Show Notes
- Nick's background in international development and breweries
- Starting Switchgrass Spirits with his wife Sarah and partner Pat as a worker-owned distillery
- Sourcing ingredients locally, especially corn, wheat, rye from the Midwest region
- Their unique "sweet mashing" process of making an ale instead of using bacteria
- Manual batch distillation process and making cuts by taste
- Aging whiskey in barrels and how the building's temperature regulation impacts barrel breathing
- Goals of producing aged bottled-in-bond whiskies in 4+ years
- Challenges of scaling up while prioritizing aging whiskey
- Upcoming releases of 4-year aged whiskies and single malts
Events
Tours and Tastings
Location
DISTILLERY & BARREL HOUSE
(not currently open to the public)
6100 Idadale Avenue
Saint Louis, MO 63133
314-203-6539
https://switchgrassspirits.com/
Connect with the Host
Matthew Shipp
Be a guest: https://emberisolutions.com/harvest-to-pour/
LinkedIn: https://www.linkedin.com/in/matthewshipp/
Instagram: https://www.instagram.com/matthewjshipp/
Facebook: https://www.facebook.com/emberisolutions
Emberi Solutions: https://emberisolutions.com/
Buy me a coffee ☕ https://buymeacoffee.com/mattshipp
