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Found 10 results

  1. A member asked me to elaborate on my going out of business. It's the same story that you hear every day. Money. To go beyond the hobbyist stage, the business requires intensive capital. Capital I didn't have nor could get. AMS was on the verge of breaking out but with circumstances and events beyond my control we (I) failed. Problems: (In my case are as follows) 1. Lack of experience in the liquor industry. 2. Not knowing what you don't know, that you don't know to even ask about. 3 State ABC system. Just because you read the state laws, over and over, it never mentioned "Dry County" and you can't sell your product on site. 4. State ABC system. Because you are a Farm Distillery, you can in fact sell your product on site in a dry county. ABC didn't know that as the law fell in between being told "I can't and I can". 5. Get lobbied by the Town to have "Moonshine" on Main Street, spent $35,000 on a new store and tasting room. 6. Federal Government: Tasting room and "Non-contiguous" approval took 9 months.We had already moved to the downtown location. I mean how long could it possibly take; 30 to 45 days? 7. State ABC: Great you have your DSP approval for downtown, but we are rewriting the book on tasting rooms and distillery stores. Wait time: 12 months. Can you believe this Bull $hit? 8. Broke and struggling. 9. Distribution in 8 states by tiny distributors and we don't have the resources to market, thus no re-orders. 10. Awarded $100,000 grant to move and create a destination distillery. April of 2016, (no performance agreement), June 2016 Big Announcement by the Governor in July. (Still no performance agreement). 11 TTB audit- Owe $33,000 in taxes. 12. Grant. Governor can't make it, so another delegation will come make the announcement in August,. (still no performance agreement) 13 Grant: August 4th, sorry we can't make it the Governor needs his plane and we can't drive 5 hours one way. (Still no performance Agreement!!!!) 14 Grant: End of of September, TA DA big announcement, "AMS will invest $1.9 million dollars into capital improvements for our community and jobs!" WTF, $1.9 million dollars .....in what??? (Still no freaking performance agreement) 15 New CEO quits because the Grant is so Fu*%ED up. 16. Grant: No performance agreement until November 25. The dead line for the disbursement is November 30th or you don't get it. The state based the agreement on completely false numbers, I sent two revisions, March and May. They, ....someone... choose to use the wrong numbers so someone can get a gold star. We didn't sign it, as it was knowingly wrong to agree to something that is totally unrealistic. 17 All the while I begged the Managing Members to come up with a plan.......nope....."Good Luck Mash, you'll figure it out.". Asked the Membership to help with the taxes, so we can restart...out of 70 members 2 sent money. But a crap load complaints were the norm. 18. Put it up for sale. 19. Sell the assets and move on. ( didn't mention the stress and two different week long hospital stays due to the stress.) (Nor the National and International TV shows, 4 documentaries, and numerous write up about AMS across the US and Canada." If there one "Constant",... I've shared my story ,however it will not make one bit of difference to someone who wants a distillery. Hell, you can save a half million dollars, five years of work by buying what I started. You won't, so follow your dreams and the best of luck. OH....one final request, please no questions, I am really over it, by and large few, if any would listen.
  2. Brandywine Branch Distillers in Eastern PA now offers an affordable and comprehensive option for people who require contract bottling or who are interested in starting their own small brands. Vodka is the initial focus but other spirits are available. Consultation is also available on all levels of compliance, marketing and industry specific details from experienced (30 + years) industry experts with proven track records. Let us help you move into the complicated liquor industry with a minimum of stress, a maximum amount of knowledge and a product line you can be proud to offer. Prticing and production options are flexible and crafted to meet your needs. ***This is also a great service for those starting up a complete distillery who need a front line cash producing product in advance of their distillery completion/production start. Contact Riannon Walsh: 610.986.6511 This site will not be checked for replies so if you are interested, please call or email riannon@ginrevival.com
  3. Hi, I'm down here in NC and in the process of starting a distillery.. I've run quite a few businessess before with varying degrees of success. I have a feel for the effort behind starting a distillery, especially the sales cycle. In the back of my mind I have a feeling that the spirits business is more of a passion than a profit. Meaning making some money (profit) is doable, but making great money is extremly difficult. And great money being anything more than minimum wage when you're putting in probably 60 - 80hr weeks. So to put a sharp point on the discussion, if on a regular basis you work 70 hrs a week, times 50 weeks a year, 3,500 hrs.. Times $10/hr would be about $35,000 a year. Are folks out there making more than that? And if so how long did it take to get over that hurdle? Thanks and no need to provide specifics, but it would be great to know over or under for those of us considering the jump. Thanks T
  4. Available for immediate pick-up in Northern New Jersey we have an unused 6 plate vodka turn key 26 gallon still from Hillbilly Stills with special made 14" gin basket, 3" taylor dial thermometer, thermometer boiler adapter, clamps, gaskets, controller, original paperwork with DVD. $3,000 if picked up. Add shipping if needing delivery. Additionally, we have two 27 gallon heated/cooling conical fermenters with insulation. $5000 for both. Add shipping if needing delivery.
