VOL. 3, ISSUE 5 | NOVEMBER 2021
CRAFT SPIRITS
DISTILLING DESTINATIONS
MASS. APPEAL FALL EXPO SHOWCASE
PACKAGING, MACHINES & MORE
THE ART, SCIENCE AND BUSINESS OF DISTILLING
OFFBEAT INGREDIENTS FROM THE GARDEN TO THE BUTCHER SHOP, DISTILLERS ARE FINDING INSPIRATION IN UNEXPECTED PLACES.
A PUBLICATION OF THE AMERICAN CR AF T SPIRITS ASSOCIATION
CORSAIR DISTILLERY
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CONTENTS 37
NOVEMBER 2021
FEATURES 37
A Different Drum Exploring craft spirits produced with uncommon ingredients BY JON PAGE
48
Legacy + Grit A preview of ACSA’s 8th Annual Distillers’ Convention and Vendor Trade Show
52 52
DISTILLING DESTINATIONS History and Forward Momentum Massachusetts distilleries are honoring the past and looking to the future. BY JOHN HOLL
Cover photograph courtesy of ChainBridge Distillery
DEPARTMENTS 8
Editor’s Note
14
Contributors
15
NEW SPIRITS 15
Recent releases from Good Deeds Spirits, Cathead Distillery and more
IMBIBER’S BOOKSHELF 20 INDUSTRY UPDATE 21 C R AF TSPIR ITSMAG.COM
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30 LEW’S BOTTOM SHELF 28 Stop It
BY LEW BRYSON
WHAT’S STIRRING 30
Flavorful concoctions from Talnua Distillery, GrandTen Distilling, Beaver Pond Distillery, GlenPharmer Distillery and Old Harbor Distilling Co.
ACSA AFFAIRS 34
56
SNAPSHOTS 35 RETAIL: OFF-PREMISE 56
Bringing Whiskey Lovers Together To its many fans, Julio’s Liquors has become more than just a place to buy spirits. BY ANDREW KAPLAN
TECHNICALLY SPEAKING 60 Controlling Sulfur
A Q&A with Toshi Sugimoto and Akira Wanikawa of Nikka Whisky about filtering sulfur compounds in whisky
60
TRADE SHOW ROUNDUP 62 Fall Shopping Guide
We explore the many products and services available to craft spirits producers at the Craft Brewers Conference and Pack Expo
CLOSING TIME 74
Supply Chain Issues
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C R AF T S PI R I T S MAG .CO M
@craftspiritsmagazine
@craftspiritsus
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CRAFT SPIRITS MAGAZINE C EO, A M E R I C A N C R A F T S P I R I T S A S S O C I AT I O N | Margie A.S. Lehrman, margie@americancraftspirits.org E D I TO R I N C H I E F | Jeff Cioletti, jeff@americancraftspirits.org S E N I O R E D I TO R | Jon Page, jon@americancraftspirits.org S A L E S & D E V E LO P M E N T M A N AG E R | Ashley Guillermo, ashley@americancraftspirits.org A RT D I R EC TO R | Michelle Villas CO N T R I B U TO R S | Lew Bryson, John Holl and Andrew Kaplan AMERICAN CRAFT SPIRITS ASSOCIATION O P E R AT I O N S A D M I N I S T R ATO R | Teresa McDaniel, teresa@americancraftspirits.org E D U C AT I O N CO O R D I N ATO R | Kirstin Brooks, kirstin@americancraftspirits.org M E M B E R O U T R E AC H M A N AG E R | Carason Lehmann, carason@americancraftspirits.org ACSA ADVISORS M E E T I N G S A N D LO G I S T I C S | Stephanie Sadri, HelmsBriscoe S T R AT EG I C CO M M U N I C AT I O N S | Alexandra S. Clough, GATHER PR L EG A L | Ryan Malkin, Malkin Law, P.A. P U B L I C P O L I C Y | Jim Hyland, The Pennsylvania Avenue Group ACSA BOARD OF DIRECTORS, 2020-2021 P R E S I D E N T | Becky Harris, Catoctin Creek Distilling Co. (VA) V I C E P R E S I D E N T | P.T. Wood, Wood’s High Mountain Distillery (CO) S EC R E TA RY/ T R E A S U R E R | Jeff Kanof, Copperworks Distilling Co. (WA)
EAST Ryan Christiansen, Caledonia Spirits (VT) Becky Harris, Catoctin Creek (VA) Jessica J. Lemmon, Cart/Horse Distilling (PA) Tom Potter, New York Distilling Co. (NY)
CENTRAL & MOUNTAIN Gina Holman, J. Carver Distillery (MN) Colin Keegan, Santa Fe Spirits (NM) Thomas Mote, Balcones Distillery (TX) Amber Pollock, Backwards Distilling Company (WY) Colton Weinstein, Corsair Artisan Distillery (TN) P.T. Wood, Wood’s High Mountain Distillery (CO)
PACIFIC Dan Farber, Osocalis Distillery (CA) Jake Holshue, Rogue Ales & Spirits (OR) Jeff Kanof, Copperworks Distilling Company (WA) Molly Troupe, Freeland Spirits (OR)
EX OFFICIO Thomas Jensen, New Liberty Distillery (PA) ACSA PAC Stephen Johnson, Genius Liquids (TX) ACSA PAST PRESIDENTS 2 0 1 9 -2 0 2 0 | Chris Montana, Du Nord Craft Spirits 2 0 1 7-2 0 1 8 | Mark Shilling, Genius Liquids/Big Thirst 2 0 1 6 -2 0 1 7 | Paul Hletko, FEW Spirits 2 0 1 4 -2 0 1 6 | Tom Mooney, House Spirits CRAFT SPIRITS MAGAZINE EDITORIAL BOARD Eli Aguilera, Lew Bryson, Alexandra Clough, Sly Cosmopoulos, Dan Gasper, Dr. Dawn Maskell For advertising inquiries, please contact Ashley Guillermo: ashley@americancraftspirits.org. For editorial inquiries or to send a news release, e-mail news@americancraftspirits.org. P.O. Box 701414, Louisville, KY 40270 • 502.807.4249 © 2021 CRAFT SPIRITS magazine is a publication of the American Craft Spirits Association.
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Editor’s Note
IN THE FLESH If we were to name this edition of CRAFT SPIRITS magazine, it’d likely be “The Kind of, Sort of, Maybe Starting to Get Back to Normal Issue.” It’s become—however unintentionally—an ode to going out into the world once again. I spent a sizable percentage of the late summer and fall on the road, returning to major industry events that went on pandemic-induced hiatus last year. And I’ve lived to tell the tale—which I have done through words and images in my reports from the Craft Brewers Conference/BrewExpo America in Denver and Pack Expo in Las Vegas, as well as on the newly revived Snapshots section featuring Bar Convent Berlin 2021 (there’s also a corresponding Craft Spirits TV episode from the German bar industry event, with commentary from attending ACSA member distillers. Find it on our YouTube channel). I didn’t realize how much I had missed ruining my shoes walking miles and miles across trade show floors, meeting new vendors and discovering new equipment, ingredient and service innovations. But I’m burying the lede here. The most important component of this foray back into the face-to-face world, is the preview of ACSA’s 8th Annual Distillers’ Convention and Vendor Trade show on page 48. When I wrote this, we were mere days away from an event that was more than two years in the making. Not by choice, of course. We were all raring to go with our convention in Portland, Oregon, in March of 2020 before the pandemic pulled the plug on us barely two weeks before we were supposed to welcome everyone to the Rose City. First, we postponed it by several months, hoping COVID would be in our rearview mirrors come summer. Of course, the novel coronavirus had other plans. Thankfully, online conferences and expos had become second nature for most people by the end of spring 2020 and we were able to keep our community engaged at our Craft Spirits Virtual Summit that August. We had tentative plans to return to an in-person format in the first quarter of 2021, but even that proved too soon. Ultimately, we landed on Dec. 4-6 for our Louisville, Kentucky, convention. And—someone pinch me—it’s really happening this time! A few issues back I urged caution in this space as things started to open up. And I made an appeal to readers who hadn’t yet received their COVID jabs, to do so as soon as humanly possible.
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I didn’t realize how much I had missed ruining my shoes walking miles and miles across trade show floors, meeting new vendors... None of that has changed. This virus will be with us indefinitely. But we don’t have to be held hostage by it indefinitely, as long as we accept how it’s fundamentally changed how we interact with each other. I recently got my Moderna booster and suspect I’ll probably be getting another one some time next year. We’ll be strictly enforcing vaccination and masking protocols in Louisville, but they will in no way diminish the unparalleled value we’ll all derive from the event. Nor will they lessen the thrill of longoverdue reunions among industry peers or all of the new connections everyone will make. They barely even register as minor inconveniences. If anything, let all of the Band-Aids on arms and KN95s on faces be badges of honor, reminding us that we’ve made it this far—that we’re on the winning side of a global health crisis. And that we’ve all got each other’s backs. ■
Jeff Cioletti Editor in Chief
C R AF T S PI R I T S MAG .CO M
DistilaZyme
®
Process aids for higher ethanol yield and fermentation consistency.
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SPONSORED CONTENT
Best Practices Series #3 All Lallemand Craft Distilling Best Practices Series can be found at: www.lallemandcraftdistilling.com
Targets In the distilleries, getting the optimum yield during the process of spirits production is a daily target. A lot of factors can impact the yield: the feedstock preparation, cooking, fermentation, and distillation.
Features of Yield on Starch-based Feedstocks •
Yield calculation is the key to understanding how efficient a distillery is and to target areas for improvement.
•
There are four different yield calculations you can use in your distillery which will give you different information.
•
Overall yield. It gives you the cost of the grain to produce your spirit. This is a quantity of pure ethanol that you can sell per ton of grain.
•
Theoretical yield is theoretical amount of ethanol that can be produced from certain amount of starch.
•
Fermentation yield is the amount of ethanol produced in your fermentation from certain amount of starch.
The aim for the craft producers is to reach 82- 90% of theoretical yield. •
Distillation yield. Final litres of your distillate produced divided by litres of ethanol into distillation.
•
Why can we never get 100% of the theoretical yield? Amid the diverse reasons are the production of daughter yeasts, some losses in factory production, the contamination by bacteria and wild yeast and the production of glycerol, organic acids, higher alcohols, esters, etc. There will also be losses in distillation.
Key Points to Consider for Yield Monitoring Moisture Content Starch Content Conversion Factors Yeast Choice
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Lallemand Craft Distilling Recommendations
Yeast Choice
On grain such as corn, wheat, rye, etc. and also on roots such as potatoes, starch, through the action of enzymes, is converted to fermentable sugars: glucose, maltose, maltotriose. It is important to ferment with a yeast dedicated to this type of sugar to make sure that we get a complete fermentation with no residual sugars. Lallemand Craft Distilling recommends looking at the characteristics of the DistilaMax range to choose the yeast strain according to your process.
Conversion Factors
Yeast cannot consume starch directly, so enzymes are necessary to convert starch into fermentable sugars. The conversion factor for starch to glucose is 1.11; that means that for 100 parts by weight of starch you get 110 parts of glucose. This conversion factor is variable according to the raw material e.g. for sucrose the conversion factor is 1.05. Lallemand Craft Distilling recommends using the enzymes DistilaZyme to optimize the mashing and the fermentation.
Starch Content
Starch is what the distiller pays for. The starch content of the grain determines the potential quantity of fermentable sugars and so the yield. If you have one ton of grains with 60% (ww) starch, you will get 600 kg of starch; if it is 65%, you will get 650 of starch. The difference of 50 kg of starch represents 55.5 kg of glucose (50x1.11) which is potentially 28,36 kg of ethanol (55.5 x0,511). This is equivalent to 35,94 litres of ethanol (28.36/0,789 (density of ethanol)) per ton of grain. If the efficiency is 85%, you have a gain or a loss of 30,55 litres of ethanol per ton of grain. Getting grains with high starch content and making sure that the enzymes are used correctly is very important.
Moisture Content
The moisture content is a good indicator of the quality of the grain: high level moisture means bad quality of grain and so limited duration of storage and impact on the yield. If you have a ton of wheat at 65% (dw) starch with 12% moisture and a ton of wheat at 68% (dw) with 15% moisture, the loss or the gain will be 14 litres of ethanol per ton of grain (based on 85% efficiency). Calculations are similar to the calculation for starch content.
Monitoring
Consistency is the key to success, so always working the same way and recording data are important. In fermentation, Lallemand Craft Distilling recommends recording temperatures and specific gravity (SG) to make sure that the fermentation is completed. At the end of distillation, the final ethanol content is measured by distillation taking care of the accurate volumes of sample and distillate. The distillate temperature is adjusted at 20°C before final measure.
Summary To get the highest yield: • • • • •
Use a dedicated yeast strain to the sugar present in your feedstock. Target a complete fermentation with a level of RS less than 2g/ litre. Use dedicated enzymes to optimize the conversion of starch into fermentable sugars. Tailor your process according to the quality of the grain taking in account the starch and moisture contents. Monitor your fermentation and distillation to get consistency.
Regarding the usage and dosage of products, Lallemand Craft Distilling recommends consulting local regulations to ensure you comply with your product category approved processing aids. Lallemand Biofuels & Distilled Spirits (LBDS) is proud to supply craft distillers with a “one stop shop” format. Visit our website www.lallemandcraftdistilling.com to find out more about our products or contact your local LBDS representative.
@LallemandCraftDistilling
@LBDS_Craft Distilling
CraftDistillers@Lallemand.com
Thank You, Sponsors! 3x3
We help liquor brands create better futures. 3x3 is a data-driven shopper engagement partner for brands and retailers in the beer, wine and spirits industry. We blend marketing technology with expert insight to help brands and retailers connect with shoppers who will love their products. 3x3.us
Arglass
In an industry largely focused on products with long production runs, we offer a superior alternative based on our three principles: flexibility, efficiency and sustainability. Arglass transforms the U.S. glass container market with a network of next-generation manufacturing plants operating with those same principles. arglass.us
Export-Import Bank of the United States
Bardstown Bourbon Co.
Bardstown Bourbon Co. operates one of the most sophisticated distilleries in the country. Our Collaborative Distilling Program brings together some of the most experienced distillers in the industry, allowing our customers to create alongside us and drives education, innovation and experimentation. bardstownbourbon.com
FIVE x 5 Solutions
A U.S. federal government agency with the mission of supporting U.S.-based jobs by facilitating U.S. exports. We help companies of all sizes compete for global sales by offering financing solutions including export credit insurance and more.
FIVE x 5 Solutions believes that software should scale with you. We’re more than a service provider: we’re a committed partner in your distillery’s success, and take pride in providing the most complete solution for your growing operation. We take your business as seriously as you do. Fx5solutions.com
Berlin Packaging
Berlin Packaging, the only Hybrid Packaging Supplier® of plastic, glass and metal containers & closures, supplies billions of items annually, along with package design, financing, consulting, warehousing and logistics services. We bring together the best of manufacturing, distribution & income-adding service providers. berlinpackaging.com
Glencairn Crystal
Glencairn Crystal is a leading manufacturer of bespoke crystal and glass. For over three decades, this family business, based in Scotland, has gained an international reputation for fine crystal and glassware. Best known for the creation of the Glencairn Glass, the official glass for whisky. glencairn.co.uk
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LALLEMAND BIOFUELS & DISTILLED SPIRITS
Lafitte Cork and Capsule
Lafitte Cork and Capsule is setting new standards for premium, high performance bar top closures, geared specifically toward luxury spirits, high end oil and vinegar. Lafitte employs the technical expertise accumulated over 100 years in business to guarantee the perfect closure for your brand lafitte-usa.com
Tapì
Lallemand Biofuels & Distilled Spirits
The leader in supplying fermentation products and services to the distilled spirits industry, we specialize in the research, development, production, and marketing of yeast, yeast nutrients, enzymes, and bacteria; as well as a solid belief in education of the distilled spirits industry. lallemandcraftdistilling.com
Tapì is an international group specializing in the design and production of miniature packaging design masterpieces. Our closures are based on cutting-edge functionality and technology, with an exclusive style that elegantly showcases each product. tapigroup.com
Malkin Law
Malkin Law focuses on serving the needs of the alcohol beverage industry. We regularly assist with licensing, review of industry specific agreements, trade practices and navigating state laws. Malkin Law is also honored to be Legal Counsel for ACSA. malkinlawfirm.com
Thousand Oaks Barrel Co.
