Advancing Whisky Fermentation Through Collaboration. Lallemand and Hiram Walker & Sons announce a culture collection exchange that strengthens their long‑standing partnership, combining whisky heritage and fermentation expertise to support future innovation in flavour and process development.

From Lab to Glass: Discover how innovative yeast engineering is enabling distillers to create intensely aromatic, high‑ester spirits with greater control and consistency. In this article, Haley Churchill explores how DistilaEdge™ TC is expanding creative possibilities across rum and whiskey […]

Located on the University of São Paulo (USP) campus, the Department of Food Science and Technology is home to a distinguished Sugar and Alcohol Sector, led by Professor André Alcarde. This sector is a national benchmark for research on distilled […]

Localizado no campus da Universidade de São Paulo (USP), o Departamento de Ciência e Tecnologia de Alimentos abriga um renomado Setor de Açúcar e Álcool, liderado pelo Professor André Alcarde. Este setor é referência nacional em pesquisas com bebidas destiladas, […]