Napa Valley Distillery

500 Gallon Cypress Fermentation tank made by Confederate Stills. NEVER USED. 1.25″ thick wood, steel restraint bands, 304SS bottom plate, SS legs, and 2″ SS drain valves. Even though this unit is unused, it will need a some TLC. Because we never kept the tank filled with water to keep the staves expanded, some of the staves have come apart and will need to be re-positioned, tightened and re-sealed. The exterior, drains, stands and everything else is in good condition. We paid $3700 plus shipping. These units are selling for around $4K right now. Asking $2500 FOB. For more info, email through ADI, or cs@napadistillery.com or call us at 707-265-6272 and ask for Arthur.

Looking for used, freshly dumped Bourbon or Rye barrels. I prefer 10 or 15 gallon sizes, but will also take 30 gallon or larger sizes. Call me (707) 265-6272. Thank you, Arthur Hartunian Napa Valley Distillery

LEAD DISTILLER & SPIRITS MAKER – NAPA, CA Napa Valley Distillery, the original and first distillery in the City of Napa since Prohibition, is expanding! We’re looking for a knowledgeable and experienced professional full-time (or possibly part-time to start) LEAD DISTILLER & SPIRITS MAKER to join our crew in our new 9000 square foot production facility in early-mid 2015! This position would require you to move to the Napa Valley area sometime in the next several months. This is a lead position with our company so you'll need to show us that you're really serious about your craft and career. This is a great opportunity for a knowledgeable and experienced distiller/spirits maker looking for a change or an assistant distiller looking to move up into a “managerial” position with lots of creative control. You will work and live in a fantastic part of the country and be part of a dynamic and growing, family-owned and operated organization with a proven track record spanning nearly 6 years. We operate the only stand-alone distilled spirits tasting room in California and are the only distillery located within Napa's city limits. We offer a fun, friendly, family-like, respectful, professional and focused work environment with lots of future opportunity. You will report and work directly with the owner. Please review the requirements below and contact us! 1) Personality – Funny, witty and enjoy sharing your passion and enthusiasm for distilled spirits, cocktails and the art and craft of distilled spirits making with visitors from all over the world. 2) General Skills – You need to be creative and bold. Be different. We do things outside the box at Napa Valley Distillery. We create products that most distilleries won’t. We’d like our new distiller to be on that same wavelength. Our new distiller will have the creative freedom to explore but should also have the discipline and skill to keep things consistent. We’re looking for someone fearless with a GREAT PALATE and understanding of flavor! Expert level knowledge and experience related to fermentation, distilling, filtration, aging, blending and basically all aspects of spirits making required. Brewing and winemaking knowledge is a huge PLUS! A general understanding of TTB rules, regulations, formulations, COLAS and compliance requirements is very helpful. 3) Technical Skills – You don’t have to be a lab nerd, although that wouldn’t hurt. What we’re looking for is someone who understands the science behind the craft as well as a strong understanding of equipment, tools, and other processes. Basically, you need to know the software and hardware of craft-spirits making. 4) Be Handy – Things break. Those things need repair. That’s where you come in. “Some Assembly Required” should be three of your favorite words. We see cuts and bruises on your hands as a badge of honor. We’re very unconventional in just about everything we do and so, we’ve been accused of among other things, as being unorthodox. You need to know how and be willing to improvise…. Almost all the time! 5) Commitment – This is not a 9-5 job. If we need to run the stills past midnight for 7 straight days, then we expect you to be at the helm the whole way. For this particular position you need to love, love, love your job. Your commitment, passion, expertise and positive results will not go unnoticed. Sharing and acknowledging hard work and success is part of our company culture. Please send inquires or resumes including any accomplishments with your salary requirements and availability to: Arthur Hartunian – cs@napadistillery.com or call us at (707) 265-6272. Visit us at napadistillery.com

Sudeva, I may be able to give you some insight on this topic from a completely different point of view which may help your research and possibly your journalistic endeavors, that is, from distillers who are unable to realize their full potential as a result of being limited to selling only through distribution. For instance, many of us here in California are unable to make some unique small-batch products that consumers want to buy but cant do so because distributors don't want to carry them. As a distillery owner myself and as the current president of the California Artisanal Distillers Guild, I can share with you some of the challenges our members face by not being able to grow internally as a result of these restrictions. I can also give you some info on the legislative challenges associated with trying to get changes made to our states 80-year old alcohol laws. To make it completely fair, we've recently gotten some very serious legislative support and have even had some very constructive dialogue with our distributors about the benefits of operating tasting rooms and selling direct to consumers, so things seem to be progressing in the direction here in California that would ultimately help the overall American craft-distilling industry. For more info visit our guild website at cadsp.org or contact me directly. Arthur Hartunian Napa Valley Distillery

