To create novel flavor profiles, Western distillers are increasingly embracing a mold that is traditional in many Asian food and drink fermentations —and they’ve only begun to tap into its potential.

Bringing in a blender, even on a contract or part-time basis, can help a small distillery elevate its whiskey and create a more consistent program.

Colorful spirits are drawing more eyes than ever, but distillers don’t need to reach into the chemistry kit to achieve vibrant hues.

The enormous variety in liqueurs from various countries and traditions offers distillers an opportunity to create one-of-a-kind cask-finished whiskeys.

Changes in barrel sizes, warehousing, and entry proof have all altered the character of the whiskeys we make and enjoy today. Those old practices also may be sources of inspiration for craft distillers who want to make distinctive products.

Much like the debate over on-grain or off-grain fermentation, the distiller’s choice on whether to boil their American single-malt wort has a range of consequences for flavor and efficiency.

Botanically driven distilleries can level up their R&D with hundreds of individual distillations and macerations. Here’s what to know, so you can decide whether such a library is a smart move for your distillery.

Making the right picks for your single-barrel program isn’t just a matter of picking the “best” barrels. It’s an opportunity to showcase unique casks that don’t fit your regular profile.