Cody Butters Lewis and her husband Mike are the new operators and co-owners of Peach Street Distillers, along with new co-owners Jesse and Desa Loughman.
Cody shares their plans for the distillery and how they will strike a balance between thoughtfully honoring its legacy as the first distillery in Colorado while moving into the future.
As Cody says: “We all remember and love what the distillery was…we’re striving to be that place for Palisade again.”
Find more at peachstreetdistillers.com and visit them at 144 South Kluge Avenue in Palisade!
Subscribe:
Transcript:
Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.
Today I’m speaking with Cody Butters Lewis. Cody and her husband Mike are the new operators and co-owners of Peach Street Distillers, along with new co-owners Jesse and Desa Loughman.
Cody shares their plans for the distillery – from the menu to the service model, spirits and drinks, and the physical changes that have turned the corner of Peach and Kluge Avenues to a busy hive of activity over the past few weeks.
We also talk about the difficulty of striking a balance between thoughtfully honoring Peach Street Distillers’ legacy as the first distillery in Colorado while moving towards the future, and how they are planning to welcome locals back through the doors.
Also, Cody totally schools me on Amaro.
All that and more on today’s Postcard from Palisade.
Lisa: So, Cody, welcome back to the podcast.
Cody: Thank you so much. Happy to be here.
Lisa: So the last time we talked, it was 2023, and we were talking about your last big project, the homestead. And, you were kind of right in the midst of it, renovating that six room motel and your house. And you would had finished it, I guess, right?
Cody: Yeah. Because we were in our kitchen, and it, you know, looked like a kitchen, I think at that time.
Lisa: It did, it did. It was gorgeous. So now you have a new giant project. So what happened? Like, did you get bored or what?
Cody: Yeah, man, I just really like a challenge. No, we were so excited to do the homestead, you know, a couple years ago, and I had that vision in my head for ever, for over 10 years. And, you know, we were fortunate enough to be able to pull the funds together and do that. And then, you know, going into our third summer, we’ve learned a lot. We got it, we got it going. And the support of our community has been just truly amazing. And thank you to all you guys, truly, because we can’t do this without each other. But the opportunity came up, you know, the distillery went up for sale last October, and I had heard that through the grapevine, and I was like, that’s lovely for whoever can afford a price tag like that. And, you know, it came into conversation with our friends and, you know, they have the property behind here and they were interested in purchasing this for a real estate side. But, you know, their background is not in distilling or a restaurant or front of the house. But they’re amazing business owners. Jesse called me and he was like, hey, what do you think about the distillery being for sale? And I was like, I think I can’t afford it. And he said, well, let’s talk about it. So, you know, a few dinner meetings and sitting again in our kitchen, we decided to go for it. So, as a team. Yeah. So, after, again, many, many conversations, you know, I even called, called the prior owner, Bill, and was like, hey, man, what’s going on over there? You know? So, there’s a lot of fortune in being from Palisade and knowing all these people and having all these conversations and this big, beautiful network, that’s led us to this spot. And, you know, Mike and I are super excited to take the business side of this long time, staple of 20 plus years now, to the next level. Bring our community back in. We can’t wait to invite all of our friends, our family, our locals, our other business owners. We just want to be a very, integral part of everyday life for the people that live here in Palisade.
Lisa: I love it. I love it. Yeah. I mean, I’m joking, but in seriousness, I really can’t imagine better people to run this, like, with your background in the beverage and hospitality industry. And also just your warm personality and your energy and like, the do it yourself skills, like, I honestly cannot imagine any anybody better equipped to take this on.
Cody: You are so sweet. Thank you so much. It means a lot to me. And I’m telling you, it’s, it’s definitely not just me. My husband Mike, and then Jesse and Desa are just as much, gonna fuel this fire, as much as myself. But, you know, I’ve been telling my staff and everybody here that this is my last job. Okay? So I no longer work for Jägermeister. I just, you know, I’m gonna be here, slinging the Peach Street Distillery goods and like I said, building that, that long term staple for Palisade.
Lisa: Yeah, it’s a big project, though. So were you at all intimidated to take it on?
Cody: Oh my heavens, yes. Like, this is homestead times 5,000. You know, it’s a really big business. We actually have, you know, 40 employees, which is a lot. I’ve never, you know, had employees like that before. I’ve never had to figure out liability insurance, like unemployment insurance. There’s so much insurance. No offense to the insurance. Happy for the insurance. And then, you know, we have the wholesale business, the restaurant, the whole thing there, like I’m all about the front of the house, but the back of the house has been something that, you know, we’re really trying to figure out and tackle. It’s like we have a pretty good product, but our processes were really broken. You know, we want to have good, Mike calls them vittels, but snacks, you know, and good food, good rib sticking grub. So you can have maybe one or two, old fashioneds, and be okay, you know, and enjoy your time with your friends. So we’re really trying to figure out these pieces of the puzzle and redo the puzzle. Right. We gotta put it together the right way.
