Independent Spirits
In NY, for example, there is newly created (at about a quarter of the cost of an industrial license) A-1 Farm-Distillers license for distillers using “predominantly” NY state products along with an annual production limit of 35,000 gallons. A drop in the bucket compared to the 500,000 gallon daily output of some of the “big boys” that produce Grain Neutral Spirits or GNS exported by many major liquor brands for further processing and bottling. “I do believe there is a difference between spirits that are fermented, distilled and bottled on-site and those that use purchased neutral-grain spirits,” says Tom Crowell of Harvest Spirits, “but I think there needs to be a balance between regulating production and allowing creativity in creating new spirits.”
Brian Ellison, in the Death's Door Spirits Distillery
“However,” states Crowell, “the current laws have both helped and hindered. The Federal government’s proposal to raise the excise tax on spirits (again) will only serve to change the type and quality of alcohol available and may have little impact on overall consumption or even the consumption by minors as is the intent of some of the proponents of the legislation making its way through committee.”
Other laws regulating licensing can add to the lengthy process before producing the first drop. Add ordering and waiting for the still, the learning curve in an industry with few mentors or consultants not to mention the 3-4 years of wood ageing required by some spirits, laws governing labeling, pricing, selling, sampling and distribution in addition to the ones dictating who can consume your product and it becomes easy to believe this is a rich-man’s game played more for passion than profits.
A passion evidenced through authentic and compelling stories and truly exceptional products. These independent spirits are “filling a higher desire for people to be connected to the land, the place and the producer,” offers Brian Ellison of Death’s Door Spirits, “I’d like to think we are part of the post-consumer experience instead of just filling gullets.”
Now, more than ever, the industry will be supported by the working partnership between distillers and bartenders. Especially those who are demanding story and craft behind products, want to meet the makers, attend sampling opportunities and work with the products by developing cocktails that highlight the unique character of small-batch spirits. I’ll drink to that!
Meet the Maker & tasting opportunities:
Indy Spirits Expo:
www.indyspiritsexpo.com
NYC every June
Tales of the Cocktail, New Orleans:
www.talesofthecocktail.com
One of the premiere annual events, features many seminars and tasting rooms; Held in July
San Francisco Cocktail week:
www.sfcocktailweek.com
Annual event held in May
Great American Distiller’s Festival:
www.distillersfestival.com/
Portland OR, every October
Further reading:
- www.Amphora-Society.com Information on stills, distilling, and micro-distillery operations
- www.distilling.com American Distilling Institute for a Directory of Craft Distillers in the US; workshops newsletters, books and resources
- www.DISCUS.org Distilled Spirits Council of US- National Trade Association representing producers and marketers of Distilled Spirits
- The Art of Making Whiskey: by Bill Owens October 2009 release
- The Compleat Distiller: by Mike Nixon & Mike McCaw. Available on Amazon.com
Thanks to:
Tom & Sarah Crowell – Harvest Spirits, Valatie NY; Makers of Core vodka. www.Harvestspirits.com
Gable Erenzo – Tuthilltown Spirits, Gardiner NY; Producers of Hudson River Rum and small-batch Bourbon, Rye, Whiskies and Vodka. www.Tuthilltown.com
Bill Owen – Founder of American Distilling Institute and author of the art of Making Whiskey.
Brian Ellison – Death’s Door Spirits, Washington Island Wisconsin; Producers of small-batch, wheat-based vodka and gin. www.deathsdoorspirits.com
Michael Sherwood – Sub Rosa Spirits, Portland Oregon; Producers of infused tarragon and saffron vodkas. www.subrosaspirits.com
