This remastered remix of our very first episode takes us back to where it all began. We revisit our conversation with Mark Stell of Bird Creek Distillery in Portland, Oregon, exploring the world of American Single Malt whiskey in the Western United States.

Bird Creek represents the spirit of the Western whiskey movement — crafting exceptional American Single Malts from locally sourced heirloom malted barley with a true grain-to-glass philosophy. The result is a lineup of whiskeys that genuinely express place, passion, and craftsmanship.

Mark’s personal journey is every bit as compelling as the whiskey itself. His story of perseverance and dedication to the craft makes this episode especially meaningful — not just because of the whiskey, but because it marks the beginning of our own journey as well.

This episode is proudly sponsored by Charbay Distillery.

This episode marks a first: Distilling The West’s debut interview with a Hawaiian distillery - and we’re diving into rum. In this episode, Dan and Dave sit down with Robert Ramer, the Chief Operating Officer of Kōloa Rum in Kauai, Hawaii. The conversation explores what makes Kōloa Rum unique—from the ingredients and production process to the environmental factors that shape rum made on the island. Robert also shares his personal background and journey into the spirits industry, offering insight into the leadership and vision behind one of Hawaii’s most recognizable rum brands.

This episode of Distilling The West is proudly sponsored by Charbay Distillery.

Do you like French oak finished bourbon? In this new tasting talk, Dan and Dave dive into San Diego Distillery’s French oak stave finished bourbon bottled at cask strength 112 proof. It’s an exceptional example of what French oaked bourbon can be, it delivers bold peppery sandalwood spice from an MGP high rye bourbon balanced with some surprising coconut notes. This is an interesting one you won’t want to miss!

Which rye whiskey from the western United States will take the top spot? To wrap up Rye January, Dan and Dave dive into a blind tasting of five rye whiskeys from the western United States to see how they stack up when labels, hype, and price tags are stripped away. The guys have tasted some amazing rye whiskeys from the west so they pitted some of the best of the west in a head to head blind tasting. From spice to sweetness and everything in between, the guys break down each pour and share their honest reactions in this special episode they’re calling Rye January Blind Tasting.

Dan took a little trip out to Mare Island in Vallejo, California and got a tour of Redwood Empire’s new Distillery and Whiskey bar and picked up something special. In this Tasting Talk episode, Dan and Dave focus on tasting notes and impressions of Haystack Needle Bourbon from Redwood Empire Whiskey. They break down the nose, palate, and finish, highlighting prominent oak influence, layered sweetness, spice, and the impact of well-aged bourbon and rye in the blend. The conversation stays centered on how the whiskey drinks, its overall balance, and what stands out most in the glass, offering listeners a straightforward, palate-driven discussion of this unique release.

On this episode of Distilling the West, Dan and Dave sit down with John and Deborah Patt from Desert Diamond Distillery, out of Kingman, Arizona, the first Arizona distillery featured on the podcast. They talk about the origins of the distillery, how it came to be, and what it takes to operate a craft distillery in the Arizona desert. The conversation also touches on the distillery’s award-winning spirits and the recognition they’ve received along the way. Throughout the episode, Dan and Dave taste and discuss a wide variety of offerings, including rum and whiskey, exploring flavors, production methods, and what makes Desert Diamond Distillery stand out.

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.