Allison and I went on a tour of the Topo distillery last week.
We learned about the distillation process and saw how they fill with a 1940's dairy equipment, hand label, and hand cork each bottle.
To me, the most interesting part about the distillery is their local and sustainable practices. The water they use for cooling is run through the system at least twice. They grow organic wheat in Scotland Neck, and leftover mash goes to fertilize fields and feed livestock.
Topo prides itself on flavor. The spices below go in their Piedmont gin.
After the tour, we strolled down Franklin Street and ended up at Sup Dogs. It is one of my Greenville favorites and has more recently opened up another shop in Chapel Hill.
I had dreams of taking pictures with the beautiful scenery on campus, but it started pouring rain. Allison insisted on me standing in the rain for a few of the photos.
Patio at Sup Dogs, Chapel Hill, baseball on TV. I don't hate it.
Definitely #notpaleo, but a must.
Anyone else love Sup Dogs? If so, you have got to try the Orange Sup Crush. I had never had it before, but it was on special and sounded good. It is basically orangeade and so delicious!
Moon and Lola Compton earrings // Trina Turk top // J. Crew 4" chino shorts // Jack Rogers Napa Valley Navajo
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