Thousand Oak Barrel Co. manufactures barrels to age and serve your spirits. All products offer a variety of options for customizing and branding with your personalized design. 1000oaksbarrel.com
Moonshine University
The nation’s premier educational distillery, bringing together specialists from every facet of the industry to provide education, training and professional services to start-ups and existing companies. Moonshine University is housed next door to sister company Flavorman, an international custom beverage development company. moonshineuniversity.com
Top Shelf Logistics
Top Shelf Logistics is a best-in-class freight provider focused solely on the spirits industry, providing clients industry proven sustainable domestic transportation capacity, service and value. topshelflogistics.com
The American Craft Spirits Association would like to thank all of our annual sponsors and our key supporters of education. We are grateful for all of your support throughout the year. Cheers!
Blue & Co., LLC
Blue & Co., LLC is an independent accounting and advisory firm with more than 50 years in operation. Our public accounting expertise includes the practice areas of assurance, tax compliance and consulting, healthcare consulting, benefit plan services, valuation and litigation support, and business services. blueandco.com
Briess Malt & Ingredients Co. Since 1876, we’ve been supplying the highest quality malts in the industry. We’ve distinguished ourselves by developing the most extensive line of specialty malts made by any malting company in the world. We provide everything from malts to pure malt extracts, brewers flakes and filtering aids. briess.com
Image Apparel Solutions
Your full, turn-key, branding solution. As your partner in all things logo, spirit and athletic wear, let our 25-plus years of experience work for you. We provide top-notch service with the highest attention to detail. Our in house design and production team work with you to get every project delivered on time. image-apparel-solutions.com
BSG Distilling
As the craft distilling industry grows, BSG Distilling has been focused on supplying distillers with the best ingredients from around the world. Today, the craft distilling market trusts BSG Distilling to deliver the finest ingredients at competitive prices, without sacrificing customer service. bsgdistilling.com
Independent Stave Co.
We’ve been in this industry for over 100 years, during which time we’ve learned a thing or two about what makes a great barrel to age great spirits. We have hundreds of barrels currently in experimentation. Partnering with distillers, we think outside the box to develop new products that push your vision forward. iscbarrels.com
Since 2001, ISTS has offered cost-effective, solid expertise in safety training, consulting and management services. We make workplaces safer, employees ready and compliance uncomplicated. ISTS has extensive experience working with the spirits industry, so our programs are totally customized to address your site. istsky.com
Saverglass
Sovos ShipCompliant
Ultra Pure
Whalen Insurance
Wine & Spirits Wholesalers of America
Signature Spirits, a division of Ultra Pure, is the leading independent supplier of bulk spirits in the U.S. and has the largest selection of alcohols stocked across its nine warehouses. We supply approximately 1,000 distilleries and brand owners with virtually every type of alcohol. ultrapure-usa.com
Saverglass provides for premium and super-premium spirits, still & sparkling wines and craft beers. Recognized for its innovation, its glass-making expertise and the quality of its glass, products and designs, Saverglass is the partner of choice for brand creators, craft makers and the largest wine and spirits groups worldwide. saverglass.com
Whalen Insurance is a second-generation insurance agency owned and operated by Peter Whalen. He started a program for craft breweries in the mid 1980s and expanded to craft distilleries almost 10 years ago. It provides all property and liability coverages needed to safely operate a distillery. whaleninsurance.com
CIE is a state-of-the-art, 75 million wine gallon, beverage and industrial graded, commercial scale, alcohol facility located in Marion, Indiana. CIE supplies pure and denatured alcohols to customers in the spirit, beauty, personal care, medical, food-flavor and industrial markets. cie.us
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Park Street
Park Street delivers productivityenhancing and cost-saving back-office solutions, advisory services, working capital, compliance management, export solution, integrated accounting and human resources management solutions to more than 14,000 alcoholic beverage brands from the U.S. and around the world. parkstreet.com
CIE
Sovos ShipCompliant has been the leader in automated alcohol beverage compliance tools for more than 15 years, providing a full suite of cloudbased solutions to distilleries, wineries, breweries, cideries, importers, distributors and retailers to ensure they meet all regulations for direct-to-consumer and three-tier distribution. sovos.com/shipcompliant
The Wine & Spirits Wholesalers of America (WSWA) is the national trade association representing the wholesale tier of the wine and spirits industry. It is dedicated to advancing the interests and independence of wholesale distributors and brokers of wine and spirits. wswa.org
Supercap
Supercap has been producing closures for spirits since 1999. We are present in the United States with a great sales network with partners and agents, thus being able to help and advise you in the choice of the best stopper for your spirits. supercap.it
WV Great Barrel Co.
The best-performing whiskey barrel on the market, precision built in the heart of Appalachia. Infrared toast and controlled char standard on every barrel. wvgbc.com/
Contributors
Stay on top of the news.
Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the American Spirits column, and reviewed whiskeys. He is currently a Senior Drinks Writer for the Daily Beast, and also writes for WhiskeyWash.com, American Whiskey and Bourbon+. He is the author of “Tasting Whiskey” (Storey Publishing, 2014), a broad survey of the whiskeys of the world, their history and manufacture. He has also written four regional brewery guidebooks.
Andrew Kaplan is a freelance writer based in New York City. He was managing editor of Beverage World magazine for 14 years and has worked for a variety of other food and beverage-related publications, and also newspapers. Follow him on Twitter @andrewkap.
John Holl is a journalist covering the beer industry. He’s the author of several books including “Drink Beer, Think Beer: Getting to the Bottom of Every Pint” and “The American Craft Beer Cookbook.” He is the co-host of the podcast Steal This Beer, and his work has appeared in The New York Times, The Washington Post, Wine Enthusiast and more. John has lectured on the culture and history of beer and judged beer competitions around the world.
Michelle Villas is an art director with more than 20 years experience in publication design. After spending 16 years working on magazines in New York for a variety of titles, incuding Beverage World, Michelle headed out to California where she now calls the South Bay home. She is the creative director on a range of lifestyle publications for The Golden State Company. A true typophile, she carries her obsession with fonts into every project.
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Visit us online at craftspiritsmag.com.
C R AF T S PI R I T S MAG .CO M
New Spirits
Good Deeds Spirits recently announced its first-ever release, Good Deeds Malt Whiskey, a malt whiskey blend from nine leading craft whiskey producers. This 1,000-bottle release is sold via Seelbachs, with 100% of proceeds to benefit the STEPUP Foundation, the diversity and inclusion initiative founded by the American Craft Spirits Association. Established as an unofficial group of distillers back in 2017 (then as a Facebook group of 100 distilling industry friends called Good Guys Distillers), the group formally set up a DBA as Good Deeds Spirits in 2021, with the intention of creating interesting, collaborative spirits releases moving forward, all with the goal of raising money to benefit important industry causes. From coast to coast, these distilleries have and will continue to share their spirits, time and energy in an effort to raise funds for causes that echo the group’s values and mission: to be a force for good. Good Deeds Malt Whiskey was created in February, 2021, from a blend of nine donated whiskeys from Balcones Distilling (Waco, Texas), Bently Heritage Estate Distillery (Minden, Nevada), FEW Spirits (Evanston, Illinois), Headframe Spirits (Butte, Montana), Rogue Spirits Distillery (Newport, Oregon), Santa Fe Spirits (Santa Fe, New Mexico), Sonoma Distilling Co. (Rohnert Park, California), State Line Distillery (Madison, Wisconsin), and Thornton Distilling Co. (Thornton, Illinois). Blenders Johnny Jeffery (Bently Heritage Estate Distillery), Randy Hudson (Triple Eight Distillery), Reade Huddleston (Headframe Spirits) and John McKee (Headframe Spirits) blended over the course of two days in Butte. All of the whiskey was blended on-site, then returned to used bourbon barrels to marry for five months before proofing down to 46% ABV for bottling and release. Learn more at gooddeedsspirits.com and stepupinternship.org
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New Spirits
Cathead Distillery of Jackson, Mississippi, announced an all-new limited release of Tintype Old Soul Bourbon to support the Music Maker Relief Foundation. Aged for seven years and bottled at cask strength, the 119.2-proof Tintype Old Soul Bourbon is uncut and unfiltered just like the blues artist it honors. Named for the vintage style of photography known as tintype, the bottle features an image celebrating famed blues legend Captain Luke Mayer and is the first edition in the distillery’s new Tintype series.
New Jersey-based Laird & Co. has announced the introduction of Laird’s Old Fashioned ready-to-drink cocktail, an authentic, 80-proof, high quality cocktail, made with Laird’s Apple Brandy. Laird & Co., best known for Laird’s Applejack, is America’s oldest distiller, producing beverage alcohol products since 1780 in central New Jersey.
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Lost Lantern, an independent bottler of American whiskey, announced its fall 2021 collection featuring five limited edition single casks. All offerings are bottled at cask strength, are non-chill-filtered and have natural color. They include: Cedar Ridge Iowa Single Malt Whiskey Finished in a Sherry Cask; Watershed Ohio Straight Bourbon Whiskey; Boulder Spirits Colorado Straight Bourbon Whiskey; Spirit Works California Straight Rye Whiskey; and St. George Spirits California Single Malt Whiskey.
Garrison Brothers Distillery of Hye, Texas, has released its most coveted expression, the limited-edition, highly-anticipated Cowboy Bourbon. This uncut, unfiltered, bourbon comes from barrels hand-selected by the distillery’s master distiller, Donnis Todd. Those barrels are then set aside for several more years for further maturation and the liquid is bottled at caskstrength—this year’s batch clocks in at a stout 131.3 proof.
C R AF T S PI R I T S MAG .CO M
New Spirits
K-State Athletics (of Kansas State University) and Boot Hill Distillery have partnered to launch Wabash Reserve, the Wildcats’ officially licensed whiskey. Distilled by K-State alumni at Boot Hill Distillery in Dodge City, Kansas, the 90-proof Wabash Reserve is made from grain grown on Boot Hill Distillery’s farm and is an agricultural link that dates back to 1863 when K-State was founded as the nation’s first land grant university.
Driftless Glen Distillery of Baraboo, Wisconsin, announced the release of a limited-edition pink-label bourbon in October for Breast Cancer Awareness Month. The distillery says $3 from each bottle of the 96-proof Small Batch Straight Bourbon Whiskey is going directly to local cancer research.
C R AF TSPIR ITSMAG.COM
Westward Whiskey of Portland, Oregon, introduced the unfettered, barrel strength version of its original American single malt, Westward Cask Strength (125 proof). As the brand’s fourth permanent expression, consumers across the country can now experience Westward straight from the cask alongside Westward American Single Malt, Westward American Single Malt Stout Cask and Westward American Single Malt Pinot Noir Cask, the company’s other flagship whiskeys.
J. Carver Distillery of Waconia, Minnesota, announced the second limited edition release of its highly acclaimed cask strength single malts, Etiquette Whiskey (120.8 proof) and Trifecta Whiskey (118 proof). Etiquette Whiskey was distilled from a single strain of malted barley and aged for more than four years in new and used charred oak barrels. Trifecta was distilled from a trio of malted barleys, and aged over four years in three types of J. Carver spirits barrels produced by three local cooperages.
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New Spirits
Pittsburgh-based Wigle Whiskey announced the release of Werewolf Bourbon, a limited-edition spirit powered by the moon. Wigle distillers distilled, barreled and harvested this 80-proof straight bourbon under a full moon. The bourbon was born in Aries and harvested in Virgo, under a harvest moon. Wigle distillers diluted the spirit with moon water (which was extra charged with the addition of a distiller’s moon stone).
Wood’s High Mountain Distillery of Salida, Colorado, has released three new ready-to-drink cocktails in 12-ounce aluminum cans. The new line of cocktails includes: Gin & Tonic (11% ABV), made with Treeline Gin and Colorado’s Timberline Tonic with house-made grapefruit and lemon bitters; Gingi’s Craft Cocktails Treeline Gin, Black Tea and Cardamom (8% ABV), made with Treeline Gin, organic assam and orange pekoe tea, cardamom and lemon peel; and Gingi’s Craft Cocktails Vodka Ginger Lemon (8% ABV), made with vodka, ginger liqueur, fresh ginger root and lemon peel.
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Pulling inspiration from its seaside home, Dogfish Head Distilling Co. introduced two new culinary-crafted canned cocktails to its existing lineup of ready-to-drink offerings: Blood Orange & Mango Vodka Crush (7% ABV) and Lemon & Lime Gin Crush (7% ABV). Each was thoughtfully constructed with real culinary ingredients and two full-proof shots of Dogfish Head Distilling Co. spirits.
All the Cookies Bourbon, is the latest research and development product from Memphis, Tennessee-based Old Dominick Distillery. The 107-proof collaboration with Memphis’ Meddlesome Brewing, is a single barrel high-rye bourbon bottled at cask strength. The bourbon is aged in a new, charred, white oak barrel for a minimum of four years before being finished in a barrel that once aged Meddlesome’s All the Cookies Ale.
C R AF T S PI R I T S MAG .CO M
New Spirits
Whisper Creek Tennessee Sipping Cream, a spirit brand of Nashville, Tennessee-based Pennington Distilling Co., announced the launch of a new product—Whisper Creek Spiked Coffee cocktails. Whisper Creek Tennessee Sipping Cream, a rich, creamy Liqueur made with Tennessee whiskey, is now mixed with real cold brew coffee, combined in a ready-to-drink, 25-proof coffee cocktail.
Minneapolis-based Tattersall Distilling has announced the launch of its 100-proof Port Wine Barreled Straight Rye Whiskey. This limited-release spirit is distilled from 100% Minnesota-grown Straight Rye, which is first aged in new, charred white oak barrels for two years. The whiskey is then aged for an additional two years in both used tawny and ruby port barrels before being blended and bottled.
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Stoll & Wolfe Distillery of Lititz, Pennsylvania, announced a highly limited single-barrel release of 100 bottles of the 90-proof Straight Keystone Rosen Rye Whiskey. The distillery says it represents the first time in over 50 years that Rosen, a rye grain specifically and historically grown for use in the distilling of Pennsylvania rye whiskey, made its debut.
FEW Spirits of Evanston, Illinois, announced the release of two limited release whiskeys. FEW 10th Anniversary Straight Bourbon Whiskey is a 93-proof whiskey, which has a mash bill of corn, rye, barley and wheat. It was aged six years in American white oak. FEW Bottled In Bond Bourbon Whiskey (100 proof) is a fouryear-old, one-of-a-kind bourbon created in accordance with the Bottled In Bond Act of 1897.
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Imbiber’s Bookshelf
Holiday Cocktails Publisher: Cider Mill Press Release Date: Oct. 26 Celebrate the most wonderful time of the year with a cup of cheer. With over 100 recipes, “Holiday Cocktails” makes it easy to greet your family and friends in a manner that suits the season. Whether you’re expecting a big crew of people at the annual holiday gathering or you’re looking for something to enjoy as you quietly sit and appreciate the lit tree, you’ll find a drink that’s effortless to prepare, allowing you to remain focused on the magic.
