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For distillers of any size, the concept of flavor drift can be confusing and worrisome—yet it’s an inevitable part of any product’s life cycle. Here’s what to know about flavor drift and how it can affect your products.

The president of Corning & Company reimagined and reconfigured Sonoma Distilling into a house of brands—some are owned, others are partnerships—but quality and experimentation are still top of mind for this award-winning master distiller.

While agave is native to the Americas and strongly associated with Mexico, the plant can thrive in similar environments around the world. Brands in Africa, India, and Australia are among those that aim to widen the reach of agave spirits with plants grown closer to home.

What’s hot at the bar has a direct relationship to which bottles are mostly likely to get a spot behind it. For distillers who want to meet the mixology moment, here’s a look at real-life cocktail trends developing in 2024 and moving on into 2025.

To everything, there is a season... but to a barrel-aged spirit, there are several. Those fluctuations in temperature play a key role in how the wood affects the liquid’s flavors. In this clip from his video course, Santa Fe Spirits master distiller Stephen Julander discusses climate, barrel placement, and more.

Each failure to impress is a missed chance to get someone to try your spirit—yet packaging is expensive, especially on a smaller scale. Here’s how some craft distilleries are elevating lower-cost bottles for brands that shine on the shelves.

Distiller’s yeast strains are efficient workhorses, but depth of flavor isn’t their specialty. By co-pitching characterful ale yeast strains with other trusted strains—and experimenting to achieve the desired outcomes—craft distillers can get the best of both worlds.

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.