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Welcome back, I hope your ready for a great episode. Today we have Brett with Distillery 64. And let's just say this was to old friends catching up, even though we had never met. Hope you enjoy.
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our story
Humble beginnings
Distillery 64 was started in a barn in Harrison Co. Indiana. We made our first batch in a 5 gallon plastic bucket and distilled it in a still made from an old kitchen sink. At the time, Indiana was considering allowing distilleries to function like their brewery and winery counterparts with rights sell directly to the public. We began constructing and licensing a distillery in that barn with plans for it to be a farm distillery open to the public for tastings.
change of plans
The barn space didn’t work out, but we kept our passion alive by continuing to build our distilling knowledge, engineering new equipment, and searching for a new location to house the distillery.
Now
Distillery 64 is now open to the public for tastings, cocktails and well mannered frivolity at our industrial location in New Albany. We look forward to seeing you there.
our beliefs
Experience.
Connect our visitors to the craft through education and hands on experiences.
Generosity.
Give back to the world around us. Support what is good in this world.
Community.
We are part of New Albany, Indiana but also part of broad spectrum of makers, artisans, and tinkerers. We will do our best to share what we have learned to pass it on to other curious minds.
our Spirits
Rum has natural sweetness and vanilla but infusing with toasted oak just makes it better. This spirit drinks like a whiskey. We like to use it in place of whiskey or bourbon in cocktails or on the rocks. It’s especially tasty in a classic Old Fashioned.
Product Class: Rum
Proof: 80 | Alc/Vol: 40%
Packed with citrus flavor! This gin boasts a generous serving of botanicals including fresh lemon and orange peel. Rose petals greet you subtly on the finish to wrap up this amazingly delicious and complex spirit. We recommend using this spirit in citrus forward cocktails, in a gin and tonic, or even on the rocks.
Product Class: Gin
Product Type: Distilled Gin
Proof: 90 | Alc/Vol: 45%
Ryes and Shine is a 20% rye and 80% sugar moonshine mash distilled then married to highly charred oak for a spirit that is equal parts spice, sweet, and smoke.
Product Class: Distilled Spirits Specialty
Proof: 80 | Alc/Vol: 40%
A traditional juniper forward gin. This spirit has just enough flavor to be noticed in any cocktail, but still not overpower. This is lighter compared to most gins with the pine tree flavors at the front but only just enough. This spirit is wonderful in a gin and tonic.
Product Class: Gin
Product Type: Distilled Gin
Proof: 80 | Alc/Vol: 40%
The Rum that started it all and served as the inspiration for all our later creations. A naturally sweet vanilla shines through with a smooth finish. Great on ice or in a cocktail.
Product Class: Rum
Proof: 80 | Alc/Vol: 40%
This vodka drinks smooth but with a satisfying flavor thanks to our charcoal filtering and mellowing process. Distilled through 12 plates our vodka is left to sit on charcoal for 3 days before bottling.
Product Class: Neutral Spirit
Product Type: Vodka
Proof: 80 | Alc/Vol: 40%
Coffee and Rye is the perfect combination of black coffee flavors, a slight touch of smoke, and black pepper rye notes. Finished with in-house charred oak, you will find sweet vanilla notes, classic oak, and dark barrel candy flavors in this spirit. Coffee and Rye is a unique spirit that is bold, smooth, and boasts tons of character. Enjoyed neat, on the rocks, or in a cocktail.
Product Class: Distilled Spirits Specialty
Proof: 80 | Alc/Vol: 40%
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I Think Ai has some good qualities, but does it belong in whiskey. Today we dive into the when, where and why Ai is rad or sad. Hope y'all enjoy.
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ChatGPT is a large language model developed by OpenAI. It's an AI chatbot that can understand and respond to natural language, making it useful for tasks like writing, translating, and generating text in various formats. It's built on a machine learning model called a transformer neural network and is trained on vast amounts of text data from the internet.
Here's a more detailed breakdown:
Natural Language Processing (NLP):
ChatGPT excels at processing and understanding human language, allowing it to engage in conversations and generate text that appears natural and coherent.
Generative AI:
It's a type of generative AI, meaning it can create new content based on user prompts. This includes writing articles, poems, code, emails, and more.
Transformer Neural Network:
It uses a specific type of neural network called a transformer, which is particularly well-suited for tasks involving natural language.
Vast Training Data:
ChatGPT is trained on a massive amount of text data from the internet, allowing it to learn patterns and relationships in language.
Applications:
Its uses are diverse, ranging from customer service and writing assistance to educational tools and content creation.
AI safety is a complex issue with both benefits and risks. While AI offers significant potential for advancements in various fields, it also presents dangers like bias, misuse, and potential existential threats if not carefully managed. Safeguards like responsible design, development, and deployment practices, along with ethical considerations, are crucial to mitigate these risks.
Here's a more detailed look at the safety aspects of AI:
1. Potential Risks:
Bias:
AI systems can inherit and amplify biases present in their training data, leading to unfair or discriminatory outcomes.
Misuse:
AI could be used for malicious purposes, such as creating fake content, manipulating public opinion, or automating cyberattacks.
Existential Risks:
Some experts fear that advanced AI could pose existential threats, potentially leading to uncontrollable systems that could harm humanity.
Lack of Transparency:
Many AI systems, particularly deep learning models, can be difficult to understand, making it hard to identify and address potential problems.
Cybersecurity:
AI-powered systems can be vulnerable to cyberattacks, and AI can also be used to launch more sophisticated attacks.
Environmental Impact:
The development and use of AI infrastructure can have significant environmental consequences, particularly regarding energy consumption and data center emissions.
