099: Tasting Talk - Charbay Espresso Martini RTD

100 : Interview #2 with Mark Stell from Bird Creek

It’s a milestone episode for Distilling the West — Dan and Dave are celebrating their 100th episode with a very special guest: Mark Stell from Bird Creek Distillery. Mark was the very first interview on the show, so having him back for episode 100 makes this one extra meaningful. The guys sit down with Mark to talk about Bird Creek, the journey since that first conversation, and the important connections he makes with the farmers that grow the rare, heirloom, and ancient varieties of barley he uses to make world class American Single Malt. Throughout the episode, Dan and Dave taste through five different Bird Creek offerings, exploring the flavors, stories, and craftsmanship behind each varietal. It’s a full-circle moment packed with whiskey, laughs, stories, and a look at what makes Bird Creek such a unique part of the Western spirits scene. A huge thank you to everyone who has followed along for the first 100 episodes — here’s to many more! Check out the interview on YouTube, Spotify, and Apple Podcasts and be sure to give us a like, follow, and subscribe. Cheers everybody!

099: Tasting Talk - Charbay Espresso Martini RTD

Wanting a delicious espresso martini with a perfect foam crema without having to putting all the ingredients together yourself? Then look no further than Charbay’s Espresso Martini RTD! Raise a glass with us as we dive into Charbay’s soon-to-launch Espresso Martini RTD. This ready-to-drink cocktail is not officially out yet, but after tasting it, we can confidently say it is one to watch. In this episode, we talk first impressions, flavor, balance, coffee character, cocktail vibes, and where this espresso martini fits in the growing RTD world. Spoiler: the RTD was amazing. A big thank-you to Charbay for sponsoring this video and letting us get an early taste of what they have coming soon.

098 : Inside the ACSA Convention with Dan and Dave

In this episode, Dan and Dave recap their experience attending the ACSA Convention in Sacramento. They share stories from the event, including the people they met, the conversations they had, and the highlights from the convention floor. They also talk about the different spirits they tasted, what stood out to them, and how the event brought together makers, industry professionals, and enthusiasts from across the craft spirits community.The episode gives listeners an inside look at the energy of the convention, the connections made, and the wide range of products and personalities that made the trip memorable. Dan and Dave reflect on the value of events like ACSA for learning, networking, and celebrating the craft spirits industry.

097: Tasting Talk - Wheyward Spirit

In this episode of Distilling the West, Dan and Dave dive into a unique tasting talk featuring Wheyward Spirit—a truly one-of-a-kind distillate made from whey, the byproduct of cheese production. This innovative spirit flips traditional distilling on its head, transforming what was once waste into something remarkably refined. The boys explore the story behind Wheyward, discussing its sustainable roots and the creative process that brings this spirit to life. Along the way, they break down its distinctive flavor profile—clean and crisp with subtle hints of vanilla, light fruit, and a creamy texture that sets it apart from grain-based spirits. From nose to finish, Dan and Dave share their honest impressions, tasting notes, and thoughts on where Wheyward fits in the ever-evolving world of craft distilling. If you’re curious about unconventional spirits or just love a good deep dive into something different, this is an episode you won’t want to miss.

096: Interview with Las Vegas Distillery

Can quality aged spirits be made in the deserts of Las Vegas? Hell yeah! In today’s episode of Distilling the West, Dan and Dave sit down with Jonny VerPlanck, master distiller at Las Vegas Distillery, for a conversation about craft spirits, desert aging, and the unique approach behind the distillery’s lineup. Along the way, they taste through three distinct expressions: a straight bourbon, a dark rum, and a coffee liqueur. The straight bourbon opens with notes of caramel, vanilla, toasted oak, and a touch of orange peel, leading into a palate of honeyed corn, baking spice, cocoa, and toffee. The dark rum brings a richer, drier profile with layers of molasses, oak, warm spice, and deep caramelized character. Rounding things out, the coffee liqueur offers bold roasted coffee up front, backed by cacao, vanilla, and a balanced sweetness that keeps it rich without becoming overly heavy. It’s a flavorful and wide-ranging tasting that highlights both the craftsmanship and personality behind Las Vegas Distillery, while giving Jonny a chance to share what makes distilling in Southern Nevada so distinctive.