Distilling the West

In a sneak preview Tasting Talk, Dan and Dave explore Whistling Andy Bottled-in-Bond 5 year corn whiskey. They dive into the history of this Montana distillery, the meaning behind bottled-in-bond, and what sets this whiskey apart. As always, the conversation flows between tasting notes, distilling insights, and a few good laughs along the way. Come get a taste before next week's interview with Whistling Andy Distillery.

In this new episode of Distilling the West, Dan and Dave head to Palisade, Colorado, to visit Peach Street Distillers and sit down with none other than Davy Lindig—the man, the myth, the legend. Davy brings bold energy, deep knowledge, and a whole lot of personality to a conversation that's as lively as it is informative.Peach Street, one of the pioneers of Colorado craft distilling, has been turning heads for years with its inventive yet grounded approach. Dan and Dave taste through three standout whiskeys:5-Year Bourbon – a rich and balanced bourbon with depth and complexity from Colorado's unique aging climate.Single Barrel Rye – spicy, bold, and beautifully structured.American Single Malt – a unique expression that captures both tradition and innovation.With Davy leading the way, the discussion dives into Colorado terroir, small-batch philosophy, and why Peach Street isn't just doing things differently—they're doing them right.This episode is packed with laughter, great storytelling, and even greater whiskey. Don't miss it.

In this new Tasting Talk on Distilling the West, Dan and Dave taste Laws Bottled in Bond Four Grain Bourbon out of Denver, Colorado. They explore the rich and structured profile of this well-aged spirit, highlighting notes of dark caramel, orange, black tea, toasted grain, baking spice, and oak. The hosts appreciate the depth and balance that comes from meeting the strict Bottled in Bond standards, and they reflect on Laws' commitment to traditional methods with a modern Colorado twist. A great episode for anyone who values craftsmanship and full-bodied bourbon.

In this new episode of Distilling the West, Dan and Dave return to the classroom for Whiskey 201, a much-anticipated sequel to their popular Whiskey 101 episode. If that first tasting laid the foundation, this one builds the walls, raises the roof, and adds a few charred barrels for good measure.They dive deeper into what makes whiskey… whiskey—from fermentation techniques and grain bills to distillation cuts and barrel aging. This isn't just about sipping; it's about understanding how choices at every stage influence the final spirit in your glass.Dan and Dave break it all down in their signature conversational style—accessible, nerdy, and fun. Whether you're a seasoned sipper or still getting your palate calibrated, Whiskey 201 will take your appreciation to the next level.

In this heartfelt and lively Tasting Talk on Distilling the West, Dan and Dave dive into Corbin Cash Straight Rye, a bold and expressive spirit known for its high rye content and long aging process. They explore its rich flavor profile, pulling out notes of peppery spice, dried fruit, earthy grain, and a warm, oaky finish that lingers just the right amount. The hosts talk about the balance and depth this rye offers, with Dan particularly impressed by the complexity it achieves while still remaining approachable.But the conversation isn't just about whiskey—Dan shares a major life update: the recent arrival of his new baby. The moment adds a warm, personal touch to the episode, as Dave congratulates him and the two reflect on the joys (and sleep deprivation) of parenthood. It's a fun blend of tasting notes and new beginnings, showcasing the easy camaraderie and real-life moments that make Distilling the West such a fan favorite. Whether you're here for the rye or just to hear the guys catch up, this episode has something for everyone.

In this episode of Distilling the West, Dan and Dave head to Las Vegas, Nevada, to speak with Aaron Chepenik, the mastermind behind Smoke Wagon Whiskey. Known for his authenticity and passion for whiskey, Aaron has built Smoke Wagon into a brand that stands out not just for its bold, high-rye bourbons but also for its unfiltered, no-nonsense approach to the craft.During the tasting, Dan and Dave explore three standout expressions:Straight Bourbon Whiskey – a classic, well-balanced bourbon with a smooth yet spicy profile.Desert Colt Proof – a powerful, high-proof whiskey that packs a punch.Small Batch – a carefully crafted blend that showcases the best of Smoke Wagon's aging and blending expertise.As Aaron shares the journey of Smoke Wagon—from sourcing barrels to perfecting the blend—listeners get an inside look at the philosophy behind the brand and what makes these whiskeys truly shine. His candid and passionate storytelling makes for an engaging and memorable episode.With great conversation, rich storytelling, and fantastic whiskey, this episode is a must-listen for bourbon lovers and craft spirits fans alike.

