Winter 2018 Issue
Turning the Lights Back On at a Historic California Brandy Distillery
Master distiller and blender Hubert Germain-Robin is helping E & J Gallo Distillers bring the historic McCall Distillery in Sanger, CA, out of mothballs....
Spiritual Training: How to Get a Formal Education in Distilled Spirits
In the spirits field, it’s rare to find someone with a formal education in distilling. While many master distillers have a strong chemistry background,...
Interview: Spirit Hound Distillers, Craig Engelhorn & Wayne Anderson
A “little” brewery by the name of Oskar Blues brought Craig Engelhorn and Wayne Anderson together. Meeting and working there in the late 1990s/early...
A Contractor’s Guide to Building a Distillery
The road to success is always under construction.
—Arnold Palmer
The advancement of any craft requires constant tweaking and fine-tuning. With distilling we find this to...
The Nature of Colorado Distillers
Colorado is a kaleidoscope of craft distilling. Every aspect of the spectrum of craft distilling has a model here, from world and national brands...
Book Reviews Winter 2018
Julep: Southern Cocktails
Refashioned
Alba Huerta and Marah Stets
(California: Lorena Jones Books, 2018).
240 pages
ISBN: 9780760351734
$25.00
Named Bartender of the Year in 2014 by Imbibe magazine, Alba Huerta...
Make Your Voice Heard
On October 19, 2018, the Alcohol Tax and Trade Bureau (TTB) published its Strategic Plan for Fiscal Years 2018–2022. TTB’s second strategic goal of...
22 of the World’s Best Bars
When you visit over 600 restaurants and bars every single year, some call you obsessed. They aren’t wrong. When it’s your work and your...
United We Thrive
In 2007, fifteen curious classmates with one shared goal — to learn the art of commercial craft distilling — attended the first American Distilling...
The Rise of the B Corporation
One of the greatest consumer shifts in America over the last thirty years has been back toward buying from local producers, away from larger...
Turning Around the Social Media Time Suck
Whether you love it or hate it, I think we can all admit that social media is here to stay. Selfies, never-ending foodstagrams, motivational...
The Alchemist
There wasn’t much in the way of coursework for distillers in the early 2000s, and early adopters in American craft distilling relied on the...
Matching Whiskey Production with Sales
Sales need to grow, right? But first, whiskey needs to age. Those distillers that have been making whiskey for a while now have probably...
Interview: Denver Bar Manager, Chad Michael George
St. Louis-born Chad Michael George has been keeping busy the last few years. He oversees the drink menu and staff at Denver’s celebrated The...
The Dodo Bird of Distillation Resurfaces
The distilling community got a small jolt of reverse innovation when Leopold Bros. began using a once-extinct style of still, based on designs from...
TTB vs FDA
When it comes to understanding the authority differences between the Food and Drug Administration (FDA) and the Tax and Trade Bureau (TTB), there is...
How Do You Define an “American-Style” of Rum?
Rum is the most malleable of spirits. It’s a liquid shape-shifter that can vary by region and culture, from the full-bodied double-retort pot still...
