Fill the quiet Tuesdays. Keep the good Saturdays.
You hold your own availability, set your own prices and policy, and keep the guest. We bring people who chose you on purpose — not a coupon crowd.
Takes about 20 minutes. Reviewed in around 9 days. No card, no contract to read first.
12% of what sells. Nothing else, ever.
No listing fee, no subscription, no promoted placement to buy, no charge on a booking that cancels.
A real Saturday, worked through
Concrete & Limestone: A Seated Tasting · 6 seats · $65
- 6 seats at $65
- $390.00
- DrinkCard 12%
- − $46.80
- Card processing (included in our fee)
- $0.00
- Listing & placement
- $0.00
In your account Tuesday
$343.20
Bottles they buy on their way out
All yours — we take nothing
Money, plainly
Paid 3 days after the visit, not 30. Every booking pays out on its own clock, one line each.
You set the price — and it must match what you charge at the door. No platform markup either way.
You set the cancellation policy inside 48 hours. We only enforce a free change outside it.
No exclusivity. Keep your own site, keep your existing booking system, keep walk-ins.
Leaving
Close your listings whenever you like. Bookings already taken get honoured, your reviews stay attached to your business, and we export your guest list to you on the way out. There is no notice period and nothing to cancel by phone.
Built for a room with one person running it
A schedule you actually control
Recurring times, seasonal closures, seat caps per session, and a blackout button for the week you're harvesting.
Numbers you'd actually use
Which session fills first, what a Tuesday is worth, where guests drove from, and which experience earns per hour of your time.
The guest is yours
Name, email and consent land in your account, not ours. Message them before the visit, mail them after — we never rent your list back to you.
A listing that reads like you
We help write it once, with your photos and your host named. No auto-generated blurb, no stock imagery, no “book now” shouting.
Reviews you can answer
Only guests who attended can write one. You can reply to any of them, publicly. Nobody — including us — can delete or buy one.
Gifting, without the admin
People buy your experience as a present all year and claim it later. You get paid when they come — the gift never holds a seat you can't sell.
We turn down most of who applies
Not because the bar is exotic — it’s five plain things. But we hold them, and we take listings down when they stop being true. That’s the reason a guest trusts your listing before they’ve heard of you.
- Approved in 2025
- 31%
- Removed after going live
- 47
approved in 2025
removed after going live
You make what you pour
On site or under your own control. A room reselling someone else's juice isn't a producer.
Someone on your staff hosts it
You, or a trained member of your team — named on the listing. Not a hired guide.
The photos are your actual room
Shot on the premises in the last 18 months. We'll come and shoot it if you'd rather.
The listing price is your price
And nothing described in it requires an upsell on the day to actually get.
You hold a 4.3 after ten visits
Fall below and we pause the listing, talk to you, and re-review before it returns. We call first.
Four steps, about nine days
A person reads every application. You’ll hear from them by name.
Day 0 · 20 min
Tell us about the place
What you make, who'd host, where you are, and a few photos. Save and come back — most people do it in two sittings.
Day 1–5
We read it, then we visit
Someone books your existing tasting like any guest and pays for it. You may not know we came.
Day 6–8
We build the listing with you
One call. We draft the words, you correct them, we set your times and seat caps together.
Day 9
Live, and taking bookings
You keep the dashboard, the calendar sync and the guest list from the first booking on.
If we say no, you get the actual reason and what would change it — and you can reapply after 90 days.
From producers already on it
“Weekdays used to be me and the dog. Now Thursday afternoon is the session that sells out first, and they’re people who read about the concrete before they came.”
Elena Ruiz
Perdenales Ridge Cellars · listed since 2024
“I’ve been on the big booking sites. This is the first one where nobody asked me to pay to appear, and the first where I could still see my own guest list.”
Wes Alvarado
Salt Fork Distilling Co. · listed since 2024
“They made us fix two things before we went live and I was annoyed about both. A year on, the review average is why people book us over the place up the road.”
Hana Whitlock
Hollow Bell Brewing · listed since 2025
Demonstration quotes — written for this demo, like every listing here.
Questions producers ask
Will this cannibalise my direct bookings?
It can, and we'd rather say so than pretend. Most producers hold back their peak Saturday sessions for direct and put weekday and shoulder-season times on DrinkCard — that's what the calendar controls are for. After three months you'll be able to see, in your own numbers, which sessions came from us and which you'd have filled anyway.
What happens if I have to cancel a session?
You cancel it in the dashboard and we tell every guest immediately, refund them in full, and offer them your next comparable time first. It costs you nothing and it is not counted against you — a burst main or a sick host is not a service failure. What we do watch is a pattern, because a guest who drove two hours does not care why.
Does it work with the booking system I already have?
That is the intent, and it is honest to say it is not built yet: two-way calendar sync is a launch requirement, not a shipped feature. The rule it has to satisfy is that a seat you sell anywhere disappears here within the minute, so you are never double-booked and never holding seats back by hand. Until it exists we set your DrinkCard capacity below your real capacity, together, on the setup call.
Who handles a guest who turns up drunk, or underage?
You do, and you should. It is your licence, your premises and your law — you can refuse service to anyone, and we will not ask you to justify it or count it against your rating. We check age at the door by telling every guest to expect it, never by holding a date of birth ourselves. Tell us afterwards and we handle the refund conversation so you don't have to.
Do I need liability insurance?
Yes — the same public liability cover you already need to have people on your premises, and we ask to see it during the review. We are the booking channel, not the host: nothing about listing here extends your cover or replaces it, and we would rather say that plainly now than in a footnote later.
My region isn't open yet
Apply anyway. Producer applications are the strongest signal we have for which region opens next, so an application from a closed region is more useful to us than a form submission from an open one — we will hold it, tell you where you sit, and write when we get there rather than declining you.
Can I list more than one experience?
As many as you genuinely run. Each is reviewed on its own, because a tour and a seated tasting are different promises and a guest booked the one they read. What we will not do is let one listing become five variations of itself to take more room in the catalogue.
Start with the place, not the paperwork
The application asks what you make, who would host, and where you are. No bank details and no card — those come after approval, and asking for them up front is the biggest drop-off in this category.
- Winery
- Distillery
- Brewery
- Cidery
- Roastery
- Other
Onboarding has not opened, so this is the producer waitlist for now — one email when it does, and nothing else. If your region is closed, apply anyway: it is how we choose the next one.
Rather talk to a person first?
Twenty minutes with whoever covers your region. No deck, no pressure.
Already listed? Producer sign in — a separate door from the guest one, because money moves through it.