I’ve always wondered if using a particular yeast strain really matters when it comes to distillation. The bourbon people definitely emphasize how important yeast is, and Four Roses even distills with several different strains of yeast. However, I’ve had distillers in other parts of the world seriously downplay the importance of a particular yeast strain in the distilling process. On my latest trip down to the Caribbean, I noticed one of my favorite distillers was using instant dry yeast, the same stuff you buy in supermarkets to make bread. This distiller makes a range of world class products (I’m not going to name names here btw) and it really has me curious to investigate just what effect unique yeast strains do have on distillates. Anyway, I thought you all might enjoy the giant box of yeast sitting out ready to be used at this anonymous distillery.