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VOL.17, NO.8
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More than 125,000 readers throughout Greater Baltimore
Moonshine and more for 2nd act
I N S I D E …
L E I S U R E & T R AV E L
Take a road trip through pristine Sweden; plus, a peek at Rhode Island’s historic towns and waterfront mansions page 18
ARTS & STYLE
Short-term change in plans During the early months of the coronavirus pandemic, when retail shelves began to empty of hand sanitizer, many Maryland distilleries, including Old Line Spirits, stepped up to put their high-power ethanol — the intoxicating ingredient of beer, wine and hard liquor — to good use making hand sanitizer by the gallon. They were well-positioned to make this pivot because they already had a license to use alcohol and plenty of stock on hand. (Besides, even though liquor stores remained open, few customers ventured out to take tours or visit tasting rooms with stay-at-home orders in place.) “It was a way to kill two birds with one stone,” Watkins said. “We got to do something productive for the community and help make up that shortfall in sales.”
AUGUST 2020
PHOTO BY JAMES COLLIER
By Glenda C. Booth Several years ago, former Navy pilots Arch Watkins and Mike McLaughlin, neighbors in Butchers Hill, had a bold idea. The two EA-6B Prowler pilots wanted to quit their staid jobs in engineering and finance to craft single-malt whiskey in Baltimore. Their distillery, Old Line Spirits, opened in Highlandtown three years ago. “Our philosophy centers around the idea of bold stories. Everyone has got their own version of a bold story. For Mark and I, that was flying planes off of aircraft carriers,” Watkins said. Their efforts to launch a second career have paid off: Old Line Spirits’ single-malt whiskeys and aged Caribbean rums have won several awards, and just this month they’ve opened a courtyard cocktail bar. After decades spent working in other fields, a number of retirees are reinventing themselves by distilling spirits or making hard cider. Artisanal craft brew and distilling businesses have popped up all over America as more people are seeking out custommade, small-batch beer, spirits and cider. Maryland has more than 25 distilleries and five cidermakers. “People are tired of the traditional Smirnoff and soda,” said Brad Plummer, American Distilling Institute spokesman. “Drinking is not just drinking. It’s an experience.”
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Neighbors Mike McLaughlin, left, and Arch Watkins, right, used to fly Navy planes. Now, for their second career, they’ve opened a distillery in Highlandtown, Old Line Spirits, where they make whiskey, rum and, for the moment, hand sanitizer.
Singer Carolyn Black-Sotir opens her barn in Phoenix, Maryland, to classical music concerts for a good cause; plus, summer books with mature protagonists page 22
Speaking of which, Watkins acknowledged that opening a distillery can be tough. “It definitely requires a lot of work — a lot of being at work — to make it successful,” Watkins said. Pilot experience occasionally comes in handy, too, he mentioned. “It helps us stay organized and focused and helps with prioritizing things,” he said. “A skill that’s really required in the cockpit is to recognize what’s happening and not get distracted.”
Studying at Moonshine U. Taking on new professional challenges is not really starting over. It’s moving onto
the next chapter, some distillers contend. To Bill Karlson, distilling “is the most rewarding job I’ve ever had.” After a stint in the Merchant Marine, Karlson had a 26-year career in government contracting with Stanley, Inc. At a Baltimore Ravens game with a U.S. Merchant Marine Academy buddy, John O’Mara, the two floated the idea of making whiskey. Intrigued, Karlson toured Kentucky’s Bourbon Trail while O’Mara took a one-week course at Kentucky’s Moonshine University, where he “studied harder than at the Academy,” Karlson joked. See DISTILLERS, page 23
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