The Art + Science of Distilling

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Embracing The Blended Experience

March 24th, 2021

Written by Jason Dobson, Business & Creative Director, Contagious UK

“The Blended Experience” was a topic of conversation at Contagious pre-pandemic, and current events have only helped to further justify it as a core part of our approach in shaping the Direct-to-Consumer journey. There are a vast variety of the experiences that challenge the application of design in physical environments— including distilleries, brand homes, visitor centers, and retail— as well as in the education and promotion of new and existing products.

Now more than ever, brands need to engage with their customers and influencers. The primary challenge, as I see it, is to make sure that they can respond to this need through the provision of accessible experiences within the given set of circumstances.


The Spirit of Survival: Evolving Ethanol, Tannins

March 10th, 2021

Written by Luis Ayala, Founder of Rum Central, Got Rum? magazine & The Rum University

People who appreciate aged distillates— regardless of the spirits category— rarely stop to think about the evolutionary paths taken by nature in order to make their beverages possible. We rely on yeast’s prowess in “chemical warfare” to produce ethanol, which we later infuse with tannins that were originally evolved by plants as a defense against predation. So while yeast has evolved the ability to produce alcohol to fend off bacteria and fungi, it is humans’ appreciation for ethanol that has ultimately ensured the large-scale propagation and perpetuity of yeast— it begs the question: “who serves who?”


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