Bourbon

Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, isolates the components of whiskey-making, zooming in on all the many decision points that a distiller can use to affect whiskey’s flavor.

In this clip from their video course, head distiller Ryan Scheswohl describes Village Garage’s on-grain, open-top fermentation method, from how many days they allow for the ferment to their streamlined transfer into the still.

Aging barrels on rivers and waterways offers distillers a unique profile—and an intriguing story—for their spirits. However, there are some legal and technical challenges to overcome.

Oh, the sweetness of loss… Here’s how and why the slow, inevitable reduction of cask-aged spirit plays a valuable role in its maturation and flavor—and why some people try to prevent it anyway.

Understanding the reactions that occur in a barrel can help distillers get the most from their cellar environment and cask choices.

Nate Randall, founder and distiller at California’s Hinterhaus, describes the happy accident and lessons learned in crafting ACSA’s reigning Innovation Award winner.

Never Say Die raced out of the gate to win a major prize. But how, exactly, does one make an “English” bourbon?

It’s a time to celebrate, a time to gather with loved ones, a time to indulge, and a time to mark the passing of another year. Oh, it’s also a time to mix beer with booze.

Many American whiskey producers are convinced the variation in the oak they use is noticeable and important to their spirit’s character. Here’s a look at the facts.