Vodka

A handful of distillers are looking to temper ABV without compromising flavor to provide something more for moderation-minded consumers.

Honey has more than mead up its beverage sleeve. Here’s how distillers work with it to balance bitterness, add floral notes, and speak to the nature around them.

Beyond its use in liqueurs and bitters, tea can also be a foundational piece to distilled spirits. Here’s how two distilleries are taking very different approaches to those flavors.

Smaller distilleries can tap into flavors and opportunities that may not be available at larger scale, whether that’s to support modest growth or simply to make the best possible spirit.

At their state’s first carbon-neutral distillery, two brothers are tapping into their family’s history, bringing a pea-based spirit out of Soviet times and into the 21st century.

This Arkansas farm distillery infuses its award-winning spirits with a family history and hometown heroism, earning it a national spotlight.

Lost River Permaculture sells premium handmade vodka and angus beef—and while that may not be the most obvious pairing, it makes perfect sense to Shawn Ward and Lisa Landrie, the couple who started the distillery and farm in Lost River, Saskatchewan.

The martini is an undeniable classic with timeless appeal, yet it’s also evolved over the years. Here’s a look at the modern history of the martini, as told via recipes that give craft spirits pride of place.

Craft distillers are taking advantage of the savoriness and salinity of kelp and other ocean algae, producing locally rooted, umami-driven spirits that evoke the sea.

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

From the pros who make the spirits, here are some surefire ways to mix the spirit-loving dad in your life something special on Father’s Day.

When selecting barrels to finish their spirits, some craft distillers are going against the grain.

A change in TTB rules has opened the door for craft distillers to produce vodkas with character. The next challenge: Convince customers it’s worth the price.

There is immediate marketing appeal in having something—a worm, a bug, a piece of fruit, a sliver of wood—floating in a bottle of spirits. There’s also some history and tradition behind the practice … but there are risks.