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Spirits made from tree sap or syrup—usually maple, though other possibilities exist—are a widely overlooked opportunity for craft distillers to harness local flavor.

There’s no one best way to blend whiskey—but for this award-winning distiller and blender, the key is taking an approach that fits the intended goal.

For Independence Day and beyond, here are some cocktails perfect for enjoying while you work the grill or enjoy those summertime foods kissed by fire.

Like big, brown Easter eggs that contain surprises unique to each producer, some unusually shaped oak vessels for aging and blending are appearing in a few distilleries. While they aren’t for everyone, their owners tend to praise their impressive look and small footprint.

Craft distillers who are open to the wide world of vegetables may find fertile soil to grow spirits that stand out in the market.

Holyrood Distillery in Edinburgh takes inspiration from the world of craft brewing, charting a new course in the tradition-heavy world of Scotch.

Distilling fruit brandies from whole fruit is a technical and logistical challenge, but for Caitlin Bartlemay, it’s nowhere near as difficult as educating consumers about the process, ingredients, and history of this storied spirit.

As the market for craft gin expands, distillers are opting for seasonal gin choices that often go hand in hand with a focus on connecting gin to a place—for example, by using local, hand-harvested botanicals. Here, we share some tips on harvesting, storing, and balancing botanicals.

Unless you’re working with a single-grain mash bill, writing a whiskey recipe can be a daunting mental exercise worthy of trip to the therapist. From a master distiller, here are some tips to guide you through the process.

No two barleys are identical, so the maltster must adjust. Root Shoot head maltster Mike Myers explains how different varieties, harvests, and the weather all affect the process of making quality malt for distillers and brewers.