In this new Tasting Talk on Distilling the West, Dan and Dave explore Minden Mill Straight Bourbon Whiskey, a spirit crafted entirely on a 1,200-acre estate in Minden, Nevada. They delve into the bourbon's rich flavor profile, highlighting notes of cherry cola, vanilla, and a touch of spice, culminating in a long, sweet finish. The hosts discuss how the high desert climate and estate-grown grains contribute to the bourbon's unique character, making it a standout in the world of craft spirits. Their engaging conversation offers listeners a deep dive into the craftsmanship behind Minden Mill's offerings.

In this special episode of Distilling the West—Dan is joined by guest host Oliver Hutton as they sit down with the legendary Crispin Cain, owner and head distiller of Tamar Distillery in Redwood Valley, California. Known for his decades of experience and innovative spirit, Crispin opens up about his long journey in the world of distilling, the founding of Tamar Distillery, and his deeply thoughtful approach to whiskey-making.During this wide-ranging and engaging conversation, they taste three remarkable expressions:​3-Year Aged Bourbon – a bright, balanced, and youthful bourbon that already shows layers of complexity.​A Soon to be Released Bourbon – a behind-the-scenes preview of an upcoming spirit that offers a glimpse into what's next for Mendocino Spirits.​8-Year Old Low Gap Bourbon – a beautifully mature and richly layered whiskey that reflects Crispin's signature style and commitment to excellence.With Oliver bringing a fresh perspective and Crispin sharing stories, insights, and deep-cut knowledge about distillation and aging, this episode feels more like an intimate masterclass.For anyone who loves aged bourbon, rare pours, and hearing from one of the true artisans in the field—this is an episode you don't want to miss.

In this Tasting Talk on Distilling the West, Dan and Dave dive into Woodinville Straight Rye and Rye finished in a Port cask. They explore how the straight rye is a solid pour in and of itself. Then they move on to how the port finish adds rich, fruity depth to the bold rye spice, bringing out notes of dark berries, chocolate, and a silky sweetness. The hosts highlight the balance and character of this unique expression, making it a standout in Woodinville's lineup. A must-listen for fans of finished rye whiskeys!

In this special solo episode of Distilling the West, Dan flies solo while Dave is off on vacation. He sits down with Keith Barnes, founder and distiller at Bainbridge Organic Distillers, Washington's first USDA-certified organic distillery, located on Bainbridge Island.Keith shares the story behind Bainbridge's commitment to sustainability, quality, and local ingredients—an ethos that shines through in every bottle they produce. Dan and Keith dive into a tasting of three standout expressions:Battle Point 100% Wheat Whiskey – soft and elegant with layers of vanilla, honey, and spice​.​Yama – a unique whiskey aged in used Mizunara oak casks, offering rich, exotic complexity.​Battle Point Rye Barrel Proof – bold, uncut, and full of character, this one delivers serious punch.As they sip through the lineup, Dan and Keith discuss distillation on an island, what sets Bainbridge apart in the world of craft whiskey, and the artistry behind aging in rare casks like Mizunara.This episode is a laid-back, insightful dive into one of the Pacific Northwest's most intriguing distilleries—don't miss it.

In this new Tasting Talk on Distilling the West, Dan and Dave explore Deerhammer American Single Malt finished in a Tawny port cask. Deerhammer Distillery is based out of Buena Vista, Colorado. They dive into the rich complexity of the malt, with the Tawny port cask imparting flavors of dried fruit, caramel, and spice. The hosts thoroughly enjoy this one, noting its smooth and balanced profile. Along with their whiskey tasting, they also chat about the recent Gators basketball game against Texas Tech, adding some sports commentary to the mix. This episode is a great blend of whiskey and sports talk, perfect for a fun and engaging listen!

In this special solo Tasting Talk on Distilling the West, Dan takes the spotlight as he explores Woodinville Straight Bourbon. With no co-host this time, Dan offers a thoughtful and detailed tasting experience, diving into the bourbon's rich layers of flavor. He highlights notes of caramel, vanilla, and toasted oak, while discussing its smooth finish and well-rounded profile.In addition to the tasting, Dan shares insights from a special book sent by Woodinville, which delves into the history of the distillery. The book traces the journey of Woodinville Whiskey Co., from its founding to its reputation as a standout in the craft whiskey world. Dan reflects on the dedication and craftsmanship that go into creating their exceptional spirits, adding extra depth to this episode.Whether you're a bourbon enthusiast or a history buff, this solo Tasting Talk blends flavor exploration with a fascinating look at Woodinville's roots — a must-listen for fans of craft whiskey.

