In a 5,000-square foot barn by the Brooklyn-Queens Expressway, the
New York Distilling Company is working on some whiskey. One thousand of the barn's square feet belong to a bar,
The Shanty, and the remaining 4,000 is a cavernous distillery. Most days, it's a one-man show, with Bill Potter overseeing tanks, thermometers, bags of grain, empty bottles, labels, and barrels and barrels of aging whisky. At the centerpiece of the action, there's Carl, a big, beautiful custom-built copper and stainless steel still.
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Source: http://feeds.gawker.com/~r/gizmodo/full/~3/_NQ1_xnCFSc/how-the-perfect-manmachine-balance-creates-some-of-the-best-booze-in-the-world
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