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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.

Small producers are finding ways to offer alcohol-free options that more closely match the flavor intensity and mouthfeel of traditional products.

At their state’s first carbon-neutral distillery, two brothers are tapping into their family’s history, bringing a pea-based spirit out of Soviet times and into the 21st century.

There are multiple ways to accomplish the critical task of measuring alcohol content in the distillery. Here are four newer methods that are gaining popularity.