2. Mitigation Strategies and Ethical Considerations:
Responsible Design and Development:
.Opens in new tabImplementing ethical guidelines and standards during the design and development of AI systems is crucial to minimize bias and ensure fairness.
Transparency and Explainability:
.Opens in new tabDeveloping AI systems that are more transparent and explainable can help users understand how they make decisions and identify potential errors.
Human Oversight and Control:
.Opens in new tabMaintaining human oversight and control over AI systems is essential to prevent unintended consequences and ensure accountability.
Data Ethics:
.Opens in new tabAddressing the ethical implications of data used to train AI systems, including issues of privacy, fairness, and security, is crucial.
AI Safety Research:
.Opens in new tabInvesting in research focused on AI safety and security can help identify and address potential risks before they become widespread.
3. Examples of AI Safety Initiatives:
NIST AI Resource Center:
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Welcome back, On todays show we are expanding our pallets. Amanda Is brining the knowledge and respect to the grain. Such a fun and informative episode and chat.
Also the VDC Cabernet Cask won Gold at San Francisco Spirits Competition. And The release of Blue Ridge Toasted Barrel and LTO Brewer's Coalition Releases with fun beer casks.
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Amanda Beckwith Lead Blender
Amanda helped to develop and now leads the company's sensory and maturation program in addition to overseeing company education and training. She has trained with industry legends, including nosing expert Nancy Fraley, Harry Cockburn, and the late Dr. Jim Swan.
Virginia Distillery Co.The late Dr. George G. Moore had a great passion for single malt whisky and his adopted home in Virginia. A native Irishman, George came to the U.S. in the 1970’s to seek new opportunities. In 2011, after many years of building successful businesses in both the U.S. and Ireland, George finally had the chance to combine his two passions when he started Virginia Distillery Company. Today, George’s wife, Angela Moore and their son, Gareth Moore, along with his wife, Maggie Moore, have taken the helm to continue building George’s dream.
“Have the courage of your convictions,” was a saying George often repeated to friends and family. His credo became our core principle and the name of our newest American Single Malt whisky line, Courage & Conviction.
From the impeccable quality of the ingredients we source, to the years spent perfecting our maturation process, we make whisky the right way – our way – never sacrificing the best for the easier, safer path.
At Virginia Distillery Company, we carry George’s legacy forward by reinventing American Single Malt whisky. Every barrel is a culmination of the world’s finest distilling, aged to perfection in the ideal climate of Virginia’s Blue Ridge Mountains. While inspired by time-honored traditions, we forge traditions of our own- making whisky more than what has been, while remaining true to ourselves and our home.
The result: a whisky that George would’ve been proud of.
Our ProcessStep 01
The barley is harvested and malted in the Midwest and shipped to Virginia, where it is stored in two 36-ton malt bins on site at Virginia Distillery Company. The malt is transferred from the bins to the 1920’s Boby Mill to be milled.
Step 02
The Boby Mill, one of a handful in the U.S. splits the grain into three parts and produces the grist, which is combined with water at varying temperatures to start the production of whisky. Yeast is added, producing “wash”, which is similar to an unhopped beer of approximately 8 % alcohol by volume.
Step 03
The wash gets transferred to the first of two copper pot stills to begin distillation. Copper is used because of its ability to conduct heat and remove sulphur-based compounds. These compounds can lead to the whisky having an off-flavor so copper is critical in producing a quality spirit.
Step 04
The copper pot stills at Virginia Distillery Company come from Scotland and were handmade by a specialty fabricator. The shape and height of the still influence the flavors produced in the spirit. The longer the neck, the more refined the spirit.
Step 05
After distillation, the liquid moves through the spirit safe, which allows the distiller to make appropriate cuts between heads, hearts and tails. Ours was created in Scotland in the style of a traditional spirit safe.
Step 06
After making its way through the distillation process, the finished spirit is casked and stored in our cask houses for aging. Virginia’s hot summers and cool winters allow our spirit to age at a rate faster than our counterparts in Scotland. Our main cask houses hold up to 5,000 casks each.
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I've been wanting to do a book club for a while. But we will put a whiskey spin on it. Let me know if your down to do it in the comments. And ill put a poll up I promise
Here is the link to purchase the book if you want.
https://a.co/d/1wL2njp
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Ok grab a drink, sit back and relax. Today I dive into a couple of topics. Give my opinion and thoughts on them. Hope you find value in it. This whiskey world is changing and we have to adapt to it.
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The whisky world is changing – it’s time others caught up
Whisky commentator Colin Hampden-White takes issue with wine writer Andrew Jefford’s depiction of the whisky ‘magi’
Words by Colin Hampden-White
17 December 2020. https://cluboenologique.com/
As someone who spends a good deal of time reading, writing, talking about – not to mention consuming – Scotch, I would probably be considered part of the whisky cognoscenti pinpointed by Andrew Jefford in his ‘tips for wine lovers whose heads are turned by whisky’, published here last month. In his counsel, Andrew accuses the whisky ‘magi’ of having ‘sanctified’ a certain type of Scotch for ‘whisky beatitude’ – single malt, ideally single-cask bottlings of ‘multitudinous finishes and aged rarities’. It’s an outdated view.
The proportions of my professional reference points are the inverse of Andrew’s. I am a professional whisky communicator, but also a huge wine lover. I chair the Circle of Wine Writers, and still write a great deal about wine; and I can tell Andrew that the days of whisky purists considering blends to be somehow lesser fare than single malts are well and truly over – particularly in the face of such vaunted blends as Chivas’ Tribute to Honour (which sells for as much as $240,000) or Diageo’s £100,000 Diamond Jubilee. Further down the scale there is a plethora of premium blends, from Pernod Ricard’s Royal Salute to Johnnie Walker’s Blue Label. These expressions are enjoyed by single malt lovers as much as anyone, who appreciate the complexity of their creation.
