Join Us for a Tasting at Western Reserve Distillers

Road Trip!

Western Reserve Distillers – Lakewood, Ohio

Join us on our Road Trip, visiting Craft Distillers across America! In this video we stopped in Lakewood, Ohio to explore Western Reserve Distillers.

Get to know their unique process behind their products and how the distillery came to be. Sit down with us as we chat with Ann Thomas, Co-Founder, alongside her husband Kevin. We’ll hear all about the ins-and-outs of Western Reserve, including an introduction to a couple of special agave-based distillates fashioned after Tequila.


Western Reserve Distillers is a family owned and operated Organic Craft Distillery founded in 2014. We are proud to be producing award winning, world class spirits in Lakewood, Ohio, just a few miles west of downtown Cleveland, as Ohio’s first and only USDA certified organic craft distillery.

Western Reserve Distillers vodkas, gins and some bourbons and whiskeys are distilled using 100% organic grains from Twin Parks Organic Farm which is approximately 75 miles from the distillery. Our rum is distilled using 100% organic dark molasses from the Louisiana Delta and our agave spirits are made from 100% organic blue weber agave from Jalisco, Mexico.

In a world where bigger is always considered better, we have opted to follow a different path. Each and every one of our products are carefully crafted with an attention to detail often lacking in the products produced by major brands today. We have high standards here at Western Reserve Distillers and if we aren’t happy with what we are tasting, it doesn’t go into a bottle or a barrel. We believe that taste makes the difference.

Western Reserve Distillers

Distillery Highlights

0:05 – Suzanne’s introduction

0:39 – Distillery Tour begins

2:51 – Sit down interview begins/Learn about Western Reserve

5:05 – What is an Organic Distillery?

6:03 – Spelt Vodka Tasting

6:40 – Talking Western Reserve Logo

8:01 – Organic Silver Rum Tasting

9:22 – Agave Spirits Tasting

10:30 – Organic Peat Whiskey and Organic Bourbon Tasting

11:15 – 4 and 6 Year Straight Rye Whiskey Tasting

12:17 – Getting to Know the Bottle Design

13:53 – Getting to Know the Name of the Distillery

15:29 – Photo slideshow, ending of video

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Read the transcript


00:00:08.080 –> 00:00:12.341
Suzanne: Hi I’m Suzanne Henricksen, a researcher
and storyteller by trade, and a world

00:00:12.341 –> 00:00:16.800
explorer; drink-local enthusiast by heart
i’m traveling the world to celebrate and

00:00:16.800 –> 00:00:21.680
share the people, the process, the stories
and the innovations behind craft alcohol

00:00:21.680 –> 00:00:29.840
and I can’t wait to share our amazing finds with
all of you so let’s get drinking Crafty Cask style.

00:00:29.840 –> 00:00:39.305
[Upbeat music]

00:00:39.807 –> 00:00:40.985
Suzanne: this is quite the operation.
Ann: Well, thank you!

00:00:40.985 –> 00:00:42.576
Suzanne: I’m very impressed.

00:00:42.640 –> 00:00:48.320
Evan: Yeah very cool and I love that it’s like
you know being able to repurpose something

00:00:49.280 –> 00:00:51.600
like you mentioned from what 1915?

00:00:51.600 –> 00:00:52.400
Ann Thomas: Yes

00:00:52.400 –> 00:00:56.357
Ann: so the building was actually constructed before
the City of Lakewood was incorporated

00:00:56.390 –> 00:00:57.024
Suzanne: Wow!

00:00:57.024 –> 00:00:59.256
Ann: So watch your step.

00:01:03.808 –> 00:01:04.490
Ann: um…

00:01:06.028 –> 00:01:07.119
Ann: And –

00:01:07.119 –> 00:01:16.219
Suzanne: oh it smells good, and it’s warm, and it’s….the distill’s all lit up and in action and ready to go..