The Unofficial Harry PotterInspired Book of Cocktails Authors: Rhiannon Lee and Georgia Hingston Publisher: Skyhorse Release Date: Oct. 26 With simple instructions and insider bartender know-how, this book is the perfect guide of spell-tacular spirits for age-appropriate witches and wizards. The 75 potions and elixirs featured in this book are cocktail classics that have been given a magical makeover using unique ingredients such as activated charcoal, popping candy and dry ice, transforming the mundane mixed drink into a bewitching brewed beverage.
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Mixology and Murder Author: Kierra Sondereker Publisher: Ulysses Press Release Date: Oct. 19 With true crime podcasts all the rage, this book will be right up the alley of avid listeners of such audio series. The book pairs 75 deliciously chilling cocktails—like the Fugitive Fizz, Sazer-Ax Murderer The Perfect Lime (Mojito), Amityville Amaretto, Colada Confessions, In Cold Blood Orange and more—with the infamous true crime stories that inspired them, from must-know cases like Ted Bundy to lesser-known stories like the Ant Hill Kids cult and the Circleville Letter Writer. This cocktail book is your go-to resource for true crime info and delightfully boozy drinks.
The Cocktail Workshop Authors: Steven Grasse and Adam Erace Publisher: Running Press Release Date: Nov. 2 This richly illustrated book guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques and ingredients, called apprentice, journeyman and master versions. Each classic drink is concluded by a workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing and more.
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Industry Update
PERSONNEL ROUNDUP: MAGGIE CAMPBELL JOINS MOUNT GAY RUM In October, Barbados-based Mount Gay Rum expanded its team of expertise to welcome Maggie Campbell, former head distiller of Privateer Rum. Hailing from Massachusetts and bringing a wealth of knowledge, experience and appreciation for rum and its culture, Campbell has been appointed estate rum manager. In the newly created role, Campbell will sit at the helm of a vital mission for the future of Mount Gay. She will oversee the entire lifecycle, from sugarcane production to the finished product, of the new estate rum division. Campbell will work hand in hand with Mount Gay’s agricultural banager Jacklyn Broome, agronomy and permaculture consultant Dr. Emmanuel Bourguignon and master blender Trudiann Branker. “Mount Gay has always held a special place in my heart,” Maggie Campbell noted Maggie Campbell in a press release. “I’ve followed the work of Allen Smith and Trudiann Branker for quite some time and to be invited to join Mount Gay is a true privilege. I’m committed to honoring the genuine rum tradition and celebrating over 300 years of rum making expertise.” Campbell served two elected terms on ACSA’s board of directors, two elected terms as vice president, and as spirits judging director. Rochester, New York-based Black Button Distilling recently
announced the promotion of Patrick Carroll to distiller. Carroll began his career at Black Button in August 2017, as a production assistant and quickly rose through the ranks to achieve this significant certification under the training and mentorship of president and master distiller Jason Barrett, as well as master distiller Jeff Fairbrother. Carroll will now manage the barrel warehouses and oversee all mashing, fermentation and primary distillation for Black Button Distilling’s range of gins, whiskey and liqueurs. Breakthru Beverage Group announced the board of managers has appointed Tom Bené as president and CEO. As Breakthru’s leader, he will advance the next phase of the company’s evolution focusing on growth and expansion, accelerating technology and innovation and executing with excellence for supplier and customer partners. San Diego-based Speakeasy Co. announced the appointments of Mark Tholking to chief technology officer and Cara Morrison to chief financial officer. “We are thrilled to share the news surrounding the recent hiring of Mark Tholking and promotion of Cara Morrison,” said Josh Jacobs, co-founder and CEO of Speakeasy Co., in a press release. “Each of these leaders exemplifies all that Speakeasy Co. stands for when it comes to relentless dedication to customer satisfaction and intent to revolutionize Patrick Carroll the beverage alcohol category.”
DOORDASH EXPANDS MARKETPLACE OFFERING WITH ALCOHOL ON-DEMAND San Francisco-based DoorDash announced that it is facilitating the delivery of beer, wine and spirits via the DoorDash Marketplace, across 20 states and the District of Columbia, as well as in Canada and Australia, reaching more than 100 million customers worldwide. Customers in select markets, where legally permissible, can toggle to the alcohol tab of the DoorDash app to browse and safely order from a wide selection of drinks from restaurants, grocery stores, local retailers and convenience stores. This news follows a multi-year journey of fulfilling alcohol on-demand delivery for many national and local merchants via their own channels with DoorDash Drive, DoorDash’s white-label fulfillment service. “Over the past year, many cities where we operate evolved their legislation in order to permit the delivery of alcohol to residents’ homes,” said Caitlin Macnamara, director, alcohol strategy & operations at DoorDash, said in a press release. “Over that time, we worked tirelessly to build a trusted alcohol ordering and delivery experience for merchants, customers and dashers. We’re committed to providing new
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earning opportunities for merchants and dashers, a safe, high quality experience for customers, and being a responsible leader in compliant alcohol delivery.” DoorDash is proud to offer a wide selection of beverages for all special occasions. In an effort to create a seamless alcohol ordering experience for customers, DoorDash has built an alcohol catalogue including 30,000 SKUs available for purchase across thousands of retailers and restaurants nationally, whether it’s to-go drinks from a favorite local restaurant or a celebratory champagne from a nearby local store. Additionally, with the recent roll out of DoubleDash, customers in select markets can now bundle alcohol with their restaurant meal on certain orders.
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Industry Update
12TH HAWAII DISTILLER WINS BEST IN SHOW AT HONEY SPIRITS COMPETITION A whiskey spirit distilled four times with Hawaiian honey and whiskey yeast won Best in Show honors at the National Honey Board’s fourth annual Honey Spirits Competition. The Kailua-Kona, Hawaii-based 12th Hawaii Distiller was one of more than 70 entrants into the annual competition that recognizes the best spirits in the United States that use honey either as a sweetener, flavor or distillate. This was the first year a spirit in the Distilled from Honey category took home Best in Show honors. This emerging category of distilled spirits uses honey as its sole distillate. This year’s competition featured 10 gold medal winners, in addition to 43 spirits that took home silver and bronze medals. An expert panel of judges evaluated the submitted spirits on their appearance, nose, palate and the role honey played in the spirit. “The Honey Spirits Competition is the culmination of planning, organizing and making connections with distilleries all across the country,” said Catherine Barry, National Honey Board’s director of marketing. “After meticulously tasting made-with-honey spirits entered, judges also noted how great of an example honey is in the particular category. From aromas, to color, to flavors, to the presence of honey in the spirit—all are important components of judging and critical in our esteemed medalists.”
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Industry Update
DU NORD, DELTA ANNOUNCE PARTNERSHIP Minneapolis-based Du Nord Social Spirits (which changed its name from Du Nord Craft Spirits) recently announced that it will partner with Delta Air Lines as an in-flight beverage supplier. When the pandemic hit in 2020, Du Nord’s Chris Montana wasn’t sure the business would survive. The company had to shut down its Cocktail Room, and both on-premise and off-premise sales took a dive. Du Nord pivoted to producing hand sanitizer and donated more than $250,000 worth of hand sanitizer to childcare centers throughout Minnesota, most of which they could not afford to purchase themselves due to financial strain. The distillery also weather a damaged building that was burned in the days after George Floyd was murdered. Amid the uncertainty and unrest of the summer of 2020, Delta reached out to ask if Du Nord would like to talk about supplying the airline with its spirits. The Montanas recognized an even bigger opportunity to make good and do good. Delta was looking to do something different with its beverage program and had heard about Du Nord’s award-winning products. “When Delta first reached out to us about this, it was nowhere near possible for us to do any of the things they were talking about,” said Montana, ACSA’s immediate past president. “We had to envision a future where we were back on our feet, then able to do what they needed.” Montana credits Delta with being both patient and willing to do things differently. The opportunity for a small distillery based in Minnesota to work with one of the biggest companies in the world was a huge step and was going to require extra support from Delta for Du
SafSpirit
Nord to scale to meet demand. “Had they been working with a large company, certain things would have already been there,” Montana said. “Distribution to their various hubs would have already been there. A program for this type of packaging in scale would have already been there. The cost structure of a fully-scaled company would have already been there.” Delta agreed to stagger the launch of additional products and international route supply, to give Du Nord time to build.
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Industry Update
WESTWARD LAUNCHES DIRECT-TO-CONSUMER NATIONAL WHISKEY CLUB Westward Whiskey of Portland, Oregon, announced the launch of what it calls the first truly national, direct-to-consumer (DtC), brand-owned whiskey club, The Westward Whiskey Club. Launched in 2019 and previously available exclusively in Oregon, where the company is based, whiskey lovers in nearly 30 states now have the opportunity to join the Westward Whiskey Club, granting them exclusive access to club-only whiskey releases, club-only events led by Westward’s team of experts, and fellowship with others who
celebrate American whiskey innovation. Members can choose from two different tiers: Explorer Club and Cask Club. Explorer Club members will receive one bottle of whiskey in Westward’s four yearly Club releases (approx. $90 quarterly), and Cask Club members will enjoy three bottles each quarter (approx. $270 quarterly). Shipping is available to nearly 30 states, reaching more than 70% of the U.S. population, according to the 2019 U.S. Census Bureau. “We are thrilled to welcome whiskey lovers from across the nation to The Westward Whiskey Club,” said Thomas Mooney, founder and CEO, Westward Whiskey. “For some time now, we have received requests from Westward enthusiasts—both those who have visited our distillery and those who enjoy our single malt in their home state—to engage with our brand and team on a deeper, more personal level. We’re excited to offer them a platform to join our community.” Other membership perks include The Westward Experience, a distillery tour and tasting offering an in-depth look into Westward’s four-step production process of brewing, distillation, maturation and mingling and a guided tasting featuring several expressions of the brand’s award-winning American single malt whiskies. Westward Whiskey Club members are also eligible to participate in exclusive custom mingle sessions hosted at the distillery, where they can purchase an entire batch of their very own whiskey blends. Explorer and Cask Club members receive exclusive distillery access to taste and purchase archived whiskey, rare whiskey the company has laid down in its vault from previous years.
BOURBON WOMEN LAUNCHES DIVERSITY AND INCLUSION INITIATIVE Furthering its educational mission, the Bourbon Women Association announced the new Amber Circle Diversity & Inclusion Initiative during its annual SIPosium conference. This new scholarship program builds on the organization’s Amber Circle mentoring program that started in 2019 and strives to empower women and those from underrepresented communities in the bourbon and spirits industry. “We are so fortunate to be able to work in an industry that is always embracing change, and opening the doors to others so they can join us is one of the core missions of the Bourbon Women Association,” said Bourbon Women president Maggie Kimberl. “I am thrilled to be able to use the power of this first-ever female whiskey consumer organization to support women in growing their careers.” The Amber Circle initiatives create programs that benefit a more diverse and inclusive membership within Bourbon Women and throughout the spirits industry. The program’s mission recognizes the importance of representation from all facets of human experience, including BIPOC women, LGBTQIA+ women, and women of different abilities, educational levels, and backgrounds. “Discovery happens when you push boundaries,” said board chair Heather Wibbels. “Amplifying the voices and experiences of the underrepresented in the bourbon community encourages the bourbon industry to reach out and invite more diversity in their outreach to consumers and their own companies. We’re reaching out to members of our community and the whiskey spirits industry to support this initiative to advocate change from the ground up.”
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The initiative is kicking off with a donation campaign to raise scholarship funds. Individual donations of $250 and corporate donations of $1,000 or more are encouraged. Donations in these amounts may be made through Bourbon Women’s website on the Amber Circle page; larger donations can be made by contacting maggie. kimberl@bourbonwomen. org. The Bourbon Women Association is a registered nonprofit organization. The inaugural Amber Circle Diversity & Inclusion cohort of a dozen women will receive training through the Stave & Thief program. Founded in 2014, Stave & Thief was the first bourbon certification program recognized by the bourbon industry and is designated by the Kentucky Distillers Association as its Official Bourbon Education Course. The training is provided by Louisville-based Moonshine University. The cohort will also receive additional training on networking, professional presence, personal brand development and more. For more information, visit bourbonwomen.org.
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Industry Update
PILOT HOUSE DISTILLING ANNOUNCES REBRAND Pilot House Distilling of Astoria, Oregon, announced that it has completed a major rebranding. In addition, the company has extensive distillery expansion plans happening in 2021. Established in 2013 in historic downtown Astoria, Pilot House Distilling began crafting “The Spirits of the Coast.” The company felt it was the right time to give some of its awardwinning spirit brands a new look to really
capture the attention of its consumers as well as the spirit of Astoria. Among the updates is a new label for Painted Lady Gin, Bar Pilot Gin, Bar Pilot Vodkas, and its unique line of canned cocktails. “It’s been an absolute pleasure to watch these brands grow and mature over the years,” said Dave Kroening, co-founder, in a press release. “The next step in the rebranding will help set the stage for our continued
expansion and growth in broader markets, all while keeping the original personality.” Though the old-style labels fit the brand and feel of Astoria, there was room to showcase the area’s eccentric pulse and the uniqueness of each product. Each has a strong story to tell and is captured in the colors, graphics, and typeface of the updated labels. Pilot House Distilling’s rebrand comes alongside extensive expansion plans for the company this year. Distilling operations will move from its Duane St. facility to a former fish-processing plant along the Astoria Riverwalk. The new location will feature top-of-theline equipment in order to ramp up production of Pilot House favorites as well as a tasting room and a 21-andover bar where visitors can enjoy hand-crafted cocktails and views of the Columbia River. Visit pilothousedistilling.com to explore the new branding, and tasting room locations.
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Industry Update
BIG THIRST ANNOUNCES LAUNCH OF E-COMMERCE PLATFORM Big Thirst, a complete e-commerce platform that accelerates sales of alcohol for spirits brands and distilleries, recently announced its launch. Big Thirst gives spirits brands access to new markets with an online shopping solution, marketing tools, distribution management and analytics to effectively sell products online to consumers. It is a one-stop shop to pave the way to profitable growth for spirits brands. Big Thirst is founded by passionate beverage industry veterans and is powered by a distribution and sales consultancy, Big Thirst Consulting, and a full-service marketing agency, Big Thirst Marketing. Big Thirst will address an expanding need in a fast-growing segment of the market for consumers and spirits brands. Alcoholic beverage analyst firm, IWSR, forecasts that e-commerce sales of alcohol will grow from $5.6 billion in 2020 to $19 billion in the U.S. by 2024. In 2020, there was an enormous increase in awareness of alcohol ecommerce among consumers, while some states have relaxed legislation to facilitate online sales. “We are excited to help distilleries and spirits brands expand their market reach faster and easier with online sales,” said Matt McGinnis, CEO of Big Thirst. “People are very comfortable buying almost anything online. With Big Thirst spirits brands have greater access to sell to consumers nationwide through a convenient, three-tier compliant, online ordering that facilitates shipping spirits directly to their customers’ doors within days.” Big Thirst turns websites into an e-commerce engine with the Big Cart shopping cart built in, maintaining the brand’s look throughout a seamless purchase experience. With the shopping cart integrated into a spirits brand’s website, it provides a streamlined process which maintains consumer confidence, reduces cart abandonment and increases sales. All transactions made through Big Cart are processed through the three-tier system with orders fulfilled by a network of retail partners. Purchases are supported by the Big Success customer support team. “We chose Big Thirst as our e-commerce platform because they were able to quickly get us up and running to sell our Norden Aquavit Limited Snaps Edition Strawberry/Rhubarb Pink Aquavit online in time for Breast Cancer Awareness Month,” said Robyn Cleveland, president and distiller, Norden Spirits. “We’re excited to be able to ship this limited-edition aquavit in customized packages to people in 41 states when it is normally only available in select markets. I’m impressed with the responsiveness and
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Wylie Donoho and Matt McGinnis
support from Big Thirst, and I’m looking forward to having better access to consumer information from their dashboard.” While Big Thirst is an e-commerce start up, it is founded by passionate beverage industry veterans and is powered by a distribution and sales consultancy. The combined complementary resources with Big Thirst Consulting and Big Thirst Marketing make Big Thirst the only company in the spirits industry to provide an end-to-end consulting, online sales, and marketing solution to help spirits brands succeed— from recipe development to final sale. The Big Thirst team is intimately involved with the spirits industry, and keenly focused on providing the right solutions for emerging craft spirits brands to find a new route to market. The company draws on years of distilling industry experience from board members Mark Shilling, Joseph Castillo and Suzanne McGinnis. Its cost-effective, nimble approach will expand spirits brands’ ability to get bottles moving. “Big Thirst Marketing has been instrumental in helping Milam & Greene become one of the most buzzed-about brands in the U.S.,” said Heather Greene, CEO of Milam & Greene Whiskey. “I know they will bring the same skills and energy to their e-commerce platform as they do to their digital marketing efforts, which for us has driven sales and made quite a lot of noise.” Big Thirst makes it easy for consumers to find new, rare or exclusive spirits, easily purchases them online, and ship them directly to their homes. It also propels sales with public relations, effective digital advertising and retargeting, email marketing, and automated cart abandonment emails to attract consumers and keep them coming back to buy more products. Big Thirst provides the best consumer insights with its Big Data analytics to ensure spirits brands can track ROI on their marketing spend. “Because we have been managing digital marketing to drive online sales for distilleries, we know exactly the kind of business insights that are needed to be successful,” said Wylie Donoho, chief operating officer, Big Thirst, Inc. “We developed our Big Data business intelligence dashboard so our customers can make better informed sales and marketing decisions with the most insightful analytics on the market. We combine essential information into customizable, and digestible charts so distilleries can attract and keep customers for increased sales. There is nothing else like this on the market.”
