Exclusive Interview with Mr. Andrew Michael Starnes, Distiller for Rusted Crow Spirits in Michigan

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Exclusive Interview with Mr. Michael Starnes, Distiller for Rusted Crow Spirits in Michigan

Q: What is your full name, title, company name and company location?

Andrew Michael Starnes, Distiller/Brand Ambassador/Crow Stranger( inside joke) Rusted Crow Spirits- 6056 N Telegraph, Dearborn Heights, MI 48127

Q: What was the inspiration behind the name of the distillery, Rusted Crow?

The father of our owner, Joe Schebel, was nicknamed Scarecrow Joe. This later got shortened down to Crow Joe. Combining this with Joe’s love for rustic, steampunk, gothic, and mechanical artistic expression birthed Rusted Crow Spirits and Distillery. It’s a clever play on words as the Crow not only being one of the most intelligent birds; but also in Native legend as being the symbol of carrying spirits to the underworld.

Q: How did you get started in the spirits industry?

This is the best part of the story. I was working as a hotel night manager so I had plenty of time on my hands to research and learn about fermentation, spirits, beer and basically any alcoholic beverage information I could get my hands on. I watched videos and read tons of books and articles. I was in the middle of a long binge session of watching Breaking Bad and it hit me. I should be a distiller. So I researched classes to learn more. I ended up attending the American Distilling Institute conference Seattle in 2014. While waiting for the bus to tour the local distilleries I stuck up a conversation with two guys by the hotel. They mentioned they were from Dearborn Heights, Michigan, which ironically was a mile from my hometown. We exchanged information as I continued my need to learn about the industry. I attended a Michigan State weekend course which was my first hands on experience seeing spirits being distilled and such large volume. I feel distilling was always my calling, when I was young I would mix various juices or pop together to see what it would taste like. I do the same thing now but with Rum and other spirits.

Q: What are some of the challenges related to operating a distillery (and bar) in Detroit?

Michigan is a controlled state, thankfully we are able to serve cocktails and samples to customers. Education can be a struggle as customers will enter the distillery asking for “Bud Light ” or “Jack Daniels” for example. We kindly inform them that we only serve the spirits we make. The largest hurdle is converting the loyal consumers from the big established brands to the craft distillery products.

Many craft breweries helped plant the “Made in Michigan” loyalty into consumers mindset. We have fostered that and tried to use that to our advantage. The general population in Michigan enjoys supporting local small businesses. Thankfully the large grocery stores and liquor stores have “Made in Michigan” shelfs and advertisements to assist consumers. Additional distilleries are opening in Michigan, however we still feel that there is enough of the pie for everyone.

Q: What is your daily routine at the distillery?

My routine varies depending on what I have planned. Some days I will mash a new batch of rum or clean fermenters. Some days we spend 8 hours building boxes and cutting labels. I coordinate a lot of the sales and marketing efforts so I could be on the road for a whole week visiting accounts and scheduling demos and promos.

My favorite days are when I sit and blend new spirits for the bartenders to use in cocktails. Watching the still run and collecting spirits is relaxing. Thankfully my job and position changes daily on what is required. For example, we had to get a shipment of gin ready today on short notice. Then I shipped samples to various industry writers for feedback. It is definitely not your normal 9 to 5 desk job, which matches my personality, I enjoy always being on the go.

Q: Who has been your mentor or how did you learn the craft?

Attending Schoolcraft Community College Brewing and Distilling program I met a lot of extremely knowledgeable professors. Ari Sussman, Jake Holshue and Alan Bishop are people whom I reach out to on a regular basis for questions and advice. The 1st distilling batch I watched was with a relative. It was funny to learn that I knew someone in my family that was making moonshine.

Q: What rum(s) do you all currently have in your portfolio?

Davy Jones Rum is the only rum in our portfolio currently. It’s a silver rum made with cane sugar and blended with Jamaican rum. Hints of vanilla balance out this spirit and the Mermaid on the packaging helps draw attention. 

Q: Where is your rum currently available for purchase?

Currently available throughout the state of Michigan, at Rusted Crow Distillery and Rusted Crow Detroit which is our downtown Detroit location.

Q: Do you plan to add new rums to the portfolio?

