Northern Waters

I've worked with Paul and Susan (Southern Highlander) for years and they've been my consistent source. Easy solution!

Absolutely - do it!

We did a few batches using 1 gallon syrup for every 14 PGs whiskey.

They have definitely gotten harder to insert lately as we still do by hand. I was actually more suspicious of the bottles as Piramal Glass moved from Missouri to India. But hearing this at least confirms I'm not the only one with this issue.

Packaging Logistics is a great company with lots of options. https://packlogic.com/

It's fantastic - give it a try! I'd concur on aging in a used cask but the unaged spirit was fantastic. We've done it with rye as well.

Look up Ink360 out of Southern WI - have been working with them for years and they are great!

80-Gallon Oil Jacketed "Bain Marie" still. 4 Plates plug dephlegmator. Electrical control box included, allowing for two elements with variable control heating plus one "on/off" element. Purchased in 2014 from Affordable Distillery Equipment and used for 5-years before we upgraded to a new facility. Also have a second stainless column we used to use for stripping runs. The union at the bottom of the condenser may need replacing as it is difficult to thread on the parrot properly, but otherwise worked great for us for five years. $5,000 FOB 54548

Anyone else use this unit? Opinions? Thanks!

Looking to buy approximately 120 of the 375 ML Flask glass bottle and closure (5 Cases of 24). If you have a few you would like off your hands please let me know!!! Thanks!!!

We have been making our standard corn mash consisting of 80% corn flour, wheat, and malt for about 6-years. It's real consistent - 200-gallons, starting Brix at 20 and finishes dry in less than 4-days. Temp peaks at about 90*F in 24-hours and gradually drops as the ferment progresses. A couple weeks ago we got some corn from a local farm to try out. Was milled more like cornmeal so a little less fine than normal. Last week in 24-hours temps spiked to 96*F - and with that ferments was complete in about 48-hours. Stripped out with typical yields and flavor of the spirit run was also normal. We mashed again two days ago and the same thing - spiked temps and fermented dry in 48-hours. At first glance seems like a good thing. Any downsides, concerns from that hot and that fast of a ferment? Thanks in advance for any input!

We have used a system called Toast for a little over a year now and like it a lot. We pay about $120/month and paid for some of the hardware at the start as well. Two POS units - both touchscreen with a cash drawer and receipt/ticket printer at each terminal. Back of the house is pretty good too. It's a restaurant system but adapts pretty well to what we do, especially on the cocktail side of things...….. They process the credit cards (it averages 2.9% which is deducted daily) and it deposits the next day. I don't recall that we have any long term contract - probably because we purchased hardware.

I can validate what our legendary Mr. Dunbar said and that our OCD will remain challenged. I called daily and left messages every other day, finally getting a live agent today on the other end. As my experience with TTB help has been, although challenging to get someone on the line, once you do they are VERY well trained and helpful. Her response today was that while TTB is aware of this request, and it exists on their tech side wish list, it is far from a priority. The hanging amendments only display on our individual dashboards and not on their end. Out of sight and out of mind to them. Maybe someday but for now we cannot fix that...…….

I have a message into them as we speak about the same thing. Waiting to hear back but will reply if they do!

We purchased a 250-gallon Mash Tun Stripping Still this winter after working with Paul on our startup equipment 5-years ago. We run it 6-days a week with great results. You can literally pick up the phone and talk to him, as well as his guys that work for him. Best of luck Paul as the biz continues to grow!