Time to meet Sean Fagan! Sean is a good friend - Dusty designed his labels and we were lucky enough to be included in several tastings. His products are amazing. They make such good gifts too! Read his Q&A below and meet him in person this Saturday at the Maker's Mash!
What do you make and how did you get started?
I make tonic, cocktail cherries and champagne mustard. I working to build a distillery that will be exclusively making gin. I got started making a tonic and cherries that can go along with it.
What does your average day look like?
I make products at Crazy Good Community Kitchen, seek outlets to sell my non-alcoholic products wholesale, look for special events, markets and festivals to build my retail side of the business and work on my distillery project.
What inspires you to keep making work? Where do you go to shake out of a creative rut?
I really believe in my products. I have a passion for good drinks and good food. I think small batch locally made products can foster community, industry and keep craftsmanship alive in our country. If I get in a creative rut, I try to go somewhere to be inspired - I look for new ingredients, or visit with another food entrepreneur, visit a distillery or brewery or independent retailer.
What is the hardest lesson you learned through your business/creative process?
It takes time and there is more than just I can do in a single day. But I have FOMO a lot and it can cause me to shut down.
What's the best part about making what you make?
I make cocktail products and soon will make gin .... what do you think? (Lol.)
What are you working on now?
Ginger Tonic, Cherry Cocktail Syrup, new gin botanicals - plus a location for the distillery.