September 2025

Building

The outside improvements are looking sharp. Derek has built the awning, framed out and hung the door, and installed the trim. He has also patched various holes in the old siding (later we’ll paint those to match the building’s light blue) and cleaned up the base of the wall along Virgina St. Inside, the tasting room is almost completely roughed in – Derek has continued to work with Nate Mooney for electrical and Joe Tate for plumbing. With progress on drywall, we’re getting close to painting. Soon, locals will see the upper windows replaced and new siding above the awning.

The last two months, we talked about John W. Morton, the Dillon grocer who built our building. In 1910, he moved to Mountain Home, Idaho. In February 1911, his Board of Directors petitioned the court to change the name of the corporation to Olmsted-Stevenson Company. The certificate of name change was granted in September (see below). Next month, we’ll share a neat find from Chris at the Beaverhead County Museum: the June 1922 grocery receipts for Joe A. Brown of Melrose, MT.

Business / Community

Katrina has been invited to sit on the Steering Committee of a pilot community tourism grant spearheaded by the City of Dillon and the Beaverhead County Chamber of Commerce (https://www.visualizedillon.com/pctgcommittee).

The Pilot Community Tourism Grant Program is a state-funded opportunity by the Montana Department of Commerce that builds tourism in a manageable, sustainable way that can stimulate and diversify Montana’s local economy, protect and enhance local resources and foster community pride without compromising the qualities that make local communities so special. The program is a 2.75 million dollar grant over five years, that is funded by the lodging facility use tax, commonly known as the bed tax.

The three public forums are now completed, but if anyone has feedback on priorities, you can submit your feedback at https://www.visualizedillon.com/pctg-survey. The grant Request for Proposals isn’t yet published, but we expect it later this fall and to write December /January and will request community feedback on the draft.

Distillery

We are selling shrubs! $15 for a 16oz yowler (and if you return your yowler, you get a $5 discount on your next shrub). With our suggested 1.5oz pours, this makes about 10 drinks, be that combined with sparkling water or 2oz spirits of your choice. Our point of sale will be up and running soon, but for now you can reach out to Katrina at katrina@terminusmt.com and she will coordinate with you. Current flavors are:

• Western Chokecherry

• Mixed Berry with a Touch of Rhubarb

• Strawberry with Roasted Jalapeño

• Pear, Ginger, and Honey

Last month, we mentioned that Dillon had many plums this year. Derek’s plum brandy research went well – he’s currently working on two different methods for the mash. Will update with results next month. We’ll leave you with the words of one the books we consulted, ‘Distilling Fruit Brandy’ by Josef Pischl:

Alcohol, and especially distilled alcohols, were known to the Egyptians and Greeks. In the Middle Ages, alchemists dealt with the distillation of alcoholic liquids. While they did not find gold, they did create fruit brandies and liquors that cheered the hearts and warmed the stomachs of their fellow man.

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