In the beginning, we wanted to make a number of different products. And pretty soon we had more whiskeys in different versions than Starbucks has coffees. But from a business standpoint, completely, you know, ridiculous. So we've reduced it down.
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.