In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Doc Swinson’s Alter Ego and dive into what makes this whiskey stand out. From flavor notes to overall impressions, they break down the experience and share whether this unique expression lives up to the hype.

The conversation also turns to the listeners as they answer a question from Mike, who’s looking to explore more whiskeys from the western U.S. Dan and Dave highlight a handful of standout bottles and distilleries worth checking out, offering a great starting point for anyone wanting to expand their whiskey horizons.

Whether you’re here for the tasting notes or the recommendations, this episode is packed with insights, opinions, and plenty of good conversation.

In this episode of Distilling the West, Dan and Dave head to the islands—virtually—where they sit down with Tiffany Tubon and Nick Sadowski of Kō Hana Rum, crafting exceptional agricole-style rum in Kunia, Hawaii.

Kō Hana is redefining American rum by starting at the source—growing and harvesting their own sugarcane, then pressing it fresh to create a spirit that truly reflects the land. Tiffany and Nick share the story behind their farm-to-bottle approach, the challenges of cultivating heirloom cane varieties in Hawaii, and what sets their rum apart from traditional molasses-based styles.

Along the way, Dan and Dave taste through three of Kō Hana’s standout expressions:

• Kea – a vibrant, unaged rum that captures the pure essence of fresh cane juice

• Koa – aged in native koa wood barrels, bringing a uniquely Hawaiian character to the spirit

• Kokoleka – a rich, indulgent infusion of cacao and honey that blurs the line between rum and dessert

From terroir-driven production to innovative aging techniques, this episode dives deep into what makes Kō Hana Rum one of the most exciting craft distilleries in the country.

On this episode of Distilling the West, it’s time for another Tasting Talk. Dan and Dave dive into Boldt Mash Confusion from Alchemy Distillery out of Arcata, California, breaking down its flavors, character, and what makes it stand out. Alchemy took a kitchen sink approach to this whiskey, combining a little bit of many of their mash bills culminating into something special and quite delicious.

Along the way, the conversation drifts into the social side of drinking—what it means to go out, connect with people, and how the setting can shape the experience just as much as what’s in your glass.

In this episode of Distilling the West, Dan and Dave sit down with Ryan Montgomery, founder of Montgomery Distillery in Missoula, Montana.

The conversation kicks off with a little Montana weather talk before diving into Ryan’s approach to crafting distinctive spirits and the philosophy behind his distillery. All the grains used are grown in Montana, including the rye and wheat that are grown on the fifth-, going on sixth-, generation Montgomery family farm. Ryan shares the stories and processes behind several of Montgomery Distillery’s standout products, including B’Amaro, Ancient Wisdom 10 year Rye, and Mama Tried Wheated Bourbon.

Along the way, the group explores Ryan’s distilling techniques, ingredient choices, and the creativity that goes into building unique flavor profiles. The episode also touches on the broader craft spirits scene of the west and the experimentation that keeps distilling exciting.

It’s a relaxed and insightful conversation full of distilling knowledge, craft spirit passion, and a few laughs along the way. We hope you enjoy this taste of what’s going on in the Montana craft spirits scene.

Bet you’ve never tried quinoa whiskey! In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Alchemy Distillery’s Bottled in Bond Quinoa Whiskey. Made from the ancient grain quinoa and produced under the strict standards of Bottled-in-Bond whiskey, this unique spirit takes a different path from traditional mash bills. The grain is grown 9 miles away from the distillery in Arcata, California. It’s a low yield grain that takes a lot of care as a distiller, and Amy does a great job on Penny, her pot still. The guys break down the nose, flavor, and finish while discussing what quinoa brings to the table. Folks in California can get Alchemy’s products from their website alchemydistillery.com

Cheers!

In this episode of Distilling the West, Dan and Dave sit down with Stephanie Sadri and Caitlin Bartlemay from the American Craft Spirits Association (ACSA) to talk all things craft spirits and the highly anticipated ACSA Convention & Expo happening April 17–18 in Sacramento, California.

They dive into what attendees can expect at this year’s convention, from educational seminars and industry panels to networking opportunities and the latest innovations shaping the craft spirits community. Whether you’re a distiller, supplier, brand builder, or spirits enthusiast, this conversation gives you an inside look at why the ACSA is such an important organization and why ACSA Convention & Expo is one of the most important gatherings in American craft distilling.

A big thank you to this episode’s sponsors: the American Craft Spirits Association and Charbay Distillery, a true pioneer in American craft distilling.

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.