Hospitality associate Lindsey Banks strains an aged spirit through a cheesecloth in the bottling room of Hartfield & Co. distillery in downtown Paris. The fine mesh of the cheesecloth filters out particles of wood-barrel char, which accumulate in the liquor during aging.
Lindsey serves a flight of house-made bourbons to Marcia Bourque Moreno (left) and Maureen Shea to cap off their tour of the distillery. Lindsey began working at the distillery about 10 months ago, and primarily handles tours and tastings.
Production assistant Austin Nevitt pours mash into a large mixing tank on the third floor. From here, the mix will be gravity-drained to the second floor for fermentation.
Head of production Tyler Holloway (left) uses a pallet jack to move a large tank of distiller's mash across the fermentation room, with help from Austin. Once the mash is removed from what is sent to the still, they give the mix to farmers, who use it for feed, then clean and return the tanks.
Lindsey uses a cart to move supplies on the first floor of the distillery. Behind her, the grain elevator is essential for transporting heavy or bulk-quantity materials throughout the production area.
Austin and Tyler taste a freshly-distilled spirit. Tasting and smelling the product is critical once it is distilled.
Barley, one of two rickhouse cats living on the third floor, sizes up a guest on a tour of Hartfield & Co. Cats are commonplace at distilleries, where they often are kept for pest-control. Barley is usually more elusive and skittish than his brother, Rye (not pictured), and camouflages well among the white-oak barrels.