Sunday, January 3, 2016

A taxonomy of "craft" distilleries

The on-going debate over the meaning of the term "craft" in whiskey-making shows no signs of ending. (Even though, as is so often the case, the answer is waiting to be found in the dictionary: "Craft: skill used in deceiving others.")

Here, though, are the broadly accepted definitions of some other terms you may hear used to describe your favorite new distillery:

  • Grain to glass: A distillery that turns grains into bottled spirits. In other words, a distillery. Even MGP is bottling these days.
  • Flour to flask: A distillery that couldn't afford a milling machine but does have a gift shop.
  • Soil to slainte: A distillery that grows its own grains and has a tasting room. Just as well, because after all the pretensions about growing their own grain, you really need a drink.
  • Tanker to tasting: A "distilling company" that "produces" its "own" spirits, often according to an "old" "family" "recipe."
  • Cradle to grave: Diageo's vision statement. Resistance is futile, or at least discouraged.
  • Farm to under-the-table: A moonshiner.

1 comment:

  1. I do enjoy a bit of cynicism in the morning.
    At the end of the day distilleries are all factories (whether large or small) making spirit.
    For me the skill lies with the blender in mixing the casks/vats/grain/malt/rye/corn together to create a tasty drink for us - the consumer - to enjoy.