CRAFTED is the podcast from BLISTER that dives deep into the craft world of beer, coffee, whiskey, watches, wine, and more. Our guests are some of the very best and most passionate brewers, distillers, winemakers, coffee producers, retailers, and founders that launched craft companies when success was unlikely, but their passion and principles caused them to forge ahead anyway. CRAFTED explores how things get made, and does so with the remarkable people that insist on making things well.
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CRAFTED is the podcast from BLISTER that dives deep into the craft world of beer, coffee, whiskey, watches, wine, and more. Our guests are some of the very best and most passionate brewers, distillers, winemakers, coffee producers, retailers, and founders that launched craft companies when success was unlikely, but their passion and principles caused them to forge ahead anyway. CRAFTED explores how things get made, and does so with the remarkable people that insist on making things well.
Hosted on Acast. See acast.com/privacy for more information.
Fact: Cast iron is having a moment. And that’s true even while the cast-iron skillet has never lost its standing as one of the most iconic of culinary tools. So today, Eli talks with Field Company co-founder, Stephen Muscarella, about how a vintage pan sparked a journey to reimagine cast iron from the ground up. They get into what makes cast iron so special — and so misunderstood; the small design choices that lead to better cooking; and what, exactly, Field is doing to bring back the use of cast iron in modern cooking.
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Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Introduction to Field Company (2:16)
A History of Cooking Techniques (5:11)
Origins of Field Company (12:32)
Sand Casting (19:52)
Thermophysical Properties of Iron Castings (28:06)
The State of Cast Iron (33:32)
Three Types of Metal (38:09)
Enamel Coatings(43:12)
The Dark Art of Seasoning (46:13)
The Future of Field Company (55:26)
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BLISTER NEWSLETTER:
Get It & Our Weekly Gear Giveaways
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Ghia is a drink brand that isn’t trying to be beer, wine, or spirits — and definitely not a “mocktail.” It’s bitter, bold, and built for people who want a drink that doesn’t play it safe.
Today, Eli talks with Ghia founder Mélanie Masarin about building a culinary inspired non-alcoholic option that’s not about sobriety, but about choice, occasion, and great flavors. They get into what makes Ghia different, how Mélanie’s multinational upbringing shaped the philosophy of the brand, and why she walked away from a Shark Tank deal without blinking.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
BLISTER NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
Introduction and Background (1:48)
The Birth of Gia: A Personal Journey (2:43)
Crafting the First Iteration of Gia (6:14)
Understanding the Non-Alcoholic Movement (11:04)
The Importance of Context in Enjoying Gia (17:12)
Elusiveness and Brand Identity (21:43)
Paving a New Path in the Beverage Industry (28:00)
Defining Success in the Non-Alcoholic Space (29:24)
Cultural Perspectives on Drinking: Europe vs. America (30:44)
The Evolution of Non-Alcoholic Menus (32:42)
The Unique Approach to Non-Alcoholic Beverages (36:21)
Cultural Influences on Drinking Habits (37:48)
Marketing Non-Alcoholic Drinks to Children (39:55)
The Impact of Shark Tank on Business Growth (47:16)
Transitioning from Bottles to Cans: A Strategic Move (51:14)
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On CRAFTED ep. 75 we told you a bit about the proposal Eli submitted re: N/A cocktails. Welp, Eli was awarded the very competitive ‘Raise the Bar’ grant, so Jonathan talks with him about why this is a big deal, and Eli shares more details about his project. Congrats, Eli!
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
BLISTER NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
Eli Got the Grant! (1:46)
Competition for the Grant (2:57)
Uncle Nearest (6:15)
The Project: Proof of Concept (9:05)
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Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
TOPICS & TIMES:
What Is Amaro / Sennza Finne Amaro Line (3:43)
Why Produce Amaro? (7:11)
Origins of Sennza Finne (19:58)
Seasonality (22:03)
Amaro for Cocktails (29:27)
The Naming Process (36:17)
Production Methods (47:40)
Bottle Design (55:40)
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Jonathan talks knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.
We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.
If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.
RELATED LINKS:
TOPICS & TIMES:
Skis? (3:53)
Getting into Knifemaking (9:37)
Is there a more conventional path? (16:29)
Current State of Bladesmithing (17:43)
The Acre ‘Collective’ (23:23)
Knife Maintenance (27:11)
Metallurgy (30:07)
Carbon Steel (32:52)
Materials (36:00)
Acre Macrum Knife vs ‘Signature’ Knives (43:08)
Hand-Forged vs Machine-Made (46:52)
Styles: Japanese vs Western Knives (53:44)
Acre vs ‘Big Box Store’ Knives (56:21)
Acre vs Other High-Performance Makers (1:00:54)
Sharpening (1:05:21)
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Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you’ll see why maybe we should.
