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CS&D Podcast Episode 17: Blender Jackie Zykan of Hidden Barn and Oduoak Debunks Lazy Assumptions about Whiskey Flavors, Blending, and Sensory

Zykan, former master taster for Old Forester, current master blender for Hidden Barn and perfumer for Oduoak, joins host Sydney Jones for a rollicking episode of intentionality and shared experience.

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Hard Times Hit Craft Distillers

Several factors are converging to undermine the broader beverage-alcohol market, and smaller distilleries are among the most vulnerable.

Distiller’s Perspective: Lost River Supports the Land with Spirits and Beef

Lost River Permaculture sells premium handmade vodka and angus beef—and while that may not be the most obvious pairing, it makes perfect sense to Shawn Ward and Lisa Landrie, the couple who started the distillery and farm in Lost River, Saskatchewan.

Optimizing Distillery Production with a Precision Roller Mill

MPE Gran-U-Lizers™ are cutting-edge precision roller mills designed to deliver consistent and exact particle size reduction, making them ideal for distilleries. Unlike hammermills and roller-compaction mills, Gran-U-Lizers™ offer unmatched accuracy and precision in grinding.

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Distilling American Single Malt Whiskey

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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Getting the Most From Your Lab Still

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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Detecting Flavor Drift in the Craft Distillery

For distillers of any size, the concept of flavor drift can be confusing and worrisome—yet it’s an inevitable part of any product’s life cycle. Here’s what to know about flavor drift and how it can affect your products.

CS&D Podcast Episode 16: Adam Spiegel of Corning & Company and Sonoma Distilling Takes a Reactive and Responsive Approach to an Evolving Spirits Market

The president of Corning & Company reimagined and reconfigured Sonoma Distilling into a house of brands—some are owned, others are partnerships—but quality and experimentation are still top of mind for this award-winning master distiller.

The Wider World of Agave Spirits

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.

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The Cocktail Trends that Distillers Need to Know Today

What’s hot at the bar has a direct relationship to which bottles are mostly likely to get a spot behind it. For distillers who want to meet the mixology moment, here’s a look at real-life cocktail trends developing in 2024 and moving on into 2025.

The Impact of Seasonality on Spirits in the Barrel | Video Tip

To everything, there is a season... but to a barrel-aged spirit, there are several. Those fluctuations in temperature play a key role in how the wood affects the liquid’s flavors. In this clip from his video course, Santa Fe Spirits master distiller Stephen Julander discusses climate, barrel placement, and more.

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How to Turn a Stock Spirits Bottle into an Eye-Catching Package

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.

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Combining Yeasts for More Complex Spirits

Distiller’s yeast strains are efficient workhorses, but depth of flavor isn’t their specialty. By co-pitching characterful ale yeast strains with other trusted strains—and experimenting to achieve the desired outcomes—craft distillers can get the best of both worlds.

CS&D Podcast Episode 15: Maplewood Finds Creative Fermentation, Botanicals, and Finishing Opportunities at the Intersection of Brewing and Distilling

This award-winning Chicago brewstillery finds innovative ways to connect their disciplines—and not just for the narrative, but firstly for the flavor.

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The Cultures that Set Bajan and Jamaican Rum Apart

Caribbean distillers produce rums in a range of styles, but those from Barbados and Jamaica are often the most misunderstood. Local yeast and fermentation methods play key roles in their distinctive character.

Producing a Rougher Spirit Meant for Longer Aging | Video Tip

Santa Fe Spirits master distiller Stephen Julander explains why they produce a somewhat rougher distillate whose compounds break down and transform over years in the barrel.

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