Acclaimed blends include Chivas’ Tribute to Honour and Diageo’s £100,000 Diamond Jubilee
Rather than being elitist, the attitude of whisky purists has changed to encourage new enthusiasts of all types. The days of bartenders advocating strict ways to drink whisky and insisting upon the need to take single malt neat are over. I would never want a wine lover to be daunted by high-strength whisky, so I agree with Andrewthat adding water is a good idea – and if you asked the “whisky Magi” today, they would likely say the same. Indeed I would advocate adding as much water as you wish, to suit your taste (though don’t forget that most single malt ranges, at 10 or 12 years old, come in at 40% ABV – so anyone who has enjoyed a good Martini will be very familiar with how they react to high-strength spirits).
Whisky in the 1980s was not a particularly popular drink. While many people still drank Scotch, it was is no way, shape or form trendy. All that changed in the late 1990s, when a new breed of whisky drinker emerged. This consumer sought rare single malts and even single cask offerings – something the industry duly noted and promoted accordingly.
Whisky may have a romantic, nostalgic image but it is attracting a more contemporary audience, says Hampden-White. Photo by Martin Scott Powell
It’s your whisky, drink it however you like
It became clear by the mid-2000s, however, that if whisky’s appeal was to grow further, it would have to be introduced to the mainstream market – and that by keeping whisky exclusive and elitist, this would never happen. From that point on, the whisky industry changed its tune, and the tartan, bagpipes and cask-strength whisky had to step aside. There was a new message to anyone keen to newcomers asking how the spirit should be drunk: “It’s your whisky, drink it however you like”.
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Such a cool episode chatting with Nick. Getting the low down on everything Park Family Farms is doing. Hope you enjoy.
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Years ago, our local brethren told the government to shove the liquor tax up their asses. What erupted was a Western Pennsylvania revolt against Federal tax collectors, causing George Washington himself to lead the military in a march to suppress the rebellion. So, other than an interesting piece of history that is pivotal to shaping our region, what does this mean to us? Well, it means that, arguably, American Whiskey was born here. It also means that you should taste the history for yourself.
In 1907, Elmer N. Miller conceived the idea for a yearly gathering of old friends and acquaintances. As an added attraction, the age-old process of scutching flax to make linen cloth was made the center of the celebration. This festival became a yearly event, except for the years 1942 to 1947, when World War 2 and economic conditions made it inconvenient.
In Stahlstown, everyone has a story or two about homemade whiskey. We're proud to bring back that rich tradition.
Our family story started with the American Revolution, when Zebulon Parke came to Western Pennsylvania after the bitter winter at Valley Forge. He owned a tavern, serving libations to brighten the trail for weary travelers.
Years later, Great Grandpap Blackburn, the namesake of our production still, "Pappy Joe," purchased the farm where our distillery sits today. Grandpap was a self-sufficient, hard-working, blue-blooded American. Poppy told us that Grandpap said, "if you feel good when you've made it through the day, take a shot of Whisky. If you feel like shit, take two." Grandpap's drink of choice was Old Grand-dad, naturally.
Grandmas are the best. That is our Grandma Shirley sitting next to Pappy Joe.
"A man should never neglect his family for business"
-Walt Disney
The farm is where we grew up. The farmhouse (still there, by the way) was built over 100 years ago next to a natural spring, giving us the fresh filtered mountain water required for good whisky.
We financed using our own savings. Using a hand-built still in our uncle's old sawmill building, in 2021 we distilled our first batch with locally sourced grain and water from the spring.
While the barn got a face-lift and our production equipment has been upgraded, everything is still handmade and locally sourced. You can almost taste the Western Pennsylvania tradition... and it tastes pretty damn good.
We are a veteran-owned, family-operated distillery and truly believe in everything local. If we can't build it or grow it, we buy it locally. Fresh Spring water, local grain, and longstanding family tradition are distilled into every handmade sip.
Welcome to the Farm.
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Ok guys here it is, the finale. Hope it fills your cup. It was so much fun and thanks so much to Jerm @freedommalts for putting this on.
My sponsors first.
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Here it is, the final battle! Just a bit over 6 months in the making, 32 contestants, 30 battles, over 180 samples, it all comes down to this!
The Whiskey Shaman, @the_whiskeyshaman , Randall, going up against Ryan, the whiskydeke! The 3 samples are hand selected in this round and are selected to be difficult to pick apart. Stop by, cheer them on, wish them luck, they're going to need it!This Showdown is going to be live on location from Richard's Liqours, I think we might even get a cameo appearance by the man himself!I want to give a giant Thank You to the shows sponsors! Richards Liquors @richardsliquorswiFind them on Facebook, Instagram and here on YouTube or check out the store in Wisconsin Rapids WIBe sure to check out their store picks, aka Dick Picks, and the great selection of whisk(e)ys and any other spirit, craft beers, wine, and merch!10th Mountain Whiskey and Spirit Co https://10thwhiskey.com/Offering a range of whiskeys, Bourbon, Rye, and Single Malt as well as Brandies, Cordials, Vodka, and Moonshine in Vail COoffering shipping to 42+ States and in retail locations in 32+ states. A company that believes in giving back, they support over 20 Veteran helping organizations. So, check them out and help them help others!The Bourbon with Friends Podcast YouTube: @BourbonWithFriendsPodcastInstagram: @bwfpodcastonline: https://bourbonwithfriends.com/Tune in to Bryan, Adriane, and Martin as they are joined by amazing guests and talk about all things spirits and whiskey. With great info, great banter, and some questionable humor. It's a podcast you don't want to miss! Catch them anywhere you can listen to podcasts at, or on YouTube
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Welcome back, today we dip into some topic that I think your gonna like. The Texas whiskey fest. Which I have been talking about for a while now. Respecting private property. And the flooding in Kentucky. Hope you enjoy.