00:01:16.219 –> 00:01:22.334
Ann: They must’ve finished the run. Um, so what we do is we go through a full stripping run, of all of our products and

00:01:22.480 –> 00:01:23.951
Ann: we capture everything that comes off

00:01:23.984 –> 00:01:24.852
Evan: Okay.

00:01:24.885 –> 00:01:28.289
Ann: and-then we’ll do a final distillation so we kind of clean up the spirit first

00:01:28.322 –> 00:01:29.023
Suzanne: yeah

00:01:29.123 –> 00:01:32.000
Ann: and then we’ll put it through and then we’ll collect our hearts.

00:01:32.560 –> 00:01:33.149
Ann: Here, upstairs.

00:01:33.149 –> 00:01:33.834
Even: Oh, okay

00:01:33.834 –> 00:01:39.300
Ann: So we have um four floors and a basement
so we have basically 22,000 square feet

00:01:39.333 –> 00:01:40.034
Suzanne: Wow

00:01:40.034 –> 00:01:44.472
Ann: um and right now we have- How many barrels do we have aging, do you know?

00:01:44.754 –> 00:01:45.989
Kevin Thomas: A little over a hundred.

00:01:45.989 –> 00:01:46.489
Suzanne: A little over a hundred?

00:01:46.831 –> 00:01:47.465
Evan: Okay.

00:01:47.840 –> 00:01:53.840
Ann: So at this point all of our grains go
to the front of the second floor um up there, and we start aging them

00:01:53.840 –> 00:01:55.432
Evan: Gotcha

00:01:55.432 –> 00:01:57.269
Ann: And then we’ve got two more floors

00:01:57.520 –> 00:02:01.622
Evan: Do you kind of rotate them through uh for um temperature-

00:02:01.655 –> 00:02:02.155
Ann: We haven’t-

00:02:02.155 –> 00:02:02.959
Evan: No?

00:02:02.959 –> 00:02:04.291
Suzanne: Is the temperature controlled at all or?

00:02:04.291 –> 00:02:05.000
Ann: It is temperature controlled.

00:02:05.000 –> 00:02:05.500
Evan: Okay.

00:02:05.500 –> 00:02:06.496
Suzanne: it is controlled? okay. Yep.

00:02:06.635 –> 00:02:12.106
Ann: Yep. of the things you know, because
we don’t have- you know we’re not in Kentucky we’re

00:02:12.106 –> 00:02:16.222
Ann: not in a big house so we don’t have like those serious extremes

00:02:16.222 –> 00:02:16.766
Evan and Suzanne: Right.

00:02:16.766 –> 00:02:26.720
Ann: it is something to you know- and again, you know also with bourbon when it’s in a barrel if it gets below like 40 degrees- 45 degrees it tends

00:02:26.720 –> 00:02:29.030
Ann: to slow down um aging it

00:02:29.030 –> 00:02:29.530
Evan: Sure

00:02:29.530 –> 00:02:32.776
Ann: it doesn’t move as much
so again trying to keep the temperature on that floor like up to like 50-

00:02:32.776 –> 00:02:35.290
Kevin Thomas: the key to agave is making sure it feels like Arizona

00:02:35.290 –> 00:02:36.827
Evan: Yeah it makes sense!

00:02:36.827 –> 00:02:38.712
*all laugh*

00:02:38.712 –> 00:02:41.818
Suzanne: Probably needs to be about 30
degrees hotter and a little dryer

00:02:41.818 –> 00:02:44.905
*laughter* Kevin: It’s not like the winter time

00:02:44.905 –> 00:02:50.908
[Upbeat music]

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Suzanne: tell us all about Western Reserve I don’t know a lot about this facility which is super fun like I love-

00:02:56.397 –> 00:03:01.202
Ann: So, um, so, we opened our doors in
2018. My husband and I are the co-founders

00:03:01.202 –> 00:03:04.481
Ann: um we started 2014.

