The Backyard Spirit Being Used in Michelin-Starred Restaurants

Someone else who is finely attuned to the island’s natural state is Barney Wilczak, distiller & owner at Capreolus Distillery. When I call him on a particularly grim February afternoon, he’s been handling quince, pears, and apples to make his cult-loved Capreolus eaux de vie. An often underutilized spirit category, e...