Louis Livingston-Garcia has worked as lead storyteller for Crafted for All, a consulting firm and professional development platform that fosters inclusive, equitable, and just spaces and experiences in the craft-beverage sector. He also helms the Tulip and Schooner beer and spirit newsletter for Heavy Table, which creates culinary stories for Minnesota and beyond.
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Releasing your tasting room’s Manhattan or old fashioned as an RTD isn’t as simple as scaling up and bottling the recipe. Here’s some advice from two craft distilleries on how to do it successfully.
It may sound cheesy, but some American distillers are joining a trend from overseas—fermenting and distilling spirits with whey.
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Led by a brewmaster with a family legacy, a hunger for knowledge, and a passion for mixed-culture fermentation, Minnesota’s Black Frost Distilling is producing fragrant, old-fashioned rums using half-wild yeast and open-topped wooden fermentors.