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Golden, We are in Greensboro NC. There are advantages and disadvantages with being in a control state. NC has been really supportive, just know that the tasting room will not bring as much revenue in NC as it will or Oregon. We can only sell 1 bottle, per person, per year right now, and cannot serve mixed drinks. So, just keep that in mind if you are planning on focusing on a tasting room revenue.

I am interested in this as the only reason why I want to get into this is because where I want to set up, Mendoza Argentina, there is no other craft whiskey distillery around. There are 3 other small distilleries making brandy and other sorts of things but no-one making whiskey and the place has 1,5million wine tourists a year. There are some whiskey producers in Argentina but they are the beer companies who take left over NGS and add colouring and flavouring and its horse piss. So I am going to start small and market the place like crazy in the peak months, which are Jan through to March. In those months there are 450,000 tourists a month. If I can sell via the cellar door 250 bottles I am breaking even. I think I may end up selling a lot more but I have to make the stuff first. I really appreciate all the comments and guidelines here. I was wondering if in fact the craft distillery industry in the US was becoming over supplied. I know in South America there are 6 Craft distilleries in Brazil, 1 in Argentina, but way in the south, none in Chile none in Peru and none in Colombia. I am going to do one in Mendoza because of the amount of tourists it gets and if it wasnt for that I wouldnt risk the money. The truth is my day job pays pretty well so I can float the business for a while but I want it to make good money and make happy customers. I really appreciate the comment about getting your second sale. That was great. Anyway great comments and thank you very much gentlemen.

For dilution I would recommend RO/DI, as opposed to straight RO. The overall cost wouldn't be much higher, and the overall purity is higher. I'd recommend against storing RO or RO/DI for too long, unless you are meticulous in the cleanliness of your RO storage. Remember, RO or RO/DI no longer contains disinfectants, which may make it a nice place for bacteria to grow. For mashing and fermentation, you might be able to get by with a newer nano filtration unit. Less pure than RO, but significantly less waste too. And based on your source water tests, might save money on adding salts/minerals to RO. Highly recommend reading: Water: A Comprehensive Guide for Brewers by John Palmer and Colin Kaminski Part of the same series as White's Yeast book above, a bit harder to read if you slept through chemistry though.