Written by Glenn Clark, President of Crafting A Brand.
In 1975, the easiest and most obvious place to get drinking water was from the nearest faucet. If you were on a conference call at the office, jogging in the park, or simply enjoying dinner with your family, a free, clean, and unlimited supply of drinking water was yours to be had only steps from where you were standing.
As you’re probably aware, it takes more than “a love of the art” to run a successful distillery. But more often than not, as our passion drives us to continue to learn and develop our skill sets, our primary focus tends to fall on perfecting the craft; by consequence, we tend to neglect the equally important responsibility of refining the business. Luckily, there’s a solution for that.
Congratulations! You’ve created a masterpiece spirit. Now how do you plan to brand it? Have you thought about packaging? For some, this will be the most exciting part of your business, and it might even be the most important. Whether it’s on store shelves or on the bar top, before taking a sip, consumers will first experience your product by its packaging.
When we opened Bin 110 in Cornelius, North Carolina (just north of Charlotte), we wanted to provide the highest quality beverage offerings across all segments. Admittedly, wine and whiskey hold a special place with us – we consider them kindred spirits, if you’ll pardon the pun!
It’s fascinating how much the nuances in production and maturation shape the complex profiles of wine, whiskey, and their range of expressions, which is something we try to highlight in our offerings at Bin 110. Lately we’ve been impressed by the cask-finished styles that seem to bring out the best of both categories.
Got Rum recently profiled Moonshine University alum Eric W. Olson, Owner and Craft Distiller at Central Coast Distillery. Olson graduated in February 2019 from our 5-Day Rum Course, made possible through a partnership with The Rum University. He also successfully completed our Fermentation Workshop in March 2018, a collaboration between Moonshine University, Wilderness Trail Distillery, and Ferm Solutions.
Co-Founder Dave Colt started Sun King Brewing company in downtown Indianapolis. They quickly grew to a 30 barrel brew house, producing a variety of beers from lagers, sours, barrel-aged beers, and everything in between. Sun King decided to take their beer production knowledge, and take the next step to distilling spirits.
18th Street Distillery is the first artisan distillery to open since prohibition in Hammond, let alone northwest Indiana. Owner Drew Fox doesn’t plan on rushing any products, instead taking time to artfully craft each product and build their brand. They currently produce rye whiskey, rum, gin, and moonshine; and have bourbon aging in barrels.
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