00:03:04.481 –> 00:03:04.981
Suzanne: Okay.

00:03:04.981 –> 00:03:05.481
Ann: I guess um…-

00:03:05.481 –> 00:03:06.735
Suzanne: What made you start?

00:03:06.735 –> 00:03:10.139
Ann: he came to me with this idea of starting a craft distillery

00:03:10.976 –> 00:03:12.939
Ann: I had no idea what one was

00:03:12.939 –> 00:03:13.439
Suzanne: Yeah

00:03:13.439 –> 00:03:16.613
Ann: At all.
So he explained to me what it was and I was like

00:03:16.613 –> 00:03:18.784
Ann: ‘oh! okay we’ll have fun-‘

00:03:18.784 –> 00:03:19.284
Evan: Yeah!

00:03:19.284 –> 00:03:22.509
Ann: You know thinking that he was just like snowballing you know or throwing out-

00:03:22.509 –> 00:03:25.185
Suzanne: it would work its way
out of his system but he’d go explore

00:03:25.185 –> 00:03:31.860
Ann: So then he came to me a few weeks later with a uh business plan and 10 year projections

00:03:31.860 –> 00:03:32.753
Evan: Oh wow he’s serious

00:03:32.753 –> 00:03:33.804
Ann: I’m like ‘oh crap’

00:03:33.804 –> 00:03:39.520
Ann: I always tell people ‘when we started this I drank Red Wine, Rosés, or Zinfandel

00:03:39.520 –> 00:03:42.160
Ann: um white wine gives me migraines so I can’t enjoy

00:03:42.160 –> 00:03:45.393
Suzanne: Interesting! Usually that’s red wine for a lot of people – that’s so interesting

00:03:45.488 –> 00:03:51.179
Ann: I know. Total opposite um
and I drink Tequila in Margarita and Vodka in a Cosmo

00:03:51.179 –> 00:03:53.340
Ann: and that’s it that’s like what I drink

00:03:53.340 –> 00:03:54.094
Evan and Suzanne: Sure. Yeah.

00:03:54.094 –> 00:03:56.050
Ann: So when we decided to do this well obviously

00:03:56.050 –> 00:03:59.722
Ann: I was going to drink a little bit more right so
we did we jumped in-

00:03:59.722 –> 00:04:01.283
Suzanne: tough part of the job I know

00:04:01.283 –> 00:04:01.783
Ann: Right?

00:04:01.783 –> 00:04:02.683

00:04:02.683 –> 00:04:08.177
Ann: So we like jumped in we started taking classes
um we did online classes we did some in-person classes.

00:04:08.177 –> 00:04:14.516
Ann: We read. Um, my husband’s background is
engineering, chemical, and mechanical, so he picked up

00:04:14.516 –> 00:04:18.526
Ann: on the science stuff very quickly um-

00:04:18.526 –> 00:04:20.560
Suzanne: I feel like that’s a common part of this kind of story that

00:04:20.560 –> 00:04:24.472
Suzanne: there’s usually one person in the relationship
who has some kind of a science background

00:04:24.472 –> 00:04:25.342
Ann: They have to

00:04:25.342 –> 00:04:26.559
Suzanne: that feels kind of confident that-

00:04:26.559 –> 00:04:28.765
Ann: You know getting into this I’m like ‘Oh my god-

00:04:28.765 –> 00:04:29.265
Suzanne: Yeah

00:04:29.265 –> 00:04:31.820
Ann: Could you work, if your brain didn’t work like that

00:04:31.820 –> 00:04:32.320
Suzanne: Yeah..

00:04:32.320 –> 00:04:34.884
Ann: I don’t know how people could do this, if there isn’t somebody that does it

00:04:34.884 –> 00:04:35.384
Suzanne: Right.