Lisa: Yeah. Yeah. I’m sure it’s not a surprise to you that a lot of locals were maybe, the previous incarnation kind of had driven some locals away, including me, to be totally honest with you. And I just live around the corner, so I would absolutely love to come back, but, you know, just had so many bad experiences.
Cody: I know. That breaks my heart.
Lisa: I mean, you’re walking into that. So that’s a weight. So what are you planning to do to welcome locals back in?
Cody: So just to back up a little bit on that weight? Yeah, that’s definitely what keeps Mike and I up at night is, you know, with the homestead, we got to start fresh, right? It was a clean slate. It was something that we started from the very beginning, you know, for Jesse and Desa with the Weedery. You know, that was a clean slate from the very beginning. You know, you get to shape it and form it. You own your own mistakes. You know, you own your own trials and tribulations. At this place you know, we inherited all of that, right? And when I go online and I see the negative reviews and everything, it just. It just is very crushing, if I’m gonna be honest, because, you know, there’s nothing I can do about it. But it also doesn’t have anything to do with our current, you know, plan of attack here.
Lisa: Right. That’s past.
Cody: But as far as bringing. Yeah, as far as bringing the locals back, you know, we all remember and love what the distillery was, right? And we love the people that work here. And it’s honestly where we all met, which is really cool. Right? That’s where me and, Jesse and Desa met, over 20 years ago. Isn’t that crazy? Or about 20 years ago. And so. And why did we come here? Right? It was fun. It was vibrant. It was just a super cool place to hang out. Really laid back so those are the things that we want to bring back to the front of the house. Now we can’t, you know, going backwards is not progressing. So we want to bring back some of the authenticity and those really tried and true things that we love about the distillery. But we also want to grow and move forward. So we installed a couple of TVs, right? So. I know, right? So we’d like to, like, have some Bronco games and Avs and, like, support our, state sports and all that good stuff. We want to maybe do some trivia nights. Right? We want to do, you know, support your local book club. Maybe we’ll do some bunco this winter. I don’t know. Right. we definitely want to increase our farm to table offerings out of the kitchen. We want to incorporate our spirits more with our food. This was all really good advice from our head distiller, Davy this morning at our managers meeting. So, you know, it’s about not just the people, but also the who we are as Palisade. Right? Like, let’s support each other. Right? And I will continue to go get my pickle shots over at Clark and Co. Just like, you know, it’s so good.
Lisa: It’s intense. I got like goose bumps when you said that.
Cody: Well, it is a little early. But you know what I mean, like, one team, one dream. As far as Palisade goes, that I’ve always felt that way. I’m from here, born and raised. Any local is welcome always. Like, always. We do offer a locals discount, too, to anybody that comes in. We’re gonna do some really cool local specials. We’re tossing around some cool marketing ideas. You know, maybe we do something called the local pour, you know, through the week. You know, maybe we bring in a shelf full of games and stuff so we have somewhere to go. And it’s when we’re all being hermits in the winter. Right. But we can come in, grab a cocktail, play some card games with a friend.
Lisa: Yeah. Honestly, I think that’s what’s missing in Palisade is that kind of cozy place where you can hang out, get a really good cocktail, hang out with your friends, and just, like, have a nice evening. So I feel like we’re starving for something like that.
Cody: All right. Well let me check that box. Let me do that. And, I’m. You know, we’re open to the feedback, too. You know, I’m happy to hear from especially my neighbor here that you live right next door, you know, but anybody like, you know, just talk to Mike and I and Jesse and Desa. And we’re here to listen, and we’re really looking forward to having all our familiar faces back in here.
Lisa: I love it. Well, I’m excited.
Cody: Me too.
Lisa: As Cody referred to earlier in our conversation, her last job was as a National Account Manager for Jägermeister. I asked her if there was any chance we might see something like Jager popping up on the menu in the near future.
Cody: That’s a good question. So, I was with Jägermeister and Teremana Tequila for only about three and a half years.
Lisa: I mean, honestly, that’s a long time in this current world. I mean for me.