In this episode of Distilling the West, Dan and Dave travel to the heart of the Rocky Mountains to speak with Lenny Eckstein, founder and head distiller of Deerhammer Distilling in Buena Vista, Colorado. Known for its bold, grain-to-glass approach, Deerhammer has built a reputation for crafting uniquely rugged and flavorful whiskeys, influenced by the high-altitude aging environment.During the conversation, Dan and Dave taste four standout expressions from Deerhammer:American Single Malt Whiskey – a rich and complex malt whiskey that showcases Lenny's dedication to the craft.4-Grain Straight Bourbon – a balanced and flavorful blend of corn, wheat, rye, and barley.Straight Rye Whiskey – a bold, spice-forward rye with a distinct mountain character.Hickory Smoked Corn Whiskey – a smoky, unconventional take on American corn whiskey.As Lenny shares the philosophy behind Deerhammer's distilling process, listeners get an inside look at the innovation and passion that drive this Colorado distillery. From grain selection to unique aging techniques, this episode explores what makes Deerhammer's spirits truly one-of-a-kind.For whiskey lovers and craft spirits enthusiasts, this episode delivers fascinating insights and plenty of tasting notes to savor.

In this Tasting Talk on Distilling the West, Dan and Dave explore Woodinville Whiskey bourbon aged in Sauternes casks. They dive into how the influence of the French dessert wine barrels imparts rich, honeyed sweetness, layered with dried fruit and spice. The hosts break down the whiskey's depth and complexity, discussing how the Sauternes finish elevates its profile. If you're a fan of unique cask finishes, this is an episode you won't want to miss!

In this episode of Distilling the West, Dan and Dave sit down with Al Laws, Founder and President of Laws Whiskey House out of Denver, Colorado, to discuss the distillery's dedication to heirloom grains, time-honored techniques, and bold, grain-forward flavors. They explore the craftsmanship behind their Centennial Straight Wheat Whiskey – Bottled in Bond, breaking down how the distillation and aging process enhance its rich character. Al shares insights into the philosophy that drives Laws Whiskey House and what makes their spirits stand out in the ever-evolving whiskey world.

In this new Tasting Talk on Distilling the West, Dan and Dave delve into Laws Whiskey House's Centennial Straight Wheat Whiskey – Bottled in Bond. This is a prelude episode to the upcoming interview with Al Laws of Laws Whiskey House out Denver, Colorado. They explore its unique profile, highlighting notes of honey, fresh-baked bread, and a touch of spice. The hosts discuss the significance of the Bottled in Bond designation, ensuring quality and consistency in this 100% heirloom soft white spring wheat whiskey. Additionally, they share their thoughts on the recent Super Bowl, adding a lively sports discussion to the episode. This combination of whiskey tasting and football talk makes for an engaging and entertaining listen.

In this episode ofDistilling the West, Dan and Dave speak with Coby and Will Jamieson from Demptos Cooperage out of Napa, California. They dive into the craftsmanship behind barrel-making, discussing how wood selection, toasting, and charring impact the flavors of whiskey and other spirits. Coby and Will share their expertise on the cooperage industry, offering insights into both traditional and modern techniques used in barrel production. This conversation sheds light on the critical role barrels play in distillation, making it a must-listen for anyone passionate about whiskey and aging science.

In this new Tasting Talk on Distilling the West, Dan and Dave explore Devils Creek Red Dog Rye. They break down its bold and spicy profile, highlighting the rye grain's signature peppery bite balanced with hints of caramel, oak, and a touch of sweetness. The hosts discuss how it stands out among other rye whiskeys, its smoothness, and its potential for both sipping and cocktails. With their usual insightful tasting notes and entertaining banter, this episode is a must-listen for rye whiskey fans!

In this episode of Distilling the West, Dan and Dave sit down with Ken Miller, Co-Owner of The Distillarium, to dive into the creativity and craftsmanship behind their unique spirits. The Distillarium is known for pushing boundaries, blending traditional distilling techniques with innovative aging and finishing methods to create truly distinctive flavors. The tasting lineup includes four standout spirits: CASK & SPIN Triticale, a bold and complex whiskey made from the unique hybrid grain; VSOP American Brandy, a smooth and refined expression of aged brandy; Cask & Slide Bourbon, showcasing rich caramel and oak notes; and No Man's Whizkey Rye, a rye whiskey with a character all its own. As Ken shares insights into The Distillarium's approach to distillation and aging, Dan and Dave explore the nuanced flavors of each spirit, offering their signature tasting notes and lively discussion. From grain selection to barrel treatment, this episode provides a fascinating look into what makes The Distillarium a standout in the craft spirits world. Whether you're a whiskey connoisseur, a brandy enthusiast, or just love discovering new distilleries, this episode is packed with great conversation, expert insights, and exceptional spirits.

