Podcast

Episode 4. My guests, Bill and Johanna Welter founders of Journeyman Distillery in Three Oaks, MI tell about their wild ride of a journey creating a distillery in a renivated century old corset & buggy whip factory.

Their full line of spirits are certified organic and koshar products grown on their own farm land and others within the surrounding area.

The labor of love that went into building their brand has created a culture of hospitality and wholesomeness you feel when you walk into Journeyman Distillery & Staymaker Resturant.

Listen in to their story and look for their products or ask for it by name.

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Episode 3 features Joe Smith owner and cooper of Croze Nest in Grand Rapids, MI. In the process of learning about whiskey and bourbons, I've often wondered how the barrel plays into the flavor of each product.

The age old question is: Does the bourbon sweet and flavorful taste come from the sweet mashbill...or is it the charred oak barrel that gives it the carmel, nutty layers of flavor? Distillery owners and coopers will never agree, however Joe gives us an inside look at how the whole process works together and you get to see how a barrel is made.

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My 2nd episode features American Fifth Spirits in downtown Lansing, MI. I had a great time talking to the owner, Nick Garyet, and Jessica Reed, General Manager, and their mixologist master Kate Bearup. Kate demonstrates her skills and mixes us a couple of drinks, and we talk about the mixology classes that are available online soon!

Later in the episode, Kristen Sweeney with Salted Soul is back to show us how to use bourbon to make an icing for cinnamon rolls!

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My first episode of Whiskey Wishes and Bourbon Dishes, I had the pleasure to travel to Northern lower Michigan to visit a distillery that is truly a farm to glass production. Listen in as I interview Richard Anderson, Co-Owner of Iron Fish Distillery, as we talk about the distillery, their products, and how they made an outdoor gathering place using teepees!

Later in the episode, I introduce a new cater in the Kalamazoo area, Kristen Sweeney with Salted Soul, and she talks about using bourbon in her menu.