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CRAFTED

BLISTER

CRAFTED is the podcast from BLISTER that dives deep into the craft world of beer, coffee, whiskey, watches, wine, and more. Our guests are some of the very best and most passionate brewers, distillers, winemakers, coffee producers, retailers, and founders that launched craft companies when success was unlikely, but their passion and principles caused them to forge ahead anyway. CRAFTED explores how things get made, and does so with the remarkable people that insist on making things well.

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23 episodes
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Avg 1 hr 8 min
English

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#125
Thursday · 48 min
Why This Device Could Change the Way You Make Coffee
What exactly is ‘pressure-brewed’ coffee? (Hint: it’s not espresso.) Today, Presston founder Korey Dausz joins Simon Stewart to talk about designing and building a coffee maker that uses pressure to make great coffee, in a simple, plastic-free, sustainable way. 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: Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS: Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Korey’s Coffee Journey (2:20) It’s Possible to Have Great Coffee on the Road (6:08) What is ‘Pressure-Brewed’ Coffee? (8:01) Prototyping (11:01) Built to Last a Lifetime (16:52) Manufacturing in China (19:57) Presston vs. AeroPress (39:38) Pressure, Heat, or Time? (32:05) SEE OUR OTHER PODCASTS: The Blister Vault Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast
#125
Wednesday · 48 min
Why This Device Could Change the Way You Make Coffee
What exactly is ‘pressure-brewed’ coffee? (Hint: it’s not espresso.) Today, Presston founder Korey Dausz joins Simon Stewart to talk about designing and building a coffee maker that uses pressure to make great coffee, in a simple, plastic-free, sustainable way. 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: Momentous: livemomentous.com code: Blister OneSkin: oneskin.co/BLISTER RELATED LINKS: Get Yourself Covered: BLISTER+ Order our 26/27 Winter Buyer’s Guide Enter Our Free Weekly Gear Giveaways TOPICS & TIMES: Korey’s Coffee Journey (2:20) It’s Possible to Have Great Coffee on the Road (6:08) What is ‘Pressure-Brewed’ Coffee? (8:01) Prototyping (11:01) Built to Last a Lifetime (16:52) Manufacturing in China (19:57) Presston vs. AeroPress (39:38) Pressure, Heat, or Time? (32:05) SEE OUR OTHER PODCASTS: The Blister Vault Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.
#124
August 19 · 56 min
High West’s Master Distiller, Isaac Winter, on the Most Misunderstood Word in Whiskey
Today we’re talking with the master distiller of one of the most prominent American whiskey producers of the past two decades, <a href="https://highwest.com/" rel="noopener noreferrer" target="_blank">High West Whiskey</a>. High West built much of its reputation through blending, which has long been a tradition in Scotch whisky but has often been treated with suspicion by American whiskey drinkers. In this episode, master distiller, Isaac Winter, joins us to investigate why blending has been
#123
August 12 · 1 hr 23 min
Zerno Founder Vel Genov on Coffee Grinders, Burr Geometry, Particle Analysis, & More
<a href="https://zerno.co/" rel="noopener noreferrer" target="_blank">Zerno</a> manufactures some of the best coffee grinders in the world, and last week, Jonathan Ellsworth returned to Zerno HQ to get into the weeds with founder, Vel Genov, about coffee grinder burrs, particle analysis, burr geometry, some big updates, and the future of Zerno. If you care about manufacturing in America, or uncompromising craftsmanship, or you love coffee, you need to know the Zerno story.We Wa
#122
August 5 · 1 hr 21 min
The Cult of Mezcal w/ Pedro Jimenez
There are more than 175 species of agave native to Mexico — so why is tequila made from just one? To answer that question, you have to understand centuries of tradition, industrialization, and the forces affecting Mexico's native spirits, and today, Pedro Jiménez, <a href="https://mezonte.com/" rel="noopener noreferrer" target="_blank">founder of Mezonte</a>, joins me to unravel that history and explore one of the world's most fascinating spirits traditions.We Want to Hear from
#121
July 29 · 1 hr 5 min
The Problem with ‘Perfect’
