Edible Sacramento Fall 2022

Clockwise from top left: At Midtown Spirits, sight glasses sit on the copper column on a 400-gallon hybrid still during production. Liquid on the glass has condensed from the spirit vapor traveling through the column. Photo courtesy of Midtown Spirits; Spirits are poured from a barrel into a metal filter that captures barrel char and sediment. Photo by Brian Johnson of Running Clocks; Patricio Wise of Nixtaco oper ates his distillery’s hybrid pot-column still. Photo by Raoul Ortega; From left, Dry Diggings Distillery’s lead distiller Kendric Steller, production assistant Ryan Racz, and owner Cris Steller. Photo by Brian Johnson of Running Clocks; Assortment of products from Midtown Spirits; Patricio Wise and Cinthia Martinez, owners of Nixtaco Mexican Kitchen & Distillery. Photo by Raoul Ortega; Dave Abrahamsen, co owner of Midtown Spirits, stirs enzymes into a batch of spirits cooking in the distillery’s 500-gallon mash tun. Photo courtesy of Midtown Spirits

26 FALL 2022

edible Sacramento