How to Open a Distillery in 12–24+ Months: Launch Roadmap
You’re trying to open a legal spirits production business, not just buy a still This guide covers the 12–24+ month launch path, including permits, site readiness, equipment, suppliers, production, staffing, sales channels, and first legal revenue The sample five-year plan starts with 11,500 units in Year 1 and scales to 58,000 units by Year 5, so your next step is to test launch timing against capacity and cash runway
Time to Open12-24 monthsSetup windowLaunch Sequence7 stagesSite controlKey BottleneckLicense gateApproval pathFirst Revenue StepFirst salePermits active
Distillery launch timeline
Short web summary of the launch plan; the XLSX export holds the detailed Gantt Chart.
The biggest mistake is signing the lease before zoning, permits, and bonded-premises rules are confirmed. For a Distillery, delays in equipment, water, power, drainage, ventilation, or fire checks can push the opening back, and if year 1 depends on 11,500 units, slow packaging, approvals, or production records can move revenue out of the opening month.
Launch risks
Validate zoning before signing.
Confirm bonded premises early.
Check utility and fire needs.
Order equipment before delays hit.
Fix it early
Prequalify suppliers and lead times.
Set label timing with approvals.
Build working capital for slippage.
Track inventory and production records.
How do distilleries get their first customers?
Distilleries get their first customers by matching each sale channel to their licensing status and state alcohol laws, then starting with permitted tasting room sales, approved launch events, bars, restaurants, liquor stores, tourism partners, and compliant direct-to-consumer options where allowed. For the upfront budget, see What Is The Estimated Cost To Open And Launch Your Distillery Business? and build demand before opening with account outreach, legal trade tastings, local press, event calendars, and tasting-room booking plans. The sample Year 1 plan assumes 11,500 units and $382,500 in revenue, so inventory should follow the channel mix and not imply sales before approvals.
First sales channels
Permitted tasting room sales
Approved launch events
Bars, restaurants, and liquor stores
Distributors, tourism partners, and DTC where allowed
Build demand early
Start account outreach before opening
Use legal trade tastings
Push local press and event calendars
Set tasting-room bookings early
How long does it take to open a distillery?
Opening a Distillery usually takes 12–24+ months, and it can stretch longer if federal review, state licensing, zoning, construction, fire approvals, or utility upgrades lag. The fastest path is to run permitting, buildout, equipment orders, supplier setup, and sales planning in parallel. If you plan to launch with aged whiskey, first product timing can slip even more, so many teams start with unaged spirits or other inventory.
What blocks opening
Federal and state approvals take time.
Zoning can stop the site plan.
Fire and utility sign-offs can delay use.
Late equipment pushes install dates back.
What to run in parallel
Order equipment before buildout ends.
Confirm lease or property control early.
Line up supplier and sales setup.
Prepare labels and records before launch.
Build a distillery opening checklist that separates ready from blocked
Launch readiness checklist
Use this go-live approval checklist to confirm the distillery is ready before opening and first sales.
1Permits
Federal permit approvedCritical
Federal approval is required before any spirits production or storage starts.
State license issuedCritical
State approval must be active before opening, sales, or inventory moves.
Local building and fire clearedHigh
Local signoff keeps launch from stalling at the inspection gate.
Bonded premises registeredCritical
Bonded status is needed for tax control and regulated inventory tracking.
2Facility
Still and condenser installedCritical
Core distilling gear must be installed before the first production run.
Fermenters and tanks securedHigh
Tank capacity must match the Year 1 production plan and batch flow.
Bottling line and pumps testedHigh
Testing cuts startup waste and avoids delays at the first fill line.
Safety systems verifiedCritical
Safety signoff is needed before staff work around live equipment.
3Supplies
Grain and botanicals sourcedHigh
Key inputs must be on hand to start the first batches on time.
Bottle and closure supply lockedCritical
Bottle supply keeps finished goods from sitting ready but unsold.
Label and carton stock readyHigh
Labels and cartons must match the approved product mix before launch.
Backup suppliers confirmedMedium
Backup vendors help if one input source slips during the launch ramp.
4Records
Production records template readyCritical
Batch records are needed for traceability and compliance from day one.
Inventory controls set upHigh
Controls reduce loss and keep finished goods matched to sales.
