Podcast appearances and mentions of pat heist

On this episode, Dude and JD interview Pat Heist from Wilderness Trail to discuss their story while we drink through a few of their offerings, including their wheated, a 6-year Bottled-in-Bond, and a Barrel Pick from Bourbon Enthusiast.  Tune in to hear what we thought on this episode of… The Bourbon Hunters. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. --Tags-- #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey   -- Tags -- the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon  bourbon life  bourbon lifestyle  bourbon enthusiast

Dr. Pat Heist may not be the first rock musician to successfully launch and sell a spirit brand (shoutout to Sammy Hagar), but he could very well be the first to do so with a Ph.D. in plant pathology. Known as "Dr. Pat" to many, he is the co-founder of Wilderness Trail, a craft whiskey distillery based in Danville, Kentucky, renowned for blending modern scientific innovation with traditional distilling techniques. In 2012, alongside his long-time business partner Shane Baker, Dr. Pat launched Wilderness Trail, combining their extensive expertise in advising other spirit companies on production and fermentation. Their first product debuted in 2018, and since then, the brand has built a reputation for its exceptional bourbon and rye whiskey. In a major milestone for the distillery, Italian spirits giant Campari acquired a 70% stake in Wilderness Trail in October 2022, valuing the deal at $420 million, with an option to purchase the remaining 30% in 2031. At that time, the full ownership of the brand was estimated at an impressive $600 million. In this engaging interview, Dr. Pat offers a deep reflection on his entrepreneurial journey and shares invaluable advice for any aspiring founder, including the pitfall of prioritizing branding over developing a high-quality product and how to strategically enhance a brand's image among key gatekeepers and influencers. Additionally, he discusses the partnership with Campari, offering a behind-the-scenes look at how the collaboration began, and his assessment of the timing and opportunity that led to the investment and eventual acquisition. Show notes: 0:32: Interview: Dr. Pat Heist, Co-Founder, Wilderness Trail – Speaking from his office in Washington, D.C., Dr. Pat shares his passion for rock music and his current band before discussing the growth of Ferm Solutions, the yeast and enzyme supplier he co-founded with Shane in 2006. Drawing from insights gained by working with over a thousand distilleries, he explains how these experiences helped shape Wilderness Trail, ensuring the distillery's efficiency and avoiding common pitfalls. Dr. Pat highlights the unique sweet mash process and the industry relationships that set the brand apart, noting how the ability to make quick, decisive moves without bureaucratic delays was a key advantage. He also reflects on the partnership with Campari, emphasizing that it was driven by more than just financial gain, but by shared values and a long-term vision. Brands in this episode: Wilderness Trail, Rabbit Hole Distillery, Campari

