The Stockhausen Method What if whisky wasn’t limited by time? For decades, the industry has relied on one assumption: Quality comes from long barrel aging. But that assumption is being challenged. The Stockhausen Method takes a different approach. Instead of relying solely on barrels, it focuses on what actually drives maturation: Surface interaction. Temperature control. Flavor extraction. Traditional barrels limit contact between wood and spirit. This method increases it significantly. The result? A process that can take a young whisky and develop complexity in weeks, not decades, while maintaining a profile that competes with much older expressions in blind tastings It also addresses something the industry rarely talks about: – High evaporation losses – Significant wood waste in barrel production – Long capital lock-up tied to aging inventory This approach isn’t about replacing tradition. It’s about questioning where tradition limits progress. For operators and buyers, the real question becomes: Do we value the process or the outcome?

The Competition & Markets Authority (CMA) in the United Kingdom has initiated an in-depth investigation of the Ghent, Belgium-headquartered Vandemortele NV’s acquisition of Délifrance S.A.

The Competition & Markets Authority (CMA) in the United Kingdom has initiated an in-depth investigation of the Ghent, Belgium-headquartered Vandemortele NV’s acquisition of Délifrance S.A.

Exploring Innovation in Kentucky Bourbon: The Maker’s Mark "Stewards" Release In the latest episode of Your Bourbon Journey, Wayne and I analyze the third release in The Maker's Mark’s 2026 Wood Finishing Series. "The Stewards" is a unique expression—not just for its flavor profile, but for its purpose. It honors the operations teams at Star Hill Farm who manage the delicate process from fermentation to bottling. From a production standpoint, the use of 10 virgin toasted American oak staves creates a fascinating secondary maturation that shifts the classic wheated bourbon profile toward deeper, more earthen notes of cocoa and toasted marshmallow. Whether you are interested in the distillery's innovative wood-finishing techniques or looking for market insights on value-buys, this review covers it all. Watch the full analysis here: https://lnkd.in/gCXZF5Py #BourbonIndustry #WhiskeyMarketing #MakersMark #ProductReview #KentuckyBourbon #BeverageIndustry #YourBourbonJourney

The Arrhenius equation isn't just an abstract formula in a chemistry textbook. It is the invisible architect of our food governing the creation of flavor, the limits of safety, and the exact lifespan of our daily bread

Real Producers. Real Performance. By Josh Couch: https://lnkd.in/eem_e7pT As we head into the World Pork Expo, one question matters more than ever: does the system actually hold up in real-world conditions? In this new commentary, Josh Couch from ADA Enterprises, Inc. . explores why real performance in pork production isn’t about hype—it’s about consistency, execution, and systems producers can trust every day under real pressure. A strong perspective heading into WPX.

From pioneering wine chemistry research to shaping generations of students and wine industry leaders, Dr. Andrew Waterhouse has helped define the global impact of the UC Davis Department of Viticulture & Enology. In this video, Dr. Waterhouse reflects on his journey, research, and the evolution of wine science at UC Davis. His work on wine phenolics, oxidation, and quality has influenced both academia and the wine industry worldwide. Watch the full interview here: https://lnkd.in/gmj-a4qv University of California, Davis | UC Davis College of Agricultural and Environmental Sciences

LOINC is moving to monthly releases in 2027. Make sure you are ready for the change. Terminology evolves at a high rate of speed. You must make sure you are working with a correct and complete terminology set.

Whisky making will always be an art – but at Greenbanks, we’ve incorporated a process control system to honour that art with precision. From day one, our focus has been to create a high-tech distillery powered by Tasmanian ingenuity, engineering and automation. Not to replace craftsmanship, but to protect it. From grain delivery through to distillation, every process step is seamlessly connected, controlled, and repeatable. All of it working together so the system can be run by a single operator (even remotely) reducing human error, enhancing safety, and ensuring every part of the process runs exactly as it should. What does that mean in the glass? For our contract partners and our own whisky production, it means confidence in every run – consistency you can rely on, quality you can taste, and repeatability that allows you to scale without compromise. Because while great whisky is shaped by time, character, and intent… process control with precision ensures it’s delivered, every single time.

CaskX was featured in Monarch Magazine with CEO Jeremy Kasler, discussing the dynamics of the CaskX platform and how investors are helping support the future growth of bourbon alongside distilleries. 🤝 From long-term value creation to hands-on distillery experiences, the conversation explores how bourbon is evolving into a new kind of asset rooted in craftsmanship, patience, and legacy. Read the full feature: https://lnkd.in/gwkZWaGb