Because fermentation isn’t merely a chemical process, it’s the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it’s the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
TOPICS & TIMES:
What’s in Nile’s Glass? (2:32)
Nile’s Winemaking Background (5:04)
Why Study Fermentation? (11:20)
What is Fermentation? (16:49)
How Theory Impacts Reality (31:34)
Reevaluation of All Values (36:50)
Aging (46:41)
Aging Coffee (56:38)
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Craft N/A Cocktails are on the rise, but there is still much that needs to change in this space — fundamental things like what we should and shouldn’t be calling this whole category, and why that matters. Today, Jonathan Ellsworth discusses these things with our CRAFTED co-host and professional mixologist Eli Brown, who sees the real-world importance of these things every day. You’ll hear about the project Eli’s working on to create change, and you’ll learn why one of the fastest-growing whiskey companies in the world, Uncle Nearest, is so interested in the N/A space.
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TOPICS & TIMES:
Eli’s ‘Raise The Bar’ Project (1:46)
Zebra Striping & Other Consumer Behavior (7:51)
Current Stats in N/A (12:09)
Defining a Category By What it Isn't (16:24)
Ice Cream Analogy (21:05)
Inclusivity (36:37)
More on Conventions & Terminology (40:03)
Cocktail Creation (45:42)
Uncle Nearest & Historical N/A Ties (49:51)
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Madness. That’s what you call it when a former sponsored skateboarder gets a Ph.D. in fermentation, then starts brewing super-premium beer in Napa Valley. In this conversation, Eli Brown talks with Nile Zacherle, the founder & master brewer of Mad Fritz.
RELATED LINKS:
Winemaker’s Review (Nile’s Podcast)
TOPICS & TIMES:
Origins of Mad Fritz (5:31)
Nile’s Background (10:08)
Hawaiian Beer: Culture & Challenges (16:07)
Skateboarding (25:08)
Winemaking (27:27)
Transition Back to Brewing (35:34)
Diving into Mad Fritz (42:00)
Jupiter & Camel (44:41)
Brewing System (47:13)
Barrel Aging (1:03:32)
Where to Find the Beer (1:11:09)
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Steve Matthiasson is one of the most respected winemakers in Napa Valley, and together with his wife Jill, they make wines under the label of Matthiasson Wines that buck some of the most fashionable trends in Napa wine. Steve is also a passionate mountain biker and snowboarder, a teacher, and a wine consultant; today, we dive into all of these aspects.
RELATED LINKS:
Check out the Blister Craft Collective
TOPICS & TIMES:
Sherry (1:58)
Orange Wine & White Grapes (4:17)
Tannins (15:53)
Complexity & Punk Rock (22:28)
Principles of Matthiasson Wines (29:47)
Trademark Wine & Proof of Concept for Wine World (39:55)
Alcohol Content in Wine (46:23)
Why Matt Got a New Bike (50:36)
Small Wine Producer, Large Airline (56:18)
Natural Wines (58:54)
Being an Outlier in Napa? (1:04:42)
Wine Consulting & Sustainability (1:09:31)
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Brandy doesn’t get the love that it deserves, especially given that it was America’s founding spirit, and no category has a bigger folk hero tied to it (Johnny Appleseed, anyone?). At its core, it’s distilled fruit—wine’s fiery cousin—born from orchards and alchemy, and few do it better than Clear Creek Distillery.
In this episode, we dig into what brandy really is, why it nearly vanished from American drinking culture, and how Clear Creek is helping it make a long-overdue comeback. We also cover pears, patience, and how to make brandy that doesn’t just sip smooth, it sings.
RELATED LINKS:
Check out the Blister Craft Collective
TOPICS & TIMES:
What is Brandy? (3:26)
Johnny Appleseed (8:58)
History of Clear Creek (9:55)
Everett’s Background (14:31)
The USA & Brandy (17:47)
Rise & Fall of Popularity (24:29)
Why Distillers Like Brandy (30:25)
Provenance of Brandy (34:15)
Distillation Process (38:20)
Fir Brandy (45:17)
Checking the Stills & Types of Pears (54:50)
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Today on CRAFTED, Eli is joined by fellow Blister contributor Zack Henderson to talk all things paella. What started as a casual interest has turned into a full-blown culinary rabbit hole — and we dig into everything from technique to tradition, with some very unconventional twists.
We also dive into the mysteries of the socarrat; explore a Pacific Northwest take on the dish; and brainstorm potential flavor combinations (some more plausible than others). Along the way, we talk table beer, saffron, Fernet, and confront Eli’s long-running rice curse.
