cowdery Posted May 15, 2011 Share Posted May 15, 2011 When I first posed this question here a couple of years ago, I did it, admittedly, in a confrontational way that wasn't conducive to thoughtful discussion. I hope to avoid that mistake this time, because it's still a topic worthy of discussion. It's a topic that is healthy for this industry to talk about in an in-industry forum like this one. One way to frame the question would be what makes micro-distillers more 'craft' than macro-distllers? But the more fundamental question underpinning that one is, what is craft? I was prompted to ponder this again because someone in another thread mentioned using "malted and pre-gelantized rye flakes" to make, presumably, rye malt whiskey. I know of one macro-distillery that has made whiskey using rye malt but they bought malted rye from a maltster and milled it themselves. Obviously, the flakes are a much more processed ingredient so, in that case, who is the craft distiller? But maybe more-processed/less-processed isn't a crucial distinction. Maybe a proper definition of 'craft' isn't just 'someone who makes everything from scratch.' Maybe that's one way to be 'craft,' as in practicing the craft in an historically authentic way, but perhaps another way is to use the full range of modern tools, methods, and ingredients to make new, unique, and innovative products? Craft should be non-industrial but should it necessarily be un-modern? That's just one possible dichotomy. There are many others. What do you think? (If any moderator is so inclined, please correct my spelling of 'philosophical' in the subhead.) Link to comment Share on other sites More sharing options...
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