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This award-winning Chicago brewstillery finds innovative ways to connect their disciplines—and not just for the narrative, but firstly for the flavor.

Caribbean distillers produce rums in a range of styles, but those from Barbados and Jamaica are often the most misunderstood. Local yeast and fermentation methods play key roles in their distinctive character.

Santa Fe Spirits master distiller Stephen Julander explains why they produce a somewhat rougher distillate whose compounds break down and transform over years in the barrel.

The martini is an undeniable classic with timeless appeal, yet it’s also evolved over the years. Here’s a look at the modern history of the martini, as told via recipes that give craft spirits pride of place.

Craft distillers are taking advantage of the savoriness and salinity of kelp and other ocean algae, producing locally rooted, umami-driven spirits that evoke the sea.

Founded a little more than a decade ago by Opolo Vineyards in Paso Robles, California, Willow Creek Distillery has a reputation for its award-winning brandies. Here, U.S. Marine turned head distiller Kevin Coulton explains their approach to high-quality fruit-based spirits—from sourcing fruit to making use of saignée. As told to Ryan Pachmayer.

As blender and manager of blending operations for Barrell, a brand committed to sourcing and blending rather than distilling, Christiansen finds creative ways to marry distinct flavors in whiskey without muddling their individual characters.

Santa Fe Spirits master distiller Stephen Julander explains how coopers use fires of different intensities and times to prepare barrels to influence character of spirits over the long haul.

A new initiative aims to support and certify whiskeys whose grains were grown and distilled in one place.

From systems that save water and energy to solar arrays that pay for themselves in relatively short order, here’s how some distilleries are saving money by saving resources—and boosting their brands, at the same time.