Proof

Much of whiskey’s flavor comes from maturation on oak. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains why—and how both climate and entry proof can dramatically affect that impact.

Higher-proof spirits can unlock new levels of flavor potential—but how do you get there with balance while avoiding the pitfalls?

Changes in barrel sizes, warehousing, and entry proof have all altered the character of the whiskeys we make and enjoy today. Those old practices also may be sources of inspiration for craft distillers who want to make distinctive products.

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

When it comes to diluting a spirit before packaging, deliberate slowness has a strong following among distillers. Yet there’s a lack of hard evidence to back up the approach—or to dismiss it.

As a distiller, you need to ensure that the water you’re using for dilution is helping, not harming, your products. Here’s what to know.

The available data around flavor impacts is unclear—even contradictory—but this much we know: Distilling a range of strengths for the barrels will give you a broader range of blending options.

There are multiple ways to accomplish the critical task of measuring alcohol content in the distillery. Here are four newer methods that are gaining popularity.

Properly gauging ethanol in a distilled spirit is essential to ensuring proper reporting and avoiding heavy fines from the TTB.

While ABV and proof are the most common methods for measuring spirit strength, they aren’t the only ones. Here’s a look at two alternative methods that you should know.