Devon Trevathan

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.

How producers design their barrel storage has a major impact on how whiskey ages—and, whether dunnage or rickhouse, one method’s drawback can be another’s strength.

Craft distillers who are open to the wide world of vegetables may find fertile soil to grow spirits that stand out in the market.

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.

From mild but aromatic bells to fiery chiles, peppers in spirits can be an outlet for a distiller’s creativity while delivering a wide range of distinctive flavors.

Step aside beer-can chicken. Poultry is the special ingredient that lends a subtle touch to a traditional, distinctly flavorful, small-batch variety of mezcal—the problem is, nobody seems to know why.

There is immediate marketing appeal in having something—a worm, a bug, a piece of fruit, a sliver of wood—floating in a bottle of spirits. There’s also some history and tradition behind the practice … but there are risks.

In the second of a two-part series, we move beyond liqueur production to its context, looking for where these drinks might fit best (and more often) into North American drinking culture.

In this first of a two-part series, Devon Trevathan lays out the basics of what it takes to make a successful liqueur—from choosing a spirit base to flavoring and filtration. The most important ingredient, however, may be trial and error.