This podcast was with Molly Brown. They built the distillery by hand and are producing some of the most delicious spirits. Thank you for the interview!!!

On today’s episode we are speaking with Kris Koenig of Golden Beaver distillery, located in our home base of Chico, California. We spoke to Kris today about the craft spirits they are producing and the process. Kris focuses heavily on Calrose rice being a part of their mash bill. It is a product that is locally produced and sourced right here in our area. Golden Beaver Distillery is one of a few distilleries in the country that uses primarily rice. We had a great time with Kris at his beautiful Park Avenue Still House location. Thank you again Kris for an interesting episode and for taking the time to meet with us.

Today on this episode, we will be having a round table discussion with the Chico Whiskey Society. We will be reviewing four different whiskeys from the Western U.S.: Bottled in Bond Wheat Whiskey from Oregon Spirit Distillers, A Midwinter Night's Dram from High West, and two single barrel picks from Frey Ranch. Thank you Chico Whiskey Society for the chat.

On this episode of Distilling the West, we spoke with Dylan Carney of Savage and Cooke.

Savage and Cooke based out of Mare Island in Vallejo, CA and was founded by Dave Finney who originally started the Prisoner Wine company. His background in the wine industry influences their products. We’ll taste through their bourbon finished in Cabernet casks, their rye finished in Grenache casks, and their bottled in bond bloody butcher bourbon.

On this episode of Distilling the West, we run you through the basics of whiskey. We talk about the difference between whiskey, bourbon, and rye along with other topics we hope you find helpful. If there's anything you think we missed, leave us a comment and we'll make sure we include it in Whiskey 201 (or is it 102? ... we'll have to figure that out.)

Vocabulary From The Episode:

• ABV: Alcohol by Volume aka the percentage of alcohol in the total solution

• Charring: Burning the inside of barrels

• Column Still: A tall metal cylinder with chambers separated by large filtering plates. The mash is pumped in near the top of the still and sinks to the bottom. As it heats, the alcohols begin to evaporate and rise up through the plates with the heavier stuff being left behind in the chambers. This results in a lighter, more concentrated, higher proof distillate.

• Congeners: The individual alcohols produced during fermentation that each have their own unique flavor and aroma (good and bad)

• Enzymes: The substance produced that acts as a catalyst to break down starches into basic sugars

• Lincoln County Process: The process in which whiskey is put through a sugar maple charcoal filter before it’s put into casks. Tennessee Whiskey producers use this process to differentiate themselves from Bourbon.

• Pot Still: A large kettle-like pot that is heated from the bottom which brings the varying alcohols and water in the mash to vaporize and be sent to a condenser that separates them from each other. This results in a heavier, more oily, congener rich distillate.

• Mash: The mixture of grain and water that is made to convert starches into sugars

• Mashbill: Essentially the recipe for the whisk(e)y. The composition of grains within the mash.

• Peated: A whisky in which the malted barley is dried over a peat fire giving the malt a smoky aroma.

• Proof: A measure of the strength of alcohol. Double the ABV and you have the alcohol’s “proof.”

• Wort: The liquid that’s extracted from the mash after the starches are converted to sugars. The wort contains the sugars that yeast converts into alcohol.

On this episode of Distilling the West, we spoke with Amy and Steve from Alchemy Distillery. During the conversation we discussed their history, distilling process, and their close relationship with their community; all while tasting Boldt Bourbon and Boldt Cereal Killer.

You can find them at:

Web: alchemydistillery.com

IG: alchemydistillery