Production & Process

The Sourcing Transition

New distilleries that make aged spirits always face the same problem: How can they build their brand and business before their own spirits are ready? Some distilleries have the patience and resources simply to wait, laying down whiskey or...

The Principal Features of Stripping Stills

Stripping is the process used to separate the alcohol from the water in grain fermentation’s “beer,” or in the case of molasses, “dead wash.” Different terms may be used for other substrates. In the case of beer, it contains spent...

Canadian Whisky in Three Periods

Canadian whisky is one of four recognizable global whisky styles. In all, more than 17.5 million 9-litre cases are sold annually in 160-plus countries, and it is the second best-selling whisky in America. One brand alone — Crown Royal...

Sustainability in the Age of COVID-19

“We must free ourselves of the hope that the sea will ever rest. We must learn to sail in high winds.” – Aristotle Onassis I have two Kurdish refugees living above my garage. Whenever I feel overwhelmed by how much my world has changed since...

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...

Victoria Distillers’ Unique Approach to Sustainability

Sustainability is increasingly important to consumers (and the environment), and many distilleries are actively prioritizing sustainability initiatives tailored to their local conditions. Victoria Distillers, located in Victoria on Vancouver Island in British Columbia, has pioneered a unique approach that...

A Real-Time Technique for Analyzing Congeners

Note: The authors are proud to present the findings of a study we conducted with funds from the first grant awarded from ADI’s Research Endowment, created to further the advancement of knowledge in the craft distilling industry. Our study...

Mash: Chemistry 101

Sometimes it’s good to go back to the basics. A refresher on a seemingly familiar topic can be… well, refreshing. Mash chemistry is one of those topics that a lot of folks feel like they have a solid handle on....

Book Reviews

The Cocktail Bar: Notes for an Owner & Operator by Chall Gray Hayward, White Mule Press, 2018 122 pages $25 ISBN: 9780996827799 Chall Gray has opened six bars including Little Jumbo, in Asheville, NC, and he leads the bar-consulting firm Slings & Arrows Consulting. With...

Adventures in Co-Packing

In 2013, Caitlyn Krug moved to Spain after graduating from the University of California, Los Angeles. She aspired to work in the hospitality and tourism industry and took a job as a bartender in the Basque Country region. It...