“That’s smooth!” That’s often the first thing someone will say after trying a new drink. But what if that’s a sign that we don’t actually know how to evaluate -- and appreciate -- the thing in the glass we’re holding? In this episode, Nicolas Palazzi, founder of <a href="https://www.pmspirits.com/" rel="noopener noreferrer" target="_blank">PM Spirits</a>, joins Eli to discuss how artisanal producers think about the difference between perfection and excellence.We Want to Hear fr
#120
July 22 · 1 hr 8 min
Hot Sauce, Human History, & Some Big Existential Questions
Hot sauce — many of us love it, but few of us know how & why it came to be; how it works; how it could kill you and how it might save you; and why exploring these topics actually leads into some big questions about the evolution of humankind itself. Jonathan Ellsworth & Eli Brown discuss.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? <a href="mailto:info@blisterreview.com" rel="noopener norefe
#119
July 15 · 1 hr
What is “Post-Natural” Wine?
According to all the headlines, the wine industry is in trouble — sales are plummeting, major producers are shrinking their portfolios, and the natural wine movement has become a punchline. But what if wine isn't actually in crisis at all? Louis Schofield, founder of World Apart Wines, joins us to argue that the industry is simply returning to reality after years of unsustainable growth. We Want to Hear from You!Have a topic, craft category, or craft compan
#118
July 8 · 1 hr 12 min
The Rise, Fall, and Revival of Tiki
Tiki is easy to dismiss: themed mugs, carved idols, Hawaiian shirts, and over-the-top cocktails. But the real history is far more interesting. After nearly disappearing in the 1970s, tiki is being revived and redefined by a passionate group of bartenders. Today’s guest, Sam Miller, is one of the people leading the charge, breathing new life into a style of drinks we almost lost.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to
#117
July 1 · 1 hr 21 min
Saving Tequila w/ David Suro
What happens when a category's success leads to its demise? Tequila is the fastest-growing spirit in the world, yet its popularity has put it on a path to extinction. In this episode, David Suro joins us to discuss the world of agave spirits, from smuggling tequila into the U.S. for tastings in the 1980s to the rise of industrialized production methods that he believes have put the entire category at risk of disappearing overnight.We Want to Hear from You!Have a
#116
June 24 · 1 hr 8 min
Who Decides What We Drink?
Who decides which wines make it to wine shop shelves and restaurant lists? For decades, importers like Ronnie Sanders have quietly helped shape the way we drink wine. As the founder of <a href="https://vsimports.com/" rel="noopener noreferrer" target="_blank">Vine Street Imports</a>, Ronnie has spent the last two decades building a reputation for finding overlooked winemakers long before the rest of the industry. In this episode, Ronnie and Eli dig into emerging wine trends, his take on ‘the
#115
June 17 · 1 hr 8 min
How to Build the Best New Restaurant in America: Bûcheron owners, Jeanie & Adam Ritter
<a href="https://bucheronrestaurant.com/" rel="noopener noreferrer" target="_blank">Bûcheron</a> (French for “lumberjack”) in Minneapolis, Minnesota, won the <a href="https://www.jamesbeard.org/events/platform-dinner-bucheron-2025-best-new-restaurant" rel="noopener noreferrer" target="_blank">James Beard Foundation</a> award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Ada
#114
June 10 · 57 min
The Case Against Imitation: Brianne Day, Founder of Day Wines
For decades, Oregon’s winemakers have looked to France as the standard setter for what constitutes great wine. Brianne Day, founder of <a href="https://www.daywines.com/" rel="noopener noreferrer" target="_blank">Day Wines</a>, thinks it's time to stop doing that. Brianne has spent her career exploring what makes Oregon's vineyards unique. Today, we discuss her winemaking philosophy, biodynamic farming practices, and why Oregon's most exciting wines are the ones that aren’t trying to be from
#113
June 3 · 1 hr 2 min
Cocktails in the Desert? Scott Gardner of Water Witch
