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  2. New Member/tips on getting started

    Mike, Let's connect on the phone or via email. More than happy to give you some insight from where you are at. Lennygotter.com Lennygotter@gmail.com 503-358-6552
  3. New Member/tips on getting started

    Outstanding! Are there certain days/times that are best? I might be able to cruise over sometime Monday if your there! Mike
  4. New Member/tips on getting started

    Come out to the Mt. Index Brewery & Distillery. I'm always here, I'd be happy to help you out.
  5. These package deals will help you build a powerful plan and teach you and your brand management team how to execute on that plan. These packages will help you squeeze the last sales dollars out of 2017 and get you organized for 2018. Package #1 Planning and budge strategy - $375 • Create a SWO market (strength, weakness, opportunities) grid to build a powerful sales and marketing plan • Build KPIs (key performance indicators) and learn how to measure and execute on these targets • 3- and 12-month sales and marketing plan Package # 2 Boots on the Ground - Boot Camp - $425 Spend a day with Chip visiting the on- and off-premise accounts in your market. If your day is long, Chip will be with you the whole time, he will drink a lot of coffee and doughnuts though This is a hands-on approach to: • On- and off-premise dos and don’ts • Using point-of-sale effectively for off-premise • Improving distributor relations, best practices • Targeting on-premise accounts and plan execution • Shelf management strategies • Key display strategies • Pricing strategies per channel About Chip - chipsellarole.com Email - chipsellarole@gmail.com
  6. Getting started/personal hobby farm

    Hey Mike, That sounds awesome, especially the grain growing part. I have been in this business for 34 years and here are some key things Planning is great but there is nothing like testing all your ideas first. Stay small, test, make adjustments, test, repeat, test early and test often. In the words of mike tyson, everyone has a plan until they get punched in the face. Take your brand around before you launch, ask questions to retailers, bars and distributors. This will give you an outline and a feeling of how intense the business is. Reverse engineer always, start with the end user and work back, from branding to price, always include all 3 tiers in your pricing, whether you plan to be small, regional or national. Double down on your strengths and hire for your weaknesses. Know when you don't know about something, be proud you don't know, and then get help. Rock on, Chip
  7. We are a federally licensed established distillery for sale. $100,000 OBO We have distribution in Washington (the largest distributor in the country) and Montana at present and a number of local stores growing, with bars and of course Total Wine and More carries our products statewide. We have a reasonably priced location and liquor stock, in bulk, barrels, and bottles, and labels to continue production. I will help the new owners with the paperwork transfer if they choose to keep the name, it's about as turn-key of an operation as you could hope for. If you are interested. I will send you a copy of our stock and equipment for your consideration. I also have a lead on 16,500 gallons of red wine that you could pick up for $2.00 /gallon to make brandy. I have a list of products we produce. Please contact me by phone or email. Sincerely, Howard V. O. Johnston 425-691-9900 drycountydistillery.com howard@drycountydistillery.com
  8. New Member/tips on getting started

    Outstanding! Would love that! -Mike
  9. New Member/tips on getting started

    Come by after next Wednesday and we'll talk. Dry County Distillery, Marysville
  10. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike
  11. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike
  12. Hello all! New to the site and the distilling world! I am currently I am in the research/education phase of learning what it takes to get a small craft distillery on its feet. I’ve been navigating the TTB a bit but would hoping to get some practical information/lessons learned from fellow craft distillers. My situation: I have a huge passion for whiskey/bourbons, which will be my direction. Ideally I am trying to initially start with a small (<20 gallon) pot still to start making small batch's that I can sell locally initially and obviously enjoy for myself. I live in unincorporated Snohomish County and ideally would like to have a distilling location in/near the city of Sultan. I really want to embrace the whole “farm to glass” mantra that helped kick off the craft license by utilizing my small 10 acre hobby farm for the majority of the process. I would love to grow some of the grains used (corn primarily), produce the mash, ferment the mash, and then ultimately store/age the filled barrels at my farm in a specially designed barn. The distillation would have to occur at a seperate location, which I still need to figure out. Ideally would be nice to conduct all of it at the farm but not holding my breath! Again this would be an “ideal” situation! Any tips/advice/direction? Thanks and sorry for the long post! Mike
  13. Your Enzymes and Blue Agave Source

