Don Tse
New Jersey’s 3BR Is Making Carbon-Negative Vodka … from PeasBy Don TseAt their state’s first carbon-neutral distillery, two brothers are tapping into their family’s history, bringing a pea-based spirit out of Soviet times and into the 21st century.
Distiller’s Perspective: Lost River Supports the Land with Spirits and BeefBy Don TseLost 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.
At Scotland’s Holyrood, Great Whiskey Starts with Great BeerBy Don TseHolyrood Distillery in Edinburgh takes inspiration from the world of craft brewing, charting a new course in the tradition-heavy world of Scotch.
Case Study: It’s Grain-and-Grape Ingenuity at Calgary’s BridgelandBy Don TseFrom whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum.
Distiller’s Perspective: Black Fox Grows Its Flavor on the FarmBy Don TseThis Saskatchewan farm and distillery is making its whiskeys from home-grown triticale and exposing its barrels to the extreme local climate, all while telling its unique story to the world.