00:04:35.384 –> 00:04:40.700
Ann: I would have been lost I mean I could I could
make a recipe but then every step that comes after-

00:04:40.700 –> 00:04:41.245
Suzanne: Sure

00:04:41.245 –> 00:04:42.092
Ann: Like I would have to read it daily-

00:04:42.092 –> 00:04:43.349
Evan: The fine tuning of it

00:04:43.349 –> 00:04:50.720
Ann: Right.
So um that’s how we got started um and we decided that we would be organic so

00:04:50.720 –> 00:04:51.220
Suzanne: Wow!

00:04:51.220 –> 00:04:53.357
Ann: We are Ohio’s only certified organic distillery

00:04:53.357 –> 00:04:53.857
Suzanne: Wow!!

00:04:53.857 –> 00:04:55.768
Ann: and also USDA Certified Organic

00:04:55.768 –> 00:04:56.268
Evan: Cool!:

00:04:56.268 –> 00:04:58.618
Suzanne: Nothing like raising the bar even higher for yourself

00:04:58.618 –> 00:05:02.081
Ann: Great!
you know if you’re going to do it, just do it, just do it!

00:05:02.081 –> 00:05:07.034
[Upbeat music]

00:05:07.034 –> 00:05:13.512
Ann: Well basically it’s the same as an organic vineyard um
we get all of our grain daily, all organic, um

00:05:13.628 –> 00:05:18.642
Ann: all of our fermentable grains come from a farmer
about 75 miles from here so it’s still in Ohio

00:05:18.818 –> 00:05:24.479
Suzanne: Is that part of the organic certification?
Does it have to be local like that or that’s just something you guys do? Okay. Yep.

00:05:24.479 –> 00:05:27.588
Ann: But there aren’t a lot of working in farmers as you probably know

00:05:27.588 –> 00:05:28.088
Suzanne: Sure

00:05:28.088 –> 00:05:31.277
Ann: Um so even trying to find one is difficult

00:05:31.277 –> 00:05:36.807
Suzanne: and they have to be ‘Certified Organic’ right, they can’t be like ‘we are technically organic we’re just not paying the fees’ right okay

00:05:36.807 –> 00:05:41.440
Ann: So you have to be Certified. Um so the farmer we found
has been farming for about 40 years

00:05:41.440 –> 00:05:47.448
Ann: um 1400 acres so he didn’t have to worry
about overspray from other farms.

00:05:47.448 –> 00:05:47.948
Suzanne: Right, sure.

00:05:47.948 –> 00:05:56.763
Ann: So um, and we have heirloom seeds, we got from him, because of it being organic, we have things Hybrid-ized. We have things being multiplying for years, and years and years.

00:05:56.763 –> 00:06:01.320
Ann: So it’s clean, its heirloom, it’s, so it’s, it’s turned out beautifully for us.

00:06:01.482 –> 00:06:03.415
[Upbeat music]

00:06:03.525 –> 00:06:07.735
Suzanne: That Speldt Vodka is crazy it’s so fun.

00:06:08.101 –> 00:06:12.169
Ann: It’s, it’s seriously, when we- it was interesting when we made it

00:06:12.169 –> 00:06:15.904
Ann: um we were finally done with it
and we filtered and everything and-

00:06:15.904 –> 00:06:25.370
my husband was using- you know we got the- we had just a small
bit of it at the house and he was like ‘oh my god you have got to try this.’

00:06:25.370 –> 00:06:33.216
Ann: and he gives me a cup with ice he was like ‘just
drink it’ and we probably both had two- just the vodka-

00:06:33.309 –> 00:06:33.809
Suzanne: Yeah.

00:06:33.809 –> 00:06:35.837
Ann: And, like ‘whoa!’

00:06:35.837 –> 00:06:37.490

00:06:37.490 –> 00:06:37.990
Suzanne: Yeah, for sure.

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[Upbeat music]

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Ann: That actually represents our granddaughter, um, her
name is Isabelle and we call her Izzy B so she

00:06:49.920 –> 00:06:51.228
Ann: is the ‘Bee’ in our logo so

00:06:51.228 –> 00:06:51.820
Suzanne: Cute!

