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In this clip from his video course, master distiller Stephen Julander discusses how whiskey mellows with time, and he enjoys being able to blend from both new-oak and previously used barrels at Santa Fe Spirits.

Some smaller distilleries are tapping into a wide range of botanicals to create gins meant to evoke (and be enjoyed in) the cooler weather.

Fruit can be a valuable addition to packaged, ready-to-drink cocktails, but it takes research and care to produce a safe, shelf-stable product.

The head distiller and blender in Tucson, Arizona, is embracing the scorching desert climate and local flavor—namely, mesquite-smoked malt—to craft distinctive whiskeys while making transparency integral to the brand.

While ABV and proof are the most common methods for measuring spirit strength, they aren’t the only ones. Here’s a look at two alternative methods that you should know.

Fall drinks that deliver to your guests delight (or fright) can be so much more than Halloween gimmickry and red food coloring. Here’s how to elevate them while making use of great craft spirits.

Independent distillers are rowing against a confluence of troubling trends that make it more difficult for them to succeed. Here’s how industry groups are hoping to counter those trends.

Zykan, former master taster for Old Forester, current master blender for Hidden Barn and perfumer for Oduoak, joins host Sydney Jones for a rollicking episode of intentionality and shared experience.

Several factors are converging to undermine the broader beverage-alcohol market, and smaller distilleries are among the most vulnerable.

Lost River Permaculture sells premium handmade vodka and angus beef—and while that may not be the most obvious pairing, it makes perfect sense to Shawn Ward and Lisa Landrie, the couple who started the distillery and farm in Lost River, Saskatchewan.