How will the farm impact the distillery in terms of operations and finances? Well they are two separate companies so the finances are separate, and the employees of the distillery are solely operating the distillery. The farm is my labor of love and my responsibility, but I am aware that my first responsibility is to my employees and our mission to bring locally grown spirits to consumers across New York state.
Having a consistent supply of juniper berries is key for any distillery that produces gin. The potential here for Black Button to have a single source of juniper is huge, especially with the ability to control the timing of the harvest to ensure optimum ripeness for their own purposes. The wow-factor of estate grown oak barrels also has massive potential for whiskey releases. The rise of non-Kentucky bourbon terroir is becoming a bigger factor in style. Having a bourbon where every piece of the puzzle is from one small region is perfect for establishing a terroir-driven style. Consumers also love anything and everything local. While operating a farm is not viable for every distiller out there, there are some great lessons to be learned here. A consistent and local supply of ingredients is an absolute must for any distiller trying to maintain quality and style. Having control over the profile of your ingredients also puts you far ahead of the curve. Be as involved with your suppliers as much as you can. Your products will do all the better for it.
Black Button Distilling is located in Rochester, New York. For more information visit www.blackbuttondistilling.com or call (585) 730-4512.
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