Fermentation | Creating All Those “Little Bits of Flavor”

Fermentation is a major driver of flavors in whiskey, as different yeasts react differently with different grains in the mash. The wide diversity of flavors and behaviors in the yeast world gives the distiller lots of options. Besides producing alcohol—absolutely necessary for distillation—the yeast also produce esters, congeners, acids, and more “little bits of flavor.” Many strains, for example, can drive a spicier whiskey flavor via the production of phenols. Experiment and talk to your yeast supplier! Bacterial infections can also drive flavor (for better or worse). Treat your yeast like a pet—happy yeast produce good flavors.