Distillery Quotes

Willy, one of the guys at the distillery, comes up with what Oliver and I agree is the best definition of what a 'dram' actually is: 'A measure of whisky that is pleasing to both guest and host.

Six flights up I smelled it. Faint at first and then gradually stronger - the eye-watering stench of fermented sugar. I felt like I was walking into a distillery, and that clued me in as to who we were visiting. [...] I'm still waiting for some brave soul to start marketing Gremlin Piss Schnapps.

Willy's Definitive Dram Definition Willy, one of the guys at the distillery, comes up with what Oliver and I agree is the best definition of what a 'dram' actually is: 'A measure of whisky that is pleasing to both guest and host.

The idea of love walked along the water and her gaze was full of absence and her eyes spat lighting. The impressionable evening received by turns the imprints of grasses, clouds, bodies, and wore crazy astronomical designs. The idea of love walked straight ahead without seeing anything; she was wearing tiny isosceles mirrors whose perfect assemblage was amazing. They were so many images of fish tails, when, by their angelic nature, they answer the promise one might make of always finding each other again. Finding each other again even in the depths of a forest, where the thread of a star is an articulation more silent than life, the dawn a liquor stronger than blood. Who is lost, who truly wanders off when a cup of coffee is steaming in the fog and waiters dressed in snow circulate patiently on the surface of floors whose desired height can be indicated with one's hands? Who? A solitary man whom the idea of love has just left and who tucks in his spirit like an imaginary bed. The man falls all the same and in the next room, under the moon-white verandah, a woman rises whom the idea of love has abandoned. The gravel weeps outside, a rain of glass is falling in which we recognize small chains, tears in which we have time to see ourselves, mirror tears, shards of windows, singular crystals like the ones we witness in our hand on awakening, leaves and the faded petals of those roses that once embelished certain distillery bottles. It's just that the idea of love, it seems angry with love. This is how it began.

If you do something stupid, like propose to a woman who hates you to get a distillery you don't need and have no time to run, that's when things really get tough.

It is irrelevant to the entrepreneur, as the servant of the consumers, whether the wishes and wants of the consumers are wise or unwise, moral or immoral. He produces what the consumers want. In this sense he is amoral. He manufactures whiskey and guns just as he produces food and clothing. It is not his task to teach reason to the sovereign consumers. Should one entrepreneur, for ethical reasons of his own, refuse to manufacture whiskey, other entrepreneurs would do so as long as whiskey is wanted and bought. It is not because we have distilleries that people drink whiskey; it is because people like to drink whiskey that we have distilleries. One may deplore this. But it is not up to the entrepreneurs to improve mankind morally. And they are not to be blamed if those whose duty this is have failed to do so.

Derzhavin discovered that the Jewish schnapps distillers were exploiting the alcoholism of the peasants: "After I had discovered that the Jews while seeking profits, use the lure of drink to beguile grain from the peasants, convert it into brandy and thereby cause a famine, I commanded that they should close their distilleries in the village of Liosno.

All the light was now coming from the East; and it looked breathtakingly new. In a very short time, everything was nationalized, from banks to factories, from pharmacies to little distilleries.

Developing and having a positive outlook is never a coincidence; it’s a choice. You can choose to look horrible or admirable; that is no business of another person. The mind is the distillery, where all choices are brewed.

The label for Knob Creek bourbon might state “Distilled and Bottled by Knob Creek Distillery, Clermont, Kentucky,” making it seem like a freestanding outfit, but it is made at the same plant as many other brands made by Jim Beam. “Knob Creek Distillery” is simply what’s called an assumed business name, otherwise known as a DBA, which is the legal shorthand for “doing business as,” and is a method that can be used to make one company seem like many. But drinkers who sleuth out the origins of most brands will find their whiskey traced back to one of just a few places.

Banksie, hi. What you up to?' 'Well, I'm going to be writing a book about whisky.' 'You're what?' 'I'm going to be writing a book about whisky. I've been, umm, you know, commissioned. To write a book about it. About whisky. Malt whisky, actually.' 'You're writing a book about whisky?' 'Yeah. It means I have to go all over Scotland, driving mostly, but taking other types of transport - ferries, planes, trains, that sort of thing - visiting distilleries and tasting malt whisky. With expenses, obviously.' 'You serious?' 'Course I'm serious!' 'Really?' 'Oh yeah.' '... Do you need any help with this?

No atheists in foxholes, they say. I think that, given the power of the Holy Spirit as manifested in the Glenlivet distillery, there shall soon be only good Roman Catholics afloat. Well . . . and perhaps the odd Presbyterian. Now if only I can find something suitable to bless for the benefit of Sinbad

I've always believed first impressions are paramount in life. That we have access to much we need to know about a person in the blink of an eye. That everything subsequently broadcasted is a confirmation of knowledge already fermenting in the distillery of the unconscious. Heightened curiosity discloses and absorbs a wealth of coded information.

