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 and brought the distillery out the other side of it. Also we talk with Bee Squared about their 2020 Good Food Award-Winning Barrel-Aged Honey, the state of bees in the Rocky Mountain Region, and how we all can support our winged pollinators better no matt...

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.

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 of employees + ACSA Spirits Judging Program + and much more. Things are still changing rapidly with the COVID Situation. We hope you are staying safe out there - go wash your hands.

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 Whisky and the best eats in Portland for the upcoming American Craft Spirits Association conference at the end of March 2020. Plus - Ryan Reynolds needs to make a batch of Aviation Gin. There is an epic hashtag there...

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 discussed, plus the delicate, rare fruit native to North America.

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. Includes some interesting history on cocktail styles and the background of flavors from L.A.'s ethnic heritage.

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 talk growing pains, distribution strategy including a decision that was painful upfront but will give them the best shot at a successful product line. Safety Soapbox: Injuries to the fingers, wrists and hands.

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, 2020 if legislation to at least extend the current FET relief is not passed before Congress goes on holiday break. We've done some digging to make this as easy as possible on you to show Congress just how many people across the country care about this...

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 restaurant. We discuss production on a continuous column still and later - make a big announcement.

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 distillery profile and glimpse into Headframe's plan for the future growth of the company.

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 it is similar to and different from grain.

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 what flavors the different woods and proofs will impart on the spirit.

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.

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.

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 fermentation.

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 techniques to reduce mash viscosity.

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, milling and mashing.

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.

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.

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.