Charles,
Again, I couldn’t agree more! In fact (I know this is heresy) most of my favorite beers are not microbrews.
In terms of whiskey, you make a strong and compelling argument and while I do not disagree at all, let me make a few observations from the brandy side of things.
1) In Cognac, to use the name Cognac on the product, there are a number of regulations that need to be followed (it is Europe after all). Most of these are aimed at insuring a basic quality of the product. While not touching on all of these, let me point out that it is required to use a still of less than 24hl. Why, one might ask? Because size does matter and the surface area to volume ratio has a profound influence on the final brandy. Thus, an argument can be made for micro.
But does this not beg the question of whether or not all Cognac is made in micro-distilleries? I note, that I am not suggesting that 24hl is the magic number for all distillates (whiskey I would imagine, would be different) but just that there is a magic number and technique for all classic distillates.
2) In the US, modern brandy production with traditional techniques was truly pioneered by Hubert Germain-Robin of Alambic, Inc. (who unfortunately no longer works for the company). Here in California, Hubert experimented with new fermentation techniques and the distillation of single varieties of grapes (Pinot Noir is the classic example) that were never used before in either Cognac of California. Over the years (and it took many) Germain-Robin achieved a worldwide status for quality brandy as well as other products. This, I would claim was truly artesian.
Overall, I think ‘craft’ is a loaded concept and pre-supposes a level of quality that frankly, I think is presently lacking in many of the small startup distilleries. My sense is that ‘micro’ is likely easier to define. I suggest that before defining ‘artisan’, ‘micro’, ‘craft’ or another distillery descriptor, we should focus the discussions on the definitions of the quality factors (much of which has already been done by the way) of the traditional products that the new small distilleries are trying to produce. The similarities or differences here might both shed light on the industry and suggest some possible differences that might warrant a title different from just distillery (which by the way is fine for me).