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A hidden tasting room, and a bourbon that proudly wears both the American and Florida flags—welcome to our sit-down with 21st Amendment Distillery founder Jeff Palleschi. We start with a clink of 21AD, a 90-proof bourbon built to be smooth without losing its backbone, then open up the larger story: how a former Marine turned a love of American whiskey into a people-first craft distillery in Vero Beach.

Jeff walks us through the hard parts you don’t see on a tasting flight: sourcing and installing boilers and chillers in a region without the distilling infrastructure of Kentucky or Tennessee, managing seasonality on the Treasure Coast, and choosing culture over convenience by training a team to deliver what he calls “unreasonable service.” We share how his bartenders read the room—present without hovering, precise without pretense—and why hospitality, more than hardware, sets the standard for every pour.

The conversation turns deeply personal as Jeff recounts his fight through dyslexia after viral meningitis, the years of confusion before a diagnosis, and the school that rebuilt his learning from the ground up. That journey forged systems, discipline, and empathy that now shape his business: organized prep, clear routines, and a mission to serve people before product. We explore the patriotic spirit woven into the space—Washington and Lincoln on the walls, a Marine emblem tucked high—and a welcome that invites different views to share one bar, one drink, one conversation.

If you care about craft spirits, small business realities, or the quiet power of service that actually serves, you’ll find a lot to love here. Pour a glass and join us as we talk bourbon, boilers, team culture, and the faith that carries a first-time founder through curveballs. Enjoy the episode, then subscribe, share with a friend, and leave a quick review to help more neighbors discover the show. What does great service mean to you?

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We launch season two with gratitude, fresh ideas, and a few stories from behind the scenes. Collaboration across Vero Beach keeps surprising us, and a serendipitous 21st guest brings a bourbon giveaway for local listeners.

• community support turning “new” into “newish” neighbors
• booking momentum through June and beyond
• collaboration over competition among local businesses
• favorite moments and the enduring Mayberry vibe
• production lessons, gear upgrades, and the 45-minute non-record
• family editing shout-out and bonus episode ideas
• introducing Vero Drop-Ins for live, on-location sound
• season two guest teases across wellness, fitness, and food
• the 21st Amendment Distillery tie-in and giveaway
• how to be a guest and list your business or band for free

Go follow @myverobeachdotcom on Instagram, and when that post goes out on Monday, February 9th, click the repost button. Repost Monday, Wednesday, and Friday for extra entries. We will announce the winner live the following Monday.

Presented by Killer Bee Marketing
Helping local businesses in Vero Beach connect with their neighbors.

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Keep It Local. Keep It Going

Be sure to connect with us on Instagram at @myverobeachdotcom

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Ever wonder why your coffee swings from watery to bitter when you swear you followed the same steps? Join us as Sean, from Tribe Coffee, breaks down the science that separates a forgettable cup from a balanced, sweet, and aromatic brew—no jargon storms, just clear rules you can use today.

We start with roast profiles and what they really mean for taste. Light roasts are fibrous and lively, built for longer contact to unlock delicate sugars and acids; dark roasts are carbon-heavy and need quicker extractions to avoid ash and smoke. Freshness is non-negotiable: once a roast creeps past the twelve-week window, oxidation steals the aroma and turns nuance into paper. That history explains why many palates grew up loving “bold” coffees—dark profiles often masked staleness in long supply chains—but specialty coffee is changing that by highlighting origin flavors, from Brazil’s chocolate and nuts to African fruit and florals.

Then we get practical with the core framework: dose, contact, and yield. For espresso, think 18 grams in, 36 grams out, in about 27 seconds. For drip, watch the grind: too fine and water pools, scorching grounds and extracting bitterness; too coarse and it rushes through, leaving a flat, weak cup. We share how to choose grind size by method—French press, drip, moka pot, and cold brew—and why light and medium roasts shine in long steeps, while dark roasts need shorter contact. You’ll also hear how modifiers and sugar shape expectations, and how to slowly dial them back so the coffee’s natural sweetness and texture take the stage.

Finally, we offer a simple French press routine you can repeat tomorrow: medium grind, thorough saturation, five to seven minutes of patience, then a slow plunge. Want more body? Steep longer. Brewing a lighter coffee? Let it cool slightly before plunging to reveal layered sweetness. Whether you love chocolate-heavy Brazilian lots or fruit-forward African coffees, small, precise tweaks open a bigger world in your cup.

If this helped you brew better, follow the show, share it with a friend who loves coffee, and leave a quick review telling us your favorite roast and method.

Presented by Killer Bee Marketing
Helping local businesses in Vero Beach connect with their neighbors.

Support the show

Support The Show
Keep It Local. Keep It Going

Be sure to connect with us on Instagram at @myverobeachdotcom