Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 24 NOVEMBER 2018 Tucked between Night Shift Brewing and Bone Up Brewing Co. in Everett is Short Path, a small-batch distillery based out of an old metal shop in the city's Riverfront District. Short Path has been making liquor (chiefly rum, whiskey, and gin) their way since SMOOTH SPIRITS Short Path balances ingredients and flavors to create liquor for all tastes. By Andrew Crump An emphasis on scientific process is as key to their work as juniper is to gin. Short Path marries Old World methods with new world science and a contemporary approach to flavor profiles. As co-founder Jackson Hewlett sees it, "at's really the best of both worlds." In fact, Short Path's science-driven aesthet- ic is featured right in their name, a reference to the short-path distillation technique. "e shorter the path from where the alcohol is evaporated to where it's condensed again, the more flavor makes its way through the process," explains tasting room manager Sean Smith. "So with the shorter path, you're go- ing to get more flavor." at's ideal for Short Path's preferences in spirits; rum, for instance, benefits greatly from a short-path process. For something like vodka, you'd rather take your time. Short Path's name also honors their local commitment: ey source their ingredients / E AT+ D R I N K / PHOTOGRAPHS BY JARED CHARNEY June 2015. ey distill their spirits in-house; they use locally sourced ingredients as op- portunity affords; and, in keeping with their Boston roots, they play off traditional practices by infusing their spirits with everything from blueberries to unique botanicals. Owners Zachary Robinson, Matthew Kurtzman, Jackson Hewlett offer a variety of spirits at Short Path.