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Found 32 results

  1. Head Distiller Needed

    Hollow Spirits is a new distillery opening in Albuquerque, New Mexico, early 2018. We are looking for someone who is as excited and as motivated as we are to build a lasting name and quality spirits from the ground up. The ideal person for this position is a skilled distiller who knows their way around fermentation; someone who can see a quality product through from sourcing all the way to bottling; who has an intuitive understanding of the processes involved in and the chemistry behind brewing and/or distilling. The work is hard and there is a lot of it, but at the end of the day it is very rewarding and you will have something to show for it. You will have created something truly unique. If you have the knowledge and the skill, and if this level of responsibility and creative freedom appeals to you, we would like to work with you. Minimum of three years experience distilling and/or brewing. Job Responsibilities · Prepare and manage mashing, fermentation, distillation, barreling, processing, bottling, and shipping processes · Performing regular testing throughout fermentation and distilling process to determine necessary information in producing a quality product. · Cleaning of all tanks by rinsing after cooking or fermentation is complete. · Maintaining a high level of housekeeping within the assigned area and other surrounding areas · Production forecasting and planning · Able to efficiently direct the work of others towards production goals · Materials sourcing and storage · Establishing efficient bottling and packaging procedures · Strong organization and record keeping skills · Maintain recordkeeping related to all filings with the Tax & Trade Bureau (TTB), OSHA, EPA, FDA & DOT agencies · Is able to represent Hollow Spirits well in public and at events · Learns from mistakes and constantly improves as an aptitude with mechanical devices, tools, and equipment Physical responsibilities · Must be able to stand for the duration of a shift as well as routinely lift up to 75 lbs and perform physically demanding tasks regularly · Position requires use of hands to perform fine manipulation of glass and mechanical equipment · Be able to Identify inconsistencies in color, clarity, smell and taste · Safely handle mildly hazardous materials (primarily for cleaning) and responsibly operate complex machinery Must be willing to relocate to Albuquerque, New Mexico. Please Contact Us Frank@hollowspirits.com
  2. We have several used Bourbon and Rye Whiskey barrels regularly for sale. These are 15 gallon barrels from The Barrel Mill used once. They are $125 each with quantity discounts beginning at 15 or more barrels purchased. We are located in Southwest Michigan and these can ship via freight or picked up by the purchaser. We also have some other barrels available from time to time including, Wheat Whiskey, Gin, and some 5 gallon barrels. Please contact me at thomas.balich@gmail.com if you are interested or have any questions.
  3. I've tried making gin on a whisky still and the resulting product has a whisky still taint/flavour/characteristic undertone. The same gin made on a still that's never made whisky, results in a lovely clean gin profile. My question to everyone is: Is it possible to clean sufficiently following a whisky run to remove the whisky flavour characteristics? The reason I'm asking is I'm trying to decide if I'll risk making whisky in my gin still. If I'm not 100% confident I can return the still to a clean state I won't risk it. I don't know anyone with a copper pot still with any experience in making both gin and whisky on the same still. All assistance greatly appreciated. Cheers, Mech.
