CRAFTED is the podcast from BLISTER that dives deepinto 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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The neighborhood bar is one of the last places untouched by AI, big tech, and all their algorithms. But what if that’s actually holding each us back from finding our “perfect” drink? In Part 1 and 2 of this series, we explored Dr. Kevin Peterson’s Cocktail Theory . And in this episode, we turn to his latest project, which aims to decode your taste and guide you to the drinks you didn’t know you were looking for. We Want to Hear from You! Have a topic, craft category, or craft company you’d like ...
Top mountain guide certifications (like AMGA and IFMGA) have a pass rate of around 70%. But what if we told you that in the wine world, the most rigorous certifications have a pass rate that’s only about 8% — and it’s often lower than that. The certifications of ‘Master Sommelier’ and ‘Master of Wine’ are two of the most demanding in any field. And our guest today, Doug Frost , is one of only three people in the world to hold both. So Doug and Eli dig into what makes these courses so challenging...
Americans love coffee — there are well over 40,000 coffee shops in the USA — but it’s easy to argue that many other countries are doing coffee better. Why is that, and what can be done to elevate American coffee culture to the level it most definitely deserves? Floreo Coffee founder, Sebastian Skokan, has dedicated himself to this cause, and today, he’s sharing his answers with Jonathan Ellsworth & Eli Brown. We Want to Hear from You! Have a topic, craft category, or craft company you’d like...
Jonathan started falling down the rabbit hole of hi-fi audio gear, and he says it’s all Simon’s fault. So in this conversation, Simon talks to Jonathan about his audio journey; why he’s singled out the world of hi-fi headphones as a place to begin; why he’s become a believer in “EQ”; and why it feels almost inevitable that he’ll end up exploring the world of loudspeakers, too. 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 sh...
Located at the base of Palisades Tahoe , Wildflour Baking Company is probably the most beloved bakery in skiing, and it definitely has the most accomplished customer base in the ski world. So Jonathan sat down with Wildflour owner, Susan Lopez, to talk about it all, and learn some of the secrets to Wildflour’s success. 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. Hos...
What if everything you thought you knew about taste was wrong? Although we like to think flavor lives on the tongue, the truth is far more interesting; more than 80 percent of what we taste is actually smell. That revelation sits at the heart of Dr. Kevin Peterson’s groundbreaking book, Cocktail Theory , which is transforming the way bartenders, chefs, and curious drinkers think about their craft. In Part 1 of this series, we explored the foundations of his thinking, but we also left plenty of q...
How do you grow a national beverage brand without investors, trend-chasing, or artificial ingredients? Dram began as an all natural cocktail bitters producer, and (unintentionally) went on to become the leader in the ‘functional beverage’ space. Today, Eli talks with Dram founder, Shae Whitney, about Dram’s unlikely origin story; what led her to start making bitters with real botanicals; building a business in a Colorado ghost town; the strange history of their original production space; and how...
Mads Buchardt founded Buchardt Audio with a vision of offering high-end sound and Scandinavian design at the best possible price. Known for “big sound in compact designs,” many of Buchardt’s speakers are handcrafted in their woodshop in Denmark using the finest Danish oak, and their loudspeakers exemplify the minimalist aesthetic that is a hallmark of Scandinavian design. Simon talks with Mads about how Buchardt Audio is delivering on its vision by offering speakers that sound incredible, are vi...
For years, the “Mr. Potato Head” theory of drinks was accepted by bartenders to create new cocktails and memorize recipes. But until the release of Cocktail Theory , by Dr. Kevin Petersen, no one had taken the time to prove it, and now, Cocktail Theory is reshaping how bartenders are designing drinks. Today, Eli talks with Kevin about his diverse background and how it informs cocktail creation; the Mr. Potato Head theory of cocktails; the core concepts of the book; and much more. We Want to Hear...
ACAST Zerno is one of the hottest brands in the world of specialty coffee, and for good reasons. So Jonathan recently met up with Zerno’s founder, Vel Genov, at their brand-new manufacturing center in Chicago, and today, you’ll get to hear their follow-up conversation, where they discuss what led Vel to design & manufacture coffee grinders in Chicago; Vel’s obsession with quality, functionality, and aesthetics (rather than price); burr sizes and why they matter; product design, iteration, an...
While the overall category of craft beer is currently experiencing a decline, the Burlington, Vermont craft beer maker, Zero Gravity Beer , is thriving. How? To find out, Eli talked with Zero Gravity’s Christopher Costello about the keys to Zero Gravity Beers’ success; what has evolved and what’s stayed the same for them over these 20 years; the current state of New England brewing; and more. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Ema...
Few craft categories have experienced the meteoric rise of ‘functional beverages,’ and specifically, THC-infused drinks. But despite their popularity, what goes into making these drinks remains a secret, and not all THC-beverages are created equal. So today, Eli talks with Fabric founder, Tom Eddleston, about what goes into crafting functional beverages with real intention. From cannabinoids to flavor-profile development, this conversation demystifies a category that is shrouded in misinformatio...
Jonathan talks with Blister managing editor Luke Koppa, reviewer Paul Forward, and our bike editor, David Golay, about the craft categories that most captivated them this past year, and some of the categories they are most curious about heading into 2026. 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 Craft Collective Become a BLISTER+ Member Hea...