  5. ]I am looking to sell a great property that is ideal for a distillery. Located in Mineral Point, WI this 23,000 sf property has: 3,200 sf production building, Extensive warehousing, Storefront tasting room with veranda and garden, 2700 sf upscale apartment, and much more. See all details at: www.mineralpoint111.com Contact: Ulrich Sielaff ulrich.sielaff@gmail.com (608) 712-7770
  6. After digging into many posts related to start ups, production, volume, sales, etc., I cannot locate any data - anecdotal OK - related to the amount of production / distribution (whether self or through distributor) / tasting room sales, etc. that a start up distillery had in Y1 and a comparison of same to Y2 or Y3. I'm not talking revenue - just cases (or bottles/barrels put up if applicable). I'm close to receiving approval on a loan for a small downtown (town=6000 people) Main Street location distillery and tasting room in (touristy) CO. I plan to produce vodka and two liqueurs and have estimated production at 800 cases of vodka per year (12-750ml) and 600 cases of liqueur (calculated on 12-750ml). My biz plan assumes 50 cases of each sold from the tasting room and the remainder sold thru distribution networks (including utilizing strong regional contacts in the restaurant/bar/retail/hotel industries). I also have a network of contacts in key cities in the US but am still trying to understand how I will utilize them in connection with a distributor or broker. Would anyone be willing to comment on their own personal experience from start up thru Y1 or Y2 or Y3 related to what was produced / distributed / sold and how. Alternatively, if there is data of this nature available "to the public", I would relay the location to my banker, who is having difficulty locating statistics of this nature. I know I've got a long way to go, and much to figure out but no need to continue if the bank says "no". Thanks for any input/direction to keep looking - as simple as Case #s produced/distributed. CB
  7. Hello to all! I was at Tito's from 1998-2002 helping Tito start up the monster that he has today. Do I miss the business? Absolutely. Just like moonshining, it gets in your blood, the smell of the alcohol burning off, the steamy rooms, labeling, stacking the cases, and putting them in the trucks on the pallets was awesome and I am very proud of what we set up and what Tito has accomplished from the meager start he had down in Austin Tx. Best wishes to all of you.
  8. Call or email for help. John Couchot 503-577-6610 j_couchot@hotmail.com Overview: Developed award winning sprits and beer recipes Started floor malting facility and micro malt roasting. Manger of distillery and brewery operations Worked with multiple outside partners to create new beers. Find and source local and novel grains and adjuncts for brewing Brewing experience includes sake, cider, wine and meads. Experience with set up, maintenance and repair of brewery and distilling equipment Professional Experience: 2/06 – 9/12 Rogue Ales Newport, Oregon Master Distiller Head of Product development Head Brewer for Buckman Brewery Research and development for all new products including, but not limited to beers, spirits, cheese, meats, coffees, teas, and alternative energies. Design and manage all processes from pilot scale to final commercial production. Manager of brewery and distillery operations. Education: 1996 BA, Chemistry/Pre-med, The Evergreen State College, Olympia, WA Awards Oryza Rice Vodka 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Silver Rougaroux White Rum 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Double Gold Rougaroux Dark Rum 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Silver LA 1 White Whiskey 2013 San Francisco World Spirits Competition-Silver Oryza Gin 2013 San Francisco World Spirits Competition-Silver Dark Rum 2010 International Review of Spirits - Silver 2010 Ministry of Rum Tasting Competition - Silver 2010 World Beverage Competition—Gold 2010 San Francisco World Spirits Competition—Silver 2010 International Spirits Challenge - Commended 2009 San Francisco World Spirits Competition—Gold 2009 Ministry of Rum Tasting Competition—Gold 2009 International Spirits Challenge—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Bronze 2008 San Francisco World Spirits Competition—Silver 2008 Ministry of Rum Tasting Competition—Bronze 2008 International Rum Festival—Bronze 2008 International Review of Spirits—Silver 2007 San Francisco World Spirits Competition—Double Gold 2007 International Review of Spirits—Bronze 2007 International Cane Spirits Competition—Bronze Hazelnut Spice Rum 2011 World Beverage Competition - Silver 2010 Ministry of Rum Tasting Competition - Bronze 2010 International Wine & Spirits Competition - Bronze 2010 International Review of Spirits - Bronze 2010 World Beverage Competition—Gold 2009 San Francisco World Spirits Competition—Bronze 2009 Ministry of Rum Tasting Competition—Gold 2009 International Rum Festival—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Bronze 2008 Ministry of Rum Tasting Competition—Bronze 2008 International Wine & Spirits Competition—Silver, Best in Class 2008 International Rum Festival—Bronze 2008 International Review of Spirits—Silver 2007 San Francisco World Spirits Competition—Bronze 