Located in a warehouse in Northeast Minneapolis, the distillery and cocktail room has a cool-kid vibe, and for almost a year, it’s had a restaurant, too, led by chef Jaclyn Von. Distiller Scott Ervin, a former architect, has been in business since 2013 and is currently producing 38 unusually flavored spirits, though that number is always growing as bar director Keith Mrotek dreams up new drinks. So far, the department of agriculture has only nixed a leather-infused aquavit and a spirit aged with taconite, a sort of low-grade iron ore.

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