41 articles in this category
There’s an important fork in the road to creating an American single-malt whiskey: Will you produce it on-grain or off-grain? That single decision has a major impact on the whiskey’s character, the equipment you’ll need, and the shape of your waste streams.
In this clip from their video course, head distiller Ryan Scheswohl describes Village Garage’s on-grain, open-top fermentation method, from how many days they allow for the ferment to their streamlined transfer into the still.
American craft distillers have adapted an Old World practice for their varied production environments.
Distilling in Florida’s hot and humid environment, and producing spirits specifically tuned for cocktails in a tourism-driven locale—those are the major guideposts for the creative direction of these sibling distilleries, as well as for their methods of barrel aging and adding flavor.
R&D distiller Mitch Mahar describes the innovation program that helps WhistlePig choose single-cask finishes worth pursuing, as well as potential threads for their annual Boss Hog special release.
In this clip from their video course, WhistlePig R&D distiller Mitch Mahar explains how the rye harvest can affect their choice of barrels for aging the spirit, as well as how cask placement can affect the final product.
This classic cocktail is perfect for warding off the winter woes, or for just warming up.
Understanding the reactions that occur in a barrel can help distillers get the most from their cellar environment and cask choices.
In this clip from his video course, master distiller Stephen Julander discusses how whiskey mellows with time, and he enjoys being able to blend from both new-oak and previously used barrels at Santa Fe Spirits.
The head distiller and blender in Tucson, Arizona, is embracing the scorching desert climate and local flavor—namely, mesquite-smoked malt—to craft distinctive whiskeys while making transparency integral to the brand.
The president of Corning & Company reimagined and reconfigured Sonoma Distilling into a house of brands—some are owned, others are partnerships—but quality and experimentation are still top of mind for this award-winning master distiller.
To everything, there is a season... but to a barrel-aged spirit, there are several. Those fluctuations in temperature play a key role in how the wood affects the liquid’s flavors. In this clip from his video course, Santa Fe Spirits master distiller Stephen Julander discusses climate, barrel placement, and more.
Santa Fe Spirits master distiller Stephen Julander explains why they produce a somewhat rougher distillate whose compounds break down and transform over years in the barrel.
The cocktails you serve at your distillery’s bar can be the gateway to a new world of consumer connection to your spirits. From seasonal offerings to homemade practicality, here are some tips on how tasting bars can win new friends and sell bottles.
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.
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.
For Independence Day and beyond, here are some cocktails perfect for enjoying while you work the grill or enjoy those summertime foods kissed by fire.
Holyrood Distillery in Edinburgh takes inspiration from the world of craft brewing, charting a new course in the tradition-heavy world of Scotch.
Unless you’re working with a single-grain mash bill, writing a whiskey recipe can be a daunting mental exercise worthy of trip to the therapist. From a master distiller, here are some tips to guide you through the process.
From the pros who make the spirits, here are some surefire ways to mix the spirit-loving dad in your life something special on Father’s Day.