CRAFTED

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.
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TOPICS & TIMES:
Introduction to Hot Sauce (1:35)
Jonathan’s Hot Sauce Journey (4:12)
What Counts as Hot Sauce? (7:55)
The Data: Global Hot Sauce Consumption (21:25)
The History of Tabasco & Cholula (27:00)
The History of Chiles (39:09)
How Does Hot Sauce Work? (50:37)
The Future of Hot Sauce (1:00:50)
Craft Hot Sauce Brands (1:03:06)
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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.
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TOPICS & TIMES:
Craft Collective (1:15)
Louis’ Background (2:38)
White Burgundy (7:06)
Working In Retail (9:46)
Top 50 Restaurants (13:05)
Dogma vs. Drinkability (17:47)
Regression to the Mean (22:22)
The Influence of Taras Ochota (25:03)
Wine Making (30:07)
The Art of Winemaking (33:11)
Post-Natural Wine Making (38:23)
Problems w/ Natural Wine (47:03)
Off-grid Wine Making (51:11)
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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.
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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.
TOPICS & TIMES:
Utah’s Peak Seasons (2:31)
Samson & Water Witch (3:06)
Learning to Bartend In Utah (9:53)
Salt Lake City’s Bar Scene (14:36)
Iron Chef & Hawaii (18:07)
All Things Rum (22:47)
The History of Tiki (25:07)
Hawaiian Localism (47:26)
Returning to Salt Lake City (57:29)
Remora Bar (1:05:38)
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The Donn of Tiki
Remora Bar
B4 Change
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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.
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TOPICS & TIMES:
Founding ‘Tequilas’ (3:34)
Americanized Mexican Cuisine (10:27)
The Low Cabinet: Secret Bottles (15:19)
Origins of Agave Spirits (21:01)
Tequilas Boom and Bust (30:50)
Mescal vs Tequila (41:32)
Tequila’s Monoculture (47:32)
Process vs Aging (1:07:35)
Transparency in Tequila (1:16:46)
RELATED LINKS:
Agave Spirits: The Past, Present, and Future of Mezcals
Siembra Spirits
Tequilas Casa Mexicana
The Tequila Inerchange Project
Siembra Suro Foundation
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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 Vine Street Imports, 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 death of wine’, and explore what actually makes a bottle worth drinking.
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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.
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TOPICS & TIMES:
Ronnie’s Australian Connection (3:37)
Getting Into Wine (6:11)
Bordeaux and Ronnie’s Father (17:34)
Sourcing Australian Wine (22:20)
The Jakarta Story (30:44)
What's Hot In Wine (45:00)
Australian Pinot Noir And Chardonnay (48:49)
What is Value? (49:59)
Emerging Wine Trends (58:49)
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