West of 105 Magazine - - Drinking & Dining -


Owner Con­nie Baker likes to tell peo­ple she went from drugs to booze when they ask about how she got started with dis­till­ing (she pre­vi­ously worked in the phar­ma­ceu­ti­cal in­dus­try). With a love for vodka and a fas­ci­na­tion with the fact you can make it out from seem­ingly any­thing, she signed up to a dis­till­ing school and the rest, as they say, is his­tory. At MDC they fo­cus on sus­tain­abil­ity which in­cludes sourc­ing lo­cal in­gre­di­ents and wa­ter and heat recla­ma­tion through the first-of-its kind Wa­ter and En­ergy Ther­mal Sys­tem (WETS). Even their grain is grown just half a mile away (spent mash is sent back there to be uti­lized on the farm). The Sierra Club named MDC as one of five dis­til­leries in the world to drink at if you want to save the planet. As for best prod­ucts, Baker has a tough time de­cid­ing (“they're all my ba­bies”) but set­tles even­tu­ally on Ginger­cello and Re­serve Ginger­cello.

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