Part 2 - Concept Two Seven Eight

Concept Two Seven Eight is literally the first bar and restaurant within San Diego County (on record) to actively pursue locally made distilled spirits for their bar. They carry over 90+ bottles of small batch spirits made at distilleries from San Diego to Los Angeles.

Currently located in the neighborhood of Hillcrest, San Diego, California; one of the owners Bill Franzblau sat down with us and went over the concept behind Concept Two Seven Eight. Along with his partners Deb and Jessica, they also own a bar/lounge around the corner called CJ's Club.

Our invited guests had an honest reaction and open conversation around drinking locally made booze. Bill was happy to share his experience and thoughts about it from a restaurateur's perspective. Sampling around 10-12 locally made spirits, everyone gave their opinion to understanding the difference between drinking high quality small batch distilled spirits vs name brand spirits which typically use fractionation distilling in order to produce larger quantities of booze.

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Sheila Owens

David Hancock

Jehannah Hakim-Lozano

Jesus Lozano

 

Topics and honorable mentions to this podcast episode include:

Misadventure (vodka) & Company

Venom Vodka

Pier View Gin

Foxlore Gin (Swinford Spirits)

Seven Caves gin

You & Yours Distilling Co.

Cutwater Spirits

Malahat Spirits Co.

Henebery Celebrated Whiskey

Perfect Soul Whiskey

The California Spirits Company bourbon

FruitCraft Fermentery & Distillery

San Diego Distillers Guild

Red Trolley Ale (Karl Strauss Brewing Co.)

Bronx Pizza

Dave and Buster's

San Diego Magazine

Mission Valley, San Diego

Bonita, San Diego

City Heights, San Diego

Hillcrest, San Diego

University Heights, San Diego

North Park, San Diego

Garden vodka (Greenbar Distillery)

FAIR. Vodka (made from quinoa)

Speed rail

Whiskey stones or steel cubes

Microbrewery

Satellite tasting rooms

Old Fashioned cocktail

 

Thank you Bill for allowing SDCC to record our podcast at your bar and restaurant. This concept of supporting San Diego locally made distilled spirits is trend-setting. We are hopeful that more and more San Diego establishments will follow this trend; and support San Diego businesses who make distilled spirits so that we all can build our economy together.

Cheers, salud, and kanpai!

#distilledandbottledbysandiego

Part 1 - Concept Two Seven Eight

Concept Two Seven Eight is literally the first bar and restaurant within San Diego County (on record) to actively pursue locally made distilled spirits for their bar. They carry over 90+ bottles of small batch spirits made at distilleries from San Diego to Los Angeles.

Currently located in the neighborhood of Hillcrest, San Diego, California; one of the owners Bill Franzblau sat down with us and went over the concept behind Concept Two Seven Eight. Along with his partners Deb and Jessica, they also own a bar/lounge around the corner called CJ's Club.

Our invited guests had an honest reaction and open conversation around drinking locally made booze. Bill was happy to share his experience and thoughts about it from a restaurateur's perspective. Sampling around 10-12 locally made spirits, everyone gave their opinion to understanding the difference between drinking high quality small batch distilled spirits vs name brand spirits which typically use fractionation distilling in order to produce larger quantities of booze.

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Sheila Owens

Jehannah Hakim-Lozano

Jesus Lozano

David Hancock

 

Topics and honorable mentions to this podcast episode:

Kalifornia Distilleries, Inc.

Seven Caves Spirits

Ballast Point

Cutwater Spirits

Old Harbor Distilling Co.

U4Rik

The California Spirits Company

Misadventure & Company

Venom Vodka

San Diego Distillery

Swinford Spirits

Pier View (87 Spirits, LLC)

You & Yours Distilling Co.

Henebery Whiskey

Malahat Spirits Co.

