Of Diameters and Computers: How to Distill a Whole Lot of Whisky
When making millions of gallons of bourbon and scotch each year, still size and number scale up tremendously.
When making millions of gallons of bourbon and scotch each year, still size and number scale up tremendously.
Both inventory management software and institutional wisdom come into play at the biggest whisky distilleries.
Mega-distilleries use fertilizer, continuous fermentation, and other innovative techniques to get the most of out of yeast.
Once the whisky is made, large-scale distilleries have to dispose of wastewater, spent grains, and other byproducts.
Bigger isn’t necessarily better, but for whisky makers, size does matter.
The biggest distilleries in the world make some of the most highly sought-after bourbons, scotches, and Japanese whiskies.
No matter what ingredients you have at hand—or lack—there’s a way to master the mixology of a great whisky cocktail.
Even if you’re out of mint, a refreshing Julep is still within reach.
Keep the whiskey in balance with sweet and tart flavors, and you can tweak the Sour to suit every palate.
Got whisky, ice, and fizzy water? You’re on the way to a flawless Highball.
Modify the whisky, vermouth, bitters, and other elements to create a Manhattan perfectly suited to your taste.
Whisky, sugar, and bitters make the ideal template for infinite cocktail variety.