Ingredients & Formulations

Last autumn, I spent a month journeying through the great brandy producing regions of France, meticulously researching their varied warehousing, maturation, and blending techniques. One morning late in the trip, as I was cautiously navigating the fog-enveloped, narrow country...

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...

In 2018, Cape Town, South Africa, narrowly escaped “Day Zero,” the point at which the city would run out of fresh water. In 2020, Sydney, Australia, implemented water restrictions. In 2023, about 51% of the continental United States is...

In the Summer 2016 issue of Distiller, the concept of Australian Gin, or Bush Gin, as a style in its own right was discussed. Since then, the research has been ongoing and has included a tasting of a wide...

It was 2008 when Lucas Bols came to the States and made a big splash in cities like San Francisco and New York. The legendary genever/jenever (pronounced juh-NEE-vuhr) has been produced since 1575, the world’s oldest distilled spirits brand....

The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass Paul Clark Nashville: Spring House Press, 2015 200 pages ISBN 9781940611174 $24.95 Paul Clarke is Executive Editor of Imbibe magazine, author of the drinks blog The Cocktail Chronicles, and writer of numerous articles...

It takes years of aging to make whiskey in accordance with accepted definitions, so if you’ve done it right, why would you add anything else to it? The simple answer: Because alongside rye whiskey, which has been in a barrel...

Amaro has a larger stateside presence than ever before. Not only are we importing a greater array of amari from Italy, American craft producers have also been trying their hands at making domestic expressions. From coast to coast there...

From the end of Prohibition in 1933, rye whiskies were in steady decline, with 150,000 cases of sold in the United States compared with 14.7 million cases of bourbon in 2006. It was the reemergence of cocktail culture in...

“A vodka martini please. Polish, not Russian. Shaken, not stirred.” James Bond, Agent 007, plunging a stake into the heart of gin sales The Basis of Vodka Vodka is the dominant spirit of Eastern Europe. It is made by fermenting and...