Quality checks and proofing approvedHigh
Quality checks protect consistency and the legal alcohol strength.
5Team
Core production staff hiredCritical
The first production runs need trained people in place before opening.
Compliance and tasting roles filledHigh
These roles keep the open floor covered and records current.
Sales workflow trainedHigh
Staff need the order path before distributor and tasting sales begin.
6Cash
Point-of-sale workflow testedHigh
The sales flow must work before the first revenue day starts.
Distributor order flow readyHigh
Distributor handoff needs a clear path so wholesale orders do not stall.
Year 1 model validatedCritical
The model should tie to 11,500 units and $382,500 revenue in Year 1.
Cash runway covers Month 24Critical
Cash must hold through the Month 24 low point of $494k.
Go-live signoff completeCritical
Do not open if any permit, utility, label, or record is missing.
Want to see the six distillery launch drivers that matter most?
1Licensing Approval
12–24+ mo
Controls legal production and sales; without approvals matched to the site, first revenue stays blocked.
2Facility Utilities
Site pass
A code-ready site with water, power, drainage, and fire review keeps permitting moving and avoids rework.
3Equipment Commissioning
Commissioned
Installed and tested stills, tanks, and controls turn an approved site into batch-ready production.
4Production Inventory
11.5K Y1
Recipes, test batches, and inventory controls make the first 11,500 units saleable, not just produced.
5Suppliers Packaging
Lead times
Inputs, bottles, and labels on hand keep finished spirit from sitting idle before shipment.
6Sales Demand
$382.5K Y1
Channel access and compliant promotion turn stock into cash through tasting room and trade sales.
Licensing And Compliance Approval
Licensing First
For a distillery, licensing and compliance approval is the gate that decides whether you can manufacture, store, bottle, and sell spirits. The business is not ready until the federal distilled spirits plant permit, state alcohol manufacturing license, local zoning, building approvals, and fire compliance all match the actual premises and operation.
The risk is starting buildout or ordering equipment before the site can be approved. That can burn cash, delay legal production readiness, and block first revenue eligibility even if the facility looks nearly finished.
Approve Then Build
Verify the full approval stack before you commit to the floor plan, utilities, or vendor orders. You need bonded premises setup, tax records, and label approvals where needed, and each one has to fit the actual rooms, storage, bottling, and tasting room use.
Match approvals to the real floor plan.
Confirm zoning and fire signoff early.
Sequence buildout after permit review.
Set tax and recordkeeping from day one.
One missed approval can stop production even with equipment on site, so keep the opening date tied to the slowest regulator, not the fastest vendor.
1
Compliant Facility And Utilities
Facility Fit First
A distillery can’t open on time if the space can’t pass zoning, bonded premises, and local safety review. The building has to support still operation, storage, bottling, and, if planned, tasting room access. One bad lease can lock in a site that looks fine on paper but fails on fire, utility, or layout checks.
Here’s the quick math: if the room can’t handle ventilation, drainage, power, or water, the project stops before production starts. That means no day-one inventory, no visitor flow, and more cash tied up in rent and buildout while approvals stay open.
Check Before You Sign
Start with site diligence, utility load review, and a draft floor plan. Then line up the fire review, buildout scope, equipment placement, and inspection scheduling before you commit to the lease. The goal is a facility that can pass local and alcohol-related review without redesign.
Assign the landlord, architect, contractor, and compliance lead early. Confirm storage, bottling, and visitor paths in writing, and test that the site can support the planned equipment and public access. If any one of those pieces is weak, opening slips and the first month of sales gets pushed back.
Verify zoning before lease sign.
Match utilities to equipment load.
Confirm fire access and exits.
Map storage, bottling, and visitors.
Schedule inspections before buildout ends.
2
Equipment Procurement And Commissioning
Equipment Setup and Commissioning
A distillery cannot open on time if the still, mash tun, fermenters, proofing tanks, bottling line, pumps, controls, and safety systems are not installed and tested. The real handoff is when commissioned equipment can make consistent batches and keep the required records, which is what turns a permitted site into a working plant.
The main risk is a late still install or untested controls. That can push back inspections, delay first production, and leave the team paying rent, payroll, and utility costs with no sellable output. Utilities, drains, ventilation, floor layout, supplier lead times, and inspection windows all have to line up before day one.
