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Everything posted by Foreshot

  1. Daily Market Analysis from ForexMart

  2. Company News by ForexMart

    Tell me more!
  3. Pulsing Still

    Good catch! I would not have thought of that.
  4. Women in distilling

    https://www.thespiritsbusiness.com/2016/03/top-10-female-master-distillers-and-blenders/ Check the comments for more.
  5. InstaForex Company News

  6. InstaForex Company News

  7. InstaForex Company News

  8. InstaForex Company News

  9. Hello from Massachusetts

    Hi Larry, Welcome to the forum. There aren't any singular books that really cover the topic well. Of the books I've read that have been the best: Whisky Technology, Production and Marketing (This one is the real deal, but isn't super well written) Artisan Distilling: A Guide for Small Distilleries (This is a free PDF. Well done, covers a lot of stuff) Alt Whiskey (Not how to, but good for understanding recipe development). The Compleat Distiller (Very good with the science behind distilling, focused heavily on neutrals) Sorry for posting off of this site, but I believe that it is warranted. If not appropriate let me know and I will remove it. Big list of books: http://homedistiller.org/wiki/index.php/Category:Bibliography
  10. Your image is not coming up. I will say before you do your final design watch this video. I know I beat the Lean/Six Sigma drum a lot, but it's worth it. Learn it, live it. When you're designing where things go in your shop think about what you're going to be doing, how often you'll be doing it. I know as a small company you might not think it applies that much, but it really does. It's about reducing time not doing things that make you money so you can spend more time working on those things that do.
  11. Anyone seen this: www.good-libations.com

    http://www.1millioncups.com/presentations/good-libations-llc-10023 Sounds like they spike it with carboxylic acid(s) to create esters & then does something to remove heads. It doesn't sound like anything groundbreaking but you never know. When they have professional level people taste and rate their products then I'll trust it more.
  12. Anyone seen this: www.good-libations.com

    Most "Fast aging" processes tend to leave products one dimensional. http://www.twincities.com/2016/09/10/startup-showcase-when-the-spirit-cant-wait-good-libations-moves-in/ I looked briefly for a patent but I couldn't find it. If you can find it list it so that we can chew it over.
  13. The area that I am targeting to open up in is a very dense residential spot. I know that the TTB is pretty tough on being closer than 50 feet from a residential structure. This is the part I'm having trouble with. Has anyone been able to get approved for being closer than 50 feet? If so what do you think (or know) that allowed this? Did they ask for something (sprinkers etc) or did it just happen without knowing why? The reason is a very good spot just opened up at a decent rate, but the back of the building is less than 50 feet from some houses. Their rear yards abuts the building. Thanks!
  14. Wow - that changes things. Thanks guys.
  15. Pulsing Still

    Google "Parrot Surge Breaker". Most of the vendors here offer them. It will reduce/eliminate the backpressure/surge cycle.
  16. Barrels and Aging / TTB Rules

    Oh, and #8 - If the TTB doesn't appove it as a barrel it's also a no go for distillers except in a very small number of cases. It's going to be tough, the Lumber industry will fight it.
  17. Barrels and Aging / TTB Rules

