Longtime bartending stud Dan Oskey (Strip Club, Hola Arepa) managed to keep his distilling ambitions relatively quiet when he and his business partner/childhood pal Jon Kreidler started writing gin recipes. The cat's out of the bag now, and since doors opened to their standard-setting cocktail room last summer, Oskey and Kreidler's Tattersall hasn't cooled down. The handsomely casual Northeast distillery is constantly bumpin', thanks to impeccable drinks that would cost $4 more in the nearby North Loop. Of course, killer cocktails aren't made with crappy hooch, and Oskey's transition from shaker to still has been a success. Besides a refreshingly versatile gin and an oak-rested aquavit that's among the best spirits currently coming out of Minnesota, Oskey's inner bartender needed myriad liqueurs (including Tattersall's slightly pucker-y Cherry Heering alternative) to crank out proper cocktails. Ambitious amari forays have been surprising early successes; they've yielded a tamer, more medicinal fernet than the eucalyptus bomb of Branca. Haters could knock them for using a sourced bourbon (a fact they don't hide). But that's a whole lot less sinful than selling immature sawdust swill for $50 a bottle.