In the very beginning, an element of our time was devoted to teaching other people. We set up a vertical business model and we got a code of distilling technologies. People came from all over the world to Chicago to learn how to distill from us. In some ways, we never left teaching behind. It just sort of shifted.
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.