A cocktail bar and infusion bar are located at the front of the distillery where patrons can both smell and taste.
process allows customers to select among dozens of botanicals – hibiscus, lavender, lemon peel, to name but a few – to infuse spirits they craft at the distillery. “They can infuse their own vodka and make their own gin,” Clay- pool says. All gin first begins as vodka. The infusion shelves, standing next to a Toledo industrial-sized scale, are constructed from repurposed barn wood from Kearney, MO, obtained through Got Barn Wood in Lenexa, KS. Also, the bar was fashioned from reclaimed wood. Tasting Room Manager and Head Mixologist Jason Dowd, says tasting is essential to the overall experience at Lifted Spirits. “It allows people to fall in love with different craft beverages.” “We’re about transparency and authenticity,” says Claypool, who will lead daily tours. ‘It’s also about the sensory experience. People can stick their hands in the grain and smell it and feel it. It’s the sci- ence of smelling and tasting. “Authenticity seeps into everything we do and produce. It all comes from local brains, from the renovation to the distilling — all from the people in the building.” Lifted Spirits Distillery opened to the public on Dec. 2. For more information, call 816-866-1734 or go to www.liftedspiritskc.com. ^ Rhiannon Ross gulped her first (and last!) mouthful of moonshine from a backwoods’ still in southern Arkansas. Firewater, she says, accurately describes its taste unlike the smoothness of a Lifted Spirits’ product.
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