Growing up outside of Nashville, Tennessee, Brandon was introduced to the whiskey process at a young age... not the tasting, just the distilling! Before the age of 5, his parents took him along on tours of both the George Dickel and Jack Daniel’s distilleries. Since then, the smells of fermenting mash and maturing spirits continue to inspire Brandon.

In college Brandon worked at a whiskey bar, and gained an appreciation for varied styles of whiskeys from around the world.   He went on to earn a Master’s Degree in Chemistry and spent 13 years in the pharmaceutical industry as a Protein Crystallographer.  For the past 7 years, Brandon has done extensive research in the art of distillation. Recently he had an opportunity to work in the beverage industry, with Black Hog Brewing Co.  While at Black Hog, Brandon coupled his scientific background with his passion for distilling.  He discovered a way to recoup materials not fully utilized in the brewing process and transform them into unique and exceptional spirits. Brandon is dedicated to his daughter and wife, fishing, protecting waterways in CT, and as much DIY as you can imagine. Come meet Brandon for a tour of Continuum coming soon!

Brothers Tom & Jason Sobocinski along with Master Brewer Tyler Jones started Black Hog Brewing Co in 2014 when the three decided to make beer that would pair with food, friends and family. All three are dads, lovers of great food, and enjoy a great beer along with a nice sip of hooch! Tom and Jason also own Ordinary in New Haven, voted top 50 bars in the World by Conde Nast travel.  Tyler went to University of New Hampshire for chemical engineering and received a masters from U.C. Davis for brewing. The three are excited to be part of the Continuum team and help Brandon craft the best spirits out of beer distillates. Their commitment to sustainability and quality align perfectly with Brandon's mission for Continuum.