Amalgam’s Experimental Cherry Reduction Beer

The Denver brewery uses a centuries-old technique to extract deep, complex notes from sour beer, barrels, and fruit

To produce in the traditional ice wine style requires patience. Grapes—while still on the vine—are frozen and subsequently concentrated, as the water within freezes but the sugars do not. When pressed, their juice proves far richer, deeper, and sweeter. Using this centuries-old concept as a starting point, Amalgam Brewing co-owners Eric Schmidt and Phil Joyce sought to replicate a similarly complex and concentrated beer. Beginning with …

Wolves Whiskey Debuts With a Complex Blend

Featuring rye and a pair of whiskeys made from craft beer

Distilled in California using a style of still that’s been widely retired, Wolves Whiskey launches with a proprietary blend of three experimental spirits. Though percentages aren’t disclosed, their “First Run” whiskey (the official title of this release) is a blend of a “whiskey distilled from craft stout beer, aged in French Oak for eight years, a whiskey distilled from craft pilsner beer, aged in New …

Studio Tour: Grain Surfboards Partners With Glenmorangie Single Malt Scotch Whisky

In Maine, two brands unite for an exclusive collaborative product

While it might seem insane, the best surf for Northeasterners occurs in the colder months—thanks to the Atlantic’s hurricane season. From October through December, the East Coast is battered incredible glass-smooth waves and it’s not uncommon to see a slew of wet-suited bodies bobbing up and down in the water in York, Maine—like we did when we visited recently. And some of those surfers might be …