Boston Found
Founded four centuries ago, Boston has simply never settled. Conversations here determine the future, so let’s discover what’s next! Join us as we seek out the real Boston, past and present, through stories and perspectives that capture a city always in motion. Hosted by Martha Sheridan, CEO of Meet Boston, this is the Boston Found podcast.
https://www.meetboston.com/podcast/
Boston Found
From farm to spirits, Trillium is much more than a brewery (Encore)
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
JC and Esther Tetreault discuss the evolution of Trillium from a Fort Point hole in the wall to a farm-to-table, distilling and brewing hospitality company.
https://trilliumbrewing.com/
A Love Letter To Boston
SPEAKER_01The following is a rebroadcast of a podcast originally released April 2nd, 2025.
SPEAKER_02Founded four centuries ago, Boston has simply never settled. Conversations here determine the future, so let's discover what's next. Join us as we seek out the real Boston, past and present, through stories and perspectives that capture a city always in motion. I'm Martha Sheridan, CEO of Meet Boston, and this is Boston Found.
SPEAKER_01Hey, it's JC from Trillium. We're here at uh 100 Royale Street in Canton. This is where our brewery, distillery, and even a little winery, if you didn't know that. We have a 750C restaurant, event space, beer garden, gearing up for a big weekend.
SPEAKER_02Welcome to Boston Found, the podcast of Meet Boston.
Meeting Each Other Before The Beer
SPEAKER_02I'm your host, Martha Sheridan, and today we are so excited to welcome our neighbors from Ford Point and other points from Trillium Brewery, JC and Esther Tatro, who are here to talk about the explosive growth of their incredible brewery and other products that they're now selling, and also their commitment to this great region, Greater Boston. So welcome. We're really excited to have you today.
SPEAKER_03Thank you so much for having us. We're excited to be here. Thank you.
SPEAKER_02We'd like to start by asking our guests, instead of me reading a bio, asking our guests to talk a little bit about their journey and you know how you got to where you are today and how it all started. So, I mean, with you guys, of course, we want to know how did you meet and did you have this shared passion at the time. So I'll start with you, JC.
SPEAKER_01Well, I actually grew up about an hour south of Boston in this town called A Cushnet, which was the birthplace of a titleist. So but I don't play golf. There's really not much else going on in that town. Sure. However, we as a family we would would get together a lot, and those moments were so special to me. And my grandmother and my mom and um family members just love to cook, and that really um that made an impression on me. So as a kid, I wanted to be a chef until I learned what the chef's life was like. Yes, it's it's a tough one.
SPEAKER_02We've had several on our show.
SPEAKER_01So I always thought I could just cook for my family and friends, and that would be all the scratch the edge that way. Uh so I studied biology and biochemistry, and then um went into the life science research, clinical research uh world, and became a homebrewer on the side.
SPEAKER_02Ah.
SPEAKER_01So just before I became a home brewer is when I met Esther. I I was uh working in Cambridge. My halfway to home point was the Fenway Boston Sports Club. Esther was the manager there, and uh she caught my eye. Um took a few minutes for us to actually get together. Um, we don't need to go through the details of that. But I live in JP, so it was that was actually way back when um you could actually get parking spots, meter spots in the Fenway neighborhood if you caught it just right. Um, as folks were leaving work and uh people were coming back home. So no longer. Yeah, that's not the case anymore.
SPEAKER_02Yeah, yeah, yeah, yeah. So, Esther, you come into the picture and tell us what transpires here.
