Through a personal connection with the owner, I recently began working at a micro micro- distillery. I have a number of years of experience with brewing beer, but I am new to distilling. I plan to focus first on Rum and Absinthe. I would like to share my experiences as I begin recipe formulation, and it look forward to any and all feedback. I'm quite aware that it sounds somewhere between audacious and naive to think I can just jump into this with no experience and hope to produce a good product, but I'm hoping that with enough research, perseverance, and help from the artisan distilling community, that this will be the case.