CRAFTED is the podcast from BLISTER that dives deep into 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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CRAFTED is the podcast from BLISTER that dives deep into 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.
Hosted on Acast. See acast.com/privacy for more information.
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 exploration of all things spirits innovation - Jesse has now distilled everything from Big Macs to 300 year old absinthe recipes. In this conversation we dive into the history of both companies, the science of distillation, the magic of aging, and the unique insights Jesse has gained from his exploration of supremely small batch spirits production.
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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 NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
How Eli Discovered ‘Still It’ (3:58)
Distillation Adventures & YouTube (7:15)
Jesse’s First Still (21:03)
Chase The Craft (27:41)
Absinthe (34:04)
Head, Hearts, & Tails (51:10)
Charring Barrels (1:04:48)
Big Mac Distillation & Meme Spirits (1:09:23)
Who Should Try Home Distilling (1:16:30)
The Future of Home Distilling (1:21:29)
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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.)
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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 NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
Why J Bobb Needs to Block JE (2:37)
Origins of J Bobb's Interest in Cameras (4:22)
Digital vs Analog (6:51)
35mm and Beyond: Megapixels (10:00)
Planned Releases (13:22)
Light (15:33)
Analogies: Coffee & Camera Gear? (19:33)
Sony A6700 (23:42)
Camera Hand Feel (29:08)
Camera Brands (30:44)
Ecosystems & Who’s Best at What? (38:29)
Which is Easier to Learn: Filming or Snowboarding? (49:42)
Shiny-New-Object Syndrome (51:38)
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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 that has come to define quality N/A wine.
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 NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
A Brief History of Noughty Wine (3:54)
Champagne (11:12)
The difference Between European & American Drinking Culture(14:52)
Defining NA Wine (20:35)
Reds (25:03)
Challenges Making Sparkling White (34:57)
NA State of the Union (35:46)
Being the OG Brand Everyone is Chasing (42:13)
New Products (47:00)
Hard Work Pays Off (50:33)
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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 brewery collaborations to botanical seltzers, there is a lot happening over at SennzaFinne, and they get into a little bit of all things ‘bitter’ in this conversation.
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 NEWSLETTER:
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TOPICS & TIMES:
Tasting at Tales (5:14)
Partnerships with Breweries (12:56)
Distillation Collaboration with Old Log Cabin (23:28)
Ready-To-Drink Options (30:11)
Pop Up Bars (40:12)
SennzaFinne’s Lineup (44:00)
Last Leaf & Mezcal (47:09)
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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 for this exotic dish.
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 NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
History of Caviar (2:53)
The Production Process (14:30)
The Market for Caviar (17:57)
Soviet Caviar (24:58)
China's Influence (30:38)
Sturgeon, Illegal Fishing, & Hybrid Products (32:13)
Lifecycle of the Sturgeon (39:53)
Grading Structure (49:51)
Caviar & Wine (52:48)
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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 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.
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TOPICS & TIMES:
Farm to Bottle (3:49)
Farming & Ranching (5:07)
From Home Brewing to Distilling (6:39)
Whiskey School & Stills (9:23)
Starting a Whiskey Business (12:55)
Single Malt & Special Releases (16:06)
What Does He Like to Drink (20:43)
“Mama Tried” Bourbon (24:12)
Aquavit (26:01)
Aged Aquavit (33:19)
Aging in Montana (37:10)
State of Distilling in the US & Montana (49:41)
Liquor Licensing (57:30)
B'Amaro (1:02:39)
Motorcycle Fuel, Lords of Dirt, Spirit in the Spokes (1:09:25)
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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 ritual of listening.
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:
CHECK OUT OUR YOUTUBE CHANNELS
Blister Studios (our new channel)
Blister Review (our original channel)
TOPICS & TIMES:
Check out the New Billie Amp at Capitol Audiofest (2:16)
Billie Amp MK3’s Modular Design (3:52)
Choosing Between Amplifier Modules (7:01)
Future Proofing in Audio Products (12:26)
Incorporating User Feedback (14:06)
Bringing Back Your Father’s Hifi System (20:42)
Rediscovering New Details in Music (30:24)
Aesthetics Matter (41:31)
An Emotional Connection to Music (47:00)
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How do you make great coffee on the road? Jonathan talks with Alex LeBlanc, the owner and head roaster at Calibration Coffee Lab, to talk about our recent attempts at this. Then, we discuss Alex’s own approach to roasting, and what becomes clear is that there are lots of different priorities and values that a particular coffee roaster might have — and understanding those will likely help you identify your favorite roasters.
