Being Crafty Part 2: Finding The Source

By / Video, Wine + Drinks / May 26th, 2015 / 3

Sure you want to start a brewery but what makes it special? Why would someone buy your whiskey when there are so many tried-and-true bottlings? Being local is the key.

The three part Being Crafty docu-series looks at the world of craft brewers and distillers. As they work in one of the fastest growing segments in the alcohol production world, they make tough decisions. Do you go organic, how do you source, how do you make your mark in a saturated market?

Quench Magazine editor, Aldo Parise, interviews 5 master makers: Joel Manning at Mill Street, Mike Pentesco at Oast, Greg Newton at Ontario Spring Water Sake, Goeff Dillon at Dillons and Jesse Razaqpur at Toronto Distillery Company. Together they draw an exciting picture of what it’s like to be craft.


Looking at the small things that make life great and the people who create them.

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