Jim Beam is made with rye, barley and a while 75 per cent of maize which gives bourbon the sweet, round taste that marks it out from straight whisky. The water in Jim Beam comes from a source near the distillery in Clermont, Kentucky, where they also make the special yeast that some people maintain is taken from the same recipe Jacob Bean used in 1795.

On one side was Alexander Hamilton, Washington’s right-hand man since the Revolution and the architect of the hated whiskey tax. Hamilton came from humble beginnings in the Caribbean but had pulled himself up by the proverbial bootstraps to quickly gain acceptance among the elite power brokers of New York finance. During the Revolution, he was assigned to Washington’s staff and impressed the general, quickly becoming one of Washington’s most trusted advisers. After the war, he was appointed as the first treasury secretary at the age of thirty-two. From that lofty perch he championed industry and big finance and wrote the whiskey tax to promote the advancement of larger, more established distilleries on the East Coast, to the detriment of smaller frontier distilleries. His grave today rests in his adopted city of New York, in a cemetery at the top of Wall Street.

I followed all the advice my mind could compute and digested it to the best of my ability. I’d run, work out, eat healthy, and then swallow a fifth of whiskey. The man cave below my home began to look like a recycling center for Crown Royal and Jack Daniels distilleries. I discovered that empty whiskey bottles made an eerily satisfying thud when stacked up like cordwood. The sturdy glass was much thicker and stronger than my own skin, and I admired their resilience to outside forces.

Why here? Why should the rainbow edges of what is almost on him be rippling most intense here in this amply coded room? say why should walking in here be almost the same as entering the Forbidden itself—here are the same long rooms, rooms of old paralysis and evil distillery, of condensations and residues you are afraid to smell from forgotten corruptions, rooms full of upright gray-feathered statues with wings spread, indistinct faces in dust—rooms full of dust that will cloud the shapes of inhabitants around the corners or deeper inside, that will settle on their black formal lapels, that will soften to sugar the white faces, white shirt fronts, gems and gowns, white hands that move too quickly to be seen…what game do They deal? What passes are these, so blurred, so old and perfect? “Fuck you,” whispers Slothrop. It’s the only spell he knows, and a pretty good all-purpose one at that. His whisper is baffled by the thousands of tiny rococo surfaces. Maybe he’ll sneak in tonight—no not at night—but sometime, with a bucket and brush, paint FUCK YOU in a balloon coming out of the mouth of one of those little pink shepherdresses there…

Like a great fool, I went ashore with them, and they gave me some cursed stuff they called gin, - such blasphemy I never heard! At first when they told me they had set up a great distillery of gin, I thought them very useful, clever, good men; for you know, captain, any nation might be converted by hollands; -but this was the unchristianest beastliest liquor I ever tasted, and it made me - as I feel now. Yet the foolish, idiot-people of the island think it very good, because it makes them mad-drunk, and they believe Heaven sent it; but it made me believe the devil had got amongst them.

On more than one occasion, Luz wondered if she was capable of stewarding their legacy into the future. A dream that had begun almost fifty years ago with Luz Alana’s mother, Clarise, and her grandfather Roberto Benzan. A distillery owned and operated not by the children of Spanish colonials but by a Black family. Where every pair of hands that worked to make the rum—from cutting the sugar cane to preparing the spirits for shipment—was entitled to a share of the profits. Caña Brava from its inception had been an experiment in what industry without exploitation could be, and it had thrived for decades.

In their drunken preoccupation with the project at hand and mere locomotion, they did not look behind them. There the night-smog was thicker than ever. A high-circling nighthawk would have seen the stuff converging from all sections of Lankhmar, north, east, south, west—from the Inner Sea, from the Great Salt Marsh, from the many-ditched grain lands, from the River Hlal—in swift-moving black rivers and rivulets, heaping, eddying, swirling, dark and reeking essence of Lankhmar from its branding irons, braziers, bonfires, bonefires, kitchen fires and warmth fires, kilns, forges, breweries, distilleries, junk and garbage fires innumerable, sweating alchemists’ and sorcerers’ dens, crematoriums, charcoal burners’ turfed mounds, all those and many more…converging purposefully on Dim Lane and particularly on the Silver Eel and perhaps especially on the ricketty house behind it, untenanted except for attic. The closer to that center it got, the more substantial the smog became, eddy-strands and swirl-tatters tearing off and clinging to rough stone corners and scraggly-surfaced brick like black cobwebs.

