Leaderboard

Yes, it is a slow learning curve and there are many mistakes out there to make. If distillers can share knowledge about what happens when you run your still slower, and to explore the subtleties that happen with proper barrel management over time, more of those long awaited experiments will turn out well. The rules would not pertain so much to production as they would to labeling, so that it may be determined what production techniques were used. This is more concerned with truth in labeling, so that a consumer can pick up a bottle and decipher how the spirit was made; where it was distilled, from what ingredients, what size barrel, how much time, presence of any additives... etc. It would be a voluntary system for those who would like to have a recognized standard of quality on their label.

Where are you located? We bought ours used from Zwirner Equipment in Hartsville, TN. It came from the dairy world, was fully insulated and jacketed, had an agitator already mounted, and they added a steam sparger to it for us. If they've got something on hand, I doubt the lead time on it will take you into 2017.