Salt Lake City shouldn’t be home to one of America’s best cocktail bars. And yet, despite Utah’s strange liquor laws and its distance from traditional cocktail meccas, that’s exactly what makes <a href="https://waterwitchbar.com/" rel="noopener noreferrer" target="_blank">Water Witch</a> so interesting. After the Blister team stumbled across <a href="https://waterwitchbar.com/" rel="noopener noreferrer" target="_blank">Water Witch</a> on a recent trip, Eli wanted to find out how owner / opera
#112
May 27 · 1 hr 25 min
Our CRAFTED Trip Report: Washington DC & Manhattan
Jonathan just got back from an incredible 12-day trip to Washington DC and Manhattan, and had a ton of notable ‘CRAFTED’ experiences. So he and Eli Brown talk about a bunch of them, and we’d love to hear your thoughts on some of the places we mention — or some additional places you think we need to check out next time we’re in DC / NYC.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? <a href="mailto:info@blister
#111
May 20 · 1 hr 11 min
How Good is Good Enough? Craft Pursuits & Diminishing Returns
How good is good enough? For those of us obsessed with any craft category (e.g., coffee, watches, wine, knives, audio gear, etc), we can find ourselves crossing the line of ‘diminishing returns,’ where we keep chasing some notion or ideal of perfection. So why do we do this? Today, our CRAFTED co-hosts, Eli Brown, Jonathan Ellsworth, & Simon Stewart discuss.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Em
#110
May 6 · 1 hr
Elizabeth Chubbuck of Murray’s Cheese on Quality, Value, & the Virtue of Inefficiency
Cheese can cost $12 a pound, or upwards of $100 for a wheel of the same size. So what is actually driving that difference in price, and is the most expensive option really worth it? Today, Elizabeth Chubbuck of <a href="https://www.murrayscheese.com/?gad_source=1&gad_campaignid=92598300&gbraid=0AAAAAD0bpQydod4QqC2gebqXWi1fEz_R-&gclid=Cj0KCQjwh-HPBhCIARIsAC0p3cfpNKx0fLsWshAQdw0UMM05TRDDov1Wp4e1TzQYbB2M1-QMmA1WCHEaAlojEALw_wcB" rel="noopener noreferrer" target="_blank">Murray’s Chee
#109
April 29 · 1 hr 32 min
Our CRAFTED Trip Report: Blister Summit & Salt Lake City
We just wrapped up our Blister Summit at Snowbird, then Jonathan Ellsworth, Sascha Anastas, and Eli Brown spent a pretty amazing 24 hours in Salt Lake City, where we discovered some fantastic restaurants, coffee shops, bars, and bakeries. So today, we’re reporting on what we ate, drank, and saw. Give it a listen, then let us know your thoughts!We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? <a href="mailto:info
#108
April 8 · 1 hr 6 min
A Unified Theory of Cocktails with Dr. Kevin Peterson, Part 3
The neighborhood bar is one of the last places untouched by AI, big tech, and all their algorithms. But what if that’s actually holding each us back from finding our “perfect” drink? In Part 1 and 2 of this series, we explored Dr. Kevin Peterson’s Cocktail Theory. And in this episode, we turn to his latest project, which aims to decode your taste and guide you to the drinks you didn’t know you were looking for. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Castalia’s Tasting Menu (5:43) Consumer Preferences (12:20) Recommendation Algorithms (17:47) Data Analysis (22:09) Drinks Based On Data (31:33) The Role Of Key Words (42:22) The Applebees Rule (48:41) Operating Rules (56:52) Bartending as Craft or Science (1:00:01) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.
#107
April 1 · 1 hr 3 min
Doug Frost on the Most Elite Certifications in the Wine World — and Why They Matter
Top mountain guide certifications (like AMGA and IFMGA) have a pass rate of around 70%. But what if we told you that in the wine world, the most rigorous certifications have a pass rate that’s only about 8% — and it’s often lower than that. The certifications of ‘Master Sommelier’ and ‘Master of Wine’ are two of the most demanding in any field. And our guest today, Doug Frost, is one of only three people in the world to hold both. So Doug and Eli dig into what makes these courses so challenging; the differences between the two; and, most importantly, why they matter. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Doug Frost’s Background (2:11) Becoming a Sommelier(8:15) Outdoor Industry & Wine Industry (11:56) Certifying Organizations (13:25) Benefits of Low Pass Rates (30:17) Exams (32:15) Trick Questions (35:30) BUSA (40:18) Echolands (48:42) Visiting The Winery (1:00:28) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

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