The_Whiskey Shaman

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.And don't for get our sponsorsFor the last time this year Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanour StoryRooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley’s abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLERHood River Distillers, celebrating its 90th anniversary as the Pacific Northwest’s largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation.“Caitlin’s vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It’s only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I’m proud to lead this next generation of distillers.”

Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee. An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879. In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors. Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production. The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes. But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed. Haunted Distilleries: Spirits of a Different Kind October 31, 2023 –––––– Julia Higgins Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they’re almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we’ve rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.

It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it.I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff.Make sure you check out our sponsors. And the link to get you a bottle is still active so go tohttps://bit.ly/od-whiskey-shaman. use code whiskeyshaman25 at check outTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==bourbon starts hereWe are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65.Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings.​​Get a look at the production process and custom build your flight of mini cocktails and spirits.  Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm.pizza kitchenWe serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU.​weekday happy hourStop by for our Weekday Happy Hours Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks.​sip & savor sundayJoin us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads.Linkumpinch BourbonThe uniquely handcrafted batches of Dueling Grounds Distillery’s Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area.​We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County"  -distillery Owner/Founder, Marc DottoreTours andTastingsTake a 30-40 minute tour led by the people actually making the distillery’s signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop. HOURSMonday--Saturday 10am-6pmSunday 2pm-6pm​ADDRESS208 Harding Rd, Franklin, KY 42134​PHONE270-776-9046​EMAILduelinggroundsdistillery@gmail.com

Happy New Year, and welcome back. Today we have Greg with Larrikin. This was such a great episode and a great chat, conversation flowed well and was very interesting. Hope you enjoy it, but first a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Live the larrikin Way. Larrikin (n.) Australian slang. A person who disregards convention; a maverick. Larrikinism was a reaction to rules imposed by British officials on the young country of Australia. Our whiskey reflects this bold spirit of good-natured irreverence, and relies on character, not ceremony. You may not know Larrikin the word- but you do know these Larrikins;Annie Oakley, Crocodile Dundee, Johnny Cash, Dolly Parton, Pete Mitchell and Steve Erwin. We’re greg & katie. From Lawrenceburg to Larrikin—our name might’ve evolved, but our mission’s still as solid as a rock. Larrikin Bourbon Co. is the true-blue embodiment of the American Dream: a craft distillery built from scratch with a fair dinkum, no-nonsense approach to making bloody good bourbon. Our founder, LCDR Greg Keeley, USN (ret), has had a wild ride. Greg’s journey kicked off in a vineyard Down Under, to national security professional, and eventually landed in the extraordinary world of distilling. As a Service-Disabled Navy Combat Veteran, Greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police. At Larrikin, we don’t muck around. We’re not here to spin yarns about bourbon dating back to the Pilgrims. Our focus is dead simple: what kind of bourbon do we want in our glass? That’s what gets us out of bed. Our goal? To craft extraordinary, novel whiskies that we’re stoked to pour and even prouder to share. We bring a bit of Aussie cheek to American whiskey, blending tradition with a whole lot of passion. So here’s to great bourbon, good mates, and chasing something truly special. Cheers, cobber! We are LARRIKIN. BLOODY GOOD BOURBON…and the experts agree. Private Barrel Program Our Private Barrel Program is the bee’s knees. Handpicked casks that are as rare as hen’s teeth. Each barrel is a one-of-a-kind gem—unrepeatable and extraordinary. Simply put, some barrels are just outstanding—first among equals. Choose your barrel in person at the distillery, or remotely, with a curated experience from the comfort of your home, office, or club. Thanks to the new-fangled inter-web, you can taste, evaluate, and select your cask with real-time guidance from our distiller - and find your perfect single barrel select. Let’s clear the air: we don’t blend our Private Cask selections. We bottle bourbon or rye straight from one single barrel - that you choose. No mucking about. Once it’s bottled, there is no more. Your hand-picked bourbon is one-of-a-kind and impossible to replicate. Your Larrikin Bourbon Select bottles feature the barrel’s special details like your logo or message along with age, proof, and mash bill. Whether you’re a retailer, distributor, bourbon club, individual with a great taste in bourbon or charity group, your bottles are uniquely yours. Depending on the cask’s age, you’ll get between 140 and 240, 750ml bottles. Rule of thumb, the older the cask, the fewer bottles. No wait, no drama, just bloody good bourbon.  

This is the blind challenge I did with Nora from Lost Lantern. It was a awesome time, check it out. Babmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/The_ WhiskeyShaman Whiskey blinds are a way to taste whiskey without knowing what it is, which helps remove biases and develop your palate. Blind tasting can help you learn to taste the whiskey more objectively, and to rely on your senses to identify its characteristics.  Here are some tips for setting up a blind whiskey tasting: Arrange bottles randomly: Cover the bottles with numbered sleeves or bags to hide their identities. Prepare tasting glasses: Provide a tasting glass for each participant. Have water and palate cleansers: Provide water and palate cleansers for participants. Bring a notepad and pen: Have a notepad and pen available for taking notes.  You can also buy blind tasting kits, which can include whiskies, instructions, and tasting sheets. Some examples include:  Whiskies of the World: A package that includes four different whiskies, instructions, a tasting sheet, and hints to help you guess which whiskey is which  Blind Barrels: A subscription service that provides four 50 ml samples of American whiskey each quarter, along with a tasting led by a spirits guide  Great Whiskey Challenge: A premium blind taste testing kit that you can use with family and friends 

