find there’s a demand for a certain product, we’ll make plans to distribute. If the demand is modest, we’ll just keep it in house.” “We step it up to the next level and we make everything in the drink.” The cocktail room is a going concern for Tattersall. Not only does it provide a great opportunity for the distillery to test out its new products and recipes, but it has also become a benchmark for best practices in the cocktail lounge industry in America. On an average Saturday night, the 200-seat bar can expect to pour up to 1,800 drinks, upwards of 5,000 drinks during special events. “We were actually named in the list of the top 50 bars in America last year by Playboy, Four Square, Eater.com and other national publications.” And of course, a yardstick for success can always be measured by how peers in the industry use your model to develop their own plans. “We see a lot of people who are building distilleries that have similar laws in their state, come in here and see how it’s done, and how we put it together. When we built our business, there was nothing like it in the country.” With owners like Kreidler and Oskey, you can be sure that the grass won’t grow under their feet. Their first priority is to take their products up to the national level. They are currently in 16 states, and are looking at more extensive distribution networks in many of the remaining jurisdictions. But why stop there? Tattersall has its sights on international distribution. In fact, their proximity to Canada has led them to working on distribution deals with the Province of Manitoba. Once that takes hold, other Canadian provinces may be afforded the opportunity to taste some of Minnesota’s finest spirits. Plans for distribution in Europe and Asia are being bandied around as well. “From a spirit side, we’re kind of at a neat point now because our brown spirits are going to start rolling off in 2018. Our Straight Rye should be ready to go in February. And that’s really our first ‘aged’ product. We’re taking our time with the brown spirits. Doing it right.” “We’re taking our time with the brown spirits. Doing it right.” Kreidler closes out with his emphasis on how Tattersall really tries to go down a checklist of priorities when they are developing their products. Local ingredients … check. Natural ingredients … check. Unique taste and character … check. They are certainly innovators in the craft distill- ing movement, just in their breadth of products alone. Take further into account that other would-be distillers are using their business as a benchmark and the awards keep flooding in, it’s safe to say that Tattersall is “doing it right.”
Made with FlippingBook - Online catalogs