Whiskey isn’t for everyone, but it would be a shame to turn off anyone who has the potential to love and appreciate it. Here are some tips on how to help others approach whiskey with a mindset that gives them the best chance to enjoy it in their own way.
Whether unlocked from the grain or added with intention, enzymes are tools to help distillers better craft the spirits they envision.
In this clip from his video course, Jamie Burns of The Family Jones in Denver explains how you can use a lab still to check the alcoholic strength of liqueurs and cocktails.
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.