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As small, independent distillers find more curious consumers, they’re learning how to communicate the technical side of their craft—and it’s driving interest in their spirits.

What’s left to do in the world of whiskey? Plenty, if you ask FEW Spirits director of operations Riley Henderson. For him, the secret lies in embracing slower, more flavorful fermentations.

Never Say Die raced out of the gate to win a major prize. But how, exactly, does one make an “English” bourbon?

The classic espresso martini is only one example of a happy marriage between coffee and alcohol. Here are some different ways that craft distilleries are incorporating coffee into their spirits and liqueurs.

Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.

Blending on the small-batch scale, craft-whiskey makers have limitations that the bigger producers don’t have—but they also have distinct advantages. Heeding advice from accomplished blenders, let’s look closer at how to blend whiskeys mindfully, with art and with purpose.

Thoughtfully applying the science and craft of blending offers an avenue for distilleries to elevate their products—but it begins with a serious devotion to sensory analysis.

Reade Huddleston’s career has bounced back and forth between the brewing and distilling worlds, picking up valuable lessons along the way. Here, he shares important perspectives on packaging RTDs for long-term stability, understanding the impact of water chemistry throughout the distilling process, and more.

William Winn, operations manager at Berkshire Mountain Distillers in Sheffield, Massachusetts, explains how they got into making whiskey out of beer—eventually leading to their Craft Brewers Whiskey Project—and what they’ve learned from the process. As told to Ryan Pachmayer.

Root Shoot founder Todd Olander and head maltster Mike Myers describe the slow, careful germination process and the kilning temperatures involved in producing high-quality malt for distillers.