We are back again for round 3. This time we dive into some bourbon stories and lore. We get into Pappygate and a lot of stuff, hope you enjoy. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Whether we’re choosing thousands of barrels to make a batch of our most popular bourbon or picking just a few for a limited release, it takes a lot of veteran employees and a bit of technology to find exactly what we want. Currently, we have over 1.2 million barrels of whiskey aging in 54 rickhouses at six sites throughout Central Kentucky. If you’re thinking that’s a lot of whiskey to monitor, you’re right. But by using computers to track those barrels’ locations, our experienced crews can quickly target the exact ricks where the best whiskeys lie waiting. Technology helps, of course, but when it comes to taste, humans make the decisions at Heaven Hill. “When we do a bottling run for Evan Williams black label, we’re typically going to dump a few thousand barrels,” says Heaven Hill Distillery Master Distiller Denny Potter. Using proprietary barrel inventory control software (known to us as “BIC”), Denny starts the search for 5- to 6-year-old barrels of our bourbon rye mashbill. And while he could select that number of barrels from within any of our 20,000-plus barrel rickhouses, he never pulls the entire lot from just one. “We spread what we choose out across multiple warehouses, because you get so much variation in flavor from different warehouses and even warehouse sites,” he says. “For Evan Williams black, we like to take a cross-section of those barrels from three to four sites because we’re mingling the whiskey in those barrels to create a consistent flavor profile. “If we pulled all of the barrels out of our Deatsville location at one time, and pulled just from a Bardstown warehouse the next, every batch of that whiskey would taste different.” BIC is also used to identify each barrel’s specific location in every rickhouse. If located on the highest floors, where Kentucky summers heat the air to 115 degrees, water evaporates from the whiskey and boosts its alcohol content well above its initial 125 proof at barreling. By contrast, barrels resting on lower levels can see proof decrease. There, in the damp coolness of the rickhouse, water stays behind while some of the alcohol evaporates. Barrels in the middle levels, as you might expect, yield a balance of water, alcohol and flavors from the wood. Recently, Denny let a small group of guests taste these weather-influenced changes for themselves by sampling barrels from multiple rickhouses and locations. One bourbon came from the first floor, another from a middle floor, and another six stories up near the ceiling. “The one from the sixth floor was 150 proof, while the whiskey from the bottom floor was 99-a 51 proof difference!” Denny says. “That 99 proof was a 16-year-old wheated bourbon, and I’m telling you, it was one of the best whiskies I’ve ever had. The 150 proof was really good, but really hot.” Barrels chosen for our small batch whiskeys are more tightly scrutinized-first by experienced individuals looking through BIC, then by our onsite crews. An Elijah Craig or Larceny hunt will cull out 200 barrels or less to be dumped and mingled. For Henry McKenna 10-Year-Old Bottled-In-Bond, about 30 barrels are identified and segregated as single barrels, without batching, from rickhouse to bottle. With batches ranging from two to 200 barrels, the need to have their actual flavor sampled by tasting panels increases. “It’s tougher to blend less whiskey to achieve the final flavor you want when the dump is that small,” Denny says. “Say it’s part of our Parker’s Heritage Collection, a 24-year Bottled-in-Bond, the number of barrels we choose for that is a really small amount, and every barrel is sampled.” Heavenhilldistillery.com

Welcome back guys this was a lot of fun. Today we have Raleigh Hughes the sales lead for Bendt. We talked backstory, we talked process, we talked submarine stills. Use the coupon code GETBENDT24 to get a discount ot there website Bendtdistillingco.com  And now a word from our sponsors Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== A native Texan, Raleigh loves golfing, Dallas sports, and sipping cocktails under the big Texas sky. He learned to golf from his grandfather, and actually spent some time playing professionally. He enjoys hanging out on local patios with his pup, Maggie, and spending time with his family. Raleigh joined #teambendt in March 2020. How does Raleigh #getbendt? BENDT + Lemonade 2011 Before the distillery was born, the DeHarts were homebrewing up a storm in their Dallas home, and Quentin Witherspoon was making rum on the side. A chance visit to Dallas by a mutual US Marine Corps friend of Ryan & Quentin brought the original partners together, and after a night of drinking whiskey and plotting an exciting venture into craft distilling,a plan was formed. 2012 A warehouse was leased, permits were applied for, and a still was being built by hand. And Witherspoon Distillery had become a party of four - Quentin Witherspoon, Ryan DeHart, Natasha DeHart and Laurent Spamer formed the founding management, production, sales and marketing teams. By late summer 2012, Witherspoon Distillery was approved as a fully legal and operational craft distillery. The learning process had begun, a small distributor was on board, and Quentin’s River Rum was making its way into the market. Before long, the crew discovered what would become a never-ending issue - growth in the distilling industry comes with a need for space. And whatever space you think you need, you’ll need significantly more by next year. 2013 Distillery intern Christy Cockrell became the first of several additions to the WD team in the summer of 2013. Little did we know at the time that her project, a grain-to-glass malt whiskey that was later branded as “Cross Timbers”, would eventually alter the direction of the distillery from rum to whiskey. On September 1, 2013, Texas law changed to allow distillers to pour samples, and on a limited basis, sell cocktails and bottles directly to consumers. That week was spent constructing a bar from fencing remnants, creating a limited cocktail menu, and inviting friends and family for the first ever Witherspoon Distillery tour. On Saturday, September 7th, the first distillery tour took place, the Maple Old Fashioned and Hemingway cocktails were served, and the first official guests visited.

