"We had this image of a tandem bike, with a man and woman riding this old school tandem bike with early 1900s clothing on this highwire, and it just sort of hit,"
Will any of them make a Salted Caramel Whiskey? That's what I want.
"Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store?"
This is not a fault of the brewery. You need to research state law.
(5) the brewery must sell the beer at the licensed premises at a price approximating retail prices generally charged for identical beverages in the county where the licensed premises are located; and
The breweries would love to sell at a discounted rate, but are required to match retail prices. You can thank the large distributors for lobbying in a way to get that in the books. Anyways, the HB 4572 was a game changer for breweries in the state and very beneficial to the craft beer market.
"I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived."
Huh? Palmetto Brewery is in the peninsula (in the ghettoish part) and has been thriving since 1993. Southend, despite the fact that their beer isn't a favorite of craft beer lovers, has been pumping out brew for well over a decade. Are you talking about T-Bonez brewpub thing? Most would agree that if you don't make good beer, it will be hard to survive as a brewery. In the ever growing craft beer market, there is plenty of room for more brewpubs in this area. I have no doubt they will survive if the product is good. Just like these distilleries.
If they are able to sell stuff directly from the distillery, then I hope they pass on the savings of having to go through a middle man to the customer. Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store? Locals who bother to travel to a local maker should receive some sort of reward. I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived.
As a Texan I believe that if you cannot smoke a brisket, then you cannot BBQ. Texans believe that it shouldn't matter if the ribs have sauce on them or not. The meat should speak for it's self.
Yikes. A mini BBQ war is raging.
"Is there any particular reason to operate a distillery in a downtown?"
Encourage visitation to sampling room.
Help sell bottles on site, which makes additional profit without the middle man.
Gets the name out there and acts as a form of advertisement.
Personally, I wouldn't open in downtown, but that is because I don't like dealing with traffic and high property costs. However, I can see why they would choose this path.
Is there any particular reason to operate a distillery in a downtown?
Wow, two on King Street! I'm looking forward to trying all of them.
Can't wait to try some of these.
Whoa whoa whoa....this a family biz guys. keep it clean or ill tell mom to come down to the basement and clean your mouths out with soap.
Best, and maybe only place to get a great tomato and mozzarella sambo in town.
Txakoli not txacoli
What else is he going to be smoking...? Sorry, too easy...
One of the great things about this transition is that Al is going continue to smoke the pork... and more.
This is great news. David understands what the Burbage's have done for this neighborhood and he wants to ensure that neighborhood feel continues. I hope he can smoke pork half as well as Al!
This Pronghorn is sticking to his Islays.
I'd love it if rum became the "it" spirit and bourbon was shunned as a hillbilly drink. That would make all those single-barrel varieties way cheaper!
If you think Gosling's gets its color from Bourbon barrels, then I'd like to discuss a certain real estate opportunity with you involving the Cooper River Bridge.
Looks like the CP has another "restaurant" in their back pocket. Congrats rep reign, enjoy ur three months of staying in business......until tourist season is over. Then we will welcome a new craft beer bar into ur spot in the fall. And bid u a farewell
Okay, this is just freaky. In their first cookbook the Lee Brothers acknowledge Peter Milewicz, one of the founders of Steven Duvall Catering. I am close friends with Peter and after the Lee Brothers burst onto the scene he talked about how he frequently did dinner parties for the Lees in the 1980's and the boys spent a lot of time in the kitchen with him. It's pretty awesome to see this come full circle and now the Lee Brothers are working with the company that helped them develop an interest in the food industry.
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