Brewed, crushed, or distilled: Distill my beating heart
Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo, the longest grammatically correct sentence in the English language using a single word, is the inspiration behind the name of Eight Buffalo Spirits LLC, an organization angling to open Buffalo’s first distillery since Prohibition.
With an application pending with the State Liquor Authority and a workspace located directly behind the historical Pierce Arrow Building, partners Niko Georgiadis, Chad Vosseller, and Jon Mirro eagerly await the green light to begin brewing small batches of carefully crafted rye whiskey and vodka. Meanwhile, sourcing New York State grains and perfecting recipes is keeping them busy.
Small-batch liquors are a growing sector in the ripe, $19.9 billion distilled spirits market. In April of this year, Time magazine reported that the American Distilling Institute (ADI) recorded approximately “fifty micro-distilleries operating in 2005; today there are about 250 spread among forty-five states.”
After trips to successful micro-distillery operations in Brooklyn (King’s County) and the Hudson Valley (Tuthilltown Spirits), the partners knew this project was the right fit for them and the city. “We were really nervous about what might happen with City Hall,” Vosseller says, “but so far everyone we’ve spoken with has been supportive and helpful.” Vosseller drives the point home with tales of politicians calling to offer their support and the surprise of discovering an amiable and willing team of city employees at the zoning department.
“Simple idea. Good product. Made right here in Buffalo,” reads their website, and from the outside, it looks like the team of young entrepreneurs are on the right track. Facebook, Twitter, and their website will keep Buffalonians thirsty for hyper-local boutique booze apprised of their progress.
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