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From Water Heaters to Whiskey: Building an Award-Winning Distillery from Scratch w/ Ryan Morgan | Culinary 360 Podcast | 16
Manage episode 476239871 series 3548189
Discover how repurposed commercial foodservice equipment and DIY innovations built one of Colorado's most unique craft distilleries. The chefs sit down with Ryan Morgan of Branch and Barrel Distilling to explore how custom equipment and creative modifications led to award-winning whiskey.
Ryan shares the fascinating journey from using modified water heaters to converting Campbell's Soup production vats into distilling equipment, all thanks to the expertise of a master plumber turned alcohol distiller.
Learn how their custom equipment gives their spirits a distinctive character that "nothing will ever taste like."
- See how commercial kitchen equipment can be repurposed for craft beverage production
- Discover their innovative fuel pump that cuts barrel filling time from 20 hours to just one
- Explore their unique approach to whiskey aging in Colorado's challenging dry climate
- Gain Ryan's perspective on liquor store consolidation and the difficulties of craft distribution
- Understand how they've remained 100% independently owned with no outside investors
This episode is perfect for foodservice professionals, equipment specialists, and anyone interested in the craft beverage industry.
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🥃 Our GUEST
Ryan Morgan
Co-Founder
Branch & Barrel Distilling
Website: Branch & Barrel Distilling
Ryan was born an entrepreneur, following in the footsteps of his father and grandfather. Growing up on construction sites, he learned early on the importance of craftsmanship and the power of teamwork—understanding that through collaboration, anything can be achieved. In 2015, Ryan co-founded Branch & Barrel Distilling alongside his partners, Scott Freund and Tom Sielaff, driven by a shared passion for quality and innovation.
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👨🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow Robert on LinkedIn
Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn
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🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more at the Ignite Foodservice Solutions Website
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👨🍳 DISCLOSURE:
Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.
Chapters
1. Coming up... (00:00:00)
2. Introducing Ryan Morgan, Branch & Barrel Distilling (00:00:17)
3. Ryan's path leading to distilling (00:01:46)
4. Business importing tea leaves from China (00:03:33)
5. Starting a distilling business (00:04:19)
6. Building their first alcohol still and the first batch (00:04:55)
7. Naming Branch and Barrel Distilling (00:06:37)
8. Testing the first batch (00:07:44)
9. Dedicated to Colorado products and producers (00:09:10)
10. Renting a production facility for alcohol (00:09:42)
11. Hiring a distiller (or two) (00:10:50)
12. Going strong for 10 years (00:12:27)
13. The liquor business is changing (00:14:21)
14. Aging barrels in (very dry) Colorado (00:16:45)
15. Proof and barrel aging (00:18:27)
16. Ryan Morgan: Science Guy (00:20:39)
17. Tasting room cocktails (Roll 4) (00:21:24)
18. Adding gin and rum distilling (00:22:31)
19. How does diffusion of flavors work (00:26:36)
20. Moving from distilling to operations (00:27:36)
21. Repurposing and building distilling equipment (00:28:32)
22. Solving water filling with a specialized hose (00:30:17)
23. Distillery Dogs and Colorado Wood (00:33:49)
24. Coffee flavored whiskey and collaborations (00:36:54)
25. Spirits industry and knowledge sharing (00:41:09)
26. The decline of liquor stores (00:42:08)
27. Transparency (00:43:49)
28. Retail vs Tasting room products for sale (00:47:28)
29. Cross-state line liquor sales (00:51:36)
30. Luke's sendoff (00:54:20)
31. Chef Takeaways (00:56:39)
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