Thank you Seahawk. I see great things happening in California and even better things for the entire craft-distilling industry nationwide. Hope to see you onboard real soon. Cheers! Arthur

Peter, good luck with the launch of your product. I invite you to check out www.cadsp.org, which is the website for the California Artisanal Distillers Guild. Members have access to a lot of industry information that you may find valuable, especially during the early phases of your business. We're also about to introduce legislature that would allow California DSP's to operate tasting rooms and sell directly to consumers. Arthur

Is our industry heading in this direction? http://news.yahoo.co...-145458068.html

Shawn, Is it possible to get 2 samples of this bottle as well as the other ones you posted recently? Bartop only. I'd be happy to pay for shipping, etc. Also, please email me over a price list, quantity per pallet and where they ship out of. Also, are they cased or not? Thanks! Arthur Napa Valley Distillery napavodka.com arthur@napavodka.com (707) 259-5411

With over a dozen initial members that have pledged their support, we are in the final stages of forming the California Artisanal Distiller's Guild and officially launching our website www.cadsp.org. The primary purpose of the Guild will be to focus on important industry related issues like California distilled spirits tasting rooms. If you have not yet pledged your membership and support please contact me right away. Many of us have been working tirelessly on issues that will not only benefit our industry but also help California's struggling economy. We've been able to get some serious legislative support but we need all California craft-distillers' help and involvement to achieve our final goals! Join us... The California Artisanal Spirits Guild. Arthur Hartunian (napa valley distillery) info@cadsp.org

With over a dozen initial members that have pledged their support, we are in the final stages of forming the California Artisanal Distiller's Guild and officially launching our website www.cadsp.org. The primary purpose of the Guild will be to focus on important industry related issues like California distilled spirits tasting rooms. If you have not yet pledged your membership and support please contact me right away. Many of us have been working tirelessly on issues that will not only benefit our industry but also help California's struggling economy. We've been able to get some serious legislative support but we need all California craft-distillers' help and involvement to achieve our final goals! Join us... The California Artisanal Spirits Guild. Arthur Hartunian (napa valley distillery) info@cadsp.org

Gordon, Jedd gave you the best answer on this topic. I've also found that these rules vary from County to County. Hire a pro. BTW..which city/county are you setting up? I am part of a team that has organised California's first craft-distiller's guild (cadsp.org) to help insure the health of our local industry. We have 21 (no-fee) members so far. Call me to dicuss when you get a chance. (707) 259-5411. Thanks and good luck! Arthur Hartunian Napa Valley Distillery

Great! Guess this means there will be more of your fantastic Rye Whiskey in the future? Wish you all the best with your upgrade Scott. BTW.. I will be in Virginia/Maryland next month. Would love to stop by and say hello. I'll email you. Cheers! Arthur

I emailed you about this filter. Im interested. (707) 259-5411. Arthur Thanks

That was probably the best post I've read on ADI.

BRILLIANT IDEA!. Wow... now why didn't I think of that? Amazing it never crossed my mind before. What a concept...make things people actually want to buy. Gosh, thank you so much for pointing that out. I guess I've been going about this whole distilling thing wrong. Please keep the advice coming and please...continue to not think things out before you make a comment. I rather enjoy your ignorant twist. Thanks pal, that went down really well with my coffee.

Guy, you bring up a valid point, but california is different. For one, there are 3 types of DSP's here. One is a TYPE 7 - Rectifier license (still a DSP) that requires all the same federal permits as a full blown distillery. The main difference is that they do not operate a still on premise. There are a several of them here in operation making some fine liqueurs and spirits. Their whole business model it based on infusing spirits. It hurts them the most. because they had to go through all the licensing to be able to make and sell their infused spirits. There was even an article in the paper quoting a bartender basically saying that there is no need for him to buy a popular infused vodka made by a popular distiller here, now that he can make his own flavored vodka for $6 instead of paying $18. We didnt make a big deal about it, because yes, we dont want to piss off our customers, but trust me when I say that every single DSP that I've talked to here in CA was not in favor of this bill passing. The main reason is that the bars are selling their infusions to the public when we DSP's cannot sell our own manufacter products to the public. Please understand there is a difference and the unfairness in that. Also, while Wisconsin is a terrific state, (I have product being distributed there) I am certain there are not as many bars as there are in CA. California is arguably the center of craft-made cocktails. San Francisco is known as the cocktail capital of the US as such, too many bars will take advantage of this law effectively hurting the bottom line of all DSP's, mostly the TYPE 7's. In order to really get a grasp of what I am trying to say, you really have to understand the laws here in CA and how archaic and unfair they are to DSP's and how much this bill effects DSP's. Again, perhaps this issue would not effect DSP's in other states, but based on current ABC laws limiting DSP growth, this law is literally a punch in the gut for us. What ruffles our feathers is the unfair restrictions imposed against DSP's in CA. While we are trying to fight for an equal playing field, the state goes and allows a bar to basically do the same thing a TYPE 7 holder can do only without the regulations and then be able to sell to the public when we cant. It's unfair. Finally, per your advice, we are already focusing on getting the laws changed. Actually we've been trying to get them to change the law regarding tasting and sales for years. The 2 biggest distributors here fight it tooth and nail. It aint easy my friend. These guys are big and support a lot of legislators. Were trying and maybe this year we'll succeed. While 1 of the 3 types of DSP here in CA can conduct tastings, they cannot charge for them and cannot sell the customer a bottle afterwards, so really whats the point of having a tasting room until we can. As for the comment from Scott, you can take it anyway you like. I would assume that most DSP owners would symphathize with the difficulties we in CA have to face or at least try to understand them. Instead, your posts came off to me as a little on the agressive side and so that leads me to believe that you either didnt have a DSP or have one in a state that has much less restrictions on your business. Start one in CA and you'll see the difference and perhaps understand what we go through to support our craft. Lastly, to Delaware... things are booming yes, but most of us sell more product outside CA then we do here in CA...me included. We continue to create close realtionships with the bars here even though we are pissed off at the situation because its really not there doing or fault. It takes a lot of diplomacy, but we have no choice. If one of my accounts stops buying one of my infusions because he can make it himself, then what do we do? It hasnt happend to me yet, but it has happened to someone else already. Cheers!