00:06:51.820 –> 00:06:56.800
Ann: So our logo is a compass um
and the arrow points at a ‘Bee’ um and it’s just her

00:06:56.800 –> 00:07:03.920
Ann: she’s our turner, um, and the way the compass is set
up um if you hold it over- if it was blown up and

00:07:03.920 –> 00:07:08.894
Ann: you hold it over the state of Ohio the arrow
basically points to where Lakewood is in Ohio

00:07:09.140 –> 00:07:10.000
Suzanne: Sorry, what?

00:07:10.000 –> 00:07:11.497
Ann: where Lakewood is in Ohio

00:07:11.497 –> 00:07:12.113
Suzanne: Oh! Okay!

00:07:12.113 –> 00:07:13.581
Ann: So relatively in the same spot-

00:07:13.581 –> 00:07:14.613
Suzanne: Cool!

00:07:14.613 –> 00:07:16.756
Anne: um, and so when we started this being

00:07:16.756 –> 00:07:25.697
Ann: a family business um she was six, yeah, so you know
she can’t drink, and she’s, she’s 12, she can’t drink it

00:07:25.697 –> 00:07:29.600
Ann: she can’t sell it she can’t you know,
do anything with it um but she does come in and

00:07:29.600 –> 00:07:35.200
Ann: work now like she, all of our premium bottles,
the labels, are hand written and she’ll come in

00:07:35.200 –> 00:07:39.440
Ann: and she’ll do that um, she was just here on Monday,
so she was filling out the labels then she’ll bottle-

00:07:39.440 –> 00:07:46.220
Ann: she’ll label the bottles, um and I have- manages a
a better job than some adults, puttin’ the labels on straight yeah

00:07:46.613 –> 00:07:47.229
Suzanne: Thats great.

00:07:47.229 –> 00:07:52.569
Ann: So to incorporate her into the family
business the only way we could do that was ‘Bee’.

00:07:52.569 –> 00:07:53.300
Suzanne: Yeah.

00:07:53.300 –> 00:07:59.486
Ann: so we had a designer create his own- he created
the bee, so it’s designed specifically for us

00:07:59.486 –> 00:08:01.116
Suzanne: That’s nice! That’s so sweet.

00:08:01.116 –> 00:08:04.829
[Upbeat music]

00:08:05.200 –> 00:08:07.920
Ann: We want to do the entire spirit’s portfolio so we

00:08:07.920 –> 00:08:10.711
Ann: have everything so we knew
what rum had to be in there

00:08:11.302 –> 00:08:16.121
Ann: But then, you know, so none of us really like Rum. What are we gonna do?

00:08:16.121 –> 00:08:22.796
Ann: Taking- again, classes, learning more about
it um and deciding to go with

00:08:22.796 –> 00:08:32.532
Ann: um the molasses as opposed to sugarcane. Um was, for
us, was our favorite once we started doing that ‘oh! oh! we like that!’

00:08:32.532 –> 00:08:33.032
Suzanne: Yeah.

00:08:33.032 –> 00:08:39.676
Ann: Um, and at the time when we first started
we had a um, Mixologist working for us that was

00:08:39.676 –> 00:08:45.975
Ann: big into the tiki scene so Rum was like
his thing so he was like really was our-

00:08:45.975 –> 00:08:47.474

00:08:47.680 –> 00:08:52.240
Suzanne: Come on it’s a good pose you got a good brick
wall behind you you’re geeking out with some

00:08:52.240 –> 00:08:54.192
Suzanne: agave spirits

00:08:54.192 –> 00:09:00.000
Ann: Um so he was really like, we
really, like okay so we need you to help us

00:09:00.000 –> 00:09:07.634
Ann: hone in on this and so the same thing when
we got the molasses and that’s what we got from him was like ‘oh! oh I like this one!’

