Distilling is such a strange and arcane art, still. Not quite a science yet, but when someone's making something weird, I like to know about it.
Adam RogersFrom the early days of the telegraph, to be a telegrapher was a job, and there weren't many of those folks. They could recognize each other's style by their dots and dashes.
Adam RogersOur relationship with alcohol is a hologram for how human beings relate to the natural world. When you get to that level of brown liquor - an age distillate of a fermented thing, grain that we learned how to plant and make grow - it is in some ways the best expression of what humans are able to do. Nobody else can make that! And it's delicious.
Adam RogersFrom the early days of the telegraph, to be a telegrapher was a job, and there weren't many of those folks. They could recognize each other's style by their dots and dashes. They called that the "fist." St. George, they have a fist. You taste something from St. George, even across categories - the gin, the whisky - it tastes like something from St. George. It's the same as going to a great bar: You get the soul of the person making it.
Adam Rogers