On this Cocktail Hour from Distilling the West, Dan is joined by guest host Oliver as they dive into one of the most iconic cocktails of all time—the Manhattan. From its storied origins to the balance between whiskey, vermouth, and bitters, they explore what makes a Manhattan timeless, debate rye versus bourbon, and share tips on dialing in the perfect stir. A classic cocktail, thoughtfully unpacked, West-style.

On this special year-end episode of Distilling the West, Dan and Dave take a moment to reflect on an incredible year. They thank all of the guests who joined them behind the mic, as well as the listeners who tuned in, shared episodes, and supported the show throughout the year.

The conversation turns a bit more personal as they talk about holiday activities, traditions, and how they’re spending the season away from the studio.

In this episode of Distilling the West, we’re joined by guest hosts Oliver Hutton and Travis Cardoso from CASKS & CORKS for a relaxed but detailed tasting that focuses heavily on process and how it shows up in the glass.

Today’s tasting lineup includes:

• ​Charbay Distillery 24 year old Brandy
• ​Sabbatical Distillery Straight Bourbon
• ​Woodinville Whiskey Company Rye finished in Port casks
• ​Woodinville Whiskey Company Bourbon finished in Sauternes casks

Alongside the spirit tastings, the conversation naturally moves into wine-making processes and how wine and spirits intersect—especially when it comes to finished barrels and secondary cask influence. Rather than getting overly technical, the discussion stays practical and experience-based, exploring how wine practices and wine-finished casks impact flavor, color, and overall character in whiskey and brandy.

This episode is a great listen for anyone interested in how wine and spirits worlds overlap, with thoughtful tasting notes, real-world perspective, and plenty of insight into how process decisions shape the final pour.

In this new Tasting Talk, Dan is joined by guest host Oliver as they dive into a special release from Branch Point Distillery — the Rare & Limited Oloroso Cask Finish.

They explore how the Oloroso sherry cask shapes the whiskey’s aroma, flavor, and strikingly dark color, discussing what that deep, rich hue says about the cask influence and extended finishing time. Dan and Oliver break down layers of banana, dried fruit, nutty sweetness, and oak-driven complexity while talking about why sherry finishes can add both depth in flavor and intensity in appearance.

They also discuss what makes this limited release stand out, the role of secondary maturation, and why rare cask-finished whiskeys like this are worth paying attention to.

On today’s episode of Distilling the West, Dan and Dave sit down with Marko Karakasevic — the 13th-generation master distiller behind Charbay Distillery. Marko shares the extraordinary history of the Karakasevic family, whose distilling lineage spans centuries. He talks about how this heritage influences his approach to craftsmanship, innovation, and preserving Old World techniques in a modern American distillery.

During the conversation, they taste and explore three standout Charbay spirits:

• ​Doubled & Twisted – a boldly expressive whiskey distilled from finished beer.
• ​Brandy No. 89 – a refined, elegant 24 year old brandy that reflects generations of artistry.
• ​Double-Distilled, Double-Aged Rum – a rich and layered rum shaped by time and technique.

From family legacy to creative experimentation, this episode dives deep into what makes Charbay and the Karakasevic story truly one-of-a-kind—paired with lively tasting notes and behind-the-scenes insights.

In this new Tasting Talk session, Dan and Dave dig into a compelling bottle from Bainbridge Organic Distillers: the Battle Point Wheat Whiskey finished in Hokkaido Mizunara Casks.

They explore how Bainbridge takes its organic wheat whiskey and finishes it in Hokkaido-grown Mizunara oak, creating a whiskey that blends tropical warmth with the famed incense-spice character of Japanese Mizunara. Expect them to break down:

• ​Aromas: vanilla cream soda, and that signature Mizunara temple incense
• ​Palate: sandalwood , toasted coconut from the Mizunara influence, and big creamy vanilla notes
• ​Finish: long, viscous, warming, with lingering oak spice
• ​Overall impressions: Does this Bainbridge expression push the Battle Point line into new territory?

Dan and Dave compare tasting notes, debate the dominant flavors, and deliver their verdict on whether this bottle earns a spot on your shelf. They also talk about how the western U.S. is churning out exceptional single grain whiskeys. Hint: because a lot of it’s grown in the west!

Ever wonder about the history of the Old Fashioned cocktail? In this new episode of Distilling the West, Dan and Dave introduce a fresh segment: Cocktail Hour. For its debut, they dive into one of the most iconic drinks in American cocktail history—the Old Fashioned.

They explore how this simple mix of spirit, sugar, bitters, and citrus became a timeless classic, and why it evolved into two beloved regional variations:

• ​the traditional rye Old Fashioned, dry, spicy, and spirit-forward
• ​the Brandy Old Fashioned, the sweet Midwestern staple with its own unique twist

From frontier-era origins to modern interpretations, Dan and Dave break down the history, the myths, and the flavors behind each version. If you enjoy a good drink—and a good story—this is the perfect pour.

In this Tasting Talk, Dan and Dave sit down with a glass of The Distillarium Riveter Rye — a bold and balanced rye whiskey out of Yakima, Washington that pays tribute to hard work and heritage. They explore its aroma, flavor, and finish, share stories of their interview with the distillery, and, of course, toss in a few rye puns along the way. It’s an approachable sip with plenty of laughs.

Dave is flying solo this week while Dan is out sick, and he’s joined by Julia Bringolf from Cash Butte Distillery in Royal City, Washington. Cash Butte operates on the grounds of Royal Bluff Orchards, where apples have been grown since the early 1980s. The distillery was founded to bring back the tradition of true farm distilling—transforming orchard fruit (including fruit that might not make it to store shelves) directly into character-rich spirits.

Julia walks Dave through the origins of Cash Butte, how the Central Washington desert climate shapes their fruit, and why starting with whole apples or grapes creates spirits that are anything but neutral. They taste through a lineup that highlights the orchard-to-glass approach: apple brandy, apple vodka, grape vodka, and a carefully layered gin built around botanicals that complement fruit-based distillates.

In this new Tasting Talk on Distilling the West, Dan and Dave dive into High West Double Rye aged in a Grenache barrel — a fascinating twist on one of High West’s most popular whiskeys. They explore how the finishing in Grenache wine casks adds a layer of fruit-forward complexity to the classic rye spice, bringing out notes of cherry, honey, and subtle tannins alongside the peppery warmth High West is known for.

As longtime fans of High West, Dan and Dave break down the flavor evolution, share their impressions of this unique expression, and talk about why barrel finishing can transform a familiar whiskey into something truly special.