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Found 170 results

  1. *****Edit: Thank you for your interest! I have found a new position.
  2. I am currently an Assistant Distiller at two distilleries in Portland: a leading craft distillery producing multiple mainstream spirits categories, and a producer of fruit brandies, liqueurs, and grappa. Between these two roles I have developed a broad range of skills applicable to the entire distillation process, including recipe creation and mash production, fermentation and distillation, bottling and tasting room sales, and cleaning, cleaning, and cleaning. I’m looking for a new position with room for growth. Though I’m most experienced with distilling, I also love beer and brewing. My interests are far-reaching, and I’m particularly keen on collaborative projects with other local producers, agriculturally-focused sourcing, and quality-oriented production. I’m willing to do a virtually unlimited amount of hard, tedious labor (see: making grappa), but I’m really seeking learning opportunities. In other words, I’m not interested in a full-time bottling gig if there are no development opportunities to go along with it. I also have a background in accounting and finance, and though I’ve left the corporate world behind I retain a deep-seated enthusiasm for spreadsheets and budget analysis. I’m also pretty well versed on lean manufacturing and management techniques in the industrial setting. I have an open mind about what kind of position would be a good fit. Part-time work would be ok, and so would a position outside the Portland metropolitan area (but within driving distance). If you’re looking for a knowledgeable, enthusiastic, and focused person to lead or support a beer, spirits, or winemaking operation, get in touch. I’d love to hear from you and talk about how I can help.
  3. Whiskeysmith

    Experienced Distiller

    I am a seasoned distiller with 4 years under my belt and I am looking for growth at a new venue. I am looking for a Head Distiller position or a higher up position than assistant distilling. I have much experience with larger and smaller scale craft distilling from start to finish of the process, with a focus on whiskies and syrup based alcohols. I have done literally everything in a distillery from grain to bottle. I have helped to develop and grow a now flourishing distillery and am now ready to spread my wings, learn more and take on a new world. I have created and modified recipes for the distillery I worked for as well as for other distilleries under contract. I have made recipes increase their yield by 175% without changing grains or flavor of recipes, as well as managing employees, representing distilleries publically, creating huge online SOP / knowledge databases. I have a considerable amount of pride in making what I put my heart into and making the best spirits. I also have the knowledge to help your distillery with recipes, management, become more efficient and everything in between. I am willing to relocate to the right fit and am very free at the moment. Feel free to contact me at whiskeysmithy@gmail.com, I will happily get you my resume, recommendations (all which should impress) and cover letter. Thank you for your time, I look forward to working with you.
  4. Seth Watson

    Building a team in Atlanta

    In process of building a solid management team for new distillery/tasting room/events space in Atlanta. Please email me with interest! Looking for all positions : Assistant Distiller Director of Sales Director of Marketing Floor Manager Beverage Director
  5. Hey Guys, We have about 5 totes of extra bourbon we would like to offer for sale. Would be happy to send samples. They are 250 gals at 115 proof. Please email me at joe@questbrandsinc.com. We can only sell to someone with a DSP and that can transfer in bond. Cheers, Joe
  6. Our white whiskey has been occasionally slightly cloudy after proofing - the first 4 runs did not have this issue. The last two, we've been forced to do a second distillation to get a more clear spirit. We've tried distilled water and DE-mineralized water for proofing, neither have solved our cloudiness problem. We've also done full runs making a cut every 1/2 gallon to ensure we're not getting tails cloudiness in our bottle. Lastly, we've dissembled and cleaned the columns... Even when the 80% distillate is crystal clear, it's cloudy when diluted. I will note it's not SUPER cloudy, in fact we have been arguing what constitutes 'cloudy' but it is definitely not crystal clear like the 'big boys' on the shelves. I just learned about saponification, and our next project is diluting over the course of a few days to see if that helps.... Thoughts?
  7. JailBreak

    Whiskey Hypothetical

    Hi all, Fairly green distiller here with an hypothetical that I thought of while trying to wrap my head around some of the TTBs regulations regarding formula requirements. Say I develop a mash bill of 80% corn, 10% malted barley, and 10% rye. Say I distill in twice (not that important) and the proof at distillation is 150. What would I designate the distillate? Would I designate it as the general class 'whiskey'? Or would I designate it as corn whiskey since it fits the S.O.I.? Now follow close. Say I wanted to use that distillate both for a white corn whiskey as well as a bourbon. Could I use a singular batch for both? What then would I call the distillate? Would I need formula approval since I would have to designate it as one spirit (whiskey or corn whiskey) then change it's class/type to another (bourbon) even though bourbon does not require a formula approval normally? Now focusing on a singular barrel of that sweet, sweet bourbon. Say I partially-harvest an amount in 1 year for a small bottling. Would the aging clock stop even though the whiskey leftover never left the barrel? Or could I age it longer than 2 years and get the Straight Bourbon designation? If I am able to, how does that affect formula requirements? All three of those products normally don't require a formula and I'm in no way using weird techniques in production. Would I still need a formula approval for at least 2?
  8. Pete @SouthernDistillingCo

