Gallery: The Breathtaking Beauty of DIY Whiskey Distillation
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David Pickerell inspects a still for one of his clients, Hillrock Estate Distillery in Ancram, New York. *Photo: Andrew Hetherington*
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This is one way to store a rick of whiskey barrels while they are aging. The tag on the barrel contains all of the necessary identification information about the product inside the barrel *Photo: Andrew Hetherington*
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The Spirit Receiver (center) allows distillers to test the proof and taste the quality of the product coming off the still. *Photo: Andrew Hetherington*
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A close-up of the grain cap on the top of a fermenter. During fermentation, the rising carbon dioxide bubbles stick to the residual grain fibers and carry them to the top of the fermenter and form a cap which can be 6 or more inches thick, depending on selection of grains. *Photo: Andrew Hetherington*
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The Glencairn-style tasting glass on the top of the Spirit Receiver. *Photo: Andrew Hetherington*
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The center of the column and kettle still. The item in the very center, called “the onion” because of its unusual shape, causes the freshly distilled vapor to expand. *Photo: Andrew Hetherington*
