The Montana Distillery
| Type | Vodka and Gin |
|---|---|
| Manufacturer | The Montana Distillery |
| Country of origin | Eureka, Montana |
| Introduced | ca. 2009 |
| Alcohol by volume | 30% – 50% |
| Proof (US) | 60 – 100 |
| Website | http://mtdistillery.com |
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The Montana Distillery is a vodka and gin distillery located on Woody St. in downtown Missoula, Montana. It was founded in 2014 by Mark and Sharie Hlebichuk who brought operations to Missoula after buying the Flathead Distillers company from Dave Lehenky in 2012. Today the distillery is known for spirits made from Montana/ Idaho sugar beets and other natural ingredients which contributed to its reputation.[1]
History[edit]
The Montana Distillery opened its doors in Missoula officially on December 13, 2014 after being bought from Dave Lahenky in 2012 by Mark and Sharie Hlebichuk. The company was founded under the name Flathead Distillers in 2009. It ran operations out of Eureka, Montana. At the time distilleries were few, yet, rising in number across the nation. In 2009, and even until 2012 when Mark and Sharie bought the distillery, there were 100 to 150 distilleries in the United States.[2] By 2015 however, when the craft alcohol industry began its boom, that number increased to nearly 1,000.[3] Since the two distilleries were the same company under different names, the Montana Distillery was titled the third oldest distillery in Montana, second oldest vodka distillery in Montana, and the oldest distillery since the prohibition in Montana.
Under the old management, the distillery hit a decline which led Mark and Sharie to buy the company off of Lahenky and move operations to Missoula. Flathead Distillers only produced vodka, and the flavors only came in three different varieties: cherry, coffee, and vanilla.[4] Today, Mark and Sharie expanded their market to include gin, seven other flavors of vodka, and soon whiskey. Their spirits won several awards throughout the years and continue to do so today. Differences between the old distillery in Eureka, and the new one in Missoula, included differences in methods of distilling, areas of sale, and the overall look of the product. Today, The Montana Distillery generates most of its profit from its taproom rather than through distribution to local liquor stores (which was the main crux of sales for Flathead Distillers). On average, Flathead Distillers sold 17 12- bottled cases a month through distribution.[5] However, with the new distillery in Missoula, more months than not, the tasting room covers expenses more efficiently than their other forms of sales. Because of this, and the distillery’s growing recognition, there emerged a balancing act between keeping enough bottles in house and meeting the demands for liquor stores around the state.[6]
The old label was much more colorful and consisted of a man tipping his cowboy hat to reveal a flat head, however, because of the decline of product quality there grew a stigma behind the logo. This called for the need to change the label on their bottles. Now, Montana Distillery has a much more modern looking label with more northwestern colors like blue and green to give a more regional feel.
Methods such as using sugar beets for distilling carried over, however, The Montana Distillery used several more technical methods of production to keep the quality in their product . All the new recipes used by Mark and Sharie are their own recipes.[7] When taking advertising into consideration, Flathead Distillers used a more traditional way to advertise their product. Lahenky used posters, taste tests, networking, and other more traditional forms of advertising.[8] The Montana Distillery, on the other hand, has used its recognition through awards, competitions, and getting involved with community events, such as the local Brew Fest and the River Roots Festival in downtown Missoula, to commercialize their drinks.[9]
When moving to Missoula, Mark and Sharie found that distilleries which possessed approved alcohol licensing were flourishing even though their spirits were terrible. This was because the industry needed to mature. However, the process to get licensed and to get operations underway proved to be very long, costly endeavor for Mark and Sharie. Under a Montana state law, passed in 2006, for a distillery to be licensed the distiller needed a building, all of the equipment set up, and operations ready to go for state inspections. The building itself had cost them $100,000 worth of time and effort to prepare for operations. For a couple of years, Mark and Sharie ran operations out of their garage because of complications with getting their building ready for business.It took the Montana Distillery eleven years to get to where it is now because of all of the legal and financial hindrances, despite only being in actual operation at their current location for four years.
The couple’s goal of coming to Missoula was to expand micro-distilling in the city. Today, they have a friendly competition with other distilleries because of this mission. They give tours, and educate newcomers of their establishment, to expand people’s interest in distilling so they can help contribute to the industry’s growth. The different focuses of other distilleries in Missoula, being the spirits which were provided, allowed room for Mark and Sharie to perfect their vodka while other distilleries worked on spirits such as whiskey and gin.[10]
Products[edit]
All of The Montana Distillery’s products are made on sight. With the use of Montana/Idaho grown sugar beets, the owners are able to take advantage of a naturally sweetened drink which can compete in the micro-distilling industry, as well as, contribute to the greater Montana economy. The Montana Distillery’s products do not contain any artificial flavors or colors. Due to natural separation processes, drinks taste different when taken straight from the shelf rather than after the bottle is shaken.
