Doublers, Continuous Doublers and Thumpers
In our distant history an ancestral distiller wasn’t satisfied with the elixir from his crude still. He no doubt had traces of grain carryover, entrainment, and greasy grain deposits called gunge (a term Americanized into grunge) and possibly patches...
How Species and Terroir of Oak Affect Flavor
Oak first appeared on earth a little over 65 million years ago. Today, oak trees grow to maturity in the temperate zones, but many of the species are shrubs and quite unsuited to barrel production. There are more than...
The Art of the Barrel
Coopering was a craft integral to the American colonies, its practitioners relatively prosperous and influential due to their centrality to the burgeoning trades of gunpowder, cement, whaling, crude oil, ciders and distilled spirits — none of which could have...
The Skinny on Canned Cocktails
For many, summertime means going to the beach and lying by the pool. Unfortunately, packing a bottle of traditional craft spirits means bringing glass, which is cumbersome and typically prohibited. One viable option for a convenient, portable and refreshing...
Crafty Consultants
Five years ago, Scott Morrison had a vision. He wanted to open a distillery to make and sell high quality spirits. His background in branding and advertising combined with a passion for food and beverage gave him the critical...
Yeast 101: Make Your Favorite Fungus Work for You
While yeast are a fungus, they are surprisingly close genetically to animals (including humans). Just like us, yeast need a vast variety of energy and nutrient sources to survive and grow. They thrive on oxygen and release carbon dioxide.
While...
Fruit & Fire
Leave it to two forward-thinking women to turn tragedy into a potentially new approach to brandy in the region that pioneered and defined the American style: Northern California. As home to trailblazers like Germain-Robin, Charbay, St. George Spirits and...
Long Train Runnin’
For 126 years, the John Bunning Transfer Station has stood where cold rails meet a spur of mountains rising from the hardened steppe of southern Wyoming. Over the generations, it’s seen its share of boxcars bringing whiskey to fuel...
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...
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...
