{"id":49,"date":"2014-02-04T10:36:37","date_gmt":"2014-02-04T18:36:37","guid":{"rendered":"http:\/\/crftrs.com\/blog\/?p=49"},"modified":"2014-02-04T10:40:48","modified_gmt":"2014-02-04T18:40:48","slug":"the-history-of-craft-distilling","status":"publish","type":"post","link":"http:\/\/crftrs.com\/blog\/the-history-of-craft-distilling\/","title":{"rendered":"The History of Craft Distilling"},"content":{"rendered":"

craft distillingmarket 2011<\/a>The origins of Craft Distilling in America began in 1982, in California with Germain\u2014Robin and Jaxon Keys Winery (also known as Jepson Spirits) and since then has continued on an upward climb. As of 2000, there were approximately 24 craft distillers across the country, 52 in 2005 and around 600 today. This information, along with a projected growth and history of craft distilling can be found in The US Craft Distillers Market: 2011 and Beyond\u00a9<\/span>, written by Michael\u00a0Kinstlick of Coppersea Distilling<\/a>.<\/p>\n

In his manifesto, Kinstlick chronicles the different components, including geography, political influences and craft product type that have helped the industry take root in America and begin to flourish since the days of prohibition.<\/p>\n

In the early 19th<\/sup> Century, before the enactment of prohibition, there was reported to be well over a thousand legally operating distillers in America. Even before prohibition, small distilleries were shrinking thanks to mass marketing and industrialization, among other factors. In the decades to following the 18th<\/sup> Amendment, the craft businesses was virtually destroyed.<\/p>\n

A major trend among new enactments into distilling was the introduction of specialized distillers, often featuring only one kind of product. Charted in the manifesto, 46% of distillers nationwide are single product distribution. 40% are making two products and only 14% making a wide range of products. But number of\u00a0distilleries\u00a0in\u00a0the\u00a0late 19th Century overshadows the\u00a0significant distinctions\u00a0in the\u00a0market.<\/p>\n

An important part of the craft distillery past and future exists in the distinct categories that determine the differences between distillers, something every craft producer should know about. The\u00a0primary\u00a0distinction, as stated in the manifesto,\u00a0is categorized as\u00a0Grain\u00a0(registered distilleries),\u00a0Fruit\u00a0distilleries,\u00a0and\u00a0Molasses\u00a0distilleries. A secondary distinction,\u00a0within\u00a0the Grain\u00a0distilleries,\u00a0is\u00a0by\u00a0production size.<\/p>\n

\u201cLarger\u201d and\u00a0\u201cSmaller\u201d\u00a0distilleries are annually categorized by the number of bushels they use daily. \u201cLarger\u201d\u00a0category\u00a0includes 60–100\u00a0bushels\/day up to 500+, while\u00a0the\u00a0\u201cSmaller\u201d category includes\u00a0distilleries\u00a0in usage\u00a0rages of\u00a05\u201410 up to 40–60.<\/p>\n

Along with size and annual production, a key factor for new distillers, as with much of everything, is legislation. According to The US Craft Distillers \u2018trigger moments\u2019, sudden acts that make the craft business run smoother, such as by the passing of certain laws. Kinstlick\u2019s own company, Coppersea Distilling, was made significantly easier to come together thanks to the passing of the 2007 Farm Distillery\u00a0Act. Because of this, the number of distilleries in New York went from 5 in 2007 to 20 in 2011. Of course, all these statistics pertains to legal distillers. Illicit distilling and distribution existed well before prohibition, and after having a reduction during the years following the ban, rose again during the 1950\u2019s, where it then declined in the 1980\u2019s and began to rise again in the mid 1990\u2019s.<\/p>\n

Perhaps the most important part of Kinstlick\u2019s paper is the charts, and how they chronicle the rise and lag of distillers throughout the better part of America\u2019s history and compare the progress and growth expectancies. 15 highly researched and excellent graphed charts illustrate the resilience of the craft distillers business. As stated by\u00a0 Kinstlick\u2019s, the craft distillers market is closely following the model of the wineries and breweries, and, on this model, is expected to add upwards of 1000 distilleries in the next ten years. The prophesied addition to the industries is an exciting venture just coming into its golden age and it\u2019s urged that every distiller should make the time to check out this paper.<\/p>\n\"Facebook\"<\/a>\"twitter\"<\/a>\"reddit\"<\/a>\"pinterest\"<\/a>\"linkedin\"<\/a>\"mail\"<\/a>","protected":false},"excerpt":{"rendered":"

craft distillingmarket 2011The origins of Craft Distilling in America began in 1982, in California with Germain\u2014Robin and Jaxon Keys Winery (also known as Jepson Spirits) and since then has continued on an upward climb. As of 2000, there were approximately 24 craft distillers across the country, 52 in 2005 and around 600 today. This information,… <\/p>\n

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