As all distillation takes place in the same building as customers are served drinks, the ability to have a large scale, mass production business is unavailable. However, that does not stop The Montana Distillery from being able to produce 200-400 times distilled vodka. With the use of a still, hand built by Mark and a colleague (reminiscent of an old moonshine operation), The Montana Distillery is able to provide for its customers.
Previous ownership operated with only three flavors: cherry, coffee, and vanilla. As Mark and Sharie took over the business, they were able to expand their products and keep a consistency that was worthy of praise. Their vodkas are all based with their signature, gold medal winner Woody St. Premium. The natural sweetness of the Woody St. Premium is the only sweetener used in the production. This opens the door to expansion. Flavors such as raspberry, huckleberry, vanilla, cherry vanilla, and coffee could be produced without adding sugars, or different flavors, other than the most natural. For those looking away from the sweeter side of things, there are flavors such as cucumber, ginger, pepper, or bacon. Having branches of flavors gave the owners an ability to capture a range of customers with very different flavor needs. And those who do not want vodka, The Montana Distillery offers the Fallen Dove Gin who’s name gives commemoration to a time of outlaws and prohibition as a fallen dove refers to women succumbed to the life of a brothel.
The Montana Distillery was a champion of several awards. A bronze, silver, and gold award were given by the Los Angeles International Spirits Competition from 2014 to 2016. In 2016, Woody St. Premium scored a 90-mark which gave The Montana Distillery the title of the only American micro-distillery to earn such high regards that year. In 2015, they earned a silver from the American Distilling Institute. Most recently, at the San Francisco World Spirits Competition in 2017, The Montana Distillery earned a double gold for their Fallen Dove Gin. The double gold is given when every judge awards the spirit a gold.[11]
See Also[edit]
References[edit]
- ↑ Erickson, David (January 3, 2015). "New Missoula distillery uses sugar beets to produce unique vodka". Ravalli Republic. Retrieved March 28, 2018.
- ↑ Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana.
- ↑ David Erickson, “New Missoula Distillery Uses Sugar Beets To Produce Unique Vodka,” Ravalli Republic, January 3, 2015, (accessed March 21, 2018).
- ↑ Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana.
- ↑ Myers Reece, “Flathead Vodka: The Spirit of Big Sky” Flathead Beacon, May 4, 2010, http://flatheadbeacon.com/2010/05/04/flathead-vodka-the-spirit-of-the-big-sky/ (accessed March 21, 2018).
- ↑ Peter Friesen, “Events and Tourism Keep Two Missoula Distilleries Busy,” The Missoulian, June 24, 2017, http://missoulian.com/entertainment/events-and-tourism-keep-two-missoula-distilleries-busy/article_44065080-3e1b-5f19-a06c-9a47a86cd0fc.html (accessed March 21, 2018).
- ↑ Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana.
- ↑ Myers Reece, “Flathead Vodka: The Spirit of Big Sky” Flathead Beacon, May 4, 2010, http://flatheadbeacon.com/2010/05/04/flathead-vodka-the-spirit-of-the-big-sky/ (accessed March 21, 2018).
- ↑ Peter Friesen, “Events and Tourism Keep Two Missoula Distilleries Busy,” The Missoulian, June 24, 2017, http://missoulian.com/entertainment/events-and-tourism-keep-two-missoula-distilleries-busy/article_44065080-3e1b-5f19-a06c-9a47a86cd0fc.html (accessed March 21, 2018).
- ↑ Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana.
- ↑ Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana.
Bibliography[edit]
Erickson, David. “New Missoula Distillery Uses Sugar Beets To Produce Unique Vodka,” Ravalli Republic, January 23, 2015, http://ravallirepublic.com/missoula/business/local/article_e311ff25-8349-500a-8178-31d52390b63e.html (accessed March 21, 2018).
Friesen, Peter. “Events and Tourism Keep Two Missoula Distilleries Busy.” The Missoulian, June 24, 2017.
“Making Better Premium Products,” Montana Distillery, accessed March 21, 2018, http://www.flatheadvodka.com/our-products2.html
"The Montana Distillery." Sustainable Lumber Company. December 31, 2014. Accessed May 03, 2018. http://www.sustainablelumberco.com/2014/12/the-montana-distillery/.
Reece, Myers. “Flathead Vodka: The Spirit of Big Sky.” Flathead Beacon, May 4, 2010.
Oral Interview, April 23, 2018, by Devin Reed and John Rogoz at The Montana Distillery in Missoula, Montana. Digital recording and transcription in the possession of Kyle G. Volk, University of Montana
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