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Stumpy's

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Stumpy's last won the day on February 2

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    http://www.stumpysspirits.com

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    Columbia, IL

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  1. We can help you out for sure. Small minimums, low rates, high level of automation. We also offer liquid production/sourcing and bonded storage. Please let us know if you'd like to chat sometime!
  2. Congrats on your new role! That is awesome. Goodness....things I wish I knew earlier...is there a character limit on these posts?? haha. Making whiskey is the fun and romantic part about the business. Selling it is the hard part. It is a hell of a lot easier to scale a distillery than it is distillery sales. Understand your weaknesses and hire people that are better than you. People have been doing this for thousands of years. Good Lord, there aren't hardly any secrets so let people take pictures in your distillery! None of our brands, technicques, tactics, etc haven't been done before. "Unique" ideas you think you have don't make money; proper execution of a plan makes money. Learn how to say "no" and not feel bad about it. If it doesn't feel right for you or your business, use those 2 little letters together. Sometimes it's harder than it sounds. If it doesn't make sense, it proabaly doesn't make cents; and if it doesn't make cents, it doesn't make dollars. Make sure to take care of your house before you take care of someone else's. For God's sake, DON'T LET ANYONE EFF UP THE TTB REPORTING! It really isn't that hard, just +'s and -'s. Dot every i and cross every t as soon as an event happens. It's about attention to detail, not bookkeeping. Don't put it off and fall into the trap of "I'll get that later". The more PGs that go out the door, the bigger the magnifying glass. Make sure that when you delegate that responsibility, you trust, but verify. It's your butt on the line. Make sure there is redundancy in your system...not just the production equipment...people too. Cross-training is super important. If you lose a key person that is the only subject matter expert in your organization, how do you recover? A lesson that I am still learning: your time is your currency and you can't ever make any more of it. Spend it wisely. There are plenty of days you can find a reason to stay at the distillery until the wee hours of the morning. The truth is that the work will still be there when you get back in the morning but those hours won't be. Days go slow and years go fast. People talk about work-life balance and that is unbelieveably hard to find in a new distillery. Make sure you understand where that teeter-totter tips for you, your family, and your company. The point won't be the same for all 3 and it's up to you balance it. Most importantly, and you already know this, it's all about people. It took me far too long to realize that this business is ALL about relationships. I think that's enough for now. Probably time to go grab another glass of bourbon and prophesize a bit more! haha. Congrats again and great post! Making the post alone says a lot about you. Cheers!
  3. Hey Lisa, I can help you with that on pretty quick turn around. We have a bit of capacity we could squeeze this volume into. We operate all copper 28" column with all copper 800 gallon doubler. No issues running high wheat at all. If you'd like to chat, please feel free to shoot me an email to Adam.Stumpf -at- StumpysSpirits -dot- com. Thanks!
  4. Hello All! We are clearing out the warehouse and have some excess totes of new make bourbon we are looking to move. 2 Recipes Available: 75% Corn, 21% Rye, 4% Malt 75% Corn, 21% Wheat, 4% Malt I have about 20 totes of each. Price is $11.00/PG (TOTE INCLUDED). Proof is 130-135. Minimum order of 1 tote. Willing to discount to $9.00/PG on 20+ totes. I can also barrel the bourbon for you in new ISC barrels (toasted w/ #2 char). All in price is $1,000 per barrel. Minimum order of 8 barrels. We also have a bit on contract capacity left in this year's schedule. We can do completely custom mashbills on a 550 PG minimum order. If interested please email Adam.Stumpf -at- StumpysSpirits -dot- com
  5. Hello! We are finishing off our 2024 new make whiskey contracts and have about 2,000 barrels worth of production left. All whiskey is barreled in new ISC cooperage and entered at 120 proof (entry proof can be modified). Bourbon - 75% corn, 21% rye, 4% malt - $1,000/bbl Bourbon - 60% corn, 25% rye, 15% malt - $1,100/bbl Rye - 51% rye, 45% corn, 4% malt - $1,100/bbl Rye - 95% rye, 5% malt - $1,300/bbl Custom mashbills available with small minimums. All production is run on a 28" solid copper column with an 800 gallon copper doubler. Please email adam d.o.t. stumpf @@@ stumpysspirits d.o.t. com for more info. Thanks!
  6. That's the one! Aaron added some awesome equipment to the lot. Cooker, heat exchanger, and centri-sifter look awesome. Not going to lie....thought about buying it back but when I mentioned it to the war department (my wife 😜), I was met with a resounding "eff-you!" 🤣
