We were going for very clean whiskeys, so from a scientific standpoint, we wanted just the pure ethanol in our whiskeys. We really wanted to have fun and make really, you know, high-quality products that were unique and different. So when you say millet, what do you mean? Well, our mash bill, sort of the recipe, is corn and millet.
Scholar and distiller Sonat Birnecker Hart of the Koval Distillery talks with EconTalk host Russ Roberts about her career move from academia to whiskey-making. She explains that the heart is the key to great flavor--when making whiskey, and when making the right choices in life.