    Ok, so let's do this. Let's start over. We've been a bit hard on Mr(s). Squarrel, myself included. I'm doing this solely based on Squarrel's very positive responses to criticisms here. Had you have attacked your detractors I would not be doing this. To me, this means they are a vendor that will listen to their customers. That's a very good thing. We shouldn't waste the opportunity to be able to guide their product to our needs. To the people here: Let's take this as an opportunity to help a vendor make make a better product. Instead of being negative (like me) let's try to help him/her to make something we really want and can use to make a superior and differentiated product. Also most of us started small, let's try to help him out and not call his/her baby ugly. To Mr/Mrs. Squarrel: First - thanks being positive despite the negative comments. Most of the criticism comes from a history of products that make magical claims about aging. So far NONE have met their claims. Most don't come close, and there's a fair number that make the product taste odd. Because of this you've got a pretty high bar to cross to get anyone here to believe that your product can achieve your stated outcomes. Some areas for improvements: 1. Your marketing needs to address all aspects of ageing with scientific proof. You can get by with what you have for consumers, but Industry members are very well educated and as you can tell, hardened against claims of the ones you make. The burden of proof is on you to show your product works. Put full results of the GC on your website so that we can see it, not just a chart that you can't read anything from. Have well known and respected tasters try products made in your squarrels. Guys like Lew Bryson, Fred Minnick or better yet some people at ADI headquarters. Have them give reviews of different aged products and compare them to traditionally aged products. Marketing to Industry is about showing results, not vague promises. People with consumer marketing backgrounds tend to make the mistake of not showing the results. Businesses don't care about promises. They will sit around for months or years until someone else proves out a concept. New products are risky and most business can't afford to take unnecessary risks. 2. Show purpose: I see your product being used for 6 months to 2 years before being recycled. I don't see your product being used for 20-30 years at a time. Say this. Say it's meant for craft people. It will help people understand how to use your product. Most people don't have the time to think about how best to use your product, you have to show them. 3. Pricing & ROI: Barrels are an investment that distillers don't really want to make. It's a means to an end. Your pricing shows a premium to a standard barrel. And the stave prices are ASTRONOMICAL. I understand your thoughts that expedited "aging" is worth the price, but that doesn't mean your consumers do. With any business the market will decide your price. At first you can charge a premium, but if your product doesn't meet expectations your orders will slow and eventually won't be able to make the business viable. Again, you're selling to industry and you need to show the ROI. If you can't PROVE that then don't expect to sell much product. You need to show how much your product costs vs. 6 month/1 year/ 2 year barrel replacement costs. Show the lifetime of a barrel in 10/20 years. If it's not favorable then I think you know what the result for your company will be. Because, honestly, even if you don't do this all of your perspective buyers will be doing it anyhow. 4. Stacking & Packing: It's a pain. Barrels absolutely suck to deal with. Being square it looks like you can pack more together on a pallet. State this on your website. SHOW A PICTURE of how easy it is to move around. Ease of handling & denser packing can be part of your ROI story. "Fit more barrels in the same space! Fit more barrels on a pallet!" should be your battlecry. Also - can you stack them vertically as well as horizontally? If not you're not going to be making many friends. Can you take samples when they are stacked horizontally or vertically? Again - show pictures of them in use. 5. Environment: Again you're selling to Industry buyers. Some care about this, most don't. You can charge a small premium for this but it won't be much. 6. This website if FULL of potential customers. Ask some to form a focus group. Sell some squarrels at a good discount in exchange for feedback. If your customers feel you're listening they will be more engaged as "ambassadors" for your products & brand. 7. I see plastic around the staves. That's going to be a no go for distillers. High alcohol content liquids will leach chemicals from any source they can. Replace it or find a way to eliminate it. Sorry for the long post, I apparently am in a diplomatic mood...
  18. changing water in bain-marie still

    The closer the wort gets to boiling the less effective water is with heat transfer. You can only heat regular water to ~212. Heat transfers work better the bigger the differential is between the two temps.
  19. Barrels and Aging / TTB Rules

    No. These methods have always been around. The reason they aren't adopted more is that oaking is only part of aging. The other part is the change in chemistry that occurs over time. These barrels don't address that. If anything it reduces the amount of "breathing" that the barrel does which would slow down the aging process. For NAS stuff, it's something the market will decide. There will be part of the market that feels there is value in saying how old a product is. When I look at a product that has an age statement it makes it easier for me to compare products and their value. Think about it this way, there's two bottles on a shelf you've never tried before. One is NAS the other is 12yo. They are both $100. How do you which is more likely to be worth $100? That what your customer is thinking when they are in the store. In your distillery it's a different story, they can sample there. For me everything I've purchased that used to have an age statement that has gone NAS has lost quality. Aberlour A'bunadh and Glenlivet Nadurra are two examples. Because of that I find it hard to assign too much value to a NAS product until I've tried it.
  20. InstaForex Company News

    I agree.
  21. InstaForex Company News

    Can you explain?
  22. InstaForex Company News

    Sounds interesting.
  23. InstaForex Company News

    Tell me more!
  24. Prepair for the FALLOUT!!!

    Being mostly a quant I like that way of comparing the two.
  25. Good interview, but I am struck by this processes. He ferments in 55g HDPE barrels. Lots of them. And dry ice - never have heard anyone using that before. Not sure why he does that.