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Polish, and traditionally their vodka is made from potatoes. It has a nice, silky, smooth feel to it. We persevered, and we managed to produce it.”
“We will continue to develop new flavours. Traditional gin is hard to develop and takes a lot of trial and error, and we have started on that journey,” she said. “We have also started barrelling. We took a trip to Kentucky in October and we were inspired by what they were doing there. We are currently aging vodka, rum and organic rye in barrels.”
The company is at a point where each batch is 100-200 bottles.
“We see that as manageable, and we have a single-bot- tle filler and we hand-label. Small batch is great because we can try out flavours. There’s only one employee besides us,” she said.
But she also has some broader visions for the company.
“We want to do more events, expand our exposure and just keep people coming here and enjoying what we do.”
She has high hopes for the next year for the business.
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JANUARY 2019 • SPOTLIGHT ON BUSINESS MAGAZINE 20
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