As we wrap up 2025, we are once again sharing the craft categories that most captivated our Blister reviewers this past year, and we’re revealing some of the categories they are most curious about heading into 2026. We kick things off with Simon Stewart, Jonathan Ellsworth, Kristin Sinnott, and Eli Brown. Please enjoy, and Happy New Year! 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 hav...
Distillation has been a common topic here on Crafted as of late, and we have had the pleasure of speaking with some of the most important names in the American spirits industry. Yet, commercial distillation inevitably limits creativity and innovation. That is not the case for this week’s guest, Jesse Wilson, the founder of a pair of companies focused on home distillation, Still It and Chase the Craft. What began as a video series based around a man learning to distill has grown into an explorati...
Recently, Jonathan has been going deep down the rabbit hole of camera gear and lighting, and the strikingly handsome Justin Bobb has been his spiritual guide. So today, we’re broaching these topics with all of you, and you’ll get to hear JE apologize profusely to Luke Koppa for basically forcing him to drink terrible coffee over the years. (You’ll see.) 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 t...
Amanda Thomson loved enjoying a glass of wine to wind down the evening, but she also needed to be high-functioning first thing in the morning. That craving led to the 2019 release of Noughty Non-Alcoholic Sparkling Chardonnay, Thomson’s award-winning attempt to fill a massive gap in the industry. Eli sat down with Amanda to discuss what makes Noughty “wine, just better”; the differences between the American and European markets; and some of the most challenging aspects of creating a product line...
In a spirits landscape full of massive brands and mega marketing budgets, what differentiates a craft producer? SennzaFinne, the Seattle based amaro producer founded by former bartenders, has found creative ways to make their mark. This week Eli checked back in with Gillian and Joey to learn about their approach to guerilla marketing at the world’s premier beverage conference (it involves a custom backpack), and they also dove into the company’s recent experiments with ingredient recycling. From...
Caviar. Is there any word — or food — that more quickly conjures up associations of luxury and opulence? But caviar isn’t just a thing to serve on the yacht you don’t own, caviar has a rich history. Once a snack only for Russian oligarchs, today it is found in more places and likely on potato chips. Eli talks with Sarah Mayo for a deep dive into the history of global caviar production; the ways in which the modern market is shaping consumption; and the endangered status of the fish responsible f...
Not every distillery owner has a land speed record to their name, but Ryan Montgomery of Montgomery Distilling does. So Eli talked with him about all things spirits, from the Montana-grown grain that helped power that land speed record, to the world’s first bourbon-based amaro. They also discuss the similarities between aquavit and gin; the labor of love known as kirschwasser; and the inspirational effect of Merle Haggard and the Grateful Dead. We Want to Hear from You! Have a topic, craft categ...
A famous philosopher once said, “Without music, life would be a mistake.” We agree. And while music is all around us, it’s easier and easier to take it for granted, or to have a very diluted experience of it. So, how do you elevate your everyday music listening experience? Today, Simon catches up with Itai Azerad, founder of Heaven 11 , to talk about how their new Billie Amp MK3 does just that. Heaven 11’s goal is to restore the connection between the listener and music, and bring back the ritua...
Jonathan and Alex LeBlanc explore the nuances of brewing great coffee while traveling, sharing experiences with hand grinders, AeroPress, and the critical role of water quality. They delve into Alex's detailed roasting philosophy, emphasizing versatility and consistency, and tackle the challenge of shifting public perception away from overly roasted coffee using relatable analogies. The conversation highlights how understanding a roaster's priorities can help identify preferred coffee styles.
Since 1822, Yard-O-Led has been making some of the finest pens and pencils in the world. They’ve survived wars, they created the “self-propelling pencil,” and today, we talk with Giles English, about the nearly 200-year history of the company that invented the mechanical pencil and still hand-crafts every sterling silver pen in their Birmingham workshop. We dig into the artistry behind engine-turning and hand-chasing, Yard-O-Led’s story of wartime survival, and what it means to carry Victorian t...
This episode delves into the fascinating world of artisan cheese with Zoe Brickley, Minister of Culture at Jasper Hill Farm. She shares her journey from cheesemonger to her current role and the inspiring origin story of Jasper Hill, a Vermont dairy that transformed into a celebrated cheesemaking operation. The conversation explores the ancient history of cheesemaking, the science of affinage, including the importance of caves, microbes, and even lard in creating exceptional cheese. Additionally, Zoe highlights how artisan cheese supports local communities and sustainable farming, contrasting it with the challenges of commodity agriculture and providing guidance on identifying truly exceptional cheeses.
Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And his new book, The Physics of Espresso , is incredibly smart, impressively easy to understand, and…fun! So it was an honor to have Jonathan on to talk about astrophysics, boulders, dust, soup, crema, headspace, and more. 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 t...
With all the economic & cultural shifts swirling about these days, we wanted to get a handle on the state of craft beer: what does the current landscape look like, what are the biggest challenges, and what are the most interesting opportunities? Eli Brown and I discuss all of the above with New Image Brewing founder, Brandon Capps. 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 a...
In this update, Jonathan Ellsworth shares insights from over a year with his high-end espresso setup, including a La Marzocco Micra machine and Turin DF-83 grinder. He details his shift from dark to lighter roasts, praises the consistency of his forgiving machine, and debunks online trends like lower pressure brewing, emphasizing personal taste. The episode also highlights his favorite accessories, critiques mass-market coffee, and offers a compelling ROI analysis, revealing how quickly a significant initial investment in quality gear can pay for itself through daily use.
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 cas...
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 wal...
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 Craft Collective Become a BL...
