Summer 2019 Issue

American Distilling Institute 2019 Conference and Expo

Roaming 50,000 square feet of expo floor in the massive Colorado Convention Center feels like a workout. But such a workout in the distilling...

Hit Your Mark with Focused Local Marketing

In a world where “FASTER! FURTHER! BIGGER!” is often seen as best, it’s easy to get caught up in that mentality yourself as a...

Juice, Peel & Pith

How can a single fruit provide three contrasting flavors, extractable separately or in combination? Easily enough when it is a citrus fruit, and those...

The Fixative Effect

A bartender serves up an ice-cold Martini. (If it helps you visualize the scene, let’s say it’s a 7:2 ratio, served up with a...

Interview with Felix Cohen, Bar Manager at Every Cloud

Felix Cohen is a much-needed figure in the London bar world, though web development is his “other” career. As the owner of the tiny,...

13th Annual Judging Award Winners

The 2019 Judging of Craft Spirits once again showed itself to be a unique snapshot of the industry. Spirits entered into the competition this...

Summer 2019 Book Reviews

The Nano Distillery: The Future of Distilling Compiled and edited by Brad Plummer and Andrew Faulkner (Hayward: White Mule Press, 2018) 148 pages $25.00 ISBN: 9781732235403 New from ADI’s White...

Louisville 2.0

There is a fresh wind blowing in the historically reverent city of Louisville. Yes, bourbon still reigns, even controls, the region and longtime distilleries...

Alan Bishop: Alchemist of Spirits of French Lick

Alan Bishop and his family have some history in distilling, and he has grown into someone who embodies the designation “master distiller,” even though...
Head distiller Seth O’Malley pours tastes for people as one of the bus tours stops in the tasting room at Townshend’s Distillery.

Customer Service in the Distillery

The tasting room in many cases is the only way distilleries can connect directly with consumers outside of the three-tier system. Other than the...