In this new Tasting Talk on Distilling the West, Dan and Dave explore High West American Prairie Finished in Oloroso Sherry Cask for 9 months (98.6 proof). They dive into the impact of the sherry cask finish, noting how it enhances the bourbon's rich caramel and vanilla base with layers of dried fruit, spice, and a touch of nuttiness. The hosts discuss the balance between the sweetness from the sherry influence and the underlying bourbon character, making for a nuanced and complex pour. As always, their insights and banter make for an engaging and informative tasting session.

In this episode of Distilling the West, Dan and Dave welcome Clayton Mendel from Devils Creek Distillery to explore the artistry and passion behind their exceptional spirits. Located in Mammoth Lake, CA, Devils Creek has become a standout in the craft distilling world, celebrated for its bold, flavorful whiskeys. The tasting lineup features four remarkable offerings: Small Batch Bourbon, Snow Job Single Barrel Bourbon, Small Batch Rye, and Barrel Proof Rye. As Clayton shares the inspiration and intricate process behind each whiskey, listeners get an inside look at the craftsmanship that goes into every bottle, from grain selection to barrel aging. Dan and Dave provide their tasting notes, highlighting the unique character of each whiskey while discussing the distillery's creative approach to their craft. This episode is a must-listen for whiskey enthusiasts and anyone interested in the stories behind great spirits.

In this Tasting Talk on Distilling the West, Dan and Dave delve into St. George Spirits' Baller Whiskey, which they praise as a standout American single malt. They highlight its unique profile, with notes of malt, subtle smokiness, and a crisp, clean finish reminiscent of Japanese whisky. The hosts discuss how Baller Whiskey exemplifies innovation in American single malts, offering both versatility and depth of flavor, whether enjoyed neat or in cocktails. Their discussion provides a compelling look at this exceptional whiskey for enthusiasts of craft distilling.

In this episode of Distilling the West, Dan and Dave dive into the world of Westland Distillery from Seattle, Washington with Tyler Pederson. Known for their commitment to crafting exceptional single malts, Westland has redefined American whiskey. Tyler shares insights into the distillery's unique approach, from their use of local barley to their exploration of terroir in whiskey production.The tasting lineup features some of Westland's most remarkable creations, showcasing their innovation and artistry in every sip. Whether you're a fan of single malts or just discovering them, this episode is packed with fascinating stories, expert insights, and, of course, incredible flavors.Westland has been instrumental in the recent passage of legislation to recognize American Single Malt as an official spirits category with the TTB. Grab a glass and join us for an unforgettable journey into the heart of Westland Distillery!

In this new Tasting Talk on Distilling the West, Dan and Dave explore a Cognac Finish Bourbon from Branch Point Distillery out of Dayton, Oregon. They discuss how the cognac cask aging imparts a rich and nuanced layer to the bourbon, adding notes of dried fruit, subtle spice, and a velvety finish. The hosts share their tasting notes, highlighting the interplay between the bourbon's robust base and the elegant influence of the cognac barrels.As always, their engaging discussion offers a deep dive into the craftsmanship behind this unique craft spirit from the western United States. Perfect for fans of innovative bourbon expressions!

In this episode of Distilling the West, Dan and Dave are joined by Pat Donovan, President of Dry Fly Distilling, for a deep dive into the craft behind their award-winning whiskeys. Based in Spokane, Washington, Dry Fly is celebrated for its use of locally sourced grains and innovative barrel finishing techniques. The tasting lineup includes three exceptional whiskeys: Straight Wheat Whiskey, showcasing the purity of Washington-grown wheat; Straight Triticale Whiskey (90 proof), a unique hybrid grain whiskey with a distinct profile; and Straight Triticale Whiskey Finished in Côte Bonneville Cabernet Wine Barrels (98.6 proof), a bold expression marrying whiskey with wine barrel complexity. As they sip and savor, Pat shares the story of Dry Fly's commitment to sustainable practices, local partnerships, and pushing the boundaries of traditional whiskey-making. Dan and Dave provide their tasting notes, exploring the nuances of each spirit and reflecting on how Dry Fly's innovative approach sets them apart in the craft distilling world. This episode is a must-listen for whiskey enthusiasts and anyone curious about the intersection of tradition, innovation, and a passion for local ingredients.