Greenbar Distillery

Black Cow Vodka (vodka made from milk products)

Fusel oils (acetone and methanol) vs ethanol

Heads, hearts, and tails

Glittery beer (aka Unicorn beer)

Peated whiskey

Juniper berry

 

Thank you Bill for allowing SDCC to record our podcast at your bar and restaurant. This concept of supporting San Diego locally made distilled spirits is trend-setting. We are hopeful that more and more San Diego establishments will follow this trend; and support San Diego businesses who make distilled spirits so that we all can build our economy together.

Cheers, salud, and kanpai!

Part 3 - Seven Caves Spirits

Seven Caves Spirits is one of San Diego County's distilleries.

Currently located in the neighborhood of Miramar; we had a Willy Wonka-like experience with the owner, Geoff Longenecker. He prides himself on creating unique and diverse batches of distilled spirits. We actually had a rare chance to taste a one of a kind delicious gin coming right out of the still at over 150 proof. CRAZY AWESOME RIGHT?

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Jacqueline Campos

Monica Allen

Aundreja Michelle

Danielle del Muro

Brent

 

Topics and honorable mentions to this podcast episode:

01:31 - Oh here's another good question...tasting rooms...?

05:40 - Is San Diego the only County creating all these variations of alcohol?

07:20 - What does Seven Caves mean?

08:20 - Your barrels?

17:30 - The rum I make is different...

21:47 - Additional guests

22:30 - What's your schedule typically?

29:46 - Did you say hi to Lionel Richie?

32:26 - DISTILLED AND BOTTLED BY

36:46 - I'm ready to buy bottles...Julie get your glass!

41:51 - Each batch is different?

42:12 - The challenge to barrel aged gin is...

45:32 - Gotta try the syrup (aka crack-in-a-bottle)

49:46 - Andrea's being weird with Geoff's barrels

51:31 - When will you do the cherry brandy?

53:19 - I'm legally allowed to sell three 750ml bottles per person per day

54:44 - Thank yous from everyone

AleSmith Brewing Company

Ballast Point Brewing and Spirits

Rough Draft Brewing Company

Cutwater Spirits

The Lost Abbey

Pure Project Brewing

Mikkeller Brewing

Latitude 33 Brewing

Duck Foot Brewing Company

White Labs

Malahat Spirits Co.

Setting Sun Sake Brewing Co.

Newtopia Cyder

Mike Hess Brewing

Lost Cause Meadery

Old Harbor Distilling Co.

Kettner Exchange

The Grass Skirt

Scripps Pier

Tourmaline Surfing Park

Gibson cocktail with fish gin

Singapore sling cocktail with cherry brandy

Mojito cocktail

Cherry bounce

Cherry ester

Small barrels to age faster

Mead, Soju, Stevia, Umami

 

Thank you Geoff for allowing SDCC to record our podcast at your 'mad scientist-like' distillery. We look forward to our next encounter.

Cheers, salud, and kanpai!

Part 2 - Seven Caves Spirits

Seven Caves Spirits is one of San Diego County's distilleries.

Currently located in the neighborhood of Miramar; we had a Willy Wonka-like experience with the owner, Geoff Longenecker. He prides himself on creating unique and diverse batches of distilled spirits. We actually had a rare chance to taste a one of a kind delicious gin coming right out of the still at over 150 proof. CRAZY AWESOME RIGHT?

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Jacqueline Campos

Monica Allen

Aundreja Michelle

Danielle del Muro

Brent

 

Topics and honorable mentions to this podcast episode:

01:30 - Intro to the show

04:08 - Blood orange gimlet cocktail: Seven Caves gin, blood oranges, and in-house made Seven Caves simple syrup

06:21 - This is going to wreck you...sorry (rum barrel aged maple syrup)

10:45 - The finished product of fresh gin tasted right out of the still

12:33 - How did you know gin flavor was going to change so drastically?

12:52 - Everybody get your glass...we'll save it! (Willy Wonka again)

15:20 - Agave spirit program (Jackie's scared)

19:40 - Gin based off of agave spirit and lime...yummmm

23:37 - Why is gin such a scary thing?

27:55 - What's with all these barrels?

29:48 - What do you think about hemp?

34:15 - Tasting peated single malt whiskey aged only 8-days

37:13 - What did you do before distilling?

