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Process

Optimize Project Cost with Foresight: Insights into Planning Your Next Distillery Project

An increasingly competitive marketplace challenges distilleries to plan new distillation facilities, or upgrade existing ones, with more careful attention to the three components of every project: scope creep, budget overrun and schedule slips. Any of these evil triplets can...

The Quest for Local Grains

“We are ready for our first batch of whiskey!” my husband Steve exclaimed. “Where’s the grain?” For two years we had spent every evening, weekend and holiday building our distillery from the ground up. How could it be that suddenly...

80 Years of Rapid Maturation Studies — Why Are We There Yet? Part 1...

Following on from many questions we receive about testing for “rapidly matured” spirits, and from a visit, in June, to the Worldwide Distilled Spirits Conference held in Glasgow, Scotland, a short review of some factors and variables that play...

Vanilla

Vanilla is the orchid with the world in its thrall. Often orchids are considered to be rare, and indeed some of the 113 wild species of vanilla are. But domesticated vanilla vines occupy more than 271,391 acres of land...

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...

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...

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...

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...

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,...