Craft Spirits Weekly
Welcome to the 104th issue of Craft Spirits Weekly , a service dedicated to bringing you the news most important to the craft spirits distiller. Check your inbox every Thursday to find a curated selection of articles and news pieces from the American Craft Spirits Association.
Virginia Tech Researchers Conduct Sensory Study on Whiskey Aging
Despite its rapidly increasing popularity, a formal sensory study on the aging characteristics of American whiskeys has never been published. Assistant professor Jacob Lahne and research associate Katherine Phetxumphou, of Virginia Tech’s Department of Food Science and Technology, are using the department’s Sensory Evaluation Lab to conduct a two-part study on how humans perceive the changes in smell and taste that occur throughout the aging process of different American whiskeys. (The Whiskey Wash)
Room Block Expires Soon! Book Now for ACSA Convention & Trade Show
Join fellow producers and other industry experts for the largest gathering of licensed craft spirits producers in the U.S. We'll be in Minneapolis, Minnesota February 10-12 with some cool pre-convention programs planned. And book your room now to take advantage of the exclusive discount rate of $119/night. The room block expires January 15!
Distillers Making Name for Themselves in 'Beer City' Grand Rapids
Even though Grand Rapids is unquestionably Beer City, USA, the emerging craft spirits industry in town has had a productive 2018, and local distillers plan to hit the ground running in 2019. (Grand Rapids Business Journal) 
Oregon's Stillwagon Distillery Invites Community to Lemon-Zesting 'Party'
Stillwagon Distillery hosted a work party Saturday inviting community members to its tasting room to help zest hundreds of lemons for one of its limited, handcrafted rum drinks. (The World)
Colorado's Telluride Distilling Opens New Tasting Room
Fans of Telluride Distilling Company’s libations won’t have to travel to Lawson Hill any longer to enjoy local liquors, as the company opened Saturday a new tasting room in the Franz Klammer Lodge in Mountain Village. (Telluride Daily Planet)
Tennessee's Samuel Bryant Distillery Raises Funds for Therapy Center
Members of the community came together to toast the new year at the Samuel Bryant distillery Monday night. The New Year’s Eve event is a fundraiser for the Carl Perkins Therapy Center. (WBBJ-TV)
Austin's Uncle Billy's Introduces New Coffee Liqueur
Uncle Billy’s Brewery & Smokehouse is expanding its line of distilled spirits with the release of Muddy Water coffee liqueur. (BevNet)
Virginia's KO Distilling Announces New Cask-Strength Releases

KO Distilling out of Manassas, Virginia has released cask-strength versions of its American whiskey portfolio, which includes a bourbon, a wheat whiskey and a rye. It’s a new twist for the young distillery’s lineup of aged whiskeys, which itself debuted two years ago. All three whiskeys are made grain-to-glass in Virginia, aged a minimum of 24 months, and bottled at around 61 percent ABV. (The Whiskey Wash)
Ann Arbor Distilling Releases Pair of Brandy-Based Liqueurs
The Water Hill Cherry Liqueur is made with Michigan-grown cherries. The liqueur begins with Ann Arbor Distilling Co’s Cherry Brandy and a “delectable blend of sweet and tart cherry juice, transforming our crystalline brandy into a deep, ruby liqueur.” says master distiller John Britton. (
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