You have no idea how delicious a hundred pounds of fermenting molasses smells; it’s like baking cookies, really boozy cookies. Admittedly, the first time you sniff 300 liters of alcoholic mash at 10:00am on a Monday morning it’s a touch surreal. But it’s a wonderful reminder that production has begun in earnest. It’s happening. We are officially on our way. Will and I have spent the last couple of weeks refining our recipes and getting used to the still, which, like any new piece of equipment, has its own quirks and idiosyncrasies. We’ve been testing and retesting the product to make sure it fits the taste profile we are looking for, and we are getting close. Stay tuned. As we get closer to our launch, we’ll let you know about some of the exciting things we have planned.
Below are a few pictures of us working on a run.
Stay warm,
Will and Dave