  4. Double boiler system is always a preference for some customers who try to get some unique spirit. Contact me for more details if you are interested in it. Penny/sales manager Email: daey010@dayuwz.com Skype: pennyhe211 Facebook: pennyj2011@msn.cn Cell:+86-18966261388
  5. Craft Distillery based in Upstate New York is looking to help existing and start up distilled spirit companies grow their operations without making capital investments. What We Offer: Full time award winning craft distiller who can help you create or re-create existing recipes. Production utilizing our high volume Mash Tun available starting in March 2017! State of the art German "CARL" Stills. Packaging sourcing team in house that can handle all aspects of purchasing. Storage space available. Year round production. Low minimums. - One Pallet. One on one attention and communication. Come distill with us if you would like! If interested please contact distillery@1911established.com
  6. Vatting and Bottle Shock

    Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  7. Recycled barrels for sale (Argentina)

    Recycled oak barrels (from the wine industry). French or American oak and toasted low, medium, medium high or strong. Upon request - Origin: Argentina Minimum order: 1 container 20" contact: cwilliams@gulatina.com
  8. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  9. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  10. For sale UNIQUE 3 antiques pot still. Full alembics 100% artisanal fabrication. Antiques from 1936 (old school fabrication) - Charentais system (French) Capacity: 1250 liters Origin: Argentina - Mendoza Province Price: 30.000 dollars (each set of three componnets: alembic pot, preheater and condenser) -FOB Price
  11. I've had some fun reading through your forum, thought i'd sign up. My family own and run a hotel in the North of Scotland, which was the SLTN whisky bar of the year 2014 and is the No1 rated whisky hotel in the world (as voted for by members of whiskybase.com) We have recently been approved planning permission to convert one of our buildings to a distillery. If all stays to plan, we should be producing with our column still by April 2016 and with pot stills by June 2016. The distillery is pretty tiny and is entirely self funded (if all sticks to plan). We'll be initially focusing on doing a proper gin in order to generate cash to pay for barley and barrels so that I can continue my experiments in single malt whisky. We've spent years researching old style whisky and why the best whisky ever made was produced in the 1960's and before. We think we understand enough to venture into the same ballpark as the likes of pre 1967 Laphroaig, 1930's Glen Grant, 1950's/1960's Bowmore etc. Our first full scale legal experiments in Scotland, produced by us, will soon be 2 years in cask.
  12. Distillery Production Staff Member – The Virginia Distillery Company The Virginia Distillery Company is seeking a Distillery Production Staff member to assist in distilling single malt spirit from 100% malted barley at our Lovingston, VA distillery. This person will be trained in the distillery’s particular production procedures including, but not limited to, milling, mashing, fermenting, distilling, warehousing, record keeping, cleaning, and effluent treatment. This person’ primary focus will be on producing single malt spirit at the direction of the Master Distiller and in coordination with other members of the production staff. Specific Responsibilities: Once trained, execute the distillery’s particular methods of milling, mashing, fermentation, distilling, warehousing, record keeping, cleaning, and effluent treatment, among other duties. Log and maintain detailed records of each phase of distilling for compliance and quality control purposes. Represent the brand in a respectful and appropriate manner at all times, both on and off the production floor. Take pride in maintaining a clean and orderly distillery at all times. Minimum requirements: Bachelor’s or advanced degree in sciences related to fermentation and/or distilling; experience in a related field may substitute for education at the discretion of the hiring manager A willingness to learn a unique standard operation procedure that may differ from prior experience Prior experience with machinery including pumps, steam generation and transmission systems, air compressors and/or glycol refrigeration systems. Strong organizational and time management skills Attention to detail Live in the Charlottesville or Lovingston area A passion for the history and science of whisky distillation Desired Qualifications: Prior whisk(e)y production experience; experience producing other craft beverages may substitute at the discretion of the hiring manager A positive attitude and willingness to learn a fascinating and centuries-old method of distilling the finest single malt whisky. This is a salaried, full-time position working exclusively at the Lovingston, VA production facility. The distillery will operate on eight-hour shifts, and the position does include the opportunity for overtime pay as well as paid time off. A background check and drug screen may be required. Interested candidates must submit a cover letter as well as a resume to info@vadistillery.com. Salary is competitive and dependent on qualifications.
