When it was convenient, the sugar company would pull equipment, even pipes, from one mill for another.
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The mostly-empty distilling room is easy to spot from the outside because of the distinctive round window.
Sour mash had to be fermented before being used for whiskey making. Nearly all bourbon uses it.
A winding flue between the ovens for Furnace 6, capped with sketchy catwalks.
Looking out of Kurth Malt a the neighbors–the silos past Electric Steel are those of the Froedert Malt Company, now gone.
Looking toward a void–formerly a hallway to the mineshaft–now a hole in the ground.
Taken from under the headframe.
Looking at the engine house (left) from atop the stoves.
Local kids probably call this the ‘Shootin’ Shack’, judging by its war wounds.
A look at the Longmont Sugar Mill in May 2014.