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An Innovative Copper Method and An Oregonian Distiller in Ireland Join me on this episode to Ireland's Boyne Valley, where we explore the historic and picturesque Brú na Bóinne and the modern Boann Distillery. I sit down with Alex Witt, the head distiller at Boann, who shares his captivating journey from the United States to Ireland and his immersion into the Irish whiskey industry. Alex takes us through the Cooney family's transition from brewing craft beer to creating whiskey, highlighting their passion for the drinks industry and the intimate, collaborative atmosphere of working in a family-run business. Discover the innovative and state-of-the-art facilities at Boann, which are housed in a repurposed car dealership, and get a sneak peek at their exciting new PX cask finish whiskey. In our conversation, we delve into the unique distillation techniques and sustainability initiatives at Boann Distillery. Alex provides insight into the application of nanotechnology in their distillation process, the historical significance of copper in whiskey production, and the potential for new whiskey releases pending regulatory changes. We also touch on Boann's commitment to environmental sustainability, plans for expansion, and their multifaceted visitor experience. With a rich discussion on maturation experiments and the use of diverse casks, this episode is a must-listen for whiskey enthusiasts and those interested in innovative production methods. Thanks everyone for listening, and thank you to Alex for entering the Whiskey Ring! ? Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!? BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn Thanks to our Lead Sponsor, Black Button?Distillery? Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram _________________________________________________________ If you haven’t joined the Patreon community yet, please consider doing so at https://lnkd.in/e9UJqg8c There is 1 more spot available at the $25/month bottle share club level.? If you haven’t yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on?Instagram, Facebook?and LinkedIn, and subscribe to the?newsletter?on the website.? Boann Distillery Boann Distillery Website Boann Distillery on Instagram Boann Distillery on Facebook Boann Distillery on LinkedIn Boann Distillery on X Boann Distillery on YouTube

Have you ever wondered about hop extracts and their role in brewing? Well, you're in luck! In this installment of Minute with a Master Cicerone, Craig Thomas provides an excellent overview of various hop extracts and how they are utilized in beer production. Have you tried any commercial beers that showcase the use of hop extracts in their production?

Bourbon is one of those spirits that seems to be constantly growing in popularity over the years, with many distilleries experiencing both rise and fall. Antique Bourbon was one of the most popular bourbons produced by the Frankfort Distilling Company. Founded in 1902, the distillery was one of six authorized to continue making medicinal whiskey during Prohibition. After changing ownership several times, the distillery closed in the 1960s under the Seagram banner. This page-a-day calendar represents one of our earlier works, created seven years into our ongoing 68-year (and counting) journey. Like the train depicted on this display, we keep on chugging. #AntiqueBourbon #DisplayManufacturing #PlasticManufacturing #TBT #MercuryPlastics

Just a little reminder, that not only do we produce our own brands, we also offer a complete contract bottling / distilling service for existing brands and also those who would like to create their own brand. If you would like more information, please drop James Lewis a message. #contractbottling #contractdistilling #awardwinning

New Trail's story is a testament to the power of a strong brand, smart strategies, and effective distribution. It’s so rewarding to see the growth and success they’ve achieved, especially knowing the role our team played in helping establish their success in Western PA. Their commitment to quality and consistency, paired with strategic expansion, has propelled them to become one of Pennsylvania’s leading breweries and one of the fastest-growing breweries in the country. These strategies aren’t just limited to New Trail—they’ve been the foundation for success with other brands I’ve worked with as well. By applying similar approaches, I’ve seen firsthand how brands can transform their market position and drive significant growth. If you’re looking to replicate this kind of success, here are some actionable steps you can take: 1. Effective Use of Packaging Formats: New Trail’s intentional choice of popular packaging formats, like 19.2 oz. cans and 12-packs, has played a significant role in their growth. While many craft breweries shy away from these formats, New Trail has embraced them to resonate with a broader consumer audience. To start implementing this, evaluate your current packaging options—are there formats that could better align with consumer preferences and capture more market share? Differentiating your brand through smart packaging decisions can drive sustainable and scalable sales. 2. Building Strong Partnerships: The foundation of New Trail’s success lies in its relationships with distributors. They’ve mastered the art of collaboration, ensuring that their distributors are allies in the brand’s growth. They've provided clear and effective plans that serve as blueprints for distributors to execute successfully. They also offer engaging support strategies that ensure distributors have the tools needed to drive the brand’s success. For your brand, start by asking if your distributor relationships are truly collaborative—are you equipping them with the right tools and strategies to succeed? 3. Strategic Market Expansion: New Trail’s calculated approach to expanding into neighboring states like Maryland and New Jersey has allowed them to grow their footprint without overextending. By focusing on key markets where they can build strong relationships and ensure proper execution, they’ve tapped into new opportunities while maintaining their brand’s integrity and success. Think about your expansion plans—are you entering new markets with a clear strategy and support in place? A focused approach can help you grow without spreading your resources too thin. New Trail Brewing’s journey is proof that with the right strategies, growth in today's market is achievable. Don’t miss out on the opportunity to elevate your brand—let’s connect and start building your success today. If you’re interested in discussing how to implement these strategies for your own brand, reach out. Let’s work together to drive similar success for your business.

