The Distillery Nation Podcast

On this episode of the Distillery Nation Podcast, I talk with Sam Filmus of ImpEx Beverages, the US importer behind Kilchoman and a range of premium spirits. Most episodes feature distillers, but Sam brings the view from the other side of the deal: the importer deciding which brands make it to American shelves. Sam started a wine distribution company in California in 1997, bringing in traditional Moldovan dessert wines. When younger drinkers moved away from those styles, he moved into spirits. The distribution lessons he learned along the way still shape how ImpEx works today. We talk about his first whiskey, Chivas Regal, and why blends deserve more respect than they get. Sam explains the shift he sees in the market: people buying one great bottle instead of several ordinary ones. That shift rewards higher proofs, single-cask releases, transparency, and a real story. Sam also shares a hard lesson. A single-cask release priced too high for the market didn't sell, however good the whisky was. Technical quality alone doesn't sell a bottle. We discuss the late Dr. Jim Swan and his influence on distilleries in hot climates and on cask selection. Sam also explains what he looks for in a new partner. Shared philosophy comes first, then the quality of the whisky and the packaging.

On this episode of the Distillery Nation Podcast, I sit down with Ryan Myhre, Director of Brewing and Distilling at Talking Cedar Distillery. Talking Cedar is the first tribally owned distillery in the United States, owned by the Chehalis Tribe in Washington. Ryan didn't take a straight path into distilling. He has a PhD in chemical engineering, spent time as a stay-at-home dad, and started homebrewing. He then worked at several breweries before joining Talking Cedar as quality manager and eventually becoming head distiller.

Steven Beam, master distiller at Limestone Branch Distillery and Yellowstone Bourbon, joins the show to talk about starting the distillery in 2008 with a self-funded, family-run 150-gallon pot still.

When does the romance of the pot still stop making financial sense? For Kris Bohm, who has spent his career designing, installing, and running both batch and continuous systems, the answer comes down to a number and the honesty to act on it. On this episode of Distillery Nation, I sat down with Kris of Distillery Now Consulting to dig into a debate most of us argue with feeling instead of math. Kris brings both. He walked me through the technical differences making cuts by taste and temperature on a pot still versus flash-extracting ethanol through sieve trays in about two minutes on a column — and then got to the part that matters for anyone signing equipment checks: around 200 to 250 barrels a year, the economics flip. Above that line, an 18-inch column produces the same volume in a quarter of the time at less than half the utility cost. What struck me most was a story from a tequila operation in Mexico. The batch product cost $20 a liter to make and tasted better. The column product cost $5 and outsold it anyway. The market doesn't always reward the harder road a lesson I've lived myself, having built my identity around a direct-fire pot still before the math pushed me toward contract distilling for volume while keeping special batch releases alive. Kris was equally direct about sourcing: it isn't a shortcut or a sin. He sourced for three years before releasing his own distillate and told his customers exactly that. Transparency, not method, is what earns trust. Whether you're sizing your first still or rethinking the one you have, this conversation is full of math worth doing and assumptions worth questioning.

What happens when a whiskey critic stops writing about great whiskey and starts making it? For Jay West, the answer is Provenance Bourbon and the journey in between is one worth hearing. On this episode of Distillery Nation, I sat down with Jay West, the principal whiskey maker behind 1787 Provenance Bourbon and Reverie's, both produced through Middleburg Barrel Company in Virginia. Jay's path to production is anything but conventional. He started writing about whiskey in 2015, not as a career move, but as a way to learn. Those notes, shared openly with the online community, slowly built something rare in any industry: trust.