    Contract Distilling - Your Product Made Your Way

    Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrels. $925/barrel for traditional bourbon mash bill, $975/barrel for traditional rye whiskey mash bill. Custom orders receive custom pricing, volume discounts start at 50 barrels. In addition to bulk spirits production, we offer a full suite of additional services, including long term barrel storage, co-packaging, product development and more. Get in Touch to Get Distilling and have Your Product Made Your Way. Southern Distilling Company - Makers of Southern Star Bourbon Whiskeys.mp4 Southern Distilling Company Contract Distilling.pdf
  9. Jump in head first - Operating, 4 year old New Jersey craft distillery for sale, asking $450,000. * We're on a month-to-month lease - you can extend that and continue operating or move our operation wherever you want to take it. * We make critically-acclaimed rums, whiskeys (bourbon, rye, and other), and brandy - all from scratch, in-house and with unique flavors and stories that truly stand out in the marketplace. * After paying off debt (included in asking price) the business would be profitable at current scale. * Lots of upside for someone with vision to grow and expand the operation. * Owner selling for personal reasons - more than happy to stay involved indefinitely as a consultant or part-timer. * Partial seller-financing may be available. * Sale includes everything in the distillery and intellectual property: All distilling equipment, brands, recipes, customer lists, wholesale accounts (approx. 30 strong accounts & another 100 occasional accounts), delivery mini-van, tasting room furniture & equipment, and spirits inventory (Approx. 300 proof gallons of rum; 500 proof gallons whiskey; 175 proof gallons of brandy aging in barrels; 1,100 bottles of packaged, ready-to-sell inventory). Happy to start a discussion and ready to move quickly - contact James at njdistillery4sale@gmail.com or call 267-496-7739.
  10. Hi everyone, I am the founder of a new, pre-launch Whiskey brand based out of Los Angeles. We're fairly organized, but not yet staffed fully, and working to complete our first round of fundraising. I'm not a distiller, so I'm hoping to learn more about the process, and maybe find an experienced pro or two who are intrigued by the idea of getting involved with a vertically integrated mass-market brand at its inception. If anyone is located in LA and has professional Whiskey distilling experience, I'd love to meet up and maybe buy you a drink (gin, I'd imagine...). Great to meet you all! Andrew
  11. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
  12. barristerandbrewer

    You Can’t Fake Craft - You Can Purchase Capacity

    If you’re on the forums looking for equipment for your new DSP, the reality is that you are probably about 1 year away from actually making any spirits. To go on the market with an aged product, you are still two to four years away even if everything works perfectly the day you open (it always does right?). Now, you could try to purchase some “quick aged” or commodity bourbon and pass it off as your own “blend” for a few years, but consumers are getting more savvy about this practice every day. Also, the quick aged really hasn’t gone beyond the “pencil shaving” stage What if you could make your own spirits in our facility under a production contract, gain valuable production experience, and put the product into your own custom cooperage with your logo on it? When you open your DSP, your barrels get transferred into your bond and you’ll have saved one to three years of delay in getting your business off the ground. You can even test mashbills and cuts to eliminate lost batches when you move into your new facility. Send me a message and I’ll help you explore the only real way to start your craft brand and retain the authenticity consumers demand for top shelf spirits.
  13. blackwaterdistillery

