Sonja Kassbaum mixes up a 'honey smash" using Gin Number 6. | Rob Dicker~Sun-Times Media

Sonja Kassebaum gets a whiff of fermenting molasses that will be used in their rum. | Rob Dicker~Sun-Times Media

Liz Cooper, North Shore's only employee, checks the "Mighty Gin's" proof, or alcohol content using a hydrometer. The over-proof gin, which is sold to bars, is 110 proof. | Rob Dicker~Sun-Times Media

A honey smash on the bar in their tasting room. | Rob Dicker~Sun-Times Media

Liz Cooper hand bottles and corks Mighty Gin. | Rob Dicker~Sun-Times Media

As Liz Cooper bottles gin Derek Kassebaum, a chemical engineer, labels the bottles. | Rob Dicker~Sun-Times Media

Derek Kassebaum carries a "carboy" filled with freshly distilled pure gin. | Rob Dicker~Sun-Times Media

Almost pure gin emerges from the still known as Ethel. | Rob Dicker~Sun-Times Media

Derek Kassebaum kneels before Ethel and changes bottles, trying not to waste a drop. | Rob Dicker~Sun-Times Media

Liz Cooper rises to her tip-toes to grab empty bottles to fill with Mighty Gin. | Rob Dicker~Sun-Times Media