Discover the unique and eco-friendly world of Black Flannel’s spirits

  • Chris Kesler is the founder of Black Flannel, a brewery, distillery, and restaurant
  • Black Flannel is known for its unconventional and unheard-of spirits
  • Kesler is focused on making his facility more eco-friendly
  • He is also an educator, teaching courses on spirits and craft distilling
  • Black Flannel uses a unique process called Parti-gyle to produce both spirits and beer from the same grain
  • They have created unique spirits like white beet spirit and absinthe
  • Kesler drew inspiration for his absinthe recipe from a 19th-century French distillation guide
  • Black Flannel is experimenting with canned cocktails and wild fermentation beers

Chris Kesler, the founder of Black Flannel, is a man of many talents. Not only is he the chief brewer and head of research and development at Black Flannel, but he is also an advanced cicerone and an educator in the world of craft distilling. Black Flannel is known for its unconventional and unheard-of spirits, with Kesler drawing inspiration from 200-year-old treatises and creating unique drinks like white beet spirit and absinthe. But it’s not just about the spirits at Black Flannel. Kesler is also focused on making his facility more eco-friendly, earning the title of the greenest brewery in Vermont. As an educator, he teaches courses on spirits and craft distilling, sharing his knowledge and passion with others. One of the unique aspects of Black Flannel is their use of a process called Parti-gyle, which allows them to produce both spirits and beer from the same grain. This innovative approach sets them apart from other breweries and distilleries in the U.S. In addition to their unconventional spirits, Black Flannel is also experimenting with canned cocktails and wild fermentation beers. Their recent developments include drinks like T-Thyme, made with vodka and thyme-infused black tea, and Cool Hand Cuke, a gin cocktail with cold-pressed cucumbers and mint. Overall, Chris Kesler and Black Flannel are pushing the boundaries of what is possible in the world of spirits. With their unique creations and commitment to sustainability, they are making a name for themselves in the industry.

Factuality Level: 2
Factuality Justification: The article is focused on the personal journey and experiences of Chris Kesler, the founder of Black Flannel, and his work in brewing and distilling. It contains a lot of unnecessary background information, details about specific drinks, and personal anecdotes that are tangential to the main topic of the article. The article lacks objectivity and factual information, as it primarily presents Kesler’s personal experiences and opinions rather than providing a comprehensive and informative overview of the brewing and distilling industry.
Noise Level: 2
Noise Justification: The article provides detailed information about Chris Kesler, his background, and the unique processes at Black Flannel. It includes insights into his inspiration, distilling preferences, and the development of specific spirits. The article stays on topic throughout and offers valuable information for readers interested in craft brewing and distilling.
Financial Relevance: No
Financial Markets Impacted: No
Presence Of Extreme Event: No
Nature Of Extreme Event: No
Impact Rating Of The Extreme Event: No
Rating Justification: The article does not pertain to financial topics or describe any extreme events.
Private Companies: Black Flannel
Key People: Chris Kesler (Founder, Chief Brewer, Advanced Cicerone, Head of Research and Development), Deb (Wife of Chris Kesler), Dave Mosher (Spiritmaster at Black Flannel), Travis Johnson (Head of Distilling at Black Flannel), Pierre Duplais (French chemist, author of Traité de la Fabrication des Liqueurs et de la Distillation des Alcools)

Reported publicly: www.marketwatch.com