Jump to content

EricCantina

Members
  • Posts

    7
  • Joined

  • Last visited

Everything posted by EricCantina

  1. I totally agree with this and that's how we've been answering. Marketing and sales is definitely our greatest strength since we are all bartenders and either know or are 1 introduction away from all the bartenders or bar managers in our region. And we've taken the Siebel course and have done some hands on work days at other distilleries. We're just gauging how many people come to opening their own distillery with actual distilling experience prior.
  2. Hey guys, So this question has been brought up many times now while we are talking with potential investors. Do we have any prior distilling experience? None of us have, but we're incredibly well educated in spirits from being USBG bartenders and we know this side of the business very well. So our question to you guys is whether you had actual distilling experience prior to opening your distillery? Whether it be working at bars, distributors, or brokers, actually spending some time working at a brewery, winery, or distillery, just taking classes at Siebel or other distilleries, or you just had money and could just jump right into it. Thanks a lot!
  3. We're formulating our business plan and trying to create our future projections about production and sales. We plan on making gin, whiskey, and vodka initially. Would anyone care to share any numbers for production and sales? Does not need to be any specific $ figures but maybe some %s from year 1 to 2 and etc. Also if you have extended your product line, did that cannibalize your other products, or add favorably to your bottom line? Thanks, - Eric
  4. Hi Everyone, I'm currently talking to local mills about sourcing milled grains and there's a lot of different notions on what size milled grains we want. I've seen a lot of discussion about corn and how it needs to be ground pretty much into cornmeal to get a good yield because of the cell walls breaking down and more surface area and etc... So does everyone use grain flour essentially when mashing? Whether its rye, wheat, barley, or millet? We do plan on doing grain in by the way and will have the necessary equipment to deal with it. Thanks, - Eric Cantina Distillery
  5. We're going to dabble in everything like vodka, eau de vies, and agave spirits. But our focus is going to be on gins, and more nontraditional whiskeys (using different woods, and aging processes). We've experimented a bit with the whiskeys using the Buffalo Trace white whiskeys to some success, but I'm hoping that the classes will fill in some gaps. All in all though, very excited to join this community. - Eric
  6. Hi Everybody, I'm Eric from Cantina Distillery in Cleveland, OH. We're still in our planning stage but hope to get things running by 2013. We're really excited to be taking courses at Siebel and Kothe next week in Chicago and hope that once we get back we'll hit the ground running. Keep an eye out for us. - Eric
×
×
  • Create New...