    Distiller Wanted: Ireland

    Distiller: Blackwater Distillery Blackwater Distillery has already made a name for itself as a producer of innovate and award-winning gins. Now we are moving to a new home and starting the production of Irish Whisky and that’s where you come in. The role Blackwater Distillery is seeking a suitably qualified distiller as we expand into the production of Irish whisky. Our new micro-distillery is due to open in September so the post is available with immediate effect. Working with our Creative Director Peter Mulryan, this position is focused solely on the production of Irish whiskey both malt and Irish Pot Still. We are not just looking to produce one or two types of spirit, but rather a whole range of pot still products. We therefore need someone with a huge amount of enthusiasm and energy, but with a real grasp of the brewing process as we will use a lot lesser-used grains. The position is based in Ballyduff, West Waterford (near Lismore); so it’s off the beaten path. It is critical that applicants have all appropriate qualifications and is fully expert in all aspects of the brewing and distilling process, stock control, quality assurance and health and safety issues. Job Description Distiller Blackwater Distillery This is a senior position and involves a wide-range of responsibilities including brewing, distilling, holiday cover for gin production, quality control, product testing and sourcing raw materials. They will also be required to interact with trade, press, and members of the public both in the facility and at trade shows. Responsibilities of the Distiller · Manage day-to-day operations of whisky production Scheduling and production including including help with the sourcing of raw materials, malting, fermentation, and distillation. · Designing a comprehensive sampling and recording programme They must create a program which samples and records the quality of the product produced and ensures the quality standard is maintained at all times · Maintain process logs Each phase of the distillation process must be logged and detailed records should be kept to ensure Revenue compliance and that the product meets quality guidelines laid out in the associated GIs · Brand promotion As requested by management, the Distiller will engage with customers/tour participants, the media, other distilleries and wholesalers to promote the distillery and its products. · Maintain hygiene and safety standards The Distiller must ensure care is taken throughout the distillation process to maintain the highest levels of hygiene and safety. · Education The Distiller will have the appropriate academic qualification in brewing and distilling. Key Skills Some of the key skills which they will use on a regular basis include: · Advanced knowledge of all process involved with brewing and distillation · Well-developed sensory skills for tasting and evaluating spirits · Strong scientific knowledge · Dynamic, energetic and solution orientated · Managerial skills · Excellent communication skills and public speaking skills · Must be very methodical, logical and detail orientated · Quality control skills · Strong computer and mathematical skills Working environment · Lifting 25kg, carrying, pushing, pulling & climbing, bend, kneel, reach and fine manipulation · Processing / loud noise · Fluctuating temperatures · Fast paced, meticulous work on a daily basis · Deadline pressures during day to day operations Contract: Full Time, one-year contract (3 month probation) Salary: Competitive Salary Location: Ballyduff, West Waterford, Ireland Closing Date: 31st July 2018 17:00 hrs To apply for this position please send your cover letter and CV to hello@blackwaterdistillery.ie No post thanks.
  14. inwhiskeyco

    Rye Whiskey Mash - Help

    Does anyone have experience making rye whiskey? If so, can you describe some of the major differences in mash bill or procedure that made a successful rye? After two extremely low-yield batches, I am scouring for resources on rye whiskey. I have not had much luck finding detailed information. If you know of any good books, journals, or websites on rye whiskey (particularly the mash) please let me know.
  15. Everything you need to start your own distillery. We have had this system for only 2 years and have outgrown it. Would love to see it land in a good home for a start-up distillery. I will even offer to train and consult on your mash bill if that is of interest. Asking $25,000 (OBO) FOB for the entire system: Included in system: 26 Gallon, 12 plate rectifying Hillbilly Still and 5500 Watt control box 26 Gallon, 12 plate rectifying Mile Hi Still and 5500 Watt control box 50 Gallon, 4 inch stripping Hillbilly Still and 11,000 Watt control box (2) stainless steel charcoal filters (1) stainless steel filter housing/bottling unit (20) 55 gallon poly fermentation drums (8) 300 gallon food grade cubes Extra clamps, gaskets, lab equipment too! Pictures available (continually getting errors attempting to upload on this post) with serious inquiries at ben@lifeofreilley.net
  16. I would like to notify you of new opportunities we have opening up here at Grand Traverse Distillery in terms of whiskey production. Located in Traverse City we have been distilling Michigan grown grains since January of 2007. Starting with rye vodka we then expanded the line to include a variety of vodka products, whiskey, gin and rum. The past four years we have invested heavily in whiskey production, (100% straight rye whiskey and bourbon). Our Ole George 100% Straight Rye Whiskey is all rye, no corn or malted barley in the mash bill and has been awarded many top metals and best of category several years at the annual ADI meeting. Our current operation can supply all our clear spirit needs and we can put up around 200 53-gallon barrels of whiskey per year. In 2018 we have a new 2,500L whiskey still coming in from Holstein. This still can increase our production of whiskey well beyond our needs at this time and if we pick up five more fermentation tanks we would be able to distill around 600 53-gallon barrels per year. We have local farms that can supply our current and future grain requirements and with a local malting house only three miles from our distillery malted barley and malted rye needs are taken care of. What’s the bottom line? In 2018 and into the near future we have excess capacity for whiskey production. Are there distilleries that would be interested in contract whiskey distillation? If so let’s talk and see if we can help you increase your craft whiskey inventories. Just last fall we acquired an additional 5,000sf of barrel storage. Currently, we are aging over 650 barrels of whiskey and have room to age your spirit. If you choose we can also help your operation with aged product along with custom whiskey production. The advantage in doing this is you can have today the same spirit that in going into your new barrels. You are welcome to develop your own mash bill. Please contact me if you are interested in discussing possibilities. Kent Rabish KR@GrandTraverseDistillery.com
  17. DistillersWay

