Steven Beam, master distiller at Limestone Branch Distillery and Yellowstone Bourbon, joins the show to talk about starting the distillery in 2008 with a self-funded, family-run 150-gallon pot still and how his background in landscape architecture and horticulture shaped his focus on heirloom corn and grains. Steven walks through the distillery's original 50/50 corn-and-cane-sugar moonshine recipe, a dangerously close call with hot mash early in his career, and the four-year delay in launching bourbon caused by his refusal to source whiskey a decision he now calls being "too much of a purist." We also get into the pivot to ready-to-drink cocktails (Old Fashioned, Gold Rush, Espresso Martini) in 750ml aluminum cans, his father's advice to do what you love, and the morning habits that keep him focused.
Listen to the interview on the web
LINKS AND RESOURCES MENTIONED IN THIS EPISODE
- Limestone Branch Distillery
- Limestone Branch Distillery on Instagram
- Book: The Universal Traveler by Koberg and Bagnall
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