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.
Subscriber Exclusive
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.
Subscriber Exclusive
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.