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:
CHECK OUT OUR YOUTUBE CHANNELS
Blister Studios (our new channel)
Blister Review (our original channel)
TOPICS & TIMES:
New Coffee Gear & No-Bypass Brewing (3:31)
Water Additives (13:14)
Hand Grinders vs Electric Grinders (14:49)
Bed Pressure (23:44)
Filter Coffee & Various Brewing Styles (26:13)
Roasting: Alex’s Approach (32:42)
Over Roasting & Other Coffee Crimes (42:19)
SEE OUR OTHER PODCASTS:
BLISTER NEWSLETTER:
Get It & Our Weekly Gear Giveaways
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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 tradition into the 21st century.
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:
TOPICS & TIMES:
The Custodian of Yard-O-Led (3:41)
Origin Story of Yard-O-Led (5:36)
Nibs & Nib Making (9:30)
The Self-Propelling Pencil (13:33)
The Craft of Penmaking (22:27)
Ink Propulsion (34:20)
Yard-O-Led’s Lineup (40:50)
Why Pens Matter (44:38)
Surprises in the Pen Making World (48:34)
The Yard-O-Led Arcade (54:42)
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Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.
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:
TOPICS & TIMES:
The North East Kingdom (2:00)
Zoe’s Background, Minister of Culture (3:51)
Cheese Terminology & Mongers (6:09)
Jasper Hill Origin Story (11:05)
History of Cheese (14:18)
Recent Fascination w/ Cheese (19:11)
Cloth Bound Cheddar & Cave Aging (29:42)
Cultures & Inoculation (35:30)
Preservation Techniques (38:19)
How Would One Get Started in the Cheese Industry? (45:14)
Which Styles are Most Difficult to Make? (50:31)
Blooming Rind (52:32)
A Pitch for Artisan Cheese (58:19)
Current State of Cheese (1:03:43)
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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 thoughts you have about CRAFTED.
RELATED LINKS:
Jonathan’s site: coffeeadastra.com
TOPICS & TIMES:
Jonathan’s Work in Astrophysics (2:54)
Brown Dwarfs (4:54)
Origins of His Interest in Coffee (12:07)
Filter Coffee & Espresso: His 2 Books (17:29)
Is This the Most Interesting Time in Espresso? (26:45)
Soup & Low-Pressure Espresso (28:00)
Crema (34:02)
Grinders (Weber EG-1 & Turin DF83 v2) (38:28)
Burr Size: Is Bigger Always Better? 50:14)
Boulders (58:26)
Headspace (1:03:23)
Puck Screens & Other Variables (1:08:19)
Baskets & Bed Depth: 49mm vs 58mm (1:14:21)
Jonathan’s website: Coffee ad Astra (1:16:33)
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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 about CRAFTED.
RELATED LINKS:
BLISTER NEWSLETTER:
Get It & Our Weekly Gear Giveaways
TOPICS & TIMES:
Brandon on Running the Leadville 100 (4:38)
Backstory of New Image Brewing (6:19)
Defining Craft Beer (14:07)
State of the Union (27:47)
What are People Drinking Today? (34:16)
Contract Brewing (44:14)
What Counts as “Craft” Beer? (55:10)
What’s Going on at New Image? (1:06:37)
Where to find New Image (1:15:53)
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What happens when an obsessive gear reviewer dives headfirst into the expansive world of espresso? It’s now been over a year since our last update on Jonathan Ellsworth’s coffee journey, so Eli and he talk about what’s new in his setup; what he’s learned (or rejected) from the depths of coffee videos and online forums; and whether this whole thing has been a brilliant pursuit of flavor, or just an expensive rabbit hole.
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:
In Search of the ‘Best’ Coffee Gear, Pt 1 (Ep.19)
In Search of the 'Best' Coffee Gear (& Ski Boots), Pt. 2 (Ep.20)
Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis’ founder, Scott Andrus (Ep.25)
Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup (Ep.43)
TOPICS & TIMES:
The Significance of Coffee Gear (1:14)
Espresso Techniques and Preferences (4:19)
Exploring Coffee Beans and Roasts (8:33)
Adjusting Techniques for Optimal Flavor (17:23)
Consistency in Coffee Preparation (21:40)
Decaf Discoveries and Coffee Preferences (30:28)
Espresso Pressure: The Great Debate (30:28)
Personal Taste vs. Internet Trends (33:00)
Reflections on Coffee Gear Purchases (38:59)
The Importance of Quality in Coffee Gear (47:02)
The Importance of Precision in Espresso Making (51:32)
The Role of Milk in Coffee Drinks (56:30)
Exploring New Coffee Techniques and Equipment (59:43)
Finding Happiness in Coffee Rituals (1:02:00)
Return on Investment in Coffee Equipment (1:04:02)
The Impact of Coffee Chains on Quality (1:08:33)
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BLISTER NEWSLETTER:
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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 cast iron in modern cooking.
