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 …

Stonecutter Spirits, Vermont

Not even a year old, the award-winning aged gin makers release their first whiskey

Traditionally, gin is a clear, unaged spirit but the industry is warming up to the concept of adding another dimension to the juniper-flavored spirit. Australia’s Four Pillars soaks their scrumptious gin in nine French oak chardonnay barrels; Utah’s Beehive Distillery does something similar. Not even a year old, Middlebury, Vermont-based Stonecutter Spirits’ flagship product—the Single Barrel Gin—is aged in bourbon barrels, and has already become …