Jason Parker

Hi FireRoot, That's a pretty difficult question to answer. I'd suggest asking other businesses on that route how many folks they get. The branding, side of the street you're on, curb appeal of the building, and a bunch of magic you can only guess at seem to draw customers in. We pay for rack cards to be at all tourist locations, hold events for the hotel concierges, drop off "welcome" packets for folks moving into new apartments in our area, and put out sandwich boards on lots of street corners nearby. But, if you could sell cocktails there, it really wouldn't take but a few dozen a day to make a healthy profit, I'd suspect. It just depends on what type of business you want to be in. B

Hi there, Here are the two important factors we used to consider where to locate our tasting room were: Location Laws We've found that our tasting room, located in a heavily populated tourist location, has done wonders for our brand. It's not only a way to get hundreds of people a day (yes, a day) to learn about us, but also a showpiece location to bring bar staff and chain buyers to view our brand and taste our products. To help us prepare for distribution in other states we've tapped into the power of tourists visiting our tasting room. By giving them a great experience, we've turned many of those visitors into our brand ambassadors. We collect their information (on a mailing list sign-up sheet that includes their zip code) to stay in touch and decide where we have the most fans. And perhaps most importantly, our local distributor finds it convenient to bring potential customers by--from bars, restaurants, grocery stores, and liquor stores--to visit and learn about us. I suspect that if your tasting room is way out of town, you won't receive the same experience. However, we had to invest significantly in locating our tasting room in a central and highly visible location (we have 10 million people per year pass in front of our location), and further invest in making our tasting room a beautiful destination that people want to recommend to their friends. As John from Headframe stated earlier in this thread, your ability to sell bottles (as well as tee shirts, hats, glasses, chocolates, bitters, shrubs, and what ever else you can) and your ability to sell cocktails should be factored into what you can expect to take in. Done right, in the right location and with the right laws on your side, a tasting room can be your sole form of revenue (though if that successful, there's no reason is should be!) Hope this helps,

Sorry for the years delay in getting these photos up. Here are a few shots of the rickhouse. It was easy to build for professional carpenters. The trick is in the bracing, and in bolting it to the floor and the walls.

After four years of selling a gin finished in a variety of different barrel types, all of which received COLA approval as gin, we decided to change our label. This new label (but the same gin) failed. The formula reviewer decided it MUST be classified as "Distilled Spirits Specialty". So the COLA could no longer be passed as GIN. I'm calling them now, and will report back here what I learn.

Copperworks Distilling is looking for a full time production, retail sales, brand ambassador to come on board asap. Copperworks produces American Single Malt Whiskey, Gin, Cask Finished Gin, and Vodka all starting from a high-quality beer (without hops). Copperworks Distilling Company is located on the Seattle, WA waterfront across the street from the Great Wheel, and 2 blocks south of the Pike Place Market. Please visit our website at www.CopperworksDistilling.com to learn more about us. If we look like a good fit for you, please submit your resume, cover letter, and salary requirements to Service@CopperworksDistilling.com by July 21, 2017. --------------------------------------------------- FT production/sales: Copperworks Distilling, Seattle Distiller, retail sales, and brand ambassador Copperworks Distilling, located on the Seattle waterfront, is looking for an intelligent, motivated, and enthusiastic person to join our team. As a successful distillery in a growth phase, Copperworks can offer significant opportunities within the company to the right individual. Come grow with us! In the cellar you will be primarily responsible for: · Assisting with contract wash production at our various partner breweries · CIP of fermenters, receivers, hoses, and fittings · Fermentation management and recording · Assisting with bottling · General cleaning and equipment maintenance (floors, forklift, ph meter, etc.) · Barrel management and recording In the stillhouse, you will assist with most aspects of production, including: · Assisting with the distillation of spirits · Charging stills to correct proof and volume · Cleaning stills · Logging distillation data during production · Transfering, weighing, and proofing spirits You will create a superlative customer experience by performing public and back-office duties, including: · Tasting room opening and closing procedures · Serving customers in the tasting room · Preparing orders for shipment and assisting in managing shipping supplies · Assisting in backroom inventory · Representing Copperworks at various events both on-site and at off-site locations Job Requirements: The ideal candidate is highly motivated, enthusiastic, and exhibits both a love for production and comfort in communicating with the public. Two years of cellar experience in a production distillery or brewery is preferred. · MAST Certified or certification within 60 days of employment · Working weekend days, holidays, and evenings will be required · 21 years of age or older · Valid driver’s license and can operate (or willing to learn to operate) a 26’ box truck · Ability to operate forklift, material lift, and pallet jack (training and certification provided) · Ability to lift at least 55 lb., move at least 180 lb., and work standing for several hours · Ability to work safely around chemicals, heights, loud noises, and wet environments · A strong interest in or passion for distilled spirits history, use, production, and science Benefits: Two weeks paid vacation Employee Discount on all products 401K (eligible to enroll after 12 months of employment) Salary dependent on experience

