By Cynthia Graber | edibleBOSTON (Winter 2013)

You’ve never been in the food business. You’ve never made any variety of this particular product. You wheedle family and friends into investing thousands of dollars. You build out an entire industrial production site without ever having turned out even one product sample.

Against most logic, it pays off: you win local fans and a national award only months after selling the first taste.

That’s the convoluted path that cousins Matt Neurnberger and Spencer McMinn took to create Grand Ten Distilling, which opened in South Boston last April.

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