This week we welcome whisky maker, consultant and long-time friend of the podcast Brendan McCarron back to Not Another Whisky Podcast.
And this time, we’re talking yeast.
It might not sound like the sexiest part of whisky making, but the deeper you go, the more fascinating it gets.
We chat about how yeast was viewed when Brendan first started making whisky at Diageo, whether Scotch became a little too focused on yield and consistency, and why distillers are now starting to look at yeast as a genuine tool for creating flavour.
From Glenmorangie and Holyrood to InchDairnie, Loch Lomond, The Lakes and what American whiskey producers have been doing for decades, we get into different strains, longer fermentations, wild yeast, wine yeast and just how much influence the little buggers can actually have.
We also talk about Brendan’s work with new distilleries, how the conversation around yeast has changed during his career, working alongside Dr Bill Lumsden, and whether Scotch whisky has been a little bit behind the curve.
It gets geeky.
But in a good way.
Welcome to The Yeastie Boys.
Hosted by Mitch Bechard and Daz Haldane, this is where the whisky world gets pulled apart properly, with stories, insights, and the occasional bit of chaos along the way.
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