In this new Tasting Talk on Distilling the West, Dan and Dave dive into Woodinville Whiskey Co. 100% Straight Rye from Woodinville, Washington. They break down the rye's unique flavor profile, noting its spicy, pepper-forward character balanced with hints of caramel and oak from its aging process. The hosts discuss the whiskey's smoothness, complexity, and how it stands up in the growing rye category, providing insightful tasting notes alongside their signature banter.A great episode for fans of rye and those interested in the depth and diversity of this style!

In this captivating episode of Distilling the West, Dan and Dave sit down with Ron Silberstein, Co-Founder and Proprietor of Admiral Maltings, to uncover the intricate world of malting—a critical but often overlooked foundation of flavor in both spirits and beer. Based in Alameda, California, Admiral Maltings is renowned for its commitment to traditional floor-malting techniques and its dedication to quality, locally sourced grains. Ron takes listeners through the malting process step-by-step, beginning with grain selection, where Admiral emphasizes working with sustainable, family-owned farms to source grains with distinct regional character. From there, he explains the germination process, where careful timing and attention to temperature bring the grains to life, beginning their transformation. Next, Dan and Dave learn about the drying phase in custom kilns, which ultimately preserves the malt and locks in the flavors that give spirits and beers their depth. Throughout the conversation, Ron emphasizes how these malting techniques, rooted in centuries-old practices, impart unique characteristics that are lost in more industrialized processes. He also discusses the revival of craft malting in the U.S., Admiral's role in that resurgence, and how their collaboration with craft breweries and distilleries helps showcase local ingredients on a national scale. Dan and Dave ask insightful questions about how different types of malt impact whiskey production, creating a bridge between malting and distillation for listeners interested in both crafts. This episode offers an in-depth look at malting as both an art and a science, providing listeners with a newfound appreciation for the foundational steps that shape the final character of their favorite spirits. Perfect for spirits enthusiasts, craft beer lovers, and anyone intrigued by the journey from grain to glass, this episode shines a light on the indispensable role of malting in crafting quality beverages.

In this latest Tasting Talk on Distilling the West, Dan and Dave explore Two Bitch Small Batch Bourbon from Eureka, Nevada. They dive into its flavor profile, discussing its bold and balanced character, with notes of caramel, vanilla, and a hint of spice. The hosts share their impressions of the bourbon's smoothness and how it compares to other small-batch bourbons they've tasted, bringing their usual mix of expertise and humor to the conversation. Perfect for listeners interested in unique, small-batch bourbons!

In this intriguing episode of Distilling the West, Dan and Dave sit down with Steven Day, Distiller and Co-Owner of Branch Point Distillery—and a practicing neurologist. Branch Point Distillery is located in Dayton, Oregon in the Willamette Valley. They embark on a tasting journey featuring three exceptional whiskeys: Trit Straight Whiskey 6-year, Bourbon Whiskey 6-year, and Cask For A Cause Oregon Wheat Whiskey 7-year.Steven shares the unique stories behind each whiskey, highlighting Branch Point's commitment to craft and local ingredients, especially in the context of its location in Oregon's beautiful wine country. The fertile landscape not only influences the spirits but also complements the distillery's innovative approach.The conversation takes an interesting turn as Steven discusses his background in neurology, sharing insights from his research and exploring how scientific principles can enhance the art of distillation. Dan and Dave provide their tasting notes, diving into the distinct flavor profiles of each whiskey while reflecting on the fascinating interplay between science and craftsmanship.This episode is a must-listen for anyone interested in the intersection of distillation and neuroscience, offering a unique perspective on whiskey-making in one of Oregon's most picturesque regions.

In this Tasting Talk on Distilling the West, Dan and Dave dive into Smoke Wagon Straight Bourbon Whiskey Uncut Unfiltered Batch 105 out of Las Vegas, Nevada. They discuss its bold character, known for layers of rich caramel, spice, and subtle smokiness that make it a standout among bourbons. The hosts share their tasting notes, exploring the whiskey's complex blend of flavors and how it performs both neat and on the rocks. With their signature insights and humor, Dan and Dave make this an engaging episode for fans of bourbon with a distinctive profile.

