What do gallons of coffee, endless research, countless trips to other cities and states, and a dose of ambition mixed with fear all have in common? Well I probably wouldn’t be writing this without them all.
Washington has some of the best wineries and breweries in the country and the overall numbers are huge. Now it’s time for craft distillers like me to catch up. The most common question I’m asked is why are we doing this, and it is one of the hardest answers to put into words. We like spending heaps of money and taking huge risks? I just don’t want to pay a lot for gin anymore?
While there are some pretty sweet perks, it all boils down to a love for spirits and mixing business with pleasure.
Unlike a brewery, which you could start in your garage, to even turn on your still you need federal approval. This requires a location as you can’t start the application process until you have a physical address — which means paying rent before you know if you’ll be licensed.
As for the application, it is comically long, not always clear, and a little terrifying at times. My first piece of advice if you want to start a distillery? Find a good lawyer with beverage law experience. Yes, it’s expensive to hire a law firm, but if getting the paperwork right the first time saves several months of rent payments because your application got approval faster, it’s a no-brainer. The wait can be as short as two months, or as long as a year or more in some cases, so factor that into your budget.
Now it’s time to figure out equipment. Sounds easy, right? With the booming craft distillery scene, coupled with a global demand for booze in general, you may find some manufacturers are over a year behind.
So to recap: Your application needs serial numbers for the still you can’t get, and the location you had in mind is zoned wrong, forcing you to start over to find a place that meets strict requirements for sprinklers, walls to separate a tasting room, and one that will be approved by both the state and the city as well.
Oh, and make sure to tack on at least 20-percent overage on your budget for everything from stainless steel clamps to explosion-proof pumps and bottling equipment you didn’t think of. I would highly recommend a good real estate agent. Also do your homework calling the city to confirm zoning, licensing and other logistics.
Sounds stressful, right? Yep, it’s time for a cocktail. I promised my Negroni recipe and I won’t disappoint. Before I get to that though, I’d like to apologize if I’ve discouraged anyone wanting to get into the craft distillery business. I have never had so much fun in my life, and the community of distillers is one of the best in the country. Washington state has an amazing distiller’s guild and there are several national organizations with tons of information online and yearly conferences and shows. I will continue to write about further steps needed to get started as well as mistakes to avoid — we are constantly adding to that category.
The “Perfect” Negroni
- 2 ounces of gin (about a shot and a half), juniper-forward London dry
- 1 1/2 ounces Campari
- 1 1/2 ounces Cocchi Vermouth di Torino
The “traditional” recipe has always been 1:1:1, but I prefer a little more gin to balance the sweet and bitter ingredients and highlight some citrus as well. Even a strong juniper-forward gin like Tanqueray won’t overpower in this ratio.
Fill a pint glass with ice and pour all ingredients over the ice. Use a long bar spoon to stir exactly 50 times (don’t ask why). Now strain into a cocktail glass and zest a piece of orange peel 8 to 10 inches from the glass (the lighter citrus oils will float onto the top of the cocktail while the heavier oils will fall onto the counter between). Take the peel and run it over the rim of the glass then drop it into the Negroni. Side effects may include an upset spouse over the sticky counter tops and out-of-the-way trips to find the Cocchi vermouth. Trust me, it is worth the hassle. Enjoy!
AJ and Jamie Temple will open Temple Distilling in Lynnwood this fall. For more information on Temple Distilling, visit templedistilling.com. Email AJ at aj@templedistilling.com or follow them on Facebook.
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