In this ingredient-focused technical course, Todd Olander and Mike Myers of Colorado’s Root Shoot Malting guide you through the entire malting process—from planting to kilning—as well as the importance of maintaining quality in every step.
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Releasing your tasting room’s Manhattan or old fashioned as an RTD isn’t as simple as scaling up and bottling the recipe. Here’s some advice from two craft distilleries on how to do it successfully.
Here’s how to celebrate Mother’s Day in a way that befits a distiller.
From whiskey to gin, rum to vodka, distilleries craft liquids that captivate our senses. Behind it all is a complex challenge: accurately forecasting consumer demand. Modern production software can change forecasting for the better.
Root Shoot founder Todd Olander explains what they look for when selecting varieties and growing corn for craft distillers.
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Boulder Spirits distiller Justin Baier walks you through the process and materials of making an American single malt whiskey and what they’re learning along the way.
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Whether you’re evaluating a new grain, prototyping a new recipe, or checking the proof of a liqueur, a lab still can be an essential tool for small distilleries.
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The advanced software capabilities that distillers can access with Encompass Production Cloud enhance their craft, position them for growth, and provide deeper analytics on how to operate more efficiently.
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As small, independent distillers find more curious consumers, they’re learning how to communicate the technical side of their craft—and it’s driving interest in their spirits.
What’s left to do in the world of whiskey? Plenty, if you ask FEW Spirits director of operations Riley Henderson. For him, the secret lies in embracing slower, more flavorful fermentations.
Never Say Die raced out of the gate to win a major prize. But how, exactly, does one make an “English” bourbon?
The classic espresso martini is only one example of a happy marriage between coffee and alcohol. Here are some different ways that craft distilleries are incorporating coffee into their spirits and liqueurs.
Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.
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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.
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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.
Reade Huddleston’s career has bounced back and forth between the brewing and distilling worlds, picking up valuable lessons along the way. Here, he shares important perspectives on packaging RTDs for long-term stability, understanding the impact of water chemistry throughout the distilling process, and more.
William Winn, operations manager at Berkshire Mountain Distillers in Sheffield, Massachusetts, explains how they got into making whiskey out of beer—eventually leading to their Craft Brewers Whiskey Project—and what they’ve learned from the process. As told to Ryan Pachmayer.
