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Found 126 results

  1. Everything you need to start your own distillery. We have had this system for only 2 years and have outgrown it. Would love to see it land in a good home for a start-up distillery. I will even offer to train and consult on your mash bill if that is of interest. Asking $25,000 (OBO) FOB for the entire system: Included in system: 26 Gallon, 12 plate rectifying Hillbilly Still and 5500 Watt control box 26 Gallon, 12 plate rectifying Mile Hi Still and 5500 Watt control box 50 Gallon, 4 inch stripping Hillbilly Still and 11,000 Watt control box (2) stainless steel charcoal filters (1) stainless steel filter housing/bottling unit (20) 55 gallon poly fermentation drums (8) 300 gallon food grade cubes Extra clamps, gaskets, lab equipment too! Pictures available (continually getting errors attempting to upload on this post) with serious inquiries at ben@lifeofreilley.net
  2. Complete Turnkey Distillery/Winery for sale. Owner retiring after 20 years! Located in SoCal all Licenses, DSP, BW and CA type 2, 4 and new type 74. Jacob Carl 150L Still, Barrels, all equipment, Case Goods, COLA's. Distributors in SF, SD and Central Cal. Have sold over 32,000 cases of Wine and Spirits. Won more than 50 Gold and Best of Class Awards No Vineyard . Located in Leased Building outside LA. Asking $275,000 or best offer. Serious Only please 909 548 -1926 Jim
  3. I have 20 barrels of 95% IN Wheat Whiskey in #4 charred 52 gallon American Oak barrels for sale. 40 months in barrel never opened, original wood bungs in place. Fantastic flavor profile - soft yet spicy and very approachable. Perfect as a stand alone project or as blending component to add complexity to your whiskey. $2650 bbl, Transfer in Bond, FOB Sonoma CA. info@hellosonoma.com or 707.721.6390 for more info. Cheers!
  4. We are opening up a Whiskey Distillery in Austin, TX and are looking for a distiller willing to relocate! *MUST have 3-5 years of experience distilling alcohol *MUST be willing to relocate to Austin, TX *Work will be Full-time Salary dependent upon experience. Please email resume or questions to Kelsey@salinaswelding.com
  5. I've tried making gin on a whisky still and the resulting product has a whisky still taint/flavour/characteristic undertone. The same gin made on a still that's never made whisky, results in a lovely clean gin profile. My question to everyone is: Is it possible to clean sufficiently following a whisky run to remove the whisky flavour characteristics? The reason I'm asking is I'm trying to decide if I'll risk making whisky in my gin still. If I'm not 100% confident I can return the still to a clean state I won't risk it. I don't know anyone with a copper pot still with any experience in making both gin and whisky on the same still. All assistance greatly appreciated. Cheers, Mech.
  6. whiskey

    I was cutting my whiskey to 80pf and after I had added majority of the distilled water, I noticed that it started to get hazy. The product tastes great, but just curious of why this happened. This was my cleanest run of spirit I've made and I have never had an issue of the spirit getting hazy. Cheers
  7. A. The system was designed for around 200 gallons per hour of feed at around 10% alcohol. I do not think it is all that important how much alcohol is in the wash, but the feed rate can be probably a low of 100 to maybe a high of 250-300. At a 200 gallon-per-hour feed rate, that would be slightly over three gallons a minute going in. The product passes through a pipe in a pipe heat exchanger where it would be heated up from the fermentation temperature to approximately 150°F entering the top of the beer column. I would recommend you set the pipe in a pipe heat exchanger horizontal rather than vertical. In the event you shut it down without completely emptying it, you will not plug it up in the bottom elbows. B. The steam addition to the unit would be around 300 pounds per hour, the equivalent of about 10 horsepower of steam. A 22 horse power boiler unit that would run at about eight to 10 usage with plenty of steam for mashing. This steam should heat the bottom of the column to approximately 215-217°F, and I would have a dial thermometer at the bottom or a couple of plates up from the bottom of this column to validate that temperature for good viewing from ground level. You will also run about three psig in the bottom of the beer column when all of the trays are adequately filled. The steam can be controlled with a control valve to temperature at the bottom of the column or manually run with a hand-operated steam globe valve. If you are feeding the column with a positive displacement pump of some kind, like a Tuthill or something along those lines, you can also run the steam in manual and the column will be fairly stable. C. The 200 gallons an hour input, minus the ethanol boiled out, plus the direct inject steam condensate will result in approximately 200 gallons an hour out the bottom of the beer column. This product will be approximately 215°F, and when it cross-flows with the beer going in, it will be cooled down to somewhere around 150°F. Again, I would recommend a small lobe pump (Tuthill or equal) to pump the bottom product--a VFD drive on the electric motor will allow for variable speed?and take the product through