RELATED LINKS:
TOPICS & TIMES:
Bike Season (1:11)
Why Paella? (3:26)
What is Paella? (7:40)
The Process (10:20)
Best Potential Flavor Combinations (16:15)
The Fernet and Saffron Diatribe (24:35)
Potential Beverage Pairings (34:10)
Paella Mixing and Pan Bottom (41:31)
Serving (43:13)
Paella Rules (46:02)
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Today Jonathan talks about books, book recommendations, the state of independent bookstores, the art of reading, and the craft of writing — and our guest is the perfect person to talk about it all. Arvin Ram is a writer, an avid reader, and the co-owner (along with his wife Danica) of the independent bookstore, Townie Books. Arvin is also the director of the Mountain Words Festival here in Crested Butte, and we also discuss the mix of mountain culture and book culture.
RELATED LINKS
TOPICS & TIMES:
News: Mountain Words Festival (00:47)
We Finally Get Arvin to Blister HQ (2:10)
Arvin's Background (3:50)
Running an Independent Bookstore Today (7:06)
Arvin’s Path to Opening a Bookstore (18:40)
Coffee, Tea, & Bookstores (26:55)
The War for Our Minds (32:55)
Fiction vs Nonfiction Sales Today? (40:11)
Favorite Authors? (41:44)
Arvin’s Own Writing (50:52)
Mountain Words Festival (58:42)
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CRAFTED co-hosts Simon Stewart and Eli Brown talk with Troy Rarick, the founder of Over the Edge bike shops and the person who first got Simon into tequila, about why tequila might be the quintessential craft spirit; they discuss a fun history of tequila; the different variations of it; and Troy reminisces about filming a Tequila Talk Show. They share some current favorite tequilas; plus advice on how to choose a good bottle; and more.
RELATED LINKS
Check out the Blister Craft Collective
TOPICS & TIMES:
Troy & Simon’s First Tequila Tasting (2:05)
Why Troy Loves Tequila (2:22)
Troy’s “Tequila Talk” TV Show (4:43)
Eli on Mescal vs Tequila (7:51)
The Dusty Bottle on the Shelf (11:04)
Meeting Juan Carlos (12:23)
The Town of Tequila in Jalisco (14:14)
The Different Types of Tequilas (21:45)
Tequila Tasting Glassware (27:47)
A Drop of Water — Or Not (32:09)
The Legend of Casta Weber (37:41)
Tariffs’ Effect on Tequila (46:59)
High-End Tequila in Cocktails (1:00:25)
How Much Should You Spend on Tequila? (1:03:09)
Top Tequila Picks (1:04:15)
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Andrew Jones didn’t set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude. The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we’ve ever heard.
RELATED LINKS:
TOPICS & TIMES:
Intro to California Winemaking (2:26)
From Football to Farming (4:44)
Transition from Nursery to Winemaking (6:22)
The Birth of Field Recordings (12:50)
Terroir & Storytelling (14:12)
Nurseries & Vines (22:21)
Economics of Wine Pricing (26:07)
Field Recordings: Quality & Accessibility (27:24)
Finding Unique Properties for Winemaking (29:44)
Making Wine Enjoyable for Everyone (42:12)
Understanding Wine Pricing (47:31)
Navigating the Wine Aisle: Tips for Beginners (48:11)
Quality Control, Ingredients, & Additives (51:45)
The Natural Wine Movement (58:27)
Future Trends? (58:32)
Andrew’s Recommendations: New Varietals (1:04:35)
“Topped-Up” Wines (1:14:31)
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Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch ice cream when she’s traveling.
RELATED LINKS
Check out the Blister Craft Collective
TOPICS & TIMES:
How her ice cream habit started (2:36)
Donuts and Growing Up
Picky About Food (8:36)
Korean Martial Arts (12:38)
Kristin's Journey in Making Ice Cream (14:45)
Loves Ice Cream, Does NOT like Coffee (18:42)
Cookbook for Ice Cream (22:23)
Eggs vs no Eggs (23:27)
Linden does Ice Cream Reviews (26:14)
Ice Cream vs Gelato (28:54)
Her current practices and cost (31:28)
coffee vs ice cream (37:05)
Pro Tips (42:08)
Affogatos (47:29)
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We’re all familiar with ‘Top Gun’ — a school that separates the best of the best. But what if we told you there is an elite certification program designed to test the best bartenders in the business? Today, we’re discussing that program — Bar 5 Day — with Steve Olson and Doug Frost.
