Distillery equipment for a still house with a tasting room in front of it — a wash that ferments on schedule, a column still that cuts cleanly, water treatment for proofing, and the bottling bench that turns a run into stock.
A working still house with a tasting room in front of it. The two halves pay for each other: the still makes spirit at wholesale margin and the tasting room sells it at retail to people who have just watched it being made. The list covers both, plus the bottling bench that connects them.
Quantities assume one column still, a fermentation room of four wash tanks and a tasting bar rather than a restaurant. Send us your licence class, your target output and whether you intend to lay anything down in cask, and we size the fermentation and the bottling against it before quoting.
Nosing and rocks glasses across the range. The tasting room pours the same spirit twenty times an evening, and glass shape is doing half the work of the tasting note.
Booths along the tasting room wall. People sit through a flight and a talk about the still, which is a longer visit than a round standing up.
High-output linear spots. Copper is the only decoration this room needs and it only reads when it is lit.
Decanters for the aged expressions and the back bar. A distillery sells the idea that something sat in wood for years, and the display has to carry that before the price does.
PA with speakers, amp, mixer and a wireless mic. A distillery makes most of its tasting-room money on tour days, and a tour has to be audible over a working still.
A single dual-screen till at the tasting bar. Most of what it rings up is a bottle going home, not a round, so the customer screen is carrying strength and cask age as much as a price.
80–120 kg a day. Almost every serve in the tasting room is over ice or cut to order, and a tour group arrives all at once rather than across an evening.
Refrigerated underbar. Your gin leaves the room as a G&T before it leaves as a bottle, and that pour needs a station rather than a shelf and a jug.
Chilled measures for the flight. Serving temperature is the difference between reading a spirit and wincing at it, and the flight is what sells the bottle behind it.
Clear ice spheres for the whisky serve. One sphere melts slower than the same water as cubes, which is the difference between a measured pour and a watered one by the second sip.
Back-bar fridge for tonics, mixers and citrus. Your gin is tasted neat once and sold as a G&T after, and the tonic has to come out cold.
CO2 frosters for the aperitivo end of the bar. A frosted glass suits a martini and ruins a cask-strength pour, so this is one station, not both.
Double-door reach-in for yeast, and for the botanicals a gin recipe keeps cold until the morning they are macerated.
Wash, rinse and sanitize. Distilling is a cleaning job with a chemistry job attached, and the cleaning is the half that runs every day.
Hand sinks in the still house, the fermentation room and the bottling bay. An inspector counts these before looking at anything you paid real money for.
6000 m³/h over the still. A charge run throws heat and ethanol vapour for hours, and vapour pooling in a closed room is a licensing problem before it is a comfort one.
Thirty baskets an hour. A nosing glass holds detergent residue better than anything else in the building, and tasters blame residue on the spirit every time.
Backlit panels for the range. Every expression needs its strength, its cask and its price legible from the far end of the bar, which is more than a chalkboard holds.
Illuminated fascia sign plus the entrance and yard plates.
Double-sided pavement sign that charges itself. Distilleries sit in industrial units nobody walks past on purpose.
The logo itself, cut in glass, for the gobo projector — your mark on the pavement or on the still-house wall.
15 W outdoor gobo projector. It puts the mark on the ground outside the door, which is what a unit down a side street needs.
Single-head piston filler. Everything upstream of this makes spirit; only this makes stock, and a distillery that hand-decants into bottles is capping its week at whatever one person can pour straight.
Four-column copper alembic. This is the business: gin, whisky new-make and fruit spirit all come off the same column set, and the plates are what let you cut them apart.
Desktop labeller. Spirits carry more label law than anything else you sell — strength, volume, duty mark, allergens — and a hand-applied label looks hand-applied on a shelf.
Batch and best-before coding. Required on anything leaving the premises, and it is the code you trace a complaint back through.
Automatic labeller for the sites bottling for retail rather than for the shelf behind the tasting bar.
PP strapping for outbound cartons. A pallet of spirit that shifts in transit arrives as a claim, and glass does not forgive a loose case.
L-bar sealer and shrink tunnel for gift packs and multi-bottle sets. Most of a small distillery's December revenue leaves the building in a box that has to look sealed.
250 L/h reverse osmosis. Proofing water can be half of what is in the bottle — mains water carries its chlorine and its hardness straight into the finished spirit.
180 W UV air steriliser in the fermentation room. Airborne wild yeast is the one contamination route cleaning cannot reach.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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