Episódios
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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.
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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!
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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.
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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.
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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!
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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.
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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.
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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.
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In this new Tasting Talk on Distilling the West, Dan and Dave explore Red Dog Rye from Devil’s Creek Distillery out of Mammoth Lakes, California. 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. Part of Devil’s Creek adventure series, the hosts discuss how it stands out among other rye whiskeys, it’s easy to drink, and its potential for both sipping neat and cocktails. With their usual insightful tasting notes and entertaining banter, this episode is a must-listen for rye whiskey fans looking for locally made craft spirits from the western United States!
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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.
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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.
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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.
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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!
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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.
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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!
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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.
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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!
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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.
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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!
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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.
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