SPEAKER_03So I started working in fitness actually when I was getting my MBA. So I came to, I'm from Connecticut, I came to school in Boston and just state. So I went to Bentley College and then went back for my MBA. And while I was working to get my MBA, I was working full-time. I had four jobs, grad assistantship, but I started personal training. I played sports in college, was always into fitness for fun. And as a favor to a friend, I became a personal trainer to just kind of help out. And I fell in love with it and I became not obsessed per se, but like I really enjoyed helping people reach their goals. And it's funny because I went to business school, helping others was not a career aspiration of mine. Yeah, from the very different, but I found it so fulfilling. And I ended up training a lot. I was working a lot at the gym and finished my MBA and kept training clients. I really had this attachment and I felt so fulfilled, but I was like, man, I really should get a job. I have an MBA now. What am I doing? And so I tried to quit. And because I was so valued at the organization, they were like, please don't quit. You can keep training, but start in leadership and management here. So nice. Yeah. So I became a manager at the gym. And that is where I met JC. And it did take about a year and a half before we actually got together. But funny story, this was the Boston Sports Club in Fenway. And fast forward now, many years later, what should have been our 10th wedding anniversary is actually when we opened Fenway, our Fenway location. Oh, nice. So yeah, we can talk more about how we arrived at all those locations. But I find that the longer you're in Boston, you have more of these full circle stories and the connections just really come together and make it feel such a special way, like of placemaking and forming these roots. And now we have our family here. That's amazing. That's fantastic.
Launching Fort Point With No Money
SPEAKER_03So you opened Fort Porn in 2013. Is that correct? Our first location on Congress Street. Okay, March 21st, 2013. And what what was that like?
SPEAKER_02Talk a little bit about that. How did that go for the two of you?
SPEAKER_01It really helps if you start a business like that with almost no money. It really helps if you don't know what you're getting into and you get committed to the degree that you really have no other choice but to stay the course. So it was a shoebox. It was 2300 square feet. That is not a brewery production environment space at all. The lowest hanging pipe was eight and a half feet. You know, it was it was really pretty pretty tough in there.
SPEAKER_02Were your tanks in there?
SPEAKER_01Yeah, I mean, we we started with only two fermenters, took forever to get open. We ran out of money.
SPEAKER_03There's a whole there's a there's probably about two babies in the time frames that we actually started this process. So do not recommend. Yeah, yeah, yeah, yeah.
SPEAKER_01So we learned a lot, of course. It was basically like really big home brewing. Um, we converted a dairy tank into a mash tun instead of having a properly made one, and uh we made it work. That was fantastic. But we quickly learned how not to uh run a brewery. It's effectively, you know, you we talk about sustainability all the time. And yes, we did get open and we kind of cracked through that inertia and we developed a brand and we had such an incredible response right from day one. But we learned a lot in those first couple of years about what we needed to grow up from.
SPEAKER_02What was your first brew?
SPEAKER_01Well, our first beer was Fort Point Pale Ale. So that's still today is one of our most popular, popular beers, named after, of course, the neighborhood where we started. Boy, there's really not very many things that would change about that beer.
SPEAKER_02Oh, that's good, right? You had the the chemistry, right? Must have been your schooling that helped drop up.
SPEAKER_03Certainly wasn't uh brewer's education.
SPEAKER_02We did things the hard way. Was that your vision when you when you opened and you were like, here we are? Is this what you had anticipated when you were planning this or not so much? We had no idea.
SPEAKER_03No idea. When uh at the time, craft beer was an emerged industry. Yeah, you were sort of ahead of the curve, right? Or we were ahead of the curve on some things. And so, you know, there were examples out there. Dogfish head was an example of a big craft beer that made it. Yes, exactly. Started small, they made it. And of course, locally, there was Sam Adams and, you know, huge now. And so we looked at craft beer as like, well, this is what it's supposed to be. And so we looked at, you know, I looked at Sam Calgiani and uh Jim Cook, and I was like, I don't know that I want you to be on the road 300 days a year, like we're starting our family. Maybe this isn't, maybe we won't be successful. And JC didn't want that either. Like he said about the chef's life. Like we wanted to be able to support our family. So our plan actually was just let's open a neighborhood, craft brewery. Let's interact with our customers, our fans, our neighborhood, and our community ourselves, which is kind of that pivot point for when the industry changed. And maybe we'll make it, maybe we won't. Let's see if we can sustain ourselves and create a lifestyle for us in the small community. And that is when the model changed. So it started, forget about the hazy IPA trend. That's when craft beer went from this distribution game to the tap room game, to the tasting room game, the direct-to-consumer uh game. Yeah. So it was good timing. So that's what we did. And our plan was just, you know, these are our beers, and we feel we're the best people to talk about these beers and to share with the people in our community. So it didn't make sense for us to send it out and have other people doing that when we couldn't afford a sales team and that wasn't our goal. But we thought, like, let's just connect with our community, let's connect with our neighborhood and establish something special and local. And then it took off from it.
