Distiller's Perspective

Chicago’s Skeptic is a distillery that’s taken advantage of copacking as a way to add revenue when equipment would otherwise sit idle. After getting its start with vacuum-distilled gin and vodka, Skeptic has expanded in recent years to offer a range of white-label, contract-distilling, and copacking services. Here, founder Karl Loepke discusses some inherent challenges—and the importance of flexibility. As told to Gabe Toth.

This ACSA Innovation Award–winning shochu brings the Japanese-style spirit into a cocktail-focused range with higher ABV and lighter flavor profile.

There’s more to enjoying absinthe than sugar cubes and ice water. Here, two distillers share approaches old and new—from backwoods and bare-bones to upscale mixology—for serving and enjoying the spirit. As told to Ryan Pachmayer.

Founded a little more than a decade ago by Opolo Vineyards in Paso Robles, California, Willow Creek Distillery has a reputation for its award-winning brandies. Here, U.S. Marine turned head distiller Kevin Coulton explains their approach to high-quality fruit-based spirits—from sourcing fruit to making use of saignée. As told to Ryan Pachmayer.

In Golden, Colorado, State 38 Distilling recently marked a decade of producing agave spirits. Here, co-owner and managing partner Don Hammond discusses the challenges, process, and goals of producing “drinkably different” American agave.

Missouri’s Pinckney Bend Distillery was one of the first to embrace overlooked heirloom-corn varieties for its Heirloom Whiskey series. Here, cofounder and master distiller Tom Anderson outlines the benefits and technical challenges of doing so.