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Turning CO. Beet Sugar into Rum, 24-7

14 August 2015
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Distilling is a 24hr a day gig. It’s a craft. It’s artisanal.
Max was up all night distilling a batch until 4:30am.
Here he loads some barrels for an upcoming event.
We’re getting things ready for our official tasting room opening!
Stay tuned!