Distilled is a unique, bi-annual print magazine that showcases the craft and culture of fine spirits. All features in our pages are original, independent works specially commissioned for Distilled, and cannot be found online.

Issue Three starts off in Colorado where we meet visionary Todd Leopold – affectionately known as ‘the distiller’s distiller’ – and learn about his plans to resurrect genuine 19th century American rye whiskey in the world’s only three-chamber still. Across the pond we visit Campbeltown, Scotland’s fallen whisky capital, and find Glen Scotia quietly exceeding all expectations, as is cider superstar Julian Temperley, making brandy in the West Country from root to apple to glass, and maturing some of the finest casks of spirit we’ve tasted anywhere in Britain. Derek Duncan reports from the Deep South where Erik Vonk is one of the few producers in the world to make rhum agricole from his own estate-grown sugar cane in Georgia. This leads us to Martinique, the source of his inspiration, for a cross-island journey that uncovers both the culture and characters of one of the spirit world’s most niche categories. To slake our thirst after all these miles we have Douglas Ford to guide us in making a Mezcal Last Word, the perfect accompaniment to the bittersweet story of Maraschino, as told by Faith Willinger.

In search of the perfect gift? Our publishers offer up some ideas with their old favourites and new finds in ‘Tasted’ – or you could keep it simple and send a gift subscription to Distilled as one size fits all. Enjoy!