Podcast
CRAFTED
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.
- Episodes
- 136
- Releases
- Weekly
- Typical length
- 1 hr 8 min
- On air since
- 2022
- Latest episode
- 6 days ago
Episodes
136 episodes, newest first
-
51 min
Keeping American Textiles Alive for 160 Years w/ Faribault Mill
Episode 134
Show notes
Why does a wool blanket cost $200? After touring Faribault Mill, most visitors ask a different question: why doesn't it cost more? In this episode, Faribault’s CEO, Ross Widmoyer, explains the remarkably involved process of turning raw wool into a finished blanket, and how Faribault blends generations of textile expertise, old machinery, and modern technology to keep one of America’s oldest manufacturing traditions alive.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Faribault Mill’s History (3:11)
Ross Widmoyer’s Path To Textiles (4:44)
The Process of Textile Production (13:33)
Craftsmanship & Quality Control (28:19)
The Future of Textile Manufacturing (40:05)
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1 hr 5 min
From a Chicken Coop to the Patina Thunderdome: Inside Nicks Handmade Boots
Episode 133
Show notes
Nicks Handmade Boots makes a few hundred pairs a month, all by hand, and the number of possible boots on their website runs into the millions. For the customer, that means a boot built around your foot, your work, and your taste. For the shop floor, it means almost no two boots are built quite the same way. Today, Nick Jarrett and Lucas Grasberger walk Eli through how one of those boots actually gets made, from raw hide to finished pair.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Nick & Lucas’ Introduction to Bootmaking (2:02)
The History of Nicks Boots (5:33)
How Boots Are Made (9:12)
Leather Types & Sourcing (12:03)
Boot Lasts, Fit, & Customization (30:34)
Patina & the Thunderdome (46:33)
New Designs & Leather Experiments (50:02)
Expanding Into Leather Goods (55:53)
The Delta Arch insole (58:07)
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1 hr 28 min
Would Anthony Bourdain Hate the New Movie 'Tony'?
Episode 132
Show notes
‘Tony,’ A24's new film, follows a 19-year-old Anthony Bourdain through his first summer in a Provincetown kitchen. It's charming, it's well reviewed, and it might be exactly the kind of tidy origin story Bourdain would have hated.
Today, Eli’s friend and executive chef of Everett's 8800 at Big Sky Resort, Youssif El-Rakabawy, joins Eli to talk about ‘Tony’ and revisit Kitchen Confidential.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
First Impressions of Tony (4:22)
Bourdain’s Meaning to Restaurant Culture (11:13)
Kitchen Confidential & Restaurant Realities (21:43)
Bourdain’s Origin Story (37:49)
What the Film Gets Right (58:16)
Comparing Roadrunner and Tony (1:03:21)
Bourdain’s Legacy (1:11:38)
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46 min
James Beard Awards VP, Dawn Padmore
Episode 131
Show notes
In the American culinary world, winning a James Beard Award can change your life overnight. Today, Jonathan talks with the VP of the James Beard Awards, Dawn Padmore, about the origins & evolution of the awards; their current 'open call' season for submissions; and the impact of winning or being nominated for a James Beard Award.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
The James Beard Foundation (1:38)
Evolution of the James Beard Awards (3:19)
The 5 Award Categories (4:32)
Dawn's Background (10:42)
The James Beard Media Awards (14:26)
Culinary Diversity (16:04)
Coffee? (24:37)
The Nominations Process (26:01)
Where / How to Submit Your Nominations (43:13)
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1 hr 10 min
The Roots of American Craft Distilling w/ St. George Spirits
Episode 130
Show notes
Lance Winters has one of the stranger paths to becoming a master distiller: nuclear engineering, the Navy, brewing, and eventually showing up at St. George Spirits with a bottle of homemade whiskey.
