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The differences between on-grain and off-grain production involve much more than impact on flavor, and it pays for you to know the pros and cons of each method.

The strength at which distillers decide to bottle their products can have wide-ranging impact, from labeling laws to bartender preferences.

Planning production in the distillery requires more than an optimistic foot on the gas. It demands a calculated look at production and sales capacity.

Here are some important practices to observe—and to avoid—when it comes to maintaining stainless steel in the distillery.

Stainless steel is ubiquitous in production environments, so—to ensure consistent spirits and long-lasting equipment—it’s critical to understand how and why it works and the types we’re likely to use in the distillery.

This unusual rye-wheat hybrid isn’t well known among the drinking public, but its star may be rising in the world of craft whiskey.

Rapid-aging research is as old as commercial whiskey production. What are the upsides, what are the downsides—and why hasn’t it taken broader hold in the industry?

While the smallest distilleries will never compete on volume, there are other areas where they can outmaneuver bigger players on experimentation, local ties, and small-batch appeal.

When it comes to diluting a spirit before packaging, deliberate slowness has a strong following among distillers. Yet there’s a lack of hard evidence to back up the approach—or to dismiss it.

As a distiller, you need to ensure that the water you’re using for dilution is helping, not harming, your products. Here’s what to know.