A husband-and-wife duo could be the next to open a craft distillery and bar, if plans before Sunshine Coast council get the green light.
A proposal for a special industry distillery and bar at 57 Owen Creek Road, Forest Glen, was lodged with council by Project Urban on behalf of Kyle and Louise McIntosh earlier this month.
The new Shady Grove Distilling Company would be a two-storey small-scale operation with the production of spirits as well as storage, ancillary retail sales, tours and classes within a gross floor area of 424sqm.
The operational management plan revealed the craft micro-distillery would produce gin, make molasses and cane juice/sugar spirits, and rum – with the applicants expecting to make up to 50,000 litres of alcohol a year.
The plans, prepared by Linea Design and Drafting, seek to establish the distillery within units 6 and 7 of an existing industrial building.
The industrial unit complex contains a total of 24 units and a variety of industry-related businesses, totalling a gross floor area of 5624sqm and parking for 89 vehicles.
Conditions of the development approval for the distillery require 71 car parking spaces, six motorcycle parking spaces and 11 bicycle parking spaces to be provided.
Production of alcohol would occur on the ground floor of unit 7. The tenancy provides a total area of 303sqm and includes a 93sqm mezzanine floor. A retail sales and tasting area are also provided within this unit.
The finished product would be available for purchase onsite at the tasting room, via online sales and through select hospitality venues throughout the Sunshine Coast.
The mezzanine floor of unit 7 comprises staff space (office/training room and kitchen) opening onto a balcony.
The McIntoshes plan to accommodate booked group tasting tours and ‘Gin 101’ classes for up to 12 people to make their own gin.
They also plan to run spiced cane spirit blending classes, with each class allowing students to learn about the product and create their own flavoured spirits to take home.
The experience would include a selection of complimentary drink samples and pre-packaged nibbles.
Classes would be limited to Friday, Saturday and Sunday, and numbers would be managed through bookings and provided on demand.
The purpose-built gin-making classroom/workshop would be located in unit 7.
Storage of maturing product and packaged bottles ready for distribution would occur in adjacent unit 6, which would not be open to the public.
Food would not be prepared on-site, other than pre-packaged nibbles, but would be available at an outlet located within unit 23 and could be brought in as take-away.
Local cattle farmers and cane farmers will be approached to see if they would like to use surplus spent molasses or washed co-product for feed or fertiliser.
The development assessment report stated there would be minimal impact from the distillery in terms of air emissions and noise generation.
The proposed development would operate between 7am and 7pm Monday to Sunday and would be conducted entirely indoors.
The Shady Grove Distilling Company would be a smoke-free venue.
Kyle and Louise McIntosh have been approached by Sunshine Coast News for comment but did not respond by the time of publication.
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