449. Estate Grown & Climate Controlled: The Innovative Spirit of Minden Mill

In this episode of the Bourbon Road podcast, hosts Jim Shannon
and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at
Minden Mill Distilling, for an in-depth exploration of their
unique Nevada-born spirits. This episode offers a fascinating
look into the world of estate distilling, where Minden Mill grows
85% of its own grains right in the challenging high-altitude
climate of Nevada, just a stone's throw from Lake Tahoe .


The conversation kicks off with a tasting of the Minden Mill
Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat,
and 10% barley grain bill, all grown on-site . A standout feature
of Minden Mill's process is their innovative solution to Nevada's
harsh aging climate. Due to a staggering 3% angel's share loss
per month in the dry local environment, they employ a
climate-controlled rickhouse that precisely mimics the
temperature and humidity of Bardstown, Kentucky. This 94-proof,
4-year-old rye delivers a distinct "candied orange" flavor
profile, a direct result of its unique terroir and estate-grown
winter rye . The hosts are immediately impressed by its sweetness
and complexity, noting it drinks well beyond its age .


Next, they dive into the Nevada Straight Bourbon, a four-grain
whiskey featuring a special heirloom "earth tones" corn. Unlike
the sweet yellow dent corn, this starchy variety is compared to a
potato raw but transforms through the distilling process to
produce a remarkable "cherry cola" note . This bourbon, also 4
years old and 94 proof, is aged in the same Kentucky-mimicking
conditions and utilizes wooden foeders for fermentation, which
adds a layer of complexity similar to a sourdough starter. The
hosts praise its unique, cool, and fresh sweetness that coats the
palate.


The final tasting features the 5-year-old American Single Malt, a
category O'Sullivan is deeply passionate about, having been
mentored by Steve McCarthy, the pioneer of the first American
single malt. This expression is a testament to technological and
traditional craftsmanship. It's produced using custom Forsyth
stills and a thermal oil calandria heating system that achieves a
Maillard reaction, creating high-ester, flavorful whiskey right
off the still. The aging process is just as intricate, taking
place in a rickhouse that emulates the chilly, coastal climate of
Ballindalloch, Scotland, and uses a combination of new American
oak, used bourbon barrels, STRs, and Oloroso sherry casks . The
result is a whiskey with a nose of deep, sweet honey-pear and
butterscotch apricot.


Throughout the episode, O'Sullivan shares insights into their
water source from the Sierra Nevada snowpack, their in-house
malting facility, and the collaborative spirit of the American
whiskey industry. He also gives a glimpse into the future of
Minden Mill, including experimental heirloom corns like Jimmy Red
and upcoming special releases finished in unique casks like
orange wine barrels .


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