Please welcome our new summer intern, Claire Bisanz
Templeton Rye intern Claire Bisanz with Meryl & Keith Kerkhoff
The Templeton Rye team is pleased to welcome our new summer intern, Claire Bisanz. Claire is originally from the Twin Cities and is a student at Iowa State University studying Marketing and Spanish.
We are happy to have Claire on the team and look forward to her work helping us continue to develop and execute various strategic plans.
July 1st, 2009 at 2:37 pm
claire
I am disappointed that many Iowa stores the supply of TR is being rationed (or none available at all) since product is being diverted to bigger markets (Chicago and IL). The store I purchase it from in Ames (I drive there from Minneapolis) now tells me they get maybe one bottle a month and there is a waiting list.
thanks
July 1st, 2009 at 6:57 pm
Let us know when you will be in other States for sale so we can have you join us for one of our tasting events 2009 and beyond.
Jeffery Connell
Whisky Live North America
WhiskyLive.com/USA
July 10th, 2009 at 4:04 pm
Hello Jeff -
Greetings from Templeton. Thank you for your comment and we appreciate your feedback.
We are obviously in a tough spot as far as supply but hope to have this resolved in a year or so as we have been patiently building inventory over the past few years.
We originally delayed our move into Illinois by a year to keep more product in Iowa. We eventually moved to Illinois in Aug 2007 because we thought we had ample product to supply both markets, which we did for almost two years. As our demand continued to grow, we were forced to implement an allocation strategy. We still send approx 75% of our production to Iowa.
It is very difficult to gauge demand several years down the road, especially for a company with limited resources. You may have seen the recent announcement by our friends at Knob Creek announcing that their demand has outstripped supply and they are out of product until November.
Hopefully this helps to explain our situation. Please stay in touch and thank you for your patience.
All the best,
Scott