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We sit down at Middle West Spirits in Columbus with Steve Frederick to unpack how an Ohio grain-to-glass distillery scales up without losing what makes the whiskey special. Along the way we taste new Old Elk bottles coming out of Columbus, dig into finishes like Armagnac and sherry, and end with a straight-from-the-barrel moment that proves context changes everything. 
• Middle West’s growth from small runs to a massive round-the-clock facility 
• What “crop to cask” means in practice for Ohio grains and farmer partnerships 
• Ethical sourcing choices like free trade vanilla and why it matters 
• How contract distilling and a serious bottling line support the business 
• Old Elk acquisition impact on portfolio, production and consumer pricing 
• Cigar Cut, Punch Cut and why structure matters for cigar pairings 
• Tasting notes across high malt bourbon, wheated bourbon and wheat whiskey 
• Why finishes and experimentation are pulling new drinkers into whiskey 
• Barrel thieving, proof talk and how a splash of water changes the pour 
• Where to find bottles in Ohio and beyond, plus distillery-only releases 
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Make sure you drink responsibly, don't drink and drive, and live your life like us. 

The wild part about visiting Middle West Spirits is realizing your brain is not calibrated for the scale. We’re standing in Columbus, Ohio, talking with Steve Frederick about a distillery that went from craft beginnings to a facility that can fill barrels at an industrial pace, while still obsessing over mash bills, fermentation, and what ends up in your glass. If you care about American whiskey made the right way, this is a rare look at how “grain to glass” turns into real decisions, not just a slogan.

We get deep into the Middle West approach to “crop to cask” sourcing, including how they work with Ohio farmers and why local grain changes both flavor and identity. Steve also shares the less-glamorous side of spirits production, like supply chain ethics, and why choices such as free trade vanilla matter. From there we zoom out to the business reality: contract distilling, a serious bottling line, and how a distillery can stay nimble while keeping quality high.

Then we hit the big moment for whiskey fans: the Old Elk acquisition and what it means for Old Elk bourbon, wheat whiskey, and future blends. We taste through core Old Elk expressions bottled in Columbus, talk cask strength value, and break down finishes like Armagnac, Oloroso sherry, Sauternes, and tawny port. We even thief whiskey straight from the barrel and reflect on why the experience of drinking can change what you taste.

If you enjoyed this kind of behind-the-scenes whiskey talk, subscribe, share the episode with a friend, and leave us a review. What bottle are you hunting next, and are you team bourbon or team wheat whiskey?

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