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We use Blue Label and they have always done right by us.

Folks, we have had a printer doing our bottle labels, but the time has come that we are looking to change printers. Any recommendations for who you use/like appreciated.

What is the size, diameter?

Where are these shipping from? interested in at least 1 maybe 3

Looking for a connection to buy white wine barrels. Only one or two to start. Preferably in the CO area.

Hi! Is your 550 Gal SS tote still available?

https://www.bevnet.com/pr/2024/04/25/hood-river-distillers-names-caitlin-bartlemay-master-distiller PRESS RELEASE posted by Laura Peet for Hood River Distillers HOOD RIVER, Ore.-- Hood River Distillers, celebrating its 90th anniversary as the Pacific Northwest’s largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller. Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie. Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation. “Caitlin’s vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It’s only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.” “It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I’m proud to lead this next generation of distillers.”

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Local brewery's or to a barrel wholesaler such as https://northeastbarrelcompany.com

There is a wine site where you might be able to sell your whiskey barrels. I always tell my clients to check here for used wine barrels and used equipment. https://www.winebusiness.com/classifieds/

I am working on a proposal for a biogas fired 1000liter alembic pot still. I have calculated 250,000 btu to heat up the mash, and 293,000 btu to remove 200 liters of 50% alcohol from the mash. These are pretty rough calculations. Is anyone able to share real life measurements for a stripping run in a direct fire pot still?

Kristy Graver – 04/17/2024 – Pittsburgh Magazine https://www.pittsburghmagazine.com/maggies-farm-rum-makes-award-winning-libations-and-the-food-is-just-as-good/ The new Upper St. Clair production facility houses a full-service eatery, bar and bottle shop.If you’re planning to go to the Maggie’s Farm Rum restaurant in Upper St. Clair, here’s a head’s up: the big, brick building — a former wig warehouse — is easy to miss since it doesn’t look like your average tiki bar. Once you reach 1387 McLaughlin Run Road, take the elevator to the second floor: the food and cocktails are literally and figuratively on another level. In December, owner Tim Russell and his team opened the 22,000-square-foot production facility. After more than a decade making award-winning booze in the Strip District, the company had to expand to keep up with demand. The suburban site houses a new 800-gallon still that’s three times the size of the original, a retail area and a full-service eatery that seats nearly 100 people. Even on a rainy Wednesday evening, the place was packed with families toasting with mocktails, couples and a group of friends gathered for a birthday party. The vibe was light-hearted in contrast with the subdued decor. I love a dark bar and this one’s got olive drab walls, black table tops and seats and a rick filled with rum barrels. Some employees wore Hawaiian shirts, but the colors were muted pastels not bright, in-your-face hues. My girlfriend, Dre, and I took a seat at the bar. As a fan of director George Romero’s living dead movies, I ordered a Zombie. There’s a limit of two ghouls per guest since this drink is made with a potent mix of house-made Sherry Cask Rum, Hidden Harbor White Rum, 50/50 Dark Rum and Falernum along with pomegranate, cinnamon, lime, passion fruit, grapefruit and herbal bitters. Dre got a purple concoction called Don’t Play Basketball With Prince made with Hidden Harbor White Rum, Pineapple Rum, Spiced Rum and Falernum and purple corn, spices, coconut milk, acid solution and turbinado sugar. His Royal Badness would approve. Don’t let the dainty, little drink umbrellas fool you; these aren’t beverages you should sip on an empty stomach unless you’re sunbathing on a tropical beach. Chef Abbi Klobusnik makes some killer apps, sandwiches, salads, entrees and desserts. Since the kitchen uses fresh ingredients, the menu changes seasonally. We ordered a cheese plate that came with seasonal accompaniments such as blueberries and pickled beets and small slices of Mancini’s bread. This alone would’ve been enough to tide us over until breakfast, but I was hungrier than a zombie at the Monroeville Mall food court. I recommend the wild mushroom soup. If your only exposure to mushroom soup is the condensed kind that comes in a can, this will blow your mind faster than a rum cocktail. It’s hearty and flavorful, and I enjoyed every drop. We split the entree, which was short rib slow-braised in Maggie’s Farm Spiced Rum served with jus over mashed sweet potatoes, pickled red onion, red pepper and mustard seed. Sharing is caring, but I wanted this plate all to myself. On my next visit, I want to try the Farm Burger (believe it or not, I’m not burgered out!). It’s an Angus steak patty topped with white cheddar, spiced rum bacon jam, pickled shallots, arugula and dill aioli. I’ll pair it with a Personal Day Hard Seltzer. After a long absence from the market, the company’s popular line of fizzy, canned libations are back. (During the Lenten fish fry season, Klobusnik used the lemon-flavored seltzer in batter.) Personal Day suds are available at both distillery locations and at a number of breweries, bars and restaurants throughout the region. Four-packs and variety packs will be back on Fine Wine & Good Spirits store shelves by early May. Maggie’s Farm distributes more than a dozen products across the country and people in the know are taking notice. The Falernum was named the 2023 Liqueur of the Year at the New Orleans Spirits Competition. You can get a taste of Maggie’s Farm (and more than 200 other libations) at Pittsburgh Magazine’s Wine & Spirits Festival on May 31 at Rivers Casino. In 2012, Russell, who received his distilling certification from the Siebel Institute in Chicago, produced Pennsylvania’s first commercially available craft rum since Prohibition and named the flagship beverage after a Bob Dylan song. The original, 3,000-square-foot distillery at 3212A Smallman St. was once used to store automobiles and props for movies. I bet you could still find a zombie or two in there.

Where are folks selling used barrels? We tend to get a second fill out of most of ours for other products, but have more than we currently need. We also offer them for sale out of the tasting room but those tend to trickle out

As an intern at the New Distillery, I'm eager to dive into the world of spirits and learn as much as I can during my time here. I'm particularly interested in gaining insights into standard operating procedures (SOPs) to ensure efficiency and quality in our processes. Additionally, I'm on the lookout for book recommendations that can further enhance my understanding of distillation techniques and the history of spirits. On another note, I came across an insightful platform that provides valuable resources for postgraduate employability analysis. It offers graduate employment statistics and valuable insights into career paths. I highly recommend checking it out.

Hi send me a message with your number, I am local and interested in your 620L tank!

Hey a bit late to the party but we use Unleashed, not a distillery specific program but integrates with Xero and I believe every other system out there. There are some issues where manual adjustments have to be made but it is very precise on BOMS and inventory we do maybe 5 to 10 separate assemblies a day and havent had any major issues with it

I sent you a message with my number. Looking forward to talk with you.

Yes. All fermenters have a full dimple jacket on the back of each tank.

Are the 2000l tanks jacketed?

Price update. reducing each tote to $2400 and $6,500 for all three.

Anyone know who is selling 1.75l bottles with the handles on them? Like Titos? Thanks!

Is there a number I can reach you to discuss? We are located in NC as well and are interested.

I only play drinking games. But there is usually multi players with that as well