“I was always into food and beverage as a child,” says Chand Harlow, so when the thirty-two-year-old native Mississippian returned home after a stint in finance in New York, he began considering a business in the industry to call his own. Restaurants held little allure for him. (See: “finance.”) But he’d worked with one of the city’s pioneering craft distillers while in New York, and that planted a seed. In 2017, he partnered with
