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Discover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey.

Ryan shares the fascinating journey from using modified water heaters to converting Campbell's Soup production vats into distilling equipment, all thanks to the expertise of a master plumber turned alcohol distiller.

Learn how their custom equipment gives their spirits a distinctive character that "nothing will ever taste like."

• See how commercial kitchen equipment can be repurposed for craft beverage production
• Discover their innovative fuel pump that cuts barrel filling time from 20 hours to just one
• Explore their unique approach to whiskey aging in Colorado's challenging dry climate
• Gain Ryan's perspective on liquor store consolidation and the difficulties of craft distribution
• Understand how they've remained 100% independently owned with no outside investors

This episode is perfect for foodservice professionals, equipment specialists, and anyone interested in the craft beverage industry.

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🥃 Our GUEST

Ryan Morgan
Co-Founder
Branch & Barrel Distilling
Website: Branch & Barrel Distilling

Ryan was born an entrepreneur, following in the footsteps of his father and grandfather. Growing up on construction sites, he learned early on the importance of craftsmanship and the power of teamwork—understanding that through collaboration, anything can be achieved.  In 2015, Ryan co-founded Branch & Barrel Distilling alongside his partners, Scott Freund and Tom Sielaff, driven by a shared passion for quality and innovation.

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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

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🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

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👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.