the heat exchanger and discharged. The vapors off the top of the beer column are then transferred through the three-inch line to the bottom of the rectifier, and they will be approximately 100 proof. D. The bottom product off the rectifier column, which is the second column, will be approximately 100 proof and will return back to the top of the beer column. This system originally had a 1/8th horsepower centrifugal pump that pumped off the bottom of the rectifier to the top of the beer column and was more of a continuous running, maintain empty function. In order to make the 190 proof off the top of the rectifier column, there was cooling of the vapors to create a certain level of reflux. That would be for every three gallons of vapor going up the column, two gallons were condensed and returned back down the column for cooling. This was accomplished by controlling the flow of water through the coil in the top of the rectifier column coming in at (E) and coming out at (F). The flow here is calculated to be about 20 gallons per minute with a 20° temperature rise. Since this is making whiskey there is no need to run water through points (E) and (F). The vapors off the top of the rectifier column go over to the condenser where the final ethanol vapors are condensed. The flow in the product condenser, on the other hand, is not controlled. G & H. The cooling water going into (G) would be somewhere around 15 gallons per minute, and it would have about a 10° temperature rise at that flow rate. It would come out at (H) and either go to drain or to some type of a small cooling tower. Either way, this does give you a general idea of the water needed for the condenser. Below G&H will be another set of condensing tubes. If you return some product from the bottom of the beer column to this set of tubes, it will evaporate the heads and allow you to collect from the top copper tube on the side of the condenser. The copper tube below that is really for temp reassurance. I. Based on the 200 gallons an hour input at 10% ethanol, you will have somewhere between 20 and 22 gallons per hour of ethanol produced from (I) at 140-160 proof. The bottom part of that condenser was intended to be a small reservoir to hold the product. Then it was pumped from there to storage somewhere. For info - pjc@taconicdistillery.com $15K OBO
  8. 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.
  9. Sagamore Spirit is a new distillery located in Baltimore, MD. Our flagship product is a straight rye whiskey crafted in the tradition of Maryland rye whiskeys dating back to pre-prohibition. We are currently seeking brewers and distillers that meet the following qualifications: · 3+ years of brewing or distilling process experience · Experience creating various spirits, including rye whiskey, bourbon, rum, vodka, and gin · Supervisory experience preferred · Entrepreneurial spirit · Strong problem solving skills and ability to trouble shoot · Enjoys working with hands, mechanical background · Detail-oriented, analytically competent and proficient in Microsoft Excel · Ability to multi-task · Hard working, humble, and thrives in a team environment · Passionate about the craft of distilling and takes pride in accomplishments If you meet these qualifications and are interested in this opportunity, please send a resume and cover letter to hr@plankindustries.com
  10. Hey distillers - we will have a new 750ml bottle in the next 3-4 months called the "Beer Barrel" which we were going to market to craft breweries; however I've also noticed a trend with several distilleries making root beer flavored whiskey. If anyone is interested in this unique bottle, please let me know and I will send you some more information. Cheers, Shawn shawn@wmrhill.com
  11. Summary: The Operations Assistant reports directly to the Packaging Manger. We are looking for a highly motivated individual with a diverse skill set who can work well in a team environment. The individual should show a desire to understand and become proficient in the production of distilled spirits. Scope of Position: · Production operations; dumping whiskey barrels, filling bottles, labeling bottles, and packaging finished goods · Warehousing operations; materials receiving and handling · Maintaining the highest safety and quality standards of Sagamore Spirit · Keeping the production area in a pristine condition at all times · Attention to detail throughout the Production process · Multi-tasking and progressive thinking with tasks · Comfortable with professional interaction with public and private guest daily Skill Requirements: · Must be at least 21 years old with a high school diploma or the equivalent · Must have a high aptitude and ambition for learning · Strong attention to detail and communication skills · Must be able to lift up to 50 lbs. repeatedly if necessary · Able to move and roll 500+ lbs. barrels to be racked in a storage facility · Basic competence in word, excel, and e-mail · Able to stand for long periods of time · Forklift certified, Freight elevator experience a plus · Pass a background check Candidate Requirements Entrepreneurial spirit and work ethic combined with a pragmatically optimistic can-do attitude. Takes pride in producing a high quality product, doing the work to get it right, and the endless pursuit of continuous improvement.