ETT MORDFÖRSÖK MED REFERENSER. David tar i från tårna och bjuckar på riktigt matiga shownotes! Vorlaufing, Oskar Bruno, Pat Heist och … i princip allt som går att läsa om jäsning. NERDGASM INCOMING. Här tipsas vi om en bok som David faktiskt inte har läst. Jo, det är sant! Åtminstone inte hela … Redbreast 12 mot Redbreast 12 cask strength: http://tjederswhisky.se/redbreast-12-pa-40-och-fatstyrka/ Vad var det i glaset? Mathias njöt av J. P. Wiser 42 YO: https://www.jpwisers.com/en-ca/blog/meet-jp-wisers-42-year-old-a-new-milestone-in-canadian-whisky-excellence/ Jeroen hade istället J. P. Wiser 23 YO: http://tjederswhisky.se/jp-wiser-23-yo-cask-strength-for-sweden/ David hade två whiskylikörer som han rekommenderar av hela sitt hjärta: https://www.systembolaget.se/produkt/sprit/shanky-s-whip-5417701/ https://www.systembolaget.se/produkt/sprit/skrewball-9343301/ Från ax till fylla: mer om mäskning, lite om vört, och så det där med jäsning… ”I'll never be your yeast of bourbon, feat. Dr. Pat Heist”, En trea whisky 28/9 2021: https://www.entreawhisky.se/78 Lautertunnor: https://www.entreawhisky.se/87 När Oskar Bruno pratade jäst i ETW: https://www.entreawhisky.se/208 Vorlaufing kan man läsa lite om här: https://beerandbrewing.com/the-art-and-the-science-of-the-vorlauf-process/ https://makebeereasy.com/vorlauf/ Det där med Lochlea och Laphroaig och John Campbell och röra runt lite mer i mäsktunnan tror David han pratade om här: https://whiskycast.com/a-million-miles-from-laphroaig-to-lochlea-episode-910-december-6-2021/ Med risk att mörda er med referenser och ge en inblick i hur sjuk Davids hjärna är: här följer en del men långt ifrån allt av vad David har läst bara om jäst och jäsning: Andrew G. H. Lea & John R. Piggott, red., Fermented beverage production, 2 uppl. (New York: Springer Science & Business Media, 2003). Gray, William D., ”Further studies on the alcohol tolerance of yeasts”, Journal of Bacteriology 42 (1941), s. 561–574. Gray, William D., ”Studies on the alcohol tolerance of yeasts”, Journal of Bacteriology 55 (1948), s. 53–59. [Luening, Horst], ”Fermentation”, odaterad text, https://www.whisky.com/information/knowledge/production/details/fermentation.html Noguchi, Y., K. Urasaki, H. Yomo & T. Yonezawa, ”Effect on new-make spirit character due to the performance of brewer's yeast – (II) various yeast strains containing commercial strains”, i Distilled spirits: Production, technology and innovation, red. James Huthison Bryce, John R. Piggott & George G. Stewart (Nottingham: Nottingham University Press, 2008), s. 117–122. Reid, Struan J., et al., ”The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners”, Journal of the Institute of Brewing 129, no. 2 (2023), s. 1–17. Russell, Inge & Graham Stewart, ”Distilling yeast and fermentation”, i Russell, Inge & Graham Stewart, red., Whisky: Technology, production and marketing, 2 uppl. (Oxford: Academic Press, 2014), s. 123–146. Stewart, Graham G. & Stephen A. Martin, ”Wort clarity: Effects on fermentation”, Master Brewers Association of the Americas Technical Quarterly 41, nr. 1 (2004), s. 18–26. Strengell, Teemu, ”Fermentation flavours”, 23/11 2011: http://whiskyscience.blogspot.se/2011/11/fermentation-flavours.html van Beek, Sylvie & Fergus G. Priest, ”Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study”, Applied and environmental microbiology 68, nr. 1 (2002), s. 297–305. Walker, Graeme M., James Brosnan, Thomas A. Bringhurst & Frances R. Jack, ”Selecting new distilling yeasts for improved fermentation and for sustainability”, i Distilled spirits: Science and sustainability: Proceedings of the Worldwide distilled spirits conference, red. Graeme M. Walker, I. Goodall, R. Fotheringham & D. Murray (Nottingham: Nottingham University Press, 2012), s. 127–136. Walker, J. W., S. Y. Pearson, T. A. Bringhurst & J. M. Brosnan, ”Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance”, i Distilled spirits: Production, technology and innovation, red. James Huthison Bryce, John R. Piggott & George G. Stewart (Nottingham: Nottingham University Press, 2008), s. 127–132. Waymark, Christopher & Annie E. Hill, ”The influence of yeast strain on whisky new make spirit aroma”, fermentation 7, nr. 4 (311), s. 1–11. Wilson, Nicolas, ”Contamination: bacteria and wild yeasts in a whisky fermentation”, i Russell & Stewart, red. (2014), s. 147–154. Yonewaza, T. & Graham G. Stewart, ”Monitoring and controlling of whisky fermentation”, i James Hutchison Bryce & Graham G. Stewart. red., Distilled spirits: Tradition and innovation (Nottingham: Nottingham University Press, 2004), s. 103–111. Det här är en till sådan där bok David har lovat sig själv att aldrig läsa hela men finns det någon stolle därute så varmt välkomna att ta tag i: Stewart, Graham G., Brewing and distilling yeasts (Cham: Springer, 2017). lag phase och log phase återkommer vi till! Men för den som vill få nerdgasm bara av hur många parametrar som kan ritas in i ett och samma diagram, kolla in denna skönhet: https://www.wolfers.se/wp-content/uploads/2025/03/jasning.png Källa: Inge Russell & Graham Stewart, ”Distilling yeast and fermentation”, i Russell & Stewart, red. (2014), s. 143. Med benäget tillstånd från författarna. Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

