Description
Yeast is the unsung hero of the whiskey-making process. It so important, in fact, that at Jack Daniel’s, we have our own microbiologist committed to looking after our yeast and ensuring that all the conditions are right to make our world-famous Tennessee Whiskey. On this episode of Around the Barrel, we sit down with microbiologist Kevin Smith to get the inside scoop on the science of whiskey making, how we can manipulate yeast in ways Jack could have only dreamed about, and what’s behind the Tennessee Tasters expression Smith helped create.
Audio
Featured in this Episode
No persons identified in this episode.
Transcription
No transcription available yet
Help us prioritize this episode for transcription by upvoting it.
0
upvotes
Popular episodes get transcribed faster