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Industry Update
SUGARLANDS, EARNHARDTS RACE INTO PARTNERSHIP Gatlinburg, Tennessee-based Sugarlands Distilling Co., along with racing legend Dale Earnhardt Jr. and wife Amy Earnhardt, together announced a strategic partnership that includes existing and new Sugarlands products to bear the Earnhardts’ names. As part of the partnership, Sugarlands’ Electric Orange Sippin’ Cream is being rechristened Dale and Amy’s Electric Orange Sippin’ Cream. The 40-proof Sippin’ Cream combines a bright, fresh orange zest with the smooth taste of vanilla cream. “Amy and I are excited to be part of the Sugarlands family. The Electric Orange Sippin’ Cream has become one of our favorites, and we’re thrilled to have our names on it,” said Dale Earnhardt Jr. in a press release. “From the first time we met Ned (Vickers, president and founder of Sugarlands Distilling Co.), we were impressed with his vision and passion. We’re proud to kick off this partnership, and we’re looking forward to what the future holds.” Since launching in 2014, Sugarlands has integrated itself into the racing world. Earlier this year, the brand partnered with Bristol Motor Speedway to release a limited-edition corn whiskey to commemorate the legendary track’s 60th anniversary. The Bristol Motor Speedway 60th Anniversary Corn Whiskey was the third release in Sugarlands’ commemorative corn whiskey products, along with previous versions celebrating Daytona International Speedway and Talladega Superspeedway. “Few names are as synonymous with racing in America as Earnhardt, and we’re honored to welcome Dale and Amy to the Sugarlands family,” said Vickers. “We’re thrilled to add their names to our Electric Orange Sippin’ Cream and can’t wait to collaborate with both Dale and Amy on future releases.” In addition to the Dale Jr. and Amy Earnhardt partnership, Sugarlands also has a line of beverages with country music superstar Cole Swindell and baseball Hall of Famer Chipper Jones. Last year, Sugarlands produced a special lemonade moonshine in partnership with the Ryder Cup. “Teaming with the Earnhardts further integrates Sugarlands into the racing community while expanding our already diverse partnership portfolio,” said Sugarlands chief revenue officer, Patrick Sullivan. “Collaborations with names as recognizable as Dale Jr. and Amy help strengthen the Sugarlands name with customers while providing tremendous value for our retail partners.” Dale Earnhardt Jr. is a champion team owner, businessman, television analyst for NBC Sports Group, and new inductee into the NASCAR Hall of Fame. He won a record 15 straight NASCAR Most Popular Driver awards from 2003 to 2017, consecutive NASCAR Busch Series Championships in 1998 and 1999, and the prestigious Daytona 500 in 2004 and 2014. He is a two-time New York Times bestselling author, most recently with his 2018 book Racing To The Finish. Dale and Amy live in Mooresville, North Carolina, with their two daughters, Isla and Nicole.
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lew's bottom shelf
STOP IT BY LEW BRYSON
The hallmark of craft spirits is supposed to be innovation. Sure, there are local connections, there’s the direct distiller-farmer cooperation, and there is the collegial atmosphere engendered by groups like ACSA. But what really sets the industry apart is a willingness to try new ideas, to get well outside what’s been done for years and years. So why not bottle closures? Corks have been sealing bottles for centuries. There were clay and resin stoppers, there were stoppers made of gum, and dried reeds, carved wood, and probably other, even less successful materials, but once corks started going into jugs and bottles, we knew we had a winner. The turn of the 20th century was an era of fertile invention in many fields, and closures were no exception. Rubber, metal, ceramics and glass were experimented with, sometimes in combination with cork. I’m old enough to remember cork-lined bottle caps on soft drinks. The sheer number of different ideas to seal liquids in bottles—some simple, some positively byzantine—is astounding. The headquarters of Crown Holdings (formerly Crown Cork & Seal) is 10 minutes from my house. Crown’s a worldwide giant because its crimping caps and associated machinery won that contest. The strength and durability of metal made it attractive. I don’t recall seeing spring-cap closures on whisky on the shelf, but I’ve seen them at auction. Metal screw caps came into use, and are still out there, albeit in much lighter, thinner versions. Plastics were a huge change, and took over duties from cork in lining metal caps. They were more easily produced in millions, more uniform, and did the job. Plastic screw caps are in wide use today, lined with softer plastic or film-coated paper. Wax dips have been part of closures for centuries, right along with corks, and they aren’t completely cosmetic even today. Wax helps keep air out of the bottle, and a good wax seal will stop evaporation for years. Maker’s Mark even uses them with its red plastic screw caps. With all of these choices, what is the
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innovation I’m looking for? Go back to the beginning: I want improvements in corks. I’ve had too many brand-new corks break off in the bottle when I twist the stopper the first time. If you can get them out in one piece, they’re too short to re-seal the bottle. There are Facebook groups dedicated to the sadness of broken corks. The cork industry has shown that it can respond to problems. It got the TCA (2,4,6-trichloroanisole) contamination problem largely under control after wine writers brought attention to it. The issue of breaking corks needs similar attention. It may not be considered a major problem since spirits corks are a much, much smaller part of the business than wine corks. If it’s going to be fixed, we need to make some noise. Or maybe we should do what we’re supposed to do: Stick to quality as our watchword and simply use the best corks. Natural corks are punched out of full sheets of cork. Agglomerated or micro-agglomerated corks are made from the crumbled remains of those sheets, bonded with proprietary mixtures of adhesives and “microparticles” (which fill the spaces between the cork bits). The adhesives are mostly polyurethane, but some manufacturers are offering vegetable-based adhesives and microparticles (some made of beeswax). In my sad experience, the broken corks are almost always agglomerated. Until they get better, maybe you should switch to natural corks. Natural corks work better, and as a bonus, they look better, too. They have the smallest carbon footprint of any type of bottle closure. That’s because cork is a natural and sustainable product, much more so when it’s used directly, with as little additional material as possible. Cork harvesting also supports thousands of uniquely skilled agricultural jobs in the western Mediterranean basin. All that inevitably means that natural corks are more expensive. But does that stop you from using the best grain, the best botanicals, the best fruit, the best equipment? It sure doesn’t. Why do this differently? I can tell you the brand that every broken cork came out of, and it leaves a bad taste in my mouth. Do you
There is an undeniable anticipatory pleasure to the POP! of a cork stopper coming out of a new bottle. It would be ideal to have that excitement without the possibility of a broken cork.
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want that, just to save a few pennies? Screw caps are great. They close tightly, they’re cheap. But perception is reality, and as an old school Kentucky whiskey guy told me years ago, “People think the good stuff’s got a cork in it.” There is an undeniable anticipatory
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pleasure to the POP! of a cork stopper coming out of a new bottle. It would be ideal to have that excitement without the possibility of a broken cork. Do what’s best for your spirits, and sales and prestige will follow. ■
Lew Bryson has been writing about beer and spirits full-time since 1995. He is the author of “Tasting Whiskey” and “Whiskey Master Class.”
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WHAT’s Stirring
DRINKS TO SAVOR FROM ACSA MEMBERS Ramhattan The inspiration for this cocktail from Talnua Distillery in Arvada, Colorado, came about because of the state’s licensing, which does not allow distilleries to serve alcoholic products that they do not produce. In place of vermouth, Talnua uses black tea and agave to offer a deep flavor profile. Ingredients 2 1/4 ounces Talnua Virgin White Oak Cask Whiskey 3/4 ounce cold brewed black tea 1/4 ounce agave syrup 3 dashes Angostura bitters 1 bar spoon of Luxardo cherry syrup Directions Add all ingredients to a glass and stir with ice for 15 seconds. Strain into chilled coupe or martini glass. Garnish with a Luxardo cherry.
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Weekend at Ernie’s This cocktail from Boston-based GrandTen Distilling is a riff on a Hemingway Daiquiri in which GrandTen’s Craneberry Liqueur is substituted for the traditional maraschino liqueur. Developed by Steve Schnelwar at the GrandTen Bar, this cocktail has become a staple and is often ordered whether it is on the menu or not. Ingredients 1 1/2 ounces New Medford Overproof Rum 3/4 ounce Craneberry Liqueur 1/2 ounce grapefruit juice 1/2 ounce simple syrup 1/4 ounce lime juice Directions Add the rum, liqueur, lime juice, grapefruit juice and simple syrup into a shaker with ice and shake until well-chilled. Fine strain into a chilled coupe glass.
Peach Blossom This cocktail was designed by Lonnie Newburn of the Boston Shaker Shop in Somerville, Massachusetts and it features peach brandy from Petersham-based Beaver Pond Distillery. Ingredients 2 ounces Beaver Pond Peach Brandy 3/4 ounce lemon juice 3/4 ounce honey syrup 2-4 dashes smoked cinnamon bitters Directions Add all ingredients to a cocktail shaker. Add ice and shake for 15 seconds. Strain into a coupe glass and garnish with an orange twist.
Lavender Bee’s Knees
This cocktail from GlenPharmer Distillery in Franklin, Massachusetts, incorporates lavender syrup to create a beautiful presentation that also pairs perfectly with the 11 botanicals in GlenPharmer’s Brookdale Gin. Ingredients 2 ounces GlenPharmer Distillery Brookdale Gin 1/2 ounce honey 1/2 ounce fresh lemon juice 1/2 ounce lavender syrup Directions Add all ingredients except lavender syrup to a shaker with ice. Shake and strain into a martini or coupe glass. Drop in the lavender syrup and garnish with a fresh honeycomb (or lemon wheel).
Cranberry Mule GlenPharmer Distillery in Franklin, Massachusetts, has created an elevated mule that will have you forgetting about Moscow. The key is GlenPharmer’s BOG—a wheat vodka infused with fresh, locally sourced cranberries. Ingredients 2 ounces GlenPharmer BOG Cranberry Vodka 1/2 ounce fresh lime juice Ginger beer Directions Add all ingredients to a copper mug (or glass) and top with ice and ginger beer. Garnish with mint, lime wheel and cranberries (or just a lime wheel).
West Coast Pearl This Gibson variation from San Diego’s Old Harbor Distilling Co. uses Fino Sherry along with Blanc Vermouth to highlight the sweet salinity of Plump Lil Shelly Boys Oyster Gin, a San Diego collaboration from Old Harbor and Liberty Call Distilling Co. using fresh oysters, ginger, lemongrass, seaweed and juniper. Ingredients 2 ounces Plump Lil Shelly Boys Oyster Gin 1 ounce Lacuesta Vermut Blanco 1/4 ounce Lustau Fino Sherry 1 leaf Thai basil Directions In a mixing glass, gently muddle the Thai basil leaf. Add remaining ingredients along with ice and stir until well chilled. Strain into a chilled martini glass and garnish with a pickled pearl onion.
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ACSA Affairs
CONGRATS TO HEARTLAND WHISKEY COMPETITION MEDALISTS In September, ACSA announced the medalists of the 2021 Heartland Whiskey Competition, which was open to craft whiskeys from all 50 states that incorporate corn in their mash bill. In this third, biennial blind judging event, whiskeys from 17 “Heartland” states also competed for Best in State, and all entries competed for Best of Show and in their select whiskey sub-categories. The competition, which was generously sponsored by state corn marketing associations, took place in late July in Louisville, Kentucky. ACSA facilitated the judging process and its former board president— Chris Montana, owner of Du Nord Social Spirits, in Minneapolis, Minnesota—served as the judging director. The Bard Distillery, in Graham, Kentucky, assisted with pre-competition logistics. Judges selected from the local Kentucky whiskey industry were chosen for their knowledge and expertise of craft whiskey. Best of Show was captured by Weldon Mills Distillery from Weldon, North Carolina, for its Rockfish Whiskey, which also earned the top score in the Corn Whiskey category. This competition is sponsored by the following state corn association marketing boards: Colorado Corn Administrative Committee, Illinois Corn Marketing Board, Indiana Corn Marketing Council, Iowa Corn Promotion Board, Kansas Corn Commission, Kentucky Corn Promotion Council, Ohio Corn Marketing Program, The Corn Marketing Program Of Michigan, Minnesota Corn Research & Promotion Council, Missouri Corn Merchandising Council, Nebraska Corn Growers Association, New York Corn & Soybean Growers Association, Corn Growers
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Whiskey COMPETITION
Association of North Carolina, North Dakota Corn Council, Texas Corn Producers, Wisconsin Corn Promotion Board and the Tennessee Corn Promotion Council. Visit americancraftspirits.org to see all the medalists.
U.S., EU TO SUSPEND TARIFFS ON AMERICAN WHISKEYS The U.S. and EU recently announced an agreement in the steel and aluminum dispute which will suspend all retaliatory tariffs imposed in connection with this dispute, including on American whiskeys. The announcement was praised by the Toasts Not Tariffs Coalition, which includes the American Craft Spirits Association and dozens of associations representing the entire three-tier chain of the U.S. alcohol industry. The U.K. continues to impose its 25% retaliatory tariff on American whiskeys and has threatened to impose tariffs on American wine in the Section 232 steel and aluminum dispute. The coalition will now turn its focus on ensuring the U.K. lifts its tariff on American whiskeys and eliminate the threat of additional tariffs on American wine.
ACSA FILES COMMENTS ON TRADE BARRIERS
In October, ACSA filed comments with the United States Trade Representative, sharing specific examples of barriers to entry in foreign markets. Chief among those barriers is bottle size. For example, the EU has not extended the privilege to spirits exported into their member countries the use of a common standard bottle size or an agreement by export markets to accept the U.S. approved standards of fill. Other barriers identified included inconsistencies in labeling, age statements and use of botanical ingredients. Visit americancraftspirits.org to see the comments in full.
