Mitch Codd While the raw materials we choose in our recipes contribute to the overall style or category of the spirit we make, a significant portion of our spirits sensory characteristics are generated entirely in fermentation from the yeast itself. Two rye whiskies can have the same grain bill and distillation methods yet taste and smell very different in a glass if they were fermented differently. This is one of the strongest tools a distiller has to set their product apart from others on the shelves. Flavor production is dependent on the specific metabolic pathways that are utilized by, or available to, a particular yeast strain. These pathways differ by strain, as well as environmental conditions like temperature, nutrient availability, and bacterial influence to name a few. Understanding the black-box of fermentation is key for a distiller to harness the unique and bespoke characteristics available to them. This talk aims to give producers a better understanding of their toolbox: i.e., the strength of yeast and how you can manipulate this microorganism to craft spirits and produce desirable flavors. We will show the effects that variables like temperature and nutrient profiles have on various yeast flavor pathways and conclude our talk by presenting you potential future innovations in the world of microorganism.