Distilling the West

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 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 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 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 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.

Welcome to Distilling the West, where every sip is a journey into the world of whiskey. Join us as we explore the rich history, intricate craftsmanship, and diverse flavors that define this timeless spirit. We focus on distilleries west of the Rockies where we will uncover the stories behind each dram and share our passion for all things whiskey. Whether you're a seasoned connoisseur or just dipping your toe into the whisky world, pour yourself a dram, sit back, and let's explore the spirits of the west.

On this episode of Distilling the West, it’s time for another Tasting Talk. Dan and Dave dive into Boldt Mash Confusion from Alchemy Distillery, breaking down its flavors, character, and what makes it stand out.Along the way, the conversation drifts into the social side of drinking—what it means to go out, connect with people, and how the setting can shape the experience just as much as what’s in your glass.

In this episode of Distilling the West, Dan and Dave sit down with Ryan Montgomery, founder of Montgomery Distillery in Missoula, Montana.The conversation kicks off with a little Montana weather talk before diving into Ryan’s approach to crafting distinctive spirits and the philosophy behind his distillery. All the grains used are grown in Montana, including the rye and wheat that are grown on the fifth-, going on sixth-, generation Montgomery family farm. Ryan shares the stories and processes behind several of Montgomery Distillery’s standout products, including B’Amaro, Ancient Wisdom 10 year Rye, and Mama Tried Wheated Bourbon.Along the way, the group explores Ryan’s distilling techniques, ingredient choices, and the creativity that goes into building unique flavor profiles. The episode also touches on the broader craft spirits scene of the west and the experimentation that keeps distilling exciting.It’s a relaxed and insightful conversation full of distilling knowledge, craft spirit passion, and a few laughs along the way. We hope you enjoy this taste of what’s going on in the Montana craft spirits scene.

Bet you’ve never tried quinoa whiskey! In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Alchemy Distillery’s Bottled in Bond Quinoa Whiskey. Made from the ancient grain quinoa and produced under the strict standards of Bottled-in-Bond whiskey, this unique spirit takes a different path from traditional mash bills. The grain is grown 9 miles away from the distillery in Arcata, California. It’s a low yield grain that takes a lot of care as a distiller, and Amy does a great job on Penny, her pot still. The guys break down the nose, flavor, and finish while discussing what quinoa brings to the table. Folks in California can get Alchemy’s products from their website alchemydistillery.comCheers!

In this episode of Distilling the West, Dan and Dave sit down with Stephanie Sadri and Caitlin Bartlemay from the American Craft Spirits Association (ACSA) to talk all things craft spirits and the highly anticipated ACSA Convention & Expo happening April 17–18 in Sacramento, California.They dive into what attendees can expect at this year’s convention, from educational seminars and industry panels to networking opportunities and the latest innovations shaping the craft spirits community. Whether you’re a distiller, supplier, brand builder, or spirits enthusiast, this conversation gives you an inside look at why the ACSA is such an important organization and why ACSA Convention & Expo is one of the most important gatherings in American craft distilling.A big thank you to this episode’s sponsors: the American Craft Spirits Association and Charbay Distillery, a true pioneer in American craft distilling.

This remastered remix of our very first episode takes us back to where it all began. We revisit our conversation with Mark Stell of Bird Creek Distillery in Portland, Oregon, exploring the world of American Single Malt whiskey in the Western United States.Bird Creek represents the spirit of the Western whiskey movement — crafting exceptional American Single Malts from locally sourced heirloom malted barley with a true grain-to-glass philosophy. The result is a lineup of whiskeys that genuinely express place, passion, and craftsmanship.Mark’s personal journey is every bit as compelling as the whiskey itself. His story of perseverance and dedication to the craft makes this episode especially meaningful — not just because of the whiskey, but because it marks the beginning of our own journey as well.This episode is proudly sponsored by Charbay Distillery.

This episode marks a first: Distilling The West’s debut interview with a Hawaiian distillery - and we’re diving into rum. In this episode, Dan and Dave sit down with Robert Ramer, the Chief Operating Officer of Kōloa Rum in Kauai, Hawaii. The conversation explores what makes Kōloa Rum unique—from the ingredients and production process to the environmental factors that shape rum made on the island. Robert also shares his personal background and journey into the spirits industry, offering insight into the leadership and vision behind one of Hawaii’s most recognizable rum brands. This episode of Distilling The West is proudly sponsored by Charbay Distillery.

Do you like French oak finished bourbon? In this new tasting talk, Dan and Dave dive into San Diego Distillery’s French oak stave finished bourbon bottled at cask strength 112 proof. It’s an exceptional example of what French oaked bourbon can be, it delivers bold peppery sandalwood spice from an MGP high rye bourbon balanced with some surprising coconut notes. This is an interesting one you won’t want to miss!

Which rye whiskey from the western United States will take the top spot? To wrap up Rye January, Dan and Dave dive into a blind tasting of five rye whiskeys from the western United States to see how they stack up when labels, hype, and price tags are stripped away. The guys have tasted some amazing rye whiskeys from the west so they pitted some of the best of the west in a head to head blind tasting. From spice to sweetness and everything in between, the guys break down each pour and share their honest reactions in this special episode they’re calling Rye January Blind Tasting.

Dan took a little trip out to Mare Island in Vallejo, California and got a tour of Redwood Empire’s new Distillery and Whiskey bar and picked up something special. In this Tasting Talk episode, Dan and Dave focus on tasting notes and impressions of Haystack Needle Bourbon from Redwood Empire Whiskey. They break down the nose, palate, and finish, highlighting prominent oak influence, layered sweetness, spice, and the impact of well-aged bourbon and rye in the blend. The conversation stays centered on how the whiskey drinks, its overall balance, and what stands out most in the glass, offering listeners a straightforward, palate-driven discussion of this unique release.

On this episode of Distilling the West, Dan and Dave sit down with John and Deborah Patt from Desert Diamond Distillery, out of Kingman, Arizona, the first Arizona distillery featured on the podcast. They talk about the origins of the distillery, how it came to be, and what it takes to operate a craft distillery in the Arizona desert. The conversation also touches on the distillery’s award-winning spirits and the recognition they’ve received along the way. Throughout the episode, Dan and Dave taste and discuss a wide variety of offerings, including rum and whiskey, exploring flavors, production methods, and what makes Desert Diamond Distillery stand out.