Modernist

Thanks very much, everybody. I have forwarded along your comments and suggestions. I'll update when I've got some good news.

Definitely a fair question-- we're opening a somewhat large facility, and the still size is on recommendation from our consultant. He's the one who is vetting the manufacturers and setting things up for us. I was just trying to find some alternatives to Vendome (who FINALLY got back to us) to offer him.

Thanks! I'll take a look.

Hi guys, We're in the market for a couple of large stills, both upwards to 1000 gal, one for whiskey, one for everything else. We've been having trouble either having companies get back to us, or the prices are too high. We've reached out to Vendome (still waiting for them), Koethe (too pricey) and Trident. We're looking for an American manufacturer preferably, but are willing to consider others if the price and quality is right. Does anyone have any suggestions? Thanks!

Hi guys, I've been gone for a while, but I'm back! Setbacks aside, we've now secured a location (finally, after a couple of aborted attempts) in lovely Portland, Oregon. Things are moving along. I wanted to ask about your experiences with startup consultants. Who have you worked with? How did it go? There are a couple of threads that are a year old, so I'm posting a new one. As a side question, I've spoken to two different guys, and both wanted a percentage of the business. Neither me not my partner are interested in giving this up, we're looking for a straight fee. Is this a common requirement? I was surprised at both. Thanks for your help, as always.

Thanks, Tom, looking into this right now!

Thanks guys for your very thorough responses. I'm glad this is answered, and maybe anyone else liking for this info can find this thread with Google. Also, 96% was a typo! Highest I've gotten was 190 proof so far).

I have what is probably a pretty dumb process question. I'd appreciate any insight you guys could give me. So, I've got a wash. I run it, get up to 96%. I want to run it again, either to get the proof up or to strip flavors out, or to make gin or whatever. From what I understand, I need to proof it down to 50% (depending on who you ask) before running it again. Why? Is it because it's dangerous? Off flavors? I can't seem to find a straight answer. Thanks in advance!

Sam, It took me forever to get back to you. Hibiscus has been working great, although our test batch is only a month in. Thanks for the great suggestion!

When using cucumbers in a basket, do you guys peel them? What type of cucumbers do you use? Any horror stories or tips?

James, Actually, I already have an amaro with a lovely golden hue. The Campari-esque (I really need a name for it) is a specific style of Italian bitter liqueur that is traditionally red (there are a lot of lthem, most just don't make it to the US). Also, this liqueur ends up an unpleasant greenish brown color, which looks gross! Sorghumrunner, thanks for the absinthe tip, I'll look into those. And Andy, citric acid doesn't work (tried it) but I haven't tried hibiscus yet. Good idea!

I'm working on making a bitter liqueur in the vein of campari, but I've hit a major roadblock in terms of coloring it. The only two options I seem to have are either artificial coloring (which won't work for us) or carmine, which is out as my partner is a vegetarian and is opposed. We've tried working with beet extract and coloring, but it turns brown pretty fast, and what's a campari/aperol liqueur that isn't red? I really don't want to abandon the project, as it tastes great. Does anyone have any ideas?

I gave them a call this week, and they were very helpful on the phone. They're sending me a proposal that I can't wait to check out. Super cool stills, those of you who posted them! And James, thanks for the pic, that looks badass.

Smaug, Great! That answers my questions for now. I'll be in touch (probably soon).

Hello again, So today's question is about barrels: I was thinking about purchasing some used wine barrels to age liqueurs in-- the thought is (besides the obvious savings) is that the particular wines would impart some interesting characteristics into the liqueurs. My question is raised by an article in Artisan Spirit: It warns of leftover sulfur, acetic acid and TCA possibly spoiling whatever is in there. Has anyone had any experience in this? I know a couple of local guys use them for gin and aquavit, so it's not an unrealistic expectation. As always, thanks in advance for your help! Patrick