Lauren Patz Head Distiller at Spirit Works Distillery in Sebastopol, CA
Contributed by on Jan 11, 2017
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We had a heart to heart with the Head Distiller of Spirit Works Distillery Lauren Patz about what makes their distillery tick.
Everybody starts somewhere. What was your first whisky? Was it love at first sight (taste)?
L: My first real experience with whiskey came after three years of living in Japan where I consumed mostly shochu and umeshu, both which have nothing to do with Whiskey. When I returned to the US, I went on my first date and the guy ordered whiskey on the rocks…it wasn’t a love match to say the least. I had never been exposed to whiskey before and my palate wasn’t ready. Interestingly, if you asked me now what my favorite whiskey is, outside of ours of course, it would be Japanese whiskey! Too bad I didn’t have any while I was there…
Can you share a little about what has led you along the path of your whisky career?
L: Chocolate was my gateway into the world of whiskey. I was working for a chocolate company in San Francisco that often put on special events; I worked on developing chocolate pairings for these. Wine, beer, cheese I paired them all but when it came to whiskey I knew I had to do some research. My “aha” moment came from a whiskey blog article which focused on how to taste whiskey. The article suggested counting to 10 after taking a sip of whiskey to allow the “burn” to dissipate and the flavor to come to the forefront. The whiskey’s transformation in those few seconds blew my mind. I was hooked.
Lauren, I imagine everyone has one of those few seconds moments, where their mind is blown as they sip on their first whisky. Give us some history on Spirit Works Distillery. How did it come about?
L: Spirit Works Distillery was founded in 2012 by husband and wife team Timo and Ashby Marshall. Timo’s family hails from England where they have been making Sloe Gin for generations. Originally the couples’ plan was to farm botanicals and sloe berries then partner with a distillery to make the first traditionally made Sloe Gin in the U.S. But as they began to research the industry they became more and more fascinated with the process of making spirits from grain to glass, to which very few distilleries do, and they decided to do the whole process themselves, the dream really took off from there. In the end, they import their Sloe berries, as they discovered that Sloe berries are actually considered an invasive species here in the U.S.
In your opinion which characteristic of Spirit Works most distinguishes it, specifically from other Whiskey's in the market?
L: Spirit Works Whiskey stands out with our focus on finesse and balance. We are dedicated to making quality spirits that are truly elevated expressions of the raw materials used in their making. Our goal is create something subtle and rich, clean and complex.
What does an average day at the distillery entail for you personally?
L: Everyday starts with firing up the boiler. Every step of our production process requires steam whether through direct injection during a mash or for heating the pot for distillation.
And then comes setting up/breaking down the network of pumps and hoses we use to move mash and/or spirit around the space.
Finally the cleaning! Most of a distiller’s job is cleaning. Cleaning allows us to maximize safety and efficiency but also maintain the longevity of our equipment as well as uphold the high standards of quality and consistency we strive to achieve in our spirits.
Tell us about some of the expressions you are currently producing.
L: Currently we have two Whiskey offerings, a Straight Wheat Whiskey and a Straight Rye Whiskey. Although wheat can be and often is used as a component of whiskey mash bills it is more rare to find a 100% Wheat Whiskey in the market. We find that it is a wonderful expression of the grain, soft, sweet, with a lovely gram cracker and toasted walnut flavor. Spirit Works Rye is a high rye meaning that its mash bill is 70% rye, 30% specialty malted barely. It has everything you would expect from a classic rye cracked pepper and tobacco but the spicy and earthy tones are tempered by the malted barely leaving a well-rounded and satisfying finish.
What flavor profile are you looking for when tasting and bottling your whiskey?
L: The flavor profile for our whiskey changes depending on what type of whiskey we are making. In the Wheat we are looking for velvety butterscotch that make it incredibly approachable as a sipping or mixing whiskey. For the Rye we are looking for something a little bolder with depth and complexity arising from a blend of specialty malts to balance out the rye.
When not drinking Spirit Works Whiskey, what would your drink of choice be?
L: Almost any Japanese Whiskey but I am partial to Hibiki 12 year.
Can you give a hint as to what may be on the horizon for future Spirit Works Whiskey expressions?
L: Spirit Works Bourbon will likely make its way into market at the end of 2017 or early 2018. We also have a few whiskey projects that will be available exclusively through our tasting room and club members.
What are your three tips for enjoying whiskey?
L: 1. Always taste neat before adding ice or water.
2. After taking a sip hold it in your mouth for a few seconds allowing the initial heat to melt away and the whiskey’s true flavor to unfurl.
3. Have a Luxardo cheery or piece of dark chocolate handy.
Neat or on the rocks?
L: Neat at first, but I usually ask for an ice cube on the side. As it melts I gradually add a few drops.