41:40 - Why get into distilled spirits business and what did you find frustrating?

48:59 - Craft alcohol has changed alot in last 5 years

Cutwater Spirits

Trench Shoring Co.

FruitCraft Fermentery & Distillery

Trent (San Diego Distillery)

Poffenberger Peated Whiskey (The California Spirits Company)

Candace Moon (craft beer attorney)

Home Brew Mart

The Grass Skirt

Kettner Exchange

Concept Two Seven Eight

Rancho Santa Fe

Cooperage

Milk Punch

Tales of the Cocktail

Halitosis

Cajeta based whiskey

Juniper berry

Madeira wine finished rum

CBD

Erewhon Natural Foods

French oak, Hungarian oak, Oregon oak

Charred barrels vs toasted barrels

Stave

Farm-to-table

Rockfish

Alegria (Mexican candy)

 

Thank you Geoff for allowing SDCC to record our podcast at your 'mad scientist-like' distillery. We look forward to our next encounter.

Cheers, salud, and kanpai!

Part 1 - Seven Caves Spirits

Seven Caves Spirits is one of San Diego County's distilleries.

Currently located in the neighborhood of Miramar; we had a Willy Wonka-like experience with the owner, Geoff Longenecker. He prides himself on creating unique and diverse batches of distilled spirits. We actually had a rare chance to taste a one of a kind delicious gin coming right out of the still at over 150 proof. CRAZY AWESOME RIGHT?

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Jacqueline Campos

Monica Allen

Aundreja Michelle

Danielle

Brent

 

Topics and honorable mentions to this podcast episode:

01:53 - And we begin our juniper-orange gin experience

02:43 - What kind of oranges? Valencia oranges, blood oranges, and cara cara oranges

06:15 - Re-distilled if not consumed within 60 days

07:23 - Jackie explains her typical gin bar experience

08:13 - Craft gin is a thing right now

09:05 - Gin batch no. 001

11:30 - Bourbon used to be dad's drink

13:28 - Getting a little deeper in gin run...batch no. 002

14:02 - Zero sugar in distilled spirits

17:20 - What's in this place?

18:13 - I don't believe in uniformity of my product

20:47 - Open unjacketed fermentation

21:40 - Fingering freshly distilled 160 proof gin right out of the still (aka Willy Wonka experience)

28:58 - What's your background?

30:47 - Tank of shame and super-conservative cuts to the alcohol

35:24 - Adding sugar masks the complex flavors of rum

39:44 - 3 things that happen when becoming a distiller

41:45 - Barrel aged rum maple syrup (aka 'crack cocaine in a bottle'), but first...let's do a cocktail

43:35 - Paper plane cocktail: 1-part Seven Caves rum, 1-part Aperol, Amaro, blood oranges (or 'Gummy Bear' cocktail coined by Julie)

Escondido, CA

Rancho Santa Fe, CA

Gin craze era

FruitCraft Fermentery and Distillery

Milkshake IPA

Sugar wash for rum base

Grain neutral spirit (pre-bought)

Mash tun, fermenting tanks, and plate column stills

Reflux in distillation

Gin basket

Reverse osmosis water

Keto diet

Aperol spritz

Bill Rogers (Liberty Call Distilling LLC)

Farm-to-Table trend

Craft cocktail

 

Thank you Geoff for allowing SDCC to record our podcast at your 'mad scientist-like' distillery. We look forward to our next encounter.

Cheers, salud, and kanpai!

Part 3 - FruitCraft Fermentery & Distillery

FruitCraft Fermentery & Distillery is one of a very few American businesses fermenting various kinds of fruit and making eau-de-vie distilled spirits.

Located within the San Diego County neighborhood of Hillcrest, we spent the evening with one of the co-founders to this up and coming start-up, Alan Haghighi. He educated us on the art of making eau-de-vie "water of life" spirits. We do get into the weeds about why not too many other businesses in America are fermenting various kinds of fruit; and why did they choose to become an employee owned co-op in order to inspire the next generation of start-ups.

