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About Goldenjellyfish

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  1. Gibbs Bros. Cooperage makes decent barrels from 1 gallon and up. I haven't found a Mexican mini barrel cooperage that can get the char right on their barrels. What they call a char is usually more of a toast. Not sure if that is important to you. Stay Thirsty, GJ
  2. Could it be something from the honey or molasses? Young rhum agricole can have a strong grassy flavor, at times bordering on solvent or diesel-like flavor. Granted you did not start with fresh cane juice. How much and what type of honey did you use? I would be very interested to know the chemistry behind the flavor if anyone knows that story. Best, GJ
  3. I'm no expert at TTB rules and regs, but doesn't TTB Rule 5.36(d) already cover this for most whiskies (with a a few exceptions)? Chuck Cowdery was making a lot of noise about this a few years back. I think a couple of MGP/LDI customers ran afoul of it and made some news. ... § 5.36 Name and address. ... (d) State of distillation. Except in the case of “light whisky”, “blended light whisky”, “blended whisky”, “a blend of straight whiskies”, or “spirit whisky”, the State of distillation shall be shown on the label of any whisky produced in the United States if the whisky is not distilled in the State given in the address on the brand label. The appropriate TTB officer may, however, require the State of distillation to be shown on the label or he may permit such other labeling as may be necessary to negate any misleading or deceptive impression which might be created as to the actual State of distillation. In the case of “light whisky”, as defined in § 5.22((3), the State of distillation shall not appear in any manner on any label, when the appropriate TTB officer finds such State is associated by consumers with an American type whisky, except as a part of a name and address as set forth in paragraph (a) of this section.
  4. Does anyone use feigns for re-distillation? Added to the next run, or as an all-feigns run, or as NGS run? I guess this is not specific to heads but also applies to tails --obviously not the foreshots. Just curious. Best, GJ
  5. Hi All, So my story is probably not too different than many of the introductions here. I'm toying with the idea of opening a craft distillery in Northern California, Nevada, or Southern Oregon. The impulsive side of my brain has been obsessed with starting a distillery for couple of years, and the rational side of my brain (and responsible father side) is just starting to catch up and putting pen to paper to flesh out the details and see if this might actually work. For many years I have been fascinated by fermentation, distillation and spirits. I’ve been an on-and-off home brewer for a very long time. I am familiar with distillation in theory and in practice (I am a chemist by education). Although I have a lot to learn about running a business and a micro distillery. Bourbon is what I am passionate about, and is the focus of what I want to do. But I have a few other ideas about products that will not take so long to bring to market (not thinking about marketing “moonshine” though). I’m putting together a preliminary business plan for my own proof of concept. Let me know if there are any good exemplar business plans to look at, also a source for ballpark costs of grain handling, mashing, fermenting and distilling equipment. Of course any other advice or resources would be greatly appreciated also. Best, GJ
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