Month: October 2018

Is “Wilderness to Bottle” the New Farm To Table?

“All fermentation begins with yeast—and each distillery’s choice of yeast can have drastic effects on the final product, especially when it comes to bourbons and whiskies, or other “brown spirits.” Whereas nearly all distilleries use commercially available yeast to kickstart their fermentation, Firestone & Robertson in Forth Worth has raised the bar even higher by isolating a proprietary yeast strain from none other than Texas’s state tree, the pecan.”

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Making Spirits Bright Photo Contest

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