Huber -- whose family has been in the winemaking business for over 100 years -- started a brandy distillery in the early 2000s, and it had a specific license that only allowed distillation of things grown on the property. Lucky for Huber, having enough land to grow on that wasn’t an issue.
Huber also helped spearhead the change in distilling laws and the creation of the Artisan Distillery Permit. As the result of his lobbying, the News-Tribune reported, at least 60 percent of all artisan spirits must be fermented and distilled from raw materials grown on-site.
“I think Ted’s done a great job of nudging the legislature in the right way to open these laws up for Indiana,” said Barnes.
Still, the artisan moniker has limitations.
“We are not allowed to have satellite locations, and we are tapped at 10,000 gallons per year that we can sell from our location,” said Barnes. “Distribution through the federal license does not have a limit.”
But business is good, both distilleries noted. Hotel Tango wrapped its second year, and Cardinal is heading into its second. On top of that, a law passed just this summer allows distilleries to sell on Sundays -- just like the competition.