Jonathan Forester

I haven't heard of anyone in NY charging for self delivery. Those are the distilleries costs. Remember since you are not using a distributor your profits from self distribution are 30% greater since you cut out the middle man.

Feeroz- go visit some of the distilleries in NYC. There are around ten in Brooklyn alone. I reccomend you call and chat with the guys at the New York Distilling Company. They do tours and tastings twice a day. You can tell Allen Katz I mentioned that he speak to you. He may let you do an internship. http://nydistilling.com/the-team/

Pete is right when he asks how you are making a white rum. The great majority of white rum is aged for 1-3 years, then filtered to strip out the color. If you plan to make a white rum and bottle it right away, then you need a different distillation process than if you plan to age it. And you will have different flavor profiles. I am sure there are some artisanal distilleries making white rum and bottling it immediately. I just haven't tracked them down and tried them yet. Also by 7000-8000 liters a year do you mean off the still at high proof? Or that much at bottle proof?

I've used the Lallemand rum specific yeast 493 EDV, with good results on a very light white rum. Very creamy flavors, with herbaceous hints, and some light spice notes. Also as mentioned, the Lalvin EC-1118 is nice for its neutrality. I have had amazing results with several wine yeasts, Lalvin 71B is one I remember very well.

Hi Folks- many of you know me from here as one of the site administrators, and from ADI conferences. Among other things I was a consultant to ADI and Bill Owens suggested I post this here. For the past several years I had been partners in a winery, built and opened a brewery, and was in the process of building and starting a distillery. I have made and put several spirits and bitters on the market, several of which have won awards. I am currently available. My equipment is in storage, with plans to start again in the future. I am currently looking for a position in the spirits industry, based out of the New York City area (travel for business is ok.) I'm wide open to all possibilities. Consulting, spirits expert, PR and marketing, distillery manager/master distiller, education and training, brand ambassador, event director, product creation and development, etc. Thanks, Jonathan Forester

I did some research and couldn't find much more info, except that one of the big scotch distilleries does a 5 micron filtering for char and particles, and 1 micron chill haze filtering. More info on the brandy. Samples of it were filtered with 2.5 micron and it is clear at room temp., but hazes when very cold, then turns clear as it warms up.

I know someone who made a brandy that was chill filtered with a five micron filter before bottling. Then it got warm and cold due to weather and storage issues. Now it has become hazy. How small a micron filter can you go before flavor and color are stripped out?

from what I have heard you have to jump through the same hoops, paperwork, etc. for the experimental permit as for the DSP permit. So if you are planning a distillery, you may as well go whole hog.

Yes, leak free pouring spouts for those bottles would be great. For bars it's nice if they have tops that close or have caps to stop evaporation and fruit fly infestation overnight. For tasting rooms they need to be very accurate on the pour. ie., 1/2 oz. pourers and and 1/4 oz. pourers. In NY state distilleries that can do tastings can only pour a total of three 1/4 oz. servings. Having spouts that you can do controlled pours with makes things easier and protects us on a legal front.

Thanks Scott!

I've run across it several times back when I worked retail wine and spirits as a kid. Haven't run across it in years, but we decided to use high quality synthetic just in case, and for other reasons besides like cork breakage and leaking.

there are several that I know of, but for the life of me I can't remember who. too much information, too few brain cells. W

Can allergens pass over through the distillation process? I have been asked if nut allergies can be set of by a gin that contains nuts in the botanicals. This would mean almonds and bitter almonds. I know that unflavored spirits are all gluten free, and safe for those who react to gluten. The following gins use almonds. Some aren't available in the States. All 4 Beefeater gins Bombay Dry and Sapphire, and the new Sapphire East. Berkely Square Boe Bulldog Citadelle and Citadelle reserve Ish Old Raj Pink 47

"I wonder, although we are focused on distilling, as we should be, do we want to include discussion on the forum on rectification (in the TTB sense) and flavoring? And if so, should it be separate from the distillation discussion for different types of spirits? " I think rectification and flavoring is a valuable topic area and I think we need to set up a board for it. Artisanal spirit production is more than just distillation. That's why a few of us would like to see something along the lines of Artisanal Spirits Producers of America formed, not just a artisanal distillers group. There is so much more to creating and producing fine spirits based products than just distilling.

I would like to point out that bars and restaurants and pharmacists have been doing this for hundreds of years. This isn't something new. It was only that laws put into effect for Prohibition weren't relaxed in California until recently. It was one of the few states that didn't change those laws some time ago. I work with bars and restaurants creating tinctures, syrups, etc. for the past five years. I personally have 180 botanicals in tincture as of today. And I love that bars are playing with these things again as they haven't since before Prohibition.