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jaeschol: Distilling day: Flowing spirit (2/2)
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jaeschol: Distilling day: Ready for use (1/2)
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jaeschol: General Sutter Distillery: proud (2/3)
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jaeschol: General Sutter Distillery: Master Distiller (1/3)
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jaeschol: General Sutter Distillery: open day
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jaeschol: Focus point today: General Sutter distillery
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jaeschol: Around 8 PM: Capuns (162/365)
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jaeschol: The beginning of Schnaps: Gelbmöstler pear (3/3)
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jaeschol: The beginning of Schnaps: mashed in (1/3)
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jaeschol: The beginning of Schnaps: mashing in action (2/3)
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jaeschol: Rotkreuz: blue delivered (1/3)
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jaeschol: Around 8 PM: First dish (35/365)
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jaeschol: General Sutter Distillery: The master distiller (2/3)
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jaeschol: General Sutter Distillery: The distillery (1/3)
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jaeschol: General Sutter Distillery: Ready (3/3)
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jaeschol: Nothing to add
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jaeschol: General Sutter Distillery: Preparation (2/4)
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jaeschol: General Sutter Distillery: production run (4/4)
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jaeschol: General Sutter Distillery: The master distiller (1/4)
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jaeschol: Results from the work yesterday
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jaeschol: General Sutter Distillery: products (3/4)
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jaeschol: Die Schweiz brennt: Pretty much the whole place (2/2)
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jaeschol: Die Schweiz brennt: left in operation (1/2)
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jaeschol: Blanc de Blancs Champagner - 1979
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jaeschol: Rhubarb with porc tenderloin: Final dish (5/5)
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jaeschol: Rhubarb with porc tenderloin: cut (2/5)
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jaeschol: Rhubarb with porc tenderloin: Roasted (4/5)
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jaeschol: Rhubarb with porc tenderloin: The beginning (1/5)
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jaeschol: Rhubarb with porc tenderloin: the meat seasoned (3/5)
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jaeschol: The best chicken ever!