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Glenlyon last won the day on March 24

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About Glenlyon

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  1. The advice you are looking for can be found on https://homedistiller.org/forum/
  2. 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.
  3. Don't waste your time. Go directly to Universal Packaging and let them do the heavy lifting.
  4. Golden is a great mountain town and this would be a great opportunity to really go after the tourism market. My sister lives there and has been catering to that market for years with her lodge. I would definitely give this a run if I didn't already have my own place.
  5. Thanks for clarifying. I keep forgetting our business environment is so much different.
  6. Don't forget when selling to liquor stores and restaurants, you generate less revenue per case because you'll be selling at wholesale prices. So you'll need to sell that much more to make it pay, therefore - you'll have to make more booze and then spend more money marketing to make sure to sell all that extra booze.
  7. The key to a successful tasting room is making it female friendly! You want it cozy with lots of natural light and humour.
  8. I'm exceedingly fortunate that I operate in craft alcohol heaven. I sell primarily direct through our tasting room, public market appearances followed by online and then private liquor stores and finally bars and restaurants. I would say we sell 20% of our product through the liquor stores and the bars/restaurants. The rest is done mostly face to face (until covid). We only need to pay federal excise on our bottles other than that, whatever we charge comes back to us - and we can charge whatever we want. So I have very affordable vodka and obnoxiously expensive specialty drinks. (GST & PST
  9. You are not selling into Tito's market, so don't worry about them. If you are going for the craft concept then you want to focus on direct to the consumer - either through the tasting room or online. Having liquor stores is great for the ego and to get some local presence. But, they are loads of work to service and provide the lowest returns. Add a distributor and after that it's all about volume 'cuz the margins are very slim by then. In the craft environment, vodka is a reliable, profitable seller as is gin and a lot of other very interesting products - which, is what brings the customers to
  10. It depends. No business plan can accurately predict how many sales you will have. That ultimately, will be up to your abilities to actually sell in the heat of battle. Your business plan though can more importantly tell you what your limitations are going to be. Building size, tasting room occupancy allowances - your combination of mash tun, fermenters, still and most importantly, labour force - will dictate your maximum output, less inefficiencies. Once you know what your overall capacity is then you'll have a rough idea of your potential revenues. From there you can create a budget that will
  11. It's been an adventure! That's for sure. It took us eighteen months to go through the re-zoning and licensing. Then we built the building and eventually opened. I remember our first six months. We opened in June with three 120 L fermentation tanks and a 140 L still from Affordable Distillery. We were completely un-prepared for what happened next - which, was the interior of our province went up in flames. That forced all of the tourism normally bound for the forests and lakes to come to our secluded seaside village. We were swamped! We only had vodka and we could barely pull off a mash - our a
  12. Also, the customers have been at home making cocktail for the last 10 months. So, the people we are seeing now are way more tuned in and educated. They want quality and will pay for it.
  13. Also, another note on building a distillery now. When the pandemic ends - and, it will end. Business will boom. The distilleries that are going to thrive are the ones that can provide the best visitor experiences. Gone are the days you can open in an old industrial bay and impress people. A quick scan of the happening distilleries that are operating today will show you that you must have: A great product, a great environment and a great customer experience to even get into the race. And then, you'll need to compete!
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