CRAFTED

There are more than 175 species of agave native to Mexico — so why is tequila made from just one? To answer that question, you have to understand centuries of tradition, industrialization, and the forces affecting Mexico's native spirits, and today, Pedro Jiménez, founder of Mezonte, joins me to unravel that history and explore one of the world's most fascinating spirits traditions.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.EPISODE SPONSORS: Momentous: livemomentous.com code: BlisterRELATED LINKS:MezonteViva Mezcal!Pare de SufrirRELATED LINKS: Get Yourself Covered: BLISTER+Order our 26/27 Winter Buyer’s GuideEnter Our Free Weekly Gear GiveawaysTOPICS & TIMES:Pedro Jimenez’s Background (2:01)Pare de Sufrir (14:24)Creating Mesonte (15:35)Mezcal As Culture (15:54)Mezcal vs. Tequila (22:24)Commercialization & Standardization (31:34)Exploring Agave Spirits (56:17)The Mezcal Production Process (48:26)Critique of Denomination of Origin (1:01:47)The Role of Transparency (1:12:27)Viva Mezcal (1:17:55)SEE OUR OTHER PODCASTS:The Blister VaultBlister CinematicBikes & Big IdeasGEAR:30Blister Podcast

“That’s smooth!” That’s often the first thing someone will say after trying a new drink. But what if that’s a sign that we don’t actually know how to evaluate -- and appreciate -- the thing in the glass we’re holding? In this episode, Nicolas Palazzi, founder of PM Spirits, joins Eli to discuss how artisanal producers think about the difference between perfection and excellence.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.EPISODE SPONSORS: Momentous: livemomentous.com code: BlisterOneSkin: oneskin.co/BLISTERRELATED LINKS:PM SpiritsBlister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Introduction to PM Spirits (1:53)Mr. X & Inspiration (3:04)All Things Cognac (5:49)Building the Business from Scratch (19:16)Expanding Beyond Cognac (31:43)Why Brandy Struggles in the U.S. (38:10)Terroir, Palate, & “Smooth” (43:14)Market Adaptation (52:16)The Street Pumas Project (59:41)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

Hot sauce — many of us love it, but few of us know how & why it came to be; how it works; how it could kill you and how it might save you; and why exploring these topics actually leads into some big questions about the evolution of humankind itself. Jonathan Ellsworth & Eli Brown discuss.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.EPISODE SPONSORS:Momentous: livemomentous.com code: BlisterOneSkin: oneskin.co/BLISTERRELATED LINKS: Get Yourself Covered: BLISTER+Order our 26/27 Winter Buyer’s GuideEnter Our Free Weekly Gear GiveawaysTOPICS & TIMES:Introduction to Hot Sauce (1:35)Jonathan’s Hot Sauce Journey (4:12)What Counts as Hot Sauce? (7:55)The Data: Global Hot Sauce Consumption (21:25)The History of Tabasco & Cholula (27:00)The History of Chiles (39:09)How Does Hot Sauce Work? (50:37)The Future of Hot Sauce (1:00:50)Craft Hot Sauce Brands (1:03:06)CHECK OUT OUR OTHER PODCASTS:Blister PodcastBikes & Big IdeasGEAR:30CRAFTED

According to all the headlines, the wine industry is in trouble — sales are plummeting, major producers are shrinking their portfolios, and the natural wine movement has become a punchline. But what if wine isn't actually in crisis at all? Louis Schofield, founder of World Apart Wines, joins us to argue that the industry is simply returning to reality after years of unsustainable growth. We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Craft Collective (1:15)Louis’ Background (2:38)White Burgundy (7:06)Working In Retail (9:46)Top 50 Restaurants (13:05)Dogma vs. Drinkability (17:47)Regression to the Mean (22:22)The Influence of Taras Ochota (25:03)Wine Making (30:07)The Art of Winemaking (33:11)Post-Natural Wine Making (38:23)Problems w/ Natural Wine (47:03)Off-grid Wine Making (51:11)EPISODE SPONSOR: oneskin.co/BLISTERRELATED LINKS:World Apart WinesVine Street ImportsBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

What happens when a category's success leads to its demise? Tequila is the fastest-growing spirit in the world, yet its popularity has put it on a path to extinction. In this episode, David Suro joins us to discuss the world of agave spirits, from smuggling tequila into the U.S. for tastings in the 1980s to the rise of industrialized production methods that he believes have put the entire category at risk of disappearing overnight.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Founding ‘Tequilas’ (3:34)Americanized Mexican Cuisine (10:27)The Low Cabinet: Secret Bottles (15:19)Origins of Agave Spirits (21:01)Tequilas Boom and Bust (30:50)Mescal vs Tequila (41:32)Tequila’s Monoculture (47:32)Process vs Aging (1:07:35)Transparency in Tequila (1:16:46)RELATED LINKS:Agave Spirits: The Past, Present, and Future of MezcalsSiembra SpiritsTequilas Casa MexicanaThe Tequila Inerchange ProjectSiembra Suro FoundationBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

Who decides which wines make it to wine shop shelves and restaurant lists? For decades, importers like Ronnie Sanders have quietly helped shape the way we drink wine. As the founder of Vine Street Imports, Ronnie has spent the last two decades building a reputation for finding overlooked winemakers long before the rest of the industry. In this episode, Ronnie and Eli dig into emerging wine trends, his take on ‘the death of wine’, and explore what actually makes a bottle worth drinking.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.RELATED LINKS:Vine Street ImportsBlister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Ronnie’s Australian Connection (3:37)Getting Into Wine (6:11)Bordeaux and Ronnie’s Father (17:34)Sourcing Australian Wine (22:20)The Jakarta Story (30:44)What's Hot In Wine (45:00)Australian Pinot Noir And Chardonnay (48:49)What is Value? (49:59)Emerging Wine Trends (58:49)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly Giveaways

Bûcheron (French for “lumberjack”) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:What is Bucheron? (3:18)Minnesota French (5:05)Jeanie’s Background (7:41)Adam’s Background (14:47)Michelin & James Beard (25:10)Travel & Learning (29:24)Boucheron's Methodology (31:09)Cooking in Unfamiliar Places (36:41)Opening Bucheron (42:58)Winning the James Beard Award (46:51)Advice for Success (51:54)Minneapolis and ICE (56:19)The Bear (1:03:02)Eating at Home (1:05:07)RELATED LINKS:BucheronBlister Craft CollectiveBecome a BLISTER+ MemberENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly GiveawaysSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast

For decades, Oregon’s winemakers have looked to France as the standard setter for what constitutes great wine. Brianne Day, founder of Day Wines, thinks it's time to stop doing that. Brianne has spent her career exploring what makes Oregon's vineyards unique. Today, we discuss her winemaking philosophy, biodynamic farming practices, and why Oregon's most exciting wines are the ones that aren’t trying to be from somewhere else.We Want to Hear from You!Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:Origin Story & 1,500 Wines (4:28)Wine Exploration (15:07)Wine Making Regions (16:30)American Terroir (27:45)Creating & Managing Expectations (13:32)Natural Wine (36:22)Amaro (49:44)RELATED LINKS:Day WinesSennzaFinneBlister Craft CollectiveBecome a BLISTER+ MemberENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly GiveawaysSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast