A Spirited Startup Story
Food scientist Phil Perkins applied skills honed during a long career in industry to launch a successful micro distillery in Tennessee. Here’s how he went about it.
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In March 2015, after a successful career spanning 35 years in the food and beverage industry, I was starting to formulate plans for early retirement. I knew that I did not want to fully retire, and I thought the model of thirds would work well for me: a third of my time doing paid consulting work, a third doing unpaid volunteer work, and a third being “retired.” That model had worked well for friends of mine, and I liked the way it sounded, so I started to explore how that might look for me in r…
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