So often when we measure the success or failure of a company we look only at the bottom line. Profit is success, and breaking even or losing money is failure. To a point, this makes sense. A company can't be sustainable until it's financially solvent, however, there's so much more to success or failure than can be read from a single bottom line.
This is something we've thought about a lot recently as Buchi hits the 5 year mark and finally begins to bob into the barometric black. It's often overlooked that the net accumulation of our assets isn't just what is or isn't in our bank accounts, but rather the wake of prosperity we create as our brand grows. Consequently our community is profitable from Buchi long before we are, and that's the effect good local business should have. It's the whole idea of a triple bottom line business, that equally important to making a financial profit is the social profit generated for our community and the preservation of our shared environment. With that said, we wanted to illustrate one small effect of our growth, via the close grain contours of our black walnut tap handles.
When we first started, our Buchi Papa and Flavor Alchemist Nathan, was spinning the wood (he's an incredible woodworker!) but eventually as the business grew and Nathan got busier in the brewery, we saw an ideal opportunity to integrate and employ a local artisan -- so we started working with an Asheville based man named Joe Ransmeier. Check out his website and support his work around the River Arts District of Asheville whenever you get the chance!