SPEAKER_02It sure did. Well, it's such a great location, though, too. And I think you probably hit Fort Point at the right time when it was emerging as a new location for people to hang out in Boston. And, you know, obviously the seaport followed not long after that. So that must have felt really good as far as timing goes. I um so I've been to the location on several occasions, and I know back when I was going there, it was really hard to get in. Like people waited in lines. But what I used to love is um the cars would be like parked out front, double parked, and people be running in to get their beer, their cans, and then running back to the car. And, you know, so excited about uh the fact that they had this incredibly special package in their hands. So stressful. Yeah, it was stressful, right? Stressful for us.
SPEAKER_03Yeah, I mean and for the consumer because they were just I just I just want to pick up my beer. You know, there was a Twitter channel that monitoring the line from one of the buildings across the street. It's crazy. Yeah, so they would post when the line got smaller, and then we'd get another rush because people in the neighborhood were following to see like when's the best time to go down.
SPEAKER_02Wow. I didn't know about the Twitter channel, obviously. I still don't know. I froze a lot outside back in the day. We'll talk a little bit about your expansion in a minute.
Demand Surges And Distribution Evolves
SPEAKER_02I just am curious, how far and wide are you distributed now? Um, now that you've grown so much.
SPEAKER_03Now it's a little bit different. And actually, the industry has changed significantly. We, our business has changed significantly. Um, so our plan was always stay narrow and deep for the most part. So we wanted to be, if you were coming to our location, it didn't make sense that we would say, no, we're out, sorry, we're out of that, but you can get it in Rhode Island or, you know, Florida. So we supported our local community. We've always worked with some uh restaurant partners and bars in the area to maintain those relationships and the connections, um places that we feel are special and represent product really well. But in the last year, like since I mean, definitely since COVID, but with changes in the industry, and we've grown to be able to support larger scale production. Now we're starting to distribute a little bit more. So we've got some really great regional distribution partners, and we're in a few states. I actually don't even know how many. Oh, that's still a few states. Yeah. Um, but it's great. Maybe it's too many to count. Well, COVID was really helpful in us understanding really the global community because we had people reaching out to us. I mean, they still do. They check in our beers all around the world and Australia and the UK. And we realize wow, our community that we keep talking about is so much broader than the people that we see in front of us. And Boston is such a destination. People come here literally, they get off the airplane, they leave Logan, and they bring their suitcases to Fort Point. That's amazing. Yeah, and we put them in the we put them in a side closet, but makes it really cool.
SPEAKER_02A thing at Logan. Yeah. So um, JC, talk a little bit about your physical expansion because now we've, you know, touched a little bit on your product expansion, but obviously you needed
Canton Expansion And New Locations
SPEAKER_02space to make this happen. And you've also opened up a couple of other public spaces in the meantime.
SPEAKER_01Yeah, that's right. So our expansion from Congress Street into our first Canton production facility, which is actually coming up on 10 years at that facility in May. Uh, we just finished moving out of that facility in a two-phased approach. So if I'm looking a little haggard these days, that's the reason why I'm helping to kind of project manage that. We are still in Canton, it is uh at a property that we do now own. Well, the bank owns it. It's a 20-acre property. It's unbelievable. It's something that we never could have imagined. And that is where uh our our production brewery, distillery, restaurant, offices, warehouse, beer garden, event spaces, it's it's really incredible.
SPEAKER_02I'm sure my colleague Dave O'Donnell, who's sitting here with us today, has spent many an afternoon there, given his proximity. So, wow, that's that's incredible. Um, and so that's your only other physical space at this point, is Canton.
