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Glenlyon last won the day on September 14

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About Glenlyon

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  1. Mine - no. Although I do have controllable tanks, I don't use them. We do a wheat/barley mix often replacing the wheat with rye. I let the process run its course. It'll start slow for the first 10 or so hours, then it will wind up to about 40* - 42*C (too hot for most yeasts) and then gradually slow down. I distill when it hits room temp - usually the morning of day 4. Average take is about 8.5%.
  2. We had a run of these kind of problems during our first year. Likely what is happening is that you are not getting the right kind of conversion. Too many of your sugars are complex. The reason it ferments fast up front, is the yeast is eating all the simple sugars but as soon as it encounters more complex sugars it quits. So you need to review your fermentation temps and I notice you don't have any gypsum in your mix. That is required for the conversion and required for the health of the yeast. We also quit fermenting on the grain. Too much hassle and mess. And finally, we swapped out our yeas
  3. We ferment off the grain and always collect the yeast for re-pitching. We find after about 20 or so generations it tends to start falling off and so we'll re-buy a fresh pitch from our supplier and start the process all over again. We're clean, but not super clean and since we started using this system we've had zero problems with unwanted bacteria. It is a very economical way to go and we find the results batch after batch are very stable.
  4. Great point. We went with a very minimalist look that does stand out from a distance because it's a calm spot for the eye to rest (thank you art school) in a sea of activity. We gave them an elegant feel with the judicious use of gold foil, bold colours very simple imagery. When our liquor stores line them up they are easily recognizable as a branded block. We also get a lot of positive reviews. You can check out my packaging on my instagram acct: @bruinwooddistillery
  5. I would also add: Keep your labels simple yet elegant. Go to a liquor store and spend some time just looking at the over all the products. Look wide, look close up. You'll soon notice a few labels stand out. These are more than likely, the big brands you are used to. You'll also notice that these labels are all very classic and they never change. So choose you labels carefully, you may be using them for a very long time. Also, your labels define your brand and so all other marketing & advertising and corporate image all have to interconnect to give your brand a unified and professional fee
  6. We're pretty small as well and we are currently selling about 1200 cases (6x750) a year. Our biggest limitation is that demand far outstrips supply and even though we've increased output considerably, we still struggle to keep up.
  7. Just did a batch with the Voss - the ferment smells just fantastic! The whole distillery is enveloped in a rich creamy wheaty fruity atmosphere!
  8. Interesting! I might give that a try. But, what are "Blessed Distal Herbs' (sic)?
  9. You sound extremely full of yourself.
  10. Even though we started small, it was still very expensive. We had to re-zone the land, build the building, equip it and ultimately, figure out how to actually make a product somebody would want to buy. In the end, it cost us about $700,000 to open the doors. Our rule was, if we couldn't write a check, we couldn't buy it. So, when we opened our doors, we had no debt or significant overhead. So, it was easy to re direct our early earnings to quickly upgrading our equipment and most importantly, winning our backyard. Both of those turned out to be good choices because when the covid thing hit, we
  11. I don't know. We've been finding this business to be nicely profitable from the very beginning! Your startup size matters - it has to be right for the market you intend to service and it has to be manageable with the labour force at your disposal.
  12. We're pretty guarded about what our spirits actually cost to produce. This is because, they all wind up roughly costing the same - but, we sell them at a variety of prices. Including, some pretty high price points - those beverages are super profitable for us and yet some of them are very inexpensive to produce. So we like the mystique - and I think, so does the customer. It makes what we do seem out of reach and therefore, desirable.
  13. Maybe they were thirsty! I believe only licensed importer/exporters can move alcohol across borders. Interestingly in Canada, private citizens cannot send alcohol via post or courier. Theoretically, we're also not supposed to ship inter-provincially but may distillers do anyway.
  14. Ironically, you could conceivably sell more cases in Alaska than NYC! It all boils down to a few questions really: How good is your product? How engaging is your establishment? How good are your sales staff? Do you have effective marketing & advertising in place? And, what is your brand reputation? We are well off the beaten track and it takes work to find us - yet, we consistently outsell local more easily accessed competitors and people will actively travel quite a long distance to visit us.
  15. I've never come across smokey or savoury flavours - although I have also not consumed very much Kveik made beer, I'll admit. However, I find for spirits it gives a nice clean profile with wheat and citrus overtones. It makes great vodka, but if I were making whiskey - I might make other yeast choices depending on what I wanted to achieve.
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