Recent Articles

Founded in 2011, Laws Whiskey House in Denver has built its award-winning bourbons and ryes on Colorado-grown heirloom grains. Here, in the first of two articles—the next from the farmer’s perspective—founder Al Laws discusses how these crops shape the character of their “dirt-to-glass” spirits. As told to Ryan Pachmayer.

Adding distillation equipment to your brewery offers the benefits of expanded product ranges, enhanced revenue opportunities, captivating consumer experiences, and differentiated branding.

For craft-whiskey distilleries, independent bottlers and blenders offer unique opportunities for collaboration and raising brand awareness.

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.

Creating a budget may seem daunting, but it can reinforce your distillery’s vision, align your team, and set the stage for success.

There is immediate marketing appeal in having something—a worm, a bug, a piece of fruit, a sliver of wood—floating in a bottle of spirits. There’s also some history and tradition behind the practice … but there are risks.

From distiller’s malt to yeast, fruit, and more, Country Malt Group is here to support your craft.

This Saskatchewan farm and distillery is making its whiskeys from home-grown triticale and exposing its barrels to the extreme local climate, all while telling its unique story to the world.

Planting trees is critical to alleviating climate change, and wood is critical to the spirits industry. With support from customers, distilleries are giving to programs that plant more trees—often for a buck a bottle.

Older isn’t necessarily better—despite the interest in higher age statements—but there are specific, achievable ways to help set up longer-aged whiskeys for success.

There are costs and challenges—and it’s not all that easy to find—but a growing handful of distillers are excited about the potential of Kernza, a perennial grain domesticated for its environmental benefits.

Do the spirits on the shelf lack the flavor you’re looking for? Infusion could be the answer—and it’s also a path to faster, easier cocktails.

There are all sorts of hazards in a working distillery, and a culture of safety starts at the top—with attention to standards and investment in personal protective equipment.

Meet some distillers who are placing environmentally sound site design and sustainable certifications at the forefront of their missions.

In this excerpt from his video course about getting the most from your lab still, Jamie Burns of The Family Jones in Denver explains how to standardize botanical fractions so you can build recipes that scale.

High alcohol, acids, and salt are all potential threats to can-liner integrity. Here are some best practices as you consider canning your spirit-based cocktails.

Many compounds within oak add flavors to spirits; the most desirable ones come from seasoning, toasting, and charring. While we don’t understand all these compounds, research is improving our knowledge of the ways that oak can influence spirits.

It’s a time to celebrate, a time to gather with loved ones, a time to indulge, and a time to mark the passing of another year. Oh, it’s also a time to mix beer with booze.

In Golden, Colorado, State 38 Distilling recently marked a decade of producing agave spirits. Here, co-owner and managing partner Don Hammond discusses the challenges, process, and goals of producing “drinkably different” American agave.

In this excerpt from his video course, Jamie Burns of The Family Jones in Denver outlines his personal philosophy on developing recipes for botanical spirits, including layering in flavors and using various ingredients with flavor affinities.