A discovered pre-Prohibition bottle of Old Taylor, named after a whiskey world icon, inspired a distillery to use chromatography to examine the bourbon's murky past and try to recover its flavor.
Curt and Linda Basina, the first Native owners of a distillery, opened on private land in April. They want to draw tourists to the nearby reservation, and say other tribes are following their path.
In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
The South was once a hub for sugar plantations. Now, small rum-makers are turning away from molasses, culling fresh sugar cane itself to create smooth liquors with grassy, woody or floral flavors.
Distillers must age bourbon in new white oak barrels that are charred inside. But the barrel supply is running low, and new, small craft distillers are having trouble getting any barrels at all.
In the unregulated heyday before Prohibition, distilleries in New York produced whiskey, gin, rum and other spirits. Then the industry was all but wiped out for the next 80 years. But state laws regulating distilling have been loosened and now dozens of new distilleries have sprung up.