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Found 51 results

  1. Arnold Holstein 600 litre still with whiskey column and 21 plate rectification column. Highest quality copper kettle and stainless steel tanks. You can make any spirit you want with this setup. 1200 litre reaction tank, 3 - 1200 litre fermenters, blending tank, 3 storage tanks, coolant system, boiler, bottle filler, 30 bottle sanitizer, all pumps, hoses, fittings filtration, everything required to produce and bottle any spirit. Still and tanks have mixers. This system currently produces gold medal spirits and is currently in operation. Propane forklift as well. This is a turnkey operation. Everything will be crated, palletized, loaded into a container and can be shipped globally. Selling due to health reasons. $370,000. We are not interested in parting out the equipment or a broker. Serious buyers only. More at: distilleryforsale dot ca Current wait time for a system of this quality is about two years!
  2. Seeking a Head Distiller for New Spirits Company in New York State Adirondacks. JOB DETAILS This is a multi million dollar buildout so overachievers beware. New distillery seeking a head distiller to be responsible for the full distilling and quality control process. Should be well versed in new product development, scheduling distilling and fermentation, aging and packaging operations. Open to both seasoned professional and someone ready to take the next step up. This is an opportunity to help create the finest of world class spirits in a unique experience in a naturally beautiful destination being built in upstate New York. Job responsibilities include: Milling, Mashing, Distilling, Tasting, Proofing, Bottling, Blending Day-to-Day operation and management of distillery and its employees Management of raw ingredient inventories, ordering, and quality Record keeping Barreling and barrel aging management Packaging Quality control Creation of new products Equipment and systems maintenance Requirements: • Entrepreneurial spirit. • B.A. degree, preferably in chemistry or a related field. • Brewing and distilling MSc Certificate. • 5-15 years experience. • Experience in creating various spirits, including: bourbon, vodka, gin, and tequila. • Strong relationship management skills. • Business-minded, with strong financial and analytical skills. We are looking to hire someone in advance to be part of the design - particlarly the work flow, development, and coordination of all pre-opening activities. While the current ownership is solidified, a small partnership role may be considered with the right candidate. The site plan is approved and the initial design from a world renowned architecture firm is underway.
  3. Trident Still for Sale $18,000 100 gallon Trident Pot still for sale. Used for neutral spirit or whiskey depending upon setup. 2 meter column with structured stainless steel and copper packing. Primary and secondary condensers with automatic cooling. Includes heads and main product collection tank with vacuum pump for vacuum distillation. Pressure gauge and relief valves on pot. Currently uses three 5.5kw electric heating elements but can swap them out for steam coil or direct steam injection using tri-clamp fittings. Located in Westchester County NY.
  4. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  5. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  6. Hi folks We're looking at multi shot production of gin on the smaller of our stills. My understanding is that for a x2 concentration multishot you would add twice the amount of botanicals to your standard charge (say 100 litres at 50% ABV). Once the new make spirit is collected this is diluted down with more alcohol before proofing to bottling strength. My instinct tells me that if the total spirit collected from our still was say 40 litres at 75% then we would add a further 30 litres of alcohol before proofing (40/100 x 75). Could anyone elaborate/confirm/deny. we are aware of other issue such as proportional scaling of ingredients etc. Any advice would be appreciated. Cheers - a cold distiller hugging his still to stay warm!