SPEAKER_01We do have our our our small Fenway location. Oh, right, that's right.
SPEAKER_02O'Took, yeah, that's a special spot for you guys. Yeah.
SPEAKER_01And we have our seasonal beer garden on the Greenway. Okay, so that's open.
SPEAKER_02Right, right, right, right, right. Yeah, that's always popular as well.
SPEAKER_01We also have a farm, and that's in North Stonington, Connecticut. 163 acres there.
SPEAKER_00This is a Fort Point Paleo with peacherine hops. Nectarine peach finishes bone dry. I love New England IPAs. I don't like sticky sweet finishes. That treats me like a glass of wine. It's there, then it goes away. Enjoy.
Hospitality First With Food And Space
SPEAKER_02So let's talk a little bit about your, I wouldn't say pivot, but sort of your immersion into the food space as well. And and how, you know, serving great farm to table food now alongside your incredible beverages has had emerged and also, you know, what that looks like from a hospitality perspective for you both.
SPEAKER_01You mentioned those lines at our Congress Street location where it was a little bit exciting. It was mostly stressful for Esther and I. That was certainly not didn't feel like I said before, did not feel like a sustainable experience for our guests. Um, it didn't feel very welcoming either. So uh we talk about hospitality and a sustainability thing a lot, and we sort of started to imagine what it would be like if we could offer that kind of that nicer experience to folks where you can kind of come in and not worry about there being aligned, having plenty of seats, having plenty of space at the bar. Also have a roof deck, all this outdoor space. Um so that's kind of where our Fort Point uh dream came from. We're now on our boy, how many years is it there? Nine years?
SPEAKER_032018. I don't know what year it is now, even. Yeah.
SPEAKER_01Yeah. So that's a bigger spot too, and you know, it's about 500 seats. So our all of our restaurant friends, we told them what we were gonna do. And they just shook their head and said, no, no, no, don't go away from being a brewery and run a restaurant. You're gonna be sorry, but we're not sorry.
SPEAKER_02So you've married the two, which is nice. Absolutely. Yeah, and where does the farm come in here?
SPEAKER_01So we
Farming Lessons And Grain For Beer
SPEAKER_01in our first handful of years, we were growing um a very diverse, uh diverse palette of vegetables for our culinary program. That was extremely challenging.
SPEAKER_03Farming's really hard.
SPEAKER_01It's really, really, really hard. It's actually harming. You guys weren't growing it yourselves though, were you? Yeah. Well, not personally.
SPEAKER_03I was going to be working with the that was part of it is we are so intentional with everything we do. And JC and I are still very involved in a lot of the day today. And and even though we're coming up on just our 12th anniversary, like 12 years is not a long time to have done all the things that we've done. So some of the things that we've done are still kind of in their infancy stages. And so looking to create stable programming and like a strong foundation of operations, it takes intention. Yeah. So farming's really hard. Yeah. I'm sure.
SPEAKER_02I'm sure. What were your first vegetables that you were? Oh boy. I mean, it was a full palate. Yeah. Yeah.
SPEAKER_01It was no pun intended. It was really, really fun. Yeah.
SPEAKER_03Um we did tomatoes and we did a lot of greens and uh root vegetables.
SPEAKER_01Storm squashes, like kind of A to Z. And it was too much, right? It was really challenging to manage. Oh my God.
SPEAKER_03Remember when you wanted to get chickens?
SPEAKER_01What do you mean when? I still want to have chickens.
SPEAKER_03Time out, time out. Goats, goats, chicken. Oh my gosh. He wants to put cheese caves in the hills, like under the little we have a tiny little acre vineyard. And I'm like, slow it down. Yeah.
SPEAKER_01Yeah, yeah, yeah. Still on the wish list. Yeah. That's great. But now So no longer vegetables for the time being. I I am going to do small, uh, small scale vegetable production. Um but it was too, it was too much to try to have two 500 seat restaurants supplied regularly with a oh my God, it was just too too too big of a hill to climb um as a rookie farmer. Uh so we um changed away from the the super diversified uh production approach to being much more straightforward uh with a storable product. So we now farm a handful of varieties of small grains. So corn, barley, rye, and wheat.
