StL Distiller

I agree with SCD. It has been explained to me that since "main characteristic flavor" is a fairly nebulous standard, using juniper as the primary botanical by weight should at least give you cover on your formula. I am personally of the belief that it's not gin if you cannot taste juniper.

It is highly unlikely that any amount of redistilling will remove all the flavor from your gin. Especially on "micro-distilling" equipment. I would recommend starting with a bench top still or a small 6L still to try test batches. That way you can afford to dump it if you don't like it.

Making room for new equipment.

I am selling a 660 gallon Distillery Mash Tun produced by Artisan Still Design:- 2500L- Steam jacketed - Extra ports for steam injection if desired* - Bottom mounted 3 HP, 3 phase electric motor for the agitator- several ports on top for both CIP and fill water inlet - 16" man-way- 3" drainThis MT is already disconnected and available for immediate pick up. See the attached cut sheet.Located in Kansas City. It's been used only several times. Asking $25k. Buyer responsible for shipping. Please don't hesitate to ask any questions you may have. Thank you!*We didn't want to use the steam injection so we had them capped but I still have the sparge tubes.2500L MASH TUN Marked Up.pdf

I am located in St. Louis MO. I am looking to pair with a like minded distillery. I have listed my education and experience below. Please do not hesitate to contact me with questions, comments or if you are looking for someone who is knowledgeable, passionate, and driven. Rob Experience Project Co-ordinator, Tempest Distilling & Spirits Co., St. Louis MO - 2011-2014 From November of 2011 to March of 2014 I was an integral part of conceptualizing, planning, designing and licensing Tempest Distilling & Spirits Co. in St. Louis Missouri. Intern, Grand ten distilling, Boston MA - 2013 In January of 2013 I took an unpaid internship with Grand Ten Distilling making Rum, Apple Jack, and several liqueurs. In the course of my internship I participated in almost every process in the distillery. Charging and running the still, making cuts, barreling spirits, proofing, bottling, labeling, packaging and much more. Education Koval Distillery - Chicago, IL: Certificate in Distillery Operations 3 Day Kothe Workshop - April 2012 Society of Wine Educators - New York, NY: Certified Specialist of Spirits - November 2012 Institute of Brewing and Distilling - Elgin, Scotland: Certificate in Distilling(Associates) - May 2013 References Spencer McMinn - Head Distiller, Grand Ten Distilling, Boston MA. Chris Burnett - Head Distiller, Mad Buffalo Distillery, Union MO. Maggie Campbell - Head Distiller, Privateer Rum, Ipswitch MA.

Scott, They look really nice! Good luck.