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First Aired - 10/20/2011 03:00PM
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This week U Look Hungry gets drunk on moonshine, or, rather, drunk on talking about moonshine. Host Helen Hollyman (alliteration anyone?) is joined by Colin Spoelman of Brooklyn's own Kings County Distillery who talks about the colorful history of illegally making spirits here in New York and the renaissance that craft distilling is now enjoying. Learn what exactly separates moonshine from other grain spirits, the importance of distilling equipment and barreling, and how some so-called "small batch" distilleries aren't what they seem. The episode is sponsored by Hearst Ranch.
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Moonshine History (16:10)
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U Look Hungry, Kings County Distillery, The Bootlegger, moonshine, making moonshine, distilling alcohol, Kentucky, cultural moonshine, FBI, ATF, whiskey, illegally made spirit, American Distilling Institute, The Fingerlakes, Union Square Farmer's Market, spent grain, how to make whiskey, sustainability,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2011 04:00PM
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This week on Unfiltered, Erin Fitzpatrick is joined by Edgar Brutler of Leo Hillinger Wines. Tune in to hear more about wines from the Austrian region and find out why Austrian reds can be as good if not better than the whites. Learn more about field blends, aging potential and tune in for an on-air tasting. This episode was sponsored by Whole Foods Market
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Unfiltered: Edgar Brutler of Leo Hillinger Wines (18:30)
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Erin Fitzpatrick, Unfiltered, Whole Foods Market, www.WholeFoodsMarket.com, Leo Hillinger, Edgar Brutler, Flash Wine Sale Sites, Edgar Butner, Vienna, field blends, Austrian wine, middle class wines, Austria is known for white wines, aging potential, the US is Austria's 3rd largest export market,To comment on this episode click here. There are currently Comments
First Aired - 05/30/2012 04:00PM
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This week on The Speakeasy, Damon Boelte chats with friend and distiller at Van Brunt Stillhouse, Daric Schlesselman. Tune in to hear what it's like running a small batch distillery and why Grappa got him into this whole business. From sugar to aging, learn about the process of distilling and how different techniques can make different products. This program was sponsored by S. Wallace Edwards & Sons.
"Finishing is a little bit of a challenge for a small distiller. It takes years to have enough mature product to get there. At this point I'm choosing the aging process that I think will do the best for me in the shortest period of time possible."
--distiller Daric Schlesselman on The Speakeasy
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