Showing 1-20 of 259 articles
While the apparent 25 percent drop in craft distilleries is largely due to having more precise data, an annual report still confirms what distillers know well: It’s a challenging environment right now.
There’s more to enjoying absinthe than sugar cubes and ice water. Here, two distillers share approaches old and new—from backwoods and bare-bones to upscale mixology—for serving and enjoying the spirit. As told to Ryan Pachmayer.
Recreating the distinct aromas and flavors that evoke particular places, times, and experiences is a focus that transcends spirit style for this California distiller.
Distillers can tap into the same kinds of flavorful malts that brewers commonly use to build additional flavor and complexity into their whiskeys.
For creative distillers, cocktail programs can help move bottles and open paths to new product categories.
There’s an important fork in the road to creating an American single-malt whiskey: Will you produce it on-grain or off-grain? That single decision has a major impact on the whiskey’s character, the equipment you’ll need, and the shape of your waste streams.
As master distiller at Bombay Sapphire, Anne Brock combines creative interest in botanicals with the scientific approach of an organic chemist, testing various ingredients and distillation methods while prizing consistency of flavor.
Using the roller mill as an example, Village Garage head distiller Ryan Scheswohl makes the case for the kind of preventive maintenance that can preserve efficiency while saving costs and trouble in the long run.
Understanding and knowing how to address various issues that can create an unsightly spirit can help you put your best foot forward as a distiller.
Tea offers a wide range of flavors that can elevate cocktails made with any spirit and for any season.
Many of the TTB’s day-to-day functions won’t be available to distillers during the federal government shutdown. Nonetheless, taxes and reports are still due on schedule.
From distillery build-outs in historic buildings to process concerns with calcium-rich water and building a flavor through-line in sourced-bourbon releases, Castle shares lessons learned over 15 years of distilling in Kentucky and Tennessee.
For a comforting yet creative take on autumn drinks, the apples don’t fall far from the tree. A base of fresh-pressed juice is relatively easy to make, and it opens up a realm of crowd-pleasing flavors that evoke the season.
That submerged chunk of wood is a message in the bottle: To customers, it might communicate wider variety, better sustainability, or a new way for them to engage in the aging process at home.
Barrel char is a crucial flavor component for American whiskey, but there’s no need to follow the crowd. Going with an unusual char level or including a variety may be what takes your whiskey from good to great.
As a journeyman master distiller and now a consultant, Johnny Jeffery has left his mark on American craft spirits and learned from unusual experiences along the way. Here, he shares some of his best advice for craft distillers trying to succeed today.
In this clip from their video course, head distiller Ryan Scheswohl describes Village Garage’s on-grain, open-top fermentation method, from how many days they allow for the ferment to their streamlined transfer into the still.
The term “column still” can apply to various designs with different purposes. To make sure you have the right still for the job, it’s best to understand the role and function of each of these types.
When small distilleries have success, it can be tricky to navigate through expansion while keeping costs in check. Here are some key factors to consider when you’re making a plan and running the numbers.
The differences between on-grain and off-grain production involve much more than impact on flavor, and it pays for you to know the pros and cons of each method.