Three decades later, Lance has helped shape St. George into one of America’s most influential craft distilleries. In this episode, Lance and Eli discuss St. George’s early days as one of the first American craft distilleries; what it means to create something new in established spirits categories; and the many methods and techniques St. George uses to achieve great distillation.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Lance’s Path to Distilling (2:05)
Origins of St. George Spirits (7:40)
Creating St. George’s Single Malt (21:28)
Bringing Back Absinthe (35:37)
Terroir Gin & Place-Driven Distilling (47:27)
The Future of St. George (1:06:58)
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50 min
Slow Beer: Templin Family Brewing owner, Kevin Templin
Episode 129
Show notes
How did Templin Family Brewing become one of the most respected breweries in the USA? Today, Eli talks to owner, Kevin Templin, about his approach to craft brewing, German brewing traditions, and what it takes to build a brewery where quality comes before speed.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
From Skiing to Brewing (1:14)
Regulations in Utah (5:15)
German Beers (7:25)
Sensory Evaluation (8:33)
Starting a New Brewery (10:21)
Fermentation (14:25)
Smoked Beers (20:15)
Wine vs. Beer (23:55)
American Light Lager (31:46)
The Art of Expanding (37:43)
The Importance of Glassware (41:22)
State of the Beer Industry (44:48)
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1 hr 13 min
Becoming a Master Bladesmith w/ Zack Jonas
Episode 128
Show notes
While most of us use knives every day without thinking much about them, Zack Jonas has spent his life thinking about almost nothing else. And today, the founder of Jonas Blade & Metalworks joins Eli to explain how a former philosophy major became one of just over 100 master bladesmiths in the mysterious world of Damascus steel.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
Recent Knife Expo (1:42)
"Make and Take" classes (9:43)
The Path to Mastery (13:34)
Journeyman Smith (15:21)
Fit & Finish (25:11)
Master Smith Test (25:11)
Metal to Knife: Damascus (32:13)
Variances & Functionality (40:40)
Forging from Billets (45:07)
Acid & Patterns (56:24)
Edges & Sharpness (1:03:13)SEE OUR OTHER PODCASTS:
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1 hr 2 min
The James Beard Foundation: Its Origins, Mission, & Current Work w/ JBF Vice President of Impact, Anne McBride
Episode 128
Show notes
If you love great food and great restaurants, then you’re probably familiar with the extremely prestigious James Beard Awards. But there is more to the James Beard Foundation, and today, you’ll learn more about its origins, its mission, its work today, and you’ll get a fantastic history of American culinary culture from the JBF’s Vice President of Impact, Anne McBride.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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CRAFTED ep 115: James Beard Winner, Bucheron
TOPICS & TIMES:
What is the James Beard Foundation? (4:02)
Origins of the Foundation (5:49)
A History of ‘Fine Dining’ & American Culinary Culture (10:38)
Anne’s Background: from Switzerland to Louisiana (15:50)
How JBF Helps w/ the Business Side of Restaurants (27:54)
More on the Mission & Principles of JBF (40:45)
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11 min
Skier & Chef Mark Connell on Great Palates & Cheap Pizza
Show notes
What does it actually mean to have a “great palate”? In this episode of the Vault, originally featured on CRAFTED, Jonathan talked to lifelong skier and PARC Aspen Chef, Mark Connell, about “supertasters,” and why some chefs can detect tiny changes in a dish while still loving Domino’s pizza.
Note: We Want to Hear From You!
We’d love for you to share with us the stories or topics you’d like us to cover next month on Reviewing the News; ask your most pressing mountain town advice questions, or offer your hot takes for us to rate. Email us at: info@blisterreview.com
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For the Full Episode: Crafted, Ep.48
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1 hr 30 min
Did Accountants Ruin Whiskey? With Leopold Bros founder, Todd Leopold
Episode 126
Show notes
What do rye whiskey, fruit brandy, and vinegar have in common? At one point, they were all made on the same kind of still. Todd Leopold, co-founder and owner of Leopold Bros, has spent years resurrecting that lost production method, including commissioning the first three-chamber still built since Prohibition. Today, Todd and Eli discuss what drew Todd to that forgotten technology, and why he believes the results are worth the inefficiencies.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
The Peach Harvest (1:50)
From Peaches to Spirits (9:23)
Colorado Agriculture, Tradition, & Local Sourcing (14:02)
The Three-Chamber Still (27:02)
Doublers (47:41)
Vinegar Production (53:38)
Gin Botanicals & Vermouth (1:07:56)
The Future of Distilling (1:24:21)
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48 min
Why This Device Could Change the Way You Make Coffee
Episode 125
Show notes
What exactly is ‘pressure-brewed’ coffee? (Hint: it’s not espresso.) Today, Presston founder Korey Dausz joins Simon Stewart to talk about designing and building a coffee maker that uses pressure to make great coffee, in a simple, plastic-free, sustainable way.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
