Getting behind what makes Wyoming Whiskey exceptional with David Defazio

Wyoming Whiskey are independent, family-owned whiskey makers with a world-class distillery in the Big Horn Basin of Wyoming. Their company and products are a collaboration between their partners and 97,818 square miles of Wyoming. David Defazio was kind enough to dive into with us what makes the Wyoming Whiskey such a tasty dram.

Can you give us a brief history about Wyoming Whiskey Distillery. 

D: The idea to create a distillery in Wyoming is credited to Brad and Kate Mead who made a decision to diversify their business ventures in the summer of 2006. The fourth-generation ranchers had run cattle primarily in Spring Gulch, a valley a few miles to the Northwest of Jackson, and in Teton National Park, on a seasonal basis. (There is a ton of family history to be added, including US Senators, Governors, the influence of elk on cattle ranching, Brad’s grandfather, U.S. Senator Cliff Hansen was known to enjoy a glass of bourbon, neat, before dinner with his wife Martha.) 

When the Meads decided to acquire winter range in Kirby, Wyoming, about four hours to the east of Jackson Hole, it became apparent that all of the grains necessary to make bourbon were grown right there in the Big Horn Basin.  After the acquisition of the ranch in Kirby, the Meads decided to diversify their business interests. After considering various options, they narrowed their focus on two possibilities: wine or bourbon making. While Kate advocated for a winery, it was decided that grapes were not an ideal crop for the Big Horn Basin. The region was, however, ideal for growing the grains necessary make bourbon.

So, when David walked into their office in June of 2006 the following dialogue ensued: 

Brad: “Kate and I want to make bourbon.” 

David: “How the hell do you make bourbon?” 

Brad: “That’s for you to figure out.” 

It was the big bang for WW.

Haha David, that’s a great story! So tell us, what is your role with the distillery? What does your day look like?

D: I am a co-founder and the Chief Operating Officer of Wyoming Whiskey. I am based in Jackson, which is about four hours from our distillery, and I manage the day-to-day operations of the company in all respects other than production of whiskey at our distillery. This includes marketing management, PR messaging, interviews, event planning, local sales outreach, new product innovation, and doing my best to coordinate between all departments. While every day is different, most days include personally responding to emails from our loyal fans, vetting new opportunities, speaking with our sales, marketing, or PR partners, and talking to folks interested in WW, like Taste the Dram.

D: Listen to honest, impartial assessments of your product and packaging from people you trust before rushing to market.  If you are making your own product, you have a tendency to think it is better than it is because of all of the hard work that you invest in it.  And people close to you want to tell you what you want to hear, which is a tremendous disservice.  Hire an independent, experienced, third party and ask for input and guidance.  Then, this is the hardest part, listen to what they have to say without getting defensive.  Learn and adjust.  

D: Not once did we consider opening a distillery in Kentucky.  The history of the Mead family in Wyoming runs deep.  Brad is a fourth generation cattle rancher.  This way of life was pioneered by Peter Hansen, Brad’s great-grandfather, who homesteaded in Jackson’s Hole in 1890 with his wife Sylvia. Since that time, every generation has continued the ranching tradition. Peter and Sylvia’s son, Clifford Hansen, established the Lower Bar BC Ranch in Spring Gulch and ran a successful cow/calf operation for 60 years. Cliff was widely respected as a family man and as one of Wyoming’s greatest statesmen, although his modesty would prevent him from publicly acknowledging this fact. These, and a myriad of other qualities, led to his election into the offices of Teton County Commissioner (1943 – 1951), president of the Wyoming Stockgrower’s Association (1953 – 1955), Governor (1963 – 1967), and two-term U.S. Senator (1967 – 1978).

Senator Hansen was known to enjoy a glass of bourbon, neat, before dinner with his wife Martha. The couple often held hands during their 75 years of marriage and continued to do so until the Senator’s passing in October of 2009 at the age of 97. Martha passed soon after in 2011 at the age of 96. The bulk of the responsibilities of the Bar BC Ranch were handed to Cliff’s daughter, Mary, in 1963 when he left Jackson to govern, and later represent the State in Washington D.C. Mary and her husband, Peter Mead, were dedicated to ranching and raised their three children, Brad, Muffy, and Matt as ranchers.

The Mead family’s history is woven into the history of Wyoming.  Bringing bourbon to Wyoming is just another chapter in their history.

When we set out to make America’s next great bourbon, we settled on the following mission statement, “The Wyoming Whiskey Mission is to produce Wyoming’s first premium whiskey, using regional ingredients, through a select process that promotes Wyoming’s natural and human resources.” In following that mission, all of our grain is grown in the town of Byron by Brent and Sherri Rageth.  All of our corn, winter wheat, winter rye, and malted barley is grown at high elevation and is all non-GMO.  Using the best grain Wyoming has to offer is critical to our identity.  We can trace the provenance of our product to the very fields where our grain is grown, which few distilleries can do.  And our water is the best in the business.  It comes from a mile-deep, limestone aquifer in Manderson, Wyoming, which is about 40 miles from the distillery.  As you know, limestone water is critical to the production of great bourbon.  We’re told that this limestone water hasn’t seen the light of day in over 6,000 years, which dates back to the Bronze Age.  Such a water source is unique because it needs no filtering.

D: We are producing our flagship wheated bourbon, but will be producing a rye and a rye bourbon very soon.  This comes on the heels of our recently released Outryder Straight American Whiskey which is a marriage of rye bourbon barrels (68% corn, 20% winter rye, 12% malted barley) and barrels of a high-rye whiskey (48% winter rye, 40% corn, and 12% malted barley).  We will also be releasing a PX finished bourbon by the end of January.  Our Double Cask will be a very limited release but we think it will be well received.  If all goes well, you’ll start seeing more of it in the future.  But, at the end of the day, bourbon will always be our primary focus.  

Do you think one day you’ll end up making a sherry cask finished Bourbon ?

D: Yes! It’s called Double Cask and you’ll be seeing it in select markets by early February. It is our five year old bourbon finished in Pedro Ximenez barrels, which is our first use of a secondary barrel to finish our bourbon. We’re encouraged by how it turned out after a couple of experimental rounds.

D: Creating a brand.  Ten years ago, Wyoming Whiskey was nothing more than an idea.  But, thanks to the contributions of everyone in our company, 77Ventures, and Verde PR, we are gaining recognition on a national scale.  The WW has meaning.  And that’s really cool.  

David, do you remember your first dram? Is there a story behind it. 

D: Other than the swill I shot in college, yes.  My dad introduced me to good bourbon.  He poured me an Elijah Craig, I think it was the 12 year old, when I was in law school.  It opened my eyes to what whiskey could be.  He would have a glass in the evening from time-to-time and it taught me to appreciate sipping on fine liquor, as opposed to throwing it down the hatch.  He’s now a devoted WW fan.  

Everyday go to dram? Neat or on the rocks?  

D: If I have any around, I’ll pour myself a glass of our Single Barrel.  Once medium ice cube.  

D: If anyone would like to learn more about us, please check us out at www.wyomingwhiskey.com or sign up as a Whiskey Baron if you’d like to receive periodic updates from WW at http://www.wyomingwhiskey.com/whiskey-barons.  Thanks for taking an interest in what we’re doing out here in Wyoming. 

G: Thanks David, it was an absolute pleasure to speak to you about Wyoming Whiskey.