In this episode of Distilling the West, Dan and Dave are joined by Ryan Thompson, Founder and CEO of 10th Mountain Whiskey & Spirit Co., for an insightful discussion that goes beyond the glass. Together, they taste and explore three of the distillery's standout spirits: a bourbon, an American single malt, and a rye. Ryan shares the story behind each spirit, offering insights into the distillation process, flavor profiles, and what sets 10th Mountain Whiskey apart in the craft whiskey scene. But the conversation doesn't stop there. As the name suggests, 10th Mountain Whiskey & Spirit Co. has deep ties to the U.S. military, specifically the 10th Mountain Division—an elite light infantry unit. Ryan delves into how this heritage inspires the company's mission and values, as well as the ways they honor and support veterans. Dan and Dave provide their tasting notes, analyzing the unique characteristics of each whiskey while reflecting on the broader themes of tradition, craftsmanship, and community service. This episode is a must-listen for those interested in quality spirits with a powerful story behind them, blending the art of distillation with a tribute to military history.

In this Tasting Talk on Distilling the West, Dan and Dave explore Old Elk Wheated Bourbon, which they describe as a "vanilla bomb." They dive into the bourbon's pronounced vanilla notes, discussing how the wheat in the mash bill contributes to its smooth, sweet profile. Alongside the vanilla, they highlight hints of caramel, subtle spice, and a creamy texture, making it a rich and inviting pour. Their lively discussion offers a great perspective on what makes this bourbon stand out, perfect for those who enjoy sweeter, well-rounded whiskey flavors.

In this rich and detailed episode of Distilling the West, Dan and Dave sit down with David Warter, Vice President of E&J Gallo, and Rita Hansen, Senior Director of Distillation, to explore not just the flavors of their exceptional spirits but the deep history behind one of America's most influential distilleries. The conversation spans generations of innovation, from the founding of E&J Gallo to its transformation into a leader in the craft distillation world, particularly with the prestigious Germain Robin brandy line. David and Rita guide Dan and Dave through a tasting of three standout spirits: Germain Robin XO, Germain Robin Single Barrel, and Argonaut Saloon Strength. But beyond the tasting notes, they delve into the historical significance of each, sharing how the heritage of brandy-making in California is reflected in the complex flavors of the XO, the craftsmanship involved in the creation of the Single Barrel, and the bold American spirit captured in Argonaut Saloon Strength. Listeners are treated to a masterclass in distillation history as David and Rita discuss the evolution of Gallo from a large-scale wine producer to a key player in the high-end brandy and craft spirits market. They also reveal how Germain Robin—a once-small, artisanal brandy producer—came to thrive under Gallo's stewardship while maintaining the meticulous techniques that have earned it international acclaim. Dan and Dave offer their tasting impressions throughout, blending their expertise with the historical insights shared by David and Rita. This episode is a must-listen for anyone interested in the intersection of history, tradition, and innovation in the world of distillation, and a deep dive into what makes E&J Gallo and Germain Robin icons in the industry.

In this latest Tasting Talk on Distilling the West, Dan and Dave explore a 5-year Bull Bourbon from Stein Distillery. They delve into the complexity of this aged bourbon, discussing its rich flavor profile developed over five years of maturation. The hosts offer their tasting notes on the bourbon's smoothness, oak influence, and hints of spice and caramel. They also share thoughts on how it stacks up against other bourbons they've tried, making it an informative and engaging episode for bourbon enthusiasts and fans of craft distilling alike.

In this special episode of Distilling the West, Dan and Dave are joined by Isaac Winter, Distilling Manager for High West Distillery, for an exclusive tasting of three standout whiskeys: a bourbon, High Country Whiskey, and the latest release of Midwinter Night's Dram. As a huge fan of High West, Dave is especially excited to dig into the nuances of these spirits. Isaac provides an insider's perspective on the distilling process, sharing the stories and techniques behind each whiskey. Listeners will learn what makes High West's bourbon bold, how High Country Whiskey brings a unique edge, and why the limited-edition Midwinter Night's Dram has become a seasonal favorite for whiskey lovers. Dan and Dave offer their tasting notes on each whiskey, with Dave's admiration for High West adding extra depth to the conversation. This episode is a must-listen for fans of the distillery, whiskey enthusiasts, and those curious about what makes High West one of the most exciting distilleries in the craft whiskey world.

