Welcome to West Branch Malts & Distillery

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Suzanne: Hi i’m Suzanne Henricksen- a researcher
and storyteller, by trade and a world

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explorer, drink local enthusiast by heart.
I’m traveling the world to celebrate and

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share the people the process the stories
and the innovations behind craft alcohol

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and I can’t wait to share our amazing finds with
all of you. So, let’s get drinking, Crafty Cask style…

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[Banjo Music]

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Suzanne: Hello, Hello Tippler Nation! We are at West
Branch Malts and Distillery here in Ohio and

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we just had an amazing tasting and tour This is
Tom – say hello

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Tom: Hello!

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Suzanne: showin’ us around. He’s the owner the you know brain child –

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Suzanne: -founder, everything behind this. Yeah, so we just
have a lovely tasting I’m gonna sneak behind come

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show we’re gonna break the rules for a minute
and just show you everything we tasted here.

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Suzanne: so what’s really cool in this tasting is that they
are using 100% Malt for everything that they’re

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making because they’re a malt house and so they’re
malting everything here on site and so of course

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that’s what they would use for their source
material and it makes for really interesting

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unique spirits this vodka – a lot of people think
you know vodka tastes like nothing it’s just

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kind of like whatever it has some complexity
it has some nice mouth feel it’s really fun

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the chocolate another one of our favorites we
loved all of them but this chocolate so fun to

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make kind of espresso martinis or fun little
drinks like that um the whiskey is an American

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Single Malt, um right, because they’re using malt
and so those are pretty hard to find especially

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craft makers so it’s a really great single malt
so so many fun things that they’re making here

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[Upbeat Music]

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Suzanne: So how long has your tasting room been
open?

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Tom: Year and a half

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Suzanne: Year and a half?

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Tom: Yeah.

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Tom: You know just right around when COVID hit

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Suzanne: mm-hmm, mm-hmm

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Suzanne: How’s it been going were you were you able to
stay open during it or do you have to close for a while?

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Tom: Yeah we were called essential –

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Suzanne: ‘Cause the hand sanitizer?

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Tom: Unlike Pennsylvania where they shut down all Liquor stores-
Suzanne: Yeah

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Tom: people were flooding across the borders –

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Suzanne: Was it because – did you guys shift to making hand sanitizer during..

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Tom: Well, we were, we were doing that
but also the malt is a food product and um

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Suzanne: mmm! mm-hmm.

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Tom: So- we were essential there.

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[Upbeat Music]

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Suzanne: Yeah, that’s really quite lovely. I wasn’t a
vodka drinker for so long like I was more of-

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Suzanne: -a gin girl until I started finding vodka’s that
like had a little fun and character in mouth feel-

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Suzanne: -and I just love that thicker viscosity
that craft vodkas are starting to have.

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Suzanne: But it is funny I find when I introduce my vodka
loving friends they they have to figure out where-

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Suzanne: -it fits in their drinks because like a Vodka
Soda with something that has a little character-

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Suzanne: -doesn’t just taste like water anymore, like it has a little…flavor-

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Evan: ‘my Vodka Soda tastes weird it has flavor, I’m not used to that!’

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Evan: So, the chocolate that you’re using
is this something that you’re doing that you mentioned you-

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Tom: No. This is, you know…are you’re familiar with Sovereign out in California?

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Tom: Sovereign flavors?

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Evan: that sounds familiar
Suzanne: it sounds familiar…

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Tom: yeah it’s all, it’s all, you know…it’s TTB approved

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Suzanne: Gotcha.

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Tom: That’s the key point you can’t just
go throwing stuff in there, TTB’s gotta like it

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Suzanne: mmm, mm-hmm.

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Suzanne: yeah I feel like the beer industry has it
a little bit easier with like partnering-

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Suzanne: -with the local Chocolatier or the local Coffee
Roaster like that the regulations are different-

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Suzanne: -but for spirits it’s very- damn… that smells
smells like, like dark chocolate brownies

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Evan: So smooth..