  7. Hello everyone from Distillery University! We've been having a lot of success with our 3 and 5-day hands-on Workshops, so we've decided to double-down and start offering spirit-specific events, as well. Our first spirit Workshop is the Ultimate Gin Workshop, coming to Spokane, WA on January 14th and 15th, 2017. Students will learn everything there is to know about gin formulation, distillation, blending, etc. from award-winning distiller Todd Buckley. His gin was rated a 94 in 2014 by the Beverage Testing Institute, beating out big brands like Beefeater, Tanqueray and Bombay Sapphire (link). We'll also be covering botanical selection, and we'll have a collection of various botanical samples on hand to experience. These come courtesy of Morning Myst Botanics. We'll also be hearing from Paul Ziegman, owner and Master Distiller at Tinbender Craft Distillery. As someone who personally built every piece of equipment in his distillery, he'll be covering equipment construction, design, layout and other considerations. Later on in the evening we'll adjourn to a local watering hole for a gin-focused sensory experience and tasting event. We'll sample 7 different gins and Todd will walk us through the different essences and botanicals we can perceive. The next day will consist of a half-day back in the classroom, then a trip out to Palouse Pint malthouse. Master Maltster Joel Williamson will give us a tour and allow us to sample his various types of malt. All students will receive a free Lifetime membership to Distillery University, where you can learn from our existing 46 hours of video coursework, as well as the footage from all future Workshops. Early registration ends soon and space is limited, so get in while you can to reserve a space. Here's a link to learn more: http://bit.ly/2fzXUHF If you have any questions, don't hesitate to contact me personally by phone or email. Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
  8. We are an established profitable distillery FOR SALE in California. We have nine brands distributed in CA and NV, including 3 types of Whiskey, 3 types of Vodka, Gin, light Rum, and dark Rum. Included in the sale are all licensing, equipment, and inventory. We have been operating with significant yearly growth for seven years. Asking $500,000. Private message me for a detailed sales brochure. Thank you.
  9. Hey All, I have a question which might have been answered before but I've not seen it specifically stated... I want to make a gin using my own distilled product for the base and then simply blend a neutral spirit with it after the distillation process. Is this considered redistillation or can it be considered a distilled gin since I'm not actually re-distilling any product? I can't really find any info on this type of process, and in the past I've only ever made re-distilled gin. Any help would be fantastic.
  10. Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  11. Barrel Aged Gin For Sale! Gold medal winning barrel rested gin from Washington state craft distillery for sale. Western Dry style gin aged for 12-18 months in first fill European oak, ex chardonnay casks. Profile is dry with juniper, baking spice, rich citrus, mild oak, and light floral notes. We have approximately 700 proof gallons for immediate sale. This is a product we make regularly and will continue to have available. Cost is $14/proof gallon or $2.219/bottle at 80°.
  12. Morning (here in the UK anyway) Last night we ran a 50% 40 litre gns/water charge through our 50 litre stilldragon pot still. Previous tests have only been in the region of 1 - 5 litres. We scaled our botanical content up proportionally to the volume of alcohol/water. This was left for 24 hours. The collected spirit on boiling had a shocking sulpherous nose but the flavour was along the lines of what we expected. Intermittent cutting of the new make spirit revealed considerable louching throughout the run, which to me suggests the ratio of botanicals to alcohol is way to high. We're going to cut the nms with varying proportions of alcohol/water to see if we can determine the correct ratio. Our thinking is that if we add a volume of alcohol equal to that in the new make spirit and then cut to bottle strength...and loucing disappears, are we correct in assuming that our botanical level should be halved. Is there a better way of doing this? What about the sulpherous aroma. Is this botanicals stewing? All feedback appreciated.
  13. 1000L still with glass column,10 bubble caps plates. It has diff product condenser to make sure you make diff spirit without affecting the flavor. It will go to Louisville,the home of Bourbon. Contact me for more details about it. Penny/sales manager daey010@dayuwz.com Skype: pennyhe211 FB: pennyj2011@msn.cn
  14. UK-based Spirits specialist available to help and advise with production of new gins, spirits. liqueurs. Over 40 years experience with blue-chip drinks businesses working on some of the world's most famous brands. If you need help or advice on creation of new brands; advice on manufacturing; legal problems or queries........please make contact. Sensory evaluation also provided.
  15. Location: UK - Padstow, Cornwall. Position: Permanent, full-time. Right to work in UK is required. Experienced distiller and production genius required to run all things booze related at SWD HQ near Padstow, in north Cornwall ** United Kingdom ** We are looking for a detail-orientated, highly-motivated and practical individual to operate and manage all aspects of production at our internationally-award winning gin and pastis distillery in north Cornwall. We’re a small, fast-growing and ambitious distillery looking to take the world by storm with our Tarquin’s Gin & Cornish Pastis. Since selling our first bottles back in July 2013, we’ve won gold medals at the San Francisco World Spirits Competition 2014 and 2016 and the International Wine & Spirits Competition 2014 We now have listings with several hundred accounts across the UK – including 5 star hotels and Michelin starred restaurants – and export to a dozen countries. With growth at over 100% year on year, we have huge plans for the next few years, and the future is looking bright. Apply here http://www.southwesterndistillery.com/distillery-operations-manager/
  16. Looking to buy used equipment for a small start up. (not from China) 55 to 100 Gallon copper pot still to make Vodka. 55 Gallon still to make Gin. 3 fully jacketed ferment/mash tanks. 1 Two roller grain mill.