In this in-depth episode of Distilling the West, Dan and Dave sit down with Andy Robinson from Aimsir Distillery and Adam Junod from Good Creative to explore the creation of a one-of-a-kind spirit: VÆttir Aquavit. Drawing on the deep-rooted traditions of Nordic distillation, this unique Aquavit brings together ancient techniques and modern creativity in a way that sets it apart in the world of craft spirits. Andy and Adam discuss the collaborative process between distiller and creative studio, explaining how the concept for VÆttir Aquavit was born and how it reflects both the history and mystique of Scandinavian culture. They explore the significance of the ingredients, the role of botanical infusions, and the meticulous production methods that give VÆttir its distinctive character. Throughout the episode, Dan and Dave provide their expert tasting notes, analyzing the bold, herbaceous flavor profile of the Aquavit. They break down the layered notes of caraway, dill, and other traditional botanicals, while also exploring the spirit's versatility in cocktails and sipping experiences. With insights into branding, product development, and distilling artistry, this episode is perfect for listeners interested in the intersection of tradition, creativity, and craftsmanship in the world of spirits.

In this new Tasting Talk on Distilling the West, Dan and Dave explore the unique Double Circle Lavender Infused Vodka. They dive into the distinct floral notes of the lavender infusion, analyzing how it complements the vodka's smooth profile. The hosts break down the balance between the herbal and botanical flavors, discussing its potential for both sipping and mixing in cocktails. As always, they bring their insights and banter, making this episode a must-listen for fans of creative vodka infusions and craft spirits.

In this episode of Distilling the West, Dan and Dave explore Hood River Distillers, joined by guests Caitlin and Garrett. They dive into a tasting of three distinct spirits: Timberline Vodka, a pear brandy, and the first American Single Malt whiskey McCarthy's.Throughout the episode, Caitlin and Garrett share the story of their distillery, explaining the craftsmanship and inspiration behind each of the featured spirits. Dan and Dave offer their tasting notes and reflections on the unique flavors and aromas, adding context to what makes Hood River Distillers a standout in the world of craft spirits. This engaging episode is perfect for spirit lovers eager to learn more about the diverse offerings of a Pacific Northwest distillery, packed with insights, tasting notes, and behind-the-scenes stories.


In this episode of Distilling the West, Dan and Dave dive into another Tasting Talk, focusing on the offerings from Just A Distillery, a craft distillery based in Sandy, Oregon. The featured selection is "Just Rum and Spices," a spiced rum that showcases the distillery's unique approach to crafting high-quality, small-batch rum.Throughout the episode, Dan and Dave share their tasting notes, highlighting the blend of spices and flavors that make this rum stand out. They discuss how the rum's character differs from typical mass-produced varieties, touching on its smoothness, the balance of sweetness and spice, and its versatility in cocktails or enjoyed neat. As always, the hosts bring their humor and expertise, making this an engaging and informative tasting session for spirit enthusiasts.Perfect for fans of craft distilling, rum lovers, or anyone interested in discovering new, well-crafted spirits!

In this episode of Distilling the West, Dan and Dave take listeners on a journey through the diverse offerings of Hinterhaus Distilling in Arnold, California. Joined by distiller Nate Randall, the hosts taste and discuss three of Hinterhaus's standout spirits: a unique vodka made from grapes, a bourbon finished in a Calaveras cask, and a single barrel bourbon cask strength. Throughout the episode, Nate shares the inspiration and techniques behind each spirit, revealing what makes Hinterhaus Distilling a notable player in the craft distilling scene. Dan and Dave offer their tasting notes, discussing the flavors, aromas, and finishes of each product, while also delving into the broader context of craft distillation in the region. This episode is a must-listen for spirit enthusiasts and those interested in the innovative approaches emerging from the West's distilling community.

In this Tasting Talk episode of Distilling the West, hosts Dan and Dave delve into New Deal Distillery's Distiller's Reserve Wheat Whiskey. Without the distillers on hand, the duo focuses on their tasting experience, offering listeners a detailed exploration of the whiskey's flavors, aromas, and overall character. They will also be at DISTILLERS FEST WEST on October 11, 202.

In Episode 12 of Distilling the West, hosts Dan and Dave chat with Adam Junod from the Oregon Distillers Guild and Kamon from Just Rum. The discussion covers Oregon's craft spirits scene, emphasizing local ingredients and the collaborative spirit of the community. They also talk about DistillersFestWest.com, an event showcasing the region's top distilleries, allowing professionals and enthusiasts to connect. The episode provides a comprehensive look at what makes Oregon's distilling industry unique and thriving.

We had the pleasure of speaking with both Jeff Duckhorn Master Distiller and Lauren Patz Master Blender from Redwood Empire Whiskey out of Graton, California. Jeff and Lauren gave a great breakdown of their distilling, maturation, and blending processes. The two talk about how they got started in the industry, how the company has grown, and the exciting future ahead for this "Grizzly Beast" of a whiskey company. We taste through batch 1 of their Screaming Titan Wheated Bourbon, batch 4 of Grizzly Beast Bottled in Bond Bourbon, and Rocket Top Rye Bottled in Bond. You won't want to miss this one as we talk with the whiskey King and Queen of California!