Korey’s Coffee Journey (2:20)
It’s Possible to Have Great Coffee on the Road (6:08)
What is ‘Pressure-Brewed’ Coffee? (8:01)
Prototyping (11:01)
Built to Last a Lifetime (16:52)
Manufacturing in China (19:57)
Presston vs. AeroPress (39:38)
Pressure, Heat, or Time? (32:05)
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57 min
High West’s Master Distiller, Isaac Winter, on the Most Misunderstood Word in Whiskey
Episode 124
Show notes
Today we’re talking with the master distiller of one of the most prominent American whiskey producers of the past two decades, High West Whiskey. High West built much of its reputation through blending, which has long been a tradition in Scotch whisky but has often been treated with suspicion by American whiskey drinkers. In this episode, master distiller, Isaac Winter, joins us to investigate why blending has been so misunderstood.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
Introduction to High West Distillery (0:00)
Isaac Winter’s Journey (4:09)
The Philosophy of High West (23:13)
Creative Tension in Whiskey Blending (27:05)
The Scotch Whisky Tradition (29:33)
The Blending Process at High West (35:48)
Collaboration with ‘The Prisoner’ Winery (51:59)
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1 hr 23 min
Zerno Founder Vel Genov on Coffee Grinders, Burr Geometry, Particle Analysis, & More
Episode 123
Show notes
Zerno manufactures some of the best coffee grinders in the world, and last week, Jonathan Ellsworth returned to Zerno HQ to get into the weeds with founder, Vel Genov, about coffee grinder burrs, particle analysis, burr geometry, some big updates, and the future of Zerno. If you care about manufacturing in America, or uncompromising craftsmanship, or you love coffee, you need to know the Zerno story.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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Our 1st CRAFTED podcast w/ Zerno
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TOPICS & TIMES:
Catch Up & Refresher on Zerno (5:00)
Chasing Retention Reduction (21:00)
Updates at Zerno (24:54)
Burrs (31:07)
Burrs & Price (40:09)
How Flavor is Affected (41:07)
Consistency in Burr Manufacturing (51:34)
Swapping Burrs (57:55)
The Z2 Grinder & Lessons Learned (1:02:13)
Bikes! (1:16:02)
The Future of Zerno (1:17:34)
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1 hr 22 min
The Cult of Mezcal w/ Pedro Jimenez
Episode 122
Show notes
There are more than 175 species of agave native to Mexico — so why is tequila made from just one? To answer that question, you have to understand centuries of tradition, industrialization, and the forces affecting Mexico's native spirits, and today, Pedro Jiménez, founder of Mezonte, joins me to unravel that history and explore one of the world's most fascinating spirits traditions.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Pedro Jimenez’s Background (2:01)
Pare de Sufrir (14:24)
Creating Mesonte (15:35)
Mezcal As Culture (15:54)
Mezcal vs. Tequila (22:24)
Commercialization & Standardization (31:34)
Exploring Agave Spirits (56:17)
The Mezcal Production Process (48:26)
Critique of Denomination of Origin (1:01:47)
The Role of Transparency (1:12:27)
Viva Mezcal (1:17:55)
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1 hr 6 min
The Problem with ‘Perfect’
Episode 121
Show notes
“That’s smooth!” That’s often the first thing someone will say after trying a new drink. But what if that’s a sign that we don’t actually know how to evaluate -- and appreciate -- the thing in the glass we’re holding? In this episode, Nicolas Palazzi, founder of PM Spirits, joins Eli to discuss how artisanal producers think about the difference between perfection and excellence.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:https://oneskin.co/BLISTER
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TOPICS & TIMES:
Introduction to PM Spirits (1:53)
Mr. X & Inspiration (3:04)
All Things Cognac (5:49)
Building the Business from Scratch (19:16)
Expanding Beyond Cognac (31:43)
Why Brandy Struggles in the U.S. (38:10)
Terroir, Palate, & “Smooth” (43:14)
Market Adaptation (52:16)
The Street Pumas Project (59:41)
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1 hr 8 min
Hot Sauce, Human History, & Some Big Existential Questions
Episode 120
Show notes
Hot sauce — many of us love it, but few of us know how & why it came to be; how it works; how it could kill you and how it might save you; and why exploring these topics actually leads into some big questions about the evolution of humankind itself. Jonathan Ellsworth & Eli Brown discuss.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
EPISODE SPONSORS:
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RELATED LINKS:
Get Yourself Covered: BLISTER+
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TOPICS & TIMES:
Introduction to Hot Sauce (1:35)
Jonathan’s Hot Sauce Journey (4:12)
What Counts as Hot Sauce? (7:55)
The Data: Global Hot Sauce Consumption (21:25)
The History of Tabasco & Cholula (27:00)
The History of Chiles (39:09)
How Does Hot Sauce Work? (50:37)
The Future of Hot Sauce (1:00:50)
Craft Hot Sauce Brands (1:03:06)
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1 hr
What is “Post-Natural” Wine?
