Many of us understand Bourbon 101 and 102 knowledge, but what about level 400? Dr. Pat Heist of Ferm Solutions joins the show to explain what is chemically happening when you’re producing bourbon and gives an in-depth look at yeast and how it becomes one of the most critical components of the process. You will learn all about the breakdowns of enzymes during mash cooking and species of yeast for distilling. If you’re a science buff, this episode is for you.

Show Notes:

• What does Ferm Solutions do as well as how big Wilderness Trail Distillery?
• What was your first real job out of college and how did that get you into spirits?
• Are you tailoring yourself to craft whiskey or do you help with big names on the market as well?
• Talk about the science behind corn
• Is there really a difference between red corn or blue corn vs the traditional white/yellow corn? Difference in flavor? Economical?
• Talk about pesticides and GMO for the grains
• What about barley, rye, or wheat? Is the breakdown of the pathogens different or the enzymes?
• Go a bit more in depth about what the scientific differences between sour vs sweet mash
• How does yeast compete? What about the sanitary levels and how that contributes?
• What are the differences in the species of yeast and which ones are typically used in beer and spirits production?
• True or False. Does yeast contribute 15% to the flavor of a bourbon?
• What are the differences between low-gravity and high-gravity fermenters?
• What is the cause of a mutated yeast? Jim Rutledge discovered it at one time when it was a part of some limited edition offerings at Four Roses
• When you’re monitoring the yeast during fermentation, what are you looking for?
• When I was at Castle and Key they talked about doing yeast forensics to find a closely resembled strain. Is this actually possible or just marketing hype?
• Gram-positive and gram-negative bacteria. What does this even mean?
• When does the yeast stop playing a roll? When it’s in the barrel? out of the barrel? in the bottle?
• Is yeast like a fungi where it can reproduce when it get puts back into a normalized environment?
• What about beers that go bad?
• One last question about corn, how long do you age corn in a silo to dehydrate corn and remove moisture?

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A combination of 10 interviews all done at WhiskeyLive in Louisville. This podcast features Fred Noe and Beth Burrows of Jim Beam, Joe Beatrice of Barrell Bourbon, Brian Gelfo of Rabbit Hole, John Foster of Smooth Ambler, Josh Hollifield of Barton 1792, Kelly Ramsey of Art Eatables, Winston Edwards of Balcones, Greg Roshkowski of Cooper’s Craft, and we wrap it up with Bill Thomas of Jack Rose.

Show Notes:

• Thanks to WhiskyLive during the Bourbon Affair for letting us come and record these interviews. Make sure you attend a future WhiskyLive event.

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Tom Herbruck, Master Brewer and Distiller of Tom’s Foolery, and his wife Lianne, Rack House Manager, share their beginnings when Tom ran a still at the age of 15 and turning his hobby into a business that is producing the first bonded bourbon outside of Kentucky in over 50 years.

Show Notes:

• Shout out to Ryan Lintz and Edwin Vargas. Both of these guys came to me and said “you’ve got to hear this story”. So thanks to these listener requests, we are making this happen.
• Talk about how the distillery began.
• What mistakes did you make early on that you’ve perfected
• How many different still do you have and do you do different spirits on each?
• Any wheated bourbon?
• Any interesting barrel finishes?
• Update on the new gift shop/distillery?
• Brian Harkless from twitter asks: i’ve seen two different colors of wax for BiB. he has white. i have a cool copper color. any differences?
• Follow Tom’s Foolery on twitter (@nobodysfool2), Facebook, and Instagram

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Chad Butters, Co-Founder and CEO of Eight Oaks Craft Distillery, and Vince Roth, Managing Partner of Final Furlong Racing Stables, talks about a new partnership to invest in a horse and get bottles of bourbon in return

Show Notes:

• Tell us a little about yourselves
• Talk about the offering to invest in a horse and get bourbon in exchange
• Talk about the horses
• Talk about the distillery and what makes it unique
• How much longer until the bourbon will be ready?
• Follow @GoFinalFurlong and @eightoaksdist on twitter

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Brent Goodin, Master Distiller at Boundary Oak Distillery, discusses his new startup distillery and how his first bottle of bourbon off the line sold for $28,000.

Show Notes:

• What’s your bourbon story? Do you have an earliest moment with bourbon?
• Are you picking up the family lineage of getting back into the bourbon industry?
• What led you to becoming a Master Distiller? Any influencers along the way?
• How long have you been practicing your trade?
• Where does the name Boundary Oak come from?
• Where is your location in relation to the Kentucky Bourbon Trail?
• I don’t get to use this word very often, but What’s it mean to be the first distiller in Hardin County after a “centennial plus some”?
• There was an Insider Louisville article lately that talked about a record being broken for the most paid for a first bottle of bourbon. Talk about that
• Most consumers think 2 year old bourbon is under-aged. Are you doing something different to age your bourbon to make it more appealing?
• How big is your operation? and how many barrels can you age?
• Are you thinking you are going to have multiple brands or mix them all together to have a consistent flavor?
• What price point are you targeting?
• As with most distillery startups, you already have a product for sale, Kentucky Amber, talk about it a bit
• How can people get a hold of you and learn more about the distillery?