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While Sydney Jones’ last turn in the host chair was an exit interview of sorts, this episode is more of an entrance interview with new boss, Heaven Hill master distiller Conor O’Driscoll, as she settles into her new role as supervisor and technical lead for the under-construction $150 million distillery in Bardstown, Kentucky. In this episode, O’Driscoll shares insights gained from two decades of distilling for respected whiskey brands. Along the way touches on:
- whiskey fermentation philosophy with single-yeast ferments
- using liquid yeast in the new distillery for more control
- rickhouse designs and their impact on aging whiskies with different age goals
- how distillate recipes become finished whiskies while creating consistency in brands
- agricultural impacts on whiskey, from ingredients to staves
- building within an idea of distillery “house style”
- technical and safety improvements he’s implemented through the years
And more.
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