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Blending on the small-batch scale, craft-whiskey makers have limitations that the bigger producers don’t have—but they also have distinct advantages. Heeding advice from accomplished blenders, let’s look closer at how to blend whiskeys mindfully, with art and with purpose.

Thoughtfully applying the science and craft of blending offers an avenue for distilleries to elevate their products—but it begins with a serious devotion to sensory analysis.

While there are limitations—and scoring high on likeability is no guarantee that a product will succeed—properly conducted hedonic testing can be a powerful tool for distillers and others in the beverage business.

Granulated peat—pulled from American soil and driven by environmental concerns—is different from the peat moss traditionally used in the production of Scotch. At least one distillery is experimenting with cold infusions that add a different dimension to single-malt whiskey.

When selecting barrels to finish their spirits, some craft distillers are going against the grain.

An on-site liquid-to-lips program is essential for producers to connect with customers—and not just your visitors, but also the bars where you aim to gain a foothold. Here are some key points to keep in mind when setting up and refining the bar program at your own distillery.

Recent barley reports and new recommended varieties offer distillers and brewers some welcome assurances and a glimpse of the future, including barleys better suited to nontraditional growing areas.

When it comes to analyzing the results of sensory evaluation, statistics can be a complicated yet powerful tool to use in the pursuit of higher-quality spirits.

Led by a brewmaster with a family legacy, a hunger for knowledge, and a passion for mixed-culture fermentation, Minnesota’s Black Frost Distilling is producing fragrant, old-fashioned rums using half-wild yeast and open-topped wooden fermentors.

Older isn’t necessarily better—despite the interest in higher age statements—but there are specific, achievable ways to help set up longer-aged whiskeys for success.

Many compounds within oak add flavors to spirits; the most desirable ones come from seasoning, toasting, and charring. While we don’t understand all these compounds, research is improving our knowledge of the ways that oak can influence spirits.

To set up the best possible sensory evaluation at your distillery, you want to identify the most effective evaluators and know how to properly run your tests. Here are some tips to ensure you’re collecting the most valuable data on your spirits.

Once you understand the basics of absinthe and broadly which path you intend to follow, it’s time to make some flavor decisions. Here we consider how you can put your own thumbprint on the spirit via botanicals and other creative choices.

Thinking of starting a distillery? Besides raising the capital to build it, the most crucial step will be planning the layout. Here are some pointers from the experts to get you started.