The long, involved conversation he'd had with Merritt after breakfast had been full of revelations about the duke's long-ago affair with Cordelia, Lady Ormande, and its consequences- one of which was very likely Keir himself. Which meant the red-haired woman at the threshold could very well be his half sister, and the wailing imp in her arms his niece. Having been raised by elderly parents, Keir had never expected a sibling. His rowdy pack of friends were his brothers, and the men at the distillery were his extended family. It was strange to think of having a sister. It shocked him, in fact, to realize that for the first time in his life, here was someone... a woman... with whom he might have a blood tie. And not just any woman, but an aristocratic lady. There was nothing for them to talk about, no experiences they had in common. But as he stared at Lady Phoebe, she seemed like any ordinary young mother on Islay, who hadn't had quite enough sleep and couldn't always tell what her baby wanted. There was a smart, bright look about her- canty, a Scot would say, a word that suggested the dancing flicker of a candle flame.

The day after you pop up at your distillery alive and kicking, someone will come to finish you off." "Let them try," Keir shot back. "I can defend myself." The duke arched a mocking brow. "Impressive. Only a matter of days ago, we were celebrating that you were able to drink through a straw. And now apparently you're well enough for an alley fight." Keir was instantly hostile. "I know how to keep up my guard." "That doesn't matter," Kingston replied. "As soon as your arm muscles fatigue, your elbows will drift outward, and he'll find an opening." "What would a toff like you know about fighting? Even with my ribs cracked, you couldn't take me down." The older man's stare was that of a seasoned lion being challenged by a brash cub. Calmly he picked up a small open pepper cellar from the table and dumped a heap of ground black pepper in the center of Keir's plate. Perplexed, Keir glanced down at it, as a puff of gray dust floated upward. His nose stung, and in the next breath, he sneezed. A searing bolt of agony shot through his rib cage. "Aghhh! He turned away from his plate and doubled over. "Devil take your sneakit arse!" he managed to gasp.

Mr Duffy raised his eyes from the paper and gazed out of his window on the cheerless evening landscape. The river lay quiet beside the empty distillery and from time to time a light appeared in some house on the Lucan road. What an end! The whole narrative of her death revolted him and it revolted him to think that he had ever spoken to her of what he held sacred. The threadbare phrases, the inane expressions of sympathy, the cautious words of a reporter won over to conceal the details of a commonplace vulgar death attacked his stomach. Not merely had she degraded herself; she had degraded him. He saw the squalid tract of her vice, miserable and malodorous. His soul’s companion! He thought of the hobbling wretches whom he had seen carrying cans and bottles to be filled by the barman. Just God, what an end! Evidently she had been unfit to live, without any strength of purpose, an easy prey to habits, one of the wrecks on which civilisation has been reared. But that she could have sunk so low! Was it possible he had deceived himself so utterly about her? He remembered her outburst of that night and interpreted it in a harsher sense than he had ever done. He had no difficulty now in approving of the course he had taken.

You might consider a full shave," he suggested. "You certainly have the chin for it." Keir shook his head. "I must keep the beard." Looking sympathetic, the barber asked, "Pockmarks? Scars?" "No' exactly." Since the man seemed to explain an explanation, Keir continued uncomfortably, "It's... well... my friends and I, we're a rough lot, you ken. 'Tis our way to chaff and trade insults. Whenever I shave off the beard, they start mocking and jeering. Blowing kisses, calling me a fancy lad, and all that. They never tire of it. And the village lasses start flirting and mooning about my distillery, and interfering with work. 'Tis a vexation." The barber stared at him in bemusement. "So the flaw you're trying to hide is... you're too handsome?" A balding middle-aged man seated in the waiting area reacted with a derisive snort. "Balderdash," he exclaimed. "Enjoy it while you can, is my advice. A handsome shoe will someday be an ugly slipper." "What did he say, nephew?" asked the elderly man beside him, lifting a metal horn to his ear. The middle-aged man spoke into the horn. "Young fellow says he's too handsome." "Too handsome?" the old codger repeated, adjusting his spectacles and squinting at Keir. "Who does the cheeky bugger think he is, the Duke of Kingston?" Amused, the barber proceeded to explain the reference to Keir. "His Grace the Duke of Kingston is generally considered one of the finest-looking men who's ever lived." "I know-" Keir began. "He caused many a scandal in his day," the barber continued. "They still make jokes about it in Punch. Cartoons with fainting women, and so forth." "Handsome as Othello, they say," said a man who was sweeping up hair clippings. "Apollo," the barber corrected dryly. He used a dry brush to whisk away the hair from Keir's neck. "I suspect by now Kingston's probably lost most of those famed golden locks." Keir was tempted to contradict him, since he'd met the duke earlier that very day and seen for himself the man still had a full head of hair. However, he thought better of it and held his tongue.