Tom, Call Shanon at American Hose & Fittings (Now MFCP - Motion Flow & Control), in Kent, WA. He can help you. http://www.americanhose.com/inventory/index.php Jason

Just purchased our first Race labeler. Amazing customer service, and a great machine! When we had a problem with the initial label order curling as it came off the roll, Race stepped up to the plate and covered the cost of getting a new die so we could print the labels oriented in a different position. And they have always been there for us on the phone, as soon as we had a question. Can't say enough about the service. Still learning about the machine, but it's quality materials and construction. Once we have more labeling experience, I'll post more about how it works.

Hi Stillwagon, It's so confusing, I'm amazed consumers ever know what they're buying! You're probably thinking of Straight whiskey, which does have to be in oak for a minimum of 2 years, and if it's in less than four, must state the age on the label. For everything you ever wanted to know about age statements, take a look at chapter 8 of the Beverage Alcohol Manual (BAM) here:

Hello Few Spirits, I'm interested in what ink you use with your stencil. And do you brush, spray or roll it on? Thanks!

I clicked "submit" on 3/1/13, and received my DSP on 4/5/13, for a total of 36 days. It took me 3 months to complete, and one phone call to the TTB. Fortunately, no changes were required. The WA state permit is taking a bit longer... Edited 5/25/13: We received our state permit on Tuesday, May 21. 63 days after applying. Now for the final inspection by the fire marshal. "T's" crossed, along with fingers. :-)

It's a large file, so takes about 2 min to download on a fast bandwidth. Here's the way to browse to the link, if you want to go that direction: Go to the main ADI site at http://www.distilling.com/ Click "Publications" in the left-navigation bar. Right-click (Windows) the image of the "2012 Distillers' Resource Directory" and select "Save File As..." Hope this works for you.

Not sure this is what you're looking for exactly, but it does have all the resources you mentioned. http://www.distilling.com/PDF/2012direct.pdf

Thanks Mendodistilling. I've done what you suggested, and more. When I get mine built, I'll post photos and a material list I used.

Anyone have experience in building a wooden rickhouse? I'm interested in hearing about the materials you used, how much it holds, and spacing recommendations between barrels--both from the side and from the top.

Here is an image of one of many warehouses at Glen Grant in Scotland. They palletize most of their whiskey now. No mention of leaks. When it comes time to rack, they leave all the barrels banded together on the pallet, drill a hole through the top head, pump out the whiskey and then shortly thereafter pump in new make whiskey. http://farm9.staticflickr.com/8507/8598621295_c4ef3a1446_m.jpg

Show me your business plan and I'll be able to answer that for you.

I love the rivets. Very classic. Nice work!

I've had good luck with Jay McPherson from Compliance Service of America. (http://www.csa-compliance.com/) Expect to spend between $3-5K, depending on how much you do yourself.

My understanding is that it's voluntary, but "required" if you abide by the basic principles laid out by the Distilled Spirits Council of the United States (DISCUS). To see everything you're expected to do, have a look at the Code of Responsible Practices, and for your specific topic (age verification) see the Distilled Spirits Council's Guidance Note on Responsible Digital Marketing Communications.

