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Distiller Profiles

Interview with Ian Hart, Distiller at Sacred Spirits

When small-batch “craft” spirits were already sweeping the US, they were virtually nonexistent in London prior to 2008. Some confusion with local laws meant few were attempting to open small distilleries in the city. That is, until pioneering Sipsmith...

Louisville 2.0

There is a fresh wind blowing in the historically reverent city of Louisville. Yes, bourbon still reigns, even controls, the region and longtime distilleries have dominated the culture like venerable parents and grandparents. But a diverse expansion has been...

Alan Bishop: Alchemist of Spirits of French Lick

Alan Bishop and his family have some history in distilling, and he has grown into someone who embodies the designation “master distiller,” even though he shies away from the tag. I’ve known Alan for over five years, and we...

Are We Ready for Accelerated Aging?

“There is hope that 1-year-old whisky may soon rival 16-year bonded liquor in taste and smell and at a vastly lower cost. … Chemists are glad Prohibition is over so they no longer have to listen to bootleggers for...

Distiller Interview with Scott Blackwell & Ann Marshall of High Wire Distilling

High Wire Distilling Company, Charleston’s first operating distillery since Prohibition, paved the way for a craft-spirits revival in South Carolina. Husband-and-wife duo Scott Blackwell and Ann Marshall were steeped in the food and drink industries. After selling their popular...

Where the Spirits Speak Louder Than Words

Walk into Maggie’s Farm Rum Distillery late on a weekday and you may find its founder, Tim Russell, casually finishing up his work for the day. He’ll likely be in jeans and a T-shirt, and he probably won’t look...

And Now for Something Completely Different

There is a lot about the Lost Spirits Distillery that is unique to the distilling community. Few subjects are more likely to bring out pitchforks and torches from traditionalists than their accelerated-aging technique — creating flavor precursors by tweaking...

The Alchemist

There wasn’t much in the way of coursework for distillers in the early 2000s, and early adopters in American craft distilling relied on the tried-and-true scientific method. This is most likely why Robert Cassell has become the successful veteran...

The Dodo Bird of
 Distillation Resurfaces

The distilling community got a small jolt of reverse innovation when Leopold Bros. began using a once-extinct style of still, based on designs from the late 19th century — when rye whiskey was king. One of the early spirits the...

Living the Dream on an ADI Internship

by Neven Vorkapic Dreams can be overwhelming, but what is left out there for us if there are no dreams to follow? Some time ago, way back in the 1980s, I was just another small-town kid dreaming big, aiming for the...