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The Texas Whiskey Festival is an event for those new to whiskey, avid fans, and those who make it. It’s an opportunity for whiskey enthusiasts to meet the distillers and master blenders that make Texas whiskeyamong the best of the best. With entertainment, cigar pairings, vendors, and a live concert to finish the night off, this event is sure to be an experience to remember. If you love tasting and talking about whiskey, you’d be crazy to miss our events.
Tejas Collaboration Series
Tejas, the Spanish spelling of the ancient Caddo word for “friend” or “ally,” is a collaboration between the festival and Texas distillers to create unique offerings that showcase their methods and character. Each bottling will be a limited release available only through the respective distiller.
Tejas Collaboration
Daddy’s Little princess barrel-aged cigar
She’s Daddy’s Little Princess—the sparkle in your eye, the queen of your world. This is the kind of cigar that matches her sparkle. Wrapped in Nicaraguan leaf, bound by Nicaraguan finesse, and filled with the finest Nicaraguan tobacco, it’s a beauty that’s aged in Yellow Rose Bourbon barrels.
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Tejas Collaboration
RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELS
A Tejas Collaboration with Ranger Creek Brewing and Distilling- RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELS
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Tejas Collaboration
Rye Whiskey Finished in Spanish Sweet Vermouth Barrels
Rye whiskey finished in Spanish sweet vermouth barrels. Not a Manhattan in a bottle, but this Tejas collaboration with Giant Texas Distillery is delicious.
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Tejas Collaboration
Peated Single Malt aged in Mezcal Barrels.
This Tejas Collaboration with Andalusia Whiskey Co., where we did the unthinkable—or at least the somewhat questionable. We took their Irish Peated Single Malt and poured it straight into a used mezcal barrel.
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Tejas Collaboration
Crazy Aunt Barrel Aged Cigar
This cigar is for those who don't follow the rules. For those who go where the wind takes them. Wrapped in mystery and brimming with personality, it’s bold, a bit wild—just like her. It’s the cigar you’ll smoke when you feel like doing something a little out of the ordinary.
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Tejas Collaboration
Drunk Uncle Barrel Aged Cigar
A cigar that arrives with the bold confidence of a man who’s never met a glass of whiskey he didn’t like. Wrapped in a rich Maduro, this cigar is an indulgence in itself—a deep, earthy flavor with hints of the robust and the refined.
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Tejas Collaboration
Rye Finished in a rum barrel
Now Available! Click to learn more!
Our first collaboration with Shire Distilling using their unreleased rye whiskey and a used rum barrel. The rum was a funky funky (in a good way) Jamaican-style heavy dunder rum. The combination created an amazing whiskey.
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WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.
And don't for get our sponsors
For the last time this year Texaswhiskeyfestival.com
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our Story
Rooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley’s abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.
HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLER
Hood River Distillers, celebrating its 90th anniversary as the Pacific Northwest’s largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.
Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.
Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation.
“Caitlin’s vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It’s only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”
“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I’m proud to lead this next generation of distillers.”
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We're down to 3 left! Last week WhiskyDeke powered through to the final battle, this week decides if he's going up against Chelsey Uncharted, or @the_whiskeyshaman . Tune in to find out who's going to the final battle!
PIKESVILLE RYE
First produced in Maryland in the 1890s, Pikesville Rye, along with the rest of the once-booming Maryland Rye industry, was shuttered by Prohibition. The brand reemerged after Prohibition and became the last standing Maryland Rye, as the rest of the industry's production had ceased. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill Distillery keeps this historic Maryland mark alive.
Proof: 110 Proof
Age: 6 Years OldLARCENY BARREL PROOF
Larceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be.
Proof: Varies by Release
Age: 6-8 Years Old
LARCENY BARREL PROOF31 ReviewsWrite a Review
Larceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be.
Proof: Varies by Release
Age: 6-8 Years Old
Westland Garryana 6th Edition Single Malt Whiskey 700mlSingle Malt Whiskey from Washington, United States 50.0% ABV700ml In Edition 6, Garry Oak comingles with both Brandy and Sherry casks. The Brandy gives a bright filter to the savory spice of Garry Oak. The Pedro Ximénez, its classic darker fruits with muted sweetness. Both add something distinct while leaving enough space for the Garry Oak to shine. 5,922 bottles produced bottled at 50% ABV.
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All right guys. You can cancel me now. I know that this is not what you wanna hear but the only person I'm calling out is myself. I can't speak for anybody else and I will not call out anybody. I will not say anything that is gonna belittle somebody because that's not who I am. In this podcast, I want to give you the option of collection versus obsession and we talk about all the things we talk about mental health, obsession OCD.
I hope that you find value in this and I hope that you're able to see something in it that maybe you can relate to or maybe you can't relate to and I just hope it opens your eyes to this world of whiskey. And it's all in good fun right.
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While both whiskey collecting and obsession can involve a strong interest in whiskey, a collection is a curated hobby driven by appreciation and enjoyment, while an obsession can be characterized by an overwhelming and potentially unhealthy fixation.
Here's a breakdown of the key differences:
Whiskey Collection:
Driven by:
Personal enjoyment, a deep appreciation for whiskey's cultural and historical significance, and the potential for financial appreciation.
Focus:
Seeking out bottles based on their scarcity, vintage, origin, and distinct taste profiles.