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[Upbeat Music]

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Suzanne: I didn’t mention before with the coffee
I had to look at the label because I was-

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Suzanne: -like I feel like there’s a little vanilla going on-  *Laughter*

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Suzanne: -here and I love vanilla coffee like
that’s my favorite-

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Evan: Those two together…

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Suzanne: The coffee…with the vodka-

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Evan: The coffee with the chocolate

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Tom: Make some- make an awful nice White Russian

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Evan: I was gonna say, yeah!

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Suzanne: Ahhh, sure.

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Evan: With probably far less sugar than you’re
going to find in the [inaudible] one

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Tom: Yeah, no, I mean that’s the thing you don’t you don’t need
to simple syrup yourself to death you know

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Suzanne: Yeah!

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Evan: We get enough sugar in our processed food
in the grocery store-

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Tom: Well it’s not to say there’s no sugar

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Evan: Sure!

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Tom: but the thing is, is, that
what I- you know, it’s kind of like the coffee’s

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Tom: got to come through the chocolate’s got to
come through you know your teeth falling out

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of your mouth does not have to come through so
this you know-

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Evan: And if you’re using high quality… flavoring components you don’t need sugar
to mask like the artificial characteristics

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Suzanne: Of the flavor-

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Evan: Of the less…the less high quality flavoring

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Tom: Yeah.

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[Upbeat Music]

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Suzanne: The Honey is really interesting, that would be amazing in a Hot Toddy

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Evan: Very bright in the honey

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Suzanne: Yeah it is very- but it’s not sweet! I mean, it’s a little sweet

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Evan: Sure!

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Suzanne: But it’s like that Bright. Honey. Flavor.

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Evan: its more of the flavor than, yeah.

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Tom: Well it doesn’t make your teeth
fall out. Some honeys yeah are just ‘oh my god!’

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*laughter*

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Suzanne: That’d be great in a Hot Toddy though.

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Evan: mmm-hmm

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Suzanne: Like perfect for Hot Toddy’s!

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Suzanne: Or…like a Bees Knees. I know thats with gin, but something like that.

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Evan: Yeah!

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Suzanne: Are you allowed to do cocktails in Ohio…in tasting rooms? No?

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Tom: No, but you know, that my-

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Tom: -son has this here. We’re really not supposed
to do anything you’re not even supposed to-

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Tom: -you know put some crushed ice in and shake it, you
know, it’s kind of like this is the way that it is.

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Suzanne: mmm-hmm

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Tom: But you know it’s…

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Evan: If you give the person who’s
drinking it a glass of ice separate…and they do it themselves…

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Suzanne: That’s what we just saw-

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Tom: And that’s what
this is all about it’s like, you know, like it’s…

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Tom: Ohio has some strange laws you know

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Suzanne: we’ll have to show you afterwards …we were at a um-

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Suzanne: -were they Maryland…they were in Maryland right?
Miscellaneous? Um we were just at the distillery-

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Suzanne: -there that similar laws and they their loophole
is they actually have to like build your own-

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Suzanne: -cocktail menu, and you pick the spirit that you
want, you pick the mixer that you want, and then-

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Suzanne: -you get a cup of ice, and then you kind of like do
it yourself, and they they have it on a menu and they’re like we’re not-

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Evan: You’re buying all the ingredients
separately deciding to assemble them yourself

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Evan: just like mixing up your corn with your mashed
potatoes and your fried chicken-

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Suzanne: So they actually have very high quality mixers they have like
Prot Standard?? and like you know things like that

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[Upbeat Music]

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Suzanne: The smell…it reminds me of something…I can’t place it, with the Spiced Apple. It smells really good.

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Suzanne: That’s what I’m tasting right now
look it, you’re like reading my mind!

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Suzanne: I guess, I guess, that’s a good endorsement.

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Suzanne: Mmmm….

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Evan: We’re, we’re huge cider fans

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Suzanne: Huge cid-

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Tom: What?

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Evan: Huge cider fans

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Tom: Ah!!

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Suzanne: So this with some Cider would be…amazing.