  In this episode of the Distillery Nation Podcast, Ian Stirsman, the master distiller of Ross and Squibb (formerly MGP), shared his journey into the whiskey industry and discussed the evolution of the distillery from MGP to its current rebranded identity. Ian's path into whiskey was unexpected. He started as a process engineer at a paper mill before being recruited by MGP Distillery in Lawrenceburg, Indiana. Working alongside experienced distillers like Greg Metz and Gordon Working, he learned the craft hands-on and eventually became master distiller—a dream job he didn't even know he was looking for. The rebrand from MGP to Ross and Squibb wasn't about attracting tourists. It was about honoring the distilling history in Lawrenceburg that goes back to 1847 with the Rossville Distillery and 1869 with the Squib Distillery. The MGP name, which came along in 2011, didn't reflect that long heritage. Ian explained the challenges of scaling up whiskey production, particularly maintaining quality and consistency as operations grow. From managing grain supplies to controlling fermentation and barrel aging at a large scale, every step requires attention to detail. He talked about the different maturation environments they use—various rickhouse styles and storage locations—to create different flavor profiles. Ross and Squibb holds a unique position in American whiskey. They supply whiskey to many craft distilleries while also making their own brands like Remus and Rossville Union. Ian emphasized they put the same care into every barrel, whether it's for their own brands or for customers. The conversation touched on today's whiskey market, where consumers are looking for quality products at fair prices. Ian stressed the importance of experimentation with different grains and processes, and the role sensory training plays in keeping quality high. His main advice? Make whiskey you love and hope others will enjoy it too. Don't just chase trends—stay true to your vision.

In the latest episode of Distillery Nation Podcast, we sit down with Brent Elliott, the Master Distiller behind one of Kentucky's most beloved bourbon brands—Four Roses. Known for their distinctive high-rye mashbills and exceptional craftsmanship, Four Roses has earned its place as an iconic name in the bourbon world, and Elliott's expertise is a driving force behind that reputation. Elliott takes us on a fascinating journey through his path to becoming a master distiller, sharing the experiences and mentors that shaped his approach to whiskey making. His story offers valuable insights into how passion and dedication can lead to mastering one of America's most revered crafts. One of the most intriguing aspects of our conversation centers on Four Roses' experimental approach to smaller batch productions. Elliott reveals how the distillery uses these limited runs to push creative boundaries, test new techniques, and develop profiles that might one day influence their core lineup. It's a glimpse into the innovative spirit that keeps established distilleries at the forefront of the industry

In our latest episode of The Distillery Nation Podcast, we dive into the remarkable transformation of Doc Swinson's Whiskey with Master Blender Jesse Parker. What makes this story particularly fascinating is how the company evolved from helping other businesses scale to becoming a premium whiskey brand themselves. Jesse's journey into master blending showcases the artistry behind exceptional whiskey creation. During our conversation, he revealed the influences that shaped his distinctive style, his favorite glassware for blending sessions, and the methodical approach he takes to craft each expression. His philosophy goes beyond simply mixing whiskeys—it's about understanding how each component interacts to create something truly extraordinary. What resonated most was Jesse's commitment to continuous learning. He shared insights about the books and resources that have influenced his craft, demonstrating the intellectual curiosity that drives exceptional blenders. From his early days in the business to developing Doc Swinson's signature expressions, Jesse's path illustrates how passion and expertise can transform both a company and an industry.

In our latest episode of the Distillery Nation Podcast, we sit down with Caitlin Bartlemay, Master Distiller at Clear Creek Distillery, to explore one of America's most innovative craft distilling stories. From her early steps into the industry to mastering the art of fruit brandy production, Caitlin's journey reflects the passion and precision that have made Clear Creek a standout in American spirits. Clear Creek Distillery has been focused on brandy production since its founding, with a particular expertise in pear brandy that sets them apart from other American distilleries. Their famous pear-in-bottle offering represents more than just a novelty—it's a testament to the patience and craftsmanship required in fruit brandy production. Caitlin walks us through the meticulous process of growing pears inside bottles, a technique that requires timing the attachment of bottles to pear trees at just the right moment in the growing season.

In this month's solo episode of the Distillery Nation Podcast, I'm taking you behind the scenes of my journey creating our flagship tasting room in North Bend. I start with the practical foundation—my 16-page feasibility document that helped determine if this venture could actually succeed. I share how I worked with the economic development department to find the perfect property and leveraged ARC GIS data to understand consumer patterns in the area. You'll hear about the seven essential books that guided my tasting room development and my experiences with bar design—comparing Krowne and Glastender for UI mockups before ultimately partnering with a local restaurant supplier. This episode is packed with real-world advice, including how I found incredible deals on commercial equipment through Facebook Marketplace, like a nearly-new dishwasher that saved thousands. I also discuss the critical concept of "useful absurdity"—creating standout features that drive your marketing message tenfold, similar to a Texas bookstore that transformed an old fireplace into a photo-worthy book display that attracts customers daily.