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Everything posted by jbdavenport1

  1. jbdavenport1

    Cleaning columns and bubble plates

    A couple process and cleaning questions. So I have an 8" and a 12" bubble plate columns. With those of you that run the same style, how often do you clean the inside of your columns and the bubble plates? Also, does anyone also run these style columns with raschig rings as well? Thanks in advance.
  2. jbdavenport1

    Point of Sale System

    We are looking for a POS system for our distillery including a tasting room. We are considering Clover, Shopkeepers and Square. Would welcome ADI input. Which is the overall least expensive (swipe charges, system, etc.).
  3. jbdavenport1

    750ml Bottles 10 CENTS!!!!

    Do you have caps for them as well?
  4. jbdavenport1

    Cleaning columns and bubble plates

    Thanks everyone. Thinking I'll set up a semi-annual cleaning routine.
  5. jbdavenport1


    Looking for a recommendation for an insurance company that knows what their doing with small distilleries. Our local folks are at a loss. We cant even get a quote on loss of product should a fire or other loss happen. Any guidance would be appreciated!
  6. jbdavenport1


    Thanks guys.....confused as ever.....😃
  7. jbdavenport1

    rum waste

    Folks, Need some help. Need ideas on how other get rid fo their rum dunder (spent sugar and molasses wash). County says we can't dilute and send down drain. Need ideas, thanks.
  8. jbdavenport1

    Label Design Guy

    I the spirit of paying it forward, if anyone is looking for help with label design, we found a new guy that is local and label design is a side hustle for him...so extremely reasonable from a cost perspective. But the work was as good if not better (we're biased) than what we paid one of the fancy NY folks. If you're looking for help, reach out directly or I can make an introduction. JonRBurnley@gmail.com
  9. We found an independent guy that is awesome. Very reasonable too (compared to the $20 plus thousand most of theses design shops want). 

    Graphic design background. Responsive, quick and great creatively. Email him. See if he's taking on more clients.



  10. jbdavenport1

    Virginia - Tasting Room

    Fellow Virginia distilleries, what do you serve as far as food in your tasting room? Are you registered as a full blown restaurant?
  11. Anyone have a Flavor Ingredient Data sheet for Angostura bitters? We need it to get our Rock n Rye recipe approved. Angostura has been a pain since they're our of Barbados and their distributor here in the US says they don't have it. Thanks in advance.
  12. jbdavenport1

    Flavor Ingredient Data Sheet.

    Anyone have a 'Flavor Ingredient Data Sheet' for vanilla extract that someone could send me? Thanks in advance.
  13. jbdavenport1

    Stupid label question

    Okay. Here’s a real stupid question for the peanut gallery. So some bottles have that thin strip of a label that goes over the top of the bottle as the tamper evident seal. What is that type of label called? In my google searches everything I’ve called them just leads me back to standard tamper evident seals. Also, if you know what they’re called, who can I get them from? Thanks in advance.
  14. jbdavenport1

    1000gal Copper Pot Still

    Try Affordable Distilling Equipment. Paul and his folks are great to work with.
  15. jbdavenport1

    Proofing....hydrometer vs Anton Paar

    So I have a question and maybe a gripe. So the Anton Paar Snap 50 is not TTB approved yet their specs meet all TTB requirements. Is the only reason it’s not approved is they’re trying to protect their revenue from the DMA 5000 that just happens to be $27,000!!!!!! is it just that they haven’t submitted the SNAP50 for approval? just curious.
  16. jbdavenport1

    Food in tasting room

    For those of you with tasting rooms without full kitchens or are not full ‘bars’, do you serve any food? If so, what foods do you serve? What are your best selling items? Do you price for profit or simply as value add? thanks in advance.
  17. jbdavenport1

    Food in tasting room

    Same here. We’re thinking cured meats and cheese, crackers, grapes, etc. that a local deli delivers daily.
  18. jbdavenport1

    What part of the Business Plan did you struggle with?

    Realistic sales numbers. Thats the hardest part.
  19. jbdavenport1

    Barrel Racks

    If anyone is looking to unload 30 and 53 gallon barrel racks cheap, we’re looking. We’re a bootstrap start-up...so cheap is good. Thanks in advance.
  20. jbdavenport1

    How to add sugar to VODKA

    Would adding glycerin count as ‘solids’? And thus still fall under the 400mg/L?
  21. jbdavenport1

    New Application TTB consultation

    DAVE DUNBAR!!!!!!! Can't recommend him high enough. Saved us tons of time and headaches. application sailed through in about 70 days.
  22. jbdavenport1

    Off Site Barrel Storage

    From my understanding, a bonded premises, without having to have a separate DSP, must be within 10 miles of your primary DSP location.
  23. jbdavenport1

    Solera Aging Whiskey

    Looking for people's thoughts on solera aging whiskey. I see several companies have offered up version (Hillrock, Blade and Bow, Samuel Franklin). I know Solera aged rums, brandys, cognacs, etc. are well respected. Allegedly provides for greater consistency of product and a smoother product. Any feedback would be appreciated.
  24. jbdavenport1

    Solera Aging Whiskey

    To be called whiskey, it only has to 'touch' an oak barrel. 'Straight' whiskey has to be at least two years old.
  25. jbdavenport1

    Virginia - Distribution

    Looking for feedback from Virginia distilleries. Since Virginia owns us lock stock and barrel for distribution in VA, what has been your experience with distributors for out of state distribution? Any words of wisdom?