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Distillery work moving right along

by Aurora Sain
asain@recordcourier.com

Work is moving right along for the Bently Heritage site, which will be home to an estate distillery in the converted old Minden Flour Mill and the creamery.

Bently Enterprises Director of Government Affairs, Carlo Luri, said that they are still on schedule to open sometime in late 2017, with no official dates set in stone yet.

“It’s a big project with a lot moving pieces,” said Luri.

The last update was in March when excavation to install electrical vaults was just about to start.

Since that time, Luri said they have gotten a lot of work done and plan to pour the floor in the creamery this week.

They have gotten the walls on the creamery up and removed the newer construction in order to preserve the original creamery walls.

The creamery is where the manufacturing and production will take place.

“We preserved as much of the historic fabric as we could,” said Luri.

One of the next goals on Luri’s list is to establish the distillery as LEED (Leadership in Energy and Environment Design) certified.

LEED is a rating system used to evaluate the environmental performance of a building and encourages sustainable design.

They have started brick and masonry work, all while recycling original materials on the site.

They will be removing the interior of the old grain silos and reinforcing the structures for manufacturing needs and a place for the Single Malt American Whisky production.

The two-year whisky pot stills are being made in Scotland, and will be lowered through the roof of the silos when finished, while keeping the exterior original.

“This is a very unique and exciting part of our project,” said Luri.

One of the last elements to the site will be the landscaping, making the area pedestrian friendly.

There will be Rick Houses as well for barrel aging and storage.

Luri also said that Chris Bently is partial to good brandy and liqueurs with an emphasis on locally sourced ingredients.

They are growing fruit trees on the ranch as well as four different types of grains for the distillery including corn, wheat, rye and barley.

“It’s a really neat story in that everything that we need can be sourced locally from the Carson Valley,” said Luri.

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