BOTTOMS UP
Spirit Guide Shots are on Chris Uyehara, SU professor and owner of a brand new distillery WORDS: CORY FERNANDEZ PHOTOS: AUDREY MORGAN
Copper chambers of distilling machines bubble up gallons of White Lightning and One-Hundred Percent Moonshine. These concoctions will soon fill unwieldy aging barrels made of American white oak, embossed with the words Last Shot Distillery. Over two years ago, this space was just a vision for Hawaiian-born pastry chef turned culinary professor, Chris Uyehara, and his partners, John Menapace and Kate Menapace. Starting this month, it’ll serve spirit enthusiasts of the Skaneateles area and beyond. A professor at Syracuse University and a World Champion ice carver by trade,
Uyehara comes from a line of master bakers, which included both his father and brother. It wasn’t until later in his cooking career that he first got the idea for opening the distillery. He was inspired by his colleague at a previous cooking job who had opened up his own distillery as part of a father-son operation. “He kind of sparked the interest in me,” says Uyehara. “I took classes just to see if I would enjoy it.” While it may seem like a clever play on words, the name of Uyehara’s distillery came about during a late night dinner conversation with family in which he emphasized the ticking of the metaphorical clock. Uyehara knew a chance like this might not arise again. fall 2015 | 19