00:09:07.634 –> 00:09:10.160
Ann: So when hitting the barrel and took it out

00:09:10.160 –> 00:09:13.280
Ann: both of us when we got the
award but he and I were like

00:09:13.280 –> 00:09:18.164
Ann: jumping up and down like high-fiving each
other in the office like we were so excited

00:09:18.164 –> 00:09:18.893

00:09:18.893 –> 00:09:24.710
[Upbeat music]

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Ann: So we get, um, 100% Blue Agave concentrate. Um, and it comes straight to us.

00:09:32.012 –> 00:09:32.512
Evan: Okay.

00:09:32.512 –> 00:09:40.384
Ann: Um, we tried the Agave syrup, um we tried, you know, a couple different alternatives-

00:09:40.384 –> 00:09:41.324
Suzanne: so is the concentrate a liquid?

00:09:41.324 –> 00:09:42.800
Ann: it is, yep.

00:09:42.800 –> 00:09:48.640
Ann: and it comes in um, we were getting a frozen
concentrate by the time it gets to us it’s

00:09:48.640 –> 00:09:56.405
Ann: not so frozen and it’s that’s all
we’re using as just 100% Blue lever.

00:09:56.720 –> 00:10:01.043
Suzanne: yeah what are you going to do in that area how
are you going to start educating consumers about what agave spirits are?

00:10:01.043 –> 00:10:01.935
Ann: So we have started,

00:10:01.935 –> 00:10:02.597
Suzanne: okay.

00:10:02.597 –> 00:10:09.059
Ann: So, um, even the consumers, that you know, are the customers coming here, um we did, you know, we’ve done the tasting classes,

00:10:09.059 –> 00:10:15.593
Ann: We do like a ‘Margarita Masher’ class, you know things like that. And so we have people trying them and um

00:10:15.593 –> 00:10:21.423
Ann: it’s, it’s the calling it Agave thats the first thing that gets them.

00:10:21.423 –> 00:10:28.301
Ann: And then, you know, they were like ‘so what’s Agave?’ ‘What’s Tequila?’ just, we can’t call it that because we’re not in Mexico

00:10:28.301 –> 00:10:28.801
Suzanne: Right.

00:10:28.801 –> 00:10:31.721
Ann: ‘huh! So it’s Tequila?’…’yes.’

00:10:31.721 –> 00:10:32.406
Suzanne: Yeah.

00:10:32.406 –> 00:10:37.141
[Upbeat music]

00:10:37.141 –> 00:10:42.363
Ann: so these two, are our organics.
So our ‘Organic Wheat’ and our ‘Organic Bourbon’

00:10:43.680 –> 00:10:47.684
Ann: and unfortunately- so you’ll be able to tell
the difference but our ‘Organic Bourbon’ has

00:10:47.684 –> 00:10:52.210
Ann: probably been in the barrel, that’s one’s probably
been a little over two years

00:10:52.210 –> 00:10:52.710
Suzanne: Okay.

00:10:52.710 –> 00:10:54.028
Ann: So it’s no even a four-year Bourbon

00:10:54.028 –> 00:10:54.667
Suzanne: Yeah.

00:10:54.667 –> 00:10:57.983
Ann: So um…and you can tell it tastes very young, not a lot of

00:10:57.983 –> 00:11:00.244
Ann: deep complexity to it um-

00:11:00.244 –> 00:11:01.042
Suzanne: it’s very good though! It’s really-

00:11:01.042 –> 00:11:03.042
Ann: Um- really we were really we were impressed-

00:11:03.042 –> 00:11:03.727
Suzanne: It’s Zippy!

00:11:03.727 –> 00:11:04.802
Ann: it says a lot about the barrel-

00:11:04.802 –> 00:11:10.917
Suzanne: It has like some like zip to
it that I love that was like as soon as I was like ‘oh!’

