Exploring Peated Whiskey, Heirloom Grains, and Innovation with Adam Bachmann of The Chemist

Today on Consuming the Craft, I welcomed Adam Bachmann from The Chemist for a tasting session that turned into a deep exploration of creative spirits production. Adam brought in a preview of their American peated whiskey, drawn from a 30-gallon barrel after just nine months. We discussed the surprising depth and color achieved in such a short time, the craft of balancing peat and sweetness, and the ongoing evolution of small-batch whiskey at The Chemist. The conversation ranged from the difficulties of fermenting with oats to intriguing experiments with heirloom grains, fruit spirits, and alternative processing techniques. Adam also shared what's coming next from The Chemist, including more rye, collaborative projects, and fresh ideas for small-batch releases.

Adam Bachmann crafts spirits at The Chemist and brings a restless curiosity to every project. His background covers a variety of grain bills, specialty barrels, and innovative ingredient sourcing. Adam’s approach fuses hands-on tradition with constant tinkering, whether sourcing American peat, exploring unique collaborations, or examining how fermentation techniques shape the end spirit. He's committed to honoring history while pushing new flavors in every bottle he creates.

“I think all distillers wish they lived in history. It'd be interesting to go back 100 years and sit at a saloon and just see what was in a bottle.” ~Adam Bachmann

Today on Consuming the Craft:

• The Chemist’s peated whiskey uses about 22 percent peated malt and targets a smooth, balanced American single malt style that is smoky without being overpowering.

• After nine months in a 30-gallon barrel, the whiskey already shows impressive color, body, and complexity.

• Adam recommends 30-gallon barrels as the smallest practical size for avoiding overly tannic results, with frequent tasting to catch the perfect moment to pull the spirit.

• Production has shifted toward rye, following a recent gold-medal win for their small-barrel rye at a major competition, though Adam remains eager to return to other styles as well.

• Innovative blends, such as oat and wheat whiskeys, are on Adam’s wishlist for future releases, building on past successes from his work at other distilleries.

• Fruit-based spirits, such as the upcoming strawberry-apple brandy, offer unique challenges but can yield powerful flavors when handled carefully.

• Adam is fascinated by heirloom and terroir-driven spirits and has participated in detailed experiments to understand how grain source and milling technique affect spirit character.

• Experimentation is ongoing, from testing stone-ground corn for a new smoky whiskey project to exploring sour-mash yeast strains and releasing more limited-edition gins and liqueurs.

Contact Adam Bachmann:

• The Chemist Distillery

• www.chemistspirits.com

Resources Mentioned:

• Colorado Malting Company (supplier of peated and smoked grains)

• Riverbend Malt House (heirloom malt supplier)

• Highland Brewery (collaborator on barrel-aged whiskey)

• Noble Cider (partner for fruit fermentations)

• Six & Twenty Distillery (reference for oat-wheat whiskey project)

This episode is brought to you by…

McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.

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