Van Brunt Stillhouse opened about a decade ago in Red Hook, N.Y., reports Crain's New York Business. What began as an experiment turned into a thriving business as consumers increasingly sought out small-batch, handmade, locally produced liquors. Like many new local distilleries, inviting guests with a tasting room, a bar, events space, and a tour schedule has become a big part of Van Brunt's success. It currently has 12 employees and $1 million a year in revenue.
However, the buzz is fading. The popularity of distilleries like Van Brunt has garnered unwanted scrutiny from a host of city agencies, including the Department of Buildings and the Fire Department, resulting in regulations, violations, and bureaucracy that threatens to stifle expansion in the industry.
Daric Schlesselman, the founder of Van Brunt Stillhouse, recently secured a lease near the distillery's location that would allow his operation to grow to 15,000-square-feet. But he may not be able to make the move because the new location is in an M-1 zone, a light-manufacturing designation that doesn't permit distilleries without special approval. Full Story
Related: Maryland Looks to Put its Rye Back on the Map; Tequila Company to Expand Globally.
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