SPEAKER_03Interesting. And those are going into the beer and say that's convenient.
SPEAKER_02You must be using it. Very intentional. Yeah, yeah. Talk a little bit, you know, we've been talking about farming, et cetera.
The Trillium Name And Logo Meaning
SPEAKER_02Talk a little bit about the Trillium logo and what it means and where it came from.
SPEAKER_01So even as a kid, I really loved uh landscape and and plants and kind of the natural world. Uh as I said, I grew up in the woods of a kushnet, so I'd go exploring as a kid all the time. And my mom had all these books with these different perennials and trees, and I would flip through them in the winter, kind of waiting for the spring to come. And uh the trillium flower was such a unique and interesting uh flower to me. And it takes about seven years from the time the seed germinates until the the plant flowers for the first time. And it served this beautiful symbol for what we wanted to achieve in our beers. The name sounds really interesting and familiar, but it's also probably pretty foreign to most folks as well. So like the kind of that familiar but foreign. Um then from a graphic design standpoint, the strongly uh uh vertical nature of the letters has this kind of really cool cadence.
SPEAKER_02So can we find a trillion flower in New England?
SPEAKER_01So there's tons in the national parks and in the state parks as you go hiking through the white mountains. And uh there's a lot in New Hampshire, plenty out in Michigan and Oregon as well. Um, but you kind of have to go into the older forests where the the uh the environments haven't been disturbed.
SPEAKER_03That's interesting. Well, thank you. That was great. We started planning trillium while we were also planning our wedding, and so and we weren't married yet. And you know how like teenagers they write like, oh, Mrs. Esther Taitrell or Mrs. Taitrell, and you write things out on a piece of paper. I came home one day from work and I saw a piece of paper that said Trillium, Trillium Brewing Company, Trillium Brewing. And I was like, What's a Trillium? He's like, that's gonna be our brewery. Amazing.
SPEAKER_02That's fantastic.
SPEAKER_03Yeah.
SPEAKER_02Talk a little bit about what the front of the house is like for you guys. Like
Building A Front Of House Culture
SPEAKER_02how because I know you said you didn't love those lines, right? And I'm always, you know, I'm always in the front of the house, although I'd love for someone to invite me into the back of the house. I love to watch Expeditors. I'm like obsessed with all of that stuff. So I'd love to hear a little bit about, you know, how does that look for you and how do you find the right people? Because you can't be in in all places at all times, to ensure that your commitment to hospitality and true service plays out uh to your customers in the in the front of the house.
SPEAKER_03Yeah, I think that what we've focused on and what we found um helps us to be successful and have a team that is fully bought in, is we are focused on hospitality and the experience itself. When we first started, we had a bunch of people who were super passionate about craft beer, but maybe didn't have experience in, you know, restaurants or retail or anything. And so as a small team, that was great because that passion took you a long way. But as we started to expand, and especially as we had to step back from the day to day a little bit, it was really important that we brought in restaurant professionals and people who had the operational experience to create the, you know, the SOPs, the process, the steps of service, but could take our vision and embody it and embrace the hospitality that we cared about. It's the experience, right? So I won't say that there's never lines, but those are stressful. But what I mean, you don't want to there never to be lines, right? That's not a good sign. It's a better problem to have than other problems we could have. But but what does that experience look like for people? And how does our team talk to our guests and how do they interact? And how can they turn around what might be a stressful or confusing experience for people, especially when you walk into a massive place? And we just recently opened this past year, we opened our newest experience called Headroom, which is now a Hi Fi cocktail lounge, in our Fort Point location. Now it's the second floor. floor there. But you know, it's not crazy. No, we don't have anything else going. Um, well, we knew we have this line of spirits coming. Yeah. So we wanted to be able to I'm so psyched.