We are back for round 2 of the discussion of Pot still vs Column. This time we get deep into congeners and phenols. It went off the rails, as always. Hope its freaking scratching that Nerd itch. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Texaswhiskeyfestival.com Liquor.com / Sarah Maiden Without distillation, liquor couldn't exist. Distillation is the process by which the alcohol present in a fermented liquid is separated and then concentrated. It's done by heating the liquid and then cooling the vapors, condensing them into a highly alcoholic spirit. This all works because ethanol evaporates at a lower temperature than water.  The device used in this process is called a still. Over the centuries, stills have evolved from rudimentary fire-heated pots to towering, industrial machinery. To make liquor today, distilleries primarily use two different types of stills: pot stills and column stills. These two methods of distillation operate based on the same fundamental principles but produce spirits with noticeably different qualities.  Here's everything you need to know about pot stills vs. column stills. • Pot stills are large pot-shaped stills that are usually made of copper and distill spirits on a batch-by-batch basis. • Column stills include at least one tall cylindrical column. They can be operated continuously and produce spirits more efficiently. • Generally speaking, pot stills create richer and more flavorful spirits while column stills are preferred for more neutral spirits. Liquor.com / Laura Sant What Is a Pot Still? The oldest and most straightforward method of distilling a spirit is batch distillation, more commonly known as pot distillation. This style of distilling uses a large pot-shaped still to produce a spirit. Pot stills are usually made of copper and have a very wide base that tapers vertically into a thin neck. These stills are filled with a fermented alcoholic liquid that is derived from an agricultural product like grain, sugar cane, or fruit. This low-ABV liquid, known as the wash, is then heated. “Alcohol and other volatiles that boil at temperatures lower than water can be removed when heated to near boiling,” explains Dr. Pat Heist, chief scientific officer and co-founder of Wilderness Trail Distillery.  “It is the distiller's control of [the] heating and condensing process that allows for the development of a desired flavor profile.” –Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve  The vapors that emerge from the pot as the liquid heats up are collected, then cooled and condensed into a distillate right off the pot. They can also be further processed through a series of rectifying plates that result in higher proofs, and the distillate is often distilled a second time to achieve the desired concentration of alcohol. “It is the distiller's control of that heating and condensing process that allows for the development of a desired flavor profile,” says Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve. Pot distillation isn't the most efficient way to create alcohol, mainly because it operates on a batch-by-batch process. “A pot still is filled, heated, emptied, and then filled again,” says Morris. Despite their inefficiency, pot stills produce spirits that are often renowned for their rich flavors and aromas.

In this REMIX Episode of The Bourbon Life Podcast presented by Liquor Barn, Matt and Mark spend some time hanging out with Dr. Pat Heist, Chief Scientific Officer, Co-Founder, & Co-Owner, of Wilderness Trail Distillery, in Danville, Kentucky. This Episode originally aired on March 28, 2024. The guys talk with Pat about his impressive background that led him to start Wilderness Trail with his friend, and Co-Founder, Shane Baker, the incredible growth that the brand has experienced since its inception in 2012, and the recent buyout by Campari and the impact that will have on the Wilderness Trail brand moving forward. They also taste and review the Wilderness Trail Trail Mix which includes single barrel expressions of their wheated Bourbon, their high Rye Bourbon, and their Rye whiskey. This Episode of The Bourbon Life Podcast is presented by Liquor Barn and is also sponsored by Penelope Bourbon, Limestone Farms, James E. Pepper Distillery, Bluegrass Distillers, The Stave Restaurant, Three Chord Bourbon, Pappy & Company, The Kitchen Table at James B. Beam Distilling Co., and Keeper's Heart. Check out all of our amazing sponsors online at:  www.liquorbarn.com  www.penelopebourbon.com www.limestonefarms.com www.jamesepepper.com     www.bluegrassdistillers.com                   www.thestavekentucky.com  www.threechordbourbon.com www.pappyco.com www.visitthekitchentable.com www.keepersheartwhiskey.com

This episode features Dr. Pat Heist of Wilderness Trail Distillery. Wilderness Trail Distillery is the culmination of expertise that began as a fermentation company. Shane Baker and Pat Heist started Ferm Solutions, a fermentation company that services hundreds of distilleries. It was the knowledge that they gained through working with distilleries and breweries that led them to open Wilderness Trail. They are a very scientific minded distillery that pulls its working comprehension and skillfulness from their years of experiences. They are the "Science Guys" of bourbon making outstanding whiskey that will continue to set the benchmark for years to come. 4095 Lebanon Rd, Danville, KY 40422 - (859) 402-8707 - www.WildernessTrailDistillery.com - Instagram Highlights From our Discussion: Kentucky Bourbon Trail Limestone Branch Distillery Four Roses Distillery Moonshine University James Beam Institute Kentucky Distillers Association Savannah Bananas Drew Mayville Ted Talk

Dr. Pat Heist of Wilderness Trail Distillery and Ferm Solutions joins Alan Bishop and Christi Atkinson to discuss fermentation, particularly grain vs sugar ferms, osmotic stress and more. Pat shares some perspectives from his consulting work for distillers exploring yeast strains and ways to manipulate your batches to produce diverse results using the same strain. We discuss the buzz about the bourbon industry and speculation about the market, as well as how the approaches taken by Wilderness Trail that have supported their growth and maintained the brand's strong presence during the market softening. We also chat about opportunities with rye whiskey and Pat's experimentation with "casket strength" whiskey.

