Unless you are brand new to BLISTER, you know that we are big fans of WhistlePig whiskey. And so of course when we launched this CRAFTED podcast, you knew that I’d be heading back to the WhistlePig farm and distillery in Shoreham, Vermont. And recently, I was back in Shoreham to walk the rye fields and revisit the distillery with Liz Rhoades, who is the head of whiskey development at WhistePig. We then dove deep into the art and science of distilling, sourcing, yeast strains, specific types of rye, non-alcoholic whiskey, and … WhistlePig’s new bourbon.
TOPICS & TIMES:
- Liz’s background & role at WhistlePig (3:46)
- What’s a “Diploma Distiller”? (7:27)
- Fermentation Science, Biochemistry, & Nutraceutical Beer (10:14)
- Whiskey as the “Beer Afterlife” (14:15)
- The Workers of Whiskey: Saccharomyces (17:13)
- Rye & What to Look for in Whiskey (23:13)
- Single Malt, Grain Whiskey, Batch Rectifiers (30:58)
- Maturation Processes (34:28)
- Finishing Processes (38:14)
- Blending (40:44)
- Non-Alcoholic Whiskey (45:49)
- WhistlePig Bourbon (51:07)
- The Boss Hog IX: Siren’s Song (54:32)
RELATED LINKS
Enjoyed it! Thanks.