As I wandered deeper into the inner works of Columbus' Middle West Spirits distillery space, I fully expected the sight of shiny tanks and coppery stills, and the taste of sampled spirits, to be my prime attention-grabbers. Those did grab my attention indeed, but it was surprisingly my sense of smell which moved to the forefront of my thoughts.
"Mmmm, so nice....smells like a bakery," I mused, as did many fellow Columbus-area food bloggers who I had joined on this day to take this special tour. We learned that the flour smell came from the ground wheat from around the town of Fostoria, Ohio, considered some of the finest in the country and just one of many signs of this distillery's local-when-possible focus. It was definitely not an experience I had anticipated for this particular tour, but it is this reaction that helps explain the passion behind and the evolution of the city's first micro-distiller.
 |
| The grinding of some of the finest Ohio wheat leads to the smell of distilling success at Columbus' Middle West Spirits |