Behavior:
Collectors often seek out rare or unique bottles, participate in tasting events, and connect with other enthusiasts.
Motivation:
The desire to learn about different types of whiskey, their production methods, and their history.
Example:
A collector might focus on building a collection of single malt Scotch whiskies from specific distilleries, or a collection of rare and vintage bourbons.
Whiskey Obsession:
Driven by:
An overwhelming and potentially unhealthy fixation on whiskey, often to the point where it interferes with other aspects of life.
Focus:
The obsession can manifest in various ways, such as hoarding bottles, spending excessive amounts of money on whiskey, or neglecting other responsibilities or relationships.
Behavior:
An obsessive person might constantly seek out new bottles, regardless of their value or taste, and may become argumentative or defensive when their collection or knowledge of whiskey is questioned.
Motivation:
The motivation can be complex and vary from person to person, but it often involves a need for control, validation, or an escape from other problems.
Example:
An obsessive person might spend all their free time and money on whiskey, neglecting their family, job, or other hobbies.
A Guide to Starting Your Whisky Collection
By Greg Morrison
The whisky market can be overwhelming for the prospective collector. This whisky guide runs through some of the principles behind informed whisky collecting.
From single malts to blends, Scotch whisky to Bourbon, silent distilleries to independent bottlers, there's a plethora of options on offer, making it difficult to know what to buy. Yet whisky collecting can be one of the most enjoyable – as well as robust – investments one can make. Alongside the sheer pleasure that can be derived from following your tastes and finding your new favourite dram, there are a few fundamental concepts that everyone building their whisky collection should know.
7 Key Steps to Starting the Ultimate Whisky Collection
Investing in whisky has become incredibly popular in recent years – but how do you go about starting a whisky collection? In this episode of Expert Voices, get top tips from Sotheby’s Spirits Specialist Jonny Fowle as he explains the things you need to consider, from age statement and rarity to storage and design.
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It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it.
I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff.
Make sure you check out our sponsors. And the link to get you a bottle is still active so go to
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bourbon starts here
We are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65.
Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings.
Get a look at the production process and custom build your flight of mini cocktails and spirits. Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm.
pizza kitchenWe serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU.
weekday happy hour
Stop by for our Weekday Happy Hours
Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks.
sip & savor sunday
Join us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads.
Linkumpinch Bourbon
The uniquely handcrafted batches of Dueling Grounds Distillery’s Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area.
We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County" -distillery Owner/Founder, Marc Dottore
Tours andTastings
Take a 30-40 minute tour led by the people actually making the distillery’s signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop.
HOURS
Monday--Saturday 10am-6pm
Sunday 2pm-6pm
ADDRESS
208 Harding Rd, Franklin, KY 42134
PHONE
270-776-9046
EMAIL
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Welcome back, This one is was a lot of fun. We talked Andalusia Chili cookoff. A special Judging I was able to do. And we tasted through the 2x0 line up. He I have a special link to get a bottle of Old Dominick Whiskey I'll leave it below. With the coupon code.
Special thank to Our Sponsor Texaswhiskeyfestival.com
https://bit.ly/od-whiskey-shaman Use code whiskeyshaman25
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Our Story
Heritage Meets Modernity
A contemporary twist on historic blending traditions.
2XO is an award-winning Kentucky straight bourbon whiskey brand from renowned American whiskey blender Dixon Dedman. 2XO, meaning Two Times Oak, refers to the blending process Dixon pioneered where every 2XO expression has additional oak exposure. The additional oak interaction builds the sweetness to balance out the spice from the rye in the mash bills, creating a unique combination of intense flavors, character, and complexity with each expression.
Dixon’s vision is to revolutionize the category, a shift away from the overplayed nostalgic American whiskey storyline, and create an innovative Brand backed by the incredible liquid in the bottle.
The 2XO brand consists of an everyday blend offering (Oak Series), a series of limited-time, small batch blend offerings (Icon Series), and a series of single barrel releases (Gem of Kentucky).
A New Breed of Blender
Dixon Dedman is a 42-year-old blender who has quickly established himself as one of the most prolific American whiskey blenders in the industry known for his high-proof, robust bourbon and rye blends. He grew up on the whiskey trail infusing the learnings from industry legends with his culinary expertise from running his family’s business, the famed and James Beard award-winning Beaumont Inn. His credentials are unsurpassed among high-end whisky retailers, writers, and collectors. He’s a foodie, a wine connoisseur, runs marathons, and is a sneakerhead who connects with a broad range of drinkers, from millennials to boomers.
A chili cook-off is a social event or competition where participants prepare and submit their chili recipes for taste testing by a panel of judges or the public, with prizes awarded to the winners.
Here's a more detailed explanation:
The Concept:
Chili cook-offs are essentially culinary competitions focused on chili, where individuals or teams create and compete with their chili recipes.
The Process:
Participants prepare their chili, often in advance, and submit it for judging or public tasting.
Judging:
Judges (or the public) taste the chili and evaluate it based on various criteria, such as flavor, spice level, and overall taste.
Prizes:
Winners are awarded prizes, which can range from bragging rights to cash or other rewards.
Variations:
Chili cook-offs can range from small, informal gatherings to large-scale events with official sanctioning and significant prize pools.
Organizations:
The International Chili Society (ICS) and Chili Appreciation Society International (CASI) organize and sanction chili cook-offs.
Fundraising:
Many chili cook-offs serve as fundraisers for charities.
Other Activities:
Some chili cook-offs feature additional activities, such as live music, raffles, and vendor booths.