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SUSAN HARWOOD GRANT
ACSA has committed to focus on distillery fire safety through the Department of Labor’s Occupational Safety and Health Administration (OSHA) Susan Harwood Grant Training Program. The purpose of the grant program is to equip nonprofit organizations to provide training and education programs for employers and workers on the recognition, avoidance and prevention of safety and health hazards in their workplaces, and to inform workers of their rights and employers of their responsibilities under the Occupational Safety and Health (OSH) Act. Through this program, ACSA, in partnership with Industrial Safety & Training Services (ISTS), will develop training for distillery employers and workers, covering fire prevention and protection topics specific to distilling at a craft scale.
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snapshots
EUROPE RE-OPENS Bar Convent Berlin, like its U.S.-based offshoot Bar Convent Brooklyn, returned as an in-person event this year after a COVIDforced hiatus. CRAFT SPIRITS magazine crossed the pond to bring back these images.
In addition to the many international spirits brands featured at BCB, top glass packaging suppliers also showed off their latest innovations.
The gin category remains an international spirits powerhouse.
A number of U.S. craft spirits producers made the trip to Berlin, including Randy Thomas (Caiseal Spirits, top) and Bob Gunter (Koloa Rum Co.).
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Barware suppliers took sustainable cocktail sipping to a new level with straws made wiith everything from bamboo to pasta.
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STATE OF THE ART BOTTLING
SE E WHAT MAKES US DIFFERENT QUALITY LABS & TESTING
FLEXIBLE HIGH SPEED LINES
ACCURACY RESULTING IN HIGH YIELDS
ON-SITE BLENDING
COMPLIANCE CONSULTING
EXPERIENCED TEAM
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A Different Drum Exploring craft spirits produced with uncommon ingredients BY JON PAGE
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his summer, the American Craft Spirits Association asked a simple question via email to the nation’s more than 2,000 craft distilleries: Do you distill with unconventional ingredients? We were curious to know about unorthodox ingredients—either as a base substrate or as a primary flavor element in an infusion or liqueur—and we were overwhelmed by the response. In the following pages, we take a closer look at some of the most fascinating examples.
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Syrup and Sap
While finishing spirits in used maple syrup barrels is surging in popularity, some craft spirits producers are taking extra steps with syrups, like tapping their own sap or using syrup as a base distillate. Among other spirits made from unconventional ingredients, Keyport, New Jersey-based 3BR Distillery recently released a spirit distilled from 100% maple syrup. Co-founder and head distiller Aleksandr Zhdanov says the idea came about when a neighboring table at a farmer’s market was occupied by a honey and maple syrup maker. “He had me try his stuff and it was incredible, a Quebec-style of maple syrup that was incredibly delicate and delicious,” says Zhdanov. “I immediately thought about how this would ferment and distill.” Fermentation was a major hurdle. Zhdanov tried to overload it with nutrients and stay on top of all the factors that could stall the yeast, but fermentation took a month. “From what I understand this is very common for honey fermentations as well,” he says. “I probably could have stopped it early but considering the cost of the raw materials I wanted the fermentation as dry as possible.” For now, cost is a prohibitive factor when it comes to making this spirit. Zhdanov says this was by far the most expensive per-bottle cost of a spirit he’s made, “but if the spirit is incredibly well-received, I can see doing this yearly, in time for Thanksgiving.” Speaking of holidays, Tamworth, New Hampshire-based Tamworth Distilling is making an annual tradition of releasing Graverobber Unholy Rye—a whiskey infused with maple syrup extracted from a maple tree in a graveyard—just in time for Halloween. According to the distillery, the tree sits next to an unmarked gravesite at Great Hill Farm in rural New Hampshire, and the practice of tapping graveyard maple trees has long been feared for risk of disturbing the dead. Tamworth distiller Jamie Oaks says the syrup is added after the whiskey is removed from the barrel, and a low amount of syrup “helps curb any risk of a cloyingly sweet maple product. The wood sugar and barrel character should be integrated.” In Claverack, New York, the team at Cooper’s Daughter Spirits collects sap from black walnut trees that they make into syrup for a cask finishing process in their Black Walnut Bourbon. Co-owner Sophie Newsome says the syrup imparts a nutty, burnt caramel, fragrant flavor on the final product, and that the process of creating the syrup is almost identical to that of making maple syrup. However, black walnut syrup is not commercially available, so the majority of the raw ingredients are tapped by the distillery. “It’s right when winter starts to end and spring begins,” says Newsome, “so it’s a lot of climbing up icy, snowy hills or sliding in mud. It’s a lot of work, but we love it.” She notes that hundreds of gallons of sap only yields a few gallons of syrup, and the overall bounty can vary from year to year depending on Mother Nature. To other distillers considering a similar product, she offers this advice: “You have to be okay with having a limitedrelease product and putting in the hard work.”
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Celery
Any Bloody Mary worth its salt is garnished with a celery stalk, but thanks to some craft spirits producers, it’s possible to elevate the cocktail. In Bridgeport, Connecticut, Fifth State Distillery’s Simply Celery vodka is proofed down with water extracted from celery stalks. And in Chicago, Apologue Liqueurs’s Celery Root is made with celeriac (celery root) often sourced from Growing Solutions Farm, a vocational farm run by Urban Autism Solutions. Apologue co-founder Robby Haynes says the company started dialing in the recipe in 2018. It includes a variety of complementary ingredients like fennel, dill, anise, tarragon and lemon peel. “Celery root has a pleasant mid-range earthiness that supports and complements the tertiary botanicals … [and] helps tie all the other flavors together,” says Haynes. The result is an herbaceous liqueur that’s fit to be sipped straight or in a Bloody Mary or a tonic. Haynes says that for maximum flavor, Apologue slices the celery root as thinly as possible before chopping it up and steeping alongside the other botanical ingredients. And for anyone considering working with celery root, co-founder Jordan Tepper offers this advice: “Invest in a good deli slicer!”
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Birch Oil and Leeks In Kane, Pennsylvania, CJ Spirits flavors variations of its corn-based Wilds Vodka with a few ingredients off the beaten path. Wilds Leek Vodka is made by vapor infusing wild leeks (also known as wild ramps) with the vodka and Wilds Black is flavored with birch oils extracted from local birch trees. The distillery—founded by Sam Cummings, Jr. and Tom Jones—is in the heart of the Allegheny National Forest, and Jones says the area is renowned for its black cherry timber. “There is a lot of birch that gets cut to manage the forest,” says Jones. “One of the local foresters suggested making a birch spirit. We played around with it for a while and Wilds Black was born.” He adds that the spirit tastes like the essence of wintergreen and that it’s best on the rocks or mixed in a highball with ginger or root beer. As for the leeks, locals love them and make a variety of foods using the wild spring onions, including dips. Wilds Leek Vodka, says Jones, makes for an outstanding Bloody Mary. “The biggest challenge with both ingredients is being able to capture the essence of the leek [or] birch without it being too overpowering,” says Jones. “After much trial and error, we were able to do that consistently.”
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Sweet Potatoes
The inspiration behind spirits from Atwater, Californiabased Corbin Cash is five generations in the making. Back in 2007, Corbin Cash founder and master distiller David Souza started distilling sweet potatoes and Merced rye grown on a farm the Souza family has owned and operated since 1917. Today, the distillery’s California Estate Grown Sweet Potato Vodka, Western Dry Gin and Barrel Reserve Sweet Potato Liqueur are all distilled from 100% sweet potatoes. Souza says the aroma, flavor and texture of sweet potatoes help impart characteristics different from white potatoes. “Notes of butterscotch and a little nuttiness are some of the more prominent notes,” he says. Those notes might be most prominent in the sweet potato liqueur, which is distilled like a brandy at 160 proof and barrel aged for four to five years. Souza says the recipe is based on his mom’s sweet potato dessert squares and is also infused with cinnamon, vanilla, nutmeg and allspice. He adds that it drinks more like an Old Fashioned rather than a sweet and syrupy liqueur. “The aroma is definitely reminiscent of Thanksgiving dinner or [a] pumpkin spice candle. … I developed this product to drink neat after dinner, but it has grown to be popular as a cocktail base with the bartender community.” For anyone considering sweet potatoes as a distillate, Souza recommends plenty of research and testing. “Sweet potatoes can tend to be tough to process and the cost of using sweet potatoes to make a distillate [can be prohibitive.] This made more sense for us since we have been growing them for over 100 years.”
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Mushrooms
Twelve years after starting a mushroom farm, a pair of New Yorkers are taking their fondness for fungi to the next level. Joe and Wendy Rizzo—the owners of Blue Oyster Cultivation, a mushroom farm in Ithaca, New York—opened the doors to Seneca Falls-based Mushroom Spirits Distillery in October. The distillery’s sole focus is mushroom-based spirits. “We’ve had the idea for the distillery for
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the last five or six years,” says Joe Rizzo. “We noticed that there was nothing representing these interesting flavors. We just figured that we were the pair to do it.” The Rizzos use oyster, shitake, enoki and hen of the woods mushrooms from their own farm, which are dehydrated and ground before a weeklong infusion. The distillery currently produces a handful of vodkas and a gin release is slotted for this winter.
“We wanted to start with the neutral vodka because we wanted to start with a blank flavor canvas,” says Rizzo. “A clean slate. I like the idea of the mushroom directing the spirit.” As for flavor, Rizzo says the mushroomforward spirits are earthy and woodsy. “Our vodkas are very smooth,” he says. “Some of them will work in any kind of cocktail, but some of them are built for savory or herbal drinks such as Bloody Marys or Martinis.”
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Bagels
Years ago, Amy Bohner read a story about Toast Ale, a London beer brewed with surplus fresh bread. She wondered if her Arcata, California-based Alchemy Distillery could distill a whiskey from bread, so she called dozens of local bakeries and delis, only to find that few of them had leftovers and those who did donated to local food banks. Then she remembered nearby Los Bagels, a bagel bakery and cafe. While Los Bagels already had a program in place with local pig farmers, they were willing to spare their extra plain, multigrain, poppy seed and sesame seed bagels. Once Alchemy had a freezer full of
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bagels, Bohner says they chopped them up with a wood chipper, and “the mash fermented and distilled perfectly.” Alchemy released the first iteration of Los Bagels Whiskey after two years and eight months of aging and Bohner says it fit seamlessly into flights with other whiskeys. “At one tasting,” recalls Bohner, “I asked a reputable local winemaker what he thought of one glass in particular (the bagel whiskey) and he said, ‘This is straightforward, classic whiskey.’ The majority of the bagels we received were sesame seed. Those seeds do wonderful things in the charred barrel and the
flavor comes through in the final product.” Alchemy has another barrel of bagel whiskey that will likely be released in 2024 after four years of aging, but the project has been discontinued. Bohner says Los Bagels cut down on production upon realizing how many extra bagels Alchemy and the pig farmers were hauling away each week. “Soon I was only getting a couple of bagels a month,” says Bohner. “To me that was a happy ending to this collaboration. After all, my true passion is using whole grains. And although it was great fun, Los Bagels doesn’t need to make enough for the farmers and I.”
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Carrots
A Hungarian-born distiller’s roots led him to distilling root vegetables. Oakland Park, Florida-based ChainBridge Distillery, which Bela Nahori opened with his family in 2019, is best known for making eau de vie-style fruit brandy (its Williams Pear Brandy won Best in Show in ACSA’s 2020 Judging of Craft Spirits). But the distillery is one of a few American companies also producing spirits from 100% root vegetables like carrots and beets. Nahori was born in Hungary where home distilling is legal and the culture of pálinka (a traditional fruit brandy) is strong. “When the fruit harvest was not as successful in some years,” says Nahori, “many home distillers and smaller distilleries were experimenting with unconditional ingredients such as carrots.” The process is time-consuming and similar to making brandy, although Nahori notes that ChainBridge “can’t call it Carrot Brandy since carrot is classified as vegetable and it belongs to the distilled spirits specialty category under the TTB classification.” Production is labor-intensive, and Nahori says it takes about 12-15 pounds of organic carrots to produce a 375-mL bottle of 80-proof Carrot Spirit. Those carrots are cleaned and washed by hand. After the green tops are removed, the carrots are destined for an industrial grinder. “We only use the natural sugar found in the carrots to produce alcohol and through the process we capture the taste and aromas of the actual carrots,” says Nahori. “After fermentation, the carrot mash is carefully distilled and the distillate is rested in stainless steel tanks between three to seven months before it is filtered, proofed and bottled.” The taste and aroma of the final product resembles fresh carrots with earthy characteristics and gentle sweetness, according to Nahori. “The finish reminds us of orange-flavored chocolate,” he says. “In Hungary, it is usually sipped as a digestive after dinner, but it also makes a unique spirit in crafting cocktails, which is why it is becoming popular among local mixologists.”
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Meat
The concept of spirits infused with meat is nothing new to producers and drinkers of mezcal de pechuga. That would be the traditional Mexican spirit made with a piece of raw chicken breast hanging inside the still during distillation (pechuga is the Spanish word for breast). The tradition serves as inspiration for some American craft distillers to infuse meat into their own spirits. For others, using meat is a nod to local traditions and delicacies. That was the case for Ron Gomes and Mike Rasmussen—the founders of Smyrna, Delaware-based Painted Stave Distilling—when they dreamt up Off the Hoof Vodka. Hungover while driving home after a distilling conference in 2012, they were joking
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about what would be “the most Delaware” thing they could make. “Scrapple-flavored vodka was the best and worst idea we could come up with,” recalls Gomes. For those not familiar with scrapple, Rasmussen says it’s a breakfast must in the region, essentially a loaf of pork scraps, trimmings—everything but the squeal, they say— combined with cornmeal, buckwheat flour, herbs and spices. Initially, Gomes says they shared the idea with the distillery’s fans, assuming they would never actually make it. But the reaction was positive, so Painted Stave tried a test batch and “to everyone’s surprise, what came out was actually pretty good,” says Gomes. Today,
the product is made by redistilling a cornbased vodka with all of the flavoring ingredients one would use to make scrapple at home, along with 40 pounds of fresh scrapple added to the still. Gomes and Rasmussen agree that Off the Hoof is well-suited for a Bloody Mary or a Dirty Martini. Also looking to capture a regional taste, Tamworth, New Hampshire-based Tamworth Distilling released The Deerslayer Venison Flavored Whiskey last year. According to Tamworth distiller Matt Power, the venison is woven in after aging wheat whiskey for more than four years. The locally raised meat is mixed with porcini mushrooms, cranberries and juniper berries before being fermented briefly and
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smoked on local hardwood. After infusing into the whiskey base, the venison solids and aroma are separated by distillation and the aroma gets blended back into fresh base whiskey. Tamworth and Painted Stave are by no means alone when it comes to incorporating meat into American craft spirits. In Denver, Rob Masters of The Family Jones says the distillery has made a rum over a smoked pig’s head, as well as a barrel of corn whiskey over a full rack of ribs with the belly attached. And in Pittston, Pennsylvania, Jonathan and Maryann Lang of LBC Distillery say pechuga mezcal was indeed the inspiration for the distillery’s Cleaver Cut, a molasses-based rum distilled with beef hanging in the column. For
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the first production run in 2018, Jonathan Lang said he chose his favorite cut of steak, the Delmonico, partially because the marbling delivers great flavor. But that also created a problem, as the steak breaks apart while cooking. “The butcher [from Jerry’s Meat Market] wanted to tie the steak like a roast,” says Lang. “This would have eliminated most of the exposed surface area. The solution was to sew each portion together with the string. A good upholstery needle worked quite well for this.” Lang says hanging the steak was accomplished by removing the plates in the column and replacing them with custom-made copper plates with a cross formation that provided a place to tie the string.
