Distiller Justin Baier walks us through the details and numbers of mashing and fermenting a wash for single-malt whiskey at Boulder Spirits—including what sets the process apart from brewing beer.
With the 2024 American Craft Spirits Association convention heading to Denver this month, locally based drinks writer Ryan Pachmayer highlights some of the city’s top-tier destinations for cocktails, spirits, and more.
With almost 100 species of oak just in the United States, distillers are looking at varieties beyond the traditional American white oak to explore their impact on spirits.
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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.
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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.
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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.