Posts by Amanda Koehler
Holiday Cocktails for Cozy Nights: Meet The Ski Lift
When the holidays roll in, so does the season of twinkle lights, warm gatherings, and toasts shared with the people who make life brighter. At Eight Oaks Farm Distillery, we’re all about crafting spirits—and cocktails—that taste like memories in the making. This year, we’re celebrating the flavors of winter with a lineup of holiday cocktails,…
Read MoreThe 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 first two are easy to measure, it’s the third — oxygen — that quietly works behind the scenes, shaping aroma, color, and flavor in ways…
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 ago and never looked back. Or maybe you’ve just heard it’s too spicy, too bold, too much. But here’s the truth: good rye whiskey —…
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 that feels like a warm blanket — simple, soothing, and steeped in centuries of tradition. A Toast to History The Hot Toddy’s roots stretch back…
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. Winter may seem like a time of dormancy, but for farmers, it’s a season of preparation—laying the groundwork for healthy crops that will one day…
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. Wild fermentation, the practice of allowing native or ambient yeast and bacteria to ferment a mash or wash, introduces an element of unpredictability that can…
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. For many of us, fall tastes like apples, caramel, and just a hint of salt on the breeze. That memory is exactly what inspired this…
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 go hand in hand. Technology isn’t replacing time-honored practices; it’s enhancing them, giving farmers the tools they need to nurture healthier soil, conserve resources, and…
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 of high-quality spirits, influencing everything from heat transfer to chemical reactions that shape aroma and flavor. While stainless steel and hybrid designs are increasingly common,…
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 Mule—a farm-fresh twist on a classic. Crafted with Eight Oaks American Vodka, zesty lemon, local apple cider, and a lively splash of ginger beer, this…
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