LBC also includes mushrooms and black peppercorns in the boiler, and smoked the molasses prior to fermentation. It was aged for a year prior to bottling, and Lang says the finished product tastes more like Scotch whisky than rum. Lang adds that LBC plans to make another batch of Cleaver Cut this winter, and encourages anyone considering a pechuga-style spirit to give it a try. But don’t expect the meat to double as dinner. “When the distillation was complete, we removed one of the steaks from the column and took a bite,” says Lang. “Dryest steak I’ve ever eaten. The guy who made the copper plates took a second bite.” ■
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LEGACY + GRIT A preview of ACSA’s 8th Annual Distillers’ Convention and Vendor Trade Show
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fter more than a year of being apart, and nearly 34 months since our last in-person convention, the American Craft Spirits Association is eager to safely gather in Louisville, Kentucky, Dec. 4-6 for our 8th Annual Distillers’ Convention and Vendor Trade Show. Here is a small preview of what to expect when joining fellow producers and other industry experts to network, learn and toast our incomparable, vibrant industry in Derby City.
Educational Sessions The convention will include dozens of insightful educational sessions designed for everyone from seasoned distillers to novices. Tracks include business leadership, distillery fundamentals, distribution, getting started, innovation, legal/compliance, sales/marketing/ business, sensory and technical.
Vendor Trade Show Network with nearly 200 of the industry’s top suppliers while you explore the latest innovations in equipment, packaging, ingredients and merchandising, as well as services like architecture, legal, e-commerce, banking,
insurance, safety management and operational consulting.
Mix & Mingle: New Member/ First Time Attendee Morning Coffee Klatch
tackle how casks affect mature and maturing product, and flavors and aromas from the world of barrels. Participants will have many opportunities to sample and apply their newfound knowledge as they learn the ways sensory analysis can inform the decisions they make as producers.
Are you a new member or first-time attendee? In addition to a light breakfast and overview of what you can expect over the course of the convention, you will meet some of the ACSA leadership, including members of the ACSA board of directors and past presidents. You’ll soon realize you’ve met a new buddy, someone who will be there to answer questions, listen to the evolution of your DSP, and serve as a conduit of support for your small business. Don’t be surprised if that friendship lasts well beyond the convention.
Sensory Pre-Convention Class* On Dec. 3, this sold-out course will start by addressing sensory deceptions and bias in tastings. From there, the course will progress to quality control and how to use sensory methods to inform everyday product and process decisions. Finally, the course will
New Distillery Start-Up 101 Pre-Convention Class* Join seasoned members of the craft spirits community Dec. 2-3 as they highlight technical/distilling, business/finance, and sales/ marketing content geared toward those just starting out. This one-and-a-half-day class will address topics including basic distillery safety, equipment selection, oak extraction and aging, material selection, flavor chemistry and biochemistry, pros and cons of tasting rooms, working with distributors, building a sales team, general business management and much more.
Whose Fault Is It?* The course will use common foods to help connect the dots and encourage the discussion about common faults like geosmin, acrolein, diacetyl, butyric acid, cresols and lactic acid. This session—led by Ashley Barnes of The Spirits Group—will equip attendees to talk about what they taste, how to discuss
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sweater contest for the most creative outfit of the evening, live music, ornament decorating, and more! (Sponsored by Amoretti)
Repeal Day Celebration
and understand what they are tasting, and where the flavors of common faults are coming from. It will also address what to do to prepare if a staff member responsible for tasting loses their sensory capabilities due to an event like COVID.
Distillery Tour* Attendees of this sold-out tour will spend a full day exploring five of the area’s best distilleries and get a taste of the Gateway to the South. On Dec. 3, we’ll be touring and tasting at the following: Jeptha Creed Distillery, Wilderness Trail Distillery, Castle & Key, Kentucky Artisan Distillery and Starlight Distillery.
PAC Welcome Reception*
McCarthy, Robin Robinson, Jeff Cioletti and Margarett Waterbury—who will be on hand to sign and personalize their books, available for purchase at the Market. It’s an opportunity to expand your spirits and cocktail library, as well as the libraries of anyone on your December shopping list!
Craft Spirits Live Stage Join CRAFT SPIRITS magazine editors Jeff Cioletti and Jon Page for a series of live, one-on-one interviews with industry leaders and pioneers on the Craft Spirits Live Stage on the trade show floor. Interviews will take place on Dec. 5 from 10:45 a.m. until 12:45 and on Dec. 6 from 11 a.m. until 1 p.m. We’ll be recording many of the sessions for upcoming episodes of The Craft Spirits Podcast.
On Dec. 3, join us for a PAC Welcome Reception at the Bourbon Exhibit Hall (inside the Frazier History Museum). Special invited guests include Senator Mitch McConnell and Senior Counsel, Rocky Adkins, from the Office of the Governor of Kentucky.
ACSA Book Market & Authors Pavilion Just in time for holiday shopping, ACSA is pleased to announce our first-ever Book Market and Authors Pavilion. The Pavilion will feature some of the top writers within the beverage alcohol space—including Lew Bryson, Wayne Curtis, Heather Greene, John
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Ho-Ho-Holiday Party On Dec. 4, attendees and exhibitors will mix and mingle on the trade show floor while dressed in festive holiday apparel. Bring your most festive apparel since we’ll have an ugly
December 5 marks the 88th anniversary of the Repeal of Prohibition. We’re going to party like it’s 1933 with classic, Speakeasystyle cocktails, bite-sized hors d’oeuvres and Prohibition-era costumes. Local rock and roll band, Zella May, with lead singer, Pat Heist, will be performing during the event. Get ready to rock! (Celebration sponsored by Speakeasy Co.; entertainment sponsored by Zella May)
Pre-Soiree Happy Hour Get dolled up to Derby in December in true Southern style with pastels, bow ties, hats, and seersucker suits for the evening’s main event! Join us on Dec. 6 for our happy hour reception featuring craft spirits and networking opportunities with our vendors.
Spirits Soiree: Dinner & Awards Banquet On Dec. 6, we’ll reveal the medalists and the Best of Show from the Craft Spirits Packaging Awards. Also, we’ll invite to the stage medalists from the 2021 Judging of Craft Spirits and 2021 Heartland Whiskey Competition. You’ll also learn more about ACSA’s diversity and inclusion initiative, STEPUP Foundation. (Soiree sponsored by RNDC; wine for dinner & awards banquet sponsored by Huber Winery & Starlight Distillery)
Sips of Award Winning Spirits Taste some of the best craft spirits in the U.S. A special thank you to those who made possible the 2021 Judging of Craft Spirits. *Separate ticketed event.
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Q&A WITH KEYNOTE SPEAKER SAM CALAGIONE OF DOGFISH HEAD CRAFT BREWERY AND DOGFISH HEAD DISTILLING CO.
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elaware-based Dogfish Head is a nationally known and respected company, but according to founder Sam Calagione, its success in brewing, distilling, innkeeping and more wouldn’t be possible without first focusing on its local market. That’s just part of the message Calagione will deliver in his keynote address— Off-Centered Brand Building from Zero to 102 Proof—at ACSA’s Distillers’ Convention and Vendor Trade Show on Dec. 5.
In a recent conversation with senior editor Jon Page, Calagione previewed his address, shared insight on Dogfish Head’s growth, and revealed his most cathartic form of COVID-19 stress relief. ACSA: You have really become quite the prolific author. Your latest, “The Dogfish Head Book: 26 Years of Off-Centered Adventures,” with co-authors Mariah Calagione and Andrew C. Greeley, is out
now. For somebody in the craft distilling world, which of your books would you recommend to read first and what makes it a good read? Sam Calagione: I would actually say this most recent book about Dogfish would be the best read for small distillers or distillers in general, and that’s actually why I’m gifting this book to all the attendees at the convention. It will be in their gift bags. It’s got a good chunk of content that chronologically tells the story of each of the off-centered, culinaryinspired distilled spirits that we’ve released, including full proof whiskeys, gins and rums, and also our long history with cocktails at our Chesapeake & Maine restaurant, which was nominated by the James Beard Foundation for Outstanding Bar Program. And then that led to our work of releasing canned cocktails. Also, the book itself is really kind of designed for a look at growing a small, high-end brand, especially one that’s not located in one of the major metro markets. We were able to start as the smallest commercial brewery in America, and if not the smallest craft distillery, one of the smallest craft distilleries. We fabricated a pot still that we built ourselves out of scrap metal and welded together kegs to start our distillery 20 years ago. So it literally tells sort of a scrappy startup story of our evolution as a craft brand, not just in beer and spirits, but with our hotels, our restaurants, our collaborations with companies like New Balance and Woolrich and Patagonia, to the Grateful Dead. I think all of that stuff would be very useful to the average craft distiller in terms of scale. You started dabbling with spirits back in 2002 and then expanded operations beyond Delaware in 2015. At what point did you really get serious about it? Basically for 13 years it was a labor of love R&D project, very small scale, focused on selling in our own state distribution and in our own properties. And then around 2013 or 2014, we started seeing more guests entering our properties looking for craft cocktails in addition to craft beer and I was like, alright, I think we’ve got the right recipes and
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concepts. Let’s build a bigger distillery and start adding concentric states of distribution throughout the Mid-Atlantic and see where it goes from there. For a distillery or brewery owner that’s looking to expand their business by adding beer or spirits, what advice do you offer them? If you’re just getting into business and planning to invest capital, the goal is to figure out how small you can be to be successful instead of trying to figure out how big you can be to be successful. My recommendation is to build the most brand-centric, live experience of the liquid. In every state that it’s allowed, focus your initial efforts as a distillery around going as deep as possible with storytelling and brand immersion at your distillery. If you’re allowed to sell by the drink and do tours at your distillery, that’s the base, the best basic building block for brand amplification. It starts at home and your own facility. If you do it well there and create excitement, then you’ll get opportunities in three-tier distribution. Out of your spirits and canned cocktails, what are you most enjoying now? Full proof, I would say our Let’s Get Lost American Single Malt Whiskey. It just got a 92 score in Whiskey Advocate about four months ago and it’s my favorite [for], you know, sitting by a campfire. Or I’ll put it in a stemless wine glass and go for a hike in the woods and drink this while listening to a favorite album of mine on my ear phones. As for canned cocktails,
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I am drinking the heck out of our Blueberry Shrub Vodka Soda. It’s blended with a touch of balsamic vinegar for a bright tart kick. I’m proud to say it won best in show at the L.A. Spirits Awards. Hiking with a whiskey named Let’s Get Lost raises the question: Have you actually gotten lost? No, no. God bless modern phones. But I usually go on a route that I know where I’m going. Dogfish helped to underwrite these bike paths throughout coastal Delaware that connect our hotel to our locations in Rehoboth and Lewes. So I take a little stemless glass of whiskey on one of those bike paths and go for the length of a Bon Iver album or a Miles Davis album and just turn around halfway through the album and not think about how many miles it was. Going for an album-length walk with a glass of whiskey has been a big COVID stress reliever for me. And I mentioned our Blueberry Shrub Vodka Soda, where we use this balsamic vinegar in the recipe that we originally built for a mignonette sauce for oysters at one of our restaurants. Even our culinary recipes in our restaurants can influence our cocktail recipes. I’m looking forward to sharing that story from the stage as part of the keynote, as well. Beyond what you’ve already mentioned about starting small, can you hint at anything else you plan to cover in your keynote? I’ll talk a little bit about the holy trinity of
being hyper-focused on world-class quality, world-class consistency and world-class points of differentiation. There’s so many SKUs in the marketplace right now that unless you’re hitting on all three of those cylinders, I don’t think it’s worth expanding your distribution outside of your own state or your tasting room. Because then you’re really doing a disservice to the community of craft distillers if your products are inconsistent or erratic in quality, or they’re just samey, derivative products of something that’s a bestseller out there. That’s not doing any of us a service. What does Dogfish Head look like 26 years from now? Well, that’s an existential question. I would say we’re going to keep putting the ‘mental’ in experimental and the ‘where’ in Delaware. Probably by then at least our canned cocktails will be in all 50 states. I’m guessing we’ll have had to build yet another bigger distillery and a bigger barrel room by then. But not thinking so much about physical scale, I hope we still stand for experimentation. And I hope we still stand for a brand that celebrates the sweet spot between culinary inspiration for our liquid recipes and just world-class quality and distinction. Not being the fast follower model, which is a valid business model, but taking the risks of being more of the pioneering model than the fast follower model. That’s how, in 26 years, I’ll feel like we stayed true to our brand tenets. ■
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Distilling Destinations
HISTORY AND FORWARD MOMENTUM
Massachusetts distilleries are honoring the past and looking to the future. BY JOHN HOLL
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GrandTen Distilling is owned and operated by Matthew Nuernberger and Spencer McMinn.
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assachusetts is a state that has a bright future with craft spirits, and also one that leans into history and the land. This makes sense as so much of the country’s early history involves the commonwealth, especially centered around Boston and the eastern part of the state. The famed John Chapman, better known as Johnny Appleseed, hailed from the central part of Massachusetts, planted orchards that would be used to produce hard cider, applejack and brandy. With a maritime and trade legacy, many of the modern distillers have turned to rum, a historically popular spirit in the area, and even one that remains part of Boston’s history, thanks to the 1919 Great Molasses Flood that began at the Purity Distilling Co. and killed 21 people and injured 150. “Molasses and sugarcane are not local crops,” says Matt Nuernberger, the cofounder of GrandTen Distilling in Boston. “Rum was a major spirit here from the Revolution until Prohibition, and that great history is a unifier today.” The rums his company are making are “New England-style” he says, using local yeasts for fermentation which lead to more natural flavors that are less buttery than some island rums. GrandTen is also aging its rum in new oak barrels, which impart a more assertive oak character, Nuernberger says. Andrew Cabot, the CEO and COO of Ipswich-based Privateer Rum, says linking back to the commonwealth’s patriotic and maritime past while making a rum that is geographically unique, benefits from temperature and humidity swings, and tells a story
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that has helped the brand gain national and international recognition. In turn, customers give Massachusetts a closer look and often like what they see. “It’s an amazing state with an amazing customer base, with great bars and highly educated consumers,” says Cabot. “It’s a dream state to operate in.” For a state that prizes outdoor recreation, a relatively new company, Grow Cocktails, has released canned sippers that lean into seasonality, and flavors and fragrances that “capture a warm memory or unforgettable experience.” Even time on the islands off of Cape Cod will yield local spirits. On Nantucket, Triple Eight Distillery has been serving up flavored vodkas, including a popular cranberry version, and of note are 12-year and 15-year single malts. There is room to grow for craft distilleries in the commonwealth, and there are efforts underway to push the state legislature toward fewer restrictions and better business practices to help more distilleries open and the existing ones expand. Consumer education can help with this, and Rhonda Kallman, the founder and CEO of Boston Harbor Distillery in Dorchester, has seen first-hand the benefits of an informed customer base helping a category grow. She was on the front lines of the early craft beer movement in the 1980s, co-founding Boston Beer Co., makers of Samuel Adams. “The craft scene is real here and distilleries are coming up,” she says. “So much of what we are doing is all built on history. If you look at where craft beer was and where it is today, craft spirits are paralleling that.” She say it is key to make sure that tourists and locals alike who walk through the door for the first time get a fun and engaging lesson in spirits from the ingredients to processes, to flavors. That all of the existing craft distilleries in Massachusetts are doing their own thing and trying to make a mark on their own has benefitted the overall scene and consumers. “We’re all just trying to grow and stay alive,” Kallman says. Growth has been difficult for some during the pandemic but has also shown that there is local support for craft spirit, and that a good idea—and well-executed spirits—will be well received. GlenPharmer Distillery in Franklin opened last year and Patrick F. Downing, the distillery president says that it has been neighbors and the town that kept the operation
Jerry Friedman of Beaver Pond Distillery
running. Not only is this family-owned operation making spirits and serving cocktails, it has a scratch kitchen, headed by an executive chef that is working to forward the conversation on food pairings. “We love the socialization that comes with great drink and great food,” says Downing, who owns the business with his wife Beth.” We wanted to create that experience for our guests and for ourselves. They met in pharmacy school, and Downing comes from a long line of pharmacists. He noted that during Prohibition, alcohol was available by prescription from local apothecaries, so his new career is an extension of the family business. “This is something we feel a connection to,” he says. Their spirits program is ambitious, operating in all five categories, he says, but the general rule they have held since day one is that if they can’t produce a spirit that they can drink neat, they won’t release it. Other distilleries in the state are passion projects and second acts. Jerry Friedman is the owner and distiller at Beaver Pond Distillery in Petersham, who after a career as an attorney turned his attention to an experience in his youth: a taste of eau de vie while traveling through France. Decades later he decided to distill and package his own. Sourcing fruits from the region, including into New York, he says that “everything I do
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Rhonda Kallman of Boston Harbor Distillery
is an experiment,” and admits that “what I’ve learned about this is it’s not for everyone.” Making a proper eau de vie, rather than the sweeter brandies that many are familiar with has been difficult, but there are enthusiastic shops in the state that carry his bottles and are eager to educate interested drinkers. It’s that interest, enthusiasm and the curiosity of locals that keeps Friedman and others pushing forward, trying new ingredients and processes, but also flipping through historical texts to revive flavors of the past. “I love everything about this,” says Kallman. “It’s hard as hell, but I love what we all are doing and love the optimism about the future.” ■
Patrick and Beth Downing of GlenPharmer Distillery
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“It’s an amazing state with an amazing customer base, with great bars and highly educated consumers. It’s a dream state to operate in.” —Andrew Cabot of Privateer Rum
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Retail: Off-Premise
BRINGING WHISKEY LOVERS TOGETHER To its many fans, Julio’s Liquors has become more than just a place to buy spirits. BY ANDREW KAPLAN
Those zipping by on Route 9 in the small Massachusetts town of Westborough would be forgiven for missing it, but that otherwise nondescript liquor store, just across from the Chinese restaurant, has become a center of gravity for the whiskey industry in recent years. We’re talking about Julio’s Liquors, whose owner, Ryan Maloney, has been a trendsetter in the industry for decades. For instance, he was one of the first retailers to embrace in-store tastings back in 2003, and barrel
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pick programs, the following year. And his influential whiskey club, The Loch & K(e) Y Society, has become a must-stop on the speaking circuit for industry luminaries. It all has transformed what could have just been another liquor store into a place beloved by whiskey fans near and far. On the lower level is where you’ll find Metro Station, which in normal times is bustling with up to 80 people participating in tastings, seminars and those talks by industry leaders.
