Did Accountants Ruin Whiskey? w/ Leopold Bros

What do rye whiskey, fruit brandy, and vinegar have in common? At one point, they were all made on the same kind of still. Todd Leopold, co-founder and owner of Leopold Bros, has spent years resurrecting that lost production method, including commissioning the first three-chamber still built since Prohibition. Today, Todd and Eli discuss what drew Todd to that forgotten technology, and why he believes the results are worth the inefficiencies. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. EPISODE SPONSORS:  DraftKings.com - code: Blister Momentous: livemomentous.com code: Blister RELATED LINKS:  Leopold Bros Get Leopold’s Vinegar Their Collab w/ Prisoner Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: The Peach Harvest (1:50) From Peaches to Spirits (9:23) Colorado Agriculture, Tradition, & Local Sourcing (14:02) The Three-Chamber Still (27:02) Doublers (47:41) Vinegar Production (53:38) Gin Botanicals & Vermouth (1:07:56) The Future of Distilling (1:24:21) CHECK OUT OUR OTHER PODCASTS: Blister Podcast Bikes & Big Ideas GEAR:30 CRAFTED