A BIT ABOUT US
We promise to provide you and your team with the best resources and knowledge only decades of industry experience can provide.
Jason has been in some aspect of the alcohol industry for close to 8 years now. This includes start up distilleries, Universities, BioFuel, and Commercial applications.
Jason Zeno - PorchJam Distillation
Specializing in large scale commercial distillation and increasing of efficiencies in any sized system, Jason’s lead several projects with focus in chemistry, biochemistry, chemical engineering, and manufacturing with a holistic approach. He’s your go-to technical expert when it comes to installation and expansion of distillation systems and their parallel processes.
Most notably, he’s spent 4 years with Beam Suntory managing the operations with focus on efficiency and fermentation quality. He also works closely with ACSA, ADI, and the local guilds while continuing his ties with Heriot Watt University and Oregon State University.
Friday Night Drink: “Haitian rhum agricole or maybe a nice single malt. Wait - maybe champagne. It really depends on my mood, but most nights I enjoy a night cap of some well-crafted spirit.”
Colton Weinstein - Corsair Artisan Distillery
Currently on the Board of Directors for the American Craft Spirits Association, Colton pursued his passion at Oregon State University, obtaining a degree in food and fermentation sciences. Since then, working in various positions throughout the alcohol beverage industry, culminating in his appointment to the position of Corsair’s head distiller at the age of only 24.
Today he oversees the R&D, production, aging, and blending of more than a dozen unique products. He managed various expansions and distillery buildout projects for Corsair and others: including a new $10 million continuous still operation capable of 1,000,000+ PG per year.
Friday Night Drink: ”I’ve noticed a steady increase in Japanese whiskey piling up at the house recently. Their take on single malt has been a big influence on the attitude and approach I take when developing a new spirit.”
Colton’s been in the industry for the better part of a decade. Interest in the production of beer, wine, and spirits began when he was only 15 years old. Taking his first industry job as a winery assistant at Six Mile Creek Vineyard in upstate New York.
Brian started blindly flailing about in the industry a little over six years ago with loads of false confidence and an unrealistic level of optimism. His words.
Brian Christensen - Artisan Spirit Magazine
Brian’s practical expertise comes in the form of marketing, publishing, spirits judging, business management, and a knack for administrative bureaucracy. While currently the Publisher and Editor-In-Chief of Artisan Spirit Magazine, he also serves as one-third of the Still Talking Podcast. He works closely with the American Craft Spirits Association, the American Distilling Institute, and every major North American distilling guild.
Friday Night Drink: “Unapologetically bourbon cream... But why the hell would I limit this to a Friday?”