“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
Guests
Patti Bishop, Fremont Mischief
Alan Davis, Chambers Bay Distillery
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When you raise a glass of whiskey with this distinction, know what you are getting Whiskey has its own language. From traits like overproof to mash bill, there’s a lot to keep track of along the quest to know precisely what’s in your glass. “Bottled in bond” is one of...
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