Well, we are halfway through the scary “off-season” and so far we are still doing fine. Insert big sigh here… Thanks in large part to generous locals who have continually been supportive of our mission. (Pleasantly) Surprisingly enough, it has been a very busy couple of weeks and I am proud to report that the bourbon recipe has passed through the development stage and into production, and no one is happier than me. Blue corn has been a challenge, but one worthy of undertaking, as I feel confident that the juice was worth the squeeze in this case. The white whiskey recipe has been more elusive… I try to remind everyone waiting patiently, that I’m no master distiller (yet), and am still learning every day (usually from people that know a lot more than me, shout out to John Mckee at Headframe Spirits).
Given this mind frame, I have been doing a lot of shutting up lately. I have embraced this strategy as a whole for a long time, and so have found that the quieter I can be, the better I can listen, and the more I can learn. Lately I have done my best to just close my mouth and open my ears… and really listen to my customers, mentors, and employees. The unfortunate part about this strategy is there isn’t much of a filter, so you better be good at getting constructive criticism, because people like to give it… especially after a few cocktails. That being said, I rather enjoyed the multitude of helpful feedback given, and a delightful amount of Freudian slips encountered. I like to think of them as subconscious sarcasm, and if you know me at all you know I fucking love sarcasm. I also find them to be the most honest representation of opinion, and therefore (usually) the most helpful, or at the very least, the most entertaining. Big thanks to all who offered up their words of wisdom, honest body language (I’ve seen many bad taste faces), and hugs. Thanks for caring enough to help us be the best version of ourself, and accepting our faults along the way. Skol.
This blog is our journey. Distilled.
Monday: Closed (For Production)
Tuesday: Closed (For Production)
Friday: 1-11 (Live Music)
Saturday: 1-11 (Live Music)
Sunday: 12-4 (Bloody Mary Bar)