Issue link: http://winesandvines.uberflip.com/i/696561
July 2016 WINES&VINES 65 WINE EAST WINEMAKING 251 Gambee Road, Geneva, NY 14456 Phone: 315-759-2118 Toll free: 888-234-6752 Fax: 315-789-1848 Email: cjennings@vancemetal.com Website: www.vancemetal.com Quality Rugged 12 gauge, Custom & Stock Stainless Tanks Catwalk Systems • Pump Over Carts • Custom Hoppers, Chutes & Bins PROUDLY MADE IN THE USA A U G U S T 2 4 , 2 0 1 6 ~ P O RT L A N D , O R Program Chair: Quinton Jay Bacchus Consulting Group e DTC opportunity is greater than ever, yet there's no playbook for how to succeed in this brave new world. Navigating the steep learning curve of new media, technolog y and software options leave most feeling confused. How will you not only survive but actually thrive in this new landscape? Direct to Consumer Wine Sales: Actionable & Easy Ways to Engage Customers & Drive Sales $ 5 0 D I S C O U N T Use Code SPP50 800-574-4852 TSGregistration.net/3628W and the resulting distillate drips from the at- tached condenser bathed in cold water. King utilizes sealed 55-gallon stainless steel drums to store the various batches of distillate until his third and final distillation takes place, which depends on production schedules at the winery. The vodka's character and flavor is not affected by time. The grappa can change a small amount, but the gin changes the most. The gin is produced from the best parts of the second distillation, and eight or nine botanical compo- nents (his secret combination, including Italian botanicals favored by Battistella) are added to steep for two to three days before its third distil- lation. Once distillation is complete, the various products are stored in stainless barrels and bottled according to supply and demand. In addition to gin, vodka and grappa, King makes three liqueurs—Limoncella, Orangecello and Amore—made from lemon, orange and almond extracts, respectively. Production totals for the liqueurs were not available. None of these wineries depend on distilled products to power their businesses, but all find distillation provides them with opportunities to utilize raw materials in multiple ways. In an increasingly competitive market, it also allows them to offer their customers—especially those visiting their wineries—broader product lines. "I think in the Finger Lakes it's really neat; you have larger wineries, smaller boutique or craft wineries, brew pubs and small brewers, and those doing distilling," King said. "I still think distilling hasn't reached its wave, I think it is the next thing here in the Finger Lakes." If recent wine production history here is any indication, the future will be bright, and glasses will be filled with many different tastes. Ray Pompilio is a wine writer based in Ithaca, N.Y., where he has close access to the largest concentration of wineries in the state. RAY POMPILIO Paul King, the winemaker/distiller at Six Mile Creek Vineyard, checks the distillate coming from the condenser of the stripping tank.