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While there are limitations—and scoring high on likeability is no guarantee that a product will succeed—properly conducted hedonic testing can be a powerful tool for distillers and others in the beverage business.

From mild but aromatic bells to fiery chiles, peppers in spirits can be an outlet for a distiller’s creativity while delivering a wide range of distinctive flavors.

From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum.

The former president and master distiller for Brooklyn’s Widow Jane took a circuitous route before ending up in distilling, but the lessons in blending, flavor development, and agricultural integration she picked up along the way have informed her approach to distilled spirits to this day.

In the second of two articles on the making of soju and shochu, we take a closer look at the all-important koji mold, and we hear from three different producers of shochu—the light spirit that’s been outselling sake in Japan since 2003.

These two lighter spirits from East Asia have long traditions and remain popular in their home countries, but they are not the same. American drinkers are catching on. In the first of two articles, we look at the differences and then zoom in on craft soju.

Sensory scientist and experienced whiskey blender Ale Ochoa joins Molly to discuss the finer points of developing a palate, articulating flavor and aroma attributes, training a sensory team, testing and validating results, and more.

Meet some of the distillers who are building unique grain bills for their spirits through research, farmer relationships, and environmentally mindful production.

RMS has been at the forefront of creating superior grain mill machines that make a substantial difference in the distilling process.

Granulated peat—pulled from American soil and driven by environmental concerns—is different from the peat moss traditionally used in the production of Scotch. At least one distillery is experimenting with cold infusions that add a different dimension to single-malt whiskey.