HeyJaredCrafted Conversations
Host Allan Cogan tours the world talking to Master Distillers, Distillery Owners, Mixologists, Bar Owners, and more! Learn about whiskey and the people who make it! Welcome to Crafted Conversations! Cheers!
- Indexed episodes, last 90 days
- 3
- Latest publication
- Sep 29, 2026
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- Checking…
- Earliest in this view
- Jul 17, 2026
Latest episodes
#83 - Why ADI? One Question, Everybody at ADI Miami 2026 (opens the original)
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Why ADI? I asked everybody who'd give me five minutes in Miami. Distillers, suppliers, a company doing its first show ever, a guy holding his third award in a row. Almost nobody led with the trade show floor. They led with the room. Full interviews, uncut. Recorded at the American Distilling Institute conference, Miami 2026. Watch the video version on YouTube @craftedconvos_media craftedconvos.com Stories. Not Reviews.
#82 - From 82nd Airborne to Distiller in Miami | Fernando Plata - Big Cypress Distillery (opens the original)
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Fernando Plata and his cousin Mark just wanted to make their own booze. Ten years later, Big Cypress Distillery is one of Miami's most respected craft producers. In this episode, Fernando shares how an 82nd Airborne vet taught himself to distill gin from old perfumery books (29 versions to get the first one right), why Big Cypress is product-first and marketing-last, the reality of aging spirits in Florida's heat, his case against the three-tier system, and the camaraderie that keeps the state's
#81 - He Bet His Life Savings on a Distillery. Then the World Shut Down. (opens the original)
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Allan sits down with Shane Faulkner at End of Days Distillery — housed in a restored WWII-era Quonset hut in Wilmington, North Carolina's Cargo District. Shane opened the doors just six weeks before COVID hit, and instead of shutting down, pivoted the entire operation to producing hand sanitizer, giving away roughly 18,000 bottles to the community for free. From award-winning gin built off 12 blind-tasted iterations, to an American Single Malt made with heather and pecan-smoked grain, to a 114-p
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