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CODIST

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About CODIST

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    Female
  • Location
    Colorado

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  1. CODIST

    Raining Aprictos

    Colorado is having a bumper apricot year, so it is only fitting that I utilize this fabulous fruit by making an aged brandy or eau de vie. I'm wondering if anyone is willing to share their experience with fermenting raw vs. cooking for 30 mins prior to fermentation and (if going raw) the effectiveness of wild yeast, as my first 53 gallon barrel took off immediately after picking. I was planning on using a Nouveaux Fermentis champagne yeast but it is already very active. Thanks for any input. CB
  2. CODIST

    Building a "Green" Distillery

    Thanks all for your input and "truth" about green. I have reached out to some of you and am thankful for all your comments, help and direction. I believe we are getting close to some answers to help us be as green as possible and minimize our carbon footprint. In addition to providing local spirits to eliminate the need for locals to drive for product, our team will now bike to work
  3. Anyone out there have experience building a distillery utilizing green techniques? We are constructing a small, downtown facility in a town that has adopted the new IGBC, which we want to meet or exceed. Our engineers are working on a system w/heat pumps / exchangers for heating and cooling equipment and are trying to find ways around a steam boiler and chiller, which they feel is inefficient. We would appreciate the opportunity to speak w/anyone who has tackled some of these issues.
  4. One other quick question for Grand Teton, you said you produced 2000 cases Y1 - what are you at Y2 or later (checked out your site but can't tell when you opened your doors). Thanks for any info. CB
  5. We are located in a small tourist town between Aspen/Vail, so perhaps similar demographics in terms of tourists (your numbers are fantastic - congrats!) When did you open? I think the responses I'm getting w/soothe the bankers Regarding your stills - did you build yourself?
  6. Thanks to all for responses so far. Interesting how (perhaps) location may determine case size - I certainly did not consider that scenario - so the heads up that it may arise is certainly welcome. Appreciate the biggest is best comment - no question there! CB
  7. 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
  8. 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
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