The world’s biggest distilleries use so much grain that they need sonar to measure their silos.
When making millions of gallons of bourbon and scotch each year, still size and number scale up tremendously.
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.
Behind the scenes of your favorite local whiskey, coopers, maltsters, farmers, and other tradespeople are making key contributions.
Dalkita Architecture and Construction designs craft distilleries for the likes of Stranahan’s in Denver.
Washington’s Skagit Valley Malting provides custom grains to a number of craft whiskey makers, including Westland Distillery.