Wild Fermination Terroir- Bring the funk
Wild yeast in the production of spirits has a unique profile and flavour that is influenced by its environment. Unlike cultivated yeast which is carefully selected, managed, and controlled, wild yeast can bring new and unexpected flavours and aromas to the final spirit. This results in a greater diversity of character and complexity. Wild fermentation can be compared to wild K9's or wolves that have evolved to suit their environment while cultivated yeast is like domesticated dogs that have been selectively bred for a specific purpose.
Just like with the domesticated yeast, wild yeast can produce by-products that enhance the flavor of the final spirit. In the case of spirits, wild yeast is often used in the creation of traditional and artisanal beverages, where the goal is to capture the unique and authentic character of the local terroir.
In conclusion, both wild and cultivated yeast play a crucial role in the production of spirits and each has its own unique influence on the final character and flavor of the spirit. Whether it's wild or cultivated, yeast is truly a micro-hero that helps us raise a glass and enjoy the diverse world of beverages!
However, this standardization has come at a cost. The loss of flavor, diversity and complexity which wild yeast offers. This is where wild fermentation re-enters the arena! In the production of spirits, particularly in the whiskey industry, wild fermentation is making a comeback. Distillers have found that using wild yeast can create a spirit that is truly unique, with a flavor profile that cannot be replicated by its domestic counterpart.
Wild yeast brings with it an element of unpredictability, but it is this unpredictability that makes each batch of wild fermented spirit special, with its own unique character, influenced by its environment, the raw materials and the yeast itself. The wild yeast will bring with it the story of the environment it was created in, much like the wild wolves tell their story through their interaction with their environment.
So, in conclusion, wild fermentation in the production of spirits is a lot like wild wolves, evolved to suit their environment, each with its own unique character, influenced by the environment it was created in. While cultivated yeast is like domesticated dogs, each breed created for a role, shaped by selective breeding and kept for a specific purpose, giving them a distinct character, and predictable outcome.
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