Cody: Is it long or. I mean, I did Coors in one way or another for almost 17 years. And we do have Coors products in the building as we speak. So to answer your question. But we have to have beer. You know, we want to have the things that people want. And sometimes you want a beer with your bourbon, you know, or you want to have, you know, a Bloody Mary, and then maybe you cut back to beer or beer as a conservative choice, you know what I’m saying? So, we want to offer the things that people want. As far as other spirits, no, we are still strictly Peach Street Distillers pride and true. Only our spirits behind the bar. Will that change? Maybe. You know, we’re all about creativity and being flexible over here and, like I said, giving the people what they want. So if we got to do an Aperol spritz, we might have to do some Aperol. Unless Davy whips up some Aperol for me. I don’t know.
Lisa: That’s right. Well, yeah, that’s. That’s kind of where the direction I was going was. Like, would you ever consider making something like a liqueur or some sort of spirit along those lines?
Cody: We actually have one. Yes. It’s our Amaro.
Lisa: Oh I love the Amaro! Yeah, but I’m not thinking about that as being…
Cody: Jeagermeister? So Jaegermeister is technically an Amaro in the way that it’s made. Yes.
Lisa: I never knew that.
Cody: I know. Nobody does. They just think of college and Jaeger bombs. But, no, it’s technically an Amaro or a German liquer. It’s in the same family, so. Yeah, our Amaro is very similar to that.
Lisa: Oh, that’s fascinating. Okay, well, I actually really like the Amaro.
Cody: And the Aamro is amazing.
Lisa: and the cocktail you do with it here.
Cody: We are actually testing two more right now. So we’re gonna have some more of those come on the menu for the fall and wintertime.
Lisa: Good. I’m glad that’s not going away. No, I don’t know it seems like something that’s a little bit of a niche thing that maybe is not as it is widely known, but it should be.
Cody: Yeah, it is. I think we’re, you know, do we need to do a little bit of SKU rationalizing here? Yes. But we’re trying to do that tactfully and smart and make sure that we’re, you know, keeping the things that people want. But.
Lisa: Right.
Cody: still making good business decisions.
Lisa: Yeah. How do you decide what stays and what goes?
Cody: Well, you know, obviously sales matters and what’s moving and what we use it for. So I would say those are the main contributors to that decision process.
Lisa: Yeah, that makes sense. So for the distillery. I’ve always felt like the distillery tour was one of the most under known, underrated things to do in Palisade. Like it’s a really cool thing, but I feel like it’s not maybe something that comes up on the top of everybody’s search. So are you planning to emphasize that part of the experience here more or are you trying to kind of build up the fact that, hey, you’re visiting Colorado’s oldest locally owned distillery. Let’s check out how we do things.
Cody: Absolutely. Actually, I love that you just said that because I didn’t realize that Peach Street was the first craft distiller in Colorado. The first one, we have liquor license, distilling license number one.
Lisa: That’s pretty cool.
Cody: That’s an amazing story. Like before Stranahan’s you, know what I mean? Before Leopold’s, before these really big brands. Here we are in little Palisade, you know, back in the day, drinking our Bloody Marys and I mean it was just awesome. I just think it’s the coolest story. So we are leaning into our first, like fundamental, pillar for who we are going forward, is we are a distillery first. First. First and foremost, we’re not a restaurant. We are distillery first. So too long, long way answer your question. Yes. We want to lean into our tours. Our online presence is going to change. We want people to know that they can come and see a really cool craft distillery that uses all, you know, primarily, I shouldn’t say all local, ingredients, like as best we can. Right. The Amaro is actually the one tricky one that we have to get some stuff from other places. But you know, we use, right now we’re reusing some pear puree because we didn’t have the right stuff to destone our own fruit for the pear gin. And we got creative and we’re working on that right now. And it comes right out of, the Colorado Juice Company. So we’re doing everything we can as close to home as possible and we want to continue to tell that story in our tours. We did just change our service model here at the distillery too, so we’re going back to ordering everything through the bar. Yeah. And we’re gonna test it this weekend and see how we do, and kind of shift our table service more to an expo. Can you still get a drink at your table? Absolutely. we’re going to have kind of a fluid way of doing things, and make sure that we’re just, you know, creating the best experience for the guest. But when you walk into the distillery, there’s going to be somebody right there at the front offering you a sample of one of our fine crafted spirits. A flight. Would you like the, you know, nickel tour or do you want to sign up for a proper tour at a later date or whatever it may be and really promote our identity and who we are as Peach Street Distillers.
Lisa: Yeah. Well, that’s exciting. Very exciting. So you mentioned the locally sourced ingredients and you know, I can see from my window, like farmers drive up with vats of juice and drop them off, you know, on a regular basis, which is so cool. So where do you get things from locally? Like what ingredients do you source locally and how does that all work?
