RedFalcon

Where is the current facility based?

Uh... #1. 😀

Temp when you mashed the malt? Did you happen to take PH readings?

TTB definition of Bourbon Whisky: Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers

I attended one of their 3 day courses last October. As someone who is just getting started I found it to be packed with valuable content (doing my homework prior was helpful as well as it reduced the 'drinking from a firehose' effect). The hands on portion in the 3 Howls distillery really helped set some perspective about the realities of starting/running a DSP. We had attendees from around the country (and several from other countries) in various stages of establishing a DSP (just thinking about it to up and running with some early product development). The experience was well worth it in my opinion!

That brings up another question that I was thinking about. One company, multiple DSPs (where two facilities may be in the same state but a significant distance apart)? Is that a thing?

+1 on the 'wet cardboard' screaming of deep tails. Also the mention of 'freshly-planed wood' sure seems like a telltale of 'accelerated aging' (chips/cubes and/or small barrel). Agree with the above that he seemed to have gone out of his way to come up with verbose ways of saying that he really didn't like them where 'a bit rough and ready' may have been sufficient.

I believe that the various pink gins on the market are using different combinations of red fruits such as raspberries, strawberries and/or red currants for coloring. Obviously that's going to shift the flavor profile a bit, but more so with vodka as in a gin the berry flavor is likely to be crushed by the botanicals.