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It’s a challenging spirit to make well, but absinthe offers a wide variety of flavor directions from which you can choose—and it can make for a striking addition to your distillery’s product line.

Citrus is a crucial part of gin. It’s also an opportunity to innovate and differentiate.

Take your juniper seriously, consider flavor compatibility, keep safety in mind … and never be afraid to experiment.

The growing segment of “good for you” consumables can help a distillery tap into a different customer base—but there are key legal considerations to know.

Because you get only one chance to make a first impression… In an increasingly competitive environment, craft distilleries should consider premium packaging options to pair with their small-batch products.

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.

Just because the spirit made it into the bottle doesn’t mean it’s across the finish line. Proper care and handling upstream are important to ensuring it retains the proper color and flavor all the way into the consumer’s glass.

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.

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.

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.

Bringing in a blender, even on a contract or part-time basis, can help a small distillery elevate its whiskey and create a more consistent program.

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

The enormous variety in liqueurs from various countries and traditions offers distillers an opportunity to create one-of-a-kind cask-finished whiskeys.

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.

Much like the debate over on-grain or off-grain fermentation, the distiller’s choice on whether to boil their American single-malt wort has a range of consequences for flavor and efficiency.

Botanically driven distilleries can level up their R&D with hundreds of individual distillations and macerations. Here’s what to know, so you can decide whether such a library is a smart move for your distillery.

Making the right picks for your single-barrel program isn’t just a matter of picking the “best” barrels. It’s an opportunity to showcase unique casks that don’t fit your regular profile.

For creative distillers, cocktail programs can help move bottles and open paths to new product categories.

There’s an important fork in the road to creating an American single-malt whiskey: Will you produce it on-grain or off-grain? That single decision has a major impact on the whiskey’s character, the equipment you’ll need, and the shape of your waste streams.

Understanding and knowing how to address various issues that can create an unsightly spirit can help you put your best foot forward as a distiller.

Barrel char is a crucial flavor component for American whiskey, but there’s no need to follow the crowd. Going with an unusual char level or including a variety may be what takes your whiskey from good to great.

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.

The differences between on-grain and off-grain production involve much more than impact on flavor, and it pays for you to know the pros and cons of each method.

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