SPEAKER_02So we wanted a place where we could really feature it and do something new new and fun for our sounds like you really want everything to be under not in not in a negative way, but under your control, under your watchful eye, as opposed to sort of producing all of this product and kind of throwing it to the wind and have someone else hopefully take good care of it and present it properly. So spirits. So let's talk about that.
SPEAKER_01You want
From Brewery To Distillery And Cocktails
SPEAKER_01to, JC, you want to take that one or so spirits has actually been on the my ever growing and unending wish list. It's been it's been on that list for for quite a while. As Esther and I kind of talked about well what this what could this be as we had this incredible support from from our guests and customers. We knew that opening a restaurant as a brewery people would perceive it to be a quote unquote brew pub. And that can be a little bit narrowing and a little bit limiting. So we started to under, you know, what would be the steps in order for it folks for it to be done just meet but exceed their expectations and we were going to be welcoming in all kinds of folks not just beer nerds. I appreciate that. Yeah.
SPEAKER_02I'm married to a beer nerd I am not one.
SPEAKER_01But wouldn't it be so great if nerds of all colors could get together and have something that felt very special and intentional for them. So when you're a brewer you're actually fairly close to being a a distillery as well. So you have to you have to ferment uh uh a wash and then distill it. So as a brewery you kind of have all the gear for that first part of the process and then it's taken to the next step yeah kind of bolt on the the second part. It's not exactly as as simple as bolted on right Esther.
SPEAKER_03We were less than a year in and we were standing in our tiny little brewery in Congress Street and JC's like you know when you have a brewery you're like 90% of the way to the distillery and I was like seriously slow it down.
SPEAKER_01Yeah just like give us a beer you that's every every state is licensed differently so we would have to have actually have to change our entire business model if we were to buy in spirits we'd have to get a an uh what it is called a brew pub license. You can produce your own beer but then allows you to buy in but you'd have to give up a whole bunch of other stuff that does not make sense for us. So in order to offer the cocktails and and spirits um we had to have to make it make it all so what are you making what kind of spirits it's a pretty long list. I know it's bourbon but oh yeah yeah so it's all kind of the whole whiskey the browns yeah so it's it's it's bourbon rye and single malts yeah but those take time so there's a maturation process associated with um each of those um and that's very fun very exciting I think that's probably the most intuitive uh category of spirit um coming from trillion that people will make the most connection with and from our farm and growing the small grains and kind of doing that um very intentional from from the soil all the way to your glass wow so uh but there's rum there is agave spirit uh there's different types of vermouth and amari liqueurs fantastic vodka vodka all right I'm coming down Melcher Street part of our signature street series single hopped mosaic strong notes of passion fruit some say it's a cheat code one of the Trillium flagships now you've moved into another realm which is programming right and and sort of I'm sure that helps build community and it kind of rounds out the whole experience you know food drink programming talks etc so how does that look how did that evolve and what do you see that looking like in the future?
SPEAKER_03It's
Events Programming And Community Energy
SPEAKER_03always actually been part of our intention because we wanted to again like we were making beer but we didn't want to just have the beer nerds come in and rate our beers. We wanted to have people share experiences together and that's where the food came in but also being a destination and creating a reason for people to come regularly like whether it's you know Thursday night live music or it's funny we joke right now but my daughter and I are still obsessed with chunky blanket making so we have all sorts of people come in and do programming. Knitting yeah hand knitting I knit oh my God knitting oh yeah oh yeah don't know what to do with sticks but like my hands um make we go blankets hands to knit oh say I'm a stick girl but I gotta learn what to do with the sticks I'm trying to trying a sweater right now so just okay that's ambitious I just have 40 blankets at home so we also like to share and welcome other local vendors and artisans and makers and other small business owners and so we've always hosted other people it's part of our collaborative nature. We do collaborations with other breweries and restaurants. So that was always the intention also because we were very inspired by the owners of the vineyard where we were married back in 2009. And they created this beautiful venue. Where was it? In uh Stonington Connecticut called Saltwater Farm. Oh yeah beautiful there yeah so we wanted to create a place like that centered around beer where people were laughing sharing time with their family and friends and having a great time and like building their life's memories but at a place that that's ours. And actually literally this moment there is a wedding happening in Canton like right this minute. So wow yeah we've hosted hundreds of Tuesday yeah Tuesday whatever the date is there's a wedding happening right now.
