Caitlin and I went to Maker’s Mark Distillery yesterday and took the free tour. I’d been there before a few times with my family, but it was still a great time. It’s a beautiful place. And there are few smells I enjoy more than sweet mash fermenting in 12-foot cypress barrels. I’m glad that there are still some companies small enough that it only takes 30 minutes to see their entire facility and production process. It’s still on a human scale, something that I can understand and at least fathom being able to replicate. If all else goes to hell, I still have faith that there will be people out there making liquor. I hope it’s true — if all else goes to hell, I’ll probably want to get very, very drunk.

Caitlin and I went to Maker’s Mark Distillery yesterday and took the free tour. I’d been there before a few times with my family, but it was still a great time. It’s a beautiful place. And there are few smells I enjoy more than sweet mash fermenting in 12-foot cypress barrels. I’m glad that there are still some companies small enough that it only takes 30 minutes to see their entire facility and production process. It’s still on a human scale, something that I can understand and at least fathom being able to replicate. If all else goes to hell, I still have faith that there will be people out there making liquor. I hope it’s true — if all else goes to hell, I’ll probably want to get very, very drunk.

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