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Johnny Pickles Distillery

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  1. Hi folks, I have a bunch of bottled/boxed product that we just finished. We were planning on storing it in a shipping container. However, I wanted to check with this community about whether I should be concerned about the heat. We're in Texas and it gets pretty hot in there. I don't imagine that distributors, wholesalers, retailers, etc. climate control their bulk storage. Are there specific concerns I should keep in mind with storing bottled finished product in the heat? Thanks, Nate
  2. Howdy, We are Johhny Pickles Distillery, a startup grain-to-glass whiskey distillery soon to be in Seguin, Texas. We’re owned and run by husband and wife Nate and Jen Forman (Nate’s normally on this account) and will be located in the old firehouse on North Austin Street. We plan to make corn and single malt whiskeys, infused liquors, and cocktail bitters. We will have a tasting room that doubles as a craft cocktail bar and indoor/outdoor hangout and gathering spot. This has been a dream of ours for many years. It started with tincture experiments to try to help inflammation from a chronic health condition (hey wait--this would go great in a cocktail). It extended into bitters and liquor infusion, craft cocktails, and eventually a deep interest in fermentation and distillation. We’re excited to make the move from our software and construction day jobs. We realize it’s a silly name--but we hope you’ll remember it! We’ll tell you the story if you come visit. We’ll be asking a bunch of nuts-and-bolts questions for a while as we get set up. Any advice you have will be genuinely appreciated. We look forward to getting to meet some of you (virtually) at the upcoming craft spirits conference. Eventually, we hope that we can give back on this forum and help people learn from our experiences as well. Cheers, Nate Forman, Head Distiller Jen Forman, General Manager Johnny Pickles Distillery Seguin, TX
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