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An on-site liquid-to-lips program is essential for producers to connect with customers—and not just your visitors, but also the bars where you aim to gain a foothold. Here are some key points to keep in mind when setting up and refining the bar program at your own distillery.

Recent barley reports and new recommended varieties offer distillers and brewers some welcome assurances and a glimpse of the future, including barleys better suited to nontraditional growing areas.

When it comes to analyzing the results of sensory evaluation, statistics can be a complicated yet powerful tool to use in the pursuit of higher-quality spirits.

Led by a brewmaster with a family legacy, a hunger for knowledge, and a passion for mixed-culture fermentation, Minnesota’s Black Frost Distilling is producing fragrant, old-fashioned rums using half-wild yeast and open-topped wooden fermentors.

Older isn’t necessarily better—despite the interest in higher age statements—but there are specific, achievable ways to help set up longer-aged whiskeys for success.

Many compounds within oak add flavors to spirits; the most desirable ones come from seasoning, toasting, and charring. While we don’t understand all these compounds, research is improving our knowledge of the ways that oak can influence spirits.

To set up the best possible sensory evaluation at your distillery, you want to identify the most effective evaluators and know how to properly run your tests. Here are some tips to ensure you’re collecting the most valuable data on your spirits.

Once you understand the basics of absinthe and broadly which path you intend to follow, it’s time to make some flavor decisions. Here we consider how you can put your own thumbprint on the spirit via botanicals and other creative choices.

Thinking of starting a distillery? Besides raising the capital to build it, the most crucial step will be planning the layout. Here are some pointers from the experts to get you started.