Showing 221-240 of 250 articles
Planting trees is critical to alleviating climate change, and wood is critical to the spirits industry. With support from customers, distilleries are giving to programs that plant more trees—often for a buck a bottle.
Older isn’t necessarily better—despite the interest in higher age statements—but there are specific, achievable ways to help set up longer-aged whiskeys for success.
There are costs and challenges—and it’s not all that easy to find—but a growing handful of distillers are excited about the potential of Kernza, a perennial grain domesticated for its environmental benefits.
Do the spirits on the shelf lack the flavor you’re looking for? Infusion could be the answer—and it’s also a path to faster, easier cocktails.
There are all sorts of hazards in a working distillery, and a culture of safety starts at the top—with attention to standards and investment in personal protective equipment.
Meet some distillers who are placing environmentally sound site design and sustainable certifications at the forefront of their missions.
In this excerpt from his video course about getting the most from your lab still, Jamie Burns of The Family Jones in Denver explains how to standardize botanical fractions so you can build recipes that scale.
High alcohol, acids, and salt are all potential threats to can-liner integrity. Here are some best practices as you consider canning your spirit-based cocktails.
Many compounds within oak add flavors to spirits; the most desirable ones come from seasoning, toasting, and charring. While we don’t understand all these compounds, research is improving our knowledge of the ways that oak can influence spirits.
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.
In Golden, Colorado, State 38 Distilling recently marked a decade of producing agave spirits. Here, co-owner and managing partner Don Hammond discusses the challenges, process, and goals of producing “drinkably different” American agave.
In this excerpt from his video course, Jamie Burns of The Family Jones in Denver outlines his personal philosophy on developing recipes for botanical spirits, including layering in flavors and using various ingredients with flavor affinities.
To set up the best possible sensory evaluation at your distillery, you want to identify the most effective evaluators and know how to properly run your tests. Here are some tips to ensure you’re collecting the most valuable data on your spirits.
Whiskey isn’t for everyone, but it would be a shame to turn off anyone who has the potential to love and appreciate it. Here are some tips on how to help others approach whiskey with a mindset that gives them the best chance to enjoy it in their own way.
Whether unlocked from the grain or added with intention, enzymes are tools to help distillers better craft the spirits they envision.
In this clip from his video course, Jamie Burns of The Family Jones in Denver explains how you can use a lab still to check the alcoholic strength of liqueurs and cocktails.
In this clip from his video course, Jamie Burns of The Family Jones in Denver introduces you to the components of his lab still and other safety and operating equipment.
In the second of a two-part series, we move beyond liqueur production to its context, looking for where these drinks might fit best (and more often) into North American drinking culture.
From soft drinks to alcoholic beverages and everything in between, efficient blending and batching systems are crucial for meeting the demands of this fast-paced industry.
You’re not hallucinating: Absinthe is enjoying some overdue growth among American drinkers. In the first of a two-part series, we consider its background and trajectory—and in the next, we’ll zoom in on the craft of making it.