Lock the install sequence early
Build the plan around fabrication, delivery, installation, inspection, and testing. Confirm the site can support the load, drainage, airflow, and equipment footprint before any order is released. One missed dependency can stall the whole opening.
Verify still and controls lead times.
Match utilities to equipment specs.
Schedule inspections before install.
Test records, alarms, and safety systems.
Assign one owner for each vendor.
Before opening, prove the line can run repeatable batches and support required records. That means the first production run should be treated like a readiness test, not a sales day. If the team cannot bottle, document, and clear safety checks, day-one revenue slips.
3
Production And Inventory Readiness
Production And Inventory Readiness
This driver turns a permitted distillery into legal, labeled, ready-to-sell bottles. It covers recipes, test batches, quality control, production records, batch planning, proofing, bottling, and inventory controls, so opening day is not just “operating,” but actually shipping product. If the launch depends on aged whiskey, readiness can slip fast because age time can’t be rushed; unaged spirits, sourced inventory, or a mixed portfolio get to market faster.
Here’s the quick math: the sample Year 1 mix is 2,000 whiskey units, 3,000 gin, 4,000 vodka, 1,500 rum, and 1,000 brandy, or 11,500 units total. If production, labeling, or bottling falls behind, demand can show up before inventory does, which delays first revenue and ties up cash in raw inputs and work in process.
Lock The Batch Plan Before You Sell
Start with the product mix that can be bottled on time, then back into recipes, proof targets, bottling dates, and label needs. Assign one owner for production records and one for inventory counts, so every batch can be traced from grain or spirit input to finished case.
Confirm aged and unaged volumes.
Test proofing before bottling.
Match labels to approved SKUs.
Schedule QC before launch orders.
What this estimate hides: if the first bottling run misses even one control step, you can have spirit on hand but no saleable inventory. That is the real launch risk for a distillery.
4
Suppliers, Packaging, And Labels
Packaging Supply Readiness
This driver decides whether finished spirits can leave on time. It covers grain, yeast, botanicals, water, glass bottles, corks or closures, labels, cartons, and backup vendors. For this distillery, the direct unit inputs are whiskey grain at $0.50, whiskey bottle and cork at $1.50, gin botanicals at $0.40, and vodka bottle and cork at $0.50. If one item slips, the bottle may be done but still not sellable.
Readiness is not just stock. It is purchase orders, quoted lead times, approved labels where required, and enough inventory on hand before opening. The bottleneck is simple: you can have spirit in tank and still miss launch if the package is not compliant. That pushes back first sales, ties up cash, and can leave staff idle on day one.
Verify Package Supply Before Buildout
Match the launch calendar to supplier dates. Confirm every SKU has a named vendor for bottles, closures, labels, and cartons, plus a backup if the first source runs late. Check label art, alcohol content, lot coding, and any approval step before you print. One clean rule: no approved package, no launch shipment.
Lock purchase orders for each input.
Confirm lead times by SKU.
Hold safety stock for bottles and labels.
Test backup vendors before opening.
5
Sales Channels And Launch Demand
Sales Channels
Sales channels are the gate between inventory and cash. A distillery can have product ready, but if approvals for the tasting room, distributor, liquor stores, bars, restaurants, approved events, tourism partners, or state-law direct-to-consumer routes are not in place, bottles sit idle and opening-day revenue slips. Treat channel access as a launch dependency, not a post-launch task.
Here’s the quick math: the Year 1 target is $382,500 across 11,500 units, or about $33.26 per unit. That only works if account setup, distributor outreach, launch events, tasting room staffing, compliant promotions, point-of-sale setup, and sell-through tracking are live before day one. If approvals lag, cash stays trapped in inventory and staff can’t sell at full speed.
Channel Readiness
Build the channel list before the first bottle ships. Verify which accounts are real, which approvals are pending, and which routes can actually sell on opening day. Sequence distributor outreach, tasting room staffing, and event planning so demand is ready when product lands.
Keep the opening kit tight: point-of-sale setup, compliant promotions, inventory counts, and daily sell-through review. If the team can’t show what sold, where, and through which channel, it’s hard to know whether demand is real or just early curiosity.
