and then getting into continuous still design and advantages followed by ways to increase the...

Duration: 00:47:52