As the one and only employee, Weglarz oversees every step in the distilling process. With only a beat-up stereo and chessboard (he must play against himself?) for company, he gauges temperatures, fills bottles and puts on labels. The result: "Rally Point," an aged rye whiskey, and "Big Jake," a white whiskey, which can now be found in fifty-two different restaurants and bars and seven liquor stores. The goal is "to saturate St. Louis." And he proudly notes that production is running at roughly 200 bottles a month.
In the future, Still630 is set to expand and experiment -- new whiskeys, some rum and bourbon. Weglarz is even selling home whiskey aging kits that come with a two-liter barrel, two bottles of whiskey and two tasting glasses. If you want to visit the facility, contact Weglarz thorugh his website.
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