Join our hosts Dan and Dave as they sample and review a wide range of craft spirits, from classic staples to rare finds. We'll break down the aromas, tasting notes, and finishes; providing you with a detailed sensory experience. Today they are tasting Woodinville Bourbon finished in a PX sherry cask. You can find Woodinville at https://woodinvillewhiskeyco.com/ and on Instagram at @woodinvillewhiskeyco.

Joining us today on Distilling the west, is one of the founders of All The Bitters, Ian Blessing. ATB is a company dedicated to crafting non-alcoholic bitters that are as complex and delicious as their traditional counterparts. These botanical infusions are transforming cocktails, mocktails, and even culinary creations with their rich, aromatic profiles. We'll be diving into their journey, from the inspiration behind their brand to the meticulous process of creating their bitters. Whether you're a cocktail enthusiast, a foodie, or just someone who loves a good story of passion and entrepreneurship, you won't want to miss this episode.

This podcast was with Molly Brown. They built the distillery by hand and are producing some of the most delicious spirits. Thank you for the interview!!!

On today's episode we are speaking with Kris Koenig of Golden Beaver distillery, located in our home base of Chico, California. We spoke to Kris today about the craft spirits they are producing and the process. Kris focuses heavily on Calrose rice being a part of their mash bill. It is a product that is locally produced and sourced right here in our area. Golden Beaver Distillery is one of a few distilleries in the country that uses primarily rice. We had a great time with Kris at his beautiful Park Avenue Still House location.  Thank you again Kris for an interesting episode and for taking the time to meet with us.

Today on this episode, we will be having a round table discussion with the Chico Whiskey Society. We will be reviewing four different whiskeys from the Western U.S.: Bottled in Bond Wheat Whiskey from Oregon Spirit Distillers, A Midwinter Night's Dram from High West, and two single barrel picks from Frey Ranch. Thank you Chico Whiskey Society for the chat.

On this episode of Distilling the West, we spoke with Dylan Carney of Savage and Cooke. Savage and Cooke based out of Mare Island in Vallejo, CA and was founded by Dave Finney who originally started the Prisoner Wine company. His background in the wine industry influences their products. We'll taste through their bourbon finished in Cabernet casks, their rye finished in Grenache casks, and their bottled in bond bloody butcher bourbon.

On this episode of Distilling the West, we run you through the basics of whiskey. We talk about the difference between whiskey, bourbon, and rye along with other topics we hope you find helpful. If there's anything you think we missed, leave us a comment and we'll make sure we include it in Whiskey 201 (or is it 102? ... we'll have to figure that out.) Vocabulary From The Episode: ABV: Alcohol by Volume aka the percentage of alcohol in the total solution Charring: Burning the inside of barrels Column Still: A tall metal cylinder with chambers separated by large filtering plates. The mash is pumped in near the top of the still and sinks to the bottom. As it heats, the alcohols begin to evaporate and rise up through the plates with the heavier stuff being left behind in the chambers. This results in a lighter, more concentrated, higher proof distillate. Congeners: The individual alcohols produced during fermentation that each have their own unique flavor and aroma (good and bad) Enzymes: The substance produced that acts as a catalyst to break down starches into basic sugars Lincoln County Process: The process in which whiskey is put through a sugar maple charcoal filter before it's put into casks. Tennessee Whiskey producers use this process to differentiate themselves from Bourbon. Pot Still: A large kettle-like pot that is heated from the bottom which brings the varying alcohols and water in the mash to vaporize and be sent to a condenser that separates them from each other. This results in a heavier, more oily, congener rich distillate. Mash: The mixture of grain and water that is made to convert starches into sugars Mashbill: Essentially the recipe for the whisk(e)y. The composition of grains within the mash. Peated: A whisky in which the malted barley is dried over a peat fire giving the malt a smoky aroma. Proof: A measure of the strength of alcohol. Double the ABV and you have the alcohol's “proof.” Wort: The liquid that's extracted from the mash after the starches are converted to sugars. The wort contains the sugars that yeast converts into alcohol.

On this episode of Distilling the West, we spoke with Amy and Steve from Alchemy Distillery. During the conversation we discussed their history, distilling process, and their close relationship with their community; all while tasting Boldt Bourbon and Boldt Cereal Killer. You can find them at: Web: alchemydistillery.com IG: alchemydistillery