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was dead in the water. he had all his money tied up into those barrels waiting to be sold to customers, who were frankly, just not interested. i was a little bit of a freak-out. 300 barrels, at $12,000 a barrel, you can do the math of what we were expecting to come in. and the wine started to show and i said to the wine maker, we got to start selling this. and he s french. and great wine maker and a real artist and business person. he goes but michael, the ttb, we need to get the approval. i was like, we got to sell this. michael was desperate. he needed to do something to bring in revenue. and so he suggested the unthinkable tap the barrels. skip the whole step of putting wine into bottles and serve it right from the barrel in the restaurant. his wine maker david lecomte was horrified. you stupid american, you can t put gas in a barrel, it will blow up. i m like, we got to sell this wine now, it s cash flow. david soon came around to the

Small business personWine makerMichael dorfWine maker david lecomteDavid soonCash flow