Whiskey judging is a structured process where experts evaluate and score whiskies based on their appearance, aroma, taste, and overall impression, often in blind tasting competitions to determine awards like gold, silver, and bronze.
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Let me take you on a trip to the old country, back to 1843. Thats where our story today starts. Nestled in the Tennessee landscape is Old Dominick. This was an excellent episode with Clark. Hope you find value in it. And we have a coupon code to use you wanna buy a bottle for yourself
https://bit.ly/od-whiskey-shaman code: whiskeyshaman25
Olddominick.com
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1843Domenico Canale is born in San Pietro di Rovereto on the Italian Riviera. A year after his birth, three of his mother’s brothers leave for America, settling in Memphis, where they start a successful wholesale grocery business that includes liquor and wine.
1859
DOMENICO CANALE ARRIVES IN AMERICA
Sixteen-year-old Domenico Canale sails for America, landing in New Orleans after a 65 day-long voyage. From there, he travels up the Mississippi to Memphis, Tennessee where he worked for his uncle, Abraham Vaccaro, running a modest fruit cart up and down the streets of Memphis.
1866
Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale names Old Dominick.
1880
Canale develops the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the “one of which we are the proudest” and its label featured the now iconic Dominicker Rooster.
1919
Just three days before the ratification of the 18th Amendment to the United States Constitution, better known as Prohibition, Domenico Canale passes away at the age of 75 in his Midtown home.
1921
During Prohibition, Domenico’s eldest son, John Dominick Canale, expanded D. Canale’s food and product operations. With distribution up and down the Mississippi from Chicago to the Gulf of Mexico, as far east as Atlanta, and west into Indian Territory, it was one of the largest grocery distributors in the region.
1933
By the time Prohibition was repealed in 1933, D. Canale and Company was operating the largest refrigerated warehouses in Memphis, which caught the attention of Anheuser-Busch. Most beer at the time was unpasteurized and had to be refrigerated, as a result of their refrigeration and an established distribution footprint, D. Canale was awarded exclusive regional distribution rights for Anheuser-Busch beers.
1965
A young John D. Canale, Jr. becomes President of D. Canale following his father’s untimely death. A graduate of Yale and a Lieutenant in the Navy, John D., known by many as “The Bear”, led D. Canale into some of its most prosperous years by diversifying into institutional food and banking. He conceived of the company bywords, “Quality Products, Quality Service, by Quality People,” which we remember to this day.
1982
John D. Canale Jr and his wife, Peggy, had two sons; John D. Canale III and Chris W. Canale. Planning for future generations, John D. Canale Jr. spun both the food business and the beer business out from under the parent company D. Canale and Company in 1982, thereby creating D. Canale Food Services, Inc., and D. Canale Beverages, Inc.
1999
After 125 years of continuous operation, D. Canale Food Services is sold. At the 125th Anniversary celebration, a grateful John D. Canale Jr. reminded his friends, family, customers, and the company’s hundreds of employees that “Quality and Service are remembered long after the price is forgotten.” With the beverage industry trending towards craft beer, wine and spirits, the family sold D. Canale Beverages at its peak in 2010.
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Round 3 guys lets see how i do.
Round 3 is here and the battles are heating up! join in on the fun and check out the first battle of round 3! @the_whiskeyshamen going against Smoked by Ash Joe. This is going to be a great showdown! See you there
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A "whiskey blind" refers to tasting whiskey without knowing its brand or identity, meaning you are "blind" to any information about the whiskey, allowing you to evaluate its taste solely based on its sensory qualities without any preconceived biases from the label or price point; essentially, a blind tasting of whiskey.
Key points about whiskey blinds:
Eliminates bias:
By not knowing what whiskey you're tasting, you can focus purely on the flavor profile without being influenced by brand reputation, price, or bottle appearance.
Improves palate development:
Regularly tasting whiskey blind can help you train your palate to identify subtle flavor nuances and better understand your personal preferences.
Used in competitions and tastings:
Many whiskey competitions and tasting events utilize blind tasting to ensure fair evaluation of different whiskies.
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We all know that a cool bottle design is eye catching. But does it need to be fancy or unique. Thats what we get into today. Hope it is enjoyable and fun.
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Yes, a whiskey bottle can help distinguish a brand from competitors. Brands can use unique bottle shapes, embossing, and other packaging features to create a memorable experience.
How brands use bottle design
Bottle shape
Brands can choose a bottle shape that's different from the industry standard to stand out.
Embossing
Brands can add custom embossed elements to a readily available bottle shape.
Label design
Brands can choose the label design, including whether to have a front and back label, a wrap-around design, or a lollipop style label.
Other brand differentiation
Brands can also differentiate themselves by:
Blending sourced whiskies with whiskey they distill themselves
Aging sourced whiskey in unusual barrels
Hiring a distillery to produce a unique whiskey based on their specifications
The price of bottled whiskey is based on the brand's popularity and the number of bottles in circulation.
Bourbonveach.com
A Look At Whiskey Bottles
When Bill and I look for a bottle design for our whiskey, we will probably pick a standard bottle that is inexpensive to purchase. New bottles are very expensive to design these days. Designing and making a mold for the bottle can cost thousands of dollars and that is why you rarely see an artisan distillery create a new bottle for their products. Kentucky Peerless did so and although it is an attractive bottle, it really added quite a bit to the cost of their whiskey. I would like to avoid that expense. However, it was not always this way. I thought I would look at historic bottles and their designs in this blog.
In the late 19th century, bottles became inexpensive because of the development of machine blown glass. This made it possible for distillers to bottle their own whiskey and still make a profit. The bottles were fairly standard at first – round or square shaped bottles for quarts and 4/5 quart sizes and flasks for the pint, half pint and quarter pint sizes.