Happy Saturday morning to everyone! Allow me to once again state our official position, just in case I was understand the first 3 times, most likely from someone who does not own a DSP or legally manufactures distilled spirits. We are not upset at bars for infusing. Once again.... we are not upset at the bars for infusing spirits. Our gripe is with the State of California for allowing them to do so, without either... 1) Making them get some sort of production permit (like we have to) 2) Allowing us (DSP's) the opportunity to allow tasting/sales out of our facility to level the playing field. We are asking for a fair playing field nothing else and this new bill in fact, will probably help us get it. Finally, for the record, infusing and/or blending is a form/part of production and manufacturing of distilled spirits. Anyone who has the interest in the craft of infusing distilled spirits, including bars, should be allowed to do it. Actually, I say let everyone do it! However, once you attempt to sell the finished product, like the bars are doing, and have altered the taste, color and chacter of the spirits as per ABC and TTB rules, then you should have to adhere to the same regulations others have to. If you still disagree with our position, thats OK, I understand. Hey...if I didnt own a DSP, I probably would agree with you too. But, I invite you to spend a year of your life setting up a working DSP while going through all the frustrations of dealing with local, state and federal regulations and miles of red tape you have to go throught to get a DSP, then once licensed, buy the right equipment, find the right ingredients, make a product, get the labels and formulation approved through TTB, bottle and package it, find a distributor for it, help them market it and sell it, and then pay the exicse taxes on it and if there is something left over at the end.... start the process all over again. Do this and I think you will understand our position on this issue. Cheers everyone!

Thank you Chris, Im glad you enjoyed it! We recently launched our Napa Vodka, Distiller's Blend - which is made from a blend of American Winter Wheat and the same Single Vintage Sauvignon Blanc that goes into our Vintage Reserve. The Distiller's Blend still has unique character, but makes a much better mixer than our Reserve. BTW... I agree with you about Hangar One. Its a fantastic spirit and has perhaps paved the way for other American Craft Vodkas made with character to be launched. If a consumer wants neutral vodka, they're out there - especially from foreign brands - but I think part of what makes American Craft Vodka so interesting and unique is the distillers own unique personality. They're part craftsman and part renegade who choose to go against the grain, which I respect. I guess its part of our American Heritage. Regardless of ingredient (and there are many different ones now), if Vodka can be made with desirable character that highlights the main ingredient used to make it, then it should - otherwise Vodka would all taste the same and really rather pointless. If you find yourself in Napa, please let me know. I'd like to welcome you in for a complimentary tasting. Cheers!

