“ Templeton Rye, by contrast, has built its successful brand on being a product of Templeton, Iowa. They tell an elaborate story about how their recipe was used by the owner’s family to make illicit whiskey in Iowa during Prohibition, and how that rye had become Al Capone’s favorite hooch. They publish a description of their “Production Process” so detailed it lists the temperature (124 degrees) at which the “rye grain is added to the mash tank.” They brag that they focus their “complete attention on executing each step of the distillation process.” And yet, for all this detail, the official “Production Process” somehow fails to mention that Templeton doesn’t actually do the distilling. ”

Your ‘Craft’ Whiskey Is Probably From a Factory Distillery in Indiana - The Daily Beast

wr3n:

Lee’s Liquor

One of the best.

wr3n:

Lee’s Liquor

One of the best.

(via stuffaboutminneapolis)

I had Terry Richardson do a photo shoot with Monkey.

(Source: lavagoth, via fuckyeah1990s)

Rust drip from the Barclays Center.

Rust drip from the Barclays Center.

(Source: rach-maninov, via purns)

stuffaboutminneapolis:

Grain Belt Beer Poster - “Girl In The Barley Field”

stuffaboutminneapolis:

Grain Belt Beer Poster - “Girl In The Barley Field”

(Source: liveauctioneers.com)

4th of July, 2014.

4th of July, 2014.

Nailed it.

“ Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that’s great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don’t go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They’re just going to be of higher quality. ”

Interview: Paul Greenberg, Author Of ‘American Catch: The Fight For Our Local Seafood’ : The Salt : NPR