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My family is getting into the spirits industry and i have been tasked specifically with vodka production. Im new to the spirits industry but i do have a degree in chemistry which i assume could benefit me in this industry and im sure will help me to understand some of the lingo that is used by you fellow alcohol connoisseurs. Now lets get to why I've started this thread. I've been doing research and what i have found is that the type of still needed and the type of starch source used is very important. Can anyone tell me the best type of still to be used to produce premium grade vodka and if its a column still, how many plates does it need to have? Grey Goose advertise that they distill there spirit 5 times; do they have a big column still with enough plates to only have to run it once to achieve the 5 distillations? Grey Goose uses winter wheat for there source of starch, is that the best to use? I know you can use potatoes, grapes and all sorts of other things. i was just wondering what the best to use is. If you have to actually re run each run then do you cut the heads and tails before pouring back into the still? last thing i couldn't understand was how a continuous running fermenter works? Again, Grey goose can have a batch ready every 30 ours with their fermenter system.
Hey Distillers, We have a new 750ml bottle which we will be stocking this year called the Highlands which is made by VOA in France and it is very affordable for the North American market. If you are looking for your product to stand out on the shelf then this is your bottle. It is quite heavy at 895 grams and is made by one of the best glass manufacturers in the world so the quality is exceptional. We expect our first shipment in by April and can package these for you in a six or twelve pack case. Capacity 750 ml Weight 895 g Height 315 mm Diameter 86 mm Finish type Bar top finish I have just a few samples available so please let me know if you are interested. Cheers, Shawn Wm. R. Hill & Co. 4500 E. Main Street Richmond, VA 23231 P 910.399.1846 I C 910.620.9921 WmRHill.com
I am very curious how many people use some sort of cream liquor. From any supplier. If so what is one of the problems you don't like about ordering it, or mixing it, or anything to do with cream. It could be even how much it cost. As far as cost, what if you could have the same product for 30%-50% less money? Would you order more volume? Please let me know. Thank you!
Happy Monday ADI Community! A growing spirits company based in the Mid-Atlantic is looking to hire a new head distiller. We’re willing to relocate qualified candidates internationally or domestically. The Head Distiller will be responsible for the entire distilling and quality control process, therefore the perfect candidate should be well versed in scheduling, distilling, fermentation, aging and packaging operations. This is an exciting opportunity to be an instrumental part of creating the distillery’s footprint! We’re looking for someone with 3-5 years’ experience creating various spirits, including whiskey, bourbon, rum and/or gin. The Head Distiller will also showcase and advertise our spirits to raise brand awareness and build relationships with local and national media sources, all while complying with relevant federal, state and local regulations. Interested in hearing more? Or know someone who could be a good fit? Reach out to Olivia Olivia@forcebrands.com for more details! BevForce Head Distiller.pdf