The Ceo Small Start Up Distillery - 1342 Words

The CEO small start up distillery named La Mancha Distilling co. in the southwest city of Albuquerque, New Mexico, the city known for its home to televisions Series â€Å"Breaking Bad†. Craig Cervantes the CEO of La Mancha Distilling, has filed for, and now has a patent pending for a new type of revolutionary Spirts Aging process. Craig Cervantes has come up with a new revolutionary Patented process that stands to change the whole game of manufacturing Aged Spirts such as Bourbon, Scotch, Whiskey, Rums, Tequilas and Brandys as well as many others that are currently aged in Oak and wooden barrels. Traditionally, Whiskey and Scotches are aged in charred oak barrels in the long aging process that normally takes between 3 to 7 years to passively†¦show more content†¦In a normal oak aging process the amount of surface area of the barrel is stationary and only has a finite amount of the actual oak coming into contact with the Spirts within. In re thinking the process the eureka moment came when instead of putting the spirits inside the barrel basically the barrel is turned inside out and the sprits now surround the Oak. In the process a negative pressure is applied which draws the alcohol into the wood at much higher rate and getting full penetration of the wood to maximize the drawing the flavors from the Oak. Another unique result of this method is that you can do much more of a customization of the actual ending flavor profile. In a traditional method the Charring of the barrel is ordered from the cooper when they have made the barrel. The charring on the inside of the barrel can be altered to end up with a different end result depending on how deep the charring is done. With this new method the wood is made into actual chips which are then â€Å"toasted† for a period of time at a high temperature and it changes the Carmelization profile depending on the extent of the toasting. You can now eliminate certain flavor notes or bring certain flavor notes into a finished product in a much more consistent level than was ever possible in the past. Another thing that can be done during the aging process is to introduce other types of woods in the finished flavor profiles. It can be done using woodsShow MoreRelatedOrganizational Theory: Determinants of Structure -------------------------------------------------------------------------------- the Objective Here Is to Understand Why Organizations Have the Structure That They1706 Words   |  7 Pagesproduction/small batch. Companies that make one-of-a-kind custom products, or small quantities of products (e.g., ship building, aircraft manufacture, furniture maker, tailors, printers of engraved wedding invitation, surgical teams). In these companies, typically, peoples skills and knowledge is more important than the the machines used. Relatively expensive to operate: work process is unpredictable, hard to pre-program or automate. Flat organization (few levels of hierarchy). Ceo has lowRead MoreExternal Factors Affecting Organizational Structure2194 Words   |  9 PagesEnglish management scholar classified three categories of core-manufacturing technology: âž ¢ Small-batch production   †¢ Used to manufacture a variety of custom, made-to-order goods. †¢ Each item is made somewhat differently to meet a customers specifications by the skills of the workers who work together in small groups. †¢ A print shop is an example of a business that uses small-batch production. †¢ Appropriate structure for this type is decentralized and flexibleRead MoreThe History of Heineken4266 Words   |  18 Pagescompetition begins, with several new breweries competing for the highquality beer market. Heineken must again start making cheaper workmans beers and gets into the business of cafes, hotels, and beer houses to secure purchasers. 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