We’re joined by Alan Greene and Phil Morgan from Haskell to talk all things process engineering. From the promise and limits of heat pumps in distilling to the realities of industrial automation, this episode is packed with technical insight, humidity-induced suffering, and more than one questionable fashion choice.
Expect a sweaty dive into sustainable system design, why your fermenter hates you, and how legacy infrastructure can make or break your operation. Plus: Alan’s shirt is still haunting our dreams.

We attempt, and fail, to get Chris Swonger to use more vulgar language on air. Unfortunately, his professionalism wins out. Luckily we have a great conversation on the state of tariffs related to the spirits industry, DTC, and other what the future holds.

Johnny proves he does manual labor, Sam gives a brutal opinion on distilling conferences, we learn about Southern Distilling Company, and Pete mocks Brian’s befeathered studio.

Johnny, Colton, and Brian catch up after convention season and discuss how ACSA, Beam Institute, and DISCUS held up this year. We also BS about cooperages, microbial science, and the Heritage Grain Project.

The Wallstreet Journal talks to Rob, the shocking drop in aged barrel value, and glimmers of hope for the future of spirits

Join Colton, Brian, and our lovely guest Tyler Derheim as we chat about the new TTB rules for standards of fill, how the new administration may be impacting the TTB, Colton’s dreams for a 5 gallon jug of whiskey, and the Surgeon General’s newest alcohol warning.

Rob Masters (who is still alive), and Johnny Jeffery (mostly alive) join the Still Talking boys to chat about risk averse consumers, GLP-1’s impact on the spirits industry, and a unifying message in dark times.

Zeno hilariously spirals after the election, Brian poorly reads depressing distilling news, and Colton desperately attempts to keep us on the rails.

Colton, Brian, and Zeno have a bawdy conversation with Matt Jasnoff of Bulk Spirits to discuss spirits pricing, shipping woes, and more gas station sushi.

A somber episode where the fellas interview Stephen Gould of Golden Moon Distillery. We hear the story of a distilleries slow death while learning valuable lessons from a seasoned distiller who is more than willing to help an industry learn from his struggles. We also make fun of Matt Strickland’s large head.