Episodios

  • 126: Distillery 64 with Brett Schlagel

    126: Distillery 64 with Brett Schlagel
    May 24 2025

    Welcome back, I hope your ready for a great episode. Today we have Brett with Distillery 64. And let's just say this was to old friends catching up, even though we had never met. Hope you enjoy.

    Badmotivatorbarrels.com/shop/?aff=3

    Patreon.com/the_whiskeyshaman

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==


    our story


    Humble beginnings

    Distillery 64 was started in a barn in Harrison Co. Indiana. We made our first batch in a 5 gallon plastic bucket and distilled it in a still made from an old kitchen sink. At the time, Indiana was considering allowing distilleries to function like their brewery and winery counterparts with rights sell directly to the public. We began constructing and licensing a distillery in that barn with plans for it to be a farm distillery open to the public for tastings.


    change of plans

    The barn space didn’t work out, but we kept our passion alive by continuing to build our distilling knowledge, engineering new equipment, and searching for a new location to house the distillery.


    Now

    Distillery 64 is now open to the public for tastings, cocktails and well mannered frivolity at our industrial location in New Albany. We look forward to seeing you there.


    our beliefs

    • Experience.

      Connect our visitors to the craft through education and hands on experiences.

    • Generosity.

      Give back to the world around us. Support what is good in this world.

    • Community.

      We are part of New Albany, Indiana but also part of broad spectrum of makers, artisans, and tinkerers. We will do our best to share what we have learned to pass it on to other curious minds.

    our Spirits


    Rum has natural sweetness and vanilla but infusing with toasted oak just makes it better. This spirit drinks like a whiskey. We like to use it in place of whiskey or bourbon in cocktails or on the rocks. It’s especially tasty in a classic Old Fashioned.

    Product Class: Rum

    Proof: 80 | Alc/Vol: 40%


    Packed with citrus flavor! This gin boasts a generous serving of botanicals including fresh lemon and orange peel. Rose petals greet you subtly on the finish to wrap up this amazingly delicious and complex spirit. We recommend using this spirit in citrus forward cocktails, in a gin and tonic, or even on the rocks.

    Product Class: Gin

    Product Type: Distilled Gin

    Proof: 90 | Alc/Vol: 45%


    Ryes and Shine is a 20% rye and 80% sugar moonshine mash distilled then married to highly charred oak for a spirit that is equal parts spice, sweet, and smoke.

    Product Class: Distilled Spirits Specialty

    Proof: 80 | Alc/Vol: 40%


    A traditional juniper forward gin. This spirit has just enough flavor to be noticed in any cocktail, but still not overpower. This is lighter compared to most gins with the pine tree flavors at the front but only just enough. This spirit is wonderful in a gin and tonic.

    Product Class: Gin

    Product Type: Distilled Gin

    Proof: 80 | Alc/Vol: 40%


    The Rum that started it all and served as the inspiration for all our later creations. A naturally sweet vanilla shines through with a smooth finish. Great on ice or in a cocktail.

    Product Class: Rum

    Proof: 80 | Alc/Vol: 40%


    This vodka drinks smooth but with a satisfying flavor thanks to our charcoal filtering and mellowing process. Distilled through 12 plates our vodka is left to sit on charcoal for 3 days before bottling.

    Product Class: Neutral Spirit

    Product Type: Vodka

    Proof: 80 | Alc/Vol: 40%


    Coffee and Rye is the perfect combination of black coffee flavors, a slight touch of smoke, and black pepper rye notes. Finished with in-house charred oak, you will find sweet vanilla notes, classic oak, and dark barrel candy flavors in this spirit. Coffee and Rye is a unique spirit that is bold, smooth, and boasts tons of character. Enjoyed neat, on the rocks, or in a cocktail.