“We’ve had everybody across the board present here,” says Maloney. “A lot of big names in wine, whiskey and beer.” It’s also where Maloney and his co-host, Randall Bird, broadcast their popular weekly radio show/podcast, “It’s The Liquor Talking.” Maloney’s original idea to transform the lower level of his store—about 4,000 square feet of space out of the store’s total 36,000— into Metro Station was met with a bit of “Field of Dreams”-style “If you build it, they
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Ryan Maloney on the retail floor at Julio’s
will come” resistance when he built it in 2011. While in-store events have become more common over the years, this was before they had become very popular. “When we built downstairs people didn’t understand what we were doing,” Maloney says. But he felt he needed to differentiate Julio’s in some way. “We’d already seen the fact that wine was becoming a commodity,” he says. “Different non-traditional retail was starting to get into our business as a loss leader, as something to draw people into their establishments. They were using the liquor business as sort of that, and it’s still going on today. I just said there’s got to be something else that we can start looking at and that we can start putting together that will make us more of a destination store, more of a fun place to go, that people will want to go to.” One way he came up with was to go really deep into specific categories. “Our beer department upped its game,” he says. “Our wine department upped its game. … We already really had a good gin selection at like 25. We’re probably like 60 to 70 gins at this point.”
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A deep dive into hot sauce was one of his more unorthodox epiphanies. “I told my business partner we should get into hot sauces,” he says. “He said, ‘Well, you’re not going to make a lot of money on hot sauce.’ I said, ‘I know, but the same [customers that] buy all these different types of beers we sell are into hot sauce, let’s do that.’” When his partner came back to him with 10 types of hot sauce, he was exasperated. “I now have like over 300 hot sauces,” he says. “People who come into the store looking for hot sauces, that’s usually not the only thing they buy.” Maloney says he was also one of the first retailers to embrace barrel programs. “We started at the ground floor of that, when bourbon whiskey especially was not even that big of a thing,” he says. “We were holding barrels of product for six months to a year, sometimes even more, depending on what it was. We used to buy our own barrels of Pappy Van Winkle and I used to tell people, ‘Oh you should really try this one it’s really good,’ and they would be like, ‘Who’s going to pay $60 for a bottle of bourbon?’”
“We’re always looking for new distilleries that are doing something different, doing something on their own. But it’s a team effort. And a lot of people don’t understand that part of the team is your customers.” —Ryan Maloney of Julio’s Liquors
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A talk and tasting in Metro Station
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Today, helped by their app and online sales, they can sell out of their barrel in two minutes. “So, something that used to take me a year to sell, now just sells in two minutes,” Maloney says with a laugh. “We’re very picky about what we choose,” he continues. “People always comment about the flavor and the quality of our picks that we have in the store. What most people don’t understand is it’s actually more about what we refuse to put in the bottle with our name on it.” Case in point: there are almost three times as many refusals as acceptances in his barrel program. “So, we won’t just do a barrel just to do one,” he says. “It has to have some sort of quality. You might not always agree with our picks, but you will always know they will be of the finest quality that we can get.” Maloney also started hearing from customers that groups of them were gathering at each others’ homes for tastings. “All of a sudden I realized that they had like five or six of these groups and I thought ‘Why don’t I do tastings and try the whole concept of try before you buy?’” The idea for Whiskey Wednesdays weekly tastings was born. He then started thinking of a way to create a more complete concept out of the barrel program and Whiskey Wednesdays and that turned out to be The Loch & K(e)Y Society. “It’s men and women who love whiskey and want other people to love whiskey also,” he says, stressing it is open to beginners and those questioning if they even like whiskey. Those in the group participate in its planning and events and have gone on several trips, such as to Scotland (Maloney is a Keeper of the Quaich). It’s all in keeping with Maloney’s philosophy of always being guided by his customers, or as he likes to consider them, Julio’s’ fans. “Here’s the thing,” he says, “we can put focus on whatever we want, but the consumer will decide what we’re going to sell.” This philosophy has worked well for him as the craft spirits category took off. He brings in brands for trial runs and lets his customers decide. “We’re always looking for new distilleries that are doing something different, doing something on their own,” he says. “But it’s a team effort. And a lot of people don’t understand that part of the team is your customers.” “He’s a thought leader,” is how Maura Connolly, co-founder of Mad River Distillers in Waitsfield, Vermont, describes Maloney. She’s found him and his team to be supporters of quality whiskey regardless of the size and name of the brand. “He treats me just
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Long-time Loch & K(e)Y member Frank Ching
like he would an 800-pound gorilla brand,” she says. “I feel like he gives everybody the opportunity to shine. He understands what it’s like to be a small business owner I think.” And, she adds, “He’s a pleasure to work with because he’s fun.” Julio’s roots stretch back to Maloney’s grandfather, the original Julio, and his chain of grocery stores. When the family obtained a liquor license, Maloney’s father took on the challenge and opened first a 1,000-squarefoot liquor store, and then a 10,000-squarefoot store where Maloney first got his feet wet while in high school and college. They then opened Julio’s at its current location in 1984. Maloney and his former business partner bought it in 2000. Today, Julio’s has around 25 employees, including department heads for each category. About 20,000 square feet of its current space is devoted to retail. But Maloney says it gets a bit “muddled” at times when one of the events expands throughout much of the store. One such event is GO! Whisk(e)y Week. “That started as a one-day event,” he says. “When we finished up just before COVID it was six days of seminars, dinners, two tasting events. We had 1,200 people in the store.” And, when the pandemic forced everything to shut down, Maloney moved his tastings online, creating a sort of lifeline for
whiskey lovers like Frank Ching, 73, who has been a member of Loch & K(e)Y for around 15 years. “Before the vaccine arrived, we couldn’t get out much,” Ching says. “Ryan’s quick embrace of the technology kept us together. It gave you a sense of belonging and that somebody really still cared about you out there on the internet.” Ching says he has really built up his knowledge of whiskey in his time as part of Loch & K(e)Y. “Some of the master distillers who present to us have said we have now built up a reputation that they know they have to be on their toes,” Ching says. “Most of them will say ‘this is probably the toughest presentation we’ve given because of the technical expertise that’s built up from the Society over the years.’” He adds that he has been introduced to a lot of the new craft distilleries through the group. “Having our weekly meetings have given the craft distillers a new outlet to show their wares and not just go through the internet,” Ching says. “They’ve had a lot of exposure through the Loch and K(e)Y Society.” Maloney says if he had to credit Julio’s success to any one thing, it’d be persistence— giving his ideas ample chance to catch on. “It’s just been a lot of hard work and following things through,” he says. “It took me 20 years to become an overnight success.” ■
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Technically Speaking
CONTROLLING SULFUR A Q&A with Toshi Sugimoto and Akira Wanikawa of Nikka Whisky about filtering sulfur compounds in whisky
Sulfur compounds are known to have low thresholds and play an important role in character in malt whiskey. Unpleasant sulfur compounds such as dimethyl sulfide and dimethyl disulfide are absorbed on the inside of wood during the maturation, but it takes a few years, at least, to remove them. Tokyobased Nikka Whisky Distilling and Japanese petroleum company Idemitsu Kosan have developed a new filtration technology which can specifically adsorb sulfur compounds in new-make spirits using silver-supported zeolite. Toshi Sugimoto and Akira Wanikawa of Nikka Whisky answered a few questions on this development.
which removes sulfur compounds specifically for home fuel cell processes. I contacted Idemitsu and a joint study began in 2014. Idemitsu and Nikka developed a novel filtration technology which can remove only sulfur compounds after three or four years. Idemitsu and Nikka were successful in obtaining FDA approval for its silver-containing filtration materials in 2019, and Idemitsu has started the business development of this technology since 2020. Idemitsu can supply those filtration materials. We introduced this technology in a webinar for ACSA this past July, so members of ACSA can watch this archive and know how to contact Idemitsu.
What was the background of this technology and what is the current status? Toshi Sugimoto: We have known that maturation of malt whisky provides extraction of oak flavors and removal of unpleasant sulfur compounds. But we didn’t have any solutions that removed sulfur compounds. We tried to use several active carbons, but we found that those remove not only sulfur compounds, but also major volatiles such as esters and fusel alcohols. I found that an oil refining company, Idemitsu Kosan, developed an adsorbent
What is the principal function of this filtration technology? Sugimoto: Newly developed silver-containing filtration materials can remove sulfur compounds without any changes of main flavors due to bindings to sulfur compounds. This filtration system consists of a set of two columns, removal of sulfur compounds and trapping of silver ions. For example, a 50,000-liter of new-make spirit can be filtered using a 10-liter-sized column, and flow rate is 50 liters per hour. We have finished the development of this filtration technology in
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research and development and installed a small plant in Japan (200 liters per hour). We have measured the amounts of sulfur compounds and silver ions for checking quality and quality assurance before filling to casks. What has been the conventional control of sulfur compounds in malt whisky? Akira Wanikawa: Unfortunately, we don’t know any control points, especially alkyl sulfides such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide. But there may be some possibilities to reduce their formation in the future in malting and fermentation, in addition to ethanol yield. One of the alkyl sulfides, dimethyl sulfide, is formed during germination, and this decreases dramatically in the maturation process. This compound yields sweet corn or cabbage-like character and the threshold is reported 5 mg per liter in 20% ethanol. I wonder if maltsters could develop optimal conditions for germination for dimethyl sulfide in the future. Other sulfide compounds, dimethyl disulfide and dimethyl trisulfide, are well known. Dimethyl disulfide and dimethyl trisulfide present onion-like and cabbage-like [characteristics], respectively. The threshold of dimethyl disulfide is known to be 30 mg per
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“Maturation of whisky should be a trade-off between extraction and absorption. It is crucial to check the balance between them during maturation.” —Akira Wanikawa liter. On the other hand, that of dimethyl trisulfide is reported to be 0.05 mg per liter, so this means that dimethyl trisulfide is more powerful than other alkyl sulfides. In addition, those compounds are formed in distillation from hydrogen sulfide and methanethiol, which are produced in the fermentation process. I am sure that yeast strains and fermentation conditions may affect the amounts of the precursors, although nobody focused on them until now. Moreover, those alkyl sulfides are decreased in the presence of copper in distillation, too. While dimethyl sulfide decreases rapidly in maturation, those decrease gradually, and it takes a few years. All we can do to reduce sulfur compounds is just wait. There are some opinions about the contribution of sulfur compounds. For example, at high levels, sulfur compounds have unpleasant characteristics and those at low levels may make positive contributions. Also, dimethyl trisulfide is reported to give fullbody character. Therefore, we have focused on dimethyl disulfide as a target compound for this filtration technology. Maturation of whisky should be a trade-off between extraction and absorption. It is crucial to check the balance between them during maturation.
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Be careful of over-extraction. I wonder if we could care only about extraction at low levels of sulfur compounds in spirits and we could optimize the maturation process.
the consumer. This filtration technology is one of them. We believe that open innovation through cross-industry collaboration like this will make the whisky business more attractive.
What have been the overall goals of Nikka’s technology development, including this filtration technology? Wanikawa: Nikka started production of malt whisky by introducing Scotch whisky technology more than 80 years ago. Nikka has focused on consistency mainly, but we have to research quality and sustainability in the future. There has been no business practice such as the exchange of spirits in the Japanese whisky industry, so Nikka has aimed to produce several types of whisky by itself. For example, we have studied and developed use of microorganisms such as lactic acid bacteria and brewers’ yeasts, management of oak cask, and Caffey still. In the future we must carry out research and development more and more and expand other fields such as malting and distillation. Sugimoto: The process of making whisky is based on traditional techniques and it is very important that we follow them. At the same time, we are actively applying new technologies in order to offer new product values to
What fascinates you about U.S. craft distilleries? Wanikawa: Few regulations, and high-speed innovation. Styles of small batches in the United States often give us very helpful hints for production of various types. Those also remind us that we have to challenge new technologies and create value better than yesterday. Sugimoto: There are a variety of trials going on in the US, which is very fascinating for me. One example is the development of technology for accelerated aging, although there have been several regulations for it in Japan now. For example, the use of oak chips for whisky is not allowed in Japan. It would be very interesting to see if it is possible to produce a high-quality whisky that consumers like with a short cask maturation period. We need to produce whisky in a socially and environmentally responsible way. I believe that there is a lot of technical work to be done to solve the challenges of carbon neutral (or carbon negative) and to ensure that the whisky business model is more sustainable. ■
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FALL SHOPPING GUIDE We explore the many products and services available to craft spirits producers at the Craft Brewers Conference and Pack Expo Fall 2021 marked the return of many in-person industry trade shows after being sidelined or restricted to the virtual space for the better part of a year and a half. The team at CRAFT SPIRITS magazine attended many of those, including the Craft Brewers Conference in Denver and Pack Expo in Las Vegas—the largest packaging and packaging machinery trade event in the country—to discover the latest innovations from production and packaging equipment manufacturers, ingredient suppliers, service providers and more. We’ve compiled many of those solutions on the pages that follow.
DISTILLING EQUIPMENT SPECIFIC MECHANICAL SYSTEMS
Specific Mechanical Systems offers a line of stills to suit a wide variety of craft distillers’ needs, ranging in size from 500 liters to 10,000 liters (about 120 gallons to 2,500 gallons). Specific’s pot stills start at about $50,000; hybrid stills start at around $70,000; gin pot stills also start at $70,000; vodka column hybrid stills start at $100,000; dual pot stills start at $150,000 and continuous column stills start at $200,000. Specific says it can customize the design and layout for pot stills of any size.
