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.
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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.
It’s a time to celebrate, a time to gather with loved ones, a time to indulge, and a time to mark the passing of another year. Oh, it’s also a time to mix beer with booze.
In Golden, Colorado, State 38 Distilling recently marked a decade of producing agave spirits. Here, co-owner and managing partner Don Hammond discusses the challenges, process, and goals of producing “drinkably different” American agave.
In this excerpt from his video course, Jamie Burns of The Family Jones in Denver outlines his personal philosophy on developing recipes for botanical spirits, including layering in flavors and using various ingredients with flavor affinities.
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To set up the best possible sensory evaluation at your distillery, you want to identify the most effective evaluators and know how to properly run your tests. Here are some tips to ensure you’re collecting the most valuable data on your spirits.