  7. Hello! We are finishing off our 2024 new make whiskey contracts and have about 2,000 barrels worth of production left. All whiskey is barreled in ISC #4 char barrels. 75%+ corn bourbon recipes starting at $1,000 per barrel. Custom mashbills available with small minimums. All production is run on a 28" solid copper column with an 800 gallon copper doubler. Please email adam d.o.t. stumpf @@@ stumpysspirits d.o.t. com for more info. Thanks!
  8. Your best bet is probably an aerobic wastewater lagoon. Get out AS MUCH as you possibly can, in terms of solids. We go down to 25 microns...vibrating sifter, screw press, and then self cleaning filter. Once you get down to that point, depending on your effluent COD and BOD, you should be able to adjust the pH with something like a hydrated lime solution and then send to your lagoon. I've seen some folks run through a RO filter at this point to recycle some of the water into a boiler, etc. Make sure your lagoon has plenty of aeration to keep the bugs happy. This was the bane of my existence for quite some time. good luck! haha
  9. We have 500 barrels of bourbon we are selling for a bulk/wholesale client. The mashbill is 85% Jimmy Red Corn, 12.5% Rye, 2.5% malt. Ages range from new fill to 46 months. Entered into new cooperage at 110 proof. Cooperage varies. The whiskey is fantastic quality, with the heirloom corn really complimenting the rye and providing a very nice balanced bourbon that is great for single barrels and a blending base. Happy to provide samples for serious buyers. Please inquire to Adam.Stumpf (.a.t.) StumpysSpirits.com for pricing. Thanks!
  10. Hello! We are looking to complete an internal audit of our records, reporting, and procedures. Does anyone have a recommendation for a consultant that might be a good fit? Thanks! Adam
  11. @Bolverk, close. The SD design in the youtube video operates a bit differently than the vendome and what I described above. The SD design sends all alcohol to the doubler, heads/hearts/tails, and then reboils so with that temp gradient being hottest on bottom, tails accumulate in the doubler, hearts come off the side draw, and heads come off above the top dephleg. The vented low wines condenser design, like vendome uses in some cases never allows the heads to make it to the doubler. The heads (components with the lowest boiling/condensing point) are never condensed when they come off the stripping column. Instead they are vented out of the low wines condenser in vapor form...out of the system. Now all you're left with are hearts and tails that go to the doubler. The doubler is temp controlled so that only the lowest boiling compounds in it (hearts) convert to vapor and move to the high wines condenser. The tails will remain in the doubler in liquid form. You end up with a bit of tails accumulation in the doubler as the run progresses. As these tails build up, they can be pumped out to a number of places....low wines receiver, into the beer feed, into the beer well, etc. It takes careful control if you introduce those accumulated low wines back into the stripping column. You are correct about tails leaving the base of the col. Eventually, in that case, the undesirable tails products will either push out of the base of the stripping column when recycled or dumped to drain, back to the beer well, etc. If running them back into the stripping column, you may need to drop your base temperature to prevent choking and hydraulic loading of particular plates where certain compounds separate. The doubler ends up being the mechanism to separate the hearts from the tails and raises the proof to an acceptable level for high wines. Cheers!
  12. Some continuous stills don't specifically pull the "heads" off. Rougher cut, longer time in deeper charred barrel to rely on char of the barrel to remove impurities. Keep in mind that the char is inert...it's charcoal. A barrel "charcoal filters" whiskey as it moves in and out of the wood. All of the flavor and aroma come from the toasted layer that is behind the char. Some have a vented low wines condenser. Heads/Hearts/Tails all come off the beer column. LW condenser is cooled just enough that the hearts and tails condense and flow to the doubler. The heads are kept in vapor form in the condenser and pulled off on a vent that is usually about 1/3 up the condenser. Now you have hearts and tails in the doubler. Doubler is heated enough to boil the hearts off. Hearts come off as your high wines. Tails accumulate in the doubler and can be recycled back into the system or beer well. It's a pretty slick, but simple design.
  13. Hello, We have 500 barrels of bourbon we are selling for a bulk/wholesale client. The mashbill is 85% Jimmy Red Corn, 12.5% Rye, 2.5% malt. Ages range from new fill to 46 months. Entered into new cooperage at 110 proof. Cooperage varies. The whiskey is fantastic quality, with the heirloom corn really complimenting the rye and providing a very nice balanced bourbon that is great for single barrels and a blending base. Happy to provide samples for serious buyers. Please inquire to Adam.Stumpf (.a.t.) StumpysSpirits.com for pricing. Thanks!
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