Wilderness Trail was founded in 2012 by Dr Pat Heist and Shane Baker — both trained fermentation scientists whose expertise in yeast microbiology gives the distillery an unusual scientific foundation. Located in Danville, Kentucky, the distillery uses a sweet mash process rather than the sour mash method employed by most Kentucky producers. Sweet mash, which uses fresh yeast for each fermentation rather than carrying over a portion of spent mash, produces a cleaner, fruitier fermentation that translates into a brighter, more fruit-forward bourbon.
The scientific rigour extends to every stage of production. Temperature, pH, yeast health and fermentation time are monitored with a precision that most craft distilleries cannot match. The result is a bourbon of remarkable consistency and cleanliness — a spirit that tastes deliberately made rather than accidentally good. Bottled in bond at 100 proof, it has the strength to carry its considerable flavour.
Wilderness Trail has quietly become one of the most respected craft bourbons in Kentucky — a remarkable achievement in the state that defines the category. The sweet mash approach gives it a genuine point of difference, and the scientific discipline behind the production ensures that the difference translates into quality. For bourbon drinkers seeking something fresh and excellent from a small Kentucky producer, Wilderness Trail is one of the best discoveries available.
