In this clip from his video course, Jamie Burns of The Family Jones in Denver introduces you to the components of his lab still and other safety and operating equipment.
In the second of a two-part series, we move beyond liqueur production to its context, looking for where these drinks might fit best (and more often) into North American drinking culture.
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From soft drinks to alcoholic beverages and everything in between, efficient blending and batching systems are crucial for meeting the demands of this fast-paced industry.
You’re not hallucinating: Absinthe is enjoying some overdue growth among American drinkers. In the first of a two-part series, we consider its background and trajectory—and in the next, we’ll zoom in on the craft of making it.
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Once you understand the basics of absinthe and broadly which path you intend to follow, it’s time to make some flavor decisions. Here we consider how you can put your own thumbprint on the spirit via botanicals and other creative choices.
Want to ship your product directly to those who’d like to enjoy it? It may be possible, depending on where you distill and where they live. Here’s what to know—and why this niche market may grow in the future.
Popular at the bar and overseas—whether commonly available brands or rarities sought by collectors—American whiskey is surging. But before you explore the category, it’s worth asking: What defines it? The answer is … complicated.
Missouri’s Pinckney Bend Distillery was one of the first to embrace overlooked heirloom-corn varieties for its Heirloom Whiskey series. Here, cofounder and master distiller Tom Anderson outlines the benefits and technical challenges of doing so.
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Ready to start some sensory analysis on your products? Know your target, and know your weaknesses. In the first of a series, here’s an introduction to three main types of testing, as well as some biases that can occur when anyone tastes a spirit.