In this Q&A, we chat with author and mixologist Heather Wibbels. Heather talks about how she became Cocktail Contessa, her journey into cocktails, how Bourbon Women played a role in her life/career, what it was like to write "Bourbon is My Comfort Food", how the book differed from her work in magazines, her next projects and more.
Our latest Q&A is with Scout & Scholar Brewing in Bardstown, Kentucky. We're joined by Lee Northcutt, Head Brewer, and Matthew Cammack, Brewer, as they talk about how Scout & Scholar got its name, how the name lends itself to the beer, having a full kitchen on site, working with local distilleries on projects, collaborating with other breweries across the state and more.
In this Q&A, we chat with Rivergreen Cocktails owner/founder Danielle Mann. Danielle talks about how Rivergreen Cocktails came about, going with gin-based cocktails, using all-natural ingredients, producing small batches, making everything in Louisville, launching with three cocktails, making them at 12%ABV, where can folks find it and what's next.
In this Q&A, we chat with 15 Stars Bourbon co-founders Rick and Ricky Johnson. They talk about how it is working together as father and son, how their other family business played a role in this venture, where the name 15 Stars comes from, their first two initial offerings, how they will tap into those heirloom corns in the future, where 15 Stars is currently available and more.
In this Q&A, we chat with Alison Settle, executive chef, and Randi Densford, beverage director, of Barn8 at Hermitage Farm. They join us to talk about their roles at the restaurant/farm, how they got into their careers, earning some impressive honors, their food, their drinks, how they incorporate the farm into their programs, what they have in store for the summer and more.
In this Q&A, we chat with Castle & Key Distillery's Head Blender Brett Connors. Brett talks about how his role has evolved at Castle & Key, what a head blender does, how his art history degree came into play at the distillery, the long and amazing history of the site, their Restoration Rye, their first bourbon releases, what's next and more.
In this Q&A, we chat with Danielle Rowell, owner/founder of Inebriated Baker and Inebriated Chef. She joins us to talk about how she started the Inebriated Baker, who Cletus is (the logo), the difficulty of baking with booze, how her boozy cupcakes differ from others, the many boozy options she has now, the perks of a storefront and more.
In this Q&A, we chat with Rogue Spirits Director of Spirits John Christie as we go Beyond Kentucky. John talks about how Rogue Spirits got its start, how closely tied they are with Rogue Ales, aging whiskey on the Pacific Coast, their whiskies, their other spirits, new canned cocktails and what's next for them.
Our latest Q&A is with Tara Jo and Josh from Thomas Woodworking. They talk about how they create unique jewelry and custom items from bourbon barrels. We also chat about how they got started in woodworking, coming up with their designs, sourcing barrels, what it's like using barrels, their favorite drinks and more.
Our latest Q&A is with MadTree Brewing in Cincinnati as we go slightly Beyond Kentucky. We're joined by MadTree's Rhiannon Hoeweler and Trevor Self for an Earth Day special. They talk about how MadTree gives back to the community, their commitment to deliver $5 million of impact, their sustainability efforts, their new Alcove location, Sway by MadTree canned cocktails and more.
In this Q&A, we chat with Tim Luscher, co-owner of Sig Luscher, and Dylan Greenwood, brewmaster at Sig Luscher. They join us to talk about the Kentucky Common, the upcoming Commonfest in Frankfort, their love of historical beers, brewing throwback recipes, what's new at the brewery, sharing stories of Sig and more.
In this Q&A, we chat with Broken Barrel Whiskey founder Seth Benhaim as we go Beyond Kentucky (sorta). Seth talks about how he got into the alcohol industry, launching Infuse Vodka, getting into whiskey, working with Green River Distilling in Owensboro KY, the broken barrel process, the Oak Bill, their flagship expressions and what's next for them.
In this Q&A, we chat with Jesse Brasher, West Sixth Director of Retail Operations about the West Sixth Farm in Frankfort. Jesse joins to talk about his how he got into beer, what goes on at the West Sixth Farm, growing ingredients at the farm for beers, what folks can do there, the new West Sixth Cantina Food Truck and more.
Our latest Q&A is with the good folks at Agave & Rye. Chris Britt, Director of Operations, and Erin Strong, Director of Libations & Bar Standards, join us to talk about his how Agave & Rye got started, owners Yvonne & Wade Sarber, the name, the concept, making epic tacos with unique ingredients, expanding to multiple locations, their new concepts and more.