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Evan: Yeah this would just amp up the cider a little bit

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Suzanne: Yeah, some hard cider with some-

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Evan: Is 5% Cider maybe isn’t gonna do it because it’s been a long…long Monday

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Suzanne: Yeah *laughter* add a little Spiced Apple Whiskey to it..

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Suzanne: What are you guys doing with the Spiced
Apple how do you drink it-

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Woman: this one’s a gift but yeah um I would
do it with Apple Cider.

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Suzanne: Yeah, yeah for sure

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Suzanne: I think it’d be just good over ice

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Evan: Yeah, for sure.

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Suzanne: An after dinner, sipper.

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Tom: Over ice just fine with me. *Laughter*
Suzanne: Yeah.

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Evan: I’d pour that in an Apple Pie.

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Suzanne: A little drizzle?

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[Inaudible]

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Suzanne: Yeah, I feel like the Honey and the Spice Apple to make a Hot Totty would be-

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Evan: Mix together too, yeah, sure.
Suzanne: Yummy!

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[Upbeat Music]

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Suzanne: American Single Malt! Mmm!

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Evan: Yeah I can’t think of but, maybe two other
producers that do a single malt and both of them –

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Evan: -are like within the last, you know, last year or two

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Suzanne: I think some bigger brands are starting to like-

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Suzanne: -realize this is a thing. But craft, yeah, there
aren’t a lot of-

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Tom: You can really overwhelm your

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Tom: spirits. And as a matter of fact uh, uh you know
that’s something that Vic just saved we you know-

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Tom: -we’re, this is this is five months-

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Suzanne: Okay.

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Tom: Okay? That’s
what we do, and uh, because with whatever we’re-

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Tom: -doing we’ve got a barrel out there the six months
and we’re losing this taste in six months-
Evan: okay.

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Tom: So, we will use the six-month-old in the Spiced Apple,
and the Honey, and the Cinnamon but the five month is –

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Tom: -what’s going in the bottle. So I mean we can’t make
it taste any better than it is it can’t go down-

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Tom: -any smoother than it is the notes that he detects
uh you know at this point versus what he detected –

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Tom: -in six months much nicer here so I’m surprised you
can get it you you think it’s less than a year but –

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Tom: -it certainly is less than a year.

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Suzanne: And we don’t say
that as a bad thing either because it’s funny-

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Suzanne: -so we do a lot of whiskey tastings for corporate
clients and you know we’re always trying to bust-

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Suzanne: -myths and one of the myths that a lot of people
have is the older the whiskey the better, right?

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Suzanne: -and so we are always teaching people that there’s
different layers of flavors and aromas and some –

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Suzanne: -of those are coming from the source material
and some of those are coming from the barrel –

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Suzanne: -and it’s a preference! And if you like the taste of
like grainy cereal-y whiskies you actually don’t-

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Suzanne: -want a super old whiskey, you want something
that’s just getting like a kiss of a barrel

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[Upbeat Music]

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Suzanne: This honey, we both really had to like change our
perceptions about flavored alcohol in, at all-

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Suzanne: -because for so long the only people making
flavored alcohol were the big brands and it was-

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Suzanne: -like whipped cream flavored, crap, you know it’s
like chemically delicious you know um but now –

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Suzanne: -that it’s you know actually artisans and craft
makers are using real kind of flavorings and –

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Suzanne: -real ingredients to make things like it’s
really fun to have some flavored things-

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Suzanne: -to play around with for cocktails.

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Tom: well the thing is it would be-

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Suzanne: It smells just just like a strawberry!

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*Laughter*

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Tom: It would be so, uh, much lower proof in past days and, uh,
you know would be so much higher sugar content in-

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Tom: -past days it really was like I don’t know what I’m
doing here this you’ve got something to work with-

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Tom: -you can make some good cocktails out of it

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Suzanne: That is so interesting

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Evan:I have a little bit of water

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Suzanne: Yeah because what’s the proof on this?

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Man: 120.

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Tom: 120.

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Suzanne: 120!

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Evan: Put some chest hair on your chest hair.

