• House Spirits Slabtown Whiskey Review

    Slabtown Whiskey

    Whiskey is a quintessentially American spirit built on top of the foundation of heritage American grains, corns and woods. It’s something that, as a country, we are very adept at producing.  Having this amazing spirit in the hands of small batch artisan distillers is a whiskey lover’s dream come true. Unfortunately, so far, that dream hasn’t been fully fulfilled. Whiskey is an extremely expensive proposition that requires strong capital, good craftsmanship and the most expensive element in the equation – time.  Unfortunately, the economic realities of craft distilling don’t often provide the luxury of time.  The need to start generating income off whiskey and a desire to do more than gin or vodka has created a new wave of young whiskeys on the market. Some of these whiskeys are completely unaged and are sold as White Dog, White Whiskey or New Make Spirit, while […]

     
  • 2011 American Distilling Institute Conference Moves to Portland

    Bill Owens Serves Barrel Proof Whiskey

    The American Distilling Institute announced that it’s bringing its annual ADI Conference and Vending Expo to Portland, Oregon, April 4-8th, 2011. The event will be held at McMenamins Edgefield Distillery with sponsorship from Rogue. In a press conference held at the Green Dragon (one of Rogue’s brew/distill pubs), Jack Joyce, founder of Rogue, talked about the vision of Oregon becoming a fermentation capital of the US with craft beer, wine and spirit making. At the heart of this drive is the notion that legalizing home distillation is a key to the future of the craft distilling industry, and that he felt Oregon could be a place where such legislation could take place. Bill Owens, the founder of the American Distilling Institute, and co-author of The Art of Distilling Whiskey and Other Spirits: An Enthusiast’s Guide to the Artisan Distilling of […]

     
  • Urban Farmer’s Revolutionary Custom Whiskey Program

    Urban Farmer’s Revolutionary Custom Whiskey Program

    Before prohibition it wouldn’t be uncommon to find a still inside most farm houses. Farmers used to preserve the value of their grain by distilling what they didn’t sell at market into whiskey and then selling it outside of the harvest season. Local, small batch whiskey used to be extremely common in America, but the practice was almost completely eradicated by the temperance movement in the 1920s and the ban on the production and sale of alcohol in America. We are now in a spirits renaissance with a significant number of small, artisan micro-distilleries re-emerging across the country. This explosion has created a frenzy around unique, local artisan spirits. In Portland, Oregon, one restaurant has built a bridge between the old farmhouse still and the micro-distillery boom, taking the plunge to create one of the first custom restaurant whiskeys. Created […]

     
 
 
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