These bottles were still fairly crude with air bubbles in the glass and noticeable seams where the molds came together. As the glass industry improved, bottle quality improved and prices of bottles declined, distillers started designing their own bottles. They often had designs and the brand name or the distiller’s name embossed in the glass. They were often clear glass, but some distillers opted for different colored glass. Amber glass was popular as well as green, blue, and smoky grey glass.
Prohibition saw bottles become very standard in design. There were only six companies selling medicinal whiskey and they all used bottles that were of a similar design. These bottles were mostly pint bottles, but there were some half pint and quart bottles allowed in some states. Since most of these companies were based in Louisville, it made sense that they were all using the same bottles as that allowed for less expense to the companies and if one company needed glass, they could get bottles from another company that might have extra on hand.
After Repeal, distillers started designing their own bottles once again. The Oscar Getz Museum of Whiskey History in Bardstown has a collection of empty bottles from the 1930s that is impressive. These pint and half pint bottles have art deco designs that are very attractive. None of the bottles in the collection have labels and they may not have all been whiskey bottles, but they have a lot interesting design features that epitomize the 1920s and 30s.
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Welcome back to another great interview / conversation. This one made my heart happy. You will just have to find out. I really hope you enjoy it.
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www.ry3whiskey.com
www.phenomenalspirits.com.
Patreon.com/the_whiskeyshaman
One ultra-premium whiskey, three times the enjoyment.
The family of RY3 Whiskeys represent a masterclass in whiskey blending. Every bottle seamlessly combines 3 distinct whiskeys that are made up of 3 unique mash bills and aged for 3 different periods.
All the way back to the late-1700s. That’s how far back rye whiskey traces its roots. Now, the bold whiskey enters a new frontier, with RY3 writing the next chapter.
RY3 is a toast of luxury for every occasion. The quiet moments, the loud ones. The times of remembrance, of salutation. The moments of celebration
CIGAR SERIES - Cask Strength
Crafted for whiskey lovers and cigar aficionados, RY3 Whiskey Cigar Series is a timeless blend. A stunning fusion of Rum Cask, Madeira Cask, and Narajna Cask finished whiskeys, finished further with French Oak staves. Pair your favorite cigar with RY3 Whiskey Cigar Series and make every moment one to celebrate.
Food & Beverage Magizine Had this to say about RY3
PHENOMENAL SPIRITS RY3 WHISKEY CASK STRENGTH TOASTED BARREL WINS IMPRESSIVE AWARDS AT 2023 NEW ORLEANS BOURBON FESTIVAL
Phenomenal Spirits is proud to announce its RY3 Whiskey Cask Strength Toasted Barrel expression, was awarded several impressive awards at the 2023 New Orleans Bourbon Festival. RY3 Toasted Barrel took home second place, Silver in the “BEST IN FEST” category, first place Gold in the “RYE WHISKEY” category, and second place, Silver in the “BEST CASK STRENGTH” category. The festival held March 22 – 25, celebrates the city’s historic relationship to Bourbon and culture and included many of the country’s finest distillers.
Phenomenal Spirits’ RY3 Whiskey Wins Awards at 2023 New Orleans Bourbon Festival
In addition, RY3 Toasted Barrel was awarded an impressive 90 points at the 2023 IWSC International Wine & Spirits Competition (IWSC) held in London. Karthik Sudhir, Founder & CEO of Phenomenal Spirits commented, “Ry3 Whiskey is known for product innovation, stunning packaging and exceptional quality liquid. We are thrilled to be acknowledged and awarded by the industry’s prestigious New Orleans Bourbon Festival and IWSC.”
Rye Whiskey Toasted Barrel is an exquisite blend of hand-selected whiskies which is further finished in toasted barrels. The finishing period in the toasted barrels accentuates the complexity of the whiskey by adding notes of vanilla, cocoa and brown sugar that soothe the spice.
Sudhir added, “Craft whiskey consumers are embracing rye whiskey. America’s original iconic spirit volumes are skyrocketing. With the resurgence of the category, product innovation has reached new heights, spurring consumer’s curiosity. We developed RY3 Whiskey Toasted Barrel with these curious and passionate consumers in mind. RY3 Toasted Barrel is an exceptional Rye whisky finished in toasted casks, offering drinkers layers of intense spice and complexity for an exceptional and exciting, new Rye drinking experience.”
Read Also: KAH Extra Añejo Tequila’s Strong Presence in the US Market
Phenomenal Spirits is on a steadfast mission to create exceptionally high-quality brands that fill untapped opportunities in the spirits category. To help guide this mission, Sudhir is partnering with Matt Witzig, Master Distiller and Co-founder of Joseph Magnus Bourbon. An icon in spirits distillation, Witzig is working in concert with Sudhir and his team to build a portfolio of unparalleled brands for the curious spirits consumer and aficionado alike.
RY3 Whiskey Toasted Barrel sells for a suggested retail price of $84.99/750ml.
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This one was a rollercoaster of a episode. I know its not for everyone, but if i can help 1 person i have done my part. Hope you get something from it.
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BBQ Competitions: Preparing for Your First Cook-Off
This Is It! Southern Kitrchen & Bar-B-Q • 5 September 2024
BBQ competitions are thrilling events that allow passionate grill masters to showcase their skills, compete for prizes, and engage with fellow enthusiasts. However, entering your first BBQ cook-off can feel overwhelming due to the various elements involved. This guide will help you navigate every aspect of preparing for your first BBQ competition, from understanding the rules to mastering the techniques and equipment required.
1. Understanding the Competition Format
Before diving into BBQ competitions, familiarize yourself with the rules and format. Each competition may have different guidelines, judging criteria, and requirements.
