Garrison Brothers Distillery

Hammer mill that grinds the grains.

After being ground, the grain is stored here before being combined with water and cooked in the 'kitchen'.

The kitchen.

The kitchen. Grains are cooked with well water to convert the starches to sugar.

After being cooked, the mash is pumped in here to be fermented for 5 days.

One of their 2 500 gallon stills. The beer is pumped in here and then heated to 180-190 degrees with steam to evaporate the alcohol but not the water.

Where I spent 2 days dipping bottles in wax to seal.

Bottles get 'pig-tailed' with a strip of deerskin and then dipped in wax. After cooling, the bottle is inspected to make sure no foreign material is in the bottle as well as ensuring the wax was applied completely and without bubbles. Next they move to polishing to be cleaned up and then Dan Garrison numbers and signs each bottle. They are then boxed and stacked on a pallet.

Lunch in the barrel-barn. Today, a fantastic fried chicken dinner.