Gnostalgic Spirits, Ltd. has finally acquired its own distillery space in the SoDo area of Seattle, and will be moving in sometime in early December. If all goes well with the permitting process, we should be back in production sometime in January.
This is the raw distillery space. We just got the blueprints for the build-out from the architect yesterday and hope it goes quickly.
I spent a week on the road recently with my son, Damon, driving from Texas over Old Rt. 66 to California and then up the Pacific Coast Highway, as he's moving back to Seattle.
More road trip pics here and here.
Aside from being a fun and relaxing trip, this was especially exciting because Damon will be apprenticing with me in the new distillery.
I'll be making Marteau with grape spirits distilled myself in-house from Washington wine, so I'll qualify for the privilege of on-site tastings and retail sales. Since I can sell on-site that means I'll be able to pursue nano-batch items available only at the distillery.
Along with Marteau Absinthe, we'll be making gin, rum and whiskey as our primary products, all of which will be produced according to out-dated and low-tech 18th and 19th century recipes and processes. Smaller lines will include a Falernum and an Amaro.
There are also plans to produce several non-spirit products such as true Gomme Syrup, real pomegranate grenadine, passion fruit syrup, and sugar cubes made specifically for absinthe and cocktails. If you recall the drip sequence in this video (starting at about 5:10), you'll see that the cubes are a little larger than the common variety (just over 1 tsp.) and melt quickly and smoothly, owing to the use of extra fine sugar.
What a long, strange trip it's been.