Matchbook built up a fire in their pit and began roasting 1800 lbs of local, organically grown sun chokes. They burnt wet burlap sacks to help increase moisture and build smoke. For the fermentation, they added some inulinase, an enzyme grown by aspergillus (the mold used to inoculate grains for koji) in a lab, to help finish the job of breaking up the fructose chains, making sure they wouldn’t leave any precious inulin behind. With the addition of water, honey, and Champagne yeast, the fermentation began. Ferment lasted a week before transferring the mash to the still and running it through a pot and column and the spirit collected right into demi where it rested.The spirit is full - it’s smoky and earthy with notes of pear, black pepper + rose rounded out by the smell of earth, concrete and grass after rainfall and freshly chopped wood.Drink it neat. Drink it shaken with some sugar and citrus. Or stirred with some vermouth and a bitter.