In the upper left of the image you can see where the gas tanks used to be, along with the concentration equipment. Along the bottom you can also see some of the many railroad tracks coming and going from the plant–the ones visible here were incoming tracks that carried in hard coal from the eastern US.
Gloves hang in the basement of the former quality assurance labs.
Sour mash had to be fermented before being used for whiskey making. Nearly all bourbon uses it.
I found a face.
A caustic tank in one of the unremodeled brewhouse backrooms.
This low brick building is interesting to me.
The head distiller could walk out of their office to this balcony and overlook the whole fermentation process in a glance.
Beds line a basement room that is part way between the concepts of inside and outside. Boards and bricks were falling while I was photographing it—stay out.
SFAAP’s iconic smokestacks. You’d notice if you drove past this on the highway.