Courtney Iseman
A Kenyan Distillery Makes Gin from Just One TreeFor what must be the world’s only single-tree gin, a small distillery in East Africa is going to a few intentional extremes.
Crafting Spirits from the PinesThere are spirits in the trees, but pines are a source that modern distillers often overlook. Whether using fresh buds or gooey cones for brandies or liqueurs, here’s how a couple of small distilleries in the Northwest are sourcing and distilling them for a distinctive local product.
There’s a Sap for ThatSpirits made from tree sap or syrup—usually maple, though other possibilities exist—are a widely overlooked opportunity for craft distillers to harness local flavor.
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When It’s Time to Rebrand Your Craft DistilleryIf you’ve built your distilling business to last, there will come a day to breathe new life into the brand and update its look. The first trick is in knowing when that day has come—then comes the soul-searching.
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The Latest Buzz: How Distillers Are Adding Coffee to Their SpiritsThe classic espresso martini is only one example of a happy marriage between coffee and alcohol. Here are some different ways that craft distilleries are incorporating coffee into their spirits and liqueurs.
Zooming in on Craft ShochuIn the second of two articles on the making of soju and shochu, we take a closer look at the all-important koji mold, and we hear from three different producers of shochu—the light spirit that’s been outselling sake in Japan since 2003.
Soju and Shochu: Cousins in Craft DistillingThese two lighter spirits from East Asia have long traditions and remain popular in their home countries, but they are not the same. American drinkers are catching on. In the first of two articles, we look at the differences and then zoom in on craft soju.
American Aquavit: Riffing on a Scandinavian StapleWith its long-established tradition and unique flavors, aquavit is finding favor among North American drinkers and bartenders—and among craft distillers, who appreciate its familiar process and opportunities for distinctive character.
A New Perennial Favorite: Making Whiskey with KernzaThere are costs and challenges—and it’s not all that easy to find—but a growing handful of distillers are excited about the potential of Kernza, a perennial grain domesticated for its environmental benefits.
Chart a Course to Your Best AbsintheYou’re not hallucinating: Absinthe is enjoying some overdue growth among American drinkers. In the first of a two-part series, we consider its background and trajectory—and in the next, we’ll zoom in on the craft of making it.
Assembling Your Absinthe BouquetOnce you understand the basics of absinthe and broadly which path you intend to follow, it’s time to make some flavor decisions. Here we consider how you can put your own thumbprint on the spirit via botanicals and other creative choices.
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