    Product Class: Distilled Spirits Specialty

    Proof: 80 | Alc/Vol: 40%
    Más Menos
    1 h y 18 m
  • 125: Whiskey According To ChatGPT

    125: Whiskey According To ChatGPT
    May 17 2025
    I Think Ai has some good qualities, but does it belong in whiskey. Today we dive into the when, where and why Ai is rad or sad. Hope y'all enjoy.Patreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==ChatGPT is a large language model developed by OpenAI. It's an AI chatbot that can understand and respond to natural language, making it useful for tasks like writing, translating, and generating text in various formats. It's built on a machine learning model called a transformer neural network and is trained on vast amounts of text data from the internet. Here's a more detailed breakdown:Natural Language Processing (NLP):ChatGPT excels at processing and understanding human language, allowing it to engage in conversations and generate text that appears natural and coherent. Generative AI:It's a type of generative AI, meaning it can create new content based on user prompts. This includes writing articles, poems, code, emails, and more. Transformer Neural Network:It uses a specific type of neural network called a transformer, which is particularly well-suited for tasks involving natural language. Vast Training Data:ChatGPT is trained on a massive amount of text data from the internet, allowing it to learn patterns and relationships in language. Applications:Its uses are diverse, ranging from customer service and writing assistance to educational tools and content creation. AI safety is a complex issue with both benefits and risks. While AI offers significant potential for advancements in various fields, it also presents dangers like bias, misuse, and potential existential threats if not carefully managed. Safeguards like responsible design, development, and deployment practices, along with ethical considerations, are crucial to mitigate these risks. Here's a more detailed look at the safety aspects of AI: 1. Potential Risks: Bias:AI systems can inherit and amplify biases present in their training data, leading to unfair or discriminatory outcomes. Misuse:AI could be used for malicious purposes, such as creating fake content, manipulating public opinion, or automating cyberattacks. Existential Risks:Some experts fear that advanced AI could pose existential threats, potentially leading to uncontrollable systems that could harm humanity. Lack of Transparency:Many AI systems, particularly deep learning models, can be difficult to understand, making it hard to identify and address potential problems. Cybersecurity:AI-powered systems can be vulnerable to cyberattacks, and AI can also be used to launch more sophisticated attacks. Environmental Impact:The development and use of AI infrastructure can have significant environmental consequences, particularly regarding energy consumption and data center emissions. 2. Mitigation Strategies and Ethical Considerations: Responsible Design and Development:.Opens in new tabImplementing ethical guidelines and standards during the design and development of AI systems is crucial to minimize bias and ensure fairness. Transparency and Explainability:.Opens in new tabDeveloping AI systems that are more transparent and explainable can help users understand how they make decisions and identify potential errors. Human Oversight and Control:.Opens in new tabMaintaining human oversight and control over AI systems is essential to prevent unintended consequences and ensure accountability. Data Ethics:.Opens in new tabAddressing the ethical implications of data used to train AI systems, including issues of privacy, fairness, and security, is crucial. AI Safety Research:.Opens in new tabInvesting in research focused on AI safety and security can help identify and address potential risks before they become widespread. 3. Examples of AI Safety Initiatives: NIST AI Resource Center:
    Más Menos
    1 h y 4 m
  • 124: Virginia Distillery Co. With Amanda Beckwith

    124: Virginia Distillery Co. With Amanda Beckwith
    May 10 2025

    Welcome back, On todays show we are expanding our pallets. Amanda Is brining the knowledge and respect to the grain. Such a fun and informative episode and chat.

    Also the VDC Cabernet Cask won Gold at San Francisco Spirits Competition. And The release of Blue Ridge Toasted Barrel and LTO Brewer's Coalition Releases with fun beer casks.


    Badmotivatorbarrels.com/shop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

    Patreon.com/the_whiskeyshaman

    Vadistillery.com

    Amanda Beckwith Lead Blender

    Amanda helped to develop and now leads the company's sensory and maturation program in addition to overseeing company education and training. She has trained with industry legends, including nosing expert Nancy Fraley, Harry Cockburn, and the late Dr. Jim Swan.


    Virginia Distillery Co.

    The late Dr. George G. Moore had a great passion for single malt whisky and his adopted home in Virginia. A native Irishman, George came to the U.S. in the 1970’s to seek new opportunities. In 2011, after many years of building successful businesses in both the U.S. and Ireland, George finally had the chance to combine his two passions when he started Virginia Distillery Company. Today, George’s wife, Angela Moore and their son, Gareth Moore, along with his wife, Maggie Moore, have taken the helm to continue building George’s dream.

    “Have the courage of your convictions,” was a saying George often repeated to friends and family. His credo became our core principle and the name of our newest American Single Malt whisky line, Courage & Conviction.

    From the impeccable quality of the ingredients we source, to the years spent perfecting our maturation process, we make whisky the right way – our way – never sacrificing the best for the easier, safer path.

