Private-cask whisky sales are a “futures” investment in B.C.’s small-batch distillers. Here’s how and why they do it.
They’re lined up like Papa, Mama and Baby Rye: 20-, 10- and five-litre mini-barrels, their ends embossed with the names of proud owners who, in eight weeks or so, get a crash course in craft spirits aging—and their own one-of-a-kind bottles of Custom Rye.
“We were kind of inspired by beer growlers,” says Brian Grant. He and Resurrection Spirits partner David Wolowidnyk charge customers once for the barrel ($150 to $350 depending on size), which they can pay the distillery to fill with white rye (or even gin) multiple times, at the bargain price of $37.50 a bottle. Vancouver’s Homer Street Grill and Unwind are among bar clients already serving their own private batches.
Owned by the Colebank family—Brennan and Erica, and his parents Ron and Christal—this craft distillery in the Cowichan Valley ferments and distills all their products from B.C.-grown fruits and grains.