  13. We are in search of the right person to join our creative and well backed new distillery in eastern PA. convenient to both Phila and NYC. Competitive Salary and full health benefits plus a truly beautiful location with excellent equipment. We are a grain to bottle distillery with a primary portfolio of gins (you must be able to produce a clean, excellent NGS with our malted grain mashbill) and whiskeys in the near future. Distilling is a team effort here with talent and creativity taking the lead.Experience with CARL stills preferred but not absolutely necessary. We have national distribution in place, a very active public relations program and a strong future for all members of our team. This is a rural setting with city sophistication and many years in the industry---not a hobbyist project but dedicated to small batch, highly creative craft product spirits. We are hiring immediately. Please send a resume and cover letter or if you don't want to wait to do that, please call. Please don't post on the forum--just get in touch if you are interested. send to: riannon@brandywinebranchdistillers.com phone: 610.326.8151
  14. Rackhouse Design

    Does anybody know of any reliable companies specializing in rack-house design. Currently we are only a vodka/gin distillery but are looking to start a pretty significant expansion which will include barrel aging. This will be our first rackhouse and we want to make sure we do it right! Is this specialization common place in the industry or are we over-thinking it? Thanks Matt 1911 Spirits
  15. Can we help you out? We have: 1. excess distilling capacity 2. access to new oak barrels in a variety of sizes 3. ability to produce fantastic whiskey, in custom mash bills or standard recipes We are looking for distilleries or brand owners that are wanting to either catch up or get ahead on their whiskey stocks by contracting with us to produce their bulk whiskey here in Middleton, Wisconsin. Our ideal customers are looking for anywhere from four to twelve barrels of whiskey a month on a standing "subscription" basis. We can produce on a regular schedule and either hold for truckload quantities or ship individual barrels when completed. Each batch will have mashing notes, grain tracking data, and arrive in a brand new, white oak barrels, charred or toasted to your specifications. Some of our customers have aged their whiskey from us in the past couple of years and are now winning awards for its taste and quality. Break the habit of working with the "you'll take what we make for you" bulk whiskey distilleries and enjoy being actively involved in the process of making a unique and high-quality spirit that will have much stronger marketing value. Organic certified bulk whiskey coming in 2016! We are anticipating that our capacity will be filled quickly with this announcement- please don't hesitate to contact us. We select customers based on many factors, not just the size of the order. Please contact Shane at shane@deathsdoorspirits.com for details and pricing. Please hold off on phone calls, we will answer emails promptly- promise. :-)
  16. Whiskey COLA

    Looking for some insight and resolutions from anyone that has experienced the same situation... Currently working (more like forcing!) a whiskey COLA approval through. I teamed up with a local brewery to make the beer and I distilled it to produce a whiskey. To reflect this I stated "Distilled from full flavored craft beer" and TTB is not having it because the word "beer" shows up on a "distilled spirit" product. So they are requesting a formula approval. I explained that it is merely distilled from a beer mash just like any whiskey albeit a particular kind of beer mash (chocolate oatmeal stout beer mash and doppelbock beer mash). They want the formula approval (which I don't want to wait around for, of course) to decide whether it should be classified as a whiskey or a distilled spirit specialty product. Seems absurd since it is "Spirits distilled from a fermented mash of grain at less than 95% alcohol by volume, etc etc" just as defined by regulation. The mash of grain is called a distiller's beer so I'm not sure why they're looking at it as if I've done something ridiculous and added beer to a whiskey. Anyways, I see Corsair has their Oatmeal Stout Whiskey with a statement "Distilled from an Oatmeal Stout Distiller's Beer" so I'm going to try and reword it like that. It seems Great Lakes Distillery did something similar by teaming up with a brewery nearby using their pumpkin lager and they've got a statement of "Spirits distilled from grain and pumpkin with spices and natural flavors" which seems they had to go the distilled spirits specialty route. However, a distilled spirit specialty product is stated in the BAM as "Generally, any class and/or type of distilled spirits that contain or are treated with flavoring and/or coloring materials and/or nonstandard blending or treating materials or processes" which doesn't apply to a simple distiller's beer mash as I did none of the listed items. So, that is my rant. Curious how anyone else may have listed the Class/Type for a similar situation, if any. I imagine it'll eventually get approved as a whiskey since the formula will show 50%+ of the ingredients are malt and barley...so perhaps I should just suck it up and wait for the formula...but then again it always rubs me the wrong way on how self-righteous TTB can be... Thanks for any and all help, suggestions and comments!
  17. If you cant find someone who fits the bill but they have the right personality and can do attitude we could train them to be a Distiller for you. https://blackbuttondistilling.com/product/master-distilling-course/ Let us know. Jason
  18. Bently Heritage (previously Nevada Heritage) is looking for a full-time Master Distiller. This is an exciting opportunity to join an innovative project from the ground up as we launch one of the first distilleries in the state of Nevada. OUR STORY: NEVADA HERITAGE, our upcoming craft distillery, will live up to its name by preserving the great traditions and heritage of Nevada and the Bently name, while stepping boldly into the future. Like the distilleries of a bygone era, we’ll use only local ingredients: Winter Rye, wheat, barley, corn and other grains will be sustainably and naturally grown by our sister company, Bently Ranch. The ranch — just like Old Minden — operates in the cowboy tradition but with a keen eye on sustainability, the latest technologies, and the future. The same care and attention that spirit making requires will be poured into the renovation of the Minden Flour Milling Company Building. Earning a LEED Platinum certification isn’t an easy job for a historic building, but we have never shied away from a challenge. We boldly let the world know we had every intention of turning one of San Francisco’s most beautiful properties, the then old Federal Reserve Bank building into a LEED Silver beacon for the future. We delivered and then some. To say we are repurposing this incredible historic building is not accurate. We are restoring a grain processing facility into a grain processing facility. Only this use is going to be a lot more fun. Our goal isn’t just to produce artisanal-quality spirits, but to set a new standard for sustainable production; innovating an industry while revitalizing the craft distilling tradition. Nevada Heritage is the impetus of a farm-to-bar revolution, and will be the first estate spirit craft distillery. Farm-to-bar we are growing, producing, and bottling everything in-house under our watchful eyes to ensure only the very best distilled spirits in the world. We are blessed with the cleanest, most pure water in the country. Minden Water Works has never had to treat their water. Due to the naturally occuring aquifer and filtration process, Minden is provided with water so pure it’s better than treated water right out of the ground. In fact, the original well aptly called Well Number One will have a dedicated line running straight to our distillery. We have a beautiful building that truly is a work of art. We will have the highest of quality and most intriguing spirits ever created farm-to-bar. There’s Passion? Check. Food? Check. Drink? Check. Stay tuned for updates on the progress of Nevada Heritage. ------------------------------------------------------------------------------------------------------------------------------------------------------- MASTER DISTILLER Summary: The Minden Flour Milling Company building, a National Registered Historic Place, will be converted into a craft distillery named Nevada Heritage. The new distillery will be one of the first operating in the state of Nevada since Assembly Bill 153 was passed earlier this year, allowing local distilleries to operate. This puts Nevada Heritage in notable company with fellow Silver State artisans as well as landing Minden at the forefront of a burgeoning new industry. Nevada Heritage will live up to its name by reintroducing the best traditions of the Old West, while embracing New West values such as sustainability and premium quality. The Master Distiller will be responsible for developing the Nevada Heritage collection, planning and executing distillation operations, overseeing production, and managing inventory. With support from Marketing and Sales teams, the Master 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. Responsibilities include: • The selection of spirits for the purpose of blending. • Analysis of spirits and blends as per quality norms and standards. • Implementation and overseeing quality control measures for wet goods. • Packaging quality control. • Maintain appropriate records (quality control, excise etc.) • Set standards for raw material and product quality & auditing regularly to maintain quality levels. • Day to day activity monitoring of all testing labs, production sites & finished goods inventories. Requirements: • Entrepreneurial spirit. • B.A. degree, preferably in chemistry or a related field. • Brewing and distilling MSc Certificate. • 5-10 years experience as a qualified Master Distiller or Master Blender. • Experience in creating various spirits, including: single malt whiskey, bourbon, vodka, absinthe, and gin. • Strong relationship management skills. • Strong financial and analytical skills; keen business acumen. You can apply directly online HERE. Let me know if you have questions!
