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Distiller Profiles

Still Growth in the Land of Beer

In a county that stretches from the outskirts of Tijuana almost to Disneyland in the north, San Diego has more than 70 miles of beaches and 114 breweries to slake prodigious thirsts brought on by incessantly pleasant, spring-like weather....

Interview with Distiller Joseph Myer of Myer Farm Distillers

From farming to playing piano, painting to writing poetry, Joseph Myer—aka Joe—has led quite the artistic life. Creativity is in his blood and bones. But so is farming. Born in Ithaca, NY, growing up on a fifth-generation farm in...

Interview with Bill Thomas of Jack Rose Dining Saloon

Ask any D.C. spirits aficionado the bar you should not miss in D.C. and most likely they will mention Jack Rose Dining Saloon. Talk to whisk(e)y fanatics across the country—especially those who travel—and they’ll bring it up, too. With...

Interview with Francesco Amodeo of Don Ciccio & Figli

One of the biggest proponents in the country of Italian-style amaro with American expression and ingredients is Francesco “Ciccio” Amodeo, president and founder of Think Italian LLC and Don Ciccio & Figli. Born in the small Italian town of Furore...

2017 Distillery of the Year: Cedar Ridge Distillery

In 2005, Jeff Quint opened Iowa’s first grain-to-glass distillery with a 35-gallon Christian Carl still. “It was all the still I could afford at the time,” said Quint. “I remember our TTB field agent coming in to do an...

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...

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...