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When it comes to microbes, the choices you make will shape the expression of your final spirit. Here are some key considerations.

Distilling in Florida’s hot and humid environment, and producing spirits specifically tuned for cocktails in a tourism-driven locale—those are the major guideposts for the creative direction of these sibling distilleries, as well as for their methods of barrel aging and adding flavor.

Even a corrosion-resistant workhorse needs proper care and maintenance.

Rapid-aging research is as old as commercial whiskey production. What are the upsides, what are the downsides—and why hasn’t it taken broader hold in the industry?

While the smallest distilleries will never compete on volume, there are other areas where they can outmaneuver bigger players on experimentation, local ties, and small-batch appeal.

Whether she’s engaging with the wide world of ingredients or sourcing those from her own high-mountain backyard, master distiller Sara Sergent combines well-honed sensory skills with a methodical process for testing how processes and treatments change aroma and flavor expression in her award-winning botanical spirits.

Bitters are an essential item in the bartender’s toolkit—whether home or pro—and nothing sets a great cocktail apart like a handmade, bespoke version.

Smaller 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.

When it comes to diluting a spirit before packaging, deliberate slowness has a strong following among distillers. Yet there’s a lack of hard evidence to back up the approach—or to dismiss it.

Bob Dillon joins the podcast to discuss the technical and artistic vision behind his more familiar spirits as well as his ACSA best-in-show-winning Vidisha’s Masala liqueur.