Swedish Box Podcasts

  • 78: I'll never be your yeast of bourbon, feat. Dr. Pat Heist

    78: I'll never be your yeast of bourbon, feat. Dr. Pat Heist

    · En trea whisky
    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 [email protected] blogg tjederswhisky.se (https://www.tjederswhisky.se) Special Guest: Dr. Pat Heist.