Got a good one for yall today. We got Davin Topel from Real Spirits, and we have a great conversation about life, whiskey, real estate. Hope you enjoy Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman From Grain to Glass:The Real Spirits Way Real Spirits emerged from deep roots of craft brewing in the Texas Hill Country. After 21 years of building a solid foundation of beer, we launched the Real Spirits Distilling program in 2017. Our owner, Brad Farbstein, is as passionate about unique handmade spirits as he has always been about craft beer. In October 2014 he filed for a distillery permit and began tinkering away to create what would become Real Spirits. In April 2017, after years of experimentation and fine-tuning, we launched Real Spirits to the public out of our tap room with Texas Hill Country Signature Whiskey, Grain to Glass Gin, and the highly limited first batch of Single Barrel Whiskey. See Our Spirits It starts with beer All Real Spirits starts with – of course – a foundation of Real Ale beer. Currently, Real Ale’s Devil’s Backbone Belgian-style Tripel and the award-winning Real Heavy Scotch Ale are used to make our signature and single barrel whiskey, and White, a Belgian-style wheat ale, is the base beer for our gin. This means we make all Real Spirits liquors grain-to-glass. They are brewed, fermented, aged, bottled, and served on-site at the brewery and distillery in Blanco. Distilling the good stuff Real Spirit’s whiskey process begins as any other day at the brewery. Our brewers brew beer for distilling the way they normally would. The only difference is that they forgo the addition of hops during the brewing stage. This is then fermented to about an 8% ABV beer. Our distiller fills the 1100 liter hand-hammered copper pot still with the beer and brings it to the boiling point of ethanol (around 170F degrees). The steam that is generated is then pushed through the lyne arm into the condenser where it is introduced to a cold environment, turning the steam back into a liquid. This liquid is cut into three portions, heads, hearts and tails (beginning, middle, and end of the distillation). Only the hearts are collected and barreled for a determined period of time. As the whiskey ages, we taste each barrel and determine when the spirit has matured.  Finally, the spirit is harvested from each barrel and mingled together for bottling. Whiskey Sour A whiskey sour is yours for the making year-round. It’s refreshing enough to keep up with a spritz during the warm summer months, but appropriate during the colder seasons of the year as well.   Ingredients 2 oz. Real Spirits Texas Hill Country Whiskey Juice from 1 lemon 1 1/2 tsp agave nectar Cherry Lemon wedge cocktail glass ice Directions Pour Signature whiskey into a shaker of ice. Add lemon juice and agave necatar Shake lightly Strain into a cocktail glass full of ice. Garnish with a cherry and lemon wedge Enjoy! Ginger’d Ass Finish with the ginger beer of your choice. We like Maine Root Ginger Brew. Ingredients 2 oz. Real Spirits Texas Hill Country Whiskey 1 sprig of rosemary 1 lime wedge ginger beer cocktail glass ice Directions Pour Signature whiskey into a shaker of ice. Add rosemary and lime wedge Shake well. Strain into a cocktail glass full of ice. Top with ginger beer. Enjoy.

Not gonna lie, this could be one of my favorite episodes. We could have chatted for hours. Make sure you go check out there podcast. And drink some good whiskey with friends. Please enjoy this episode. And stay Blessed, and have fun. https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=8cf4d436167740d8Chillfilteredpodcast@gmail.comThewhiskeyshaman.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Cole and Bryan drink whiskey so that you don’t have to (but you probably should).What is filtered chaosIn the context of dynamic systems and signals,filtered chaos refers to the signal that results from passing a chaotic signal through a filter. The filter, which can be either linear or nonlinear, changes the original chaotic signal's properties in measurable ways. The study of filtered chaos is important for applications where chaotic signals are used, or where they pass through instruments or communication channels that act as filters. Key conceptsChaos: A type of behavior in a deterministic system that is highly sensitive to initial conditions. This is popularly known as the butterfly effect, where small changes can lead to large, seemingly random differences in the system's future state.Chaotic signal: The time series of data produced by a chaotic system, which appears random but is governed by deterministic rules.Filter: A process or device that removes unwanted components or features from a signal. For example, a low-pass filter removes high-frequency components, while a band-pass filter allows only a certain range of frequencies to pass through. Effects of filtering chaosThe main impact of filtering a chaotic signal is that the resulting signal may exhibit very different statistical and geometric properties than the original chaos.Changes in dimensionality: Filtering can increase the observed fractal dimension of a chaotic system. This means that after passing through a filter, the signal's complex, space-filling geometric structure can appear even more complicated. This distortion is particularly noticeable with low-pass filters.Signal modification: Filters alter the amplitude and frequency characteristics of a signal. When a chaotic signal is filtered, this can change its apparent "randomness," which affects how it might be used in a communications system.Preservation of symbolic dynamics: Surprisingly, while filtering can affect the geometric shape of a chaotic attractor, it may leave certain symbolic characteristics intact. For instance, a signal's topological entropy—a measure of its complexity—can be invariant even after filtering. Applications of filtered chaosUnderstanding how filters affect chaotic signals is critical in several engineering and scientific applications.Secure communication: One method of secure communication, known as "chaos pass filtering," mixes a secret message with a chaotic signal before transmission. A synchronized chaotic system on the receiving end can then filter out the chaotic carrier signal to recover the message.Radar and signal detection: Researchers have explored the use of "matched filters" designed to detect specific chaotic waveforms in the presence of noise. This can be used for improved signal detection and signal-to-noise ratio in applications like radar.Real-time applications: In fields like electrical engineering and control systems, chaotic modeling is used for various purposes, from synchronizing systems to mitigating radio-frequency interference. Filters are essential tools for managing and processing these chaotic signals in real-time.Geophysical modeling: Filtering techniques are used with high-dimensional chaotic systems, such as atmospheric and climate models. Due to the high sensitivity and vast scale of these systems, researchers use filters to make sense of noisy observations and produce probabilistic estimates of the system's state. 