Archer arrived early the next morning. Grey was still asleep on the sofa in his study when he heard tapping on the window. He opened his eyes and immediately regretted it as the sharp light of day pierced his brain. Squinting, he tried to focus on his brother, since he already knew who his visitor was. Only one person ever announced himself so annoyingly. “Open the bloody window, Grey!” Grumbling, Grey slowly rose into a full sitting position. His back and neck were stiff and his head felt as though someone had kicked it repeatedly from all sides. And his mouth! Christ, he didn’t want to even think about what might have died inside it. He staggered to the window, unlatched it and swung it open. “What the hell do you want?” Wide-eyed, Archer made a tsking noise. “Is that any way to greet your favorite brother?” “You’re not my favorite,” Grey scowled. Unaffected, Archer easily adapted. “Is that any way to greet your second-favorite brother?” Grey grinned, he couldn’t help it. Archer had always had a knack for making him smile, just as he had a knack for pissing him off as well. “I’m hung over and feel like shite. What do you want?” “You look like shite. What’s this I hear about you making an appearance at Saint’s Row last night?” “Rose tell you that?” “She did. I’m surprised you took such a risk just to see her.” Grey thought of her in that teal gown, the lights illuminating the luster of her skin. “It was worth it.” “Worth it, eh? So worth it you immediately came home and got sloshed.” “Something like that. And then Rose came home and I got even more sloshed.” Archer’s expression turned to concern as he leaned against the window frame. “What happened?” Grey shrugged. He’d already revealed more than he’d wanted. “Suffice it to say she now knows what kind of man I am.” His brother snorted. “That girl has always known exactly what kind of man you are.” The words were plain enough, but there was a cryptic edge to them that had Grey puzzled. “What the hell does that mean?” Arch shook his head. “Come to the stables with me. I want to show you something.” He looked down at himself. He was wearing the same clothes he’d worn last night and he was wrinkled beyond hope. Not to mention that he smelled like a distillery-an unwashed one at that. And his mask was up in his room. What if someone happened by and saw him… He wasn’t a coward. He just didn’t wish to be seen looking less than his best. An oath punctuated the early morning air. Grey was grabbed by the front of the shirt and yanked-hard. His only course of action was to brace one booted foot on the bottom sill to keep from falling. Of course, that action only succeeded in making it easier for Archer to haul him completely out onto the lawn. He landed hard on both feet, the impact going straight to his ready-to-implode skull. “What the hell?” Fist cocked, Grey punched his brother in the shoulder. “Jesus, man! What are you about?” Archer punched him back. It hurt, and oddly enough it seemed to wake him up-clear the fog and some of the pressure surrounding his brain. “I’m trying to help you, you bugger.” “To do what?” Grey demanded. “Die?

And oh, what a distillery! It was cold, full of cobwebs, with small pockets of activity taking place, as limited production was ongoing. It was more of an archaeological site than a place of business. In other words, it was fantastic.

George Washington was not a perfect man. He occasionally lost his temper; he drank wine—maybe even too much when he was a young man. 23 He was involved with activities that some would find fault with: he had a revenue producing distillery on his Mount Vernon Estate; 24 he loved to fox hunt; he went to the theatre, and occasionally to the horse races. And, sadly, he owned slaves, something all Americans today would find immoral, but which was not uncommon for a Southern gentleman of his day.

William Lee Lyons Brown, chairman of the Brown-Forman distillery, where Faversham worked, and a great southern charmer (“Ah wonder if you realize,” he once told Sports Illustrated, “that Cassius Clay’s aunt cooks for my double-first cousin?

Thunder Road” became a codename for particular routes everyone knew through the main thoroughfares. Numerous drivers ended up risking their lives for a truckload of whiskey. Ike Costner, one of the original mobsters alongside Al Capone, became one of the biggest moonshine distributors in Tennessee, having perfected his moonshining skills in a government-run distillery before Prohibition started. Criminal

Capone once famously said, “All I do is to supply a public demand…somebody had to throw some liquor on that thirst. Why not me?”  He brilliantly coordinated the importation of liquor from all across America while in charge of the operation of hundreds of distilleries. To do so, he had his own distribution system, which involved hiring delivery drivers, salespeople, and of course, armed bodyguards—his own “miniature army” riding beside his bullet-proof limousine—to protect his investments. Capone ingeniously bought immunity by paying off politicians, law enforcement agents, and even the Mayor of Chicago, William H. Thompson, whom he helped with thousands of dollars and votes enough to win the seat.

Before Prohibition the United States had more than 10,000 distilleries; as of 2012 there were just about 250 at the craft scale. But twenty years before, there were only 4.

