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Properly gauging ethanol in a distilled spirit is essential to ensuring proper reporting and avoiding heavy fines from the TTB.

Nate Randall, founder and distiller at California’s Hinterhaus, describes the happy accident and lessons learned in crafting ACSA’s reigning Innovation Award winner.

It’s holiday party season, but do you really want to be stuck behind that bar? Few things are as festive as a large bottle or pitcher of your chosen cocktail, ready to pour. Here are tips and recipes for preparing that cheer and making it memorable.

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.

The world of gin, from the creative and technical side to marketing and sales, is experiencing the same flux that’s affecting the broader craft-spirits world. But Ward—veteran spirits journalist, brand builder, and consultant—offers a broad look at the category, from evolving definitions and flavors to breakthrough marketing.

Successful collaborations need not be limited to alcoholic beverages. Coffee, chocolate, and hot sauce are among the many products with flavors that may be compatible with your spirits—and with customers who appreciate them.

With an eye toward modern craft spirits, top bartenders share their favorite riffs on two classic drinks: the swizzle and the negroni.

In this clip from his video course, master distiller Stephen Julander discusses how whiskey mellows with time, and he enjoys being able to blend from both new-oak and previously used barrels at Santa Fe Spirits.

Some smaller distilleries are tapping into a wide range of botanicals to create gins meant to evoke (and be enjoyed in) the cooler weather.

Fruit can be a valuable addition to packaged, ready-to-drink cocktails, but it takes research and care to produce a safe, shelf-stable product.