Whiskey: New microdistillers

“Americans have been making whiskey for longer than the States have been United,” said Emily Kaiser in Food & Wine. In recent years, more lenient laws have spawned a subculture of small-batch distillers driven by “a passion for local ingredients and a love of history.”

Dry Fly Distilling

Spokane

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Kent Fleischmann and Don Poffenroth produce a lean, aged whiskey with “pleasing notes of orange peel and tobacco” from state-grown wheat.

Charbay Winery & Distillery

St. Helena, Calif.

All whiskey starts as beer mash. Charbay translates beer styles into hop-rich IPA whiskeys and a new one distilled “from brewed pilsner beer.”

Corsair Artisan Distillery

Nashville

Andrew Webber and Darek Bell have created a “terrific white whiskey”—aka moonshine— made from 100 percent rye.