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Understanding the science behind brewer’s yeast and how it differs from distiller’s yeast can help you optimize your fermentation and create uniquely complex spirits.

There’s more to agave than Blue Weber, and Gian Nelson is on a mission to show just what’s possible with California agave through careful work with growers, adaptive fermentation processes, and an embrace of the inherent inefficiency of agave in general.

Port, sherry, and other wines offer distillers a wide variety of options to accentuate their whiskeys.

Distillers need to understand the potential for variability when taking batches from small scale to large scale, and vice-versa.

The TTB has announced the new style designation for American single-malt whiskey—an achievement years in the making, and one that distillers expect to open new doors.

The cofounder and head distiller of Baltimore Spirits discusses their approach to producing distinctive rye whiskeys—such as the award-winning Epoch—as well as other unusual spirits, from a pechuga-inspired apple brandy to a smoked-tea whiskey collab with Ja Rule.

In a region better known for its characterful beers, an after-dinner schnaps is an important piece of the hospitality, as small distillers carry on family traditions and tap into the local bounty.

This classic cocktail is perfect for warding off the winter woes, or for just warming up.

Understanding the reactions that occur in a barrel can help distillers get the most from their cellar environment and cask choices.

She’s not one for hard and fast rules, instead employing the deep strategies of fine fragrance makers and molecular gastronomy chefs to understand the chemical underpinnings of the layered, nuanced aroma and flavor compounds in her spirits.