By ERROL SCHWEIZER
Errol Schweizer: What are the working conditions typically like and how has that changed during COVID-19?
Matt Aubrey: The majority of all your distilleries, they store the barrels they've made for a couple years. Out of barrows, they get pulled. Your liquid comes from the distillery. They get stored for so many years, six to eight years, just depends on the product. And then that's when the bottling facility comes into place. And those bottles get filled up from those barrels. And then, of course, your shipping and receiving that's when they all get shipped out to whatever customers for their demand.