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Found 5 results
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Hello and happy to make an introduction here. I'm Chris Hansen and I'm the GM for Seguin Moreau Napa Cooperage here in Napa, CA. We have made a few barrels for some craft and mid-sized distillers and wanted to join the forum as will become more involved with ADI as a member and be part of the 2016 conference in San Diego. Thanks, Chris
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Hi everyone. I've been reading through the forum and I have received a few private messages from people so I guess I should introduce myself. My name's Jason, I'm located in Centreville, VA. I have a big interest in botanical spirits such as Gin and Absinthe but mainly absinthe as I've just recently started trying different gins. I have a few ideas I'd like to see come to fruition starting with a contract brand, followed by a distillery and finally a restaurant. I'm here to gather as much knowledge as I can so that I can plan and then plan some more before implementing. I consider myself an information fiend. Thanks to everyone in advance for any advice or ideas you may offer with regards to the numerous questions i'm sure will pop up in this extremely confusing maze of government regulations and paperwork. Best regards, Jason
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Hello my name is Anthony, I am apprentice/assistant distiller at Ascendant Spirits in Buellton, California. I am new to distilling, but my path here has been quite interesting. I studied Biomedical Engineering at Cal Poly and got my degree with a focus in microbiology, biologic systems, and industrial applications. Got an internship at a biotech company dealing with yeasts and fermentation making biofuels and other chemicals. After my internship they said I got a job, but through some bureaucracy (which I'm sure you're all very familiar with), they didn't have a position for me, and I didn't get a job. I continued looking in the brewing industry with my new fascination with yeast and fermentation, but I came too late, the market is saturated. Dabbled in the wine industry but it's too slow paced for me. Through a fun turn of events I got connected with Stephen Gertman who was going to start a new distillery, and he needed someone with a strong background in science and engineering, and understood the principals of fermentation. Few months later it's a reality, Stephen just got word yesterday that we are legal to make distilled beverages in the eyes of the feds and state. And although I am new to artisan distilling, I am very much eager to learn as much as I can. Thank you for providing this space for distillers and enthusiasts alike to come together and collaborate each other's knowledge and ideas. -Anthony Cano
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Hello my name is Anthony, I am apprentice/assistant distiller at Ascendant Spirits in Buellton, California. I am new to distilling, but my path here has been quite interesting. I studied Biomedical Engineering at Cal Poly and got my degree with a focus in microbiology, biologic systems, and industrial applications. Got an internship at a biotech company dealing with yeasts and fermentation making biofuels and other chemicals. After my internship they said I got a job, but though some bureaucracy (which I'm sure you're all very familiar with), they didn't have a position for me, and I didn't get a job. I continued looking in the brewing industry with my new fascination with yeast and fermentation, but I came too late, the market is saturated. Dabbled in the wine industry but it's too slow paced for me. Through a fun turn of events I got connected with Stephen Gertman who was going to start a new distillery, and he needed someone with a strong background in science and engineering, and understood the principals of fermentation. Few months later it's a reality, Stephen just got word yesterday that we are legal to make distilled spirits in the eyes of the feds and state. And although I am new to artisan distilling, I am very much eager to learn as much as I can. Thank you for providing this space for distillers and enthusiasts alike to come together and collaborate each other's knowledge and ideas. -Anthony Cano
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Hello ADI World! I am located in Denver, Colorado and am in the very early stages of getting a business plan put together for a micro distillery using the clean, clear, great tasting Colorado mountain water and all natural and organic locally sourced grains. That's the goal at least. There are many, many questions I have regarding not just the best way to make the product itself (matter of personal and my close friends tasting oppinions for now), but also bottling, distribution, marketing, sourcing feedstock, and everything else that goes with running a succesful business. Thanks for having me in your "club" and I really look forward to hopefully contributing in some way to the industry. SS
