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How Tasting-Room Menus Can Inspire the DistilleryFor creative distillers, cocktail programs can help move bottles and open paths to new product categories.
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On-Grain Versus Off-Grain: The Single-Malt DilemmaThere’s an important fork in the road to creating an American single-malt whiskey: Will you produce it on-grain or off-grain? That single decision has a major impact on the whiskey’s character, the equipment you’ll need, and the shape of your waste streams.
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Let’s Clear Things Up: How to Avoid Blobs, Hazes, and Settling in the BottleBy Gabe TothUnderstanding and knowing how to address various issues that can create an unsightly spirit can help you put your best foot forward as a distiller.
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Choosing the Right Char for Your Whiskey BarrelsBarrel char is a crucial flavor component for American whiskey, but there’s no need to follow the crowd. Going with an unusual char level or including a variety may be what takes your whiskey from good to great.
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Scaling Up from Nano: How and When to GrowWhen small distilleries have success, it can be tricky to navigate through expansion while keeping costs in check. Here are some key factors to consider when you’re making a plan and running the numbers.
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Cracking into On-Grain Versus Off-Grain ProductionThe 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.
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More Than a Number: Selecting the Right Bottle Proof for Your SpiritThe strength at which distillers decide to bottle their products can have wide-ranging impact, from labeling laws to bartender preferences.
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Forecasting: If You Make It, Will They Come?Planning production in the distillery requires more than an optimistic foot on the gas. It demands a calculated look at production and sales capacity.
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