Q: When will I be able to purchase a bottle of Broken Glass Gin?

A: Our goal is to open sometime in late fall ‘26. There’s a lot that needs to be done before we can set our first bottle out to sell. Rest assured, this IS happening…. please be patient.

Q: So what is the base for your gin?

A: Most of our gin base will be alcohol made from white sugar. We use this so no off flavors are added and the botanicals can “speak for themselves”. I know white sugar isn’t a local ingredient and that’s ok, the majority of botanicals going in the gin will be. I’d also like to use sorghum syrup as a possible base alcohol ingredient, and that’s definitely an Ohio product

Q: Can you tell me what to expect when I walk in to the distillery?

A: Sure. You’ll first walk in to the bottle shop, where we’ll be selling our spirits as well as NA spirits and other cocktail amenities. Beyond the bottle shop we plan to have a low bar and a couple of tables. The bar will be facing the heart of the operation, the still. This duel 800L mash ton (pots) will be connected to three 8” towers which house the 12 bubble plates and condenser as well as the gin basket. The bar area will give way to the restrooms towards the back as well as a full view of the distillery working area.

Q: When can I stop by for a tasting?

A: That’s a tricky answer. First we’ll need to have enough product to offer a variety of samples as well as enough inventory to sell. Best I can say is, keep checking in.

Q: What about your whiskey? Can you tell me a little about that?

A: Yes and no. HA. I can say that we’ll be using “product” from Brandt Family Farm in Carroll. What I can’t reveil is what that product is. Rest assured the mash bill on the Broken Glass whiskey will be very unique, to the point of being one of a kind. As for barrel aging… we plan on using 5-20 gallon barrels. A smaller barrel means more surface area of the oak is in contact with the alcohol within (per volume). This will result in a quicker “aging” process while still pulling all the flavors, scents and colors associated with true barrel aged whiskey.

Q: OK, a couple things. What’s a “low bar” and what’s a “bubble plate”?

A: HA. A low bar is just that, low. I want everyone to feel welcome. This means those patrons whom are wheelchair users can sit at the bar and be eye level to folks seated in the given bar chairs. My dad use to frequent the VFW but when he started using a wheelchair the tall “normal” bar was (quite literally) out of his reach, it made him feel “lesser”. I don’t want anyone to feel that at Broken Glass. All are welcome.

A: As for the bubble plates? Guess you’ll need to take the tour when we start to offer it.

Q: Other than gin and whiskey, what are some of the seasonal spirits you’ll be offering?

A: I love what goes in to making Absinthe. Depending on the time of year this may be our first seasonal spirit. In addition to Absinthe I’d also like to offer an Apple Brandy, Limoncello seasonal Amaro and maybe even some off the wall spirits like Chipotle brandy and “Orchard gin”. Keep in mind all these ingredients are subject to availability.

Q: I know you’re handing out free mocktails during Bottoms Up. Will your distillery have mocktails on the menu when the time comes?

A: Absolutely. I’m keenly aware not everyone drinks alcohol. What I want to do is offer an experience where folks can come in and enjoy whatever it is they decide to sip. No judgement. I don’t drink and would also like to enjoy a cocktail at in the distillery.