Craft Spirits & Distilling

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Articles

Teatime in the Distillery: Incorporating Tea into Spirits

3 weeks ago | spiritsanddistilling.com | Courtney Iseman

While tea can be an elegant base for liqueurs and bitters, aptly balancing sweetness and rounded mouthfeel with its bitterness and tannic quality, it lends itself just as beautifully to spirits such as vodka and gin. Especially for small-batch distillers, tea also offers a wide range of options for use and tremendous potential for experimentation.
Distilling with Triticale: Upside on the Field, and in the Glass

4 weeks ago | spiritsanddistilling.com | Hollie Stephens

Triticale may be little used and little known, but it has history and a lot to offer both farmers and distillers. However, this hybrid of wheat and rye has been slow to gain ground as a workhorse in the stillhouse. The grain has its origins in Scotland in the late 1800s, but systematic breeding only got off the ground in the 1960s. For farmers, triticale offers some great benefits.
Spill the Tea: Spirits that Harness the Flavors of Camellia Sinensis

1 month ago | spiritsanddistilling.com | Courtney Iseman

Tea is the world’s second most consumed beverage after water. It’s a vital staple in so many cultures and a centerpiece of traditions. With its many varieties and plethora of botanicals and spices, tea is a powerful flavor source that can set spirits apart with aromatic nuances and cultural ties. Add it to a cocktail, and you’ve unlocked new levels of flavor complexity—not to mention sensory elements such as tannins, creaminess, and smokiness.
Nanodistilling: Small but Mighty-and Creative

1 month ago | spiritsanddistilling.com | Courtney Iseman

For all the challenges that nanodistillery operators face, it’s important to remember that there are certain benefits. With smaller volumes, local focus, and often a tasting room at the core of the business model, these distillers typically have the freedom to try things that bigger players never could. While R&D should matter to any successful producer, the reality is that larger distilleries with wider distribution don’t have the same flexibility to experiment.
Microdistilling for Maximum Flavor Differentiation

2 months ago | spiritsanddistilling.com | Hollie Stephens

For distillers making gin and naturally flavored vodka, using unique infusions of local or novel raw ingredients can be a valuable differentiator. Some nano distillers, meanwhile, choose to stay small, so they don’t have to make any compromises. “I often get asked if I’ll expand, why don’t I produce more bottles,” says Justine Schroder, owner of Mt Fyffe Distillery in Kaikōura, New Zealand.
Fun with Fungi: Distillers Make Magic with Mushrooms

Mar 26, 2025 | spiritsanddistilling.com | Courtney Iseman

If you’re a distiller trying to tap into new flavor profiles—or connect to the storytelling of foraging or growing your own ingredients, or engage with wellness-conscious, functional-beverage-loving customers—it might be time to consider how to incorporate mushrooms into your lineup. The number of distillers working with fungi are still relatively small, but if you look hard enough, you’ll find mushrooms in product categories from vodka to gin to whiskey.
The Synergies of Brewstilleries

Feb 27, 2025 | spiritsanddistilling.com | David Nilsen

When Bill and Johanna Welter decided to add a small brewery to their Journeyman Distillery in Three Oaks, Michigan, it was 2016—five years after they had opened. Craft beer was booming at the time, and the Welters saw a chance to entice beer lovers to their destination facility. However, they ran into a series of obstacles along the way, and by the time they released their first beer—in July 2024—the Welters had an appropriate name for the fledgling brewery: Sea of Monsters.
Aquatically Aged Spirits: A Taste of the Past (with Modern Legal Hurdles)

Feb 25, 2025 | spiritsanddistilling.com | Hollie Stephens

In years gone by, when barrels of spirits such as rum and whiskey were transported between continents by boat, the combination of agitation and time led to a nicely matured product that tasted much better on the shores of the destination than it would have upon leaving the origin point. Today, some producers are reviving that historic tradition of aging spirits on the water. However, it’s an endeavor that comes with challenges.
Small Spaces, Big Results: How Nanodistilleries Can Succeed with Compact Setups

Feb 7, 2025 | spiritsanddistilling.com | Courtney Iseman

Craft distillers in today’s market are facing uncertainty, but the way through it may involve leaning into what makes them distinctive: Stay small, be nimble, and work creatively within your means. While nanodistilleries come with their own challenges, they’re also well poised to keep costs manageable and focus on nurturing customer relationships in their communities.
Village Comforts: Countryside Distilling in Franconia

Jan 16, 2025 | spiritsanddistilling.com | Ryan Pachmayer

With the thickest concentration of breweries per capita anywhere in the world, Bavaria’s Franconia region is known as a paradise among those who enjoy excellent, rustic lager beers. What’s less well-known is its fervent distilling culture, which exists in and around the villages that dot the countryside. Many of these distilleries are tiny, attached to a local brewery and its restaurant-pub, there to satisfy the frequent desire for a stomach-settling schnaps after a hearty meal.