August 2026

Building

As we talked about in June/July 2025, John W. Morton built our warehouse in April 1910. From then until 1944, the building served as a wholesale grocery and implement warehouse. During that time, it was owned by the Olmstead-Stevenson Company, The Waldorf Company, and The Graeter-Waldorf Company. Derek has found merchandise tags from each era and we will display them in our tasting room.

The production space has been our focus this month. Derek has finished the ceiling and Nate Mooney has helped install lighting and fans. Next will be finishing the walls and Derek moving equipment into the space. After that, he’ll build the Boiler Room. Our low-pressure steam boiler will provide heat for the still, mash ton, and the production room.

Business / Community

Thanks to everyone who has visited the walk-up window this month! It’s been so exciting to see what you’ve liked so far (the Tropical Sunset slushie was a clear winner, followed closely by Watermelon Mint; Thai Mango and Strawberry Rhubarb were our most popular shrubs).  When we start producing spirits, we will maintain our non-alcoholic menu. This aligns with our goal of being a welcoming place in the community for both people who drink and those who don’t. It also aligns with State of Montana rulemaking where any to-go alcoholic drink must be prepared at time of sale.

Locals, make sure you get a copy of Wednesday’s Dillonite (and/or a Jaycee’s Rodeo Program this weekend). We have a full-page ad that offers the chance for a free Terminus sticker.

On Monday of Labor Day, we’ll be open before and after the parade. During the parade, you’ll see us celebrating America’s 250 on the Tweedy Mountain Fun Club Stick Horse Stampede float.

Distillery

One of our most popular shrubs is Honeyberry Nectarine, which Katrina makes with locally grown honeyberries which are available to pick in August each year. Nectarines are also only available seasonally (at least in Southwest Montana there aren’t frozen ones in the grocery store year round). Tomorrow, Katrina is processing 25lb of nectarines and will have quite a lot of pits left over. It turns out that if you crack open those pits, they contain a kernel called a noyaux. Yes, they are toxic if you eat them raw (they contain a compound that converts to cyanide), but toasting them in the oven degrades the offending amygdalin. Katrina is going to take these kernels, toast them twice to be safe, and steep them in brandy to make homemade amaretto. Wish her luck.

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