The Uncorked Corner Podcast Celebrates 3 Years of Inspiring Episodes

Uncorked Corner

It’s kind of unreal that The Uncorked Corner Podcast, our pandemic passion project, is celebrating THREE YEARS. When we decided to start our food, wine, and booze podcast, we were very green to podcasting… all we knew was that it was possible. Both of us had some Adobe editing experience and a love for the industry.

I sat down the other day to reflect on our three years of episodes and realized we never shared our story. if you’ve been with us since the beginning then you know Nick is into finance by day and whiskey at night and I do marketing by day and study wine at night. Since talking to so many brewers, distillers, winemakers, and hospitality professionals through The Uncorked Corner podcast, we have both found a deeper connection to those who dedicate every day to improving our taste and elevating our experiences – the true tastemakers.

Nick and I started this podcast at the height of the COVID-19 pandemic to shed light on those industry professionals going through hard times. We were all affected by the pandemic, don’t get us wrong, but those with service-led businesses struggled more than we could ever know. Some of our initial podcasts included discussions on turning spirits into hand sanitizer, hurdles in shipping and production, and social distancing with capacity limits.

Three Years of Spirited Episodes

The saying time flies when you’re having fun definitely applies to podcasting. In a time when everyone and their brother (literally) were starting podcasts, the idea was a bit daunting. Regardless of how many listens we received, we had so much fun with our guests that it didn’t matter. Our first guests trusted our mission and welcomed the conversation. From Nashoba Valley Distilling and Privateer Rum in Massachusetts to Island Dog in Maine and Cave Spring in Canada, we spanned a long distance and sipped a beautiful variety of beverages in our first ten episodes.

There are many other food and beverage podcasts out there, but none felt conversational. Nick and I wanted to see the humans behind the brand, learn what their careers have been like so far, and explore smaller production producers who didn’t receive as much press. Craft brewers, boutique wineries, and local distillers entered our doors and introduced us to flavors that we had never experienced before. Some of the more surprising sips included key lime sours from Yes Brewing, spiritual spirits with Witchcraft Cocktails, and our intro to mead from Moonlight Meadery.

But it’s not just about the beverages, we spotlight food and indulgences too. Some of the special episodes we ran included a National Maple Syrup Day spot on Runamok from Vermont, an intro to butchery with Peter Sanagan, and a deep dive into kitchen cutlery with our New England friends at Strata Knives and Sharpening. We’ve even seen how the sausage was made with Bianco Sausage, watched pasta production with Deano’s, found our sweet tooth with Real Tasty Cookies, and talked mouthwatering barbecue with B.T.’s Smokehouse.

Close to 100 Podcast Episodes

We are nearing ONE HUNDRED podcast episodes! This process has been so much fun that the number kept ticking up and up without us even noticing. We blinked and were already 97 episodes in. 2023 will be the year we meet our hundredth episode, but we are focused only on producing the best quality conversations and not meeting a number.

So far this year we have already interviewed Mexigin, Teutonic Wine Company, Bartaco, and Medusa Brewing Company. Naturally, all of these episodes highlight completely different tastes and professionals. Each conversation will introduce you to something new that will pique your interest.

If you listen to the podcast, please share and review our show so we can continue to produce the content we love. Any and all suggestions for future guests will also be taken into account. We love getting creative so fire away! Our goal is, of course, to become one of the best alcohol and food industry podcasts available. Even if we remain hyper-local, Nick and I will continue interviewing and showcasing makers from all over the world.

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