RELATED LINKS:
Check out the Blister Craft Collective
TOPICS & TIMES:
Their Background (2:27)
Bar 5 Origin Story (5:47)
Mentorship (21:34)
Mescal and Decision Points for Bar 5 (33:05)
How They Choose Educators (45:11)
Certifications and Film Tour (1:00:22)
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Bitters have been used for medicinal purposes for thousands of years, and in cocktails for centuries. But they receive far less attention than the spirits in our glass. So today we’re talking with the founders of a bitters company that has taken the craft cocktail scene by storm: Joseph Bennett & Yana Crow of Bennett Bitters. We discuss bitters in general; the complex process they use to produce some of the best bitters currently on the market; the inspiration behind Bennett Bitters; how they got started; and more.
RELATED LINKS:
Check out the Blister Craft Collective
TOPICS & TIMES:
How Joseph Got into Bitters (1:32)
What are Bitters?? (8:31)
How Yana Got into Bitters (11:11)
Flavor First (21:23)
Flavor Concepts (23:55)
How Bitters Work (32:39)
Spirits & Proof Levels (37:26)
Quantity vs Time (45:27)
Blends & Batches (56:04)
How One Flavor Profile Informs the Next (1:01:13)
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We talk with Jeff Galli, the General Manager and co-owner of Campione, a roman kitchen that was named to the New York Time’s 50 Best Restaurants in the U.S. list in 2023, and was the first restaurant in the state to receive that sort of national attention.
In this episode we explore the philosophy that underpins Jeff’s exceptional approach to hospitality; his background in food and beverage; and the founding of Campione Roman Kitchen, We also discuss restrooms, tile floors, and the yellow bitter conundrum, so this episode has a little something for everyone.
RELATED LINKS:
Check out the Blister Craft Collective
TOPICS & TIMES:
Reservations (1:13)
Running a Restaurant in Livingston (3:17)
Jeff’s Background (4:55)
Making the Move to Livingston (10:10)
Finding Campione (16:09)
In The Service Of Others (25:12)
The Importance of Bathrooms (28:14)
NYT 50 Best List (33:00)
Analog Restaurants (36:42)
Yellow Bitter Conundrum (46:37)
Redefining the Industry (56:11)
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Matt Capozzi has always loved being in the mountains, but he’s also enjoyed an incredible career working in product design for brands like Burton, Nike, Nixon, and Smith. In 2015, Matt had a wild idea to help people ‘bring the mountains home,’ which led to the creation of North Drinkware, which produces beautiful, artisanal products — like handblown glassware — made in Oregon.
Today I talk with Matt about how a life spent designing everything from snowboarding bindings, to wearable fitness tech, to watches led him to the improbable (and rather harrowing) launch of North Drinkware. We also get into the art of glass blowing, the science of crafting your favorite mountains into the bottoms of drinkware, why authenticity is everything, and what the future of North looks like.
RELATED LINKS:
Check out the Blister Craft Collective
Become a BLISTER+ Member
TOPICS & TIMES:
Blister Craft Collective (1:20)
What is North Drinkware? (3:12)
Matt’s Love of Snow (7:08)
Designing for Burton, Nike, Nixon, & More (11:44)
The Initial Idea of North (16:05)
The Highs & Lows of Launching (21:55)
How Their Glasses are Produced Today (38:02)
Other Products (41:42)
Selecting the Next Mountain? (45:40)
How North Thinks about Growth (49:19)
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There are more ways to listen to music than ever these days, and cheap Bluetooth speakers are everywhere: hanging in your shower, sitting on your kitchen counter, and on tailgates at football games. Unfortunately, these kinds of speakers often cultivate an experience where the music very much takes a backseat to whatever else we're doing.
In today's conversation, Heaven 11 Audio’s Itai Azerad offers a different perspective, one that puts a premium on really listening to music and feeling an emotional connection to it — and his company Heaven 11 Audio produces amplifiers to do exactly that. Their Billie amp blends old-school vacuum tubes with cutting-edge class D amplifier technology to capture the heart and soul of music, and with a stunning industrial design, it invites you to just listen to the music, and nothing else. Itai also talks about his inspiration to start an audio company, his unconventional path in industrial design, vacuum tubes, circuit boards, wooden knobs, and a whole lot more.
RELATED LINKS:
Check out the Blister Craft Collective
Become a BLISTER+ Member
TOPICS & TIMES:
Bauhaus (2:45)
Itai’s Audio Journey (5:22)
Music is a Ritual & the Stereo is the Shrine (8:38)
Starting a HiFi Company (10:22)
The Billie Amp (12:34)
Why use Vacuum Tubes (14:04)
Why use a Class D Amplifier (16:55)
Chasing Perfect (31:38)
Beautiful Design is as Important as Sound (38:12)
The New MK3 Billie Amp (40:47)
Music Matters (43:00)
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