2007 International Wine & Spirits Competition—Silver 2007 International Review of Spirits—Bronze 2007 International Cane Spirits Competition—Bronze 2007 American Distillers Institute—Best New Rum Spruce Gin 2012 World Beverage Competition – Platinum 2011 World Beverage Competition - Bronze 2010 International Wine & Spirits Competition - Silver 2010 International Spirits Challenge - Silver 2010 WSWA Tasting Competition—Bronze 2010 San Francisco World Spirits Competition—Silver 2009 WSWA Tasting Competition—Silver 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Double Gold 2009 International Wine & Spirits Competition—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Silver 2008 San Francisco World Spirits Competition—Double Gold 2008 International Wine & Spirits Competition—Silver 2008 International Spirits Challenge—Bronze 2008 International Review of Spirits—Silver 2007 World Beverage Competition—Bronze 2007 International Wine & Spirits Competition—Silver 2007 International Review of Spirits—Silver Pink Spruce Gin 2011 World Beverage Competitions - Gold 2010 San Francisco World Spirits Competition—Silver 2010 International Spirits Challenge - Silver 2010 New York Spirits Awards - Bronze 2010 World Beverage Competition—Silver 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Silver 2009 International Review of Spirits—Silver 2009 International Wine & Spirits Competition—Bronze 2008 International Review of Spirits—Silver 2008 San Francisco World Spirits Competition —Silver Dead Guy Whiskey 2011 World Beverage Competition - Bronze 2011 International Review of Spirits - Gold 2010 San Francisco World Spirits Competition—Bronze 2010 World Beverage Competition—Gold 2010 WSWA Tasting Competition—Silver 2010 New York Spirits Awards - Silver 2010 Northwest Wine & Food Fest - People's Choice 2010 International Wine & Spirits - Bronze 2010 International Spirits Challenge - Bronze 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Gold Pinot Vodka 2009 World Beverage Competition—Bronze 2008 International Review of Spirits—Gold Wasabi Ginger Vodka 2008 International Wine & Spirits Competition—Bronze 2008 San Francisco World Spirits Competition—Bronze Vintage Vodka 2010 San Francisco World Spirits Competition—Silver 2009 San Francisco World Spirits Competition—Bronze 2009 International Wine & Spirits Competition—Silver 2009 International Review of Spirits—Silver Chatoe Rogue Oregon Single Malt Whiskey 2011 World Beverage Competition - Gold 2011 International Review of Spirits - Silver 2010 American Distillers Institute—Gold 2010 San Francisco World Spirits Competition—Gold 2010 New York Spirits Awards - Bronze 2010 International Wine & Spirits Competition
  9. After digging into many posts related to start ups, production, volume, sales, etc., I cannot locate any data - anecdotal OK - related to the amount of production / distribution (whether self or through distributor) / tasting room sales, etc. that a start up distillery had in Y1 and a comparison of same to Y2 or Y3. I'm not talking revenue - just cases (or bottles/barrels put up if applicable). I'm close to receiving approval on a loan for a small downtown (town=6000 people) Main Street location distillery and tasting room in (touristy) CO. I plan to produce vodka and two liqueurs and have estimated production at 800 cases of vodka per year (12-750ml) and 600 cases of liqueur (calculated on 12-750ml). My biz plan assumes 50 cases of each sold from the tasting room and the remainder sold thru distribution networks (including utilizing strong regional contacts in the restaurant/bar/retail/hotel industries). I also have a network of contacts in key cities in the US but am still trying to understand how I will utilize them in connection with a distributor or broker. Would anyone be willing to comment on their own personal experience from start up thru Y1 or Y2 or Y3 related to what was produced / distributed / sold and how. Alternatively, if there is data of this nature available "to the public", I would relay the location to my banker, who is having difficulty locating statistics of this nature. I know I've got a long way to go, and much to figure out but no need to continue if the bank says "no". Thanks for any input/direction to keep looking - as simple as Case #s produced/distributed. CB
  10. Hi everyone, I'm still in the process of building a startup plan for a micro in southern NH. I've been thinking about having a local mico-brewery do my mashing,fermenting,etc and then tank transport it to my facility. Or maybe just do the mashing and I do the fermenting (might be easier from a legal standpoint). Eventually I want to do it all but in the startup phase this might be a better way to do it. II'd like to work with a local brewer with my recipe specs and create small 100~200 gallon beer batches a week. Searching the ADI forums I have found similar posts but they are a bit contradictory Some say its illegal to transport fermented low wine while others say they have done it or are currently doing it , Reference: http://adiforums.com/index.php?showtopic=8&hl=%2Bbulk+%2Bbeer I'm curious to hear from other members who have done it in the past, who are doing it now or have tried it unsuccessfully. Thanks for everyones comments and suggestions, Kevin