The pictures she drew on were vibrant as ever, though. The crumbling stone farmstead overlooking the great Luberon valley where she was born. The blending room of the distillery in Manosque where she had experienced a kind of rebirth, beginning the transformation into the woman she was now. Scent was memory, and memory a complex blend of scent and emotion: the perfect flowers of the lavender hills, like millions of mauve butterflies fluttering on stalks; the violet; the heliotrope of home, with its heart of sweet almond and cherry vanilla. She mixed them all into her signature fragrance Lavande de Nuit, along with a breath of civet musk and a haunting trace of smoke.

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I mean, is that incredible?” Emily said, watching me. “You’re not kidding. What is it?” She held up the bottle. “Twenty-three-year Pappy Van Winkle. The holy grail of bourbons. I’ve heard about it, of course—but I’ve never had any.” “How much do you think that costs?” Julia asked. “If you can even get it. They make, like, seven hundred bottles of it every ten years. I have no idea what they charge at the distillery for it, but there’s someone on eBay selling an unopened bottle for fifteen thousand dollars.” Emily turned to me. “We ended up at Riaz’s the other night. I mean, his place—it’s unbelievable.

If you asked three different whiskey distilleries what the best kind of whiskey is, you’d find three different answers. Some like their whiskey sweet, infused with honey or fruit and smooth on ice. Some prefer their whiskey bold, with sharp spices and mint. Me? Personally, I preferred whiskey that burned—slowly—in an all-consuming fashion. And that night, I felt every inch of my body catch fire as I drained the bottle.

It doesn’t matter, Ainsy.” MJ bats his eyelashes and grins. “You only need to know that loverboy is crying for his girl. We’ve had to babysit him since Tuesday as he drank an entire distillery—all by himself.

He also manufactured his personal brand of whiskey in distilleries that were hidden around upstate New York, including the deep notches of the Catskill Mountains, located about a hundred miles north of New York City.

Then there are the Fairbankses, Harold and Dahlia. Delilah’s family owned a distillery.

This common industry arrangement is usually called “sourcing” or “contract distilling” and those companies on the receiving end are typically called NDPs, short for “non-distiller producers” (you can tell them apart on the liquor store shelf by tiny print reading “produced by,” or some similar variation, rather than “distilled by,” since they’re not technically distillers and government regulations prevent them from saying otherwise). For many upstart distilleries, sourcing is simply a way to become established while they wait for their own whiskey stocks to age, although most, understandably, don’t advertise that fact.

It still seemed a bit funny to me that we stayed armed with garden tools. One would have thought we’d of come across weapons. Guns? Machetes? Harpoons? Anything. Guns had to be out there. It’s all that was in the news as of late. Civilians and their personal armory stashes. I loved my shovel, felt good in my hands, and now I had one of Josh’s hand shovels in my back pocket, too. Dave’s pitchfork was tough. He had Josh’s other hand shovel. And Allison seemed to have mastered the multitude of hedge clipper uses. We must have resembled crazed farmers scampering between trees and out into the back parking lot of the Distillery.

I started seeing poetry from a strictly consumerist perspective as poets serving up beverages. Most, maybe like 97 percent or something, serve lemonade. You can consume their work and it will teach you nothing, and it will leave a sticky unpleasant feeling in your mouth and a slight nausea in your stomach. There are all kinds of home-made lemonades, milky lemonade, watery lemonade, some throw pepper in it or even puke in the lemonade, but its still lemonade, just a puky sort. Then there are a few that offer stronger drinks. Some say the secret is the cellar, but I think that's just a propaganda story. If you leave a bottle of lemonade in the cellar for 10 years it won't turn into wine. But some of these fools are doing exactly that. Stinky old lemonade full of dust. And then there's those that think the problem is the Lemonade isn't smooth enough and they start filtering it with a sieve, imagining to be gold-diggers or something. No no no, the secret isn't cellars. The secret is rather a sincere hate for lemonade. As long as you don't hate lemonade with every pore in your body, as long as a part of you accepts the lemonade, then forget about the cellars. But if your soul says 'Fuck the Lemonade' then it starts to search. You will find that a small percentage of poetry offered is like a strong beverage. Most then, again, are like cheap beer or wine. To find a wine that's actually good or even a decent whiskey you have to sift to tuns of poems, and then you find some. There are just a few people. Just a few. I dont know if the secret of the cellar applies here either. It might. It might not. I often suspect all these blokes with distilleries are fooling the hell out of everyone. Think about it. Twenty years on a barrel of whiskey and it will sell like gold. Anyone with a sense of business would want to speed that shit up. And yet they're all flaunting the secret of their cellars, I don't believe a word of it. There's simply too much whiskey in these world and too few cellars. So I sincerely believe that the road to great poetry is to say 'Fuck the Cellars' in your soul, and start to search. There's a minute speck of poems out there that are beverages, but of a different, narcotic kind. They are almost impossible to find or create. Poetry clubs and societies do their utter best to ignore it, ban it, destroy it. These are poems that by nature make the reader say 'Fuck Beverages!' in his soul. I wish i never used this shit. Fucking hell, whats wrong with the guy who made this? That's the sort of poetry I would call a honorable beverage. But you have to ditch Lemonade, Cellars, and Beverages to get there. And you can't do that because you have not enough thirst in your soul. That's what it all starts with: thirst. And the secret of thirst is very simple: it requires a desert in your heart.

