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Ingredients & Formulations

The Terroir of Tea

Coffee-infused spirits have been a bar staple for decades. Now, some spirits brands are venturing into the taste of tea. Expanding from its native range spanning the Eastern Himalayas to Southeast Asia, tea has become a touchstone for cultures around...

Grape Gins Down Under

In 2015, Four Pillars launched its Bloody Shiraz gin, which is made by steeping its Rare Dry Gin in shiraz grapes from the Yarra Valley, resulting in a sweet, vibrant, yet still “ginny” spirit. Since then, the grape-based gin...

Navigating Old Texts

Sometimes old texts offer a window into the past that is also a path toward the future. Other times they include ingredients that are best left behind. Old texts can be used as inspiration by distillers so long as...

Branchwater Farms Digs Deep

Branchwater Farms in the Hudson Valley, New York, community of Milan was born of a midstream career change by wine sales veterans and husband-and-wife team Kevin Pike and Robin Touchet. Pike spent several years directing sales for national importer...

Heritage Grains

You are what you eat. We scan labels for details of where the ingredients were grown, where livestock was reared, the exact variety of apple. Food sure, spirits? Not so much. A label will likely reveal the percentage of rye...

The Spirit of Rye

Carlo DeVito is a lifelong publishing executive whose clients have included adult beverage authors Kevin Zraly, Matt Kramer, Oz Clarke, Clay Rison, Salvatore Calabrese, Jim Meehan, and other authors such as Stephen Hawking, Dan Rather, Arthur M. Schlesinger Jr.,...

The Primer Portion

When Romans arrived in northern France two millennia ago they found the locals drinking not water but a rough cider from wild apples. According to records from that time it tasted awful but was preferable to falling ill from...

From DoD to C2G

How two Department of Defense chemists made Southfork Vodka the darling of California’s cocktails-to-go revolution Bottles were pouring with pride as California announced it was keeping a new cocktails-to-go program for at least another half decade. Last fall’s decision to...

Craft Distilling’s Pied Piper of Heritage Corn

The founder of award-winning Wood Hat Spirits, promoter of ancient varieties of whiskey’s cheapest ingredient, says in the future everyone must have their own corn. You don’t know jack about these topics compared to Gary Hinegardner: Yellow Dent corn, Bacillus...

You Know Shochu?

For Americans, and Japanese who live in the US, Maryland’s Takatsugu Amano distills the rice spirit that is more popular in Japan than tequila is in Mexico Why don’t you know your Shochu? On a per capita consumption basis, shochu...