Moonshine

I often say that my future involves more beef not less! And we will have a future that are better and richer! Nuclear can solve this. We grow hay for animal feed indoors, 10 000 hectare plants! (Heat and

Previously, we looked at the Big Four grains in whiskey-making: barley, rye, wheat and corn. Here, we’ll explore other grain plus processes that can be done to the grains to introduce new flavors and even

METALLICA has welcomed Rob Dietrich as the new master distiller of the band's recently launched brand of whiskey. A veteran in the spirits and music industry, Rob will oversee the sourcing, blending, and

Pico Still new still brewing element Screenshots Hunter's comment we already have the wonderful picobrew on our platform but now the guys that bought us that have the STILL attachment to make the existing

My distillery is part of a farm. We’ve got 30 acres where we grow our own barley for our whisky. It’s a whisky control-freak’s dream. But barley doesn’t come harvested from the field ready for the still-house.

In America, when we think of a whiskey being smokey, we usually envision a peaty single malt, likely from Islay in Scotland. But that’s just the beginning. In the United States, distillers are using all

SAN FRANCISCO (KPIX) – Aging spirits like wine, cognac, even beer, has called for wooden casks, often oak, for aroma and taste. Now a new San Francisco startup called Endless West is making whiskey without

Whiskey is an increasingly global industry, and as distillers in more countries start producing their own versions, local conditions often put a distinctive stamp on the grain-based spirit. What’s especially

The Tax and Trade Bureau of the United States, which is the regulatory body that holds watch over the distilled spirits industry, recently proposed a slew of amendments to the existing regulations. The

Not that it has ever been hard. Fermentation is a natural process. All you need is a bit of the specialized fungi we call yeast. The Sumerians were brewing beer in 3200 B.C.; birds can become buzzed (or

I’ve done a lot of product development in my distilling career. I’ve created whiskeys for several distilleries and taught whiskey production to numerous students and clients. I’m currently an American

Several years ago, while Marianne Eaves was in the midst of renovating Castle & Key Distillery outside of Versailles, Ky., she came across an antique bottle of Old Taylor bourbon.

SAN FRANCISCO — A startup in San Francisco is trying to make an aged whiskey that’s never seen the inside of a barrel and can be produced in about 24 hours.

The group and their master distiller explain how they blast the barrels with their music for deeper caramel notes

A beverage of leisure is a serious business, Shane Bowermaster was known to declare. There can be no product of pleasure without the inverse on the end of the producer. Author: Jeff Phillips

Well everything is coming along nicely. I got the bulkhead installed on my fermwntation tank. I took a plactic drum and cut out the top of it. Got my tempreature controller set up and installed. Its a

Canadian whisky is made in Canada. Scotch whisky is made in Scotland. Bourbon is made in the United States. And Japanese whisky is made in Japan. Right? As with so many things, the answer is a little more

Most people associate the concept of innovation with modern technology – new cell phones, cooking gadgets, medical devices, video game graphics, safety features for cars, etc. However, when it comes to

Project // Kitchen Alchemy Cooking, Brewing and Distilling. Part 0: Introduction Alchemy names the ancient art of purifying or perfecting objects by using basic laboratory techniques, some philosophical