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Sandrine Rattier

Brittney Haselton

Garland

Karla

Ed

Brissy Twohig

 

Topics and honorable mentions to this podcast episode include:

02:10 - Who else is part of the FruitCraft team? Cocktail program-Justin; Chef-Amanda

03:58 - Live edge table made from one tree

04:37 - What other types of things beside fermenting and distilling do you do here?

06:05 - What's the membership?

08:57 - Thai food standards for bloody mary spiciness

12:00 - Levels of distillation dictate flavor and smoothness of spirits

17:22 - If we really start drinking...the conversation starts shifting

17:59 - A co-founder shouldn't be cleaning toilets all the time

24:53 - I feel my buzz now

26:46 - Fix business, you fix the world

31:40 - Are there any women in this industry?

35:30 - Best menudo (libro)?

41:17 - Oh hi Amanda!

45:54 - Cheers, goodbye, and thanks to Alan

Calligraphy

Growler

Nomad Donuts

You & Yours Distilling Co. (Laura)

U4Rik Vodka

Copper Collar Distillery

Misadventure Vodka

Fusel (alcohols) oils

Casey (The California Spirits Company)

Princess Hair Diaries

Vista, CA

Lore on Netflix

Barrio Logan, San Diego

Mezcal

Prickly Pear

Pulque blanco, quino (cinchona), tepache, ponche

Liberty Call Distilling LLC

Seven Caves Spirits

 

Thank you Alan for allowing SDCC to record our podcast at your fermentary. We look forward to our next encounter.

Cheers, salud, and kanpai!

Part 2 - FruitCraft Fermentery & Distillery

FruitCraft Fermentery & Distillery is one of a very few American businesses fermenting various kinds of fruit and making eau-de-vie distilled spirits.

Located within the San Diego County neighborhood of Hillcrest, we spent the evening with one of the co-founders to this up and coming start-up, Alan Haghighi. He educated us on the art of making eau-de-vie "water of life" spirits. We do get into the weeds about why not too many other businesses in America are fermenting various kinds of fruit; and why did they choose to become an employee owned co-op in order to inspire the next generation of start-ups.

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Sandrine Rattier

Brittney Haselton

Garland

Karla

Ed

Brissy Twohig

 

Topics and honorable mentions to this podcast episode include:

01:44 - Pumpkin spice wine

04:07 - Pineapple wine...PINEAPPLES!

06:51 - Wine industry after prohibition

07:22 - Some asshole wants to be rich...

09:02 - More guests to introduce

11:30 - I've raised money from regular ass people

13:20 - What is guanabana?

17:54 - Let's get the spirits goin'

19:43 - EAU-DE-VIE

20:13 - Pomegranate eau-de-vie has a tequila quality to it

22:15 - Eau-de-vie is the anti-vodka

23:19 - Craft spirits vs small batch spirits

27:20 - How does the wine become a spirit?

30:46 - Pineapple eau-de-vie

33:09 - Can you distill perfume and drink it?

34:35 - Cranberry eau-de-vie

35:30 - Barrel discussion

37:00 - Will you grow your own fruit? Sustainability and market share

42:17 - Micro brewery vs local bars/restaurants

46:58 - California wine lobbied to get benefits from liquor laws

50:40 - What is soda trying to be anyway? Average evil person

Dave and Busters

WINE SNOBS SUCK!

Stone Brewery (beer vs wine dinners)

Third Avenue Village

North Park

La Jolla

Del Mar

Lomas Santa Fe Country Club

Cherimoya

Vom Fass Hillcrest

Fusel (alcohols) oils

Alcohol in hair products (article by Princess Hair Diaries-Juliana)

Disney craft beer

Winery license, brandy license, still license

Fruit beer, mead, cider, kombucha, and armagnac

 

Thank you Alan for allowing SDCC to record our podcast at your fermentary. We look forward to our next encounter.

Cheers, salud, and kanpai!

Part 1 - FruitCraft Fermentery & Distillery

FruitCraft Fermentery & Distillery is one of a very few American businesses fermenting various kinds of fruit and making eau-de-vie distilled spirits. 

