Craft Spirits & Distilling Partners:
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With an eye toward modern craft spirits, top bartenders share their favorite riffs on two classic drinks: the swizzle and the negroni.
In this clip from his video course, master distiller Stephen Julander discusses how whiskey mellows with time, and he enjoys being able to blend from both new-oak and previously used barrels at Santa Fe Spirits.
Some smaller distilleries are tapping into a wide range of botanicals to create gins meant to evoke (and be enjoyed in) the cooler weather.
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Fruit can be a valuable addition to packaged, ready-to-drink cocktails, but it takes research and care to produce a safe, shelf-stable product.
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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.
The head distiller and blender in Tucson, Arizona, is embracing the scorching desert climate and local flavor—namely, mesquite-smoked malt—to craft distinctive whiskeys while making transparency integral to the brand.
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While ABV and proof are the most common methods for measuring spirit strength, they aren’t the only ones. Here’s a look at two alternative methods that you should know.
Fall drinks that deliver to your guests delight (or fright) can be so much more than Halloween gimmickry and red food coloring. Here’s how to elevate them while making use of great craft spirits.
Independent distillers are rowing against a confluence of troubling trends that make it more difficult for them to succeed. Here’s how industry groups are hoping to counter those trends.
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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Several factors are converging to undermine the broader beverage-alcohol market, and smaller distilleries are among the most vulnerable.
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.
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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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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.
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.
