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It’s important to know the specs, but take nothing for granted. In-house quality testing and monitoring of ingredients can help you ensure consistent spirits and avoid big headaches down the road.

There are spirits in the trees, but pines are a source that modern distillers often overlook. Whether using fresh buds or gooey cones for brandies or liqueurs, here’s how a couple of small distilleries in the Northwest are sourcing and distilling them for a distinctive local product.

Through his distilling career, Ken Klehm has tackled an array of challenges, such as stocking an entire cocktail bar with house-distilled spirits and liqueurs. Now at the helm of the 450 North brewstillery, he’s exploring new opportunities such as distilling with estate grain, making American single malt, and more.

As the temperature soars, here are some simple ideas for refreshing cocktails that use artisanal spirits and modifiers to help you and your guests stay cool.

How producers design their barrel storage has a major impact on how whiskey ages—and, whether dunnage or rickhouse, one method’s drawback can be another’s strength.

Meeting the demand for bourbon brands whose owners want others to manage production, contract distillers are offering state-of-the-art facilities, high levels of customization, and a wide range of support in getting to market.

Launching a whiskey distillery is not for the faint of heart. Balancing the timing, financing, logistics, brand building, quality, creative expression, distillery construction, and legacy has left Andy Nelson feeling as much like a jack-of-all-trades as he does a head distiller.

The spicy compound 4-vinyl-guaiacol occurs in many drinks, but among distillers, it’s best known as a flavor component of certain whiskeys—especially ryes. Whether you want to dial it up, dial it down, or just dial it in, here’s what to know.

The Golden Moon Distillery in Golden, Colorado, recently closed its doors after 16 years of producing creative, award-winning craft spirits—such as its Amer Antik, closely based on a mid-19th century recipe. Here, Stephen Gould explains what went into the old-fashioned bitters, and he shares advice for up-and-coming distillers.

Don’t take that certificate of analysis for granted—the stats attached to your raw grain or malt can make a big difference in how you ferment and distill a consistent, quality spirit. Here’s what to know.