  19. We are closing out our stocks of Fermentis Red Star Yeast which is a great yeast for producing bourbon, rye whisky, malt whisky, etc... The yeast is packaged in 10 kg sachets and each is available for $85 (+ shipping) which equates to $3.86 per pound. If you have been buying this yeast in the small, 500 gram packets, this pricing offers a substantial savings as this would equate to only .$ 4.25 per 500 grams! With careful handling and cool storage, this yeast may be repackaged for batch use. This is a one time, fixed sale price, no additional discounts are available. Spec sheet is attached to this posting. Contact: Eric Watson AlBevCon LLC craftbrewfreak@yahoo.com Fermentis Red Star Whisky Yeast.pdf
  20. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
  21. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
  22. Hi all, My name is Dave and I'm addicted to distillery operations. I live in Michigan and am working toward opening a small distillery. We have fairly liberal state laws regarding 'small distilleries' here, but we still need to navigate the TTB stuff. I've been developing my product by learning what I can about fermenting to create a consistently decent mash - so far sugar mash, apple wine and grain mashes have worked pretty well. Then the mash is distilled at contract distilleries to make vodka, whisky and apple brandy. My goal at the moment is consistency so I'm designing repeatable processes. Previously I owned a contract engineering company which I grew to $3 million in 5 years. For a lot of reasons I then went to $0 in the next 5 years. Since then I've been looking for something that keeps my interest and gives me the satisfaction of business ownership. I've been interested in distillery operations for a few years and this year things started to fall into place. My qualifications are diverse but not too deep in any one thing. I design aircraft engine parts in my current job. I'm pretty good at plant layout and automation. I'm very experienced with marketing and sales operations. And I know how to run a small business. Oh yeah, and I love liquor. I have a route to financing and am writing a 5-page business plan now. I have a lot to learn but I'm going to register with the TTB in early 2014 and want to have my doors open by September. I'm here for knowledge and advice and will be happy to share my experience with anyone who's interested. Any other Michiganders who want to get together and kick the ball around, let me know. Thanks
  23. Need help starting a distillery?

    Call or email for help. John Couchot 503-577-6610 j_couchot@hotmail.com Overview: Developed award winning sprits and beer recipes Started floor malting facility and micro malt roasting. Manger of distillery and brewery operations Worked with multiple outside partners to create new beers. Find and source local and novel grains and adjuncts for brewing Brewing experience includes sake, cider, wine and meads. Experience with set up, maintenance and repair of brewery and distilling equipment Professional Experience: 2/06 – 9/12 Rogue Ales Newport, Oregon Master Distiller Head of Product development Head Brewer for Buckman Brewery Research and development for all new products including, but not limited to beers, spirits, cheese, meats, coffees, teas, and alternative energies. Design and manage all processes from pilot scale to final commercial production. Manager of brewery and distillery operations. Education: 1996 BA, Chemistry/Pre-med, The Evergreen State College, Olympia, WA Awards Oryza Rice Vodka 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Silver Rougaroux White Rum 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Double Gold Rougaroux Dark Rum 2013 World Spirits Competition-Gold 2013 San Francisco World Spirits Competition-Silver LA 1 White Whiskey 2013 San Francisco World Spirits Competition-Silver Oryza Gin 2013 San Francisco World Spirits Competition-Silver Dark Rum 2010 International Review of Spirits - Silver 2010 Ministry of Rum Tasting Competition - Silver 2010 World Beverage Competition—Gold 2010 San Francisco World Spirits Competition—Silver 2010 International Spirits Challenge - Commended 2009 San Francisco World Spirits Competition—Gold 2009 Ministry of Rum Tasting Competition—Gold 2009 International Spirits Challenge—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Bronze 2008 San Francisco World