Located within the San Diego County neighborhood of Hillcrest, we spent the evening with one of the co-founders to this up and coming start-up, Alan Haghighi. He educated us on the art of making eau-de-vie "water of life" spirits. We do get into the weeds about why not too many other businesses in America are fermenting various kinds of fruit; and why did they choose to become an employee owned co-op in order to inspire the next generation of start-ups.

Hope you enjoy the show.

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Invited guest(s) include:

Sandrine Rattier

Brittney Haselton

Garland

Karla

Ed

Brissy Twohig

 

Topics and honorable mentions to this podcast episode include:

01:58 - Juliana has a decoration idea for seating area

03:42 - What kind of private events do you normally host here?

04:16 - Understanding EAU-DE-VIE "water of life"

05:54 - Pineapple wine

08:09 - Cabernet grapes are one of the sweetest fruits on the planet

08:38 - Fermenting tank temperature depends on acidity of the fruit being fermented

10:04 - Only red, blue, and purple color spectrum sticks around during and after fermentation process

11:05 - FruitCraft's business concept explained

13:00 - Drunk squirrels and animals in the wild

14:46 - This might be related or not...so dead people

19:43 - How much fruit do you need to make wine?

21:13 - New batch of wine every week with newly hired wine maker

21:49 - Whole Foods acquisition changed the business relationship with local start-up companies

22:45 - WINE SNOBS SUCK!

26:12 - Pomegranate-cherry wine (aka 'ruby-red slippers' coined by Juliana)

26:46 - Craft beer went through the same challenges when starting up in 1995

28:20 - What was the discovery to wanting to start this product? Being a twin and a son of an inventor.

31:23 - A different approach to business structure as a ESOP or CO-OP

38:34 - Cranberry wine

40:55 - This is concept no. 1

41:12 - Short intro to show

42:50 - Eau-de-vie, brandy, and cognac

Calspirits (The California Spirits Company)

Decanting wines

Fermenting guanabana

 

Thank you Alan for allowing SDCC to record our podcast at your fermentary. We look forward to our next encounter.

Cheers, salud, and kanpai!

Liberty Call Distilling LLC

Liberty Call Distilling LLC is one of San Diego County's 'craft' distilleries.

 

I got the chance to invite a friend over to sit down with Bill Rogers (managing member of Liberty Call Distilling LLC). We were able to sample some of the award winning spirits made at this distillery; and have a casual conversation of distilling on grain, gin baskets, craft distillation, and barrel sizes. Bill is currently the President of the San Diego Distillers Guild. He is one of many distillers around the County advocating and educating the public on how and why alcohol was made like this and consumed on a daily basis prior to Prohibition Era. It was a hot September day in Spring Valley, CA, so an air conditioned tasting room was necessary no matter how loud it was in the background.

Enjoy the show!

 

Host(s) include:

Ron Fox

 

Invited guest(s):

Jacqueline Campos

 

Topics and honorable mentions to this podcast episode include:

01:25 - Jackie's official introduction to 'real' alcohol

01:55 - Soooo...what are we gonna talk about?

02:19 - I love sausage (Columbus Craft Meats)

03:36 - We are taking this Podcast from a nice air conditioned tasting room to a hot distillery warehouse

04:53 - Yeast eats sugar and poops alcohol plus CO2

08:50 - All spirits distill clear but get color from barrels

09:48 - Science behind hangovers...as long as it's not tequila!

11:26 - But first, here's an intro to this Podcast episode

12:53 - Casey Miles approved version of the distilling industry in America

17:35 - Let's do some tasting or talk truth in advertising (cholesterol from eggs)

19:15 - White rum (Navy Strength and proofing)

21:30 - You're a shot drinker, correct?