  17. I have a brand new 235gallon oil bath still for sale. This is 100% ready to go to work! rum, whiskey, vodka, gin......Brand new!!!! Never used! * 20 plate vodka column * bypass at the 5th plate for rum, whiskey, whatever * full digital control panel * mobil therm 43 heating oil * gin basket * engine turn skirt * fully insulated Asking $26,000 Pictures upon request. 515-559-4879 Joseph Dehner Joseph@dehnerdistillery.com
  18. Job Description: Craft Spirits Sales & Delivery Assistant Experience: Several years of sales experience, liquor/beverage sales preferred Pay: $15.00/hr. Tasks: Sales to local retail (NJ only) establishments (liquor stores, bars, restaurants, etc.), work with company founder to help sell and deliver our craft spirits. Summary: Sourland Mountain Spirits is looking for a candidate with some experience to help with our sales and delivery. We are a start-up craft distillery located in Hopewell, NJ. We are committed to local ingredients and we are proud to say that we are “New Jersey’s First Farm Distillery Since Prohibition.” Several years of sales experience is required. We would prefer if you have had experience in liquor/beverage sales. Your tasks will include selling our spirits to local liquor stores, bars, restaurants, etc. We will also need you to work on state-wide sales. We need a sales personality, who has knowledge of the product, makes great first impression and follows up to ensure customer satisfaction. Computer and internet savvy, a big plus. If interested, please send your resume to Kristen, kristen@sourlandspirits.com
  19. Moved onto the details of our bottling line in the final stages of setting up. Through put is hopefully going to be in the region of 200 litres per week. Initially we're going to run an enolmatic single filler, drawing product from SS blending tanks via a single cartridge filter. Our water is RO treated. Interested to know what peoples views on the following. 1) polypropylene or stainless - what's the typical lifespan of both? 2) filter size (microns) - looking for a balance of polished spirit without knocking out flavour/aroma? 3) Has anyone used the enolmatic single filler standard version not (upspecced with SS parts option). is it still working? Thanks folks, feedback on your experience is as always, greatly appreciated.
  20. Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  21. Hello, I'm a newbie at spirits filtration and have a few questions regarding filtration in general and also what's the best method to filter a cloudy gin in particular. Will a plate-and-frame filter out too much aroma/flavor? I've heard some use the Noryl plastic plates, but others recommend only using stainless steel plates to filter. Stainless steel is much more expensive and I'm wondering if it's necessary? Is a cartridge filter better or does it accomplish different goals than a plate-and-frame? Finally, what filter pad and/or cartridge filter manufacturers and types do you recommend? Thanks for the help!
  22. No waiting around for a Still Ladies & Gents! "Can be on your floor in a week! Start making the money, your already talented right?" - We will ship this anywhere in the USA Free! Price: $79,900. - NEW - 250 Lt. 3 Column Type Still: Please direct inquires to romesburg@gmail.com or just give us a ring. (810)794-8077 Cheer's, Scott D. Romesburg Romesburg International, LLC. 250 Lt. Type -3 Column Still NEW.pdf
  23. We are switching our botanical infusion from a macerated gin to a vapor infused gin and are working through the baseline quantities of what we will need. Our recipe previously had about 11 pounds of botanicals macerated in a little over 100 gallons of 20 percent neutral spirits and distilled through a 500 liter pot still. We are now going to be distilling on a 1000 liter pot and will be distilling using a vapor basket rather than bathtubing it. Our basket can't even fit the 11 pounds unless you really jam it in and I don't want to risk blocking the condenser. I was looking through conversions and before I start throwing away money running some tests I wanted to see if anyone else had any basic conversions they recommend when converting botanical amounts from maceration to vapor basket. It sounds like you need less botanicals from vapor infusing, but I have heard that some essential oils don't get picked up as well in the basket. I would prefer to run the still full to reduce in utility costs but if it doesn't translate well then we might have to run smaller amounts. Any advice or opinions would help. Thanks guys.
  24. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  25. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina