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Meet the Creators Who Make Craft Whiskey Possible

Meet the Creators Who Make Craft Whiskey Possible
Heidi Korb and her father, Russ Karasch, provide craft distillers with custom barrels from Black Swan Cooperage. (Photo by Peter Garritano)
“Folks in the craft spirits industry are looking to make differentiated products,” says Dave Green, president and CEO of
Skagit Valley Malting in Washington. “You can’t do that with commodity ingredients.” Green supports small-scale distillers, valuing flavor over yield, with locally grown grains like Obsidian, an exotic barley variety originally from Egypt, and Skagit white club wheat, introduced to the Pacific Northwest from Spain in the 1700s.
Green’s customers include forward-thinking whiskey makers like ....

New York , United States , Skagit Valley , Pedersen Farms , Russ Karasch , Dave Green , Peter Garritano , Rick Pedersen , Scott Moore , Allen Katz , Christian Krogstad , Tom Potter , Heidi Korb , York Distilling Co , Life Sciences , Cornell College Of Agriculture , Black Swan , Skagit Valley Malting , Pacific Northwest , Black Swan Cooperage , Honey Comb Barrels , Honey Comb Barrel Alternative , Wiggly Bridge Distillery , Far North Spirits , Space Makers , Dalkita Architecture ,

The Space Makers: Dalkita Architecture and Construction

The Space Makers: Dalkita Architecture and Construction
Scott Moore (right) of Dalkita Architecture specializes in distillery design, creating spaces for whiskey makers as large as Stranahan s in Colorado.
Few commercial architects are up for the challenge of taking a restaurant or other modestly sized space in a populated area and sticking a flammable-liquid factory inside. “That’s in a nutshell what a distillery is,” says Scott Moore, co-owner of
Dalkita Architecture and Construction. Since they often exist in city centers, or are retrofitted into old buildings, craft distilleries present a unique set of challenges. Moore has designed several distilleries in spaces that are no larger than a New York City apartment, just 300 to 500 square feet. “Microdistilleries become more complicated than, say, Beam [Distillery],” he says. ....

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