Distilling

Gin production begins with a complex series of questions, and it only gets more interesting from there. It’s a choose-your-own-adventure path that can lead to countless variations.

There’s more to whiskey than grain alcohol and a barrel. Fermentation can do more than create ethanol—it also creates flavors that will be further developed by the still and the wood. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains the process and the wider potential.

Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, isolates the components of whiskey-making, zooming in on all the many decision points that a distiller can use to affect whiskey’s flavor.

To create novel flavor profiles, Western distillers are increasingly embracing a mold that is traditional in many Asian food and drink fermentations —and they’ve only begun to tap into its potential.

Traditionally distilled in the backyards of the Balkans, rakija is rising with help from a new generation focused on character and quality—and they hope to find a willing audience in the United States and beyond.

Though the technique has gained a bad rap, chill filtration has a lot to offer distillers.

Colorful spirits are drawing more eyes than ever, but distillers don’t need to reach into the chemistry kit to achieve vibrant hues.

In this clip from their video course, Village Garage cofounder Glen Sauer explains the thinking behind the distillery’s multi-layered fire precautions and gravity-powered filling station.

Distillers can tap into the same kinds of flavorful malts that brewers commonly use to build additional flavor and complexity into their whiskeys.

Using the roller mill as an example, Village Garage head distiller Ryan Scheswohl makes the case for the kind of preventive maintenance that can preserve efficiency while saving costs and trouble in the long run.

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.

When small distilleries have success, it can be tricky to navigate through expansion while keeping costs in check. Here are some key factors to consider when you’re making a plan and running the numbers.

In this clip from their video course: Village Garage head distiller Ryan Scheswohl explains how steel-jacketed pipes and clean steam make for a quicker, more efficient brewing process.

The strength at which distillers decide to bottle their products can have wide-ranging impact, from labeling laws to bartender preferences.

From fermentation to infusion, distillers are finding unique approaches to tap into the fruits of the cactus.

Choosing between steam, direct-fire, electric, and oil-heated equipment is a matter of budget, taste, and local code enforcement.

A critical part of properly caring for stainless steel in the distillery is properly cleaning it, ensuring a long lifespan for the equipment as well as the safety of your team.

Honey has more than mead up its beverage sleeve. Here’s how distillers work with it to balance bitterness, add floral notes, and speak to the nature around them.

While the smallest distilleries will never compete on volume, there are other areas where they can outmaneuver bigger players on experimentation, local ties, and small-batch appeal.

Smaller distilleries can tap into flavors and opportunities that may not be available at larger scale, whether that’s to support modest growth or simply to make the best possible spirit.