Distilling the West

On this episode of Distilling the West , Dan and Dave sit down with Chas Marsh of Jackson Hole Still Works in Jackson Hole, Wyoming. They talk about the distillery, its approach to crafting distinctive spirits, and the inspiration behind its lineup. Along the way, they taste through an amaro, a barrel-aged gin, and a classic gin, exploring the flavors, botanicals, and techniques that make each one unique. Dan and Dave also get an exclusive taste of an unreleased bourbon and rye, offering an early look at what Jackson Hole Still Works has coming next. Pour yourself a glass and join us for a great conversation about creativity, craft distilling, and the spirits of Jackson Hole.

In this episode of Distilling the West , Dan and Dave sit down with Anna Mantheakis of Bubble Cap Consulting for a conversation packed with insight, experience, and a truly unique perspective on spirits. Anna shares her background in the industry, what led her to consulting, and how Bubble Cap helps distilleries navigate the many moving parts of building and growing a successful brand. A major part of the conversation explores Anna’s auditory/olfactory synesthesia and how it shapes the way she experiences aroma, flavor, and tasting. She explains how sound and smell connect for her, giving her a distinctive way of evaluating spirits and understanding sensory details that many people might miss. From production and operations to business strategy and the art of tasting, this episode offers a fascinating look behind the scenes of the spirits industry through the lens of someone who experiences it in a remarkable way.

In this episode of Distilling the West , Dan and Dave sit down with Tanya Slye and Kimberlee Weaver of Jetty w ave Distillery in beautiful Half Moon Bay, California . They talk about what makes Half Moon Bay such a special coastal destination, the inspiration behind Jettywave, and the creativity that goes into making such unique spirits by the ocean. Tanya and Kimberlee share the story of the distillery, their approach to flavor, and what sets their lineup apart. Dan and Dave taste through a great selection of Jettywave spirits, including their bourbon , single malt whiskey , gin , and barrel aged gin . From bold whiskey character to coastal botanical notes, this tasting shows off the range and personality of Jettywave Distillery. Pour a glass and transport yourself to beautiful coastal California to talk about craft spirits and the people behind Half Moon Bay’s best craft distillery. Cheers!

On this episode of Distilling the West , Dan and Dave sit down with Dave Smith, Head Distiller and Co-Owner of St. George Spirits out of Alameda, California. This interview is an incredible conversation about how intention is behind everything that is done at St. George. Dave talks about how sense memories drive the development and production of their exceptionally made craft spirits at St George. Dave has some of the most descriptive storytelling we have heard on the show that will transport you, and we’re here for it! Dave brings every story to life, from the people behind the spirits to the details of the distilling process. It was truly enjoyable to hear him share his experiences, his passion, and the deep and rich stories behind St. George Spirits. Throughout the episode, Dan and Dave taste through Pear Brandy , Valley Gin , and St. George American Single Malt Whiskey, Lot 25 . Each pour leads to a deeper conversation about sense memories, complex yet intentional flavor, striving for perfection, and the unique approach that has made St. George Spirits such an important name in American craft distilling. Join us for this memorable episode with one of the best American craft spirit distilleries in the industry. Cheers to St. George!

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 juice Koa – aged in native koa wood barrels, bringing a uniquely Hawaiian character to the spirit Kokoleka – a rich, indulgent infusion of cacao and honey that blurs the line between rum and dessert From 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.

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.com Cheers!

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!