Showing 161-180 of 264 articles
Launching a whiskey distillery is not for the faint of heart. Balancing the timing, financing, logistics, brand building, quality, creative expression, distillery construction, and legacy has left Andy Nelson feeling as much like a jack-of-all-trades as he does a head distiller.
The spicy compound 4-vinyl-guaiacol occurs in many drinks, but among distillers, it’s best known as a flavor component of certain whiskeys—especially ryes. Whether you want to dial it up, dial it down, or just dial it in, here’s what to know.
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.
Spirits made from tree sap or syrup—usually maple, though other possibilities exist—are a widely overlooked opportunity for craft distillers to harness local flavor.
There’s no one best way to blend whiskey—but for this award-winning distiller and blender, the key is taking an approach that fits the intended goal.
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.
Like big, brown Easter eggs that contain surprises unique to each producer, some unusually shaped oak vessels for aging and blending are appearing in a few distilleries. While they aren’t for everyone, their owners tend to praise their impressive look and small footprint.
Craft distillers who are open to the wide world of vegetables may find fertile soil to grow spirits that stand out in the market.
Holyrood Distillery in Edinburgh takes inspiration from the world of craft brewing, charting a new course in the tradition-heavy world of Scotch.
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.
As the market for craft gin expands, distillers are opting for seasonal gin choices that often go hand in hand with a focus on connecting gin to a place—for example, by using local, hand-harvested botanicals. Here, we share some tips on harvesting, storing, and balancing botanicals.
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.
No two barleys are identical, so the maltster must adjust. Root Shoot head maltster Mike Myers explains how different varieties, harvests, and the weather all affect the process of making quality malt for distillers and brewers.
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.
Heaven Hill’s seventh master distiller got his start as a chemical engineer before finding his way into whiskey. Now, Conor O’Driscoll is leading the storied distillery’s next chapter, as they build and commission the new Heaven Hill Springs distillery, and as they tackle new processes for making their beloved brands.
If you’ve built your distilling business to last, there will come a day to breathe new life into the brand and update its look. The first trick is in knowing when that day has come—then comes the soul-searching.
Never mind the haters. Rum infusions represent an opportunity to win fans by adding flavor and complexity to an often-overlooked category.
The ready-to-drink cocktail industry is exploding, offering a new era of innovation for those looking for lighter, more drinkable beverages. Giving your craft cocktails a life outside the distillery can create a significant source of revenue and increase your brand awareness. And getting started is simpler than you think.
The self-styled maker of “irrational fever dreams” and “peasant indulgences” shares his principled yet technical approach to making spirits from unusual ingredients such as carrots, ramen noodles, and more.