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Meet some of the distillers who are building unique grain bills for their spirits through research, farmer relationships, and environmentally mindful production.

RMS has been at the forefront of creating superior grain mill machines that make a substantial difference in the distilling process.

Granulated peat—pulled from American soil and driven by environmental concerns—is different from the peat moss traditionally used in the production of Scotch. At least one distillery is experimenting with cold infusions that add a different dimension to single-malt whiskey.

When distillers need sensory evaluation to identify outliers or differences in samples, look no further than discriminative testing. Here’s how it works.

While nothing is likely to replace the mighty oak for barrels, distillers are exploring a variety of other woods for aging spirits with distinctive character.

It may sound cheesy, but some American distillers are joining a trend from overseas—fermenting and distilling spirits with whey.

In this clip from his video course, Boulder Spirits distiller Justin Baier shares several details about how they age, evaluate, blend, and proof down different barrels of single-malt whiskeys, as well as how they finish some in different kinds of casks.

In this launch episode of the Craft Spirits & Distilling Podcast, hosts Sydney Jones of FEW Spirits and Molly Troupe of Freeland Spirits introduce the podcast and each other with a dive into their favorite distilling techniques.

When selecting barrels to finish their spirits, some craft distillers are going against the grain.

An on-site liquid-to-lips program is essential for producers to connect with customers—and not just your visitors, but also the bars where you aim to gain a foothold. Here are some key points to keep in mind when setting up and refining the bar program at your own distillery.