- posted: November 05 @ 8:12am
Today's pic is me at work. I am the Head Distiller for a brewpub chain here in the NW called McMenamins (http://www.mcmenamins.com/index.php?loc=76&category=Distillery%20Homepage). Today I am distilling Hogshead Whiskey. Soon, the "white" spirit coming out of the still will go into new, charred American white oak barrels for 5 years.
Good whiskey, like good beards, requires patience and time. How's that for a tie-in?