SPEAKER_02Fantastic yeah so great well that's really cool looking yeah amazing all right I just learned JC that you're gonna run the marathon this year. Congratulations
Boston Favorites From Arboretum To Fort Point
SPEAKER_02so I know you don't have any free time but we always love to ask our guests when you have free time and I know you're also raising a family tell us a few of your favorite haunts in the Boston area. What do you like to do?
SPEAKER_01I really love going to the arboretum so I was treated to an insider's tour um by the director of horticulture there. Fantastic I won't say his name so people don't ask him to do the same sort of thing. But he and I were sort of instantly best friends because he he loves beer he loves whiskey and I I used to live in JP used to go to the arboretum all the time and I I'm a nerd of many yeah uh yeah so I would study the the different types of trees and I'd have all these um all these uh arboretum books so to actually get a tour of uh that collection that outdoor museum uh from species all over the world all of these hundreds year old collections in your own backyard yeah really in our old it's it's it's one of the most special arboretums in the entire world amazing easily so he came home talking about the mycelial network and I was like oh my god you're such a nerd so through that connection again let me tie this back to spirits I'll get there I promise so through that connection he was able to um help me to to seek out a different arboretum in the country that uh grows certain species of Japanese oak as known as bzunara uh and um for whatever reason they're not available in the commercial trade so I was able to get some acorns um that I have stored over the winter to get them uh that winter rest so that they're ready to sprout in the spring and they're just starting to those Japanese risky on the way. So yes but Japanese uh in Esther she's just kind of shakes her head when I tell the story like why are you even doing this? Because Japanese uh oak trees take 200 to 300 years but until it's ready to harvest a bit of a wait time. Yeah a little bit of a wait. So it's like a multi-generational kind of romantic project. Yes that um I love it. You know plant the plant the tree that you'll never see the shade of that's what we call passing legacy.
SPEAKER_03Yeah so Esther you and your free time we know you like to work out what else I'm an instant gratification girl. I'm not waiting 300 years for the oak tree. But we have kids and actually our kids are now old enough they're both uh I guess technically we have a tween and a teen. Um my God so we can leave them and now we finally start I mean we're really tired but we finally started getting out and like going to dinner in town. So it's been really fun to try new restaurants and bars and go check out other cocktail programs. That's been fun for me and JC to do. So I I would say we've started that recently but also now that JC is spending all day Saturdays running and recovering marathon prepping our kids I like to take the kids to our Fort Point location now that dogs are welcome on patios. We have a really I won't swear we have a really crappy dog he is not super well behaved. But oddly you take him into public and put him on a leash and he's great. All right so we've been taking him for walks on nice days around Fort Point and just checking out the shops and the little dog park and getting ice cream and so I love walking with the kids like even as far as the green way um that's super fun.
Where To Find Trillium And Boston Found
SPEAKER_02So getting out and exploring good good good well we we need to wrap but um of course we need our listeners to know how to find you so tell us all about your details your you know web social how can we find you the easiest way is is to kind of go through whatever the social channel uh of choice might be and that's at Trillium Brewing. Okay.
SPEAKER_01That's pretty simple and straightforward.
SPEAKER_03Yep website is trilliumbrewing.com but we are in Fort Point year round at 50 Thompson Place Fenway year round at 401 Park Drive and in Canton at 100 Royale Street in the opening soon on the greenway again.
SPEAKER_02Yay can't wait boy you could be open today really so gorgeous. So JC and Esther Tatro thank you for joining us today talking about your incredible business Trillium brewery so excited to have you thanks so much Martha looking to find more Boston stories go to meetboston.com and don't forget to share and subscribe to the Boston Found podcast