CRAFTED

29
Design #196

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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Recent Episodes
  • America’s Founding Spirit & the Most Important Distillery You’ve Never Heard Of
    Jun 4, 2025 – 1:03:09
  • Amateur Hour: Blister reviewer, Zack Henderson, on Paella
    May 28, 2025 – 50:07
  • Reading Culture: Books, Reading, & Indie Bookstores Today w/ Arvin Ram, Owner of Townie Books
    May 21, 2025 – 1:06:40
  • Amateur Hour: Tequila, with Simon Stewart, Eli Brown, & Troy Rarick
    May 7, 2025 – 1:11:39
  • Viticulture, Wine Making, & Karaoke w/ Field Recordings’ Andrew Jones
    Apr 30, 2025 – 1:17:45
  • Amateur Hour: Blister reviewer, Kristin Sinnott, on Making Homemade Ice Cream
    Apr 23, 2025 – 49:29
  • Is This the ‘Top Gun’ for Bartenders?
    Apr 16, 2025 – 1:11:09
  • Tinctures, Traditions, & Taste: the Bitters Creation Process w/ Bennett Bitters
    Apr 9, 2025 – 1:12:01
  • Pursuing Excellence in the Service of Others: Jeff Galli, Campione Roman Kitchen
    Apr 2, 2025 – 1:10:40
  • Mountain Life & Product Design: North Drinkware Co-Founder, Matt Capozzi
    Mar 26, 2025 – 58:02
  • Hi-Fi Audio: Capturing the Heart & Soul of Music with Heaven 11's Itai Azerad
    Mar 19, 2025 – 1:03:41
  • Lo-Fi Wine Making with Uffe Deichmann, Poppelvej Wines
    Mar 12, 2025 – 1:13:05
  • Eli Brown & Jonathan Ellsworth: Can We Change a White-Wine Hater’s Mind?
    Feb 20, 2025 – 1:26:14
  • Gold Medal Gastronomy: Inside the High-Stakes World of the Culinary Olympics
    Feb 12, 2025 – 1:06:08
  • Amateur Hour: Blister reviewer, Kara Williard, on Garlic, Growing Garlic, & Vampires
    Jan 29, 2025 – 51:55
  • The Current State of Alcohol, with Eli Brown & Jonathan Ellsworth
    Jan 15, 2025 – 1:09:28
  • The Art & Ethics of Eating Well, with Matthew Halteman
    Jan 8, 2025 – 1:22:03
  • Our Reviewers' 2024 Craft Obsessions & 2025 Curiosities
    Jan 1, 2025 – 1:21:59
  • Scott Rao on Quality, Q Ratings, & Coffee
    Dec 11, 2024 – 1:13:50
  • Studio Shed w/ Mike Koenig
    Nov 20, 2024 – 1:00:49
  • Yu Sasaki on Big-Mountain Skiing, Deep-Powder Skiing, & Running a Successful Food Truck
    Nov 6, 2024 – 41:46
  • Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab
    Oct 30, 2024 – 1:00:00
  • Wayfarer Vans w/ Andy Mullins
    Oct 16, 2024 – 43:40
  • Chef Mark Connell on Craft & Trust; Tasting Menus; & Olive Oil Candy (Part 2)
    Sep 4, 2024 – 1:09:25
  • Chef Mark Connell on Skiing & High-End Cuisine (Part 1)
    Aug 28, 2024 – 1:46:10
  • How to Design (and Own) a Well-Crafted, Affordable Home, with Zack Giffin
    Jul 17, 2024 – 1:18:45
  • The Vinyl Revival, Records, & Turntables w/ Michael Fremer
    Jul 10, 2024 – 1:19:27
  • Sage Cattabriga-Alosa on Pizza Making & Big-Mountain Skiing
    Jul 4, 2024 – 1:23:15
  • La Marzocco Product Designer, Stefano Della Pietra
    Jun 26, 2024 – 39:46
  • Coffee Gear, Pt. 4: “Hero Espresso” & Jonathan’s Current Setup
    Jun 19, 2024 – 1:27:29
  • JING Tea founder, Ed Eisler, on Tea, Trust, & the Art of Loving Anything
    Jun 12, 2024 – 35:40
  • Cast-Iron Cookware w/ Blister reviewer, Simon Stewart
    Jan 31, 2024 – 44:01
  • WNDR Alpine founder, Matt Sterbenz, on the Benefits, Culture, & Craft of Saunas
    Jan 17, 2024 – 58:36
  • Our Reviewers’ 2023 Craft Obsessions & 2024 Curiosities
    Dec 28, 2023 – 1:25:31
  • Shaking Up the Wine World: Revelshine founder, Jake Bilbro
    Dec 20, 2023 – 1:10:47
  • Amateur Hour: Blister reviewer, Paul Forward, on Arrows
    Nov 22, 2023 – 1:09:24
  • Bag Balm President, Libby Parent, on the Origins & Surprising Evolution of a 125-Year-Old American Company
    Nov 15, 2023 – 1:08:35
  • Dearborn Denim founder, Rob McMillan, on Building a Premium, Affordable, & Ethical Apparel Manufacturing Company in Chicago
    Sep 13, 2023 – 1:00:09
  • Chef Yia Vang on Hmong Cuisine & Culture; 'Run & Gun' Restauranteering; & Spreading Appreciation
    Aug 23, 2023 – 1:09:25
  • Amateur Hour: Atomic's Matt Manser on Scotch (Part 3)
