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Glenlyon

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Glenlyon last won the day on July 20 2018

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About Glenlyon

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  1. Because we are in an area where the only way to get here is via ferry or small airplane its fairly straightforward to target points where travelers get bottle necked - the aforementioned ferries are a great example, because people have 40 minutes with nothing to do but browse the rack cards looking for adventure. This summer we will also probably take out some display advertising in this venue as well. We have had a few travel writers do stories on us - these leads usually come through the local tourist association. We get the most amount of return from these kinds of articles because they are 'authentic' - whatever that means these days. Here is an example of one: https://montecristomagazine.com/food-and-drink/where-to-eat-on-the-southern-sunshine-coast So, we're always very accommodating for these types of people. There are loads of locally focused food, travel & lifestyle magazines all over North America - the trick is to find them. Most of them have small circulations - one we're dealing with now covers the Vancouver cocktail scene - so we've done a bit of display advertising with them. We also do radio, which we've had mixed results with. Overall though, a lot of small mentions and a lot of 'word of mouth' has really enhanced our reputation which absolutely makes it easier to draw people. An easy way to get a grasp of your own marketing efforts is to grab a map and start drawing a series of ever larger areas on the map radiating from your distillery. Each one of these areas becomes an area that you can easily visualize and where you can easily find a variety of mediums to focus on. We tend to look for opportunities where the potential audience ranges from about 5 to 15 thousand. Also knowing who your target market is is key. We find generally we are dealing with an older more sophisticated crowd or slightly younger but well established couples. Instagram has been great - our customers follow us and we follow the other distilleries so we can get a sense of what other distillers are up to and we're quick to seize on good ideas.
  2. When I was writing my original business plan, the idea of tourism never even entered my mind. Nowhere did I mention it. Rather, everything was focused on the local scene. When we opened our doors we had no idea that our place would quickly become a popular draw for the tourist crowd. In fact, even in the coldest depths of winter with what limited traffic we had, three quarters of it were people traveling from Vancouver on a quick getaway for the weekend. So now, other than token efforts for the locals, we focus the vast majority of our advertising/marketing dollars & effort on the tourist trade - rack cards, posters or signage at check points, article mentions, travel mags, etc.
  3. Assuming you tasted your spirit before actual made the gin, it should have been acceptable or you probably would not have procceeded. Therefore, any new problems would have been introduced by the botanicals. Upon reviewing your post I notice 'ground juniper' - now - that's going to be pretty sharp I would imagine. I have heard it's best to keep the juniper whole or only slightly crushed.
  4. When you say spicy, I think of rye. My gin still is a basic pot still with a gin basket. Very simple. We do generally use the gin basket stuffed with juniper and the other botanicals which we change out often during the run. We collect a lot of oils and other stuff, liters of it. It smells great and even tastes kinda OK. My wife wants to make soap with it. The downside to this strategy is it's difficult to duplicate the results perfectly run after run - which, is OK for us as our clients see that as a great reason to keep coming back. For a bigger operation though - this would not be desirable. Now that I've produced so much of it, I'm seeing basic consistencies that come from the same guy doing the same thing. If I were to die though, that would be a problem...
  5. Really? That should be a soft creamy flavor with an ever so slightly sweet finish. Our gin (using a very smooth wheat base) has about a dozen botanical elements including pepper, ginger (but not cardamon, which I don't like) and we proof to 40% alc/vol which tends to smooth things out a bit more. We also strive to remove as many of the oils as possible during the run - which, we believe also makes a difference. And finally, if I don't like what I tasting during the run, I swap out the botanical basket and insert a new one with a modified load on the fly.
  6. Thank you Southernhighlander that's a cool bit of knowledge - I might try it. Our still dosen't much like being charged with anything over 25% and will complain if I push it.
  7. Why would epsom salts added to the mash make a difference - would this affect the taste?
  8. What you are looking for is Xanthan Gum I believe, which will remain stable in ethanol. Also you could use Gum Arabic (Acacia) which is not as good in ethanol.
  9. Yes it is true - but, not with a fermenter. The gentleman in question was trying to aerate some spirit to hasten the aging process - while using a drill. Not so smart in a high hazard area as anyone who has used a drill, knows they do spark.
  10. Glenlyon

    DIY defoamers

    Maybe you just need more headroom in the boiler and let it foam. Its not affecting the taste of the finished product, so why bother worrying about it?
  11. Glenlyon

    DIY defoamers

    Try a few slivers of all natural, no additives or scents, based soap (bars). Have read recently that this is a trick used by old school, larger distillers. However, have not tried it myself.
  12. I think that the size of the still(s) one might choose is directly tied to what kind of an operation one might be considering. If, for example, you wanted to start a happening place in the heart of a mid or larger sized city, your rent and property taxes are going to be very high (in the case of Vancouver near where I live, PT&R can set you back 300 - 500K a year!) So, clearly you'll need a big operation and lots of customers to survive - therefore, you'll need a big still(s) and a big plan and a big bank account. However, if you are starting a small farm-gate kind of an operation then you could probably get away with a smaller set of equipment. Being a farm gate operation ourselves, we have a 65G still, a 45G still/tun, a 26G still and a 12G still. Every week each one of these bits of equipment sees action and in the case of the two bigger stills we are running them practically everyday. We are able to process about 1250 L of mash a week - which is modest. I have two nearby competitors, both who have 300G stills and the infrastructure to manage them. Both operations have spent an eye watering amount of money on equipment, building mods, rent, etc. After more than a year of trying to get underway, one is still struggling to open and the other is relying on their beer production. So, even though I would dearly love bigger equipment, with my small setup - I'm beating the local competition hands down and I'm making a better product. So size matters, but so does being able to navigate the business environment - so - size yourself appropriately for the audience you intend to serve.
  13. Glenlyon

    Excise tax

    Yes. On the CRA/Gov't of Canada website excise area you can find the actual way to calculate the LAA - (I don't have the url off hand, sorry) but in a nutshell - Your product weight X Specific gravity X ABV = LAA.
  14. Glenlyon

    Excise tax

    The way that the tax is calculated - is for every LAA of product you create - it is subject to a $12.109 (until tomorrow or so) tax. So, you brew up a batch and using your gov't certified thermometer and hydrometers you would figure out that you created - let's say, 10 LAA that, times the aforementioned tax rate equals what you owe. Now there is a catch. You can pay up front for the booze, or you can pay when you move the finished bottled product into the retail enviornment. It is better and general practice to pay the warehouse (up front) - that way all the booze in your warehouse is yours. Just make sure you don't double pay when you move those spirits into your retail spaces.
  15. Actually, I may choose to sell. Let me chat up my partner and I'll PM you later today.
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