    Hi Everyone, As many of you already know, my company is now the Novozymes enzyme representative for the Western US. If you were purchasing Novozymes enzymes before from Gusmer, I am now the best point of contact. For those of you who are unfamiliar, Novozymes is the world leader in biological solutions. If anyone is looking to increase yields, improve process time, or try fruit / complex grain mash bills, I am confident we have a solution that can help. Please do not hesitate to reach out if you have any questions. Thank you, JB Harrell Breckenridge Technologies jb@brecktech.com 925-984-6000
  14. It’s finally happening! We are hiring! I’m excited to announce that Salish Sea Organic Liqueurs is looking to hire on three more experienced part time brand representatives to help sell our award winning brand of premium liqueurs and service already existing accounts across the state. We are currently looking for skilled mixologists and sales people to act as representatives for our brand in the following regions of the state: 1. Peninsula (Bremerton - Port Angeles, starting with 20+ active accounts) 2. Spokane (Greater Spokane Area, starting with 5-10 active accounts) 3. Central Washington (Yakima - Leavenworth - Tri-Cities area, starting with 5-10 active accounts) Reasonable pay, flexible hours, and commission on every bottle sold outside of events! Even if you aren't in the areas listed above, if you are interested please feel free give us a call, send me a private message, or email us at Salishseaorganicliqueurs@gmail.com for more details. You can also check us out at Distilledorganics.com In good spirits, Sam Desner, Salish Sea Organic Liqueurs - Owner, 360-890-4927
  15. Well thing have come up in life and I can no longer hold on to this till my distillery is open. Southbend - CG-325S - Gas Large Capacity Steam Generator (250K BTU) https://seattle.craigslist.org/skc/bfs/d/southbend-cg-325s-36-gas/6367224911.html I will absolutely do a guild discount. Also if you know anyone not in the guild that is interested please let me know.
  16. Fine Northern Oak provides top quality, 3 year air dried oak from Minnesota and Wisconsin as tank or barrel infusions. Genenrous whisky lactones, vanilla, caramels, and spice add color and flavor quickly to your spirits at low costs. Pricing is attached. Please contact us for more info. www.finenorthernoak.com Fine Northern Oak - 2017.pdf
  17. Blue Flame?

    Blue Flame is under Second Chance Spirits. We are in the process of moving, and have been "lost" in the State Bureaucracy for about 8 months. The Feds took just a little longer, about 5 weeks. We now have our license at our new location in Prosser. Changes also include more equipment, and about 4 times the space. Hope to be up and producing again by the end of the year. I will let Brian know that you have a client looking. Thanks. Charles
  18. Blue Flame?

    I have been emailing Brian. lennygotter@gmail.com 503-358-6552 I have a client looking for contract distilling.
  19. Blue Flame?

    If you give me your contact info I’ll pass it along. His name is Brian Morton. You could also check out Second Chance spirits.
  20. Blue Flame?

    I was trying to get a hold of someone at Blue Flame, but my emails have not been answered in a while. Does anyone have any other contact info? Lenny
  21. Hello Everyone, We now have rye cleaned and bagged. We Have 2000# super sacks and 50# bags. Thirty ton is cleaned and ready for delivery. We also have five ton of rye malt available. This is Washington State rye. Along with the rye we have cleaned triticale. We now offer three types of triticale malt, pilsner, pale and munich. Feel free to call me at 509-660-1100 or email at james@mjwgraininc,com CHEERS
  22. Washington screen printing

    Superior Imprints is down in SoDo: http://www.superiorimprints.com/
  23. Washington screen printing

    Does anybody have a contact for a good bottle screen printer, preferably in WA State? Thanks! Will Maschmeier 3 Howls Distillery
  24. "Tennessee Bottles for sale

    I have approximately 1 pallet left of good glass left if anyone is interested. Come see and make offer.
  25. Fermentation space in your vessel

    Hi, Fermenters generally have 20% freeboard, who's the term describing the headspace above the liquid. It's important to have enough freeboard to prevent blowout from losing too much volume.
  26. Hi guys, Can anybody tell me a good ballpark percentage for the amount of space you should provide for fermentation in a fermentation vessel? I currently use 5 gallon glass carboys and my mash usually takes from half to three-fourths of the volume. A) Is excess space in a fermentation vessel detrimental to the mash in any way, 2) if so, what proportion of space to mash is recommended to avoid any potential detrimental effects? Any thoughts are appreciated. Thanks! -j
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