Inside the first non-alcoholic distillery in the United States

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Amanda Reed is a commerce updates writer at Popular Science. She makes sure all product round-ups are up-to-date, shares deals happening all over the internet, and reviews various gizmos and gadgets. She lives in Pittsburgh with JunkJunk, a handsome, sad-looking tuxedo cat who only wants wet food and attention.

ArticleBody:I’m in the woods near Wahclella Falls, and I'm looking at an innocuous-looking plant that could be mistaken for parsley, except it’s water hemlock—found all over the United States and highly poisonous to humans. It’s what killed Socrates. Its nontoxic fraternal twin is Angelica archangelica—angelica or wild celery, one of the 150 mysterious herbs Carthusian monks use to make Chartreuse. These two plants function differently despite being part of the same family .

It’s something O’Malley thought about when making an NA spirit: What is the flavor of alcohol, anyway, and how can you echo its bracing sensation? O’Malley is in the camp that the best tasting experiences include something that’s a little nasty by itself. Jasmine, for example, is a popular perfume ingredient that carries hints of feces, decay, or death to some.

 

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