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Distilleries for Breweries

As a brewery or brewpub you possess resources that make it more economically viable to start a distillery and subsequently diversify your revenue streams. Please refer to the information below to see if adding distillation to your establishment is right for you.

If you still have questions, please drop us a line and we’d be happy to chat.

As a brewery your most viable path to market may include:

producing:

Vodka, which can also be used to produce gin and Ready to Drink beverages (RTD's)

Aged products such as whiskey (bourbon, rye, single malt)

utilizing raw ingredients you may already have:

Malted barley

Wheat

Rye

Corn

utilizing production equipment you may already own:

Mash vessels, lauter tuns, fermenters, boilers, chillers, ancillary tanks

Bottling/Canning equipment, bright tanks

generating revenue from:

New product sales

Contract distilling for other breweries

Products made from beer and grains

Whiskey

Vodka (NGS)

Gin

RTD's

Whiskey can be produced from beer or fermented grain mashes. Grains used include malted barley, rye, wheat, corn. 

  • Single malt, bourbon, rye, blended
  • Aged in barrels for 3-12 years
  • Some existing brew house equipment can be used in production

Vodka can be produced from any type of mash.  Wheat mash is fairly common and can yield excellent vodka. Produce vodka requires a rectification column in your distillation system.

  • Produced from any fermented mash. 
  • Un-aged spirit can yield revenue quickly
  •  Some existing brew house equipment can be used in production

Gin is produced using distilled vodka (NGS) as a base. The vodka is Infused with botanicals and re-distilled resulting in gin.

  • Produced from NGS and infused botanicals
  • Un-aged spirit can yield revenue quickly
  • Some existing brew house equipment can be used in production


Ready To Drink beverages or RTD's are pre-mixed canned or bottled beverages. RTD's usually use vodka as a base but can be produced using gin or whiskey mixed with juice, tea or other flavors. 

  • Base of vodka, gin, whiskey
  • Un-aged spirit can realize revenue right away
  • Canned using existing canning equipment

Whiskey

Whiskey can be produced from beer or fermented grain mashes. Grains used include malted barley, rye, wheat, corn. 

  • Single malt, bourbon, rye, blended
  • Aged in barrels for 3-12 years
  • Some existing brew house equipment can be used in production

Vodka (NGS)

Vodka can be produced from any type of mash. Wheat mash is fairly common and can yield excellent vodka. Produce vodka requires a rectification column in your distillation system.

  • Produced from any fermented mash. 
  • Un-aged spirit can yield revenue quickly
  •  Some existing brew house equipment can be used in production

Gin

Gin is produced using distilled vodka (NGS) as a base. The vodka is Infused with botanicals and re-distilled resulting in gin.

  • Produced from NGS and infused botanicals
  • Un-aged spirit can yield revenue quickly
  • Some existing brew house equipment can be used in production


RTD's

Ready To Drink beverages or RTD's are pre-mixed canned or bottled beverages. RTD's usually use vodka as a base but can be produced using gin or whiskey mixed with juice, tea or other flavors.  

  • Base of vodka, gin, whiskey
  • Un-aged spirit can realize revenue right away
  • Canned using existing canning equipment

Calculate your equipment options, price ranges and return on investment period.

A guide to help you build a sound business plan and stay on track.

General Guidelines

As with any new business, achieving positive cash flow as soon as possible is essential. Keep in mind most whiskeys will require aging of 3 - 12 years resulting in delayed revenue. While a portion of your whiskey is aging, focus on creating vodka or NGS, from which you can produce gin and RTD’s. All of which will help establish more immediate revenue streams.

In addition, look at ways of incorporating your distillation runs that allow you to improve overall operational efficiencies such as distilling during your slower brew seasons or down times.