Pickle Barrels and Blue Corn: Inside Bluegrass Distillers' Unconventional Craft

Ben Franzini of Bluegrass Distillers grows his own blue corn, finishes whiskey in toasted and Spanish oak barrels, and once ran a pickle-barrel whiskey experiment. In this episode, we talk farm-to-barrel distilling and the race to quality in American whiskey.

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This episode is 30 minutes long.

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This episode was published on March 20, 2026.

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