Amber runs the tasting room at Backwards, a job akin to managing a restaurant. She’s also in charge of community relations. And she serves as the president of the Wyoming Distillers Guild — which she helped found.
Amber definitely wears a lot of hats. Including an actual one on her head. But she’s not in this alone.
Chad Pollock, her brother, is in charge of production. He’s the guy who makes the alcohol. Bill Pollock, Amber and Chad’s father, handles compliance and accounting. Kathy, their mother, does logistics. All four co-own the business.
And the whole family works hard to support the community that supports them.
“We try to keep the ecosystem as local as possible,” Amber says, “relying on as many local vendors as possible for the ingredients we use in our production process and in the tasting room.”
Corn is sourced from a few minutes down the road. Beet sugar from a couple hours away in Worland, Wyoming. Locally grown produce features prominently on the tasting room menu. And the retail shop sells locally made soap.
“Locally grown” is more than a feel-good label, though. It’s the key to creating spirits with an authentic Wyoming spirit.
“The grains that we grow, the water that we use, the dryness, the weather,” Chad says. “It all translates into a spirit that captures the soul of where it was made.”