    At Virginia Distillery Company, we carry George’s legacy forward by reinventing American Single Malt whisky. Every barrel is a culmination of the world’s finest distilling, aged to perfection in the ideal climate of Virginia’s Blue Ridge Mountains. While inspired by time-honored traditions, we forge traditions of our own- making whisky more than what has been, while remaining true to ourselves and our home.

    The result: a whisky that George would’ve been proud of.



    Our Process

    Step 01

    The barley is harvested and malted in the Midwest and shipped to Virginia, where it is stored in two 36-ton malt bins on site at Virginia Distillery Company. The malt is transferred from the bins to the 1920’s Boby Mill to be milled.

    Step 02

    The Boby Mill, one of a handful in the U.S. splits the grain into three parts and produces the grist, which is combined with water at varying temperatures to start the production of whisky. Yeast is added, producing “wash”, which is similar to an unhopped beer of approximately 8 % alcohol by volume.

    Step 03

    The wash gets transferred to the first of two copper pot stills to begin distillation. Copper is used because of its ability to conduct heat and remove sulphur-based compounds. These compounds can lead to the whisky having an off-flavor so copper is critical in producing a quality spirit.

    Step 04

    The copper pot stills at Virginia Distillery Company come from Scotland and were handmade by a specialty fabricator. The shape and height of the still influence the flavors produced in the spirit. The longer the neck, the more refined the spirit.

    Step 05

    After distillation, the liquid moves through the spirit safe, which allows the distiller to make appropriate cuts between heads, hearts and tails. Ours was created in Scotland in the style of a traditional spirit safe.

    Step 06

    After making its way through the distillation process, the finished spirit is casked and stored in our cask houses for aging. Virginia’s hot summers and cool winters allow our spirit to age at a rate faster than our counterparts in Scotland. Our main cask houses hold up to 5,000 casks each.




    Más Menos
    1 h y 22 m
  • Whiskey Book Club

    Whiskey Book Club
    May 7 2025

    I've been wanting to do a book club for a while. But we will put a whiskey spin on it. Let me know if your down to do it in the comments. And ill put a poll up I promise


    Here is the link to purchase the book if you want.

    https://a.co/d/1wL2njp
    Más Menos
    4 m
  • 123: The Ever Evolving Whisk(e)y World

    123: The Ever Evolving Whisk(e)y World
    May 3 2025
    Ok grab a drink, sit back and relax. Today I dive into a couple of topics. Give my opinion and thoughts on them. Hope you find value in it. This whiskey world is changing and we have to adapt to it.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanThe whisky world is changing – it’s time others caught upWhisky commentator Colin Hampden-White takes issue with wine writer Andrew Jefford’s depiction of the whisky ‘magi’Words by Colin Hampden-White17 December 2020. https://cluboenologique.com/As someone who spends a good deal of time reading, writing, talking about – not to mention consuming – Scotch, I would probably be considered part of the whisky cognoscenti pinpointed by Andrew Jefford in his ‘tips for wine lovers whose heads are turned by whisky’, published here last month. In his counsel, Andrew accuses the whisky ‘magi’ of having ‘sanctified’ a certain type of Scotch for ‘whisky beatitude’ – single malt, ideally single-cask bottlings of ‘multitudinous finishes and aged rarities’. It’s an outdated view.The proportions of my professional reference points are the inverse of Andrew’s. I am a professional whisky communicator, but also a huge wine lover. I chair the Circle of Wine Writers, and still write a great deal about wine; and I can tell Andrew that the days of whisky purists considering blends to be somehow lesser fare than single malts are well and truly over – particularly in the face of such vaunted blends as Chivas’ Tribute to Honour (which sells for as much as $240,000) or Diageo’s £100,000 Diamond Jubilee. Further down the scale there is a plethora of premium blends, from Pernod Ricard’s Royal Salute to Johnnie Walker’s Blue Label. These expressions are enjoyed by single malt lovers as much as anyone, who appreciate the complexity of their creation.Acclaimed blends include Chivas’ Tribute to Honour and Diageo’s £100,000 Diamond JubileeRather than being elitist, the attitude of whisky purists has changed to encourage new enthusiasts of all types. The days of bartenders advocating strict ways to drink whisky and insisting upon the need to take single malt neat are over. I would never want a wine lover to be daunted by high-strength whisky, so I agree with Andrewthat adding water is a good idea – and if you asked the “whisky Magi” today, they would likely say the same. Indeed I would advocate adding as much water as you wish, to suit your taste (though don’t forget that most single malt ranges, at 10 or 12 years old, come in at 40% ABV – so anyone who has enjoyed a good Martini will be very familiar with how they react to high-strength spirits).Whisky in the 1980s was not a particularly popular drink. While many people still drank Scotch, it was is no way, shape or form trendy. All that changed in the late 1990s, when a new breed of whisky drinker emerged. This consumer sought rare single malts and even single cask offerings – something the industry duly noted and promoted accordingly.Whisky may have a romantic, nostalgic image but it is attracting a more contemporary audience, says Hampden-White. Photo by Martin Scott PowellIt’s your whisky, drink it however you likeIt became clear by the mid-2000s, however, that if whisky’s appeal was to grow further, it would have to be introduced to the mainstream market – and that by keeping whisky exclusive and elitist, this would never happen. From that point on, the whisky industry changed its tune, and the tartan, bagpipes and cask-strength whisky had to step aside. There was a new message to anyone keen to newcomers asking how the spirit should be drunk: “It’s your whisky, drink it however you like”.
    Más Menos
    1 h y 16 m
  • 122: Park Family Farms Distillery