Cody: So we work with a lot of the local farmers and other, you know, wineries and everything. We just did something with, Big Bs and some of their cider with them. So, you know, without trying to, like, single anybody out, we really work with a lot of. We work with everybody local. So, and we’re you know, we need each other, like I said, you know what I mean? Until I buy my big orchard. No, just kidding.
Lisa: No, this is your last job.
Cody: Sorry, it’s my last job. I forgot. No, we need each other. So we work with, you know, a ton of local people here.
Lisa: Yeah, that’s very cool. And so we’ve also talked about how this distillery has a really long history and you’re kind of coming into that history. So have you thought about how you kind of honor that past while also bringing in new things that you as you well-acknowledge are needed and are important? Like how do you still make sure that that history and that continuity is here?
Cody: So that’s a tough line to toe. Right. But I’m hypersensitive to it because I actually really honor the roots of this place and where it came from. I really, truly do, because I was here, you know, 20 years younger, hanging out and having a blast. And I really applaud the distillery and the brewery for being, you know, some of our first really progressive businesses as, you know, I used to say that, you know, back in the day when I was on town board. So, and I thought it was really cool because it was kind of pushed us into a different direction of maybe we can have some fun and, like, have some live music and a cool spot to, like, hang out and. And now we have this whole total package with our cool stores downtown, you know, and our amazing restaurants that we have. And then our wineries all have their own personality. And I just think that this was kind of the beginning. So I definitely don’t want to do anything to erase the past. Right. But I want to build on top of it. So. Yes. Like, what. What the prior owners did to bring this to life. Super cool. You know, and it’s where we are. This is the last time we’re gonna be right here. We’re only going up from here. So. Yeah, you can’t forget. You can’t forget the past. Just to, you know, push forward into the future.
Lisa: Yeah, yeah. And I. Speaking of which, as the train goes by. This building is so cool that we’re sitting in. We’ll pause for a minute. Lovely. Gotta leave that in.
Cody: Yeah, I know. I kind. I kind of want to do, like, a whistle stop special or something when the train goes by. Like, have something. Wouldn’t that be fun?
Lisa: That’d be a lot. You’re like oh I got another one.
Cody: I know. Whip out some, like, mini cocktails or something. I don’t know.
Lisa: That’s a great idea.
Cody: I’m still brainstorming. Right. But like a whistle stop shot. I don’t know. But the train is cool, man. The train is super cool. It’s part of our identity, too. but, yeah, this building is super cool. This is the original train depot. Like, this window that’s, you know, between Davy and I’s desks is, where they used to sell the tickets. It’s just neat. I like it. This. I like this building a lot.
Lisa: Yeah, I love it. I’m honestly excited to be in here because I’ve always wanted to check it out.
Cody: You can come hang out anytime.
Lisa: It’s as cool as I thought it would be. So you’ve made a lot of changes physically to the property. tell me a little bit about those and where you’re going and what you still have left to do.
Cody: Yeah, sure. So, you know, Jesse and Desa own the real estate. And, we’re so fortunate to have them as partners because they got in here and they were like, man, we gotta, like, get this place up to snuff. Right? But Mike and I have been, you know, very much part of the process with some, you know, input as far as, like, paint colors and all that good stuff. But we wanted to bring, you know, the depot building, the office building, you know, back to kind of its original look. And once it’s done, you guys are all gonna see it’s going to look really beautiful. And then that bright red, stop sign, red over there on production. Let’s call some attention to this corner, right? Let’s not be drab anymore. And when that’s finished, you guys will see the full, concept and what we’re going for. It’s going to be rooted in the history of Palisade. These buildings are old. This was the co-op, you know, and so we’re gonna bring that back a little bit. And then the tasting room is really going to be beautiful soon on the outside as well. The inside will probably take a little bit because we got to recoup some funds. But, you know we’re just gonna continue to refresh. We’ll clean clean, clean and refresh. As the time goes on and we move into slow season, we’ll probably have a little clearer vision for that. But, in the meantime, just keep watching. It’s going to come out beautifully.
Lisa: Yeah, it’s definitely looking cleaned up, like, cleaned up all the vegetation and everything that was really getting overgrown in some of the wild areas, especially around the production building. It looks great.
Cody: You mean the tree growing out of the wall?
Lisa: Yeah. I’d always have to duck walking home underneath that tree. So it looks, I mean, I love these trees. They’re absolutely gorgeous. But they needed to be cleaned up. It’s looking really fresh and beautiful.
Cody: Thank you so much.
Lisa: So, and yeah, I noticed the new tables inside are gorgeous. Like, nice kind of granite tops and new chairs. And so it definitely is feeling fresh.
Cody: Thank you.