This dark-brown viscous liquid, a by-product in the processing of sugar cane, played a major role in some of the biggest events in American history: in the colonial discontent that led directly to the Revolution; in the introduction of slavery to the New World and, thus, the Civil War; in the growth of rum and liquor distilleries throughout the United States, and the resulting Prohibition movement; and in ensuring the superiority of Allied firepower that would eventually lead to victory in the First World War. It all started in Boston and New England.

let good deeds be your distillery, and let Truth be the molasses you ferment; make the most excellent wine of Truth. Make virtue your bread, good conduct the ghee, and modesty the dish of meat. As Gurmukh, these are obtained, O Nanak; consuming them, evil and corruption depart.

In 1830, a historic level of 7.5 gallons of absolute alcohol per adult was reached, nearly three times the current average consumption. In 1860, there were 1,140 distilleries in the United States, producing more than 88 million gallons of liquor for 15 million American adults[ii]—an average of 5.8 liters per adult per year.

the closure of Irish whiskey’s two biggest markets and the general restriction of trade from the two world wars, combined with most Irish distillers’ steadfast refusal to adopt the milder blended style of Scotch whisky, pushed Irish distilling to the brink in the 1960s. The remaining distillers in the Republic merged in 1966 to form Irish Distillers Ltd. They built a modern joint distillery in Midleton in 1975, and 11 years later they bought out Bushmills in the north. All Irish whiskey was now made by one company — one company, against the world.

I knew the Gallos had snuck in. The question is why? The rivalry between our two families goes back almost all the way to Catriona. During Prohibition, our great-grandfathers battled for control of the illegal distilleries in the north end. It was Conor Griffin who won out, and that money has been fueling our family ever since. But the Italians never go down easy. For every shipment of booze Conor cooked up, Salvator Gallo was waiting to hijack his trucks, steal the liquor, and try to sell it back to him at double the price.

These men developed a kind of Freudian-Marxism, or “Freudo-Marxism,” integrating the extraordinarily bad but influential twentieth-century ideas of Sigmund Freud with the extraordinarily bad but influential nineteenth-century teachings of Karl Marx. This was no match made in heaven. The noxious Marx had conjured up the most toxic ideas of the nineteenth century, whereas the neurotic Freud had cooked up the most infantile ideas of the twentieth century. Swirling the insipid ideas of those two ideological-psychological basket cases into a single malevolent witch’s brew was bound to uncork a barrel of mischief. The Frankfurt School was the laboratory and the distillery for their concoction, and the children of the 1960s would be their twitching guinea pigs and guzzling alcoholics. The flower-children, the hippies, the Yippies, the Woodstock generation, the Haight-Asbury LSD dancers, the sex-lib kids would all drink deep from the magic chalice, intoxicated by lofty dreams (more like hallucinations and bad acid-trips) of fundamental transformation of the culture, country, and world. And a generation or two still later, they would become the nutty professors who mixed the Kool-Aid for the millennials who would merrily redefine everything from marriage to sexuality to gender, wittingly or not serving the Frankenstein monster of cultural Marxism by doing so.

Lucifer has theories. What God makes are copies and distillations. A soul is a distilled human. Earth and purgatory are distilleries. My Niall

Not just together. They’re practically engaged except for the pesky matter of your dad’s approval.” Layla grinned. “But you know what the two of them are like. They can’t get out of their own heads. It took a broken menstrual pad dispenser, a chance encounter, an inheritance, a failing company, a distillery, a rishta auntie, a hapless suitor, a spreadsheet, seven dates, a sword, extra-hot pork vindaloo, an Irish brawl, a sick dog, endless games of Guitar Hero, a hockey game, Shark Stew, a broken bed, a walk of shame, a quiz night, back-office shenanigans, a jealous ex, a motorcycle crash, a crisis of conscience, a break up, six pints of ice cream, four pounds of gummy bears, a partnership offer, a heart-to-heart, a family interrogation, a grovel, and a death-defying midnight climb to get them together. And now, apparently, it’s all up to you.

