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Everything posted by Rum

  1. The samples will tell you what you need to know! I tasted some 23 year old from Nicaragua that was a very small part of a blend we were bottling for another brand a few years ago. I am not sure that I would call it over-aged, but it wasn't very good. It tasted like pretty boring one dimensional column rum aged in barrels without a lot of life in them. So many factors...
  2. E&A Scheer is a great option.
  3. There are different factors to consider. Pot vs. column. New vs. used cooperage. Can you get samples to try? I just had some Appleton Joy a few nights ago. One of my absolute favorites. Aged a minimum of 25 years. It is not over-aged by any stretch. If the juice is good, that age in rum will get you a very high potential retail price.
  4. You can get some proof gallon stats for Florida distilleries at the following link. Click on Gallonage Reports, choose a year, scroll down to Liquor, choose a reporting area. You will see a list of many alcohol related companies. The numbers for the distilleries are basically the tasting room sales in proof gallons (proof gallons of sample bottles are included also). They range from a few proof gallons to over 800 for the month of October which is the latest one currently listed. We did second best with 410 proof gallons out of the tasting room of mostly 70 proof infused rums. Look up the names and you can figure out where each is located, etc. http://www.myfloridalicense.com/DBPR/alcoholic-beverages-and-tobacco/revenue-reporting/
  5. That is my understanding as well. We have spiced rum in barrels. We had to move it to processing to do the spicing. Once in processing it cannot be moved back to the storage account.
  6. Most references I have seen on the per case valuation put it between $300 and $1500. It varies greatly depending on bottle cost etc...
  7. All of the above is true. And there are some excellent online calculators that you can play around with to figure in growth rates, discounted future value, etc, etc. In my personal experience though, it's all in what a buyer is willing to pay. What is it worth to them. I have been on both sides of that. In the corporate world I was involved in buying a small software company that had only one relatively new product. That product was unique and would help us sell big ticket corporate software for year 2000 testing. It was quicker and easier to pay the owner $3,000,000 for a product with very little sales than to try to develop it on our own. That little product helped our sales staff differentiate and sell many, many times the buyout price in our other products. If you can build something that a buyer can make a lot more money on than you can then you can blow away traditional multiples. I sold my last business for about 6 times revenues. It had high profit margins, but more importantly, the new buyer was rolling up similar businesses and could make more on it than I could. It was also a sort of halo purchase that helped them to get other owners to sell. Most distilleries are too small to get those types of multiples and you will need to stick with traditional methods but it can happen if you get big enough or a larger company wants your product line badly enough. There are some outlier examples like High West that sold for $165,000,000 when they had revenues of $25,000,000. Two big players both wanted them and they sold in an auction format. I have seen others sell for pretty big multiples as well. In every case they were big enough to attract the attention of large players with plenty of cash who could make more from the products than the prior owners could. You can get big multiples for selling a portion of your business through crowdfunding as well. Just browse some of the successful capital raises on the leading crowdfunding sites to see what I mean. They usually have a good story with some sort of hook but the revenues and profits often don't match the story. They still raise a surprising amount of cash.
  8. Who manufactured these? What was the original cost? Where are you located?
  9. Rum

