We try and stick, you know, with the Midwest. We've got our grain, our corn call all comes from Illinois. You know, our other grains all come from the Midwest very close to where we are in Chicago,. And so, with that, there are some things that you can control, but you cannot always control how the crops are in a particular year or the minutia of every single barrel.
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.