Posts by Amanda Koehler
The Role of Oxygen in Aging Spirits: Friend or Foe?
Exploring the Subtle Science of Oxidation in Maturation Ask any distiller what makes a well-aged spirit truly exceptional, and you’ll get a familiar answer: time, wood, and air. While the…
Read MoreSo You Think You Don’t Like Rye Whiskey?
Rye whiskey has a bit of a reputation. Some drinkers swear by it, while others wrinkle their noses before the cork even pops. Maybe you tried a harsh pour years…
Read MoreCocktail of the Month: The Hot Toddy
When the temperatures drop and the first frost clings to the fields, there’s no better way to thaw out than with a classic Hot Toddy. It’s the kind of cocktail…
Read MoreWinter Farming: Preparations for a Great Whiskey Harvest
For a distillery rooted in the farm, whiskey begins long before it reaches the barrel. It starts in the soil, with the grains grown through the cycle of the seasons.…
Read MoreWild Fermentation in Distilling: Risks and Rewards
When most distillers talk about fermentation, they think in terms of control: precise yeast strains, carefully measured nutrients, and well-maintained fermenters. But there’s another path—one that leans into the unknown.…
Read MoreCocktail of the Month: Salted Caramel Apple
There’s something magical about autumn. The air turns crisp, the leaves put on their fiery display, and the first sip of warm cider at the orchard feels like a homecoming.…
Read MoreTech on the Farm: How Modern Innovations Support Regenerative Agriculture
At first glance, farming and technology may seem like two distinct worlds—one rooted in soil and seasons, the other in circuits and screens. But on today’s regenerative farms, the two…
Read MoreThe Role of Copper in Distillation: More Than Just a Material
Copper has been central to the art of distilling for centuries, but its role is not simply traditional or aesthetic. For distillers, copper is a functional partner in the production…
Read MoreCocktail of the Month: Massey Mule
As the seasons shift and the air takes on a crisp edge, there’s nothing quite like a cocktail that balances warmth, brightness, and a touch of spice. Enter the Massey…
Read MoreBeyond the Mash Bill: Using Unconventional Grains in Whiskey Production
When most people think about whiskey, they picture a handful of familiar grains—corn, rye, barley, and wheat. Together, these staples form the “mash bill,” the recipe that defines a whiskey’s…
Read More