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!

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.

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.

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.

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.

In this episode of Distilling the West, Dan and Dave sit down for a Tasting Talk focused on Woodinville Straight Bourbon Whiskey (Aged 6 Years). They explore the whiskey’s character, breaking down its notes of caramel, vanilla, oak, and spice, and share their impressions on how the six years of aging shape its depth and balance.

Along the way, they also chat about the upcoming ACSA Conference in Sacramento, discussing its importance to the craft spirits community and why it’s an exciting event for distillers and enthusiasts alike.

In this episode of Distilling the West, Dan and Dave sit down with Nels Wroe of Dry Land Distillers from Longmont, Colorado to explore a truly distinctive approach to craft spirits rooted in the high-desert landscape of Colorado. Nels shares the philosophy behind Dry Land, emphasizing locally sourced ingredients, regional identity, and a deep connection to place.

The conversation is brought to life through a guided tasting of several of Dry Land’s standout spirits. Dan and Dave sample two of Nels’ unique cactus-based spirits, showcasing the distillery’s innovative use of unconventional botanicals and their ability to capture the essence of the desert in a glass. They also dive into two whiskey expressions—the Heirloom White Sonora Wheat Whiskey and the Antero Wheat Whiskey—highlighting the nuanced flavors that come from heritage grains and thoughtful production methods.

Along the way, Nels discusses the challenges of working with rare ingredients, the importance of experimentation, and how Dry Land Distillers continues to push boundaries while staying true to its roots. The episode offers a rich look at how creativity, terroir, and craftsmanship intersect, giving listeners a deeper appreciation for what it means to distill the West.

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.