BREWMATION
Brewmation offers turnkey distillery systems, from mash tuns and fermenters to pot stills and controls. The Brewmation portfolio includes batch and continuous stills, stripping stills, glycol chillers, plate heat exchangers, shell and tube heat exchangers, stationary and mobile pumps, mill and auger systems, mash filter presses and more. Its electrically heated bain-marie and steam-fired systems are available as either a compact still—ideal for making a variety of spirits within the most space-efficient footprint—or a universal still offering the most versatility or making a full range of spirits. The company also provides distillery layout and design services, as well as installation and startup support.
BARRELS KENTUCKY BOURBON BARREL
Kentucky Bourbon Barrel, a subsidiary of Independent Stave Co., is a full-service supplier of used barrels, the core source of which are charred, American white oak bourbon and other whiskey barrels direct from U.S. distilleries. Its primary inventory includes once-filled barrels that are typically between two and eight years of age. The company also partners with a network of international distilleries to source barrels that previously held many categories of spirits from around the world.
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SQUARREL Just as you’d expect with a name like Squarrel, it’s a square barrel, of sorts. It consists of a box-shaped reusable steel frame, into which staves of different woods can be inserted to age spirits. It’s the brainchild of Minnesota cooper Russ Karasch, who created it as a solution to an oak tree shortage at his cooperage. The company says that it performed gas chemotography to assess the aging capabilities of the Squarrel and claims that it achieved the results of 300 days’ worth of traditional barrel aging in only 41 days. Squarrel credits crosscut staves for its accelerated aging capability.
PACKAGING ROBERTS POLYPRO
Aluminum cans have increasingly become the go-to packaging format for RTDs and Roberts Polypro, part of the ProMach Filling & Capping business line, offers a line of injection-molded can multipack handles that present a sustainable alternative to traditional plastic multi-pack rings. Roberts Polypro says its handles are 100% recyclable and use 30% less plastic than similar carrier handles. Currently, there are 32 standard color options available, and the manufacturer can match to any brand’s colors for an upcharge.
PAKTECH
Another option in the plastic can carrier realm is PakTech’s handle, which also is available in 32 standard colors and offers custom color match. PakTech says its handles are made from 100% recycled HDPE, repurposed from more than a half-billion containers. The company also offers continuous and intermittent motion applicator machines to apply the handles, optimized to meet the customer’s required output rate.
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TWIN MONKEYS
Speaking of cans, a can line can be a pretty hefty investment for a small distiller, even those for which RTDs represent a significant percentage of overall volume. But equipment manufacturer Twin Monkeys offers solutions for those with modest budgets: • The Mancos is designed to give craft producers “the nanocanning experience they’ve been waiting for.” It can pack crowlers, sleek, slim and standard cans, all from a tiny, tabletop footprint, with throughput ranging from 10 to 15 cans per minute. • Also a compact, tabletop system, the Yampa is an automated system with throughput of 25 to 30 standard cans per minute, featuring a patented cam-less wedge seamer. • The Gunnison, with its ultra-compact footprint, can produce 25 to 30 slim, sleek or standard cans per minute. Its versatility and quick changeover for additional can diameters allows producers making more than one can size to maximize efficiency. It’s mobilecanning friendly with locking casters on a movable cart. • The Cimarron, Twin Monkeys’s most robust offering is expandable from one to 10 fill heads and single to dual-lane, running anywhere from 10 to 100-plus slim, sleek or standard cans per minute. It’s still ultra-compact and fits in tight spaces.
WILD GOOSE FILLING
Wild Goose Filling is another purveyor of canning solutions for small producers. Among its offerings: • The Gosling is Wild Goose’s offering for those just entering professional canning. It features an automatic purge-and-fill station, automatic can lid placement and automatic seamer station, with a speed of up to 12 cans per minute. • Its modular, upgradeable Evolution Series supports producers as they grow their RTD canning operation. The WG1 one-head system fills up to 15 cans per minute; the two-head WG2 increases that throughput to 30 cans per minute; three-head WG3 supports filling up to 35 cans per minute; four-head WG4 does up to 40 cans per minute and the WG5 fills up to 50 per minute. • Then there’s the dual-lane Evolution Series that offers options up to 100 cans per minute.
PACK LEADER Among the equipment offerings from Pack Leader USA on display was the PL-501 wrap-around labeling system, which is designed to apply pressure-sensitive labels to round containers (like aluminum cans). A touch-screen interface enables the user to adjust the settings to apply labels to one side of flat-surfaced containers. Depending on your needs, the machine can be used for in-line automatic or semi-automatic application. A production preset function means the machine automatically stops once the predetermined quantity of containers has been labeled.
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GAMER PACKAGING
If it’s cans you’re looking for, Gamer Packaging has a variety of specialty can sizes available and a wide range of decorating options, including brite, shrink-sleeved, printed and full-color tabs. If you’re not in the RTD game, Gamer offers custom spirits bottle solutions, as well as bar tops, corks and other closures. It also supplies 50-mL bottles for those sample sizes and sets.
BERLIN PACKAGING Berlin Packaging offers a wide range of container solutions for craft spirits producers, spanning both glass and aluminum, as well as custom bottle closures. Additionally, custom labels and printing are in Berlin’s wheelhouse. The company prides itself on its end-to-end partnerships with producers, including package design from concept to commercialization, inventory management, just-in-time delivery, quality advocacy and capital lending at below-market rates. Customers benefit from Berlin’s global sourcing and worldwide capabilities. Its Studio One Eleven and Bruni Glass teams design custom packaging shapes and its graphic design and decoration repertoire includes spray coating, frosting and acid etching, ceramic, organic and UV screen printing; decal application and hot stamping; full body embossment; neck bands and wraps and pressure-sensitive label application.
SAXCO
Saxco leverages more than three decades of spirits industry experience to provide bottles, cans and closures for distilleries of all sizes. The company’s in-house designers at its Packaging Design Center can help distilleries differentiate their brands with custom packaging solutions. Saxco is well positioned to help producers manage the current supply chain crisis—especially the global can shortage— promising to help forecast, secure inventory and make sure distilleries have the packaging they need when they need it. “Navigating the can disruption is a journey,” Saxco says, “and having a trusted packaging guide can be the difference between getting your product in the marketplace or making it a prisoner of your cold storage.”
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IRON HEART CANNING
KRONES The Krones Inline Autocol pressure-sensitive labeler allows for flexible labeling of aluminum cans with self-adhesive reel-fed labels. It’s designed for small-volume producers and can support multiple SKUs. It has a compact footprint, but can label up to 250 cans per minute, with a high rate of accuracy—either full-wrap or partial labels.
Iron Heart Canning provides mobile canning services for distilleries getting into canned RTDs that aren’t ready to make an investment in a full canning line. Iron Heart’s turnkey partnership enables distillers to focus on growing their businesses, promising flexibility in can choices—from 187 mL all the way up to 19.2 ounces. The company can accommodate small-batch runs, as well as high-capacity filling, with additional capabilities that include dedicated canning asset installations, date coding, in-line labeling, packaging and materials sourcing and more. Can seaming integrity is 100% guaranteed. During a canning run, operators do regular seam checks.
RED OAK LABEL Red Oak produces labels for most packaging types, with digital and flexographic printing capabilities. It prints on a range of substrates, including matte or gloss, recycled, cardstock and specialty types of papers; silver, gold or colored foils; and clear or white films. The company says it has a vast collection of tooling to fit “nearly all” existing applications, as well as custom tooling to fit bottles with unique shapes. It also has the capability to incorporate perforations and knife cuts into the labels. Available label enhancements include specialty inks and coatings that produce metallic, textural, color changing, security, scratch and sniff, and more special effects. Finishing enhancements include spot varnishes, UV protection, embossing and debossing, cold stamping, lamination and mirrored printed. Red Oak also offers variable data printing, for bottle personalization or if a different label is needed for each bottle.
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BLANCO LABELS Among its many capabilities, Blanco Labels touts its ability to print 2 million labels in a single day, printing both short and long runs—noting that short notice is “never a problem.” The company can print conventional or digital pressure sensitive and water-based labels and can apply labels to 20,000 bottles a day. Blanco’s experienced with unconventional materials like wood laminates, metalized inks, cold foil, textured inks, polyester film, Mylar film, vinyl, laminated foil, polypropylene and high gloss. It’s also worked with holographic foils to create 3-D-like visual effects.
FASTTRACK PACKAGING Fast Track Packaging carries a wide variety of can types and sizes from all major North American can manufacturers and offers both shrink sleeve and sticker label options to dress up the aluminum. Additionally, the company has the capability to apply a variety of special effects, including holographic, metallic or matte finishes, tactile and embossed surfaces, as well as color-changing or scented inks.
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LABELMATE
LabelMate’s manual BottleMate label applicator is an inexpensive solution for the small producer labeling glass containers by hand. Operators manually turn a handle on the side of the machine, which spins the bottle and applies the label. The adjustable label indicator bar on the top of the machine indicates when a label has been fully applied. With some practice, users can label up to 1,000 bottles in an hour.
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FERRUM Ferrum can seamers feature modular assembly and a compact footprint, designed for simple operation and cleaning, as well as minimal maintenance. A disengageable seaming cam provides quick analysis of the seaming quality without having to remove the seaming rolls. With its Wash-in-Place system, all components in contact with cans in the seaming area, at the can outfeed, at the gassing rotor and, optionally, at the infeed table are cleaned with a foam cleaning system. The seamers are fitted with quick changeover tools that reduce format changeover times significantly.
FACILITIES & MATERIAL HANDLING
BIG ASS FANS
Big Ass Fans has become a popular provider of airflow solutions for production and distribution facilities. Its overhead fans are available in diameters as wide as 24 feet and are designed to lower the temperature in some of the warmest industrial environments. The company also produces directional fans designed to promote airflow in areas where overheads can’t. Additionally, its Cold Front line of evaporative coolers can be mobilized in any corner of a facility, combining efficient direct-drive fan technology with robust water systems and thick, resin-coated UL GreenGuard Gold media.
SUPER DUTY FANS
Super Duty offers fans designed for facilities where space is at a premium and where obstructions limit their ability to use large overhead fans. Super Duty’s units range from 36 inches to 39 inches and are designed to fit in tight spaces. They’re shrouded for improved airflow and guarded for impact protection.
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SKA FABRICATING
The Nimbus Small Footprint De-palletizer from Ska Fabricating combines features from its two best-selling machines to create a low-cost de-palletizer that’s optimized for small spaces and lower-speed applications. It expands the features of Ska’s patented turntable design, providing additional accumulation and the ability to fold down and stow the rotary table, further reducing the machine’s footprint when not in use. This, combined with the Ska’s Can-i-Bus pallet lift and layer sweep design, creates a compact, efficient can depalletizer for those packing RTDs in aluminum cans. For larger operations, Ska offers the Magic Bus Fully Automatic De-palletizer with pallet handling, featuring a two-pallet infeed that pulls pallets of cans into a de-palletizer where they are automatically emptied, stacked and have their top frame and tier shoots removed and restored.
ABC PACKAGING ABC Packaging’s Model 108 depalletizer features an efficient design that includes a channel steel frame with welded and bolted construction to eliminate vibration and ensure longer machine life. A heavy-duty industrial roller chain carries the elevator table and a precision chain and sprocket sweep mechanism provides long-term reliability. The elevator table is guided by eight-point roller bearings and is counterweighted for smooth, vertical operation.
48 SOLUTIONS
48 Solutions provides pallet management services, boasting access to more than 300 million pallets nationwide, including GMA (the standard of the Grocery Manufacturers Association), odd-size recycled/remanufactured, new and recycled 48x40 GMA, and new and recycled custom-sized pallets.
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PTM
PTM provides plastic pallet solutions tailored to its customers’ needs. Its production facility in Mexico produces more than 30,000 tons of plastic resins. Sustainability is the name of the game for PTM, as it collects and recycles more than 27,000 tons of plastic each year.
PSI: POLYMER SOLUTIONS INTERNATIONAL
PSI’s Double Leg Ratchet Pallet features telescoping double wall legs that provide twice the forklift damage protection. Meanwhile, its Protech model is an ideal general-purpose pallet with a low profile and large tapered forklift pockets. Both offer fourway entry for forklifts and pallet jacks.
IGPS
Pallet pooling provider iGPS offers a full plastic-pallet-based supply chain solution, handling pallet procurement, management and recovery to ensure lower operating costs and optimum efficiency. iGPS pallets are lightweight and 100% recyclable.
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ORBIS Orbis Corp.’s plastic pallet offerings cover all standard pallet dimensions. Its Convoy line provides an efficient alternative to single-use wood pallets, promising hygienic design that helps eliminate space for contaminants, lower cost of ownership and increased safety and performance thanks to smooth, nail-less surfaces and robust construction.
INGREDIENTS AMORETTI Amoretti produces a line of concentrates and extracts from real fruit, herbs, chocolate, peppers and spices from around the world, for use in liqueurs, as cocktail mixers and other spirit-friendly applications. Beverage Infusions Apple Ginger, Armenian Apricot, Lemon, Peach, Spicy Pineapple, Tangerine and many more. Extracts include everything from nuts and berries to herbs like basil and cilantro.
MALTEUROP
Not only does Malteurop malt its grain, it also has its own barleybreeding, which, it says, fosters agronomics that bring better returns to its growers and results in grains that process in the most sustainable ways in its malt houses. As a farmer-owned malt house, Malteurop says it takes pride in developing lasting customer relationships that start in the field. The company offers a direct supply chain, giving customers the ability to buy directly from its malt house, including ready access to its seasoned maltsters and its technical innovation team. In addition to its flagship 2-row barley malt, Malteurop also supplies a variety of specialty malts from its North American malt houses in Wisconsin, Minnesota, Montana and Winnipeg, Canada.
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PRAIRIE MALT
Prairie Malt touts the Canadian two-row barley that it malts for its core products. Canadian two-row barley, it says, exhibits higher protein content, thanks to optimal
summertime growing conditions—longer days with consistently warm daytime and cooler overnight temperatures, present throughout much of the country’s prairie provinces. Strong protein levels translate to increased
enzymatic activity. The rich, fertile soils in Saskatchewan, Alberta and Manitoba also play a significant role in creating a hospitable environment in which grains that ultimately end up in spirits can thrive.
BUSINESS/FINANCE/BACK-OFFICE SOLUTIONS DSDLINK
DSDLink’s integrated product information and digital asset management tools enable producers to view at-a-glance sales reporting for all of their distributors that use the Encompass platform, check real-time inventory levels for those distributors and analyze industry trends related to the producer’s products. It eliminates the time producers spend waiting for data to sync and provides an integrated sales history to help analyze days on hand.
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LIVE OAK BANK
Live Oak Bank offers spirits producers loans for everything from acquisition and expansion, construction and equipment purchase to partner buyouts, real estate and refinancing. Live Oak offers competitive rates, up to 10-year terms for business acquisitions, up to 15-year terms for new equipment and 25-year terms for commercial real estate. Additionally, the bank promises flexible down payment options, loan amounts up to $7.5 million and a quick and transparent approval process.
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closing time
Barrels 3% Cans 6% Cardboard 26% Closures (cork, capsules, etc.) 42%
SUPPLY CHAIN ISSUES Increased consumer demand, labor shortages and the impact of the COVID-19 pandemic are wreaking havoc on the supply chain. A recent survey by the American Craft Spirits Association (in which respondents could check all that apply) confirms that craft spirits producers are experiencing disruptions with numerous goods. The biggest disruption appears to be with glass bottles, according to 77% of respondents.
Glass bottles 77% Labels 16% Merchandise 35% Raw materials 16% Other 3% 74 |
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THERE IS
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