I hear ya but are you talking sach, lacto, Brett, pedio....? Most likely a blend of all of those. Kind of fascinating to me as I have done a lot of research and travel studying mixed culture and "wild yeast" brewing. White labs has some whiskey strains out right now, but not mixed culture. Surely there is lacto in there and of course sach. The thing is, in a typical whiskey mash fermentation, you really shouldn't have enough time for the "wild" yeast to take hold. Lacto *maybe* will have a day or two max to start doing its thing after the sach slows down. I strip my mash after 6 or 7 days. That doesn't allow for much wild yeast to do its thing