While I'd like to respond to some individual comments made on this thread, I dont have the time to pick apart each post and answer so I'd like to just reaffirm a few points about this topic and make some general comments. 1) We DSP's in California are not upset at bars and restaurants, after all, what they're doing is legal. We are upset at our state legislatures for allowing bars and restaurants to do some of the things we DSP's do (and have to get state and federal permits for), without subjecting them to the same state and federal regulations we go through. 2) Infusing and Blending is part of the art and craft of distilled spirits manufacturing. If you think otherwise, chances are you do not now or have ever operated a DSP. Oh and yes.... a part does make a whole. 3) If you think this new law is "no big deal" to CA DSP's, then chances are either you do not operate a DSP in California (or perhaps anywhere for that matter) in which case you may really not fully understand and/or truly relate to this topic or ... you operate a DSP in a state with much more liberal laws relating to the manufacturing, tasting and sales of alcohol where your state law allows you to have a tasting room and then sell your product to consumers directly, which we in California are not allowed to do, even through liquor stores, supermarkets, wineries, breweries and now bars and restaurants are allowed to do. 4) In California, a Bar or a Restaurant is not a direct consumer to a DSP. They are "accounts" shared by our distributors not a consumer like someone here stated. We have to sell through distributors, unlike some of you. In California we cannot sell directly to a consumer, which I catagorize as an individual that holds no type of alcohol license and purchases retail from our accounts, so to us, a consumer is more of an "end user" of our product and not our direct consumer, until we are allowed to sell to them directly. The restrictions that the CA ABC puts on CA DSP's makes doing business here sometimes difficult and now this new law has the potential to make it even harder for some of us here. We must distribute through a third party distributor, we cannot operate a tasting room and sell directly to consumers like wineries, breweries or a brandy manufacturer (go try and figure that one out). While a supermarket can operate a tasting room, we cannot. Im trying to point out that until you fully understand the challenges of operating a DSP, especially in California, dont assume that this law is no big deal. It is. Not just from a business standpoint, but as a principle! Every single DSP in California is unhappy about this new law. Perhaps if we had some of the privleges that some DSP's in other states may take for granted, we would'nt be upset at this law. I appreciate all the comments here and thank everyone for their support for our right to showcase our products and defend our manufacturing rights given to us by state and federal authorities which we worked so hard to get. Cheers!!

Thank you everyone for their support and comments on a very important and interesting topic of discussion.

No problem, as long as they have to adhere to the same licensing and regulatory procedures that DSP's are subject to. We are not against the act of infusion, we upset at the fairness of play.

We didnt claim manufacturing rights were stripped away from the consumer. Please re-read the post. We are referring to bars and restaurants who are now allowed to infuse and sell spirits without having to get a federal DSP permit or formulation approval after alterning the taste, color and character of the spirit they infused....something you/we as a DSP must do. You are correct in that a consumer has all the right to buy a bottle of vodka and make for instance, limoncello, at home and give it away as gifts or consume it...like I used to do, so they are ALMOST free to do whatever they wish. In other words, they cannot SELL the infused product, whether by the glass or bottle. Our arguement is that bars and restaurants should'nt be able to do the same thing we do without proper or additional licenensing requirements since they are producing with the intent to SELL. In the state of California DSP's are not allowed to taste or sell products at the distillery. We are just seeking a level playing field and in all honestly if we were allowed tasting/sales priveledges, we wouldnt care as much.

I have to disagree with you there. Infusing is part of the whole art of distilling and distilled spirits manufacturing in general. The TTB requires an infuser/rectifier (TYPE 7 in CA) to obtain a Federal DSP permit in order to conduct business, in the same exact way all DSP's in any state or required to do - whether they distill on premis or not. If states start allowing bars and restaurants to infuse spirits and thus alter the taste and character of that spirit without having to go through the same formulation approval the TTB requires for us DSP's how is that fair? Now, if the bars did'nt turn around and sell their spirits to consumers, then I for one wouldnt care, but they do. Is one thing to infuse for your own personal use, but its another to infuse with the intent to sell, without having to go through the same licensing procedures and formulation requirements that others must adhere to. Our agruement is that is not fair, not that they shouldnt be allowed with the proper licensing.

Today we found out that on Sept. 21, Governor Brown signed into law, Senate Bill 32. This legislation, which took less than 30 days to propose and pass into law, supposedly updates the widespread practice of infusing alcohol with fruits, vegatables, etc... What this law really does is it gives bars and restaurants the ability to legally infuse ANY AMOUNT of their own spirits for use in tastings or cocktails without having to go through the strict TTB distilled spirits formulation approval process that we ALL have to go through when you alter the taste and character or any spirit. Essentially bars and restaurants are now unlicensed rectifiers, except they didnt have to go the application process of becoming a licensed DSP, which many here know exactly how difficult and frustrating it could be. Aside from the obvious and the fact that a portion of our manufacturing rights were stripped away from us, another problem we DSP's in California have is that we are still not allowed to conduct spirits tastings and sales on our own premises. Most of us would not have a problem wth SB 32, if we could at least be able to operate a tasting room and sell our product in it. I believe a FAIR COMPROMISE. So, why am I posting this? Well... we need your support. We are attempting amend the tastings bill, which would allow us a fair and level playing field. We have set-up a petition website and would appreciate any support you fellow distiller's or aspiring distillers or just those of you like AMERICAN-MADE products to please click the link below and enter your name. You wont be contacted and you wont get any spam as emails are not required. This is an "informal" petition to take to our state legislators. Thank you all! CLICK FOR PETITION.

Does anyone have or know of a list of states that allows distilled spirits tastings and/or direct to consumer sales? For instance, Oregon is one of those states that does allow. Anyone know of any more states like Oregon? Thanks,