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Suzanne: That’s a, that’s a big strawberry right there

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*Laughter*

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Tom: But again keep in mind that’s 120 proof and
you’re not having a real problem so-

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Suzanne: Yeah it’s still smooth, for sure. Yeah the strawberry
comes out a little bit more when you proof-

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Suzanne: -it down a kind of bit yeah that’s fun but I like
I like when there’s higher proof things because-

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Suzanne: -like for cocktails it’s really fun to be higher
proof but then if you want to sip on it straight-

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Suzanne: -you can proof it down a little bit-

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Tom: what the
people really use that for, you know, with lemonade

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Suzanne: Oh! Smart.

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Tom: That’s, that, really is nice.

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[Upbeat Music]

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Tom: Alright go easy-

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*Laughter* Suzanne: Go easy!

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Tom: And let it linger in your mouth for a while. *laughter*

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Evan: Gonna get the full-effect, huh?
Tom: Yeah. *laughter*

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Suzanne: Yeah..it’s very cinnamon-y but
not sweet at all you’re right it is I think it is-

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Suzanne: -going to be similar to what you were thinking like
that cinnamon essential oil almost kind of just-

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Suzanne: -like a pure punch of flavor. Yeah, it’s good though. It’s not, it’s not like..but it is just like a-

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Suzanne: -mouthful of flavor. And it’s tough because I think when there’s higher proof and then there’s spice-

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Suzanne: -it exacerbates it a little bit and so it tricks
your brain into thinking it’s like you know…

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Evan: Yeah that’s very similar to what they use to keep kids from sucking your thumb

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*Laughter*

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Suzanne: Your story…with, you know, none of you
having background in this, starting a malt house.

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Suzanne: And then starting a distillery as well, like, that’s ambitious you know and to only be doing-

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Suzanne: -this for a year and a half, and have products that taste this good is really impressive.

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Tom: Thank you.

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Suzanne: And we’re actually going to bring you around outside-

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Suzanne: -because it’s really cool to see some of the molting operation so-

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Tom: So, basically what you’re looking at is the-

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Tom: -three, there’s three big bins C1 and then you
see number 3 but in the middle is number 2

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Suzanne: Sure.

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Tom: Those each can hold about a million pounds of barley.

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Suzanne: Million pounds?! Wow!

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Tom: Yeah. Right now though, we’re taking grain out you saw the part of the movie where grain is moving into-

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Suzanne: Oh yeah, I see it there!

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Tom: Uh so that’s going into the malt house, into the steep.

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Suzanne: Cool!

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Tom: For us to turn it into, malt.

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Suzanne: What’s in these? Here? it’s just kind of like-

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Tom: That’s copper!
You know, you gotta have copper in there to get rid of the sulfur in the spirits.

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Suzanne: Oh! Interesting…

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Tom: You know here’s
the thing you probably, you know, you see these big gorgeous-

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Tom: -copper stills well you don’t need all that copper
what you need is a lot of surface area and you see-

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Tom: -based on those springs the surface area
they’re pretty dramatic because the whole-

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Tom: -glass is filled with that, uh-

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Suzanne: And so those are
newer springs over there and these are old?

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Tom: No!

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Tom: One has been cleaned more
recently

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Suzanne: Okay.

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Tom: We clean them, constantly.

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Suzanne: So, you just clean them, and then you can reuse them?

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Tom: Absolutely. For, forever.

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Evan: Once you get whatever’s kind of attached itself to the copper you strip that off and you can just
keep using it?

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Suzanne: Interesting, learning something new!

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Suzanne: So, you know, if you’re in the local
Ohio area and you are looking to really-

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Suzanne: -make some amazing products with local, locally
made, malt now you know! Right? Come here so-

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Suzanne: -um, West Branch Malts you know they they’re
selling their malt they’re making amazing-

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Suzanne: -things they roast different malts um, to different
levels as well, they’re starting to do.

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Suzanne: So really fun we’re so grateful that Tom spent some time
with us today letting us taste through everything-

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Evan: Thanks Tom!

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Suzanne: Yeah, um and we just had a great time
and we look forward to sharing more about West

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Branch Malts and Distilling with you in the future
so until then, cheers everyone, from Ohio!

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