    Aug 9, 2023 – 1:30:35
  • Amateur Hour: Atomic's Matt Manser on Scotch (Part 2)
    Aug 2, 2023 – 1:22:05
  • Assessing Greatness: The Art & Craft of Tennis, Great Sports Writing, & Top 5 Lists
    Jul 12, 2023 – 1:04:22
  • Paradigm Winery’s Marilyn Harris on Napa Valley & the Making of a Modern Wine Mecca
    Jun 28, 2023 – 48:28
  • Green Beans, Pendulum Swings, & First Crack w/ Royal Coffee CEO, Max Nicholas-Fulmer
    Jun 21, 2023 – 1:02:14
  • Rum Rules: Montanya Distillers’ Karen Hoskin
    Jun 14, 2023 – 1:14:45
  • Bravus Brewing Company: Elevating NA Beer
    May 31, 2023 – 51:10
  • Adventures in HomeBrewing, Distilling, & Coffee Roasting + the Launch of Calibration Coffee Lab
    May 24, 2023 – 1:05:52
  • Drinking Gold: Coffee Gear, Pt. 3, with ON3P Skis' founder, Scott Andrus
    May 17, 2023 – 1:21:15
  • Guitars & Guitar Making with Fretboard Journal’s Jason Verlinde
    May 11, 2023 – 1:21:18
  • Tea: Origins, Trends, & State of the Union with JING Tea founder, Ed Eisler
    Apr 12, 2023 – 1:06:33
Recent Reviews
  • Tequila curious
    Amateur Hour - Tequila
    I just listened to the episode on Tequila. Very interesting. Troy mentioned Clase Azul as a good $100 bottle of tequila. I was at a party where we sipped a Clase Azul Reposado, and I loved it. Fancy beautiful bottle and here in Oregon, the state liquor store price is around $180. A few years later, I learned that many tequilas have additives to enhance flavor, often to make it taste sweeter and enhance the flavor profile - this includes Clase Azul. What is the point of paying $100+ for a tequila that is an overpriced pretty bottle? You spent a lot of time talking up the importance of honoring the agave plant & not hiding a good tequila in a cocktail, but never talked about additives. It seems that a tequila that uses additives is hiding low quality blue agave that was not allowed to develop its full potential naturally. I’d love your take on the whole additive trend & whether additive containing tequilas qualify as quality tequila.
  • RachelEvans0927
    The State of Alcohol
    Love this! I normally don’t listen to content involving this topic but I found it to be informative and entertaining. Eli does a great job breaking it down for folks who aren’t familiar with the industry- exactly what I look for out of a podcast!
  • baileyarin
    A+ for hospitality angle
    Enjoying the new approach this podcast is taking in exploring beverage and hospitality- while “craft” can be present in so many industries, food and beverage is how most folks experience true craft regularly. The conversations are carried by a true professional’s nuance and a foundational curiosity that is relatable and aspirational- overall worth the listen every time.
  • Podcast Junkie Listener
    Great Minds…
    …Think Alike! I upgraded to the Micra two months ago after 3 years with a Gaggia Classic. My wife and I enjoy Camp4’s Silverhammer beans for our milk drinks. Keep up the great work!
  • Dave from Spokane
    Loving “Crafted”
    Jonathan, the host, is a smart guy whose curiosity leads him to seek out people making cool stuff. His questions bring their creative processes to life.
  • Haabø
    I might have the wrong friends
    Loving the episodes on coffee and coffee gear. None of my friends care about coffee enough to have a deep dive. It is nice to live vicariously through people willing to buy 2 grinders and go deep on roasting and brewing. Keep up the good work.
  • timbenson1
    Paul Forward
    Paul Forward is a National Treasure and should be protected as such. Seriously. Appreciate the nuance and thoughtful conversations here.
  • Owl/meeeeeeeeeee
    Learn something new every episode
    I think Jonathan has a great interview style, and he draws out such great information from the folks on this show.
  • Kg-si
    Great conversations
    Definitely worth a listen
  • couchsending
    Fascinating
    Wonderful insight from folks who are consumed by their craft.
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