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.

It’s a milestone episode for Distilling the West — Dan and Dave are celebrating their 100th episode with a very special guest: Mark Stell from Bird Creek Distillery.Mark was the very first interview on the show, so having him back for episode 100 makes this one extra meaningful. The guys sit down with Mark to talk about Bird Creek, the journey since that first conversation, and the important connections he makes with the farmers that grow the rare, heirloom, and ancient varieties of barley he uses to make world class American Single Malt.Throughout the episode, Dan and Dave taste through five different Bird Creek offerings, exploring the flavors, stories, and craftsmanship behind each varietal. It’s a full-circle moment packed with whiskey, laughs, stories, and a look at what makes Bird Creek such a unique part of the Western spirits scene.A huge thank you to everyone who has followed along for the first 100 episodes — here’s to many more! Check out the interview on YouTube, Spotify, and Apple Podcasts and be sure to give us a like, follow, and subscribe. Cheers everybody!

Wanting a delicious espresso martini with a perfect foam crema without having to putting all the ingredients together yourself? Then look no further than Charbay’s Espresso Martini RTD! Raise a glass with us as we dive into Charbay’s soon-to-launch Espresso Martini RTD. This ready-to-drink cocktail is not officially out yet, but after tasting it, we can confidently say it is one to watch.In this episode, we talk first impressions, flavor, balance, coffee character, cocktail vibes, and where this espresso martini fits in the growing RTD world. Spoiler: the RTD was amazing.A big thank-you to Charbay for sponsoring this video and letting us get an early taste of what they have coming soon.

In this episode, Dan and Dave recap their experience attending the ACSA Convention in Sacramento. They share stories from the event, including the people they met, the conversations they had, and the highlights from the convention floor. They also talk about the different spirits they tasted, what stood out to them, and how the event brought together makers, industry professionals, and enthusiasts from across the craft spirits community.The episode gives listeners an inside look at the energy of the convention, the connections made, and the wide range of products and personalities that made the trip memorable. Dan and Dave reflect on the value of events like ACSA for learning, networking, and celebrating the craft spirits industry.

In this episode of Distilling the West, Dan and Dave dive into a unique tasting talk featuring Wheyward Spirit—a truly one-of-a-kind distillate made from whey, the byproduct of cheese production. This innovative spirit flips traditional distilling on its head, transforming what was once waste into something remarkably refined.The boys explore the story behind Wheyward, discussing its sustainable roots and the creative process that brings this spirit to life. Along the way, they break down its distinctive flavor profile—clean and crisp with subtle hints of vanilla, light fruit, and a creamy texture that sets it apart from grain-based spirits.From nose to finish, Dan and Dave share their honest impressions, tasting notes, and thoughts on where Wheyward fits in the ever-evolving world of craft distilling. If you’re curious about unconventional spirits or just love a good deep dive into something different, this is an episode you won’t want to miss.

Can quality aged spirits be made in the deserts of Las Vegas? Hell yeah! In today’s episode of Distilling the West, Dan and Dave sit down with Jonny VerPlanck, master distiller at Las Vegas Distillery, for a conversation about craft spirits, desert aging, and the unique approach behind the distillery’s lineup. Along the way, they taste through three distinct expressions: a straight bourbon, a dark rum, and a coffee liqueur.The straight bourbon opens with notes of caramel, vanilla, toasted oak, and a touch of orange peel, leading into a palate of honeyed corn, baking spice, cocoa, and toffee. The dark rum brings a richer, drier profile with layers of molasses, oak, warm spice, and deep caramelized character. Rounding things out, the coffee liqueur offers bold roasted coffee up front, backed by cacao, vanilla, and a balanced sweetness that keeps it rich without becoming overly heavy.It’s a flavorful and wide-ranging tasting that highlights both the craftsmanship and personality behind Las Vegas Distillery, while giving Jonny a chance to share what makes distilling in Southern Nevada so distinctive.

In this episode of Distilling the West, Dan and Dave sit down for a Tasting Talk focused on Woodinville Straight Bourbon Whiskey (Aged 6 Years). They explore the whiskey’s character, breaking down its notes of caramel, vanilla, oak, and spice, and share their impressions on how the six years of aging shape its depth and balance.Along the way, they also chat about the upcoming ACSA Conference in Sacramento, discussing its importance to the craft spirits community and why it’s an exciting event for distillers and enthusiasts alike.

In this episode of Distilling the West, Dan and Dave sit down with Nels Wroe of Dry Land Distillers from Longmont, Colorado to explore a truly distinctive approach to craft spirits rooted in the high-desert landscape of Colorado. Nels shares the philosophy behind Dry Land, emphasizing locally sourced ingredients, regional identity, and a deep connection to place.The conversation is brought to life through a guided tasting of several of Dry Land’s standout spirits. Dan and Dave sample two of Nels’ unique cactus-based spirits, showcasing the distillery’s innovative use of unconventional botanicals and their ability to capture the essence of the desert in a glass. They also dive into two whiskey expressions—the Heirloom White Sonora Wheat Whiskey and the Antero Wheat Whiskey—highlighting the nuanced flavors that come from heritage grains and thoughtful production methods.Along the way, Nels discusses the challenges of working with rare ingredients, the importance of experimentation, and how Dry Land Distillers continues to push boundaries while staying true to its roots. The episode offers a rich look at how creativity, terroir, and craftsmanship intersect, giving listeners a deeper appreciation for what it means to distill the West.

In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Doc Swinson’s Alter Ego and dive into what makes this whiskey stand out. From flavor notes to overall impressions, they break down the experience and share whether this unique expression lives up to the hype.The conversation also turns to the listeners as they answer a question from Mike, who’s looking to explore more whiskeys from the western U.S. Dan and Dave highlight a handful of standout bottles and distilleries worth checking out, offering a great starting point for anyone wanting to expand their whiskey horizons.Whether you’re here for the tasting notes or the recommendations, this episode is packed with insights, opinions, and plenty of good conversation.

In this episode of Distilling the West, Dan and Dave head to the islands—virtually—where they sit down with Tiffany Tubon and Nick Sadowski of Kō Hana Rum, crafting exceptional agricole-style rum in Kunia, Hawaii.Kō Hana is redefining American rum by starting at the source—growing and harvesting their own sugarcane, then pressing it fresh to create a spirit that truly reflects the land. Tiffany and Nick share the story behind their farm-to-bottle approach, the challenges of cultivating heirloom cane varieties in Hawaii, and what sets their rum apart from traditional molasses-based styles.Along the way, Dan and Dave taste through three of Kō Hana’s standout expressions:Kea – a vibrant, unaged rum that captures the pure essence of fresh cane juiceKoa – aged in native koa wood barrels, bringing a uniquely Hawaiian character to the spiritKokoleka – a rich, indulgent infusion of cacao and honey that blurs the line between rum and dessertFrom terroir-driven production to innovative aging techniques, this episode dives deep into what makes Kō Hana Rum one of the most exciting craft distilleries in the country.

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 out of Arcata, California, breaking down its flavors, character, and what makes it stand out. Alchemy took a kitchen sink approach to this whiskey, combining a little bit of many of their mash bills culminating into something special and quite delicious.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.