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Hello Everyone, We are a small distillery startup here in WI. We have an accepted offer on a commercial property for our future business. One of our contingencies is an obvious one, we want to know we can operate at this location. The city, which so far has been very supportive, is going to amend the zoning ordinance to include distilleries and brew pubs with a conditional use permit. What this means is that we will go through a couple different public hearings to both change the ordinance and then go through hearings again for the conditional use permit. This property is in a very good traffic location on main street with a mix of neighboring homes and commercial properties. Currently it is an auto garage. I know someone in the town is going to look up distillery concerns and ask us to address smells and the black fungus associated with distilleries. You know someone is going to go to the internet and find some horror story. So, my questions are: How much of a concern is the black fungus for small craft distilleries? Is there any academic literature out there on this subject? Since I have never lived around a distillery myself, how much odor does a distillery really produce? Does it make much of a difference to move the aging/storage out of town? Thanks for your time, Dan
Job Description: Craft Spirits Sales & Delivery Assistant Experience: Several years of sales experience, liquor/beverage sales preferred Pay: $15.00/hr. Tasks: Sales to local retail (NJ only) establishments (liquor stores, bars, restaurants, etc.), work with company founder to help sell and deliver our craft spirits. Summary: Sourland Mountain Spirits is looking for a candidate with some experience to help with our sales and delivery. We are a start-up craft distillery located in Hopewell, NJ. We are committed to local ingredients and we are proud to say that we are “New Jersey’s First Farm Distillery Since Prohibition.” Several years of sales experience is required. We would prefer if you have had experience in liquor/beverage sales. Your tasks will include selling our spirits to local liquor stores, bars, restaurants, etc. We will also need you to work on state-wide sales. We need a sales personality, who has knowledge of the product, makes great first impression and follows up to ensure customer satisfaction. Computer and internet savvy, a big plus. If interested, please send your resume to Kristen, firstname.lastname@example.org
There are still a few more seats left for the Hands-on Whiskey Distilling Workshop, December 8-13, 2014, at Heritage Distilling Co., Gig Harbor WA. http://distilling.com/workshops.html Instructors: Jordan Via, of Breckenridge Distillery Justin Stiefel of Heritage Distilling Co. with Nancy Fraley, Sensory Analysis & Blending for Craft Distillers This hands-on class covers the fundamentals of grain-to-bottle whiskey production and business concerns in starting a distilled spirits plant. Participants will be able to smell and taste new make spirit as it is being distilled. Topics covered in this class include mash preparation, basics of fermentation and wash production, anatomy of a still, mechanics of distillation (stripping & spirit runs), “making the cuts,” barrel maturation, proofing, and bottling. Sensory evaluation instruction includes traditional philosophies and methods of blending whiskey, practical applications of blending, selecting and balancing the proper components to achieve a targeted flavor profile, and the impact of spirit and wood on flavor. Additional presentations for the start-up distiller include licensing, still design, record keeping, package design, formula and label approval, and marketing spirits. Accommodations for five nights at The Inn at Gig Harbor. Your reservations will be made & confirmed for you at time of registration. Costs: $3,500 fee includes instruction, 5 nights in hotel, airport shuttles, tastings and most meals.