New Trail Brewing’s journey is a powerful example of what can be achieved with strong branding, smart strategies, and effective distribution. It’s incredibly rewarding to see the growth and success they’ve accomplished, especially knowing the role that our founder, Shane Lohman, played in helping establish their presence in Western Pennsylvania. Their commitment to quality and consistency, combined with strategic market expansion, has made them one of Pennsylvania’s leading breweries and one of the fastest growing in the country. For other brands aiming to replicate this level of success, it’s crucial to implement the right brand strategies—everything from market analysis to building robust relationships with distributors. The craft beer market is competitive, but with the right approach, achieving significant growth is absolutely possible. New Trail Brewing’s success story is a testament to that. If you're ready to elevate your brand and navigate the competitive craft beer market, let's talk. Our expertise can help you build the strategies needed for sustained growth and success.

We're proud to share Anthony's article in this month's issue of The Roanoker Magazine! This deeply researched article focuses on the offering of local businesses Brady's Distillery, Twisted Track Brewpub, Olde Salem Brewing Company, and Big Lick Brewing Company! ?? Check it Out in the link in the comments below!

269. Spending On Whiskey Is Still Up Steve Malloy of Malloy’s Finest and Eric Rosentreter of Old Elk are back to discuss the financial side of whiskey and to drink some American spirits. While sipping on Virginia Distilling Co.’s collaboration with Goose Island and Old Grand Dad 16, we discuss how legacy brands are releasing more LTO’s and earlier than usual; and is building a brand on LTO’s a viable option. We also hit on the small batch blenders and their importance, retailers coming to realization that they’re not the whiskey account that thought they were, and the current glut of whiskey that producers are in. https://lnkd.in/g-t8TzNu

Irish Whiskey - like a phoenix from the ashes! (Part 1) I have been following developments in Irish whiskey with great interest for over ten years. The situation of Irish whiskey has been quite challenging in the past. In 1974/75, four out of six distilleries were closed, with only Bushmills and Midelton surviving. In the following 12 years or so, the situation remained unchanged. In 1987, John Teeling opened another distillery, the Cooley Distillery. A fourth was added in 2003 with the West Cork Distillery. In 2007, John Teeling reopened the Kilbeggan (Locke) Distillery. As a result of the global whisk(e)y boom and the growing craft distillery scene, whiskey production in Ireland became increasingly attractive. New distilleries emerged and old brands were revitalised. Today, 61 whiskey distilleries are once again active in Ireland and a further 28 distilleries are in planning or under construction. Even if the whisky market is currently weakening somewhat, we are confident that the diversity of Irish whiskey will remain for a long time to come. Graphics of the Irish whiskey distilleries see part 2 The Whisky Map app makes it easy to discover and collate facts, figures and details about whisk(e)y. #https://lnkd.in/dzBS8UuY

1804 WHISKEY RECIPE: Ironically, after the Whiskey Rebellion ended in 1794, and George Washington retired as first president, Mt. Vernon became one of the largest distilleries in the country, producing 11,000 gallons of whiskey in 1799. The Distilled Spirits Council of the United States (DISCUS) donated $1,000,000 to underwrite the reconstruction of the distillery at Mt. Vernon (https://lnkd.in/eTbS_y8h). Here is a period recipe that is more likely from Kentucky due to the use of corn: Into each cask or hogshead, throw nine gallons of water heated to ninety degrees of Fahrenheit’s thermometer. Add forty pounds of Indian corn meal; agitate the mass briskly, and let it stand two hours, that it may open and prepare the grain for dissolution. Now twelve gallons of boiling water are added, and briskly worked with the oar, then suffered to stand fifteen minutes. On the top of this, four gallons of luke-warm water are gently poured, and ten pounds of malt gently worked on the top, so as not to intermix with the corn meal, which is in that state suffered to stand thirty minutes. Then fourteen gallons more of boiling water are added to the mass, and worked as before: this in that state is suffered to stand sixty minutes. Then forty pounds of rye meal are now added, and worked well, and just as before, the whole mass is suffered to stand from two to four hours. In proportion to the state of the weather: the calculation is, when cold water filled to within six inches of the top of the cask, will bring down the whole mass to seventy-five degrees. It is now yeasted … covered … and left until fit for the still." Adapted from- "The American Distiller, or the Theory and Practice of Distilling"?by Michael Krafft, 1804. The image below is of our still display at the Whiskey Rebellion Education and Visitor Center. The recipe above is more mash than would fit in our 5-gallon still, and in PA they would be using more rye than corn!! bradfordhouse.org