    cloudy after filtering

    We use granulated carbon. We rinse it well with r/o water first. You can also get calcium carbonate forming (little white strings) if you don't rinse it well. {edit} Meant to type granulated, not powdered
  10. Thanks Silk. I have never seen that paper before. An amazing wealth of information!
  11. Thanks. We currently store it in 275 gallon totes. We buy a truckload at a time currently so we would be going through it at the same speed. The totes are kept closed and so far we haven't had any major problems. I'm a bit worried to have it all in one tank in case it does get active. Having never run into the problem before, I'm not certain how to plan for it. How does one plan for that?
  12. I am looking at replacing my tote farm of molasses storage with one or two stationary tanks with hard plumbing to the mash tanks. Anyone have experience with that? Do I need to worry about molasses infections or foaming? I have read about treating molasses stored in tanks with products to kill off bacteria. Not sure if that is necessary or not. Any other design criteria to think about for a molasses tank that holds about a truckload of molasses? Gotta make sure the floor can take it of course. Any links to info on the subject would be appreciated.
  13. Thanks. Good point. We have filters in the system. Should have mentioned that.
  14. Lorenzo - We use air from an oil free compressor. The compressor came from California Air Tools. 4 hp, 20 gallon.
  15. We use an ionized air cleaner from CCR. Works great for us. With one person dedicated to cleaning you can put through 4000+ bottles a day.
  16. Couldn't disagree with you more. The still we bought from them was poorly engineered and built. It was quite dangerous as delivered. They are liars plain and simple who built a lot of crap. We were able to get our still running safely only after putting a lot of time and money into fixing the multiple problems with it. We were only able to get it running because we have a sophisticated fabrication shop next door. Without them we probably would have taken it to the recycling plant down the street. I feel bad for your friend who got stuck with a Corson still, but that doesn't change the facts. I would hate to see someone else get stuck with a still that quite probably has problems.
  17. Florida. I can't find anything against it so far unless the employee is under 18.
  18. If the assistant distiller is not consuming any alcohol as part of their duties can they be under 21? Is it the same requirements for working in a manufacturing plant?
  19. You are a lucky one. Those piss-ants sent me a dangerous still. It took a lot of work and a lot of money to get it operational. Not to mention that I had to buy another still to try and catch up with demand due to the constant lies from those pieces of shit about delivery times. I am not one to wish bad things on people normally but it would actually make me smile to see them go to jail.
  20. Chapter 11 is reorganizing debts so that a business can keep operating. My guess is that they are threatening 11 so that they can keep taking deposits without risking criminal liability. They could keep taking money claiming that they had the intent of continuing to run the business. They could play it out as long as they can and keep taking deposits from unsuspecting people until it finally crashes down. Then they can just claim that it is nothing more than a failed business. They probably think that will keep them safe from criminal proceedings. I think a good agent could put their asses in jail anyway. It probably wouldn't be that hard to show they had no intention of delivering equipment even as they took deposits. I partly base this on a comment made in another thread that said their building was empty. Kinda hard to make stills when you have no equipment or employees to make them. Hey Corson - the next call you get asking about equipment may be an agent in disguise! Better think twice about taking more money.
  21. We have a shop next door that can fabricate just about anything. Interesting. Might be able to do something with that.
  22. We used to lift the totes up with a forklift. It worked well when it was just me and there were few tours. It's not as workable for us anymore. First, it ties up the forklift for a long time. We need it for other things and I don't want to buy another forklift. Second, I had an employee forget to strap the molasses tote on once and he dropped it. (You have never seen a mess until you have seen a molasses tote dropped off a lift!). I prefer to have a more fool-proof and safer method. Third, we run tours quite often near the equipment. I can't fit a forklift with a tote and still have room for the tours. I am trying to setup production so we can continue our work even if we have a room full of visitors. I am planning on adding some molasses storage tanks at some point. I would like to hard-pipe those in to the mash tanks with an inline pump. It would be nice if I could find something to use now with hoses that could still be integrated into a hard-piped system in the future.
  23. We have two carbon filters with two more being installed. We pump rum into tanks on an elevated platform. From there it gravity feeds to the bottom of stainless carbon housings. It flows at a slow rate up through the carbon and out the top to waiting tanks. We use granulated carbon. Powder is a pain in the ass. After loading the carbon into the cylinders we turn valves and gravity flow r/o water through to clean it. Then we let the rum go through. Then we run r/o water again to clear the rum out of the cylinders. Then we trash the carbon.
  24. We use a positive displacement pump currently. It works but isn't ideal. It tends to get quite hot. I was thinking that a "peanut butter pump" might do the job better. An air diaphragm pump. What has everyone else pumping molasses found to work well?
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