When people talk about Bourbon, they usually talk about the barrels - they go on about the char levels and whether there was any toasting.

After that, they might discuss the age and the time the liquid spent in those nicely charred barrels because, for most people, that time and those barrels denote the liquid's flavour.

Occasionally, the conversation may turn to the makeup of the mash bill, such as the percentage of corn, to rye, to barley, or wheat.

But very rarely do they ever talk about yeast.

That is until Pat Heist and Shane Baker started Wilderness Trail in 2012. Unlike most other Craft distilleries that started during that period, Wilderness Trail had a unique advantage in its founders.

It has two people who made a career out of supplying yeast strains and fermentation products to breweries and distilleries with their company FirmSolutions.

Over ten years after they lay down their first distillations, we talk to Heist about fermentation, wheated whiskey and whether yeast really is the key to Bourbon’s flavour

For more information, go to https://www.wildernesstraildistillery.com/

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