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Distiller Profiles

Unlocking Belgian Distilleries

Belgium, like the United States, has experienced a steady growth in the demand for and production of artisanal spirits over the last decade or so. The typical Belgian consumer is drinking less, and drinking better, and is willing to...

Hawaiian Shochu Company

For more than 200 years the histories of Japan and Hawaii have been intertwined. On May 5, 1806, the first Japanese people ever recorded to have set foot in Hawaii arrived as survivors of the cargo ship Inawaka-maru, which...

The House Built on Agave

From the early 2000s, “Tequila” and “mezcal”—Mexico’s most famous agave spirits—have experienced significant growth in popularity and consumption in the United States. According to the Distilled Spirits Council of the US (DISCUS), imports of Tequila into the US have...

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...