In 2023, as part of Drammers Club's 10th Anniversary, aka The Drammening, Joshua's band (Kimono Draggin') played with Dr. Pat Heist's band (Zella May) in NYC and had a helluva time together. Fast forward a number of months and Single Cask Nation releases their first cask of Wilderness Trail, a glorious 4yo Rye Whisky that continues to turn heads. Fast forward yet another number of months and the wonderful Dr. Pat Heist of Wilderness Trail joins Joshua and Jason on the padcost. Today's discussion is a masterclass is fermentation, distillation, and maturation. Get your whisky geek glasses on, strap up, and tune in! ...as usual, have a seat, have a pour and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

When people talk about Bourbon, they usually talk about the barrels - they go on about the char levels and whether there was any toasting. After that, they might discuss the age and the time the liquid spent in those nicely charred barrels because, for most people, that time and those barrels denote the liquid's flavour. Occasionally, the conversation may turn to the makeup of the mash bill, such as the percentage of corn, to rye, to barley, or wheat. But very rarely do they ever talk about yeast. That is until Pat Heist and Shane Baker started Wilderness Trail in 2012. Unlike most other Craft distilleries that started during that period, Wilderness Trail had a unique advantage in its founders. It has two people who made a career out of supplying yeast strains and fermentation products to breweries and distilleries with their company FirmSolutions. Over ten years after they lay down their first distillations, we talk to Heist about fermentation, wheated whiskey and whether yeast really is the key to Bourbon's flavour For more information, go to https://www.wildernesstraildistillery.com/

This week on The Whiskey Trip Podcast, Big Chief takes a ride to Danville, Kentucky to chat with Dr. Pat Heist, co-founder of Wilderness Trail Distillery. Dr. Heist tells Big Chief and listeners how his partner Shane and himself went from playing heavy metal music to being the leaders in fermentation. Their work with distilleries around the world would and their love of whiskey provided the passion to create their own distillery. Pat explains that they use age old traditions, but improve them with science. Wilderness Trail Distillery's products are handcrafted with precision focusing solely on a unique sweet mash process and producing consistent great tasting award winning spirits. They start the show by sipping on their wheated straight bourbon whiskey. This bottled in bond 64 % corn, 24 % wheat and 12 % malted barley is one of the big man's favorites with its high wheat and malted barley. The sweet mash takes away the burn. They then move onto the rye bourbon expression that is made up of those same percentages as the wheat. The rye adds that spice that's great in any cocktail. To start the second half they sip on the rye whiskey that has a 56% rye 33% corn and 11% malted barley is the perfect example of a Kentucky rye. This is a balanced whiskey of flavor offset from higher rye mash bills. They finish off the show with their bottled in bond rye bourbon that has become a fan favorite. If Big Chief had to pick a rye bourbon to drink for the rest of his life, this would be it. This ride on The Whiskey Trip showcases a brand that has risen to the top of the industry in short timing.  Cheers!

Kentucky's Wilderness Trail Distillery has grown over the last decade from a small barrel-a-day distillery to become one of the nation's largest Bourbon distilleries. Dr. Pat Heist and Shane Baker founded Wilderness Trail as an offshoot of Ferm Solutions, their consulting business that works with distillers and brewers around the world. This week on WhiskyCast In-Depth, we'll talk with Pat Heist about the origin of Wilderness Trail — in a rock band, of all places, and the circumstances that led to their decision to sell the distillery to Campari in late 2022. In the news, Laphroaig is planning a major expansion, while whisky auction prices have yet to recover from recent declines.

In this Episode of The Bourbon Life Podcast presented by Liquor Barn, Matt and Mark spend some time hanging out with Dr. Pat Heist, Chief Scientific Officer, Co-Founder, & Co-Owner, of Wilderness Trail Distillery, in Danville, Kentucky. The guys talk with Pat about his impressive background that led him to start Wilderness Trail with his friend, and Co-Founder, Shane Baker, the incredible growth that the brand has experienced since its inception in 2012, and the recent buyout by Campari and the impact that will have on the Wilderness Trail brand moving forward. They also taste and review the Wilderness Trail Trail Mix which includes single barrel expressions of their wheated Bourbon, their high Rye Bourbon, and their Rye whiskey. This Episode of The Bourbon Life Podcast is presented by Liquor Barn and is also sponsored by Penelope Bourbon, Limestone Farms, James E. Pepper Distillery, Bluegrass Distillers, The Stave Restaurant, Three Chord Bourbon, Pappy & Company, The Kitchen Table at James B. Beam Distilling Co., and Keeper's Heart. Check out all of our amazing sponsors online at:  www.liquorbarn.com  www.penelopebourbon.com www.limestonefarms.com www,jamesepepper.com         www.bluegrassdistillers.com                   www.thestavekentucky.com  www.threechordbourbon.com www.pappyco.com www.visitthekitchentable.com www.keepersheartwhiskey.com

Jim hosts Martha Dalton from Never Say Die to taste and talk about their very special bourbon whiiskey. Born in Kentucky and finished in London England, this whiskey is a true sipper with an exceptional story. Listen in to hear about this Kentucky bourbon that makes its way across and back to find a place on our bars here in the US. Thank you to our sponsors, Blanton's Bourbon Shop and Pints and Barrels. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

