A man with an MIT chemistry degree and his husband won Licensing Board approval today for a distillery and tasting room on Heath Street on the JP line that will focus on home-grown, high-end versions of Korean soju, gin and other spirits - some flavored with the botanicals they will grow on site.
At a hearing yesterday, Josh Moss said he and Will Blessing plan to combine "the terroir of Korea and New England in creative and new ways" at their Namu Distilling Co., 89 Heath St.
Moss's PhD work was in atmospheric chemistry, in particular A man with an MIT chemistry degree and his husband won Licensing Board approval today for a distillery and tasting room on Heath Street on the JP line that will focus on home-grown, high-end versions of Korean soju, gin and other spirits - some flavored with the botanicals they will grow on site. At a hearing yesterday, Josh Moss said he and Will Blessing plan to combine "the terroir of Korea and New England in creative and new ways" at their Namu Distilling Co., 89 Heath St. Moss's PhD work was in atmospheric chemistry, in particular the chemistry of smog, but he told the board his BA was in chemical engineering, which he noted focused on distillation. Moss said the building has two dozen parking spaces, "more than any other bar or restaurant in the area," so he's not expecting to cause any parking issues along Heath Street. The license approved by the board is only for distilling and pouring alcohol; the couple said they would return with a separate request for a food-serving license once they firm up their dining program. Through an aide, City Councilor Sharon Durkan, who represents much of Mission Hill, supported the proposal. Nobody spoke against.