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Glenlyon

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Glenlyon last won the day on January 5

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About Glenlyon

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  1. I've never come across smokey or savoury flavours - although I have also not consumed very much Kveik made beer, I'll admit. However, I find for spirits it gives a nice clean profile with wheat and citrus overtones. It makes great vodka, but if I were making whiskey - I might make other yeast choices depending on what I wanted to achieve.
  2. Perhaps distillers have arak-naphobia!
  3. Even before the big brands return - we were already seeing the mid-list distilleries buying shitloads of GNS and dumping it into our area - so we're pretty much awash in sanitizer and we're pretty far from the big city. Prices have dropped significantly and so there is little reason to keep going at our level. I think though, when the big brands do show up in real force, they will be absolutely focused on winning their market share back - so, I suspect some distilleries are going to be sitting on a lot of GNS & packaging they won't be able to get rid of.
  4. We've had mixed experiences. We started producing way back in Feb so that gave us some first mover advantage. We were also told up front by our retailers that they wouldn't stick with us once the big brands returned. We lucked out and snapped up 5,000 small spritz bottles at the beginning and that kept us going. Although we did try and find more - it was a fruitless search. We refrained from offering larger volumes. Then about two weeks ago, our retailers warned us that they were about to be restocked, we ran out of bottles and Health Canada told us we had to print the labels in French. So, we abruptly quit doing it. We gave away about a third, made some money, and some friends but mostly we just kept on going. Year over year, we're ahead of last year in-spite of everything. Now we're back to 100% beverage production and looking forward.
  5. By the truck load. I suspect that soon some distillers will be sitting on sanitizer stock they can't move. When we started selling to the large retailers near us they told us up front, when Purell ships, you're out. And, that's exactly what happened.
  6. We gave away a lot more sanitizer than we sold and now the big brands have returned and have killed our local market - so, we're back to strictly beverage production.
  7. Even though we lost over three quarters of our traffic - with increased sales directly to liquor stores and the sanitizer business, astonishingly we are ahead year over year. As far as we're concerned, the next couple of years will be pretty busy.
  8. I've always thought, given the effort to get a distillers license etc, one would want to make beverages containing alcohol. I can see the appeal of de alcoholised spirits - there is one in BC here that has been wildly successful, but deep down I'm dubious. But, one can always jump on the bandwagon though. For example, I was thinking of doing a non alcoholic vodka. It would be very straightforward, I would simply put water into the bottle, put a great label on it and charge way too much. I suspect it would be a hit for certain...
  9. We don't have a boiler per see, but we do pump our hot condenser water through radiant floor heating in our tasting room as part of the cooling process. I would imagine it would be pretty straight forward for your steam guy to hook up a modern version of the radiator, using the steam from your boiler.
  10. Barrels can only be stored in an excise warehouse which must be owned or locked with a long term lease and controlled by the holder of the excise licence (the distillery). Therefore, storing barrels is the least of your concerns, I would submit.
  11. Between the FM, chief electrician and planning department, they insisted we have a high hazard building designation. So that meant every electrical outlet was going to cost us a grand and look ugly to boot. Not so good for the look of the tasting room. And, they wanted everything drywalled up the wazoo, including covering our super cool and exceedingly expensive overhead massive timbers. After much wrangling we convinced them to allow us to create a 2 hour firewall between the distilling area and the tasting room, so that in the event of a fire, the patrons in the tasting room would have time time flee. Our tasting room is tiny. We could have a massive fire and still hang out in the tasting room talking about it. Eventually, everyone would saunter away.... Anyway that allowed us to trick out the tasting room normally and save the timbers. However, in the back, we weren't so lucky - we had to install the super expensive explosion proof outlets - so, predictably, we only installed a couple and they were very inconvenient to use. So now we have a bunch of extension cords. Dumb fucks. I pointed that out to the three players after words and they all just shrugged. At least I had met the requirements.
  12. When we were going through a similar process we wound up agreeing to all kinds of things way too early. Keep good notes, nod knowingly and don't agree to any conditions up front. If you have to go through a re-zoning process anyway - you want to make sure you have negotiating room and things to trade later for when all those previously keen neighbours suddenly turn against you.
  13. So here is proof of your argument - this year we created a very tasty creamy vanilla beverage. Locally, its a sensation, we sell shitloads. However, once we extend beyond a 60 minute drive time, there is zero interest in the product. For us to expand beyond that limit would require another concentrated marketing push, but the further we get away from the distillery the harder it is to get people interested. So, your theory is valid. Here's how we figured out our 'backyard'. We got a map, pin pointed the distillery and then created a series of radiating rings at different milage. 1 mile, 2 miles, 5 miles, 10 miles, 100 miles. Geography soon limited our potential, but that method gave us a very real view of what we were up against. So, we started with radio. I think radio was effective, but very slow. We've taken a pause after a year, in favour of another highly targeted media - significant posters at key tourist choke points with corresponding ads in local yearly tourist guides. We also do a bit of newspaper and local foody magazine ads, but we're pretty choosy. Advertising adds up quick. Social media of course is important, but not a total solution.
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