While making whiskey is definitely an art, it is also definitely a science. On this special episode of Fix Me a Drink hosts Noah Rothbaum and David Wondrich delve into the actual science involved in whiskey making and how subtle differences can have huge effects on the finished product. They are joined by special guest Dr. Pat Heist, co-founder of Wilderness Trail Distillery in Danville, Kentucky. Over glasses of Wilderness Trail Wheated Bourbon, Dr. Heist gives them a master class on the chemistry, biology and physics involved in whiskey production and shares how he went from being a medical school professor to a distiller. So pour yourself a glass of Wilderness Trail bourbon or rye and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. Please drink responsibly. This podcast is produced in sponsorship with Wilderness Trail Distillery. Wilderness Trail® Kentucky Straight Bourbon Whiskey, Kentucky Straight Rye Whiskey, 50% alc./vol. (100 Proof). Distilled and Bottled by Wilderness Trail Distillery, Danville, KY. ©2023 Campari America, New York, NY. Drink Responsibly. Podcast Editor: Alex Skjong

Zach speaks with Dr. Pat Heist, co-founder of Wilderness Trail Distillery, about his background in fermentation science, the techniques and approaches that distinguish the distillery, what allying with Gruppo Campari has meant for the brand, and much more. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Welcome to Part Two of our conversation with Dr. Pat Heist and Jerod Smith of #WildernessTrail Distillery.  This week we talk about the new partnership between Wilderness Trail and Campari. How does it change Wilderness Trail and how does it change Campari and, specifically, Wild Turkey.We also have a fantastic conversation with Pat and Jerod about music. We cover everything from Loretta Lynn to Seven Mary Three to (of course) Slayer.  Oh yeah...don't miss the discussion of "casket-aged whiskey".  You heard me right.Here's the companion playlist for this week's show:https://open.spotify.com/playlist/1qON1G69dzI0xEibVMpD5L?si=b8228b1409a74bcd

After launching in 2013, Wilderness Trail has been one of the fastest growing brands in the world.  We have Dr. Pat Heist, co-founder and Chief Science Officer, and Jerod Smith, National Brand Manager, with us on this week's Bourbon Turntable to talk about the success of their whiskey.We start the show with a blind, side-by-side tasting of Wilderness Trail Wheated Bourbon off a pot still vs. a column still.  This was a great backdrop to discuss the growth and transitions at Wilderness Trail.We also taste several other offerings from Wilderness Trail during the course of the show.  We get into so much, in fact, that we had to split this show into two parts.  Part two will be released next Wednesday, January 25. Part One also includes some initial discussions of music with Dr. Pat and Jerod.  As you may know, Pat is a big music fan and is lead singer of his own band, Zella May.Zella May is, in fact, the focus of the companion playlist for this week's show.https://open.spotify.com/playlist/7LRrYLY0flP9bVJgryiQCA?si=ab4b54db07364358Be sure to subscribe to our YouTube page and join our Facebook group, too.  Thanks for watching.  We are sure you'll enjoy these shows.  

Frizz and Bob sit down with a whiskey legend and co-owner of Wilderness Trail Distillery (AND rock singer) Dr. Pat Heist. Together, we talk about the kickass brilliance of Slayer, the diversity of a casket, Jurassic Park, and how bourbon and bacteria, uh.. find a way.

Today we're getting nerdy with Dr. Pat Heist, fermentation specialist extraordinaire and distiller at Wilderness Trail Distillery. We get deep into the science and variations on fermenting, distillation, enzymatic activity, and sweet mash. It's a geek-out, but I think you'll love it.  There are only 4 tickets left for each Jack Daniel's event! Sign up for your samples here: Jack Daniel's Tasting Events and grab them before March 26th! If you haven't joined the Patreon community, now is the time: you can now support the site and podcast for as little as $1 a month. There are also $5 and $25 tiers available, and you'll want to get in on the ground floor today for big events coming up this year. Just go to patreon.com/whiskeyinmyweddingring to sign up. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Finally, please subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! Please leave a 5-star rating and review and share with your friends and fellow whiskey lovers. Thank you for listening and for supporting, and please enjoy this episode with Dr. Pat Heist. FERM Solutions and Wilderness Trail https://ferm-solutions.net/about-us/ http://wildernesstraildistillery.com Wilderness Trail on Facebook Wilderness Trail on Twitter Wilderness Trail on Instagram Thanks to our Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter

Alan Bishop and Christi Atkinson welcome back Dr. Pat Heist of Wilderness Trail and Ferm Solutions for a discussion on yeast with friend of the show, Kent Mace

Dr. Pat Heist from Wilderness Trail joins the crew to finish his conversation and talks about some off-the-wall whiskey aging ideas as well as a potential new name for the podcast.

