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Found 5 results

  1. I was informed that in California, distilleries can produce spirit for wineries and if those spirits (brandy and pomace brandy) are produced from the winery's grapes the spirits can be sold by the winery under their tasting license. Does anyone have experience with this? Can you point me to the state laws related to it? One place I distill is a small Oregon brandy distillery, and it would be a lot of fun for us if something similar could get passed in Oregon. I am hopeful that seeing a framework operating someplace else might give us a starting point.
  2. Hey y'all, Doing some research concerning grappa production and I've found something that keeps popping up. Seems some producers water their grappas back to bottling proof in small doses over long periods of time, sometimes months. Is anyone out there doing this? Any resources out there explaining why this is done, and how it works? Thanks
  3. I am currently an Assistant Distiller at two distilleries in Portland: a leading craft distillery producing multiple mainstream spirits categories, and a producer of fruit brandies, liqueurs, and grappa. Between these two roles I have developed a broad range of skills applicable to the entire distillation process, including recipe creation and mash production, fermentation and distillation, bottling and tasting room sales, and cleaning, cleaning, and cleaning. I’m looking for a new position with room for growth. Though I’m most experienced with distilling, I also love beer and brewing. My interests are far-reaching, and I’m particularly keen on collaborative projects with other local producers, agriculturally-focused sourcing, and quality-oriented production. I’m willing to do a virtually unlimited amount of hard, tedious labor (see: making grappa), but I’m really seeking learning opportunities. In other words, I’m not interested in a full-time bottling gig if there are no development opportunities to go along with it. I also have a background in accounting and finance, and though I’ve left the corporate world behind I retain a deep-seated enthusiasm for spreadsheets and budget analysis. I’m also pretty well versed on lean manufacturing and management techniques in the industrial setting. I have an open mind about what kind of position would be a good fit. Part-time work would be ok, and so would a position outside the Portland metropolitan area (but within driving distance). If you’re looking for a knowledgeable, enthusiastic, and focused person to lead or support a beer, spirits, or winemaking operation, get in touch. I’d love to hear from you and talk about how I can help.
  4. Grape Spirit for sale, out of finished wines mostly from Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, Muscat, Zinfandel and Merlot just before the bottling. Very clean - premium quality perfect for Gin and other spirits production, Wine and Port fortification, preserving empty barrels, etc. Minimum 55-gal drum but a tanker truck quantities available. Fast coast to coast shipping . For pricing and more info please contact us at: dsp@creativealcohol.com Thank you. CAS
  5. Hey everyone, I have a client that is thinking about aging some grappa i made for them, but as i have never really put anything into wood, i must admit i am at a loss on how to counsel them. I was hoping there might be some folks on here willing to share some information/technique I believe most spirits go into wood around 138 proof, is that about right? and if thats the case, would the same application apply to grappa? Im not yet sure which kind of barrel they are planning to use, if they will be used wine barrels, new barrels, etc, and i know that will affect the technique to a degree, but for the moment i am just looking for advice on the dilution side of things. Anyone have any insight to share, or willing to point me in the right direction? Thanks much Dave Jr