    122: Park Family Farms Distillery
    Apr 26 2025

    Such a cool episode chatting with Nick. Getting the low down on everything Park Family Farms is doing. Hope you enjoy.

    Badmotivatorbarrels.com/sjop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

    Patreon.com/the_whiskeyshaman



    Parkfamilyfarmsdistillery.com

    Years ago, our local brethren told the government to shove the liquor tax up their asses. What erupted was a Western Pennsylvania revolt against Federal tax collectors, causing George Washington himself to lead the military in a march to suppress the rebellion. So, other than an interesting piece of history that is pivotal to shaping our region, what does this mean to us? Well, it means that, arguably, American Whiskey was born here. It also means that you should taste the history for yourself.


    In 1907, Elmer N. Miller conceived the idea for a yearly gathering of old friends and acquaintances. As an added attraction, the age-old process of scutching flax to make linen cloth was made the center of the celebration. This festival became a yearly event, except for the years 1942 to 1947, when World War 2 and economic conditions made it inconvenient.

    In Stahlstown, everyone has a story or two about homemade whiskey. We're proud to bring back that rich tradition.

    Our family story started with the American Revolution, when Zebulon Parke came to Western Pennsylvania after the bitter winter at Valley Forge. He owned a tavern, serving libations to brighten the trail for weary travelers.

    Years later, Great Grandpap Blackburn, the namesake of our production still, "Pappy Joe," purchased the farm where our distillery sits today. Grandpap was a self-sufficient, hard-working, blue-blooded American. Poppy told us that Grandpap said, "if you feel good when you've made it through the day, take a shot of Whisky. If you feel like shit, take two." Grandpap's drink of choice was Old Grand-dad, naturally.


    Grandmas are the best. That is our Grandma Shirley sitting next to Pappy Joe.

    "A man should never neglect his family for business"

    -Walt Disney



    The farm is where we grew up. The farmhouse (still there, by the way) was built over 100 years ago next to a natural spring, giving us the fresh filtered mountain water required for good whisky.

    ​

    We financed using our own savings. Using a hand-built still in our uncle's old sawmill building, in 2021 we distilled our first batch with locally sourced grain and water from the spring.

    While the barn got a face-lift and our production equipment has been upgraded, everything is still handmade and locally sourced. You can almost taste the Western Pennsylvania tradition... and it tastes pretty damn good.

    ​

    ​

    We are a veteran-owned, family-operated distillery and truly believe in everything local. If we can't build it or grow it, we buy it locally. Fresh Spring water, local grain, and longstanding family tradition are distilled into every handmade sip.

    Welcome to the Farm.
    Más Menos
    1 h y 19 m
  • 121: Blind Sample Showdown Finale

    121: Blind Sample Showdown Finale
    Apr 19 2025

    Ok guys here it is, the finale. Hope it fills your cup. It was so much fun and thanks so much to Jerm @freedommalts for putting this on.


    My sponsors first.

    Badmotivatorbarrels.com/shop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==



    Here it is, the final battle! Just a bit over 6 months in the making, 32 contestants, 30 battles, over 180 samples, it all comes down to this!