It took a broken menstrual pad dispenser, a chance encounter, an inheritance, a failing company, a distillery, a rishta auntie, a hapless suitor, a spreadsheet, seven dates, a sword, extra-hot pork vindaloo, an Irish brawl, a sick dog, endless games of Guitar Hero, a hockey game, Shark Stew, a broken bed, a walk of shame, a quiz night, back-office shenanigans, a jealous ex, a motorcycle crash, a crisis of conscience, a break up, six pints of ice cream, four pounds of gummy bears, a partnership offer, a heart-to-heart, a family interrogation, a grovel, and a death-defying midnight climb to get them together.

Scotch Whisky Single Malt: This Scotch can only contain malted barley and water, must be the product of one distillery and aged in wood for at least three years. However, single malts can contain a mix of different distillations, casks, and years. This allows brands like a twelve-year-old Glenlivet to maintain consistency and always taste the same, no matter when it’s bottled. Single Grain: Like single malt, this Scotch is a product of one distillery but can be made from other grains and/or unmalted barley. It is used mainly for blending and rarely sold on its own, though it is becoming more popular as whisky connoisseurship increases. Blended Malt: This style, consisting of a mix of single malts from different distilleries, is not common. Blended Grain: This style uses a mix of single grains from different distilleries and is also not common. Blended Scotch: The most popular style in the world, including nondistillery names such as Johnnie Walker (red, black, and blue), Chivas Regal, Dewar’s, Ballantine’s, Cutty Sark, and so on. These are blends of single malts and grain whiskies from different distilleries, sometimes dozens. Vintage Year: While there are really no “vintages” in the sense of better or worse harvests, as with wine, bottles with a year on the label can only contain whiskies made in that year. This will usually taste different from the same distillery’s standard single malt—different but not necessarily better or as good.

Actually, I always pictured myself in Tennessee—managing the distillery, handling sales, and raising my kids in a large house on a farm. Riding horses on a Saturday, little league games, too many tiny bodies in bed to make love on a Saturday morning but Saturday nights would be solely for my wife. Red wine by the fire and hours in bed.

Back at his beloved Mount Vernon in 1797, Washington threw himself into farming and even became a whiskey distiller. No product ever netted him a larger return on his investment than this potent, rye-based intoxicant that he sold straight from the still. His distillery became the largest in the United States by 1799.

Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.

For me, writing any piece of advertising is unnerving. You sit down with your partner and put your feet up. You read the strategist's brief, draw a square on a pad of paper, and you both stare at the damned thing. You stare at each other's shoes. You look at the square. You give up and go to lunch. You come back. The empty square is still there. Is the square gonna be a poster? Will it be a branded sitcom, a radio spot, a website? You don't know. All you know is the square's still empty. So you both go through the brand stories you find online, on the client's website, what people are saying in the Amazon reviews. You go through the reams of material the account team left in your office. You discover the bourbon you're working on is manufactured in a little town with a funny name. You point this out to your partner. Your partner keeps staring out the window at some speck in the distance. (Or is that a speck on the glass? Can't be sure.) He says, “Oh.” Down the hallway, a phone rings. Paging through an industry magazine, your partner points out that every few months the distillers rotate the aging barrels a quarter turn. You go, “Hmm.” On some blog, you read how moss on trees happens to grow faster on the sides that face a distillery's aging house. Now that's interesting. You feel the shapeless form of an idea begin to bubble up from the depths. You poise your pencil over the page…and it all comes out in a flash of creativity. (Whoa. Someone call 911. Report a fire on my drawing pad 'cause I am SMOKIN' hot.) You put your pencil down, smile, and read what you've written. It's complete rubbish. You call it a day and slink out to see a movie. This process continues for several days, even weeks, and then one day, completely without warning, an idea just shows up at your door, all nattied up like a Jehovah's Witness. You don't know where it comes from. It just shows up. That's how you come up with ideas. Sorry, there's no big secret. That's basically the drill.

We went to Speedy Romeo, an Italian restaurant that has a pizza topped with Provel, a processed cheese popular in the Midwest that was virtually unknown in the Northeast. A Bed-Stuy B&B that hosts jazz concerts followed by fish fries in its town house parlor on weekend nights. And Cacao Prieto, a rum distillery that doubles as a beans-to-bar factory, producer of killer single origin 72 percent dark chocolate bars and rum-filled truffles.

Canadian blending is similar in concept to the practices used to blend Scotch, except that in Scotland the products of many different distilleries are mixed together. However, Canadian blending does not resemble the American practice of mixing mature whisky with grain neutral spirits (GNS). Let us dispel the “GNS myth” right now. Canadian whisky is never made with grain neutral spirits. Tiny amounts of young rye or base whisky may occasionally be used skillfully as top dressing to brighten or enhance certain flavours, but neutral spirits? Never.

