Rules are made to be broken, or at least bent until something interesting happens. That's basically the whole philosophy at Devil's Creek Distillery, and it's exactly why I wanted Clayton, their head distiller, on the show for the first episode of my new Grain to Glass series.
This is a family owned whiskey distillery out of California that treats their Adventure Series like a mad science lab. We're talking honey barrel finishes that took months to figure out, mash bills built with heirloom red corn, and a totally unpeated American single malt that somehow still tastes like Scotch. Clayton doesn't color inside the lines unless he wants to, and that's the whole point.
We also get into some stuff that NOBODY is talking about yet in the whiskey space. Like how Ozempic and other GLP-1 drugs are quietly reshaping the entire alcohol industry, and how the private equity boom that flooded the market with barrels is finally starting to bust. If you've ever wondered why your favorite bottle got harder to find or why some brands seem to be scrambling right now, this conversation will make a lot more sense.
By the end you'll understand why breaking from tradition isn't a gimmick for Devil's Creek. It's the business model, and it's working.
If you love whiskey, bourbon, or just good stories about people who build something from scratch, this one's for you.
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