Tag: Whiskey

http://www.balconesdistilling.com/ Started in 2008 in Waco, Texas, Balcones Distilling produced the first state-made whiskey in Texas since prohibition. This whiskey called Baby Blue has won praise from critics and over a dozen awards including most recently the Double Gold at the 2016 San Francisco International Spirits Competition. We spoke with Thomas Mote, Distiller and Brewhouse […]

Atmore, Alabama Nestled along the banks of Escambia Creek in Atmore, Alabama stand two non-descript buildings. No signage provides any clue as to what may churn inside, but knock on the door and you’ll enter the world of the new age of distilling in Alabama. The facility has been custom designed for production and aging […]

The history of whiskey is intimately connected to Ireland, with distilling thought to have begun in that country as early as the 11th century and has remained a major center of production since. The word itself comes from the Gaelic uisce beatha, “water of life.”

Malting Company of Ireland, Ltd. has been producing malt for brewers and distillers since 1858. Originating as a floor maltings attached to the Beamish & Crawford Brewery in Cork, MCI expanded with a Boby drum plant in 1965 in Ballincollig to supply Irish Distillers and Murphy’s. The plant was expanded in 1998 and upgraded again […]

SafSpirit USW-6 is our top-selling distilling yeast for good reason: it’s ideal for fermenting all types of barrel-aged spirits produced from grain or malt washes, and it’s very easy to work with to boot. Formerly known as SafSpirit American Whiskey, USW-6 is a natural choice for bourbon, rye, corn, or wheated whiskeys. It also does […]

Rye whiskey has deep roots in the United States, with a history that dates back to the colonial days. A combination of changing tastes and Prohibition almost killed it off, but it’s enjoying a bit of a renaissance as more new distillers and craft spirit enthusiasts rediscover its charms. Here’s a quick primer on different […]

Malt can constitute anywhere from approximately 10% to 100% of a whiskey mashbill. Its role can be simply a natural source of enzymes with which to convert starches, a source of extract in its own right, and a cornerstone of the sensory profile of the finished product, lending flavors of honey, biscuit, grain, earthiness, and […]