    Canadian Whiskey

    Approximately 670 Wine gallons at 93 proof 3yr Canadian whiskey for sale (approx. 620pg). Will be offered in 275wg IBC totes FOB ferndale WA 98248. This was for a private label client that is no longer with us and we would like to free up space. looking for $5.00 per proof gallon or best offer. Can send samples to DSPs as well. Thank you Jesse 1.360.929.4441 jesseparker@distillersway.com
  18. IndieDistiller

    Rye flakes entering lines when distilling.

    Hello all, I've been happily distilling on grain for a year now on a 500 gallon vendome +agitator, 4-plate (bubblecap) column +deph, and condenser without much issue. Typical procedure is to run once through our column at low steam (finished) or occasionally stripping straight through the condenser at high steam (low wines). Yesterday was the first time I've had a 100% rye mash for distillation (2:1 grain:water); my thought was to make it in the spirit of old pot still distillations; stripping through condenser to low wines then running once through the column with trays open only using the deph to compress heads and tails. Not only did I get my low wines but now my lines have what I assume are flakes of rye throughout. Is this a common issue with rye mash distillations? My next thought was to cip and then run the low and slow method through the column to finish but I don't want to deposit a load of rye inside there. I would be very thankful for any advice from others whom make rye whiskey. Thank You
  19. Good Spirits Consulting

    Distillery Assistance

    Hey Everyone, I recently started Good Spirits Consulting LLC in order to help distilleries nationwide. Specializing in just about anything under a distillery's roof, we're eager to help. Check out our website for more info (web address below). Get in touch with us and tell us how we can help. Cheers! Jordan Stielow www.GoodSpirits.rocks
  20. Small Crafty Start-Up looking for like minded entrepreneurs. We seek to grow it small and grow it strong Quality essential to success
  21. PharderSN27

    Corn Mashing Temp

    I was checking to see on what temperature to mash the corn? I have seen multiple articles and many different temperatures to Mash. Anywhere from 212-155. Any thoughts?
  22. Packersfan1964

    Whiskey Distillation Efficiency Problems

    I have a distilling efficiency question - although our ferments are going well, and according to our calculations our mash should be about 6.5%, we are only get 3.5 gallons of alcohol out of the still, including heads, hearts, and tails, of the available 6.5 gallons. Let me show you the details. Corn Whiskey Original Gravity - 1.065 Final Gravity - 1.015 Our calculator tells us our starting abv is 6.56%. When we run we get about 6 gallons of 100 proof (heads and tails) and if we run out the tails to the end we get about 1.5 gallons of 60 proof tails. By my calculation we are only getting about 3.5 gallons of our original 6.5 gallons out of the still? We are using a 100 gallon column still, distilling on the grain, and agitating the whole time. What can we be doing better?
  23. Hello, I have some extra barrels floating around I'd like to get rid of. All of them are 53 gallons. 8- Rye 2 years old as of November 2017 asking $2750 (95% rye/ 5%malted barley) 13 - barrels Bourbon will be 2 years old Feb-24-2018 asking $2500 (60%corn/36%rye / 4%malted barley) Asking for prices shown or best offer for multi barrels. Please call 515-559-4879 thanks: Joseph D. Joseph@coppercross.com
  24. spiritedPDX

    Pulse-air for whiskey blending

    We're having a bit of internal debate as to the benefits of using bump air to create large displacement bubbles in the spirit holding tank versus impeller blades. The tanks are 4,000L and conical. The theory is that the 'air' plate will thoroughly agitate any sediments are dense adjuncts (we also produce liqueurs, vodka, etc.). The science is that you are not introducing more air than, say, blasting the spirit through a a pump at 40PSI to the filling machine. Certain parties believe this method will deteriorate the whiskey so I'm calling on anyone with pros or cons to this method. Otherwise we'll have a different problem with the impeller blades not circulating the liquid in the tank's bottom. Thanks so much!
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