We also tasted a lot of David's own distillate as he led us through a super-advanced masterclass on distilling. Sampling heads and tails may have been a bit of a shock to our taste buds, but it provided a huge insight into the job the distiller does in separating out the hearts. David hasn't released any aged versions of his own distillate yet, but he gave us a taste of his aged oat, malt and rye whiskeys to see how they were progressing in the barrel -- he's not releasing them any time soon, but it's fair to say so far, so good! We then explored the role of yeast, tasting four Pennsylvania-style ryes that were the same mashbill except for the use of different yeasts.