00:11:10.917 –> 00:11:15.343
[Upbeat Music]

00:11:15.840 –> 00:11:20.787
Ann: Our six-year Rye has become a
better seller than our four-year um which we do-

00:11:20.787 –> 00:11:22.760
Suzanne: I do like the six-year a little bit better

00:11:22.760 –> 00:11:23.520
Ann: Okay!

00:11:23.520 –> 00:11:27.179
Ann: We were surprised about this it’s Rye.
We would have thought a younger one

00:11:27.179 –> 00:11:30.601
Suzanne: Because you want that spicy green character
to come through versus the barrel

00:11:30.601 –> 00:11:31.101
Ann: Right!

00:11:31.101 –> 00:11:31.601
Suzanne: Yeah.

00:11:39.440 –> 00:11:44.240
Suzanne: yeah I feel like the extra barrel aging just kind
of rounds out the edges a little bit on that one

00:11:44.240 –> 00:11:49.121
Suzanne: like that one is spicy uh and it’s a noticeable
step change-

00:11:49.121 –> 00:11:51.479
Ann: and if we had any of our Organic Rye

00:11:51.479 –> 00:11:58.174
Ann: I would definitely show you guys some because
it’s incredible but we don’t and we did open a

00:11:58.174 –> 00:12:04.191
Ann: barrel to test it and then like ‘no it’s
not ready it’s really not’ *laughter*

00:12:04.468 –> 00:12:05.513
Suzanne: We understand.

00:12:05.513 –> 00:12:09.899
Ann: And we are going with the Spelt Whiskey also. We figured
since we were already using it for the Vodka we were-

00:12:09.899 –> 00:12:10.607
Suzanne: Yeah, of course!

00:12:10.607 –> 00:12:11.224
Ann: we’re definitely going to do it-

00:12:11.224 –> 00:12:11.933
Suzanne: Great,I love that!

00:12:11.933 –> 00:12:14.583
Ann: We just got some in the barrels…

00:12:14.800 –> 00:12:16.304
Ann: Two weeks ago I think

00:12:16.304 –> 00:12:17.429
Suzanne: Cool.

00:12:17.429 –> 00:12:20.287
Suzanne: So tell me about
your bottle. Your bottle is super unique.

00:12:20.287 –> 00:12:24.701
Ann: So…um, our bottle… *laughter*

00:12:24.800 –> 00:12:26.486
Suzanne: Is it a blessing and a curse?

00:12:26.486 –> 00:12:35.675
Ann: Um, it started out as a curse. I have to say so we um, being a Craft Distiller as you know, we all have to watch our pennies when we’re getting started

00:12:35.675 –> 00:12:36.175
Suzanne: Of course

00:12:36.175 –> 00:12:36.675
Ann: And so you typically just-

00:12:36.675 –> 00:12:38.631
Suzanne: And with custom bottles, you typically don’t see- yeah.

00:12:38.631 –> 00:12:43.150
Ann: Right. So, we were working
with a design firm that they were like

00:12:43.150 –> 00:12:48.960
Ann: ‘you can afford this one; like we know a company in
Mexico they’re right in Mexico City you, can you

00:12:48.960 –> 00:12:56.080
Ann: you can get your bottles from them’
So they’re um handmade and the company that does it is ‘Kabisa’ in Mexico City

00:12:56.080 –> 00:13:01.920
Ann: they actually make ‘Patron’s’ Bottles. So we found that
when we went down there so that was kind of fun um

00:13:02.640 –> 00:13:10.080
Ann: So trying to think of a bottle, that, one will
stand out again in that sea on the shelves

00:13:10.880 –> 00:13:18.640
Ann: um you know kind of draw your attention but it had
to be like a usable bottle for lack of better word

00:13:18.640 –> 00:13:19.555
Evan: Yeah

00:13:19.840 –> 00:13:23.680
Ann: You know I had to go back back and forth a couple
of times and they had to like keep repositioning

00:13:23.680 –> 00:13:28.960
Ann: the Bee you know in different places but my my most important thing about the bottle we love

00:13:28.960 –> 00:13:36.880
Ann: the bulbous part of it being that we have a purpose around the hold.
That was perfect- exactly- so for me a woman had

00:13:36.880 –> 00:13:42.916
Ann: to be able to handle it, because I love the
‘Calumet’ bottle but it takes two hands, for me to pour it.

