Spirits

Customers generally expect a visually pristine spirit or cocktail. As a distiller, you should know where haze comes from, how to address it, and when it may actually be desirable.

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

While the apparent 25 percent drop in craft distilleries is largely due to having more precise data, an annual report still confirms what distillers know well: It’s a challenging environment right now.

That submerged chunk of wood is a message in the bottle: To customers, it might communicate wider variety, better sustainability, or a new way for them to engage in the aging process at home.

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

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.

In Chicago’s south suburbs, a stone’s throw from one of the world’s largest quarries, Ari Klafter is building a brand focused on single-malt whiskey—and he’s done just about everything else along the way, including rum, gin, vodka, and a line of Kosher for Passover spirits. As told to Ryan Pachmayer.

In all its myriad forms, tea can add exotic yet comforting character to liqueurs and bitters.

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.

Mushrooms offer a range of characteristics that may appeal to consumers, whether they’re seeking flavor in spirits or function in NA beverages.

Aging barrels on rivers and waterways offers distillers a unique profile—and an intriguing story—for their spirits. However, there are some legal and technical challenges to overcome.

Oh, the sweetness of loss… Here’s how and why the slow, inevitable reduction of cask-aged spirit plays a valuable role in its maturation and flavor—and why some people try to prevent it anyway.

Port, sherry, and other wines offer distillers a wide variety of options to accentuate their whiskeys.

Understanding the reactions that occur in a barrel can help distillers get the most from their cellar environment and cask choices.

Industry members weigh in on the word “moonshine,” its evolving meaning in the American distilling world, and the propriety of using it on legally produced spirits.

It’s holiday party season, but do you really want to be stuck behind that bar? Few things are as festive as a large bottle or pitcher of your chosen cocktail, ready to pour. Here are tips and recipes for preparing that cheer and making it memorable.

Successful collaborations need not be limited to alcoholic beverages. Coffee, chocolate, and hot sauce are among the many products with flavors that may be compatible with your spirits—and with customers who appreciate them.

With an eye toward modern craft spirits, top bartenders share their favorite riffs on two classic drinks: the swizzle and the negroni.

While agave is native to the Americas and strongly associated with Mexico, the plant can thrive in similar environments around the world. Brands in Africa, India, and Australia are among those that aim to widen the reach of agave spirits with plants grown closer to home.

Each failure to impress is a missed chance to get someone to try your spirit—yet packaging is expensive, especially on a smaller scale. Here’s how some craft distilleries are elevating lower-cost bottles for brands that shine on the shelves.