Last week, the New York Times had a great long piece talking with wineries, distilleries and other food-and-drink related businesses on how they are re-opening. There’s optimism, and sanitizer, at Abbey Creek Vineyard in Oregon and Flowers Vineyard in Sonoma. New Riff Distilling in Newport, Kentucky is coming back, as is Angel’s Envy; New Riff will receive visitors when the production team isn’t working.
The Times caught up, too, with DuNord Craft Spirits in Minneapolis, an operation we profiled here not too long ago.
To these, we would add Barton 1792, the oldest fully-operating distillery in Bardstown, Kentucky, which will reopen on July 1 with smaller touring and tasting groups, and Buffalo Trace, its big brother under the Sazerac Company umbrella. They made a slick little video outlining the plan. And you can always check out the Kentucky Distillers’ Association.
Call Ahead. Seriously.
The wine and spirits community is finding a wide variety of safety solutions, mostly dependent on the size and design of the facilities. In every instance we’ve seen, reservations are required—and you can probably expect to have your temperature taken. There will be (shudder) disposable cups. And there are upsides, if you look at it right, like smaller group sizes and a leisurely pace.
When Napa Valley reopened a couple of weeks ago, it even released some pent-up creative energy, like this video from the superb Frank Family Vineyards. up in Calistoga. “Great wine,” goes their motto, “happens every day.” We’ll toast to that—and we’ll update this story.