With beer and wine labels already, liquor was the only thing left for The Brew Kettle to conquer. This month it'll complete the trifecta. "It's the cherry on top of the sundae," says brew master Chris McKim, who spent the last year visiting distilleries in New Orleans and Michigan to get a handle on the process. "It is more difficult to make beer shelf stable than it is to put a good distilled spirit out." Rum will be first out of the popular brew-your-own-beer spot's copper still. Come fall, vodka and gin will join the offerings, which will eventually include a dozen Erie Spirits liquors available only at the bar. Sorry, no making your own.