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| Author | Mitch Mahar, Liz Rhoades |
|---|---|
| Format | Video |
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Filmed on WhistlePig’s farm—where the distillery operates its R&D distillery, grows its own rye and other grains, makes maple syrup, and more—distillers Liz Rhoades and Mitch Mahar guide us through their process of growing, testing, distilling, aging, finishing, and blending.
Liz Rhoades explains how and why WhistlePig is diversifying its products, including growing barley and producing bourbon and single-malts. She describes the Danko growing season and the testing that the grains undergo—and the specific precursors that they're looking for—before brewing and distilling. Based on those data, the team will carefully adjust the mash regime as well as its use of exogenous enzymes. She also explains how their spent grains go toward bio-energy that goes back into the grid, and how they make use of the surrounding maple forest to harvest syrup, which they then age in whiskey barrels.
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