24:20 - Dunder pit barrel

28:55 - Spiced rum from gin basket with added real caramel #christmasinabottle

32:00 - Citric acid (citrus) as a substitute for sugar, New Orleans-The Hurricane cocktail, and Hand Grenade cocktail

33:24 - Gin for people who hate gin

37:50 - Most industrial gin is actually vodka with chemical gin flavored extract added

41:00 - Gin in a cabernet wine barrel

42:25 - Where do you sell this? Private labels

46:44 - Small barrels plus large barrels to sell products

49:05 - 4-grain whiskey (equal parts wheat, rye, barley, and corn by sugar content)

55:20 - Single malt whiskey (aka American scotch)

1:00:30 - Cask strength and bad barrels

1:03:15 - Spirits By The Bay

1:10:38 - Trends and demographic changes within San Diego drinking

1:11:29 - What makes it a craft artisenal distilled spirit?

1:13:50 - California distiller laws background

1:18:55 - Forklift has arrived

1:21:27 - Disneyland Resort Hotels hidden tiki bar

1:23:10 - Thank you Bill.

Little Italy hidden tiki bar (False Idol)

Coronado Brewing Company

Rock Bottom Brewery

Type 74 license

San Diego Distillers Guild

San Diego Sunshine Craft Spirits

Copper Collar Distillery

Cutwater Spirits

Malahat Spirits

The Lost Abbey

Newtopia Cyder

Setting Sun Sake Brewing Co.

Whiskyfest San Francisco

Beer By The Bay hosted by Islander Ladies Club

101 KGB-FM

Absolutions Brewing (red ale recipe Cardinal Sin)

Arrogant Brewing

Trent Tilton (San Diego Distillery)

Freedom Bourbon

 

Thank you Bill for allowing SDCC to record our podcast at the distillery. We look forward to our next encounter.

Cheers, salud, and kanpai!

Absinthe Tasting at Vom Fass Hillcrest

Vom Fass Hillcrest holds tasting classes every week or so for some of the tasty products that are sold in their store.

 

This Halloween weekend wouldn't be complete without a tasting class on absinthe. Starting at 110 proof and working our way up to 148 proof, this absinthe tasting class became an eye opener for those of us who have heard interesting stories about the history of the  'Green Fairy' which has only been legal in the United States since 2007 having been part of prohibition laws for over 95 years. High proofs of alcohol make mouths go numb by the end of the class.

Enjoy the show!

 

Host(s) include:

Ron Fox

Juliana Fausnaugh-Fox

 

Topics and honorable mentions to this podcast episode include:

01:43 - 'Death in the Afternoon' cocktail made famous by Ernest Hemingway: 1 part absinthe with sparkling wine

02:12 - Absinthe is technically a gin

03:56 - Absinthe 55

04:55 - Wormwood!

07:17 - Why the green color?

09:42 - What does Vom Fass mean?

14:08 - The Cupcake Test

16:09 - Absinthe 58 and licorice-flavored vodka

17:54 - Prohibition and the French wine industry

26:42 - 'Necromancer' cocktail: 1 part absinthe, 1 part lillet blanc, 1 part elderflower liqueur, and 1 part lemon juice with splash of gin; 'El Nino' cocktail (a spin on an Aviation cocktail)

28:38 - Dairy and gluten-free

29:10 - Tequila talk

30:51 - Pure Cupcakes (alcohol-infused)

32:40 - FruitCraft-Fermentary & Distillery (pumpkin wine)

38:12 - Shotski

38:51 - Anatomy of a cocktail

39:12 - Absinthe 72 (144 proof...WHOA!...this is not for shots!)

41:27 - Absinthe plus fire is dangerous...keep it high class with those special cocktail sugar cubes

50:29 - Last cocktail: loose absinthe with club soda and lime

53:45 - Don't judge absinthe drinkers

55:55 - First-use barrel laws vs second-use barrel laws

57:50 - Closing (mouths are officially numb with all the high proof cocktails/spirits)

Pernod absinthe

Sazerac cocktail

 

Thank you Jay and Colleen Cavalieri (owners of Vom Fass Hillcrest) for allowing SDCC to record our podcast at your tasting event. We look forward to our next encounter.

 

Cheers, salud, and kanpai!