“We wanted to make our bourbon as local as possible, so involving Puget Sound in some way made sense,” says Alan Davis of Chambers Bay Distillery, which ages its bourbon in barrels atop the waves in a floating boathouse. This episode delves in to the science behind water-aged whiskey.

Hosted by: Kristin Ackerman Bacon, Sip Magazine

Patti Bishop, Fremont Mischief
Alan Davis, Chambers Bay Distillery