Complimentary, one-on-one meetings (reserved directly with Moye White) to continue the discussions with individual companies from the New Facility Construction and Expansion and the Financing Business Growth and Expansion sessions.
Complimentary Nosing Service Consultations with Master Chef Victor Matthews
Private sessions with craft spirits producers for aroma and taste analysis of their distilled spirit. Chef Matthews will provide notes on aromatic and taste components and will recommend food pairings and compatible cocktail ingredients. Please schedule your analysis in advance.
Kombucha Reception sponsored by Squarrel Square Barrels
Enjoy oak barrel aged Kombucha and unwind a bit from the conference as you gear up for the Tasting Festival. Squarrel Square Barrels will then see you off with a gift bag stuffed with hangover cures!
This session addresses the ground game for your company's distribution strategy (see morning Distribution session). Panelists will highlight challenges and some favored practices for your work with independent liquor stores, bars, restaurants, and distribution companies. How to promote your business status in the community and support your tasting room will be explored. Social media and other marketing tools also will be discussed in relation to the product ambassador. Round-table participation will be stressed.
Sébastien Gavillet, Chief Operating Officer, Le Nez du Whisky; Co-Founder and Head of Spirit Creation, NOCO Distillery.
The speakers will present scientific analysis and technical tools in production of distilled spirits and then engage the audience in Q&A discussions.
Barrel Science and New Approaches to Product Aging
Joe Elkins, Owner and Head Distiller, Elkins Distillery Joe will review barrel science and new approaches to product aging.
New Tools and Current Challenges for Craft Distillers
Gary Spedding, Managing Owner, Biochemist and Analytical Chemist and Sensory Specialist, Brewing and Distilling Analytical Services Gary will discuss current technology and management of key issues for craft distillers regarding alcohol content, proofing and measurements; haze and precipitates; and sensory qualities and judging.
Chemical Analysis, Process Interpretation and Graphical Profiles for Distilled Spirits--Their Uses for Craft Spirits Producers
Chris Rithner, Director/Senior Research Scientist, Central Instrumentation Facility, Colorado State University
Sébastien Gavillet, Chief Operating Officer, Le Nez du Whisky; Co-Founder and Head of Spirit Creation, NOCO Distillery. Chris will summarize their joint enterprise for analyzing--and graphically interpreting–the chemical profiles of individual distilled spirits and the uses of comprehensive chemical profiles for craft spirits producers.
The panel will discuss do’s and don’ts for obtaining financing for distilleries in Colorado, including best practices in preparing presentations to potential lenders and investors, lending and investment sources in Colorado, and examples from the “real world” of financing options typically available in the industry. Roundtable Q&A will follow.
Sean Smiley (Moderator), Owner and Head Distiller, State 38 Distilling
Andrew Martin, Vice President, Commercial Banking, Vectra Bank Colorado
Tim Swanson, Partner, Moye White
Margaret Havran, Loan Officer, Colorado Lending Source
This panel of experienced professionals will layout the step-by-step process of defining the dream, finding funding and everything that needs to happen before your construction/expansion project can even break ground. Gain insight into who has the authority to regulate your business, how to find them, what their guidelines are, where those come from and how to cope with overlapping or seemingly conflicting regulations for spirits producers. Learn the critical milestones, common pitfalls and best practices. Audience questions will be taken throughout the session.
Jason Hevelone, , CopperMuse Distillery
Scott Moore, NCARB Certified Architect, Dalkita Construction
Master Chef Victor Matthews will schedule private sessions with craft spirits producers for aroma and taste analysis of their distilled spirit. Chef Matthews will provide notes on aromatic and taste components and will recommend food pairings and compatible cocktail ingredients.
After short statements, the panelists will engage attendees in a roundtable Q&A discussion regarding assessment of market opportunities and corresponding distribution alternatives, evaluating your current distribution methods, steps to strengthen current practices, when to change your strategy.·
o Moderator: Craig Engelhorn, Head Distiller, Spirit Hound Distillers
o Panelist: Buz Dabkowski, Colorado Market Manager, Blue Ridge Spirits
o Panelist: Ken Kodys, Spirit Specialist- Northern Colorado, Republic National Distributing Company