How the Perfect Man/Machine Balance Creates Some of the Best Booze in the World
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,…
