In one sentence, describe what the following article is about:

What’s a distillery without stills? These are these first thing you’ll need to procure before you can get your distillery up and running. Decide whether it would be better to run with one or two small stills or invest in a large one that can handle a high rate of output. Along with a trustworthy still, you’ll require additional equipment like a boiler, mash tun and storage tanks, just to name a few.  Good stills are not cheap. Top-of-the-line varieties often go for between $50,000—250,000, which will constitute a big portion of your startup money.  Look into whether it’s possible to get some of your equipment secondhand. Be sure to verify that everything is in good working order before you commit to buying, though. Running a distillery isn't as simple as just churning out liquor. It will be important to think over the little considerations, as well, such as where your water will be coming from, how often supply orders should be placed to maintain productivity and what if any services will need to be subcontracted. These might not seem like major concerns, but the way you go about handling them can make or break a young business.  It may also be necessary to meet with your city's alcoholic beverage commission to get a rundown on the most up-to-date liquor laws.  Don't be discouraged if it all seems a little overwhelming at first. In many ways, learning the ins and outs of owning a business is a work in progress. Each time you face a difficult task or unexpected obstacle, you'll be better equipped to deal with it in the future. Before you can jump right into the brewing process, you’ll need to contract with a supplier who can provide you with the various things you’ll need to brew your signature liquors. This will include things like yeast, grains, fruits, spices and raw alcohol spirits. Take your time selecting high-quality ingredients that are consistent with your distilling philosophy.  Take advantage of local co-ops and markets that grow organic grains and produce. Liquors sourced with local ingredients are a big hit with alcohol enthusiasts and may prove to be a beneficial selling point.  Give your proprietary recipes a test run with friends, family and other connoisseurs before putting them into production. While specialty aged liquors are the most sought-after, they unfortunately take months or years to take on their potent, complex flavors. If you’re planning on distilling fine aged liquors, focus on cranking out “white” spirits in the early stages, such as vodka, gin or white whiskey, as these don’t require as much fermentation. This is a good way to get your product into people’s hands and make enough profit to keep the business afloat while your more refined batches have a chance to properly season.  Darker liquors like scotch, rum and brandy are aged in wooden barrels, which is where they get their deep color and flavor.  Offering a range of liquors is typically no more costly, and can potentially increase your profit margin by appealing to many different tastes. It’s unlikely that your distillery will become a commercial success overnight. It may take years or even decades to establish a reputation that will put you on the map. If you’re truly passionate about what you’re doing, though, don’t give up. As your practical skills and understanding of the many facets of distilling liquors grow, so will your business. Expect to put in the most work during the first few months while you’re still getting off the ground.
Purchase stills and other distilling equipment. Plot out the practical details of your operations. Find a source for your distilling ingredients. Start by making non-aged liquors. Work hard and be patient.