uisge beatha is the Gaelic term. We often overlook the water that is not only in our whiskey but it makes up us. I promise you will love this deep dive. So come on in the water is fine.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Uisge beatha (pronounced approximately "ish-ka-ba-ha" or "ISH-ka BY-ah") is a Gaelic term meaning "water of life" from which the word "whiskey" ultimately derives. This ancient term, originally a translation of the Medieval Latin aqua vitae ("water of life"), was used by Irish monks and later evolved into variations like usquebaugh and ultimately the English "whisky". Meaning and OriginLatin Roots: The Gaelic term is a direct translation of the Latin aqua vitae. Early Use: Irish monks in the Middle Ages first applied the term uisce beatha to distilled spirits. Evolution: The term evolved phonetically and was anglicized into usquebaugh before becoming the "whisky" we know today. PronunciationIrish Gaelic: The pronunciation is often described as "ISH-ka BY-ah". Scottish Gaelic: Another variation is "ISH-ka BY-ah". Significance"Water of Life":The name highlights the perceived life-sustaining and medicinal properties of early distilled spirits, which were believed to have healing abilities. Direct Link to Whiskey:It is the direct etymological ancestor of the English word "whiskey" and "whisky". The journey from aqua vitae to whiskeyThe story of uisge beatha begins with the Latin term aqua vitae ("water of life"), which was used throughout medieval Europe to describe distilled alcohol. Irish monks and early distillation: During the Early Middle Ages, Irish monks who traveled throughout the Mediterranean brought distillation techniques back to Ireland. With no grapes available for wine, they adapted the process to ferment and distill grain and barley instead. This was the first creation of what we know as whiskey today. The monks translated the Latin aqua vitae into the Gaelic uisce beatha.Early medicinal use: The initial purpose of the distilled spirit was medicinal. It was used as a cure-all for ailments, a disinfectant for wounds, and a form of anesthesia. The annals of Clonmacnoise in Ireland record an instance in 1405 where a chieftain died from "taking a surfeit of aqua vitae," implying overconsumption of the spirit.Spread to Scotland: Irish monks, who were also instrumental in Christianizing Scotland, are believed to have carried the knowledge of distillation with them. By 1494, a record from the Scottish Exchequer noted an order of malt "to Friar John Cor, by order of the King, to make aqua vitae," an entry that confirms the practice was well-established by that time. The anglicization of the nameOver time, as the popularity of the distilled spirit grew, the long Gaelic name was shortened and adapted by English speakers.Early spellings: Early English forms included uskebeaghe (1581) and usquebaugh (1610), which were phonetic approximations of the Gaelic pronunciation.Final abbreviation: The process of abbreviation and mispronunciation eventually led to "whiskey" (or "whisky"), dropping the second half of the phrase.The "whiskey" vs. "whisky" divide: The variation in spelling between "whiskey" (Ireland and the United States) and "whisky" (Scotland and most other countries) emerged in the 19th century. During that period, the quality of some Scotch whiskies declined, leading Irish distillers to add the "e" to distinguish their perceived higher-quality product in the American market. Cultural significanceBeyond its medicinal origins, uisge beatha came to play a vital cultural role, reflecting the craftsmanship and resourceful nature of its makers.Farmhouse production: Distillation provided a way to use surplus grain and could be easily stored or traded. 

I can't thank Joshua enough for hanging out with me. Getting a little vulnerable, and just being a awesome dude. Hope you enjoy this different style content.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanReprioritizing your life begins with a period of reflection to understand what truly matters to you, followed by strategic changes to align your daily actions with your core values and goals. Phase 1: Reflect and reconnectReassess your core valuesYour values act as a compass for your life, but they can change over time. Ask yourself what you stand for and what is most important to you, like family, personal growth, health, or creativity.Review your values regularly to ensure they still align with who you are now, not just who you were in the past. Find your "why"Dig deeper than surface-level desires like "travel more" to find the motivation behind your goals.What do you want to achieve? If you won the lottery, what would your dream life look like? Think beyond money and status to what you truly desire.What makes you happy? Look back at moments of genuine joy and fulfillment. What were you doing, and what qualities were present?.What makes you unhappy? Identify situations or relationships that drain your energy. Acknowledging what doesn't work for you is just as important as knowing what does. Examine how you spend your timePerform a "time audit" to see where your time is actually going versus where you wish it would go. Keep a log of how you spend your time in 15-minute intervals for a week or two.Compare your time log with your core values. Where do you find a mismatch? For example, if you value family time but spend 10 hours a day working, you'll need to rebalance. Phase 2: Take intentional actionSet clear, manageable goalsWith a clear sense of your priorities, you can set new goals that are specific and actionable. Break it down: Break large, long-term goals into smaller, more manageable steps.Use the Rule of 3s: Limit yourself to three high-priority items a day to avoid overcommitting and feeling overwhelmed.Tackle the "frog" first: Do your most important or difficult task at the beginning of the day to build momentum. Learn to say "no"Saying no to others is crucial for reclaiming time and energy for yourself. This might mean declining a social invitation or delegating a task at work. Create a "to-don't" list: This is a list of things you will intentionally say no to in order to protect your priorities.Contemplate before committing: Before you say yes, ask yourself if you have the time and energy, and what you would have to give up to do it. Protect your health and well-beingSelf-care is not a reward, but an essential part of having the energy to pursue your priorities. Schedule time for yourself: Block off time on your calendar for rest, relaxation, and hobbies.Prioritize sleep: Establish a consistent bedtime and stick to it to ensure you get enough rest.Create routines: Build habits that support your new priorities, like setting aside 15 minutes to read before bed or taking a daily walk. Reduce distractionsEliminate things that take time away from your real priorities. Silence notifications: Turn off non-essential alerts on your phone and computer to minimize interruptions.Designate specific times for tasks: Instead of constantly checking email, for example, schedule two or three specific times during the day to respond to messages. Stay flexible and celebrate small wins

