Whiskey & Bourbon Distillation Yeast

ART-BW-033 is an ester-forward active dry distillation yeast designed for whiskey, bourbon, rye, scotch-style malt, and craft grain spirit workflows. The strain is selected to ferment high-gravity grain mashes with clean kinetics while contributing desirable fruity, cereal, and light floral ester notes that can support barrel maturation. It is suitable for sour mash, sweet mash, malt mash, and enzyme-converted cereal mash systems when nutrients, pH, and cooling capacity are controlled.

Typical specification targets include viable count of not less than 5×10^10 CFU/g at packing, moisture not more than 8.0%, and high dry-cell protein content commonly in the 40–50% range. Recommended pitching rate is normally 0.3–0.8 g/L of cooled mash, adjusted by gravity, backset percentage, fermentation temperature, and desired turnaround time. Operational temperature is commonly 28–38°C, with tolerance for warm mash conditions above 35°C, including 95°F and higher where plant practice supports yeast vitality. For related spirit and beverage cultures, see the brewing and winemaking yeast category.

• Bourbon and corn whiskey: Supports fermentation of corn-forward mash bills with rye, wheat, or malted barley adjuncts. Ester development can complement charred-oak maturation without excessive sulfur when yeast nutrition is balanced.
• Rye whiskey: Suitable for spicy, high-rye mashes where fast start and heat tolerance are needed to reduce lag time after cooking and saccharification.
• Malt whiskey and scotch-style production: Applicable for all-malt or malt-rich fermentations where distillers require predictable attenuation and a spirit profile suited to pot or column distillation.
• Craft distillery scale-up: Supplied in 10 kg foil pouches for pilot-to-production transition, multi-vessel scheduling, and standardized cellar handling.
• Industrial grain spirit: Can be used in continuous or batch operations where viable active dry yeast is preferred over cream yeast logistics.

Store unopened 10 kg foil pouches in a cool, dry, odor-free area, ideally below 10–15°C for longest viability retention. Keep away from direct sunlight, steam lines, wet floors, and strong-smelling chemicals. When stored under recommended conditions in sealed packaging, typical shelf life is up to 24 months from production date; verify the lot-specific best-before date and CoA before scheduling large campaigns.

For use, rehydration in clean water at approximately 35–40°C for 15–20 minutes is commonly recommended, followed by gradual temperature equalization before pitching. Direct pitching may be used in some plants, but rehydration usually improves viability in high-gravity or high-backset mashes. Avoid exposing dry yeast to sanitizer residue, high osmotic shock, or mash temperatures that exceed the validated process range. After opening, reseal the pouch, minimize air and moisture uptake, and consume promptly.

ART-BW-033 is produced for beverage fermentation customers requiring lot traceability, consistent microbiological status, and procurement-ready documentation. Standard quality checks may include appearance, odor, moisture, viable yeast count, purity indicators, and microbiological screening appropriate to active dry yeast. Lot-specific Certificate of Analysis, specification sheet, allergen statement, GMO-status statement where applicable, and food-grade declaration can be requested during quotation.

Food-safety and export documentation availability depends on manufacturing site and destination requirements. HACCP-aligned manufacturing records and certification documentation such as ISO 22000, FSSC 22000, Halal, or Kosher may be available on request where applicable to the supplied lot. ArtemisYeast supports B2B sourcing with technical review, batch documentation, and logistics coordination; visit quality documentation or submit a bulk quote request for ART-BW-033.