Hollie Stephens

Hollie Stephens

Hollie Stephens is an award-winning journalist based in New Mexico and originally from the United Kingdom. Her work has been published in Craft Beer & Brewing Magazine®, Brewer and Distiller International, Wine Enthusiast, and many other publications.


Mexican Gins Combine European Tradition and Local Flavor

Distillers south of the border are tapping into a diverse palette of botanical flavors to create uniquely Mexican expressions.

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Boosting the Retail Sales of Spirits with Kits and Gifts

Cocktail kits, premixes, premium RTDs, and gift boxes can help provide an extra revenue stream for independent distilleries.

Making Seasonal Gins for Cooler Weather

Some 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 Spirits

While 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.

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Seaweed Is Making Waves in Spirits

Craft 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.

Riding the Boom, Contract Distillers Are Selling More than Whiskey

Meeting 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 Gin

As 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.

Making Spirits with Uncommon Grain Varieties

Meet some of the distillers who are building unique grain bills for their spirits through research, farmer relationships, and environmentally mindful production.

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Spirit of Experimentation: Casks that Intrigue

When selecting barrels to finish their spirits, some craft distillers are going against the grain.

Finding Fresh Paths for Whiskey Stillage

Distilleries are growing and multiplying, but there are only so many cattle to eat the spent grains. As the whiskey industry expands, meanwhile, Kentucky is a hotbed for innovation in uses for stillage.