Ok guys this was the livestream i did on youtube. So if you want video of it go herehttps://www.youtube.com/live/PvOPDLlhWO4?si=7Nhzi3uCakCNSytmIt was so much fun just hanging out and goofing around. So sit back and enjoyAlso new store announcmentThewhiskeyshaman.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Who has a. birthday on september 6Famous individuals who were born on September 6 include actor Idris Elba, singer Macy Gray, and comedian Jeff Foxworthy. Actors and performersIdris Elba: English actor known for The Wire and Luther.Macy Gray: American R&B and soul singer.Rosie Perez: Academy Award-nominated actress and choreographer.Anika Noni Rose: Tony Award-winning actress and singer.Naomie Harris: British actress nominated for an Academy Award for her role in Moonlight.Jeff Foxworthy: Comedian known for his "You might be a redneck" jokes.Jane Curtin: Emmy Award-winning actress and original cast member of Saturday Night Live.Swoosie Kurtz: Tony Award-winning actress.Lauren Lapkus: Actress and comedian known for her role in Orange Is the New Black.Justina Machado: Actress known for her work on Six Feet Under and One Day at a Time.Michael Winslow: Actor and comedian known for his vocal sound effects, particularly in the Police Academy films.Asher Angel: Actor who starred in the film Shazam! and the series Andi Mack. Roger Waters: Co-founder, bassist, and songwriter for the rock band Pink Floyd.Dolores O'Riordan: Late lead singer of the Irish rock band The Cranberries.Lil Xan: American rapper and singer. Jane Addams: Sociologist, pacifist, and social activist who co-founded Hull House.John Dalton: English chemist, physicist, and meteorologist who developed the modern atomic theory.Marquis de Lafayette: French aristocrat and military officer who fought in the American Revolutionary War.Joseph P. Kennedy Sr.: American businessman, investor, and politician, and father of U.S. President John F. Kennedy.Chris Christie: American politician and former governor of New JerseyWere any notable historical events on September 6?Throughout history, September 6 has been the date of several notable events, from the first circumnavigation of the globe to assassinations and record-breaking sports achievements. World events1522: Ferdinand Magellan's expedition completes the first circumnavigation of the world. After Magellan was killed in the Philippines, his one remaining ship, the Victoria, returned to Spain under the command of Juan Sebastian de Elcano.1914: The First Battle of the Marne begins. This decisive battle during World War I involved a French and British counter-offensive against the German army, northeast of Paris.1941: The Nazi German regime orders all Jews in German-occupied territory to wear a Star of David.1966: South African Prime Minister Hendrik Verwoerd is assassinated. The architect of the apartheid system was stabbed to death in a parliamentary meeting in Cape Town.1972: Munich Olympics massacre. After a failed rescue attempt at the Fürstenfeldbruck air base, nine Israeli Olympic team members held hostage by Palestinian terrorists were killed. Five of the terrorists and one West German police officer were also killed.1991: The Soviet Union recognizes the independence of the Baltic states, Estonia, Latvia, and Lithuania.1991: The Russian city of Leningrad is renamed St. Petersburg. Its name was changed back from Leningrad, which it had been called since 1924 in honor of Vladimir Lenin.1997: Funeral of Diana, Princess of Wales. The funeral for Princess Diana, who had died in a car crash on August 31, was televised to an estimated 2.5 billion viewers worldwide. 1870: The first woman in the U.S. legally casts a ballot. Louisa Ann Swain of Laramie, Wyoming, voted in the territory's general election. Wyoming was the first U.S. territory to grant women's suffrage.

So I got a Blind from The Rye Guy. Does blind tasting make your palate better. Thats what were here to find out. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==What is Blind Whiskey TastingA blind whiskey tasting is the process of sampling and evaluating whiskey without knowing its brand, price, or label. This eliminates bias and allows the taster to form an opinion based purely on the spirit's aroma, taste, and finish. It is a popular practice among both casual drinkers and experts for exploring new whiskies and challenging their own palates. Why taste whiskey blind?Removes bias: The influence of a prestigious name or high price can unconsciously sway a taster's perception of quality. Tasting blind ensures that judgment is based solely on sensory experience.Focuses on quality: It directs attention to the whiskey's inherent characteristics, such as craftsmanship, complexity, and balance. This can reveal that an inexpensive bottle is more enjoyable than a supposedly high-end one.Enhances education: For both novices and seasoned enthusiasts, blind tasting is a fun way to improve sensory skills. It trains the palate to identify specific flavor notes like oak, smoke, fruit, and spice without relying on marketing claims.Levels the playing field: In a group setting, blind tasting allows people with varying levels of experience to participate equally. It promotes discussion about what each person is experiencing, which can highlight nuances others might have missed. Why you should taste your whiskey blindNov 4, 2020 — If two identical wines were served, the subjects preferred what they believed to be the more expensive option. Turns out, there's a psychological reason behind ...RackHouse Whiskey ClubWhen Going Blind Is an Advantage - Whisk(e)ySmiths.comNov 23, 2016 — Are you brave enough to challenge what you know? A blind tasting will help you set aside your expectations. One time, LeAnne and I were doing a double blind tas...whiskysmiths.comHow to host a blind tastingTo ensure a fair and fun tasting experience, preparation is key. Select the whiskies: Choose a group of three to five whiskies, as more can fatigue the palate. For the most accurate comparison, select whiskies of a similar style and proof range (within 10 proof points).Conceal the identities: Before guests arrive, have a non-participant—or yourself, if you are participating—pour each whiskey into identical, numbered vessels, such as carafes or vials.Take notes: Use a tasting mat or scoresheet with numbered spaces corresponding to the samples. The scoresheet can include sections for notes on appearance, aroma, taste, and finish.Taste and discuss:Set out the numbered glasses, palate cleansers like water and crackers, and tasting sheets.Have participants taste each whiskey one by one, recording their personal impressions.Save discussion until everyone has completed their evaluation to avoid influencing others.The big reveal: Once all samples have been scored, unveil the identities of the whiskies and compare notes. This is often the most surprising and enjoyable part of the event. Tell me more about how blind tastings help develop a whiskey palateBlind whiskey tastings are one of the most effective ways to develop a whiskey palate because they eliminate bias and force the taster to rely purely on their senses. Regular blind tasting hones your ability to identify and differentiate subtle sensory characteristics, building a strong "sensory memory" over time. 

