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When it comes to analyzing the results of sensory evaluation, statistics can be a complicated yet powerful tool to use in the pursuit of higher-quality spirits.

In the second of two articles looking at a farm-to-bottle relationship between distiller and farmer—in their own words—Jason Cody of Colorado Malting discusses the challenges and benefits of growing and malting characterful grains on a small scale. As told to Ryan Pachmayer.

Step aside beer-can chicken. Poultry is the special ingredient that lends a subtle touch to a traditional, distinctly flavorful, small-batch variety of mezcal—the problem is, nobody seems to know why.

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.