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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.

The available data around flavor impacts is unclear—even contradictory—but this much we know: Distilling a range of strengths for the barrels will give you a broader range of blending options.

A smaller space requires any producer to be flexible—but that nimbleness can also be a strength.

Understanding the reactions that occur in a barrel can help distillers get the most from their cellar environment and cask choices.

There are multiple ways to accomplish the critical task of measuring alcohol content in the distillery. Here are four newer methods that are gaining popularity.

While smaller vessels can speed up certain types of aging reactions, the results are uneven among different aspects of maturation. Let’s look closer at what’s happening inside those barrels.

Spirits that feature foraged ingredients offer unique flavors while appealing to locally minded drinkers.

Cocktail kits, premixes, premium RTDs, and gift boxes can help provide an extra revenue stream for independent distilleries.

Properly gauging ethanol in a distilled spirit is essential to ensuring proper reporting and avoiding heavy fines from the TTB.