Back in October, Koval Distillery here in Chicago let me come on over, but unlike my other local craft food things, this has become a bigger operation, so I did not have the luxury of hanging out and chatting with the few people there that day (there was a lot of whiskey quietly aging in barrels that day, so not a lot of activity.) But I did get a few pictures, and then promptly forgot to write about them. So my apologies to you and Koval, but I have no write-up, no waxing poetic over the almost mythic sounding combination of “heads, hearts, and tails” that comprise all distilling, that I first learned about at a Koval Distillery tour years ago before they expanded into the operation they are now. No pithy little homage to their way of looking at a grain and saying “I can distill that!”, resulting in whiskeys very specifically based on a single grain, like oat, millet, or rye, each with a distinctly different profile and range of flavors. No sad moment of remembering that bottle of dark millet whiskey that graced my shelf for a while. No mention of the distiller showing me how they take hearts (or was it the tails?) from one round and steep rose hips in them to create their sublime rosehips liqueur. No no, none of that. Just a few pictures of some very shiny stills and some lovely barrels, being disturbed from their rest by a nosy photographer.