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Glenlyon last won the day on September 12

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  1. That is indeed a butt ugly still! I would suspect it was designed the factory owner's dog.
  2. We generally see a lot of activity in this area in January. Locally, there is a thing called 'Dry January' that always gets a lot of press. Luckily for us distillers there will always be a market for alcohol! And although I tend to cater to an older crowd, I'm seeing no shortage of younger people developing an interest in spirits and cocktails. They love the craft aspect and my sales are as healthy as ever, so I'm not overly concerned - but it is prudent to know your audience and what they want. To that end, some local distilleries around here have done very well with non alcohol gin substitutes. Not my thing, but they are richer for it.
  3. The FDA has said that once the alcohol has been distilled from grain, it is then considered gluten free. As we do have a wheat/barley based vodka, this question comes up frequently. We try to be patient because we value our customers but sometimes I wonder if people understand food at all.
  4. I would imagine the location of the kitchen is probably more important to your operation plan than to inspectors. I have a friend who has a very nice bistro, but - the kitchen is on the ground floor and the dining area is upstairs - and so they (and staff) have to either walk up and down stairs or, use the dumbwaiter. Either way is a frustrating bottleneck - as they have learned.
  5. We hand wash and then sanitize with a sanitizing machine. We use small sturdy glasses because of breakage - and even they will break on a semi regular basis. We have about 200 in rotation.
  6. It was much the same experience when we signed on to DistillX5. After a couple of very frustrating months we threw in the towel. The software is probably just fine, but it is extremely difficult to maintain accuracy, especially if more than one person is interacting with it. But what really bugs me is the subscription model. I'm sorry but the math of alcohol doesn't change. Why do we have to keep paying for the same thing over and over? All you are really paying for is database management - that you have to manage yourself anyway! Diabolically clever. At this point I'm back to my excel spreadsheets. Perhaps not the best solution but a hell of a lot cheaper when you consider how much alcohol you'll have to sell to meet the monthly subscription fees.
  7. I feel your pain and our bottle supplier only says it's going to get worse before getting better.
  8. Glenlyon

    BC distillery's

    Bruinwood Estate Distillery. bruinwood.com @bruinwooddistillery
  9. We switched to DistillX5 about 5 months ago. It's excellent software but we have not been able to make it work for us and we are currently abandoning the system. It's very expensive and probably best suited for bigger distilleries with limited skus. One of their sales lines is (roughly): "X5 takes the anxiety out of distillery management." We found it did the opposite.
  10. Distillery burns to the ground... https://www.cheknews.ca/they-are-absolutely-devastated-new-distillery-in-sooke-burns-down-after-early-morning-reports-of-explosions-fire-784160/
  11. We have a geothermal cooling system that we have just doubled in size. It runs all the time on a continual loop and the hot condenser water is piped through radiant floor piping embedded in the tasting room floor. The system is passive and costs us practically nothing to operate and it's really efficient, cooling all of our stills and fermenters and best of all - its completely silent. It was also very cost effective to install - comparatively speaking and our customers love the concept from an environmental perspective.
  12. Glenlyon

    BC distillery's

    Yes, I'm a BC craft distiller.
  13. The advice you are looking for can be found on https://homedistiller.org/forum/
  14. Also, don't use the entire citrus - rather, just use the zest. We've found using the whole fruit does tend to create more of a problem.
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