00:13:42.916 –> 00:13:48.661
Ann: So a woman can hold the bottle’s neck, and pour it. They can hold it at the base, and you can pour it.

00:13:48.661 –> 00:13:52.071
Ann: And at no point in time, do you feel like this would fall out of your hands.

00:13:52.071 –> 00:13:57.079
[Upbeat music]

00:13:57.280 –> 00:14:01.440
Ann: We actually live in what was once
called the Western Reserve Region of-

00:14:01.440 –> 00:14:04.818
Ann: -most Western Reserve Region of the
Western majority of Connecticut

00:14:05.040 –> 00:14:10.240
Ann: um and through our journeys- so my husband and
I are originally from Upstate New York

00:14:10.240 –> 00:14:16.000
Ann: We moved to North Carolina, Connecticut, Switzerland
and now we’re here you know a corporate world um

00:14:16.000 –> 00:14:19.305
Ann: when we lived in Connecticut we actually lived
in the Western Reserve Region of Connecticut

00:14:20.160 –> 00:14:25.040
Ann: so when we moved here we kept seeing Western
Reserve everywhere and we were just- I’m like

00:14:25.040 –> 00:14:27.828
Ann: ‘what is this? like okay this is strange’

00:14:27.828 –> 00:14:28.328
Suzanne: Right.

00:14:28.328 –> 00:14:31.738
Ann: Um and so we finally asked somebody and they told us

00:14:31.920 –> 00:14:35.545
Ann: And so when we were trying to… You know
coming up with a name for your company

00:14:35.545 –> 00:14:36.045
Suzanne: It’s hard.

00:14:36.045 –> 00:14:40.960
Ann: I mean you know, its really hard! You know we’re like ‘do we just
call it the Thomas Distillery?’ We’re like ‘no that

00:14:40.960 –> 00:14:46.770
Ann: sounds kind of arrogant’ you know like what do?
So um we just like ‘what about Western Reserve?’

00:14:47.600 –> 00:14:49.876
Ann: Um it followed us we just felt that

00:14:49.876 –> 00:14:50.376
Suzanne: Thats cool

00:14:50.376 –> 00:14:54.803
Ann: it brought two, you know, two places that we lived that we really enjoy

00:14:55.378 –> 00:14:58.236
Ann: um brought them both together and-

00:14:58.236 –> 00:15:01.530
Suzanne: so is this the Western Reserve area like where you like see that a lot?

00:15:01.530 –> 00:15:02.030
Ann: it is!

00:15:02.030 –> 00:15:05.760
Suzanne: So it makes sense too. Because
it’s like the neighborhood like recognizes it, and notices it.

00:15:05.760 –> 00:15:06.964
Ann: Yes! Um and-

00:15:06.964 –> 00:15:07.811
Suzanne: That’s so fun

00:15:07.811 –> 00:15:12.909
Ann: Yeah like I said it was when we
um we were even trying to come up with our name

00:15:12.909 –> 00:15:18.095
Ann: Um the design company we’re working with said ‘well
I have a picture of an old map’ and they brought

00:15:18.095 –> 00:15:25.775
Ann: in an old map that actually had the Western
Reserve area of Ohio and Lakewood is in there. And we’re like ‘oh! thats awesome!’

00:15:25.775 –> 00:15:26.801
[inaudible] [upbeat music starts playing]

00:15:26.801 –> 00:15:29.056
Suzanne: That’s fun, that’s great.

00:15:29.056 –> 00:15:48.080
[Upbeat music continues]

Until next time… Drink craft and drink the world. Cheers!

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