It may seem like everything that can be done, has been done, but for FEW Spirits operations director Riley Henderson, novel fermentations offer new opportunities for flavor in familiar spirits such as rye whiskey and bourbon.
Half a decade ago, FEW embarked on a project to explore the impact of fermenting with koji, a mold historically used for saccharification in sake and soy sauce, among other foods and drinks. Results were mixed at first, but through iteration and adaptation, FEW has landed on a process that works consistently and produces flavors that carry through distillation, producing flavor that’s worth the effort.
This episode is also an exit interview of sorts, as host Sydney Jones—current head distiller at FEW—brings her time there to a close before setting off for a new challenge with Heaven Hill in Kentucky. During their conversation, Sydney and Riley also discuss:
challenges in balancing packaging style with speed, safety, efficiency, and reliability
managing fermentation with small grains such as rice
understanding the impact of yeast strains on distilled and aged spirits
propping up and maintaining a koji culture
pH adjustment and bacterial protection using citric acid
finishing fermentation with temperature-friendly kveik yeast
impacts of new and second-use oak on aging koji-fermented spirit
And more.
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