RickWrightson

I went through this exercise recently. Most fire marshals do not know anything about distillery requirements and, therefore, go for the most conservative solution (for their own protection). You need to educate them on the actual requirements. I did two things: hired a consulting engineer to work with my architect on the code and hired a fire suppressant engineer. The consulting engineer said that sprinklers will do nothing (except reduce insurance rates) because fire is not the problem...there will be an explosion before a fire ever takes hold. Also, while most states and municipalities have been adopting the International Building Codes, some overlay their own, more stringent, requirements. For instance, in Massachusetts, any building 7,000 s.f. or greater requires that the entire building have sprinklers - not just the distilling or aging warehouse area. Also, the water pressure for was not sufficient for a my building size but if I eliminated about 2,000 s.f., it was. The other option was a pressure booster pump at a quoted price of $30,000, $50,000 installed. At one point, the town was talking about 'remediation' - me paying to upgrade the water line coming to my building - estimated cost: $300,000. Was not a pleasant exercise.

I'm doing some research on Whiskey and distilleries in the 1800s west of the Mississippi and I'm trying to find any references to known distillers of the era in the area. Not much luck so far and I'm hoping that one of you ADI forum members might be able to point me to a source. When America began its movement into the vast West, the saloon was ever present. Though places like Taos and Santa Fe, New Mexico already held a few Mexican cantinas, they were far and few between until the many saloons of the West began to sprout up wherever the pioneers established a settlement or where trails crossed. "...towns sprouted in the 19th-century American West — outside Army forts, at river crossings along wagon trails, in mining districts and at railheads — some of the first structures built were recreational facilities. Recreation for the almost totally male population inevitably meant the triple-W vices of the frontier: whiskey-drinking, whoring and wagering" I can only find one reference - Kessler's Distillery in Leadville, Colorado. Starting in the 1870s, Julius Kessler was selling whisky in western mining towns and construction camps, carrying his entire stock in trade on the back of a burro over rough mountain trails. It was said that he produced over a million gallons of whiskey during his life time. In the early days, Kessler went from saloon to saloon selling the whiskey. So, they either shipped in the whiskey or they made it. That's what I'm trying to determine. If they made it, who were the distillers (and, there was a 25% excise tax at the time. I hope someone out there can be of help.

My son is attending the June class and he has no prior experience (aside from attending the ADI conference). Did you look through the course syllabus?

I believe most distillers make vodka with column stills. (Correct me if I'm not correct). Yet, Tito's Vodka is made in batches with pot stills (and distilled six times) - with great success!!! A double Gold and pushing 600,000 cases in 2011!!! So, my question is, why not use a pot still to make vodka?

I would think that this fact alone disqualifies them from a trademark using red wax since they claim that the color red is what makes it distinguishing.

Exactly correct. Read the book "BAD WHISKY: The Scandall That Created The World's Most Successful Spirit" by Eward Burns

But, I thought you said that tasting was "subjective" ... so, what is it, tastes like what "experienced bourbon drinkers expect" or the subjective drinker? At what point does one become an "experienced bourbon drinker"? I'm 72 and I've been drinking all kinds of whisk(e)y for more than 50 years and I'd still classify myself as "subjective". Beauty lies in the eyes of the beholder. Call it what you like...you either like it or you don't.

Just found your post Chuck. Thanks for the link...nice background read on Stranahan's

Amen...that will be the ultimate taste of who stays on the shelf.

It's simply a new-make single malt spirit (which is naturally clear or "white") and remains "white" because it hasn't picked up any color by aging in an oak cask. Isn't Rick Washmund selling a white whiskey?

I'm in the process of starting my distillery and as soon as it is complete, I'll be happy to join the "open" table.

Curtis, I've been trying to find the same sort of information but, like you, have found no source. Now that DISCUS has created the membership category for craft distilleries, perhaps they will now start accumulating the craft data relative to the big guys.

I know that Woodstone Creek only intends to produce 2 to 5 casks per year and distribution is limited but $119 for a 750ML bottle seems a bit over the top. Needless to say, I just paid it at the Party Source because I want to see what's behind the price. I hope that it good because I want the best for Woodstone Creek.

Paul, I've been an entrepreneur my entire adult life (I'm pushing 72 now) and have started, invested in, bought or taken over many businesses (some were sick) in that time. I've great success' and, of course, some failures but each was a valuable lesson that went into my 'life experience' book (my head). I'm now looking at doing a craft distillery with my son, and as you have learned, a distillery start-up has many more variables than an ordinary "typical" business (if there is such a thing). However, your post is so spot on that I've copied and pasted it into a reference document for myself. I've also created reference documents from Ian Wisniewski's "production" articles in Whisky Magazine in my attempt to "educate" myself in the whisky distillation process. Bill Owen's books have been great along with several others in understanding the process but you have laid bare all of the bumps in the road that one will experience as they travel down the start-up road. Thanks for the effort and time to help others pursuing the same dream that you have. I've had a look at your website and look forward to trying your malt whiskey. Best of luck and best wishes for 2012.

Will, Your post of 18 months ago was very helpful for me. I have built a simple spreadsheet with your numbers that allows me to play with the MSRP and the resulting price that the distiller receives for the product, with the resulting question: can it be produced (with a profit) for this price? I understand that you are presenting a hypothetical example and that one should be driving for the best deal possible but in your numbers you show a 12.5% differential between MSRP and Street Price. Is this typical in the spirit trade? Would you consider Binny's prices as MSRP or street prices? Thanks for any feedback. I'm just trying to figure this all out. Best wishes for a Happy New Year.