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Louis Livingston-Garcia
Louis Livingston-Garcia has worked as lead storyteller for Crafted for All, a consulting firm and professional development platform that fosters inclusive, equitable, and just spaces and experiences in the craft-beverage sector. He also helms the Tulip and Schooner beer and spirit newsletter for Heavy Table, which creates culinary stories for Minnesota and beyond.
Working with Fruit in RTD CocktailsFruit can be a valuable addition to packaged, ready-to-drink cocktails, but it takes research and care to produce a safe, shelf-stable product.
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How Small Distilleries Can Win with Bottled Whiskey CocktailsReleasing your tasting room’s Manhattan or old fashioned as an RTD isn’t as simple as scaling up and bottling the recipe. Here’s some advice from two craft distilleries on how to do it successfully.
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Why Distilling a Dairy By-Product May Be a Whey ForwardIt may sound cheesy, but some American distillers are joining a trend from overseas—fermenting and distilling spirits with whey.
Case Study: Black Frost and the Pursuit of “Rum Oil”Led by a brewmaster with a family legacy, a hunger for knowledge, and a passion for mixed-culture fermentation, Minnesota’s Black Frost Distilling is producing fragrant, old-fashioned rums using half-wild yeast and open-topped wooden fermentors.
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