Starting a distillery is no easy task and figuring out how to bank roll it is even harder. Do you tie up all your money into equipment and wait a few years and hope the whiskey is good or is it smarter to supplement that with some sourced product? But beyond that, how do you scale, distribute, and sell? Scott Schiller from Thoroughbred Spirits Group has launched 30 distillers, designed over 50 brands, and facilitated 3 successful exits. He joins the show to talk about everything I just mentioned, but Scott also has a fascinating family history with spirits where he learned how to distill with his grandfather at an iconic Chicago tavern called Bucket O Suds.
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- Heaven Hill Distillery has been lifting America’s spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com.
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- How did you get into this industry?
- What company did your family start in Chicago?
- What is Bucket O Suds?
- Tell us about the distillery.
- Talk about one of your early successes.
- How do you approach the conversations with clients about scaling?
- Do you see a lot of NDPs that previously bottled older whiskey and now can’t get it?
- Are a lot of people starting to scramble because there isn’t as much access to aged whiskey?
- How do you advise someone on distribution?
- Do you ever have to tell clients sourcing might not work for them?
- How do you start conversations with potential clients ?
- Talk about bottle pricing.
The post 329 – To Source or Not To Source with Scott Schiller, Executive Director of Thoroughbred Spirits Group appeared first on BOURBON PURSUIT.
Source: Bourbon Pursuit