Wilderness Trail Distillery's own Dr. Pat Heist comes back again to join us on this episode to drop some science and little known facts.  Katie's newborn might also make an appearance!

It's This Week in Bourbon for Febuary 4th 2022. Heaven Hill Acquires Widow Jane and FEW Spirits, Bulleit Doesn't Have Enough Bottles, Rabbit Hole Unveils Starlino Rye WhiskeyShow Notes: Apologies from me for not knowing how to pronounce Islay Heaven Hill has acquires Widow Jane and FEW Spirits Wes Henderson is retiring from Angel's Envy Kentucky Bourbon Trail releases tourism numbers for 2021 Nearest & Jack Advancement Initiative Business Incubation Program Diageo said demand is depleting stocks of Crown Royal, Lagavulin, and Don Julio Wine-searchers top searched bourbons of 2021 Do Spirits Need to Be Sustainable to Sell? A bracelet that tells you when you're drinking too much alcohol Woodford Reserve announces release of Double Double Oaked Uncle Nearest releases its own distilled whiskey Rabbit Hole unveiled the Distillery Series, Starlino rye whiskey Kentucky Owl announces the St. Patrick's Limited Edition Pepsi and Boston Beer Company announce Hard Mountain Dew Baja Blast A lesson on yeast from Dr. Pat Heist. @heavenhillbrands @widow_jane @fewspirits @weshendersonky @angelsenvy @kentuckybourbontrail @unclenearest @jackdaniels_us @crownroyal @lagavulinwhisky @donjuliotequila @winesearcher @sevenfiftydaily @woodfordreserve @rabbithole @kentuckyowl @dr_pat_heist @pepsi @mountaindew @hardmountaindew Support this podcast on Patreon

Ryan Chesser, Jess and Scott sat down with Mark and Sherri Carter to discuss their new location recent and upcoming releases. We discussed their new showroom and bottling facility as well. We cover Sherri's new book Daily Decadence and had a surprise drop in from Pat Heist with Wilderness Trail. Much fun was had, turn down the volume, the more we drank, the louder it gets!!!

Vi inleder avsnitt 89 med ett korkat tilltag, får lite lyssnarfeedback, svarar på en fråga och hälsar på hos Cooley. Sen undrar ni alla hur vi kopplar ihop en tecknad kanin/hare med veckans ord, eller hur? Lyssna vidare så klarnar allt, förutom vem Fill Kollins är... Nu kör vi! Korkbrott Gruppen I wish screwcaps were more posh than corks vill vi tipsa om: https://www.facebook.com/groups/101684892845 Mathusöppnare heter tydligen bladöppnare och Mathus är ett märke, bra att ha. Se till exempel här: https://www.cervera.se/produkt/peugeot-mathus-bladoppnare-svart Vad är det i glaset? Mathias lyckades till sist få peta i sig Cinco av High Coast: https://www.whiskybase.com/whiskies/whisky/150066/high-coast-cinco David njöt av denna från Whiskybroker: https://www.whiskybase.com/whiskies/whisky/144659/craigellachie-2007-whb Jeroen smuttade på den häringa från samma destilleri: https://www.whiskybase.com/whiskies/whisky/177615/craigellachie-12-year-old-ca David hade faktiskt provat just den på sin blogg och älskade den såhär mycket: https://tjederswhisky.se/sla-min-stjart-och-kalla-mig-judy/ Det här med att bara prova whisky från ett enda sample Detta var ju svårt att hitta några vettiga länkar på men vi tog ju upp Serge Valentins whiskyfun i alla fall: http://whiskyfun.com/ Batcher av whisky, märkningar, dateringar Har man onödigt mycket pengar och vill lära sig identifiera olika flaskor kan man också köpa Emmanuel Drons sindyra Collecting Scotch whisky. Där ligger fokus mer entydigt på flaskor från förr, inte modern whisky: https://www.collectingscotchwhisky.com/ En del om sådana här koder med fokus på Ardbeg kan man lära sig här: http://www.ardbegproject.com/codes.shtml Veckans destilleri – Cooley Hemsida för varumärket Kilbeggan: https://www.kilbegganwhiskey.com/our-process/ Hemsida för varumärket Connemara: https://www.connemarawhiskey.com/ Se också här: https://www.whisky.com/whisky-database/distilleries/details/cooley.html Helt okej info på wikipedia: https://en.wikipedia.org/wiki/CooleyDistillery Veckans ord: thumper I denna era när vi på ETW månne irriteras en skvätt över att våra barn inleder cirka alla konversationer med ”Det finns en video på youtube…” passar vi på att säga: det finns en video på youtube. Denna är från La maison du whisky där det hela förklaras snabbt och effektivt: https://www.youtube.com/watch?v=otVmk8QaqE För en lite längre och bredare video där thumper dyker upp som en av många saker som ska förklaras, kolla här: https://www.youtube.com/watch?v=rRx1bfpdz6E Sedan är grundregeln att man alltid ska lyssna på Chuck Cowdery: http://chuckcowdery.blogspot.com/2012/04/double-your-pleasure.html Tony Acklands text ”Distilling designs for thumpers, doublers & slobber boxes” från 2012 har tagits bort från sajten där den fanns (homedistiller.org), men tacka vet vi underbara wayback machine som har kvar den: https://web.archive.org/web/20120212112537/https://homedistiller.org/equip/designs/thumper Den är faktiskt bättre än den här som också innehåller en och annan nyttighet: https://www.alcademics.com/2013/07/how-column-distillation-works-bourbon-edition.html Och så finns det ju alltså Stampe: https://disney.fandom.com/wiki/Thumper Notera att om man har extern värmekälla mer i stil med en spritpanna heter en sådan istället doubler på jänkarspråk. Mer om amerikanska produktionstermer får ni förstås från vårt avsnitt där vi pratade med Dr. Pat Heist: https://www.entreawhisky.se/78 Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky

Alla pratar svenska! Vi vill dock gärna veta vad ni tyckte om förra avsnittets jäst-gäst! Superspännande lyssnarfråga om destillerier och miljön, en liten berättelse ur bakfickan om Campbeltown och en snabbvisit på både Edradour 1 och 2. Låt läsarstormen börja! Vad var det i glaset? Mathias petade i sig Speyburn 16 YO, oförskämt billig på Bordershop: https://www.bordershop.com/se/sprit/whisky/cat31894/speyburn-16yo-2110351 David smuttade på ”Orök på rök”, privatfat från Box/High Coast som inte är inlagt på whiskybase än. Jeroen aka ”Holländarn” körde även han på High Coast, folkfavoriten Berg: https://www.systembolaget.se/produkt/sprit/high-coast-8237502/ Återblick på ETW 78 Vi tyckte det var så sjukt kul med dr. Pat Heist att vi ville prata lite om den inspelning. Men vad tyckte ni? https://www.entreawhisky.se/78 Vad gör de svenska destillerierna inte bara av sin pot ale, utan även av sin drav? David glömde nämna Agitator i sammanhanget, de kokar också mycket sprit. Klimatmålen och rökig whisky Exempel på destillerier som arbetar ekologiskt är Dornoch och Nc'nean. Se vidare här: https://www.worldwhiskyday.com/the-worlds-most-sustainable-whisky-distilleries/ Exempel på destillerier som gett ut ekologiska whiskies är Benromach, Bruichladdich och Springbank. Se här ett gäng artiklar om torv och klimatmålen, som vi förstås hade läst innan vi spelade in om vi inte var sådana hopplösa slarvmänniskor: ”Understanding peat's environmental impact”, Whisky Advocate 4/9 2019: https://www.whiskyadvocate.com/peat-environmental-impact/ Carl Reavy, ”Is peat sustainable?”, 18/9 2013: https://www.bruichladdich.com/whisky-knowledge/is-peat-sustainable/ Sandra Dick, ”The battle to save Scotland's peaty whisky in era of climate change”, Herald Scotland 19/1 2020: https://www.heraldscotland.com/news/18170966.battle-save-scotlands-peaty-whisky-era-climate-change/ Mer om hållbarhet och särskilt skotsk whiskyproduktion: https://www.thespiritsbusiness.com/2021/01/scotch-sector-unveils-ambitious-sustainability-strategy/ https://www.theguardian.com/uk-news/2021/aug/30/sustainable-scotch-hebridean-distillery-aims-for-net-zero-whisky https://www.bacardilimited.com/media/news-archive/a-toast-to-sustainability-across-the-scotch-whisky-industry/ https://www.pressandjournal.co.uk/fp/lifestyle/food-and-drink/2840584/scotch-whisky-reveals-plans-to-drastically-cut-its-environmental-impact-with-ambitious-sustainability-strategy/ Här ett bra kritiskt perspektiv från Ian Buxton: https://www.masterofmalt.com/blog/post/greenwashing-in-scotch-whisky.aspx Ett inspel om ett fat från Lochruan… Här finns boken David håller på och läser: https://www.adlibris.com/se/bok/campbeltown-whisky-9781845301668 Det här med eldandet av biblioteket i Alexandria hade David fel om för den stora branden var tydligen runt 48 f. Kr. och Julius Ceasar var huvudskyldig: https://www.worldhistory.org/article/207/what-happened-to-the-great-library-at-alexandria/ Veckans destilleri: Edradour https://edradour.com/ http://tjederswhisky.se/edradour-10/ http://tjederswhisky.se/trakig-single-cask-fran-edradour/ Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

