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CalwiseSpirits last won the day on February 20

CalwiseSpirits had the most liked content!

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About CalwiseSpirits

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  1. Assistant Distiller Wanted - Paso Robles, CA

    Update: We're having a construction delay (big surprise, right?). At risk of jinxing myself... the new expected start date is now April 15th. I'm still reviewing applications!
  2. I'm in need of an Assistant Distiller to help run my new distillery in Paso Robles, CA. Your duties will include preparing and managing fermentation, distillation, cleaning, proofing, bottling, labeling, barreling, and record keeping. Some experience is preferred but not required. Passion for knowledge and aspirations to grow are more important. Expected start date is March 1st. Please send me an email if you're interested: aaron@calwisespirits.com About us Calwise Spirits Co. was borne out of our love for California and the necessity to provide delicious, locally-made alcohol to all of its inhabitants of drinking age (that, and making booze is a lot of fun). With a taste inspired by the California experience, our spirits are more than just a drink: they’re accompaniment to your lifestyle of adventure, exploration, and unrestrained revelry. Please visit our website for more information: www.calwisespirits.com
  3. Plastic vs Stainless tanks

    I've been researching plastics that are ok to use with ethanol. Most IBCs are made from polyethylene. I like this chemical compatibility tool: https://www.coleparmer.com/Chemical-Resistance According to it LDPE is a good material to use with ethanol. The other sources I've looked at have all said it is inert with ethanol.
  4. Cooling Water set up feedback

    I have a similar sized still and I'm getting a 1500 gal reservoir. It's overkill but I have the space and want to leave myself with extra room in case I get a second still, mash tun, etc. On the topic of using hot water from the condenser to mash... My water is hard so I'm putting in a softener to prevent my chiller and pipes from scaling up. Does anyone know if the sodium in my softened water would make this a bad idea for me? Is it enough to adversely affect yeast health?
  5. Hello from California

    Hi there fellow industry(wo)men, I've been white labeling my brand for the past couple years but am taking the next big step and building my own distillery. We've been at it for a year now and expect to be up and going in February. I've been browsing this forum for a while now and I appreciate all of the valuable information you all are taking the time to share. I look forward to further participating in the community myself. If you're interested in checking out my company: http://www.calwisespirits.com/ Cheers and Happy New Year Aaron Bergh
  6. CA Tasting Room 1.5oz Limit

    I'm building a bonafide eating establishment in my tasting room. It will allow me to pour more than 1.5oz per person and have a full bar where I can even purchase spirits from others and serve beer and wine. As far as what constitutes a bonafide eating establishment is up to interpretation by your local ABC. Mine want to see a substantial menu with a variety of options- I'm doing a couple apps, a couple salads, flatbread pizzas, and a couple desserts. They said that would be enough but recommended I offer even more variety (I'll probably offer soup too) or they would likely limit the hours I could be open. Most other distillers I see aren't bothering with this BS and just offer either a 1.5 oz total tasting OR a cocktail containing 1.5oz.
  7. Speedy Barcodes

    I purchased my barcodes off of Speedycodes. If I recall correctly they do something to try and ensure that the codes they give you aren't being used anymore. I've has my spirits on the market for about two years now, selling through chains, with no issues.