Founder Brenton Engel began his journey into spirit making like so many others: just for fun. Living on a farm near Springfield, Illinois, he Macgyver-ed together a still and began producing corn whiskey, sharing the un-aged moonshine with friends on his weekly trips to Chicago. It wasn't long before he was getting inundated with purchase requests by friends. Shortly after, he got a job behind the bar at the revered Chicago restaurant Lula Cafe. While he didn't need much more conviction to turn what started as a hobby into a full-fledged business, the new squad of Chicago chefs clamoring for bottles certainly didn't hurt.