Subscriber Exclusives


Subscriber Exclusive

The Cultures that Set Bajan and Jamaican Rum Apart

Caribbean distillers produce rums in a range of styles, but those from Barbados and Jamaica are often the most misunderstood. Local yeast and fermentation methods play key roles in their distinctive character.

Subscriber Exclusive

Seaweed Is Making Waves in Spirits

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.

Subscriber Exclusive

Distillery Tours: Five Keys to Making New Friends for Life

A small craft distillery doesn’t have anything like the marketing budget of the bigger brands—but it does have a home and a story. One of the best ways to tell that story—and to get people to taste your pride and joy—is to offer a memorable tour. Here’s how to do it.

Subscriber Exclusive

Maximize Your Mashing Method

When you’re making whiskey, mashing can be more than a way to get fermentable sugars from the grain. Whatever process you use, there are control points you can use to influence the character of the final spirit.

Subscriber Exclusive

Beyond the COA: Testing Raw Materials in the Distillery

It’s important to know the specs, but take nothing for granted. In-house quality testing and monitoring of ingredients can help you ensure consistent spirits and avoid big headaches down the road.

Subscriber Exclusive

Earthen Floors and Single Barrels: A Look at Barrelhouse Traditions

How producers design their barrel storage has a major impact on how whiskey ages—and, whether dunnage or rickhouse, one method’s drawback can be another’s strength.

Subscriber Exclusive

The Sensory of Spirits: 4VG, Whiskey, and You

The spicy compound 4-vinyl-guaiacol occurs in many drinks, but among distillers, it’s best known as a flavor component of certain whiskeys—especially ryes. Whether you want to dial it up, dial it down, or just dial it in, here’s what to know.

Subscriber Exclusive

Decoding the Numbers on Your Grain

Don’t take that certificate of analysis for granted—the stats attached to your raw grain or malt can make a big difference in how you ferment and distill a consistent, quality spirit. Here’s what to know.

Subscriber Exclusive

There’s a Sap for That

Spirits made from tree sap or syrup—usually maple, though other possibilities exist—are a widely overlooked opportunity for craft distillers to harness local flavor.

Subscriber Exclusive

Those Foeders Are Full of Spirit

Like big, brown Easter eggs that contain surprises unique to each producer, some unusually shaped oak vessels for aging and blending are appearing in a few distilleries. While they aren’t for everyone, their owners tend to praise their impressive look and small footprint.