Our latest Q&A takes us Beyond Kentucky with DE-NADA Tequila co-founders Danny Neeson and Adam Millman. They chats with us on how DE-NADA Tequila started, what’s with the name, being on the Tonight Show, finding the right distillery in Mexico, going additive-free and how is that’s different, and what’s next.
Our latest Q&A is with Gravely Brewing in Louisville and founder/president Nathaniel Gravely. Nathaniel joins to talk about his how he got into beer, launching Gravely Brewing, music being a big part of the brewery, what folks can expect when visiting, Mayan Street Food and what’s next in 2022.
It’s time for the Craft Beer Roundtable as we’re joined by BeerCrunchers.com founder Doug Veliky and Kindsey Bernhard, host of Boys are from Marzen, PorchDrinking.com writer, and taproom manager. We hit on a variety of topics, including Monster Energy’s purchase of CANarchy, the viability of craft beer brands to expand nationwide, collaborations with sports teams, style of beer we’d like to see more of and social media updates.
Our latest Q&A features chef, educator and author Albert W.A. Schmid. Albert joins to talk about his book Burgoo, Barbecue & Bourbon: A Kentucky Culinary Trinity. We also talk about what burgoo actually is, researching the book, his culinary experience, his connections to Kentucky and more.
Our latest Q&A features a cool collaboration with Braxton Brewing and Graeter’s Ice Cream. Jake Rouse, Co-Founder and CEO of Braxton Brewing Co., and Tim Philpott, VP of Marketing for Graeter’s, join to talk about their Smoothie Seltzer collab. We also talk about how their partnership started, how much collaboration goes into the products, what the future holds and more.
Our latest Q&A takes us beyond Kentucky with PaQui Tequila Founder/CEO John Chappell. John chats with us on how PaQui Tequila started, what’s in the name, their “Celebrity Spokesperson Re-Education Program”, how PaQui is different, working with Javier Martinex & Gilberto Jasso, and what’s next.
Our latest Q&A with Buzzard’s Roost Sipping Whiskeys’ founder & master blender Jason Brauner. Jason chats with us on how Buzzard’s Roost started, what’s in the name, starting with rye whiskey releases first, launching bourbons and what’s next.
We go Beyond Kentucky for our latest Q&A with LS Cream Liqueur co-founder Stevens Charles. Stevens chats with us on how the idea for the cream liqueur started, using his grandmother’s recipe, challenges they faced, crafting cocktails with LS, the name and what’s next.
We go Beyond Kentucky for our Q&A with Honkaku Spirits. Chris Pellegrinin, founder, and Stephen Lyman, ambassador, chat with us on how they found their love of spirits, how Honkaku Spirits came about, the history behind their Takamine Whiskey, koji and how that differs from typical whiskey production, the science behind Japanese spirits and what’s next for them in 2022.
Our latest Q&A is with Philip Brandes, founder and CEO of Bravus Non Alcoholic Craft Brewing. Philip talks about how he got into home brewing non-alcoholic beer, launching Bravus, how they make their beer, creating a barrel-aged non-alcoholic brew and more.
It's our Craft Beer Roundtable as GoodBeerHunting.com’s Bryan Roth, Master Cicerone Neil Witte, and Cicerone/Beertender Lindsay Hayes all join us. We hit on a variety of topics, including is seltzer really dying or are the reports wrong, celebrity back brand issues, biggest stories/trends of 2021 and the gift you’d like to give the craft beer world.
We go Beyond Kentucky for this Q&A with Paige and Ryne Iseminger, founders/creators of Freshie Tequila Seltzer. Freshie is the first (and only) organic, non-GMO, gluten free, sparkling tequila seltzer, sustainably farmed and distilled. The drink originated as a “hair of the dog” cocktail after a little too much fun on a trip to Mexico.
We go Beyond Kentucky as we talk with Josh Cameron, North American Brand Ambassador for Roe & Co Irish Whiskey. Roe & Co is a new contemporary blend named to honor the memory of a whiskey-maker whose distillery was in its time the largest in Ireland. George Roe & Co helped build the golden era of Irish whiskey in the 19th century.
On our first Q&A we talk with Scott Neil, Horse Soldier Bourbon’s Chief Operations Officer. Scott and his friends banded together after years of service to the nation to launch Horse Soldier Bourbon. Their dedication to serving others and a passion for adventure led them on this new quest to create an all-American, award-winning bourbon.
Welcome to the show! Here's a quick summary of what to expect each week with the Q&A podcast. You'll get to listen to the stories of some of your favorite brewers, distillers, chefs, artists, authors, brands and more. Our main focus is on Kentucky, but we’ll also go beyond the state occasionally. A new podcast is released every week.
