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Hedonic Testing: Gauging the Liking of Spirits

While there are limitations—and scoring high on likeability is no guarantee that a product will succeed—properly conducted hedonic testing can be a powerful tool for distillers and others in the beverage business.

Beyond the Burn: Getting Spicy with Spirits

From mild but aromatic bells to fiery chiles, peppers in spirits can be an outlet for a distiller’s creativity while delivering a wide range of distinctive flavors.

Case Study: It’s Grain-and-Grape Ingenuity at Calgary’s Bridgeland

From whiskeys whose grains they can trace to specific Alberta fields to a wine program that feeds ports, brandies, and grappa, Bridgeland Distillery’s DIY flywheel is gaining momentum.

CS&D Podcast Episode 3: Lisa Wicker, Itinerant Distiller, Considers Lessons From Her Past While Looking to the Future

The former president and master distiller for Brooklyn’s Widow Jane took a circuitous route before ending up in distilling, but the lessons in blending, flavor development, and agricultural integration she picked up along the way have informed her approach to distilled spirits to this day.

Zooming in on Craft Shochu

In the second of two articles on the making of soju and shochu, we take a closer look at the all-important koji mold, and we hear from three different producers of shochu—the light spirit that’s been outselling sake in Japan since 2003.

Soju and Shochu: Cousins in Craft Distilling

These two lighter spirits from East Asia have long traditions and remain popular in their home countries, but they are not the same. American drinkers are catching on. In the first of two articles, we look at the differences and then zoom in on craft soju.

CS&D Podcast Episode 2: Ale Ochoa Takes a Scientific Approach to Sensory Evaluation and Whiskey Blending

Sensory scientist and experienced whiskey blender Ale Ochoa joins Molly to discuss the finer points of developing a palate, articulating flavor and aroma attributes, training a sensory team, testing and validating results, and more.

Making Spirits with Uncommon Grain Varieties

Meet some of the distillers who are building unique grain bills for their spirits through research, farmer relationships, and environmentally mindful production.

Roller Mills vs. Hammer Mills for Distilleries: Invest in a Superior Milling Process

RMS has been at the forefront of creating superior grain mill machines that make a substantial difference in the distilling process.

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Might “Cold Peating” Offer a New Approach for American Single-Malt Whiskey?

Granulated peat—pulled from American soil and driven by environmental concerns—is different from the peat moss traditionally used in the production of Scotch. At least one distillery is experimenting with cold infusions that add a different dimension to single-malt whiskey.