Matt Strickland is an active teacher in the distilled-spirits industry, sitting on the faculty of The Distilled Spirits Epicenter and The Siebel Institute. He is an active writer, producing numerous technical scripts for industry publications. He has written two books for distillers, “Cask Management for Distillers” (White Mule Press, 2020) and “Batch Distillation: Science and Practice” (White Mule Press, 2021). Currently Matt is the Master Distiller for Iron City Distilling in Creighton, Pennsylvania, where he focuses on historically accurate rye whiskey production.
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The way a distiller makes cuts will help to define the flavor and aroma of their spirit—but it doesn’t have to be complicated.
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When you’re making whiskey, mashing can be more than a way to get fermentable sugars from the grain. Whatever process you use, there are control points you can use to influence the character of the final spirit.
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Unless you’re working with a single-grain mash bill, writing a whiskey recipe can be a daunting mental exercise worthy of trip to the therapist. From a master distiller, here are some tips to guide you through the process.