    The Whiskey Shaman, @the_whiskeyshaman , Randall, going up against Ryan, the whiskydeke! The 3 samples are hand selected in this round and are selected to be difficult to pick apart. Stop by, cheer them on, wish them luck, they're going to need it!This Showdown is going to be live on location from Richard's Liqours, I think we might even get a cameo appearance by the man himself!I want to give a giant Thank You to the shows sponsors! Richards Liquors @richardsliquorswiFind them on Facebook, Instagram and here on YouTube or check out the store in Wisconsin Rapids WIBe sure to check out their store picks, aka Dick Picks, and the great selection of whisk(e)ys and any other spirit, craft beers, wine, and merch!10th Mountain Whiskey and Spirit Co https://10thwhiskey.com/Offering a range of whiskeys, Bourbon, Rye, and Single Malt as well as Brandies, Cordials, Vodka, and Moonshine in Vail COoffering shipping to 42+ States and in retail locations in 32+ states. A company that believes in giving back, they support over 20 Veteran helping organizations. So, check them out and help them help others!The Bourbon with Friends Podcast YouTube: @BourbonWithFriendsPodcastInstagram: @bwfpodcastonline: https://bourbonwithfriends.com/Tune in to Bryan, Adriane, and Martin as they are joined by amazing guests and talk about all things spirits and whiskey. With great info, great banter, and some questionable humor. It's a podcast you don't want to miss! Catch them anywhere you can listen to podcasts at, or on YouTube
    Más Menos
    1 h y 24 m
  • 120: 8th Annual Texas Whiskey Festival

    120: 8th Annual Texas Whiskey Festival
    Apr 19 2025
    Welcome back, today we dip into some topic that I think your gonna like. The Texas whiskey fest. Which I have been talking about for a while now. Respecting private property. And the flooding in Kentucky. Hope you enjoy.Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The Texas Whiskey Festival is an event for those new to whiskey, avid fans, and those who make it. It’s an opportunity for whiskey enthusiasts to meet the distillers and master blenders that make Texas whiskeyamong the best of the best. With entertainment, cigar pairings, vendors, and a live concert to finish the night off, this event is sure to be an experience to remember. If you love tasting and talking about whiskey, you’d be crazy to miss our events.Tejas Collaboration SeriesTejas, the Spanish spelling of the ancient Caddo word for “friend” or “ally,” is a collaboration between the festival and Texas distillers to create unique offerings that showcase their methods and character. Each bottling will be a limited release available only through the respective distiller.Tejas CollaborationDaddy’s Little princess barrel-aged cigarShe’s Daddy’s Little Princess—the sparkle in your eye, the queen of your world. This is the kind of cigar that matches her sparkle. Wrapped in Nicaraguan leaf, bound by Nicaraguan finesse, and filled with the finest Nicaraguan tobacco, it’s a beauty that’s aged in Yellow Rose Bourbon barrels.Read MoreTejas CollaborationRYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELSA Tejas Collaboration with Ranger Creek Brewing and Distilling- RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELSRead MoreTejas CollaborationRye Whiskey Finished in Spanish Sweet Vermouth BarrelsRye whiskey finished in Spanish sweet vermouth barrels. Not a Manhattan in a bottle, but this Tejas collaboration with Giant Texas Distillery is delicious.Read MoreTejas CollaborationPeated Single Malt aged in Mezcal Barrels.This Tejas Collaboration with Andalusia Whiskey Co., where we did the unthinkable—or at least the somewhat questionable. We took their Irish Peated Single Malt and poured it straight into a used mezcal barrel.Read MoreTejas CollaborationCrazy Aunt Barrel Aged CigarThis cigar is for those who don't follow the rules. For those who go where the wind takes them. Wrapped in mystery and brimming with personality, it’s bold, a bit wild—just like her. It’s the cigar you’ll smoke when you feel like doing something a little out of the ordinary.Read MoreTejas CollaborationDrunk Uncle Barrel Aged CigarA cigar that arrives with the bold confidence of a man who’s never met a glass of whiskey he didn’t like. Wrapped in a rich Maduro, this cigar is an indulgence in itself—a deep, earthy flavor with hints of the robust and the refined.Read MoreTejas CollaborationRye Finished in a rum barrelNow Available! Click to learn more!Our first collaboration with Shire Distilling using their unreleased rye whiskey and a used rum barrel. The rum was a funky funky (in a good way) Jamaican-style heavy dunder rum. The combination created an amazing whiskey.
    Más Menos
    1 h y 23 m
adbl_web_global_use_to_activate_T1_webcro805_stickypopup