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Facebook is now reminding me to remember with those reminders of where we were and what we were doing a year ago this time… it tends to put things in perspective on how far we have come in the last year with our little distillery.
Sometimes I’m so caught up in the day to day distilling, reporting, bottling, and occasionally breathing I forget to remember how much we have accomplished in the last year.
Just a few minor wins add up to where we are today; we planted and harvest a very successful crop of potatoes and corn, we were approved for our manufacturer license, business license, and liquor license. We completed the tasting room a few months behind schedule but completed none the less, during the snowiest winter we’ve seen in years! Purchased and installed the distilling equipment; and now we are on our 4th batch of Vodka, first batch of infused Vodkas, and have the whisky-ish spirit ready for bottling we just need the label to go along with it.
The dreams of Gin are just starting to take hold; I keep stumbling across inspirations to create a profile that will convert the even the anti-gin drinkers to keep a bottle Jackknife Gin handy for any occasion.
Along with all that I finally am saying good bye to my corporate job that I have had for the past 8 years and even though it is exciting to be branching out on my own I will be sad to say good bye. However now that I have my mornings free to enjoy a leisurely coffee before I fire up the still I’m sure I won’t be sad for long.
Right now, we are looking forward to being part of the Fraser Valley Indie Festivals this summer with Loving Local; as well as Hopscotch in Vancouver in the fall and The Meat and Cheese Festival in Yaletown in September. Keep an eye out on our events page to know where we will pop up next.
Opening weekend of the tasting room
After much anticipation, We have opened the Roots and Wings Tasting Room in Langley beside our Distillery. For those of you that joined us on opening weekend Thank you; although it was not the grand opening it was nice to see all the familiar faces and several new ones.
If you were there you know that we were facing some technical difficulties with our debit and credit machines; it was a cash only kind of day, which turned out to be just fine with most of you. I very much appreciate the flexibility. I know now why they say to have a soft opening with friends and family only, so when these things happen you don’t have to feel overly stressed.
We somewhat had a soft opening … the friends and family came … and we put it on social media that it was a soft opening but sure enough the very first customers had to be total strangers; but they took it in stride (a lot better than I did).
You would think I would understand technology and the need to unplug and reboot since that is the type of work I do in my other job, but no that is not what happened. My mind went blank, I misplaced my phone to call the help line, I couldn’t find an account number to save my life, and more customers kept coming in…. right about that moment I wanted to unplug myself and reboot.
If it were only that easy … instead I just had to say with the sincerest apologies that we couldn’t take plastic but we would happily serve you Vodka regardless.
Moral of this blog … Cash is King… technology fails… soft openings are recommended… Vital Vodka is worth the wait…
Tasting Room is now open Saturday and Sunday 11am to 5pm… see you soon.
This is a virtue I was not blessed with … wit occasionally ... sarcasm usually but not the ever-desired patience. Years ago, I thought it was the MC1R gene that also gives me the red hair, pushed out the other gene needed for patience but I have since been ‘google-educated’ that patience is in fact not a gene but a learned behavior. So, I am happy to report for all of you other patience challenged out there, that there is hope for us after all.
I’ve always been aware of this shortcoming but have managed to make do without offending too many people along the way … however it has become painfully noticeable on the day long distilling days that average 14 to 16 hours. Luckily the excitement of seeing the pristine crystal clear spirits pour out of the parrot provides me with enough endorphins to outweigh the frustrating part of waiting to make the right cuts, to monitor the temperature correctly, to ferment fully, and to get the most out of a low and slow distillation.
Since Roots and Wings Distillery is a small batch distillery (at the moment), I know that it is just a matter of time before we move into a rhythm that doesn’t require me to constantly monitor every second like a hawk waiting at a mouse hole; but in the meantime, this hawk hoping this is just the ticket to a learned behavior called patience.