Tim and Marcus sit down with some of Marcus's friends, who all happen to be whisky-drinking women. What is the whole Women and Whisky thing about anyway? What does the whisky industry need to do to attract more women to the category? Do they need special commercials with shirtless men? Do they need sweetened products (Johnnie Walker Pink)? Tune in for the answers.Homework that may help you follow along (it's optional):Mila Kunis for Jim Beam.Claire Forlani for Dewar's Highlander Honey.Christina Hendricks for Johnnie Walker.Toby Keith's Whiskey Girl.
Marcus and Tim continue their conversation with Jason Parker at Copperworks. He explains their entire whiskey production philosophy, getting into a lot of detail. Anyone who has ever distilled or is thinking about distilling needs to listen to this episode. This is must-see JP! (Must-listen didn't rhyme.)See more about Copperworks Distilling Company here.
Tim and Marcus visit Copperworks Distilling Company on the Seattle Waterfront to interview Jason Parker. Jason shares the story of Copperworks, shows off their amazing and beautiful stills, and tells about his history as one of the first brewers in the Seattle microbrewing explosion that started in the late 1980s. We also reveal the anticipated release date for Copperworks Malt Whiskey. This is part one of the interview.See more about Copperworks Distilling Company here.
Marcus and Tim find themselves in Ballard ready to peel back the curtain at Captive Spirits. Captive Spirits is 100% about gin. Marcus can't wait to talk to Ben and get his hands on some of this award winning gin. Tim is there eager to meet Ben, but basically on the sidelines as far as tasting because of his allergy to juniper berries. Don't be such a wimp, Tim!See more about Captive Spirits Distilling here.
Marcus and Tim visit Seattle's own 2bar Spirits, a distillery in SoDo that makes vodka, moonshine and bourbon. Head Distiller Maddie Swanson and Owner Nathan Kaiser talk about their backgrounds and how rewarding distilling is for both of them. They upgraded their equipment earlier this year and are producing around 800 bottles of bourbon in monthly releases.See more about 2bar Spirits here.
Marcus and Tim visit Kirby Kallas-Lewis and Alan Jackson of Oola Distillery in the Capitol Hill neighborhood of Seattle. What a time for a visit! They're upgrading all of their equipment, distilling their first wine, and getting ready for two new whiskey launches. In the discussion, Marcus makes a desperate plea for an angel investor and Tim shares his head cold.See more about Oola Distillery here.
Tim interviews Jack Hatley of Whiskey Ridge Brewing, and he brings back a story about something called a "Randall." Marcus and Tim discuss stout-heavy line-ups and interior design.See more about Whiskey Ridge Brewing here.
Marcus and Tim continue their interview with Keith Barnes of Bainbridge Organic Distillers. Keith talks about the world class awards that his vodka and wheat whiskey have won. He talks about organic grain production and plans for future whiskey products. After the microphone is off, he tells Tim and Marcus about some of his top secret whiskey plans.
Marcus and Tim take a ferry to Bainbridge Island and interview Keith Barnes of Bainbridge Organic Distillers. Keith talks about his day job marketing liquor and how he became a distiller. He also talks about the difficulties of being organic certified and how having a massive private booze collection makes you a better distiller. (This is great news!)See more about Bainbridge Organic Distillers here.
Marcus and TIm followed up their trip to Skookum with a visit to Bad Dog Distillery where they interviewed farrier, firefighter, machinist, distiller and still-maker Dave McGlothern and his wife and business manager, Shelly. Marcus tries not to wet his pants with excitement when asking Dave how he built his own still.See more about Bad Dog Distillery here.
Marcus and Tim interview Ron Walcher and Hollis Wood from Skookum Brewery in Arlington, Washington. Dave McGlothern of Bad Dog Distilling joins the discussion since he's just up the road, and the two businesses work together to share resources and collaborate on new products. It's a marriage made of barley.See more about Skookum Brewery here.
Marcus heads up to Marysville, WA to interview Howard and Jennifer Johnston of Dry County Distillery. Dry County has the broadest product range of any distiller we've visited, offering multiple gins, vodkas, rums and whiskies. They also have the most ironic name of any distiller we've visited so far: there's nothing dry about Snohomish County, weather or booze!See more about Dry County Distillery here.
Marcus and Tim interview the podcast's first brewery, Whitewall Brewing in Marysville, Washington. If you have ever thought about opening your own brewery, this is a must listen! Brewers/Owners Sean Wallner and Aaron Wight talk about the ups and downs of running a small business and how they've gotten this far without borrowing one red cent from anyone!See more about Whitewall Brewing Co, here.
Part 2 of the interview with John and Jenny Bourdon of Sandstone Distillery. John talks production: his very unique spirit stills, Hark and Herald. He also unveils the 16-foot tall still he has purchased and hasn't yet had delivered. Jenny lets us know about something she's working on with the WA Distillers Guild.
See more about Sandstone Distillery here.
Marcus and Tim visit Sandstone Distillery in Tenino (tuh-NINE-oh) and chat with John and Jenny Bourdon. In this episode John shares some history of Tenino and the old quarry, how his wife got angel's wings, how to get product into the governor's mansion, and start-up pains with environmental health reviews.See more about Sandstone Distillery here.
Marcus and Tim attend the Proof Washington Distillers Festival. It was a great event with right around 40 exhibitors. The guys tell you their most memorable samples, and they rave about 8 oz Burger. Hopefully they didn't get so drunk that they forgot to take notes.
Tim and Marcus visit Salish Sea Organic Liqueurs in Lacey, Washington. They talk with Sam and Sandy Desner, son and father team. Sam tells us about stone cold maceration, and their early success. Sandy tells us why 18 flavors (and growing) has been the right move from the beginning. Marcus tries to conjugate liqueur with childish results.See more about Salish Sea Organic Liqueurs here.
Marcus and Tim travel to Aberdeen's Wishkah River Distillery. They interview owner/operator Josh Mayr. He shares his thoughts on how to make a faster maturing whiskey, barrel availability, and mead versus vodka made from honey.See more about Wishkah River Distillery here.
Marcus heads to Portland, Oregon to interview Bart Hance of McMenamins' CPR location, home of a 19th century French Cognac still. Bart talks about the McMenamins products, "Tina"--that's the still's name, and what he thinks of flavored vodka. Tim and Marcus round out the episode by giving you their thoughts on McMenamins Hogshead Whiskey.See more about CPR here.
Part 2 of Marcus and Tim's interview with Skip Tognetti of Letterpress Distilling. Herein he provides details of his production process and gives them a sneak peak of his Blood Orange Liqueur, Arancetto Rosso.See more about Letterpress here.