Whiskey-making is back in Baltimore.
On a recent Friday morning, with anticipation and exhilaration trumping most of my trepidation, I raised a plastic shot glass of amber liquid to my lips for an initial taste of Louthan Distilling’s Oak-Aged Corn Whiskey, a distilled spirit born, not in Kentucky or Tennessee, but Lauraville.
“It’s going to be a little bit harsh and intense,” warns distillery co-founder Kelsey Louthan, noting that I’m sampling a 120-proof version of the spirit. When the bottled form hits store shelves early next month it will be cut with water to a smoother, 93-proof.
Woo-hah. Yeah. It’s a bit hot, especially the lively finish. But it’s...