Skip Rock

Skip Rock Distillers in Snohomish, WA (North of Seattle) is looking for a distillery production intern. We are a family owned craft distillery that takes a farm to bottle approach on everything we do. That means sourcing rye, potatoes, berries, apples and walnuts from local farmers. We then take those raw materials and mash, ferment, distill, and age all of our products at our distillery in the heart of Snohomish's Downtown Historic District. The intern will work closely with the Skip Rock team to learn the following skills: Distillation of Spirits Management of Different Mashes and Fermentations Product Development Barreling and Aging Labeling and Bottling Warehousing of Spirits and Supplies Sanitation and Cleaning Product testing and evaluation Potential to explore a specific spirits production topic We produce potato vodka, grain vodka, rye whiskey, bourbon, various fruit and nut liqueurs, rum and gin. We have won numerous awards and have been in business since 2009. We use a Kothe still and have a pilot system for yeast trials, recipe development and other needs. Requirements: Be at least 21 years of age Interest in learning and building experience in small distillery operations Be on time and ready to learn Be able to lift at least 50 pounds Must be able to lift, stoop, kneel, climb and walk without issue; must be able to stand for extended periods of time Must have reliable transportation Must possess current, personal health insurance Prior knowledge of the brewing and distillation process is appreciated but not required Must not have a prior felony conviction or charge; be ready for a background check Additional requirements may arise at any time Technically, this is a “trainee” position where you will be able to learn a great deal about distilling and the craft spirits industry. Students at a university/college program might be able to obtain credit for this internship and we will work with you to help with that. The intern would be expected to be at the distillery 25-40 hours/week depending on schedules. We are typically in production Monday - Saturday, 9:00-5:00pm. This internship is open to start immediately and run for three months in duration. Upon successful completion a stipend will be awarded depending on hours completed. Email us for additional information or to send in a cover letter and resume. Skip Rock Distillers, 104 Ave C, Snohomish, WA 98290. info@skiprockdistillers.com Cheers!

Has anyone looked at the potential for job creation with this bill? I've talked with my Congressman and thus far he supports it but this was one of his questions. A job imapct study could help sell this to folks on the hill. Ryan

Colin, Welcome to ADI. Hope all is well in Cashmere! Cheers, Ryan

After a long road, Skip Rock Distillers received word that our DSP application was recently approved. The TTB agent I dealt with was one of the most congenial I've worked with from any agency in a long time. We are located in Snohomish, Washington which is just north of Seattle. Our distillery is on an old dairy farm in a rural area but the property hosts many weddings and corporate events each year so I'm hoping our tasting room is busy. We are also growing some of our own grain, fruit and botanicals on the farmland below the distillery. I'm hoping that we will have product available sometime in August. Our website is under development but our FaceBook fan page is up and running. Thanks to the ADI community and fellow WA distillers for all the supportive information. Looking forward to creating some great products! Cheers! Ryan Hembree DBA, Skip Rock Distillers River Town Distillers , LLC Snohomish, WA

James Clark Design in Seattle has done a great job for me. For my "day" job we've hired him to present on branding and marketing as well as a couple marketing pieces. http://www.jcdi.com

The same time I originally posted this I checked in with TTB. The response I got was "They need to be separated so that the public does not have easy access to the bonded premises. We definitely prefer walls and doors!" Not a yes or no answer but works for me. For my building adding a french door between the tasting room and production area is pretty easy so that is what I'm doing. Based on follow-up conversations I could make the case for a rope but the door also helps us with heating of the tasting room. State inspector said that this is an often grey area with the TTB from his experience. R-

We are setting up our tasting room and I was curious how others have designed theirs. We are debating putting in a glass french door between the tasting room and the production area to separate the two. I'd like to keep the 9' doorway open but we've had concerns about noise, errant equipment wash down spray, smells, security issues as well as the ability to heat the tasting room since the production area is not heated. I've been in a lot of winery's and brewpubs and have seen set-ups that were open as well as those with a door of some sort between the two. Each has its merits... Since we have the ability to do tastings and sell our product I want to make sure it's designed well. A winery owning friend aptly calls his tasting/retail area his "profit center." Thoughts? Ryan

There is a 7bbl mash tun on Probrewer right now. Looks to be in good shape. http://www.probrewer.com/vbulletin/showthread.php?t=14999 Ryan

Chris, Welcome! I'm just north of you in Snohomish. I'm curious if you're setting up shop in the county or within city limits? Ryan

We just got our insurance and it came in at the same rate as a start-up winery. Covered everything. It was nice to have something come in under what I had planned for! We went through an agent that specialized in wineries and had great luck. Not sure if she is licensed in other states but I'll ask. Ryan

Mike, Cheers and welcome! Ryan

Welcome! From a fellow WA someday-distiller. Read everything you can and ask lots of questions. Going to a seminar is a great start. I went to the NW Ag Business Centers one and heard they were thinking about another next year. Kinda like a CARL commercial but had some good information. Cheers, Ryan

I'd be interested in helping out with the analysis and moving this idea forward. Day job is in economic development. I'm not sure how many operations would start specifically as a result of the lower tax structure. I think the biggest benefit will be the amount of businesses that stay open during the extremely lean start-up period where every penny needs to be stretched. Which committee would this go to? Ryan

My local county has some code that needs to be changed. Distillation, as of now, is only for fuel. I'm looking for feedback on what other county code is out there - even city codes. The county staff are willing to make the changes, just looking for other examples out there. Cheers, Ryan

Marc, I'm just down the road from you in Snohomish. How are things with your building and getting things set up? I'm working on getting my site cleaned up and prepped as I'm on an old dairy. Ryan