When distillers need sensory evaluation to identify outliers or differences in samples, look no further than discriminative testing. Here’s how it works.
While nothing is likely to replace the mighty oak for barrels, distillers are exploring a variety of other woods for aging spirits with distinctive character.
It may sound cheesy, but some American distillers are joining a trend from overseas—fermenting and distilling spirits with whey.
In this clip from his video course, Boulder Spirits distiller Justin Baier shares several details about how they age, evaluate, blend, and proof down different barrels of single-malt whiskeys, as well as how they finish some in different kinds of casks.
In this launch episode of the Craft Spirits & Distilling Podcast, hosts Sydney Jones of FEW Spirits and Molly Troupe of Freeland Spirits introduce the podcast and each other with a dive into their favorite distilling techniques.
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When selecting barrels to finish their spirits, some craft distillers are going against the grain.
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An on-site liquid-to-lips program is essential for producers to connect with customers—and not just your visitors, but also the bars where you aim to gain a foothold. Here are some key points to keep in mind when setting up and refining the bar program at your own distillery.
In this clip from his video course, Boulder Spirits distiller Justin Baier explains how they approach collecting the heads, hearts, and tails for desirable flavors and a consistent single-malt whiskey.
A change in TTB rules has opened the door for craft distillers to produce vodkas with character. The next challenge: Convince customers it’s worth the price.
With its long-established tradition and unique flavors, aquavit is finding favor among North American drinkers and bartenders—and among craft distillers, who appreciate its familiar process and opportunities for distinctive character.