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.
Some smaller distilleries are tapping into a wide range of botanicals to create gins meant to evoke (and be enjoyed in) the cooler weather.
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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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.
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.
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.
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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When selecting barrels to finish their spirits, some craft distillers are going against the grain.
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.
Meet some distillers who are placing environmentally sound site design and sustainable certifications at the forefront of their missions.