GUEST: Paul Hletko, Founder of FEW Spirits
On this episode of Market Makers, I talk with Paul Hletko the founder of FEW Spirits about how he went from being an attorney and into the spirits industry. At FEW they take on timeless distilling techniques, and transcend the oft-ordinary taste we’ve all grown accustomed to. Distilled from the very best grains, aged to perfection, and bottled under their own roof, FEW remains in their own hands until distribution.
Single Malt Whiskey: Kissed with cherry wood smoke, Few Single Malt Whisky is the perfect addition to your after dinner enjoyment, but only in moderation.
Breakfast Gin: It’s 10 am somewhere and Few Breakfast Gin is here to go with your pancakes.
Bourbon Whiskey: Southern tradition meets Northern Rye. This spirit, distilled through timeless liquor-making techniques, utilizes a three-grain recipe that infuses generations of Southern tradition with the spiciness of northern rye and a touch of malt for smoothness. FEW is hand-crafted through a small-batch process in charred oak barrels to age its bourbon whiskey
Barrel Gin: The midas touch of oak and time. What was once clear, is now complex. Exuding subtle notes of fennel & peppery spices, while a smoky smoothness from the charred barrel permeates the juniper, this barrel-aged spirit tastes like gin, but has the maturity of a bourbon.
Rye Whiskey: Born of hearty grain and patience. The generous rye content is married with the sweetness of corn for a genteel interpretation of the venerable spirit. Patiently aged in air-dried oak barrels, its spicy character transcends mere resurgence. Behold – the renaissance of rye.
American Gin: Tastes like triumph with a hint of juniper. Upon first blush, you’ll discover notes of lemon peel and warm vanilla. Then, the profile shifts. And you’ll finish with the familiar nip of juniper on the edges of your tongue. That’s what a better gin feels like. And that’s why every batch is distilled from the very best grains, bottled in-house and handled with the utmost care.