Just wanted to introduce myself. I moved back to WA last year after helping start up a cane-to-bottle rum distillery, for about two years, in Kunia, HI. We started experiments on a 6 gallon still, to a 30 gallon still, and finally a 600 gallon still. I had my own machete and learned how to swing that thing like champ, among learning how to manage, market, and run the distillery. Moved back before we could unbarrel our first aged rum that would sell to restaurants, so I guess you can say I'm a little bummed about that. This past year I worked in quality control for a juice concentrate company and even though it was a great experience to get my hands dirty within the regulation sector, my passion lies in working for the distilling industry.