Hollie Stephens
Scaling Up from Nano: How and When to GrowWhen small distilleries have success, it can be tricky to navigate through expansion while keeping costs in check. Here are some key factors to consider when you’re making a plan and running the numbers.
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Striking a Balance: The Growth of Mid-Strength SpiritsA handful of distillers are looking to temper ABV without compromising flavor to provide something more for moderation-minded consumers.
Distilling with Triticale: Upside on the Field, and in the GlassThis unusual rye-wheat hybrid isn’t well known among the drinking public, but its star may be rising in the world of craft whiskey.
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Microdistilling for Maximum Flavor DifferentiationSmaller distilleries can tap into flavors and opportunities that may not be available at larger scale, whether that’s to support modest growth or simply to make the best possible spirit.
Aquatically Aged Spirits: A Taste of the Past (with Modern Legal Hurdles)Aging barrels on rivers and waterways offers distillers a unique profile—and an intriguing story—for their spirits. However, there are some legal and technical challenges to overcome.
Mexican Gins Combine European Tradition and Local FlavorDistillers south of the border are tapping into a diverse palette of botanical flavors to create uniquely Mexican expressions.
Boosting the Retail Sales of Spirits with Kits and GiftsCocktail kits, premixes, premium RTDs, and gift boxes can help provide an extra revenue stream for independent distilleries.
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Making Seasonal Gins for Cooler WeatherSome smaller distilleries are tapping into a wide range of botanicals to create gins meant to evoke (and be enjoyed in) the cooler weather.
The Wider World of Agave SpiritsWhile 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.
Seaweed Is Making Waves in SpiritsCraft distillers are taking advantage of the savoriness and salinity of kelp and other ocean algae, producing locally rooted, umami-driven spirits that evoke the sea.
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Riding the Boom, Contract Distillers Are Selling More than WhiskeyMeeting the demand for bourbon brands whose owners want others to manage production, contract distillers are offering state-of-the-art facilities, high levels of customization, and a wide range of support in getting to market.
Embracing the Seasonality of Craft GinAs the market for craft gin expands, distillers are opting for seasonal gin choices that often go hand in hand with a focus on connecting gin to a place—for example, by using local, hand-harvested botanicals. Here, we share some tips on harvesting, storing, and balancing botanicals.