A new craft distillery is opening in Logan Square, Chicago. They plan on specializing in brown spirits, i.e. Whiskey, but will produce other spirits as well. Their whiskey is based on a "family recipe" from the Northwoods of Wisconsin.
I hope it succeeds, but I also fear that it could suffer the same fate as other craft distillers and make the same mistakes.
Here is the most recent write-up:
Of course, it doesn't address the bigger questions, like what do they specifically plan to distill (rye, bourbon, malt), how long do they plan to age, will they use large barrels, will the aging room be climate controlled, etc...
What do you guys think (Chicago people in particular)?