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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.

For what must be the world’s only single-tree gin, a small distillery in East Africa is going to a few intentional extremes.

Producing smaller volumes of craft spirits typically means a location closer to potential customers, but distilling in high-density urban environments is both work-intensive and expensive. Brooklyn’s Widow Jane has found an artful way to create distinct spirits despite—or maybe because of—the challenges they face distilling, aging, and blending in New York City.

A small craft distillery doesn’t have anything like the marketing budget of the bigger brands—but it does have a home and a story. One of the best ways to tell that story—and to get people to taste your pride and joy—is to offer a memorable tour. Here’s how to do it.

Discover how transitioning from a brewery to a brewstillery can expand your product line and market reach with expert guidance from ABS Commercial.

The cocktails you serve at your distillery’s bar can be the gateway to a new world of consumer connection to your spirits. From seasonal offerings to homemade practicality, here are some tips on how tasting bars can win new friends and sell bottles.

When you understand and address the specific nutrient needs of your fermentation, you can produce higher-quality spirits with consistency and confidence.

Few acquisitions of spirit brands have been as high-profile as Ryan Reynolds’ purchase of the Aviation Gin brand, followed by its sale to Diageo. Yet even before the celebrity-fueled spotlight turned its way, Aviation was the work of an earnest distiller seeking to make the perfect pre-Prohibition-style gin for classic cocktails.