Today, four large silver stills hum away inside the facility, releasing a steady drip — about six gallons (23 liters) each day — of whiskey.

Spoelman and Haskell said they have begun to experiment with their recipe, and have even begun to produce chocolate-flavored whiskey.

The distillery, which operates seven days a week, from 9:00 am until midnight and employs a part-time staff of about a dozen workers, also doubles as a museum dedicated to the art of distilling.