This week on The Speakeasy, Damon chats with Michael Kinstliek, CEO of Coppersea Distilling. Michael talks about the rise of craft distilling in New York and the country at large and discusses how distillers have followed the model that craft breweries created in the marketplace. Learn what challenges craft distillers are faced with and how specialty distribution is starting to develop across the nation. Find out what factors make or brake small brands and how packaging, price points and quality all contribute to success. Check out CopperseaDistilling.com for more information.This program was sponsored by Hearst Ranch.

"In 2000 there were 25 craft distilleries and now we're up to about 250 firms in the craft distillery market."

"A lot of folks enter the market with a product first attitude over marketing and branding, and the market is fluid enough now that that's not such a bad strategy!"

--Michael Kinstliek, CEO of Coppersea Distilling on The Speakeasy

This week on Let's Eat In Cathy sat down with Matt Greco, chef of Char No. 4 in Brooklyn. Greco speaks about the myriad of whiskey, bourbon, scotch and ryes available at his restaurant, the southern food that accompanies them so well, and what his favorite dark distilled beverage is. Tune in for a breakdown of Matt's favorite ingredients at the moment, why pickled things taste so good with whiskey, and a preview of the upcoming Hudson River Blues and BBQ festival. This episode was sponsored by White Oak Pastures.

Photo: Char No. 4

The Big Deal About Proof by Bobbi Misick

The warm honey tones and spiced flavors of Kentucky bourbon can make for easy sipping. But fans of Maker's Mark weren't so easy back in February when they learned that the company planned to lower its alcohol by volume by three percent, or six proof. Whiskey drinkers' successful revolt resulted in Maker's thinking twice about its decision. So what's the big deal about proof? It turns out bartenders and whiskey distillers may have a difference of opinion on the subject.