The first episode in English! But just as in the podcast, we'll start off in Swedish. Vår jäst-gäst Dr. Pat Heist från Wilderness Trail Distillery är här för att lära oss allt om bourbon – från vattnet, jästen och ända till skårorna på utsidan av faten. Häng med! Guest of the episode is Dr. Pat Heist of Wilderness Trail Distillery. He will tell us everything about bourbon making – from the water and yeast to the grooves on the outside of the casks. Join the ride! And if someone out there did not understand the title of the episode… https://www.youtube.com/watch?v=zsqf-ORB37Q (https://www.youtube.com/watch?v=zsqf-ORB37Q) Vad var det i glaset? Mathias hade Bushmills 16 YO. David drack orökigt grönt te. Jeroen hade en Longmorn 16 YO. Dr. Pat Heist Here is an xTED talk (around 10 minutes): https://www.youtube.com/watch?v=oSLWEnz-1mc A wonderfully detailed and nerdy discussion on the production of bourbon which is about 90 minutes long with Bourbon pursuit, a long discussion with Pat: https://www.youtube.com/watch?v=gnzPyFjSSPo Ferm Solutions https://ferm-solutions.net/ Wilderness Trail distillery https://wildernesstraildistillery.com/ Attenuation https://tjederswhisky.se/vad-ar-attenuation/ A little bit about yeast from the viewpoint of Scotch whisky https://scotchwhisky.com/magazine/features/27158/why-scotch-distillers-are-playing-with-yeast/ https://scotchwhisky.com/magazine/ask-the-professor/15315/does-yeast-affect-the-flavour-of-whisky/ https://scotchwhisky.com/magazine/latest-news/27178/whisky-researchers-make-yeast-discovery/ https://scotchwhisky.com/magazine/from-the-editors/8560/baffled-by-yeast/ Reverse osmosis https://en.wikipedia.org/wiki/Reverse_osmosis Oak, seasoning, toasting, charring… https://winemakermag.com/technique/1033-oak-barrel-chemistry-techniques https://thebourbontruth.tumblr.com/post/142198798761/the-truth-about-seasoned-wood Oak can also be dried in a kiln; see this video, ”Bourbon Barrel and Scotch Whisky”, which also has a little information about charring: https://www.youtube.com/watch?v=gq1a6uWH21U Those toasted barrels from Swedish Box distillery, English: https://highcoastwhisky.se/en/products/advanced-master-class/ …and in pdf form: https://highcoastwhisky.se/en/wp-content/uploads/sites/2/2019/04/amc-1-1-english.pdf The company Independent Stave https://www.independentstavecompany.com/ Word of the week: high rye bourbon, wheated bourbon Apart from Pat Heist's exposé, see for example here: https://bourbonveach.com/2017/06/05/what-is-high-rye-bourbon/ https://www.chicagobourbon.org/2017/07/24/what-is-wheated-bourbon/ Corsair distillery https://www.corsairdistillery.com/ Insane in the grain is apparently a twelve-grain whiskey: https://www.whiskybase.com/whiskies/whisky/42953/corsair-artisan-distillery-insane-in-the-grain Ryemageddon: https://www.whiskybase.com/whiskies/whisky/96888/corsair-artisan-distillery-ryemageddon But what about sweet mash and sour mash whiskey? Most information online is very brief indeed, such as here: https://scotchaddict.com/why-does-jack-daniels-call-itself-sour-mash-whiskey.html Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Special Guest: Dr. Pat Heist.

Dr. Pat Heist calls into the show for a chat with the guys. Pat is a co-founder of Wilderness Trail Distillery, as well as Ferm-Solutions. 

Join Nick and Jason as they chat with Dr. Pat Heist from Wilderness Trail Distillery.  We hope you enjoy the show!

Join us as we chat with Dr. Pat Heist--co-founder of Ferm Solutions & Wilderness Trail Distillery.  Dr. Pat is one of the most knowledgeable people we have ever spoken with.  Listen in as he educates us on all things whiskey while sprinkling in so many incredible hilarious moments!

The guys welcome Dr. Pat Heist of Wilderness Trail Distillery to the show to discuss the bourbon making process, taste some of the awesome offerings from Wilderness Trail, and find out the drunkest he has we been.

Our guests are Shane Baker and Pat Heist from Wilderness Trail. We sip on their whiskeys as we chat about the amazing story that led to the creation of Wilderness Trail Distillery. Subscribe to catch every episode. Follow us on Facebook, Twitter and Instagram @thebourbonroad. Find out more about Wilderness Trail at http://wildernesstraildistillery.com/ Thanks to LogHeads Home Center for supporting this episode. Find out more about their fine rustic furniture at https://logheadshomecenter.com/