We are back again with another amazing story. Today we talk with Brad Irwin of Oregon Spirit Distillers. Out of Bend, Oregon bringing the heat. We talked everything from Rickhouse theft to marketing. Really hope you enjoy.Oregonspiritdistillers.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==thewhiskeyshaman.comTo look at the production team at Oregon Spirit Distillers, you’ll find a story of how amazing spirits aren’t simply made. World-class spirits are a product of a solid worth ethic and a growth mindset. Many of us worked our way up in the production department due to that solid work ethic, an unwavering commitment to quality, and most importantly, an enthusiasm for learning. We humbly nod to those who showed us the way, their ability to teach, and a willingness to share.We are thankful for the body of knowledge created and passed down from generations of distillers that helps us make traditional and authentic spirits from scratch and by the senses. Our goals are lofty, and we accomplish them because of our strong team dynamic. It’s in our name, we are the spirit distillers of Oregon Spirit Distillers. We are proud to work together and make spirits we love to enjoy.BRAD IRWINOwner/Master DistillerWhiskey has three main ingredients: grain, water, and passion. Brad found a natural bounty of all three in his hometown of Bend, Oregon.In 2009, Brad and his wife Kathy embarked on the journey that would eventually create Central Oregon’s first grain to glass whiskey distillery. Local high desert grain and mountain water were easy to source. The region's unique climate provided plenty of corn, barley, wheat, and rye. Crisp and pure water from the Cascade Mountains was abundant. Brad’s passion for history, tradition, and quality is delivered in every drop that Oregon Spirit Distillers produces.2025 has found Brad back on the Production floor and he is loving every minute of it!  "It's great to get my hands dirty again and continue to expand and perfect our processes and products!"All spirit begins with its base ingredients. Ours is born in the grain farms of the High Desert, where hardy grains thrive under the watchful eye of dedicated farmers. Upon receiving these grains, they are run through our mill before being brought to the mash tun, where cascade mountain water will begin to unlock the milled grain and allow it to be transformed into something truly special with the addition of yeast in our fermentation tanks.The resulting ferment is then put through the stripping still, separating its alcohol from the rest of the mash, producing what is referred to as the low wines. The spent grain is then returned to the farmer for their cattle, creating a circle of sustainability that is vital to Oregon’s ecosystem.The low wines then make their way to the core of our operation where they are distilled under careful hands and separated by cut until only the finest, referred to as the hearts, remains.While some of these spirits will receive an infusion of botanicals, our whiskeys continue their process, aging in Kelvin Cooperage crafted barrels each for a minimum of four years, with some spending even longer in this golden maturation.Throughout this process, our High Desert climate continues to seep its way into the spirit, creating temperature fluctuations and an arid environment that increases the barrels influence on the final product, which we encourage by refraining from topping off our barrels. Each spirit, in its proper time, makes its way to the bottling line where we package and prepare it for distribution.With expert distillers and dedicated support staff, we couldn’t be prouder of our production methods, our team, and our exemplary final product.

All right, I have talked about it for so long. Until I'm blue in the face American single malt is here to stay and you need either get on the bandwagon or move over.Today we deep dive into what is American single malt, why American Single Malt. In the future of ASM. I hope you enjoy and keep your mind and your pallet open.Patreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==what is american single malt whiskeyAmerican single malt whiskey is a style of whiskey distilled in the United States, made from 100% malted barley at a single distillery. This distinguishes it from other American whiskies like bourbon, which requires a minimum of 51% corn in its mash bill. In December 2024, the Alcohol and Tobacco Tax and Trade Bureau (TTB) officially recognized American Single Malt as a distinct category with specific standards. As of January 19, 2025, to be labeled as "American Single Malt Whiskey," it must be made from 100% malted barley, mashed, distilled, and aged in the United States at a single distillery. It must be distilled to no more than 160 proof (80% ABV), aged in oak barrels of no more than 700 liters, and bottled at a minimum of 80 proof (40% ABV). Caramel coloring is permitted but must be declared on the label. This formal recognition ensures consistency and authenticity. Comparing American single malt to other whiskiesCompared to Bourbon: Bourbon requires a mash bill of at least 51% corn and must be aged in new, charred oak barrels, while American single malt is 100% malted barley and allows for the use of used barrels.Compared to Scotch: Both are made from 100% malted barley at a single distillery. However, American single malt must be produced in the U.S.. Differences in aging and climate can lead to more pronounced vanilla and caramel notes in American versions, and regional temperature variations further influence flavor profiles. The American Single Malt Whiskey Commission (ASMWC) was instrumental in advocating for official recognition, leading to growth in the craft distillery scene with diverse regional flavor profiles. The American Single Malt Whiskey Commission (ASMWC) played a crucial role in establishing and advocating for the official recognition of American single malt whiskey as a distinct category. Key aspects of the ASMWC's roleDefining the category: The ASMWC worked to establish a standard of identity for American single malt whiskey, outlining specific criteria for its production to ensure quality and consistency. These standards include using 100% malted barley, distillation at a single distillery in the U.S., and maturation in oak barrels (used or new, charred or uncharred) with a maximum capacity of 700 liters.Advocacy and lobbying: The commission actively campaigned for the Alcohol and Tobacco Tax and Trade Bureau (TTB) to recognize American single malt as a formal whiskey category. They collaborated with organizations like the Distilled Spirits Council of the U.S. (DISCUS) and the American Craft Spirits Association (ACSA) to achieve this recognition.Promoting and educating: The ASMWC aims to promote American single malt whiskey and educate both the trade and consumers about the category. This includes distinguishing it from other types of whiskey and showcasing the unique characteristics and potential of American single malts.Supporting growth and innovation: While establishing clear standards, the ASMWC also seeks to foster innovation within the American single malt category, allowing distilleries to experiment with different techniques and flavor profiles. This balance is crucial for both establishing the category's integrity and allowing for its continued evolution. 