  12. 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.
  13. Seeking a Head Distiller with a Growing Spirits Company in the Mid-Atlantic. JOB DETAILS Responsible for the entire distilling and quality control process, therefore should be well versed in scheduling distilling and fermentation, aging and packaging operations. Job Responsibilities: Milling – corn, rye, barley, wheat and ensuring proper grind size for each recipe/from batch to batch. Mashing - maintaining consistency & implementing changes in controllable way Distilling – stripping and rectification. Must know how to run a column and a pot still Tasting – making cuts (quality analysis - appearance, smell, taste) Proofing – for record keeping, bottling and barreling Bottling - setup, fill level control, supervision and inventory or finished goods Blending - measuring ingredients and mixing. Blending more than one straight whiskey Record keeping – daily, weekly, monthly; inventory - packaged & raw materials; TTB Reporting Cleaning and sanitizing - all equipment. Avoid contaminates and unwanted bacteria Maintenance of the equipment Manage raw ingredients inventories, schedule deliveries, and forecast production needs. Manage and develop procedures for operations and quality control Manage and monitor all operational needs; materials and staffing. Manage productivity of operations Ensure consistent quality and taste profiles for each product Enjoy engaging with the public at events. Job Requirements: Entrepreneurial spirit. B.A. degree, preferably in chemistry or a related field 3-5 years’ experience as a qualified Master Distiller or Master Blender Experience in creating various spirits, including: rye whiskey, bourbon, rum and gin. Strong relationship management skills. Strong financial and analytical skills; keen business acumen. Proficient in Excel Strong mechanical background Familiar with fermentation (brewing background would be ideal) To easily apply, email resume to amanda@forcebrands.com
  14. Wanted to introduce myself. I have been working in the Spirits industry for 5 years and have a deep understanding of sensory analysis. I have helped to formulate and blend award winning whiskeys over the years and have learned from some of the masters. I have been honored to judge ACSA and am looking to expand to additional opportunities. Love to help and share my knowledge, looking forward to meeting everyone and learning more.
  15. Hello everyone! Here's some exciting news from Distillery University: while our previous Workshops have covered the full spectrum of what it means to become a craft distiller, this Workshop focuses on one spirit only: the complex and intriguing Whiskey. Join us April 8-9, 2017 in Spokane, WA for this one-of-a-kind event. Here's a link to learn more. Director of Education Todd Buckley is well-known for the award-winning gin he made at the Belletown Distillery. In 2014, his hand-crafted spirit scored a 94 from the Beverage Tasting Institute, beating out such notable gins as Beefeater, Tanqueray and Bombay Sapphire. He'll be sharing his experiential secrets as well as his technical knowledge in this 2-day Workshop that is not to be missed. Here's a list of topics we'll cover: What are the different types of whiskey? Malt whiskies Grain whiskies Blended whiskies Cask strength Single cask American whiskey Bourbon whiskey Corn whiskey Malt whiskey Rye whiskey Wheat whiskey What makes great whiskey? Yeast Fermentation Mashing Malted Grains Equipment Considerations Still construction Still design Fermentation vessels Grain Selection Fermentation Distillation Aging and Blending Distillation practices for whiskey making Column still Pot Still Stripping Run Making Heads, Hearts, and Tails Cuts Filtration, Maturation & Blending Barrel types Warehousing Whiskey analysis Making sensory charts Common mistakes to avoid in making whiskey Students will have several out of class experiences to take advantage of, including: Sensory evaluations of 7 whiskies at Durkin’s Liquor Bar After hours drinks and networking at local watering holes Our camera crew will also be on-site to capture the entire Workshop on film. Later on, this footage will be edited together and posted online at DistilleryUniversity.com. All Workshop attendees will be given a free Lifetime Access pass (a $499 value!) to the site, so you'll be able to refer back to every part of the 2-day Workshop whenever you need to, as well as the 46 hours of current footage from other Workshops. All attendees will also be given a Certificate of Membership to Distillery University, suitable for framing. Space is limited, so sign up today. You'll find hotel information on our website (including discounts). Early registration discounts expire soon; don't miss out! April 8-9, 2017 in Spokane, WA. Click here to learn more. If anyone has any questions, feel free to contact me personally by phone or email. Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
  16. How can Panther Distillery help your distillery/cocktail room? We're currently offering 2-4 year old Bourbon and American whiskey for bulk sale. Any quantity that you need, we can help. Our whiskey is made from the finest midwest grains and cold weather aged. How do we know? We've been growing the grains ourselves for generations right in Osakis, Minnesota. We can produce for you on a consistent basis that caters to your every need - whether that means purchasing by individual barrels, totes or tanker loads. Prices: 100% corn 3+ year old 53 gallon barrel $1400 70% corn 30% wheat 3+ year old 53 gallon barrel $1675 70% corn 30% rye 3+ year old 53 gallon barrel $1900 ----- 100% corn 2 year old 53 gallon barrel $1200 70% corn 30% wheat 2 year old 53 gallon barrel $1500 70% corn 30% rye 2 year old 53 gallon barrel $1650 Have any questions or would like to learn more? Please contact Sam with any questions at sambadmedicine@gmail.com
  17. We're looking to upgrade our equipment and are interested in a new/used still. We're in the market for an adjustable pot/column whiskey still in the range of 400-600gal steam jacketed. Ideal setup would contain 4 plates/dephleg/ and condenser accompanying vodka column would be a plus. If you have any equipment meeting these specs...or know of anyone who does...shoot me a PM or email. Thanks Jon Good jon@gddistilling.com
  18. 1-400 gallon (500 max) stripping still with vertical stripping condenser 1 200 gallon (300max)finishing still with vertical finishing condenser 2-350gallon totes 1-Steall epoxy coated platform All new seals and ready for deliver. Shipping, handling and installation are the sole responsibility of purchaser; As Is, Where Is. Used equipment: 3 years Price: $225,000.00 contact: Greg at jgdklew@mac.com. Serious inquires only! Vendome Stills for sale.pdf
  19. Hey Everyone! Wanted to keep you updated once again share with you the Black Water Barrels Production Process!! We are still taking orders for bourbon barrels 30,53,60 gallons so visit our website to learn more and to place your order!! BlackWaterBarrels.com Cheers!!
  20. Hey Everyone! Wanted to keep you updated once again share with you the Black Water Barrels Production Process!! We are still taking orders for bourbon barrels 30,53,60 gallons so visit our website to learn more and to place your order!! BlackWaterBarrels.com Cheers!!
  21. Golden Moon is expanding and we are seeking individuals with brewing or distilling experience to join our production staff. These positions will be located at our distillery in Golden Colorado. Interested candidates should send their resume to s.gould@gouldglobal.com
  22. I have 18 brand new 15 gallon Missouri Oak barrels from McGinnis Wood Products in Cuba, MO for sale. Char 3 and Char 4 available. $200 per barrel. F.O.B. Columbia, Illinois. Please contact adam.stumpf(at)stumpysspirits(dot)com for more info. Thanks!
  23. We had a surplus of malted corn sitting around and tried using it as the corn component in our grain bill to use it up. I just started stripping it today and am worried about how it will turn out. My strip tastes like corn husk. I'm guessing this is not something that will be removed in the head cuts, and have no idea how this flavor will age. Is this a good thing in disguise or have we made a terrible mistake?
  24. 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.
  25. Hey Everyone! Wanted to share with you all Black Water Barrels Production Process!! Check it out and see some behind the scenes footage of what goes into creating a Black Water Barrels. #BWBSC Cheers!!