distill. After all that hard work and time, you can still end up with a spirit that smells and tastes like artificially-flavored candy. Enter the Kaffir lime. It's an unlikely customer, bumpy and uglier than the limes we're used to seeing. But the Thais use this citrus - along with its leaf - because of its high aromatic oil content and intense flavor. When I began to infuse these limes together with the leaves, I tasted rich notes of wood, white pepper, and cucumber. The resulting spirit is like nothing we've ever tasted - unmistakably lime, and endlessly complex.