CONFERENCE QUESTIONS & QUESTIONS FOR SPEAKERS

Click the button for any session to submit a topic area and the question(s) you have.  The questions are received as anonymous, but you have the option to enter your name.


Continental Breakfast in Expo Hall

8:00am – 9:00am

Sponsored by Seguin Moreau Cooperage, building on nearly two centuries of tradition and consistently delivering top-quality oak for your barrel programs.

  • Complimentary buffet for registrants
  • Introduction of exhibitors
  • Meet and greet fellow attendees
  • View exhibit booths

Opening Session: Opportunities & Challenges for Craft Spirits Producers

9:00am – 10:00am

Welcome and Introductions

  • Dominick D. Sekich, Partner, Moye White

Opening Presentation: Opportunities & Challenges for Craft Spirits Producers—Regional, National and International Marketplace Trends

  • Michele Famiglietti, Senior Vice President, Member Relations, Distilled Spirits Council of the U.S.

Exclusive Pre-Release Preview: Footage from The Whiskey Film, a full-length documentary about the American craft distilling industry

  • Thomas KolickoDirector and Executive Producer of The Whiskey Film and ofCrafting a Nation, a documentary film about the U.S. craft brewing industry.

Complimentary Spirits Nosing Service

10:00am – 3:00p

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.  

Click for more details and to schedule your session >>

Management Challenges and Guidelines for New Facility Construction & Expansion

11:00am – 12:00pm

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
  • Dominick Sekich, Attorney, Moye White

Lunch On Site

12:00pm – 1:00pm

Sponsored by BSG Distilling, committed to supplying the growing craft distilling community with the best ingredients from around the world.

  • Complimentary catered buffet lunch for registrants
  • Meet exhibitors at their booths
  • Network with fellow attendees

Science and Innovations in Spirits Production and Aging

1:00pm – 2:00pm

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, 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.

Financing Business Growth and Operations

1:00pm – 2:00pm

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
  • Trish Rogers, Chair, Business Section, Moye White
  • Margaret Havran, Loan Officer, Colorado Lending Source

Closing Session: Marketing and the Brand Ambassador

2:00pm – 3:00pm

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.

  • Billie Keithley, Liquid Chef, Breckenridge Distillery
  • Sebastien Gavillet, Chief Operating Officer, Wine Aromas, Inc., and The International Whisky Competition.
  • (Additional panelists to be announced.)

Post-Conference Special Programs

3:00pm – 4:00pm

Flash Consultations with Moye White

  • 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!