Sanctioning Bodies: Many BBQ competitions are overseen by organizations like the Kansas City Barbeque Society (KCBS) or the Memphis Barbecue Network (MBN). Research which organization governs the event you’re entering to ensure you meet all criteria.
Categories: Most competitions include multiple categories, such as chicken, pork ribs, brisket, and pulled pork. Know which categories you’ll be competing in, as this determines the type of meat you’ll need to prepare.
Judging Criteria: BBQ is often judged on appearance, taste, tenderness, and texture. Understanding what judges look for will help you fine-tune your recipes and presentation.
2. Selecting the Right Equipment
Success in BBQ competitions requires using the right tools. You don't need the fanciest equipment, but your tools should be reliable and appropriate for your style of cooking.
Grill or Smoker: Depending on the competition and your preferences, you’ll need a smoker (offset, drum, or pellet smoker) or a grill (charcoal or propane). Choose equipment you’re comfortable using.
Thermometers: A good digital meat thermometer is essential for monitoring the internal temperature of your meat, which is key to ensuring it’s cooked to perfection.
Coolers and Storage: Bring coolers to keep your meat cold before it’s time to cook and storage containers for sauces, rubs, and utensils.
Other Essentials: Don’t forget your knives, cutting boards, gloves, aprons, fire starters, and fuel (charcoal, wood, or propane).
A new beginning is a fresh start or a chance to change, and it can apply to many aspects of life. It can be a time for growth and positive change.
Examples of new beginnings:
Starting a new job
Moving to a new home
Saying goodbye to friends
Letting go of parts of your life
Starting school
Watching kids move out
Tips for embracing new beginnings:
Stop fearing failure
Take a risk
Create an action plan
Practice self-care
Learn from setbacks
Celebrate small victories
Make peace with the past
Declutter and organize your living space
Benefits of new beginnings:
Leave behind past mistakes and negative experiences
Create a path towards personal growth and fulfillment
Improve your well-being
Lead a more fulfilling and satisfying life
Symbol of new beginnings:
The daffodil, which symbolizes hope for the future and marks the end of winter and the beginning of growth and renewal
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Bruh. This episode slapped so hard i almost released it early. We chatted with Lenny over at Deerhammer Distilling out of Bueno Vista Colorado. I had such a fun time talking with Lenny it was like catching up with an old friend. I really hope you enjoy it.
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At Deerhammer, our distilling is steeped in whiskey tradition, but our methods are infused with curiosity and creativity. From our cornerstone American single malt to our 4-grain bourbon, rye and limited run single barrel spirits, we’re redefining the flavor and future of independent American whiskey.
one barrel a day from grain to glass
100% Colorado Grains
A mindful selection of grains are sourced from nearby farms to help impart a true taste of place.
Double Pot Distilled
For the fullest of flavor expression in each bottle, we utilize traditional squat-head copper pot stills.
Aged in Heavy Toast, Char #2
Within our rackhouse situated at 8,000' of elevation, Deerhammer whiskey is aged between 4-7 years.
FOUNDERS
Amy and Lenny Eckstein founded Deerhammer in 2010. Drawn to Buena Vista, Colorado by the whitewater currents of the Arkansas River, their passion for whiskey is driven by that same adventurous spirit. As artisans and business owners, their process is defined by a deep curiosity for the history of spirits and a thoughtful analysis of each individual step of the distilling process.
After over 15 years of operation, Deerhammer remains a wholly independent business, free from the influence of investors or other entities. As an ever-evolving brand, Deerhammer continuously strives to redefine the flavor and future of independent American whiskey. One barrel at a time.HISTORY
High in the Colorado mountains, the distillery is inspired by the bootstrap ambition of the settlers who first settled the west and the passion for exploration that defines Buena Vista’s history.
As a grain to glass distillery, Deerhammer is focused on process. From recipe formulation to mashing, fermentation, distillation and maturation, we’ve dialed in every step of our processes to a mastery of the effects every single detail makes on our final product. The result is a unquestionably unique whiskey steeped in tradition, yet crafted with a pioneering perspective.
Co-founder Lenny Eckstein built the initial iteration of the distillery on his own, cobbling together repurposed machinery and random stainless vessels. The initial still was a custom-made hand hammered 150 gallon direct fire copper pot still which set in motion Deerhammer Distillery as micro-distillery capable of producing 1 whole barrel of whiskey per month! While small batch production was always the goal, this early format of whiskey making woefully inadequate to meet demand. After a little over a year, Deerhammer augmented their processes with equipment capable of producing one 53 gallon barrel of whiskey per day. This scale remains today - 1 exceptional batch of whiskey can be produced every day, and laid to to rest in our high altitude rackhouse (8,000' above sea level!) for a minimum of 4 years.
While we specialize in nearly all forms of whiskey production, Deerhammer American Single Malt Whiskey is our cornerstone contribution to the field of American craft spirits. Starting its life as rather unique blend of malted barley mash (80% Pale Malt, 7% Carmel 45 Malt, 7% Carmel 120 Malt, 6% Chocolate Malt) , it’s further shaped by extended open-air fermentation before passing through our squat-head copper pot stills and maturing in heavy toast, char#2 new white oak. -
This is the episode i did with the boys over at The Chill Filtered Podcast. It was so much fun you gotta check it out. I sent over a texas blind. and we talked life and all kinds of stuff .
https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=e03bbb3c3f9e459c
Thats there link to there podcast check them out
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Chill Filtered
335 episodes & counting! Cole and Bryan are friends who drink whiskey and love to talk about it.
Find us on YouTube & wherever you get your podcasts.youtube.com/@chillfiltered
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