For a long time, if you wanted to create alcoholic beverages on a small scale in the United States, you were limited to beer or wine. Microbreweries were popping up and gaining popularity everywhere, and small, local wineries were a great way to spend a pleasant afternoon.
Distilled spirits, however, remained the province of large operations. The minimum licensing fee for distillery operations was prohibitively high for a small start-up.
Then, about a decade or so ago, many states began paving the way for the entrepreneur to enter the distilling business. Soon, craft distilleries began showing up around the country.
I’ve visited and toured over 20 of these operations, and spoken to many owners. The typical time from the first planning stages to opening the doors as a licensed operation tends to be 2-3 years, at least in my home state and surrounding states.
After that kind of time and investment, there is a need to put product on the shelves and start generating some revenue. The last thing you want to do is make your first product something that won’t be ready for another year or more.
Because of that, most of them begin operations with clear spirits, such as vodka, gin, and white rum. There’s a saying among craft distillers, “Vodka pays the bills.” If they succeed, and get a steady cash flow going, a lot of them will eventually branch out into “brown” or aged spirits such as aged rum and whiskey.
Some in the whiskey community are concerned that these small operations will rush immature product to market, hoping to make a quick profit, and not counting on repeat business. In my experience, that is not the case.
Most of the craft distillers I have visited that are producing whiskey take pride in their product. They are not about to release a sub-standard offering. They already have a good business going in clear spirits, and have the time and money to wait until the stuff in the barrels is ready before putting it on the shelves.
Some of the best whiskeys that I have had, even bourbons (remember, bourbon doesn’t have to come from Kentucky), have been from small, local distilleries. Touring these facilities can be a very entertaining and educational experience. Most of these people are passionate about their craft, and are happy to discuss it with visitors who show an interest. Tours generally include a tasting (for a modest fee) and many have a bar where you can order a cocktail made with their spirits.
If you’re lucky enough to live near one of these places (or even not-so-near; many are worth a bit of a drive), I encourage you to visit their website and plan a visit.
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