MicroShiner - Autumn 12

Lukas’ first run of traditional apple brandy will be aged three years in charred white oak. He tests his product in ten gallon barrels, experimenting with three different levels of toasting and charring, however Lukas makes a point to never allow the barrel aging to overshadow his ingredients. His upbringing as an apple man shines through in his distilling philosophy, which is to create value added agricultural products, not just booze.

“If you can’t taste the ingredients, what’s the point?” he asks.

“That’s the line I don’t want to cross with what I make.”

With his first batch of brandy barreled and aging, Lukas turned his attention on making spirits from honey. First he distills honey mead then ages it for one year, imparting the unique honey spirit with a sweet flavor reminiscent of bourbon. He likes the character and balance, but depending on demand may experiment with longer aging. Aging, he explains, is driven by demand.

It’s these simple principles of micro-economics that hold so much allure for many involved with small batch production. Distribution, on the other hand, is an entirely different animal.

Alcohol distribution in Montana follows the three tier system, and the State of Montana maintains a monopoly on wholesaling.

All sales to retailers must originate, physically, from the state warehouse in Helena, a service for which the state takes a sizeable percentage. Still, this doesn’t deter Lukas or detract from his savvy business sense and obvious enthusiasm.

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