Spirits Competition—Silver 2008 Ministry of Rum Tasting Competition—Bronze 2008 International Rum Festival—Bronze 2008 International Review of Spirits—Silver 2007 San Francisco World Spirits Competition—Double Gold 2007 International Review of Spirits—Bronze 2007 International Cane Spirits Competition—Bronze Hazelnut Spice Rum 2011 World Beverage Competition - Silver 2010 Ministry of Rum Tasting Competition - Bronze 2010 International Wine & Spirits Competition - Bronze 2010 International Review of Spirits - Bronze 2010 World Beverage Competition—Gold 2009 San Francisco World Spirits Competition—Bronze 2009 Ministry of Rum Tasting Competition—Gold 2009 International Rum Festival—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Bronze 2008 Ministry of Rum Tasting Competition—Bronze 2008 International Wine & Spirits Competition—Silver, Best in Class 2008 International Rum Festival—Bronze 2008 International Review of Spirits—Silver 2007 San Francisco World Spirits Competition—Bronze 2007 International Wine & Spirits Competition—Silver 2007 International Review of Spirits—Bronze 2007 International Cane Spirits Competition—Bronze 2007 American Distillers Institute—Best New Rum Spruce Gin 2012 World Beverage Competition – Platinum 2011 World Beverage Competition - Bronze 2010 International Wine & Spirits Competition - Silver 2010 International Spirits Challenge - Silver 2010 WSWA Tasting Competition—Bronze 2010 San Francisco World Spirits Competition—Silver 2009 WSWA Tasting Competition—Silver 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Double Gold 2009 International Wine & Spirits Competition—Bronze 2009 International Review of Spirits—Silver 2008 World Beverage Competition—Silver 2008 San Francisco World Spirits Competition—Double Gold 2008 International Wine & Spirits Competition—Silver 2008 International Spirits Challenge—Bronze 2008 International Review of Spirits—Silver 2007 World Beverage Competition—Bronze 2007 International Wine & Spirits Competition—Silver 2007 International Review of Spirits—Silver Pink Spruce Gin 2011 World Beverage Competitions - Gold 2010 San Francisco World Spirits Competition—Silver 2010 International Spirits Challenge - Silver 2010 New York Spirits Awards - Bronze 2010 World Beverage Competition—Silver 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Silver 2009 International Review of Spirits—Silver 2009 International Wine & Spirits Competition—Bronze 2008 International Review of Spirits—Silver 2008 San Francisco World Spirits Competition —Silver Dead Guy Whiskey 2011 World Beverage Competition - Bronze 2011 International Review of Spirits - Gold 2010 San Francisco World Spirits Competition—Bronze 2010 World Beverage Competition—Gold 2010 WSWA Tasting Competition—Silver 2010 New York Spirits Awards - Silver 2010 Northwest Wine & Food Fest - People's Choice 2010 International Wine & Spirits - Bronze 2010 International Spirits Challenge - Bronze 2009 World Beverage Competition—Silver 2009 San Francisco World Spirits Competition—Gold Pinot Vodka 2009 World Beverage Competition—Bronze 2008 International Review of Spirits—Gold Wasabi Ginger Vodka 2008 International Wine & Spirits Competition—Bronze 2008 San Francisco World Spirits Competition—Bronze Vintage Vodka 2010 San Francisco World Spirits Competition—Silver 2009 San Francisco World Spirits Competition—Bronze 2009 International Wine & Spirits Competition—Silver 2009 International Review of Spirits—Silver Chatoe Rogue Oregon Single Malt Whiskey 2011 World Beverage Competition - Gold 2011 International Review of Spirits - Silver 2010 American Distillers Institute—Gold 2010 San Francisco World Spirits Competition—Gold 2010 New York Spirits Awards - Bronze 2010 International Wine & Spirits Competition
  24. Hi, We are looking for a production manager for our new single malt whisky distillery in Israel: The Milk & Honey Distillery. Anyone you can recommend for the job? Job description can be found on our website and on our Facebook page. Recommendations and ideas are welcome. Thanks!
  25. Hello to all. I am beginning the process of opening an outlet in Vancouver BC Canada. I was "validated" by the forum early this morning and because I have mined ADI for tips and advice for some time I want to thank all the members here for their help. I am looking forward to contributing here.
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