“Today we’re heading to the desert — where saguaros stand guard, the sun bakes the earth, and whiskey takes on a flavor you can’t find anywhere else. I’m sitting down with Mark from Whiskey Del Bac, the Arizona distillery turning mesquite smoke, bold ideas, and Southwestern grit into some of the most distinctive American single malts out there. We’ll talk about the magic of desert aging, the art of mesquite malting, and how Whiskey Del Bac is carving its own trail in the whiskey world. So pour a glass, kick back, and join me for a taste of the Southwest — one sip at a time.”Badmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskeydelbac.comThe Story ofLike many great ideas, it came about while drinking Scotch...It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited’ malt instead of peated malt?”‍Stephen couldn’t shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland’s finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.Stephen's Great Aunt, Nina Paul, working in the desert.When daughter Amanda Paul (Stephen and Elaine’s daughter) got wind that her dad was making whiskey, she moved back home to Tucson from New York City in 2011 to make Whiskey Del Bac a business with Stephen. They founded Hamilton Distillers Group and launched the Whiskey Del Bac brand under it. Named after Tucson’s 17th century Spanish mission San Xavier del Bac, Whiskey Del Bac is a combination of English, Spanish and the native Tohono O’Odham tongue meaning “Whiskey of the Place Where the River Reappears in the Sand.” While it may be tempting to call it Del Bac Whiskey, it is Whiskey Del Bac.Amanda helped get the licensing, build the Whiskey Del Bac brand, and together with Stephen they officially launched the whiskeys to a warm reception in the Old Pueblo. As a family, the Pauls set out to define what an American Single Malt Whiskey from the great American Southwest could be. The idea of terroir in whiskey has been much debated, but Whiskey Del Bac has established a flavor profile that is firmly rooted in the desert. Amanda and Stephen inherited a profound love for the desert, which began in their family over a century ago when Stephen’s great grandfather pioneered the date farming industry in Coachella, California. Stephen’s great aunt Nina was a role model for him in how to perceive and appreciate the desert.$120.00Our annual Distiller’s Cuts are ways to explore the seasonality and complexity of American Single Malt Whiskey.The Summer 2025 Distiller‘s Cut features a lightly smoked blend of Sauternes, second-use Whiskey Del Bac, and rhum agricole.

By Patreon request, thanks Chris. Today we get into a little review of the world of whiskey. From what it is, to How to get it on the shelf. Hope you enjoy.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanA crash course on whiskeyWhat is whiskey?Whiskey is a distilled alcoholic beverage made from fermented grains like barley, corn, rye, and wheat, aged in wooden casks. The specific type of grain, how it's prepared, and the distillation and aging processes all influence the final taste and character of the whiskey. Main types of whiskeyScotch: Made in Scotland, primarily from malted barley, aged for a minimum of three years in oak casks, and often has a smoky flavor from peat.Bourbon: Made in the United States, predominantly from corn (at least 51%), and aged in new charred oak barrels, resulting in sweet caramel and vanilla notes.Irish Whiskey: Typically triple distilled for a smoother taste, using malted and unmalted barley, and matured for a minimum of three years.Rye Whiskey: Characterized by its spicy and fruity notes, made with at least 51% rye grain.Canadian Whisky: Aged for a minimum of three years, often lighter and smoother due to the use of column stills.Japanese Whisky: Generally smooth and refined, often double distilled, with less smoky or peaty flavor and subtle fruit, floral, and honey notes.Tennessee Whiskey: Similar to bourbon, but undergoes a charcoal mellowing process before aging, resulting in a sweet and mellow flavor. Key stages in whiskey productionMashing: Grains are mixed with hot water, converting starches into sugars.Fermentation: Yeast is added to the mash, converting sugars into alcohol.Distillation: The fermented liquid is heated in a still, and alcohol vaporizes, separating it from water and impurities.Aging: The spirit is matured in wooden barrels, absorbing flavors and colors from the wood.Bottling: The whiskey is filtered, diluted (if needed), and bottled for consumption. How to taste whiskeyObserve: Examine the color and viscosity ("legs") in the glass.Nose: Gently smell the whiskey, allowing aromas to unfold without overwhelming your senses.Sip: Take small sips, letting the whiskey coat your tongue and noting the flavors and mouthfeel.Finish: Pay attention to the lingering flavors after swallowing.Experiment: Try adding a few drops of water to open up flavors and aromas. Enjoying whiskeyWhiskey can be enjoyed in various ways:Neat: Served without any additions, allowing you to appreciate its pure flavor.On the Rocks: Served over ice, which chills and dilutes the whiskey.With a few drops of water: Can help open up the flavor profile and reduce the intensity.In cocktails: A versatile spirit used in classic cocktails like the Old Fashioned, Manhattan, and Mint Julep. No matter how you choose to enjoy it, taking your time and savoring the experience is the most important part of exploring the world of whiskey.

Well I don't know what to say. Whiskey is changing always moving. But is it going the right way. On todays episode we Talk all about the influencer culture in whiskey and its positive and negative. Let me know how you feel, am I way off. Or is there something to it.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskey influencers are individuals who use social media platforms to share their knowledge, opinions, and experiences related to whiskey, often with a focus on building a community and promoting specific brands or products. They may review different types of whiskey, provide tasting notes, discuss whiskey history and production, or showcase whiskey-related events and experiences. Here's a more detailed breakdown:Content Creation:Whiskey influencers create a variety of content, including reviews, tasting notes, educational posts, and behind-the-scenes looks at distilleries. Platform Focus:They utilize platforms like Instagram, YouTube, TikTok, and blogs to reach their audience. Community Building:Many whiskey influencers aim to foster a community around whiskey appreciation, encouraging interaction and engagement with their followers. Brand Partnerships:Some influencers collaborate with whiskey brands for sponsored content, product reviews, and event appearances, while others maintain a focus on independent and honest reviews. Variety of Approaches:There's a range of styles within the whiskey influencer space, from those who focus on the technical aspects of whiskey to those who emphasize the social and lifestyle aspects. Whiskey influencers collaborate with brands in various ways to promote their products and enhance brand awareness. Here's a look at how these partnerships work and some examples: 1. Types of collaborationsSponsored Posts and Reviews: Influencers create content featuring a specific brand's whiskey, sharing their tasting notes, reviews, and overall experience with the product.Brand Ambassadorships: Brands establish long-term partnerships with influencers who become advocates for their products, consistently featuring them in content and potentially even participating in product development or special releases.Account Takeovers: Influencers temporarily take over a brand's social media accounts, creating engaging content and interacting directly with the brand's audience.Affiliate Marketing: Influencers use unique codes or links to track sales generated through their content, earning a commission on each sale.Giveaways and Contests: Brands team up with influencers to run giveaways or contests that engage audiences and generate excitement around their products.Hosting Events and Tastings: Influencers host live or virtual events, such as distillery tours or tasting sessions, to promote a brand and its offerings.Product Seeding: Brands send free products to influencers in exchange for organic content creation.

