Today is the very first day that I can legally distill in Michigan. Sadly there is nothing tasty coming off the
parrot just yet, as there is a lot of prep work yet to do. However, the important thing is, I now can, and will be very soon producing delicious imbibery to infuse into the masses (or at least those willing to spend some time at the tasting room). The journey has been a seriously harrowing one these last few years, but now the light at the end of the proverbial tunnel is shining on my face, and I could not be more excited.
It’s the first real day at my office, and I am working to speedily write this entry before the end of my CIP cycle. I could not be more thrilled to be so busy, and I am really looking forward to the next six months, fully knowing that commodities like sleeping and eating will probably be at a shortage for me, a small price to feed my soul. I know in my heart this is what I was meant to do, even though when people ask “how does one become a distiller”, I still can’t give them a straight answer. The journey to this point has been a strange and winding one, and days like today when skills I learned in my previous careers as a
dental receptionist, administrative assistant, a waitress, and a nurse ...seemingly unrelated industries... come in to play, I am not surprised as I believe all of these things (even the bad ones) were meant to prepare me for exactly where I am. My sister told me today to “have fun, scientist”. I suppose that’s
what I am now, and as I listen to the hum of my centrifugal pump and the noise of continued construction on the building in the background I can’t help but smile and think, my first day at the office is a good one.
This blog is our journey. Distilled.
Monday: Closed (For Production)
Tuesday: Closed (For Production)
Wednesday: 1-4 (Bottle Sales Only)
Thursday: 4-10 (Winter Hours)
Friday: 4-11 (Winter Hours)
Sunday: 11-3 (Bloody Mary Bar)