News Announcements


Peggy Noe Stevens and Susan Reigler interviewed for SPIRITED article

Inside Spirits: Take the Tour

Posted by | May 3, 2018

Those of us who’ve long made it a habit to take tours at large, legacy distilleries have noticed plenty of change over the past couple of decades. Chief among them: Visitors centers and tasting rooms are no longer afterthoughts. What were once bootstrap, back-of-the-house operations—typically, a small room with a couple of display barrels, a few benches, and a television running an indifferently made promotional documentary—now can be as large and shiny as a regional airport terminal. They’ve gotten swankier, taken on loftier ambitions, and they’re now often built around what branding professionals call “experiential marketing.”

Craft distillers don’t have the budgets to go as fancy as the big guys, and they probably shouldn’t anyway, as glitzy doesn’t convey “craft.” But the thinking behind the fancy new centers contains kernels that could grow in smaller fields.

To start, it’s good to ask, why the change? In some cases, state laws prohibiting cocktail service or restricting tastings and bottle sales were rolled back, which bought in more visitors. Add to that a burgeoning interest in spirits among consumers, especially the curious who want to know where their liquor comes from and how it’s made. So why not offer an immersive experience that leaves visitors with a strong sense of the brand?

Peggy Noe Stevens, a Louisville, Ky.-based branding consultant, has been helping create visitors centers at distilleries for 25 years, originally working at Brown-Forman (Jack Daniel’s, Woodford Reserve) before striking out on her own about a decade ago. She says distillery pilgrims want something memorable, not just another rote walk-through. “Visitors want to play, not just go on a tour and then do a tasting,” she says. “We need to think about how to make it more interactive.”

Stevens says she’s cut agave with a machete at tequila distilleries and she’s raked malting barley at scotch distilleries, which made both tours more memorable. But even letting visitors handle and smell raw ingredients can help cement connections by engaging multiple senses.

Susan Reigler, author of Kentucky Bourbon Country: The Essential Travel Guide, points out that the Buffalo Trace Distillery in Frankfort, Ky., offers seven different tours, ranging from a relatively cursory outing for the casually interested to a behind-the-scenes, hardhat excursion for the more engaged, and a barrel tour that dives deeper into the role of oak. That variety can lure the same people back time and again to experience each one.

Click here to read the full article