Mitch Mahar is Research and Development Distiller for Vermont-based Whistlepig Whiskey, and he’s our latest guest for Five Questions.

WhistlePig is in the process of opening a tasting room attraction in downtown Louisville, and Mahar, a former brewer, recently was on-site to scope out the new space – which is set in an historic old bank building. We caught up with him there, and he agreed to answer our standard set of questions.

What was your gateway whiskey — the one that made you love whiskey?

My whiskey, (or rather whisky), beginnings probably kicked off most prominently with the 2011 release of Macallan 12 year Single Malt. It sparked my curiosity behind what makes whisky worth aging for over a decade, what makes Sherry casks so worthy for finishing, and for that matter, what makes for a good sherry, or even MORE that matter, what makes for a good finishing cask? It really challenged my perspective on what goes into making a great whiskey.

 What is your favorite part of the whiskey making process?

This is a tough one. … If I was forced to choose, I would probably say mashing-in is my favorite part of the whiskey making process. It’s the very beginning of the whiskey making journey where it has nearly unlimited potential. It is also such a great smell when grains first hit the hot water used for the mash, and lingers throughout the distillery for hours afterwards.

What trends do you believe are forthcoming in the spirits industry?

I believe we are going to continue to see consumers become more and more educated about what they are drinking, and the processes that go into crafting their favorite beverages. This will continue to push the industry as a whole forward but also give distillers more freedom to be creative. If there is one thing I have learned at WhistlePig Whiskey, it’s that while folks definitely admire tradition, they crave new experiences and want to see things grow and develop. 

Other than your own brand, do you currently have a favorite bourbon, whiskey, or other spirit? 

When I’m not drinking whiskey, I’ll actually take my palate to the opposite end of the spirit spectrum by drinking gin. By design it embraces nearly every production technique that whiskey can’t, and I find there is something really refreshing in that. I always like to challenge my palate, and always look for new flavors.

Neat, rocks, or cocktail?

Everything has a time and a place. When I am trying any spirit for the first time, I will always sip it Neat. It’s the best way to taste what their process is like, what kind of still they are using, what grains they are trying to highlight … it’s like talking directly to the distiller through your glass. For me, Rocks are for hanging out. Whether it is at a barbeque, a tailgate, or just spending time with friends, I just feel like it helps to slow those moments down, giving you more time to enjoy what you’re doing and the people you’re with. Cocktails are for experimentation and pushing boundaries. As long as the cocktail is being made well and with intention, nothing is too sacred to be in a cocktail. As a matter of fact, the best Black Manhattan I had ever had was made with Boss Hog V!

Read more: Five Questions with Brown-Forman Scientist Cole Irvin

About Five Questions

Five Questions is a series on Fredminnick.com in which professionals in the whiskey business offer insights into trends, favorite spirits and more.