Courtney Iseman

Beyond its use in liqueurs and bitters, tea can also be a foundational piece to distilled spirits. Here’s how two distilleries are taking very different approaches to those flavors.

In all its myriad forms, tea can add exotic yet comforting character to liqueurs and bitters.

While the smallest distilleries will never compete on volume, there are other areas where they can outmaneuver bigger players on experimentation, local ties, and small-batch appeal.

Mushrooms offer a range of characteristics that may appeal to consumers, whether they’re seeking flavor in spirits or function in NA beverages.

A smaller space requires any producer to be flexible—but that nimbleness can also be a strength.

Small producers are finding ways to offer alcohol-free options that more closely match the flavor intensity and mouthfeel of traditional products.

Spirits that feature foraged ingredients offer unique flavors while appealing to locally minded drinkers.

Successful collaborations need not be limited to alcoholic beverages. Coffee, chocolate, and hot sauce are among the many products with flavors that may be compatible with your spirits—and with customers who appreciate them.

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.

For what must be the world’s only single-tree gin, a small distillery in East Africa is going to a few intentional extremes.