SpotlightOctober2017

Kreidler explains that the use of organically produced ingredi- ents is a matter of quality, not necessarily of marketing. “The majority of the corn we use is organic as well. So we try to use organic where we can. And it’s not so much for the marketing aspect of the business, it’s just better quality products. We try to keep quality top of mind.” He points to the current trend toward consumers wanting to know where their consumables are coming from and how they are produced. “I think the use of all-natural ingredients sets us apart. The flavours speak for themselves. But people, that’s kind of what their asking for. They just want to know where their stuff’s coming from and make sure that it’s good quality.”

Tattersall’s ‘all-natural’ commitment has paid dividends, not only in sales but also in the form of industry awards. “Over the past two years, we’ve taken home about 50 awards from spirits competitions. But numerous other awards as well. We were named the top distillery in the state and our Barreled Gin was named ‘Top Gin in the Country’ at the American Craft Spirits Awards. We just got Double Gold for the Barreled Gin and our Aquavit (which was named ‘Best of Class’) at the San Francisco Spirits Awards, and our liqueurs are winning awards as well.” Like any jurisdiction in North America, there is certainly no shortage of rules and regulations to manage in Minnesota when operating an establishment that produces or serves alcoholic beverages. But Kreidler explains that Minnesota has taken legislative steps toward loosening restrictions on cocktail bars. Always the entrepreneurs, Tattersall seized the opportunity to become trailblazers in the newly emerging trend toward the cocktail bar scene. “Minnesota’s unique in the US — state-by- state the rules are different — when we were putting the plans together, you could see that the concept of a ‘cocktail room’ was going to become legalized. And so we really built our model around that. We were definitely the first ones in the State of Minnesota and there weren’t many in the country before us that really built their model so focused on the cocktail room. “The cocktail room helps our marketing arm as a test experience. If we find there’s a demand for a certain product, we’ll make plans to distribute.” Once again, their commitment to natural ingredients and the will to make their creations from scratch carried over into their cocktail room experience. “In Minnesota you can only pour what you’re producing spirits-wise. We step it up to the next level and we make everything in the drink. We fresh-squeeze all the juices, we make our own bitters, basically everything that goes in the glass. And the cocktail room helps our marketing arm as a test experience. If we

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OCTOBER 2017 • SPOTLIGHT ON BUSINESS MAGAZINE

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