In this episode, Vierthaler joins host Sydney Jones to talk terroir, transparency, marketing, blending, and balancing art with pragmatism. Among other topics, he discusses:

• transparency and sense of place as integral to the brand
• sourcing rye whiskey—transparently—and filtering it through mesquite charcoal
• adding a rye that fits the locally rooted brand
• collecting and interpreting sensory data to craft a blend that’s better, not just to spec
• the push-and-pull of creativity and the needs of the business
• marketing perspective and brand consideration for distillers
• the Distiller’s Cut series as an outlet for creativity
• fermenting hot, up to 95°F (35°C), with special ester-forward yeast
• fermenting and distilling a cleaner product meant for aging in the hot climate
• using thick-staved barrels to mitigate for dramatic daily temperature swings in an arid climate
• leaning into Arizona flavor for wider appeal

And more.

Brought to you by:
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