Let’s recap the second half of season four of the Beds, Beats, & Browns podcast. For these, we got a chance to speak with some incredible distillers and urban gardeners. Be sure to subscribe so you don’t miss out on season five.
Dallas Glazik, Silver Tree Beer & Spirits on April 10
In the April 10 episode, Dallas Glazik, CEO of Silver Tree Beer & Spirits and award-winning distiller, shared the story of his family’s fifth-generation farm in Illinois, which has been in operation since 1869. The Glazik family transitioned to organic farming in 2002 and this move laid the foundation for their venture into craft distilling.
Silver Tree Beer Spirits is unique in that it uses all the grain grown on the Glazik family farm for its distilling processes. Dallas describes their 500-gallon hybrid pot still, which can produce one barrel of whiskey per day, utilizing about 1,300 pounds of grain. They plan to scale up to five barrels per day using their entire 1,000-acre farm’s grain production.
The Glaziks use innovative practices, including their work with the University of Illinois on a corn flavor study, exploring how different varieties of corn affect the flavor of their spirits. They found that different colors of corn, such as red, blue, and yellow, contribute unique flavors to the whiskey, depending on the minerals they absorb from the soil.
Paul Coughlin, Taconic Distillery on April 17
Paul Coughlin, founder of Taconic Distillery in the picturesque Hudson Valley of New York, was featured on April 17. Paul’s fascination with the science of fermentation and the nuanced flavors of aged spirits led him to establish Taconic Distillery. Drawing inspiration from both historic distilleries in Scotland and modern whiskey bars in Kentucky, he has developed a unique approach that balances old-world craftsmanship with modern techniques.
Taconic Distillery feeds 200 cows daily with spent mash and uses the same land to grow grains for their spirits. Paul also discusses the challenges and benefits of using shipping containers for barrel storage, which provide significant temperature swings that enhance the aging process.
Taconic Distillery’s product line includes straight bourbon whiskey, straight rye whiskey, and a unique double-barrel maple bourbon, with distribution primarily focusing on the East Coast.
Glenda George-Green, Baby Greens Family Farm on April 24
On April 24, we talked to Glenda George-Green, founder of Baby Greens Family Farm. Glenda shared her journey into farming, which began with a deep-rooted connection to the land and a background in environmental science. Inspired by her father, who grew grapes and mint in their backyard, Glenda’s passion for sustainable agriculture was ignited when she started gardening with her four sons. This family-centric approach has been the foundation of Baby Greens Family Farm, where Glenda homeschools her children and involves them in various farming activities.
Baby Greens Family Farm is committed to sustainability, employing regenerative farming techniques, renewable energy sources, and waste minimization. The farm’s focus is on growing nutritious organic greens, with microgreens being a significant part of their operation. Glenda explains the challenges and rewards of growing microgreens, emphasizing the importance of consistent watering and humidity control to ensure high-quality produce.
Jesse Steward, Jr., Alexander James Whiskey on May 8
Jesse Steward Jr., the founder of Alexander James Whiskey, talked with us on May 8. Jesse shared his journey from his roots in Chicago to establishing his whiskey brand, named after his son, Alexander James.
Jesse began the brand on his 30th birthday in October 2021, inspired by his grandfathers, both named Jesse and James, who were avid whiskey drinkers. His goal was to create a whiskey that would continue the tradition of storytelling over a glass of whiskey. Jesse’s dedication to the craft is evident in his meticulous approach to distillation, partnering with Jesse at Two Eagles Distillery in Mount Prospect, Illinois.
Jesse’s whiskey lineup includes a four-year straight bourbon, a four-year rye whiskey, and limited-edition barrel-proof releases. He plans to expand his offerings, including aging some of his whiskey to eight years. Jesse also shares his vision of eventually opening his own distillery to further his mission of creating high-quality spirits and supporting other small brands.
Thanks for joining us for the recap. We hope you’ll investigate these artists, distillers, and urban gardeners a little more if you’re interested. They’re inspiring, and we’re excited to see them making a difference.
Watch the live episodes now on our YouTube channel, Spotify, Apple Music, and Google Podcasts by searching @BeatsBedsBrowns.