The most destructive of these was a “duty of twenty cents on each and every gallon” of grain alcohol, collectible at the distillery. The duty increased across the Civil War to a final level in 1864 of some $2 per gallon, or $30 today.14 The alcohol tax was intended to assess beverage alcohol, but it failed to exclude industrial and illuminating alcohol. The high tax, raising the price of those alcohols to about $2.50 per gallon, drove the fuel out of the market just as petroleum-derived kerosene was entering it.

A man who smelled like a distillery flopped on a subway seat next to a priest. The man's tie was stained, his face was plastered with red lipstick, and a half empty bottle of gin was sticking out of his torn coat pocket. He opened his newspaper and began reading. After a few minutes, the disheveled man turned to the priest and asked, "Say, Father, what causes arthritis?" The priest replied "Mister, it's caused by loose living, being with cheap women, too much alcohol and a contempt for your fellow man."  "Well I'll be," the drunk muttered, returning to his paper. The priest, thinking about what he had said, nudged the man and apologized, "I'm very sorry. I didn't mean to come on so strong. How long have you had arthritis?"  "I don't have it Father. I was just reading here that the Pope does." A guy is going down on his girlfriend and says, "Man you have a big pussy! Man you have a big pussy!" She snaps back, "Why'd you say it twice?" He replies, "I didn't...

He was especially charmed by the two youngest Challons, Ivo and Seraphina, both of them engaging and warm, but also possessing their father's knack for a perfectly timed witticism- a bon mot, Merritt called it. They asked countless questions about Islay, his friends, his dog, and the distillery, and they entertained him with stories of their own. To Keir's relief, neither of them seemed to have difficulty accepting him as a half brother, despite the vast differences in their ages. They had been brought up in an environment filled with so much abundance, it didn't occur to them to feel threatened by anyone. The Challons were nothing like the noble families Keir had heard of, in which the children were raised mostly by servants and seldom saw their parents. These people were close and openly affectionate, with no trace of aristocratic stuffiness. Keir thought that was in no small part due to the duchess, who made no pretense about the fact that her father had made his start as a professional boxer. Evie was the anchor who kept the family from drifting too far in the dizzying altitude of their social position. It was at her insistence that the children had at least a passing acquaintance with ordinary life. For example, it was one of Ivo's chores to wash the dog, and Seraphina sometimes accompanied the cook to market to talk with local tradespeople.

After my father's passing, my men and I took inventory at the distillery and found a hidden cellar where he'd stashed a hogshead of single malt. It had been sitting there untouched for forty years." Keir uncorked one of the miniature bottles and poured the amber liquid into a glass. "We finished it in first-fill sherry quarter casks for a year, bottled it, and named it Ulaidh Lachlan- Lachlan's Treasure- in honor of my father." "How many bottles in total?" "Two hundred ninety-nine," Keir replied. Hoagland swirled the whisky in the glass, moved it close to his nose, and inhaled deeply. He took a taste, paying attention to the soft, rolling feel of it in his mouth. The subtle variations of his expression revealed the progression of flavors... the opening of dry, dusty wood and salt brine, like lifting the lid of a pirate's treasure chest... the richness of bread pudding... finishing with a surprising meringue lightness and a touch of smoke.

peak of 20,000 by 1830. In 1815 even the little town of Peacham, Vermont, had thirty distilleries. Distilling

This is going to sound…” I shake my head and smile as I turn toward where he was headed. “When you say grounds…?” He smiles and mutters, “Fucking Bea.” Taking a deep inhale, with frustration on the exhale, he says, “That woman likes to leave nothing but questions in her wake. You’re at Foxx Bourbon. That includes the distillery, cooperage, and rackhouses, and all of it happens on this land. It also happens to be my home. And well”—he winks at me, lightening the mood—“looks like it’s your home now, too.” If you’re any kind of bartender in any large city where the patrons like to throw money around on expensive alcohol and not just happy-hour drafts, then you’ve poured Foxx Bourbon. I’m good at a few things and exceptional at a handful of others. Bartending fell into the exceptional category before I started planning events with limitless budgets. Foxx Bourbon isn’t some up-and-coming brand or only popular in certain places. No, if you know the difference between scotch, whiskey, and bourbon, then you’ve heard the name Foxx. I’ve ended up in the heart of Bourbon Country with a new name and a clean slate. And for some reason, when Ace calls this place my home too, my shoulders relax, the weight of what I’m hiding from easing up just enough that I feel lighter than I have in a long