We currently are barrel aging some rum in our Ginger Devil barrels for a Spiced Rum. I also have some experimentals such as single malt finished. I filled the bourbon cask we emptied with rum and recently received bourbon beer barrel from a local brewery. All are currently small batches. I have plans to make a 100% molasses just haven’t had time yet. I did have a blueberry cinnamon experiment but just haven’t scaled it up.

Q: Aside from rum you also have other spirits in the portfolio. Could you tell us a bit about them?

• Detroit Steam Vodka is a corn-based vodka, charcoal filtered using artisanal spring water. We distill 12 times to refine and make the smoothest vodka possible.

• Ginstache Gin is a citrus forward contemporary American style gin. A balance of citrus and botanicals made this spirit a San Francisco Double Gold Winner.

• Murder Mitten Moonshine is 100% corn mash unaged whiskey. This is as natural and raw as it comes. We only perform a stripping run of the mash to leave a lot of the corn flavor in the spirit. The name actually comes from the Battle for Frenchtown in the War of 1812, aka River Raisin massacre. Not many people know that a group of crows is called a murder and being Michigan is shaped as a mitten so the label, spirit and bottle embody and honor the fallen that helped shape our state.

• Ginger Devil is our recent product made from aging our moonshine for 4 months in American Oak barrels with cinnamon, ginger and graham crackers among other botanicals. It is a spiced whiskey but unlike what is currently in the market. Devilishly deceiving with a spicy finish that will linger on your lips.

Q: Do you have any signature cocktails? And which one is your favorite?

The most popular cocktails at our tasting room are:

• Detroit Steamcicle - which is 1 ½ oz. Detroit Steam Vodka, 1 oz. Orange Juice, ½ oz. Simple Syrup , ½ oz. half and half. Top with Faygo Cream Soda.

• Crowstache - 1 ½ oz. of Ginstache, 1 oz. Simple Syrup, ½ oz. Lime Juice, 5 Blackberries and 2 cucumber slices muddled.

• Shiver me Timber - is my favorite which is 1 ½ oz. Davy Jones Rum, 1 oz. Pineapple Juice topped with Ginger Beer. Topped with nutmeg. I enjoy drinking rum straight or chilled.

Q: Do you offer tours of your distillery?

We do offer tours of the distillery. We are open to the public Thursday, Friday and Saturday 5pm-Close. I also don't mind giving personal tours for large groups or private parties. It’s always fun to chat with people as the general population hasn’t even heard of a distillery.

Q: What advice do you have for people who dream to have a job like yours?

This is such a hands-on industry that you can read every book but you never truly understand the ins and out until you get dirty. Its a fun industry to work in but also a messy one. When we first started out we had a fermentation that bubbled over and spend hours cleaning up sticky mash. I also was told by others who have been doing this decades longer than I, note taking is key. Also this industry has been friendly that fellow distillers help each other out and communication has been greatly appreciated and when someone asked me a question I know who to contact if I don’t know. The other side of the coin is that you have to understand that you are a small fish in the beverage industry so it is a challenge to get one or three bottles placed. Small victories should be celebrated. I’m happy when I sell 5 bottles at a tasting.

Q: What about the hot rods? We understand the distillery has its own custom-built “Rat Rod”!

Before Rusted Crow Distillery opened, Joe built a Rat Rod as a marketing mobile. Which was the 1st time I heard of Rusted Crow, so it worked. The car is built on a 1930 Ford custom frame, 350 chevy motor. He used 7,000 rivets to puzzle-piece copper together with used bourbon barrels around the side. This is truly a head turning conversation car. It has helped when talking with people as they know us as the distillery with the cool car.

Q: If people want to contact you, how may they reach you?

My email is andrew@rustedcrowspirits.com I’m available on facebook and instagram @

andrewmstarnes. Facebook Rusted Crow Spirits.

Q: Is there anything else you’d like to share with our readers?

We will be releasing our Rust Belt Bourbon and Rye whiskey later this year. It will be a 4year aged spirit bottled in bond. Rum on the rocks, dare I say, is better than bourbon...

Margaret: Again Andrew, thank you so much for the opportunity to interview you. I wish you and your team much success.

Cheers!

Margaret E. Ayala