felo72

Thanks for the info dhdunbar. Yes, I do know the difference between whiskey and brandy. When I originally posted this I wasn't aware of the 2-year standard for aging, but I have since learned that important detail. I'm now looking into vodkas and immature brandies to start while I still have brandy aging in barrels. I've read conflicting opinions about small barrel aging to speed up the process, and I would still need to label it as immature unless it sits for a minimum of 2 years, but that's for another discussion. My concern was if the industry would look down on the business for marketing a whiskey flavor made from local fruit (not on the label, external marketing)? From the limited experience I have so far, I'm looking for a way to educate the people/tourists that might think brandy is only a desert spirit when in fact it could take on the same characteristics of whiskey. When I've shared a brandy with whiskey and scotch drinkers, they were shocked to learn it was made from a fruit with a similar taste. When I tell them to search for the fruit after a sip, it becomes more fun to drink. I know each spirit has it's place, but I really want to capitalize on the local fruit to produce a spirit. From my research to date, the end results could only be vodka, gin, and brandy. I'm not interested at this point in producing a gin, but I like how you can produce a vodka from fruit as long as you hit 190 proof. If I can achieve that with different fruits not commonly used, I think there's a chance for that product. In my opinion, I don't think brandy has enough notoriety to generate enough business on its own. Local bars and liquor stores have limited brandies available. Is there a good reason for this, or in my mind, does that equal an opportunity?

Thanks for the feedback Tom. I'm located on the shore of south west Michigan. I'm still researching and putting a plan together. Plus I signed up and started watching the videos on Distilling Institute.com. I'm rather impressed with what they've put together. This forum offers a wealth of knowledge, too.

Hello ADI Forum, I’ve been doing some research before taking the dive and opening a distillery. It is definitely a humbling experience from what I’ve read and not for the faint of heart, and yet I’m still reading and researching. I want to maintain an 80 proof product and age it in oak barrels to get a whiskey type flavor. Then run it through a charcoal filter to finish a smooth yet warm taste with a slight hint of fruit and oaky flavor. I’d like to use fruit because I live in an area known for the fruit, especially the grapes with many wineries around. My idea was to open a distillery that markets brandy differently, as a whiskey flavor made from local fruit. However, I didn’t want to sound like an idiot to the industry. There are your connoisseurs that might be offended, but I also want to appeal to a different crowd. When I’ve visited craft distilleries I’ve noticed different groups of crowds, with a lot more tourists than expert drinkers. My goal is smooth, warmth and not much bite. I don’t want to scare the customers away and I want to make it an experience per se. Something that they’ll say, I’ve got to have a bottle of that! I’ve tried to find articles of anyone with that type of idea and I’ve read around the forums and can’t find it either. Is it crazy and against the rules? Forgive my ignorance if it is, and please educate me as I’d like to know. Thanks in advance.