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Ingredients

Extracting Flavor

Flavors we delight in serve quite different functions in the plants we derive them from — not just appealing enticement but also defense and survival. Even within one plant, different structures hold different tastes. Texture and role of botanical...

Unearthling Taste

It is easy to be seduced by botanicals that flaunt aromatic leaves, flowers, and fruits above ground and to forget what lies below ground. Buried in the earth roots and rhizomes provide flavors that in some cases are underpin...

Chilies

A chilled drink of something hot: To create a paradoxical product use chili heat in a drink designed to be served cold. Careful selection of which chili pepper to use and how to process it can rein in heat...

Cinchona Bark

Introduction Cinchona is a genus of evergreen tree in the Rubiaceae (coffee) family, native to the Andean forests of South America and naturalized north into parts of Mesoamerica. However, most of the global supply is cultivated in Southeast Asia. History In the...

Saps and Resins

Textures and tastes from tree saps and resins are underacknowledged and underutilized in an industry that raves about trees in the context of provenance and type of wood used for all-important barrels. Although, for millennia the fluid that runs...

The Spirit[s] of Colorado Agriculture

Nestled in Colorado’s southeastern corner, in the shadows of the San Juan and Sangre de Cristo Mountains, barley fields in the San Luis Valley struggle to blossom. Over 7,000 feet above sea level, hot days, plenty of sun and...

A History of Rye in the US: Part 2

Between 1810 and 1840 it’s estimated 14,000 to 20,000 distilleries, licensed and otherwise, operated in the young United States. Most of its population was northerly with rail transport yet to be developed. But once railroads were built, it was...

A History of Rye in the US: Part I

Virginia lays claim to the birthplace of American distilled spirits as the first batch of whiskey, albeit from corn, was documented to have been produced as early as 1620 by English settler George Thorpe near Jamestown. Rye’s presence and...

Barrel-Aged Maple Syrup from Bissell Maple Farm

Former chemist Nate Bissell has yet to think of an experiment with maple syrup he won’t try. Concoctions from Bissell — the sixth-generation owner of Bissell Maple Farm in Jefferson, OH — include traditional maple syrup, maple candy and...

Flavoring Whiskey

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...