Jan 4, 2018
You may remember of
Dr. Pat Heist of Ferm-Solutions back on episode 121 talking
about the science of yeast. This episode feature his counterpart
Baker, Master Distiller of Wilderness Trail
Distillery, as he answers all the questions you ever wanted to
know from a Master Distiller. These guys are very well known in the
bourbon world amongst distillers who know what they are doing. We
take a deeper dive into grains and how this distillery has been
aging product for almost 4 years and still hasn't released a
bourbon yet. This episode is made possible by our Patreon support. Make
your pledge to support the show today Show Notes:
- Tell us a bit about Wilderness Trail?
- Where are you located?
- Do you use the same yeast strain in all your different mash
Kessell I'd like the hear about all crop yield, and the
agricultural footprint of bourbon/whiskey and what safe guards we
take for the long term success of the product.
- Can you continue to keep it local?
- How often do you turn away grains?
- What do you think about the bourbon boom from a craft
standpoint. what needs to be done to maintain this momentum?
- Aged stock vs making money. where’s that balance?
- What advice to give to other craft distillers?
- What in your opinion is the biggest factor in
distilling/aging? Mash?,distillation temperature?, entry
proof?, barrel type or aging location?
Scott I want to hear more about sourcing grains. We
already heard Jimmy Russell say he must source rye from Europe.
That blew my mind.
Charles Herr Discuss year to year variation of crops
affect on flavors.
Granger Discuss how sourcing grains from different parts
of the world makes a difference in the finished product.