Lets head up north the Pennsylvania. Where rye whiskey is king and has a long history. Today we are chatting with Avianna Wolfe and talking all things S&W. From there what made them do this, to preserving heritage and history. Its a epic episode.Stollandwolfe.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop//aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Dick Stoll’s roots stretch back to his tenure at the historic Pennsylvania Michter’s Distillery. There, under the mentorship of Master distiller C. Everett Beam, Stoll honed his skills and mastered the particular style of Pennsylvania whiskey distillation.Despite Pennsylvania Michter’s closure in the 1980s, Stoll’s passion for both whiskey and the region has endured. As a capstone to his career, he partnered with Avianna and Erik Wolfe to revive the historic legacy right here in Lititz, Pennsylvania.Stoll & Wolfe pays homage to centuries of artisanal craftsmanship while ushering in a new chapter in the state’s whiskey legacy. Stoll & Wolfe has worked diligently to produce premier whiskies that capitalize on historic grains, local techniques, and a connection to the larger community. With each meticulously crafted sip of Stoll & Wolfe spirits, one can taste the echoes of Pennsylvania’s rich past and the promise of its enduring legacy in the world of whiskey.Established in 2016, Stoll and Wolfe was founded as a revival of the art of Pennsylvania whiskey distilling and the long storied, tradition that has made the Lancaster region a hot bed for innovation.Pennsylvania’s rich history of American whiskey craftsmanship and heritage dates back to the 1700s. Throughout the history of whiskey making, no distiller has become more synonymous with the Pennsylvania whiskey region than Dick Stoll.To experience the Stoll & Wolfe dedication to distilling, visit us in our tasting room in Lititz, Pennsylvania or place an order in both our local online store or nationwide shipping options. We are excited for you to join us in celebrating our shared history and craft.AMERICAN RYE WHISKEY HISTORY BORN IN LANCASER CO, PA. “The Bomberger Distillery Complex (just over 5 miles from Stoll & Wolfe) represents the transformation of whiskey distilling from a seasonal agricultural enterprise into a large-scale industry specializing in the yearround production of distilled spirits.” -National Register Historic Places • The site has a documented history of spirit production since 1753. Bomberger's was listed on the National Register of Historic Places in 1975, declared a National Historic Landmark in 1980, and was America's smallest commercial distiller at the time of its 1989 closure. • The National Register of Historic Places lists Bomberger’s Distillery amongst the most significant locations in American Manufacturing History amongst the original Anheuser-Busch Brewery, Coca-Cola Bottling Plant in Georgia, Duke Homestead and Tobacco Factory in North Carolina, and the Milton Hershey Mansion. Notable Dates in Local Whiskey History 1753 John and Michael Shenk, Swiss Mennonite farmers, Began Distilling Rye Whiskey at the Site. 1783-1827 Rudolph Meyer (Brother in Law of Michael Shenk) Acquired the Distillery and Operated with Modest Improvements. 1827-1860 John Kratzer (Shenk’s Descendants) Runs Distillery Making Continual Improvements and Expanding Production. 1860-1919 Abraham Bomberger and Sons Operate Until Prohibition Forces Closure of Distillery. 1920-1934 Distillery is Closed Due to Prohibition 1934-1961 Operates Under Variety of Names, Mostly Small Scale Local Production and Contracts 1961-1972 Charles Everett Beam is Master Distiller 1972-1989 PA Michter’s Operational, Dick Stoll Master Distiller

Ok we have talked stills in the past. But never 3 chamber stills. They are unique and different and tend to make a very oily and viscous whiskey. Check it out, sorry it was raining hard in the shed so the mic might be a little hot or laggy. I tried to clean it up.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanA three-chamber still is a type of distillation apparatus, historically used for producing whiskey, particularly rye, in the mid-1800s and early 1900s. It features three separate chambers stacked vertically, each with a specific role in the distillation process. These stills are known for producing a heavier-bodied, aromatic spirit due to the way they extract flavor compounds. Here's a breakdown of the three-chamber still:Design:The still consists of a tall, column-like structure, often made of wood or copper, divided into three chambers. Function:Freshly fermented mash (or distiller's beer) is fed into the top chamber. Steam, generated from the bottom chamber, heats the mash, and vapor containing alcohol and flavor compounds rises to the next chamber. Each chamber has a valve for liquid to flow down to the chamber below. Extraction:The bottom chamber, initially filled with water and then with spent mash, is where steam extracts heavier oils and flavor compounds. Output:The vapor from the bottom chamber then passes through the middle and top chambers, stripping out alcohol and flavor from the mash in each. Historical Use:Three-chamber stills were popular for producing rye whiskey in the mid-1800s but largely disappeared after Prohibition. Why they are used:Flavor profile:Three-chamber stills are known for producing a heavy-bodied, oily, and aromatic spirit, often with lavender-like notes, making them suitable for rye whiskey. Efficiency:The design allows for efficient extraction of flavor compounds from the mash, resulting in a flavorful distillate. Batch process:Three-chamber stills are typically used in a batch process, meaning they are not continuously running, allowing for careful fractionation of heads, hearts, and tails. Modern Revival:Three-chamber stills are making a comeback in some distilleries as distillers seek to recreate the unique flavor profiles of pre-prohibition spirits. Leopold Bros is a notable example of a distillery reviving this style, using a meticulously engineered three-chamber still to produce their signature Three Chamber Rye. Leopold Bros Three Chamber RyeThe Revivial of a Lost American TraditionLeopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey. ​The 2022 summer release of the Three Chamber Rye is a Single Barrel offering. Todd Leopold worked through our dunnage warehouse, searching for the best barrels that are at least 5 years old.He found some commonalities: rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile. Each barrel he selected has differing intensities of these notes and thus every bottle from this collection is marked with the barrel number and the date the barrel was filled. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.