Lisa: So back in, probably a couple years ago, the previous owners had gone through this whole process to get design approval to build a kitchen and a kind of a takeout area. Do you still foresee that kind of going anywhere in the future or is that just like a way, long term plan?
Cody: The short answer is yes. We won’t be using those plans, per se. But we’ve already been, you know, vision boarding, if you will, on what we’re going to do. But I would say that’s like a three to five year plan, you know.
Lisa: It’s a giant project building a commercial kitchen. It’s enormous.
Cody: It is. And you know, we’re working on getting our team, together here right now as far as our management team. And we’ve made some big progress this week. And, you know, that was part of our pitch for long term was, you know, we want to have a proper kitchen. The trolley’s the. trolley. Some people love the trolley. I struggle with the trolley.
Lisa: The trolley being where it’s like the food truck currently.
Cody: Yeah, it’s a trolley.
Lisa: It’s a food trolley.
Cody: It is a. It’s something, anyways. But yeah, I do, to have just a proper kitchen where we can, you know, have, you know, own some tasty dishes, like I said, some shareables, something that’s rib sticking delicious, you know, so you stay and enjoy your craft cocktail or two.
Lisa: That’s really exciting. Yeah. And I can see how that’s just a huge. Another kind of huge thing to bite off.
Cody: It is, but it’s all about like the progression. Right. So, you know, we’re starting here, we’re cleaning up, we’re getting the staff the things that they need. We’re hiring some more people to help us with the stuff that we need help with. You know, we’re building something, you know, and you have to build something from the ground up. You know, even if you inherit a business, you know, you inherit all the things with it. Right. And we’re doing some major unraveling, has been my term of choice. And then we are, we’re going to rewire and restructure and where we are today is going to look a lot different from where we are, you know, three, five, seven, ten years from now.
Lisa: I’m excited. What are you most excited about for seven to ten years from now?
Cody: That I get to live and exist in Palisade and, to amazing businesses and work with people that I love and care about and make it to my kids soccer games and, you know, be home for dinner and. And, you know, get, the juice that I squeeze is mine. So it’s not. I’m not doing it for anybody else anymore. I’m doing it for myself and my family.
Lisa: I like that a lot.
Cody: Yeah. And my community again. I freaking love Palisade. We know that. Well. Yeah.
Lisa: And you have a chance to build a community here that’s what you want it to be.
Cody: Yeah.
Lisa: Which is a really cool thing to do.
Cody: Yeah. I’ve, Yeah, I’m. I’m really happy about, you know, working with the people that are here and building them up to whatever they want to be in their career. I’m happy to see where they’re gonna go or if they stay. You know, whatever happens, I’m just happy that it’s ours and that we can, you know, control the outcome, best we can.
Lisa: Yeah, yeah, yeah. Good footnote.
Cody: Put in. Put in. We’re gonna put in what we get out.
Lisa: Yeah. For sure.
Cody: Or get out what we put in. Yeah. Yeah. I just want to tell everybody, you know, we just got this place on July 21st. We have a long way to go. The folks that have already come in to see us that hadn’t been in in so many years. I just really, truly thank you from the bottom of my heart, and I look forward to having the rest of you in when you feel ready and hang in there with us while we turn the ship in the middle of the storm. You know, it’s September. It’s busy. And, you know, not to be too corporate, building the plane while we fly it. Right. But, you know, like I said, what we’re gonna be a year from now, two years from now, five years from now, is just gonna continue to, you know, we’re striving to be that place for Palisade again, and we are excited to have you come through our doors and enjoy some great drinks and have some laughs and create some memories. And, you know, Mike and I and Jesse and Desa will be right here with you the whole time.
Lisa: Wonderful. Looking forward to it.
Cody: Thank you, hon. I appreciate it. Thank you for coming to chat with me.
Lisa: Thanks for taking the time out of all the things you have going on around here. It’s just like a buzzing hive of activity. So I appreciate you taking time out to talk with me.
Cody: Oh, thank you so much. I love this. I really do. And I’m really proud of you’re doing so good. You are.
Lisa: Sometimes.
Cody: We’re all sometimes doing good.
Lisa: Yeah. Thank you so much, Cody.
Cody: Thank you, hon.
LM: Experience Peach Street Distillers’ fresh start for yourself at 144 South Kluge Avenue in Palisade. They’re holding a welcome back party on Saturday, October 18th with a ribbon cutting at 4pm followed by music, food, and drinks – and lots of familiar faces. It sounds like a fun and fitting kickoff for the new iteration of Peach Street Distillers.
The podcast’s theme music is Riverbend by Geoff Roper.
Thanks for listening. With love, from Palisade.