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tl5612 last won the day on March 1 2016

tl5612 had the most liked content!

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About tl5612

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  1. Excellent to hear there is an ATEX version coming out! I would be slightly nervous with the current stills though, not meeting ATEX health and safety requirements in the EU... With liability and potential for an accident in a customer's distillery.
  2. What do you do about ATEX ( Ex proof) for all these electronics?
  3. You'll struggle to beat Green Engineering https://www.facebook.com/greenengineering/
  4. I am based in Europe... So unfortunately for the US, no.
  5. The fungus has not affected commercial juniper producers on the continent (northern Mediterranean). While it is a problem for UK juniper. British juniper is not (apart from a handful here and there) used commercially. So the Times (and other papers) linking the fungus to gin is tenuous... it's more sensationalist journalism rather than anything else. It has had no impact on the crops that are likely to end up in gin.
  6. Yes, there is often significant variation from region to region (e.g Croatia v Italy v Macedonia v Bulgaria v Albania v Kosovo...) and year to year. Large distilleries will blend juniper berries from numerous regions and harvests to replicate their house style - and maintain consistency. Holding around 2 year's worth of berries in stock. A specialist gin botanical broker will provide a summary of the harvest by region each year - on quality & yield... leading to updated pricing. And provide samples.
  7. Croatian juniper is wild. Pesticides are unlikely to be an issue. Is the answer not in the question? Increase in juniper mass led to increase in bitterness/astringency. If that is not the case. It would be trial and error until you end up with something you're happy with. I would probably run the still much slower. But there are lots of variables that could be adjusted.
  8. Diageo are trying to get involved http://www.distillventures.com/
  9. One-shot gin: an entirely finished gin is produced in a single distillation (once reduced/cut with water). As opposed to a multiple-shot gin, where a spirit is designed and created to be padded out with additional neutral spirit after distillation to increase batch size (and cutting time/energy costs etc.) Including London Dry Gins (made from neutral).... Tails: discarded due to aroma/taste. Heads: are usually discarded too, due to aroma/taste. These are often recycled into things you don't drink. Like nail polish remover. Screenwash. etc. Try running your still slowly, with a steadily declining flow rate until the tails cut. Good luck
  10. Ultimately because they don't sell enough booze - for many of the reasons mentioned above. Many probably can't make enough booze to turn a 'real' profit either, even if they had demand... The economies of scale in distilling are massive. Beneath a certain of threshold of production capacity it's pretty impossible to make any money... But of course, the majority of small/medium businesses across the board - in all industries - fail within 5 years (over 50%). Distilling isn't any different.
  11. I would recommend going to work for a distributor for a couple of years first. Setting up what is effectively a wholesale/transport business is tough. Margins are small, so you will need to shift a lot of volume. You will sell on credit. And will have a %age of bad debtors. You could adjust you model, and be a sales agent for a few distilleries (never buying/holding the stock) but taking a commission on volume etc. building a portfolio as such. But you will probably earn more in a salaried role in a larger company - and of course enjoy employee benefits. As for approaching distilleries, that's easy. Most of them would love to sell more booze.
  12. Yep, we do 55%abv - overnight, 15 hours or so. I know many macerate at 60%abv. We macerate at room temperature. Which can vary A LOT, given we have no heating / poor insulation - in summer v winter. This is a real headache and adjustments have to be made to compensate
  13. no crushing or anything like that here. same as copperworks. we macerate as they are (although some botanicals come from our supplier ground/kibbled - like orris root / bitter almond / angelica root). do whatever floats your boat.
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