Episode 119
Show notes
According to all the headlines, the wine industry is in trouble — sales are plummeting, major producers are shrinking their portfolios, and the natural wine movement has become a punchline. But what if wine isn't actually in crisis at all? Louis Schofield, founder of World Apart Wines, joins us to argue that the industry is simply returning to reality after years of unsustainable growth.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Craft Collective (1:15)
Louis’ Background (2:38)
White Burgundy (7:06)
Working In Retail (9:46)
Top 50 Restaurants (13:05)
Dogma vs. Drinkability (17:47)
Regression to the Mean (22:22)
The Influence of Taras Ochota (25:03)
Wine Making (30:07)
The Art of Winemaking (33:11)
Post-Natural Wine Making (38:23)
Problems w/ Natural Wine (47:03)
Off-grid Wine Making (51:11)
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1 hr 12 min
The Rise, Fall, and Revival of Tiki
Episode 118
Show notes
Tiki is easy to dismiss: themed mugs, carved idols, Hawaiian shirts, and over-the-top cocktails. But the real history is far more interesting. After nearly disappearing in the 1970s, tiki is being revived and redefined by a passionate group of bartenders. Today’s guest, Sam Miller, is one of the people leading the charge, breathing new life into a style of drinks we almost lost.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Utah’s Peak Seasons (2:31)
Samson & Water Witch (3:06)
Learning to Bartend In Utah (9:53)
Salt Lake City’s Bar Scene (14:36)
Iron Chef & Hawaii (18:07)
All Things Rum (22:47)
The History of Tiki (25:07)
Hawaiian Localism (47:26)
Returning to Salt Lake City (57:29)
Remora Bar (1:05:38)
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1 hr 21 min
Saving Tequila w/ David Suro
Episode 117
Show notes
What happens when a category's success leads to its demise? Tequila is the fastest-growing spirit in the world, yet its popularity has put it on a path to extinction. In this episode, David Suro joins us to discuss the world of agave spirits, from smuggling tequila into the U.S. for tastings in the 1980s to the rise of industrialized production methods that he believes have put the entire category at risk of disappearing overnight.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
TOPICS & TIMES:
Founding ‘Tequilas’ (3:34)
Americanized Mexican Cuisine (10:27)
The Low Cabinet: Secret Bottles (15:19)
Origins of Agave Spirits (21:01)
Tequilas Boom and Bust (30:50)
Mescal vs Tequila (41:32)
Tequila’s Monoculture (47:32)
Process vs Aging (1:07:35)
Transparency in Tequila (1:16:46)
RELATED LINKS:
Agave Spirits: The Past, Present, and Future of Mezcals
The Tequila Inerchange Project
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1 hr 9 min
Who Decides What We Drink?
Episode 116
Show notes
Who decides which wines make it to wine shop shelves and restaurant lists? For decades, importers like Ronnie Sanders have quietly helped shape the way we drink wine. As the founder of Vine Street Imports, Ronnie has spent the last two decades building a reputation for finding overlooked winemakers long before the rest of the industry. In this episode, Ronnie and Eli dig into emerging wine trends, his take on ‘the death of wine’, and explore what actually makes a bottle worth drinking.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.
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TOPICS & TIMES:
Ronnie’s Australian Connection (3:37)
Getting Into Wine (6:11)
Bordeaux and Ronnie’s Father (17:34)
Sourcing Australian Wine (22:20)
The Jakarta Story (30:44)
What's Hot In Wine (45:00)
Australian Pinot Noir And Chardonnay (48:49)
What is Value? (49:59)
Emerging Wine Trends (58:49)
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