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Posted

Hello, I'm Eddie and I am starting the trek to opening a craft distillery in the Texas Hill Country.  There are already many that have great whiskeys and bourbons so I am wanting to concentrate on partnering with some of the local wineries to make some good ol Texas Brandies.  I know I will have many questions that have already been answered in the forums so I will research there first. 

Happy hunting and now back to pushing this boulder up the hill.

 

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  • 2 weeks later...
Posted

Welcome Eddie!

I'm working on opening a distillery in Montgomery County, just north of Houston.  I've got a location, my federal TTB permit and my state TABC license.  Now, I'm working on the local issues, namely getting city water and sewer to the building.  Apparently, this is bass-ackwards of how you're supposed to do it.  I.e. you need to get the local issues ironed out 100% first, then move on to state and the feds.

Best of luck!

Van

https://www.bartlettsdistillery.com

https://www.facebook.com/bartlettsdistillery

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Posted

Van we could have leased you our little distillery down the road.  5 acres just built out the tasting room to about 90% all the equipment, turn key and none of that stuff your dealing with. Just renewed the license and not really doing much with the facility.

Posted

Hey Eddie,

I'm one of the owners at Hye Rum on 290 in Hye, Tx.  I'm glad to see someone working with the wineries to bring us some Texas brandy.  Do you have you location and licensing yet?

Cheers,

James

  • 2 weeks later...
Posted
On 2/4/2018 at 8:58 AM, TuftedTurtle said:

Hey Eddie,

I'm one of the owners at Hye Rum on 290 in Hye, Tx.  I'm glad to see someone working with the wineries to bring us some Texas brandy.  Do you have you location and licensing yet?

Cheers,

James

No location yet.  In talks with a developer who is designing a small boutique area..but other than that still looking for a spot.  Since wine brandy has to age to be palatable, I will probably partner with a local distillery to make the brandy and start aging it so that when I do get to open, I can have some ready to serve.   

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