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Three Businesses Sprout in New Development, the Yard
Trio makes their way through Austin’s burgeoning artisan food world
Food Story  September 29, 2016, by Adrienne Whitehorse
"...What exactly is "grain-to-glass"? Braun­berg explains that "we buy farmers' grains, we mill them ourselves, we mash it ourselves, and we ferment, distill, barrel, and bottle all in-house." This differs from the many other craft distilleries that outsource much of their production, and often purchase already-aged whiskeys, only blending and bottling before they call it their own. "We're sort of jumping in the deep end first," says Kris Bohm, the distillery's production manager, "to maintain better control of the whole process..."

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