9 articles in this category
When you’re making whiskey, mashing can be more than a way to get fermentable sugars from the grain. Whatever process you use, there are control points you can use to influence the character of the final spirit.
The Golden Moon Distillery in Golden, Colorado, recently closed its doors after 16 years of producing creative, award-winning craft spirits—such as its Amer Antik, closely based on a mid-19th century recipe. Here, Stephen Gould explains what went into the old-fashioned bitters, and he shares advice for up-and-coming distillers.
Don’t take that certificate of analysis for granted—the stats attached to your raw grain or malt can make a big difference in how you ferment and distill a consistent, quality spirit. Here’s what to know.
Distilling fruit brandies from whole fruit is a technical and logistical challenge, but for Caitlin Bartlemay, it’s nowhere near as difficult as educating consumers about the process, ingredients, and history of this storied spirit.
Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.
Root Shoot founder Todd Olander and head maltster Mike Myers describe the slow, careful germination process and the kilning temperatures involved in producing high-quality malt for distillers.
In this clip from his video course, Boulder Spirits distiller Justin Baier shares several details about how they age, evaluate, blend, and proof down different barrels of single-malt whiskeys, as well as how they finish some in different kinds of casks.
Recent barley reports and new recommended varieties offer distillers and brewers some welcome assurances and a glimpse of the future, including barleys better suited to nontraditional growing areas.
In the second of two articles looking at a farm-to-bottle relationship between distiller and farmer—in their own words—Jason Cody of Colorado Malting discusses the challenges and benefits of growing and malting characterful grains on a small scale. As told to Ryan Pachmayer.