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Slow Distillation

Being an aficionado of the Slow Food Movement since the beginning, I would like to add another antidote to the tyranny of the fast food industry and the frenzied pace of modern culture. Slow Distillation By using ancestral methods of distillation,...

Hot & Dirty

Glorious spirits come from hot and dirty fermentations. Boring spirits come from cold and sterilized environments. But unsellable, horrible products also come from hot and dirty fermentations. Like so many things in life, knowing how hot and dirty to...

Temperature and Maturation

Temperature is a critically important factor at every step of a distiller’s craft. Its affect on grains begins with the sun’s energy shining on the growing crops, and continues through the mash temperature of the malt. In fermentation, temperature...

Bitters

Young distilleries need all the help they can get when it comes to getting their brand out and in front of customers. Most people involved in this industry know it’s a tough game to get into. Issues of limited...

The Ins & Outs of Distilling from Beer

Whiskey is famously made by distilling beer, but any distiller will tell you that the “beer” that goes into the still bears little resemblance to the commercial stuff you sip on game day. While it won’t kill ya, those...

What the Heck Is Fast Fourier Molecular Rotation Spectroscopy? 

The Distilling Research Grant (distillingresearch.org) Advisory Committee recently funded research into “A Novel Real Time Quantitative Analytical Spectroscopy Technique for Analyzing All the Congeners Emerging from a Distillation Process” by Robin Felder, Ph.D. If you don’t have a doctorate in chemistry, you may be...

Excerpt from Shots of Knowledge: The Science of Whiskey by Rob Arnold & Eric...

THE CEREALS OUR SUGAR DADDIES Whiskey makers are thieves, stealing starch from four types of cereals—barley, corn, rye, and wheat. The treasure is locked away in the seed of the grain. The kernel is a war chest of fuel—stored as starch—intended...

Leafy Lemon

Lemon, like vanilla and salt, is an ingredient so ubiquitous in food and drinks that it is sometimes more apparent in its absence, manifested as something lacking, because it is such a good harmonizer of disparate ingredients and adds...

An excerpt from the book— The Maturation of Distilled Spirits: Vision and Patience

The reduction of alcohol from cask to bottling strength should always be done slowly, with the water and the spirit at the same temperature. Because of the hundreds of components in the alcohol, the assemblage—or blend—needs time to absorb...

Native Nuts: Liqueurs and Bitters

As autumn arrives in America, one of the great seasonal pleasures is seeing a scattering of nuts across a path and looking up to see the tree that made them. Nut liqueurs and nut bitters might seem opposite expressions,...