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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.

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.

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.

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.

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.

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.

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.

Unless you’re working with a single-grain mash bill, writing a whiskey recipe can be a daunting mental exercise worthy of trip to the therapist. From a master distiller, here are some tips to guide you through the process.

If you’ve built your distilling business to last, there will come a day to breathe new life into the brand and update its look. The first trick is in knowing when that day has come—then comes the soul-searching.

It can be time-consuming and expensive to establish and train a well-run descriptive tasting panel—but it’s a powerful tool for craft distillers to assess their products for flavor, aroma, and consistency.