The distillates are checked for quality in the spirit safes. Generally, the first and last 10 liters of a batch — called the foreshots and the feints — are discarded, as they can be quite sharp and astringent on the nose. “Because we have no automation here, we rely on our senses to make sure everything is exactly the way we want it,” says Gracie.
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The distillates are checked for quality in the spirit safes. Generally, the first and last 10 liters of a batch — called the foreshots and the feints — are discarded, as they can be quite sharp and astringent on the nose. “Because we have no automation here, we rely on our senses to make sure everything is exactly the way we want it,” says Gracie.