When we sign a contract with raw material suppliers, we negotiate the specifications for which each delivery must meet. There are two ranges--within our acceptable range of target (called our "control limits"), and within exception tolerances but acceptable with our prior approval (called our "exception limits".) We've found that a supplier may need to send a product outside of our control limits due to agricultural variances. We have the right to refuse it, but may accept it if we can blend it with other materials in inventory. Items outside the exception limits will not be accepted. Spec sheets must be sent to our office at least 48 hours before delivery of any raw material. The spec must be for the lot being delivered (of course, but you'd be surprised at how often a generic target spec is sent, rather than an actual assay of the batch scheduled for delivery.) We agree to accept all ordered product that fall within our control limits, and those which fall within our exception limits for which we have provided our prior approval. We have the right to refuse the delivery of any product outside the exception tolerances, without incurring any expenses, including shipping. For malted barley, we monitor the following: Moisture % Total protein % Extract % course ground Diastatic power Free amino nitrogen Fine/course difference % We work with our suppliers annually to determine what the actual values should be for the year. Once we agree and sign a contract, we only monitor the batches from the spec sheets. However, once in a blue moon (say every two years or so) we send a sample to the Siebel Institute or some other analysis lab to spot check that what we are told on the spec sheets is accurate. In 10 years, I've never had a problem with my independent lab analysis being significantly different from the specs provided by the supplier. I guess that comes down to picking trustworthy suppliers. I've always enjoyed this part. I hope you find it enjoyable as well.

The Washington State Liquor Control Board sets the rules in WA state, issues licenses, and monitors compliance. You can set started with your research here: http://www.liq.wa.gov/licensing/apply-liquor-license This is the general statement for the Craft Distillery License, which requires the use of 51% WA grown ingredients: Craft Distillery ............................................................ $100 For distillers who are producing 60,000 gallons or less of spirits per calendar year. At least half of the raw materials used in the production must be grown in Washington. Allows a craft distillery to contract distilled spirits for, and sell distilled spirits to, holders of distillery licenses, manufacturer’s licenses and grower’s licenses. May sell spirits of its own production directly to a consumer for off-premises consumption, provided that the sale occurs when the customer is physically present on the licensed premises. A licensee may sell no more than two liters per customer per day. May also sell spirits of its own production to licensed Washington State Spirits Distributors and spirits retailers. An approved warehouse may be maintained off the distillery premises for the distribution of spirits of its own production. There is a monthly reporting/payment requirement per WAC 314-28-070. There is also a general Distiller/Rectifier license, which does not require the use of any WA grown ingredients. Here is info on that: Distiller/Rectifier $2,000 To distill, blend, rectify, and bottle spirituous liquor. May sell spirits of its own production directly to a consumer for off-premises consumption, provided that the sale occurs when the customer is physically present on the licensed premises. Sampling of spirits is not permitted. May also sell spirits of its own production to licensed Washington State Spirits Distributors and spirits retailers. An approved warehouse may be maintained off the distillery premises for the distribution of spirits of its own production. There is a monthly reporting/payment requirement per WAC 314-28-070. Have fun!

Great point you make, Steva, My thoughts is that you'd want dish-bottomed fermenters if fermenting on grain, both for efficiency, and cost savings. The cone is used when you wish to crash cool a fermenter and drop the yeast, so you have a clear(ish) wash. I would think the compacted cake at the bottom of a cylindro-conicl fermenter would make removal of the solids damn near impossible.

I'll leave it to Marks Design and Metalworks quote you a price. I received quotes from AAA Metal Fabrication, JVNW, and Spokane Industries, (I try to order locally, whenever possible), and found them most competitive on price and, for my specifications, of higher quality.

I second Lenny's recommendation. I received three 3,500 liter uni-tanks from them in Oct, 2012. I'm very happy with their quality and service.

Hi Gwydion, Ever since this feature was fixed mid may, 2012, I've been able to get both new topics in my email. Yours, in fact, came through my email. I don't know if replies to topics I've followed also works, since it's been a while since I've followed any topics. I wonder if cycling through your settings (turning off , saving your changes, logging out, then logging back in, turning them on, and saving) would help? My guess is you've already tried that, since you know a lot about how these things work. For what it's worth, I'm using Firefox v16.0.2 for my browser. Could it be a browser issue? Best of luck, Jason Parker