Cold Peated Whiskey Is A Focus Of Minnesota’s Brother Justus Whiskey Company
Cold Peated Whiskey Is A Focus Of Minnesota’s Brother Justus Whiskey Company
What happens when you blend time spent in the Middle East preserving ancient manuscripts and a trip to Jim Beam? If you’re Phil Steger, the founder and CEO of Minneapolis’s Brother Justus Whiskey Company, you get a distillery.
A theology major, Steger had spent plenty of time thinking about how people carry stories and, while drinking some whiskey, he realized that whiskey itself is a way of carrying stories. People gather around it to tell stories and if you ask anyone, chances are they still remember their first dram as well. He also realized that, being in Minnesota, he was in the perfect place to make whiskey.
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Brother Justus Distillery Boasts Local Spirits, Fresh Air After a three-month delay, the Northeast Minneapolis whiskey room is set to open, with an emphasis on Covid safety measures.
If there’s an upside to a pandemic delaying the planned opening of your new distillery and whiskey room, it’s having time to fine tune the airflow.
Following a three month delay due to state-mandated occupancy restrictions, Brother Justus Whiskey Co. will finally open in Northeast Minneapolis on Friday, Feb. 5. Founder/CEO Phil Steger finds himself in the unexpected position of talking as much about his HVAC system as his single malt whiskey. Pre-Covid, he might have boasted about the soaring ceilings within the 14,000-square-foot micro distillery and cocktail room, or the views of Columbia Golf Course. In 2021, Brother Justus is putting the emphasis on the 290,000 cubic feet of air within the space, which is being continuously ionized, filtered, vented, and replaced
5 best things our food writers ate in the Twin Cities this week Food writers Sharyn Jackson and Rick Nelson highlight the favorites of their weekly dining experiences. December 11, 2020 11:38am Text size Copy shortlink:
Since opening Nico s Taco & Tequila Bar in Minneapolis about seven years ago, Alejandro Victoria has had a dream. His food always emphasized the Indigenous ingredients and flavors of his Michoacan culture, but the tortillas he used, while made by small businesses in Minneapolis, were not the ones he remembered so fondly from his childhood in Mexico, where his father was a corn farmer. When I would sit at grandma s clay oven, she would give me breakfast of just a tortilla with rock salt, and when she rolled it the salt would melt right into the tortilla, he recalled. The No. 1 thing I want to do when I go back to Mexico is have a tortilla with salt. (No. 2 is tequila, he added.)