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:
TOPICS & TIMES:
Introduction to Field Company (2:16)
A History of Cooking Techniques (5:11)
Origins of Field Company (12:32)
Sand Casting (19:52)
Thermophysical Properties of Iron Castings (28:06)
The State of Cast Iron (33:32)
Three Types of Metal (38:09)
Enamel Coatings(43:12)
The Dark Art of Seasoning (46:13)
The Future of Field Company (55:26)
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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 walked away from a Shark Tank deal without blinking.
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 NEWSLETTER:
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TOPICS & TIMES:
Introduction and Background (1:48)
The Birth of Gia: A Personal Journey (2:43)
Crafting the First Iteration of Gia (6:14)
Understanding the Non-Alcoholic Movement (11:04)
The Importance of Context in Enjoying Gia (17:12)
Elusiveness and Brand Identity (21:43)
Paving a New Path in the Beverage Industry (28:00)
Defining Success in the Non-Alcoholic Space (29:24)
Cultural Perspectives on Drinking: Europe vs. America (30:44)
The Evolution of Non-Alcoholic Menus (32:42)
The Unique Approach to Non-Alcoholic Beverages (36:21)
Cultural Influences on Drinking Habits (37:48)
Marketing Non-Alcoholic Drinks to Children (39:55)
The Impact of Shark Tank on Business Growth (47:16)
Transitioning from Bottles to Cans: A Strategic Move (51:14)
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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 NEWSLETTER:
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TOPICS & TIMES:
Eli Got the Grant! (1:46)
Competition for the Grant (2:57)
Uncle Nearest (6:15)
The Project: Proof of Concept (9:05)
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Amaro is bitter, complex, and a little mysterious — and most people have no idea what it actually is. So in this episode, Eli talks with the folks behind Sennza Finne, a Seattle-based amaro producer making small-batch, seasonal expressions. We get into what amaro is (and isn’t); how their experience as bartenders shaped their process; and why every bottle they make is designed to reflect a specific season — not just its flavors. So whether you’re amaro-curious or already a bitter believer, this one’s for you.
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:
TOPICS & TIMES:
What Is Amaro / Sennza Finne Amaro Line (3:43)
Why Produce Amaro? (7:11)
Origins of Sennza Finne (19:58)
Seasonality (22:03)
Amaro for Cocktails (29:27)
The Naming Process (36:17)
Production Methods (47:40)
Bottle Design (55:40)
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Jonathan talks knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.
We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.
If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.
RELATED LINKS:
TOPICS & TIMES:
Skis? (3:53)
Getting into Knifemaking (9:37)
Is there a more conventional path? (16:29)
Current State of Bladesmithing (17:43)
The Acre ‘Collective’ (23:23)
Knife Maintenance (27:11)
Metallurgy (30:07)
Carbon Steel (32:52)
Materials (36:00)
Acre Macrum Knife vs ‘Signature’ Knives (43:08)
Hand-Forged vs Machine-Made (46:52)
Styles: Japanese vs Western Knives (53:44)
Acre vs ‘Big Box Store’ Knives (56:21)
Acre vs Other High-Performance Makers (1:00:54)
Sharpening (1:05:21)
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Many of us love (and love talking about) coffee, wine, or beer, but few of us go around professing our love of fermentation. But after this conversation, you’ll see why maybe we should.
Because fermentation isn’t merely a chemical process, it’s the key to many of those things we love. And for Nile Zacherle, the founder of Mad Fritz, it’s the common thread to everything he makes: barrel-aged beer, Napa Valley wine, and meticulously roasted coffee. And today, Nile is back on CRAFTED to talk about it all with Eli Brown & Jonathan Ellsworth.
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:
TOPICS & TIMES:
What’s in Nile’s Glass? (2:32)
Nile’s Winemaking Background (5:04)
Why Study Fermentation? (11:20)
What is Fermentation? (16:49)
How Theory Impacts Reality (31:34)
Reevaluation of All Values (36:50)
Aging (46:41)
Aging Coffee (56:38)
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Craft N/A Cocktails are on the rise, but there is still much that needs to change in this space — fundamental things like what we should and shouldn’t be calling this whole category, and why that matters. Today, Jonathan Ellsworth discusses these things with our CRAFTED co-host and professional mixologist Eli Brown, who sees the real-world importance of these things every day. You’ll hear about the project Eli’s working on to create change, and you’ll learn why one of the fastest-growing whiskey companies in the world, Uncle Nearest, is so interested in the N/A space.
RELATED LINKS:
TOPICS & TIMES:
Eli’s ‘Raise The Bar’ Project (1:46)
Zebra Striping & Other Consumer Behavior (7:51)
Current Stats in N/A (12:09)
Defining a Category By What it Isn't (16:24)
Ice Cream Analogy (21:05)
Inclusivity (36:37)
More on Conventions & Terminology (40:03)
Cocktail Creation (45:42)
Uncle Nearest & Historical N/A Ties (49:51)
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