Search the Community
Showing results for tags 'gin'.
-
Hello fellow distillers, We have been told that our vodka should be at 40% abv before filtering with activated carbon. If we want to use our vodka to produce a gin, can we filter it at a higher abv? We were considering doing a gin run with 65% abv alcool to be more efficient. Can we filter a vodka at 65% abv? Thanks all
-
SOLD TO A VERY NICE HOME Hey everyone! We're almost ready to receive our new still so it's time to re-post this beauty This still was awesome for me. It enabled me to grow my business for 3 years before investing in a huge system. I was able to stay fully electric for years, significantly cutting down my initial investment costs. I was able to run everything on one still, stripping ferments, spirit runs, gin runs and rum all in one place. In year 2 I added an electric continuous stripping still and that kept me going all the way to the end of year 3. Now its time to go big, and pass this starter system on. (I'm not selling the continuous stripper yet, but we can talk if you're interested) We will run this still 6 days a week right up to when we turn it off. If the buyer wants to come down and see it in action, we'd be happy to provide on-site training for a few days. Perfect for a startup Now the deets: Artisan Still Design (ASD) Delivered Nov 2014 60 Gallon Series 1 Modular Still Computer Controlled with integrated electric heat and Dephlegmator controll (can be run full-manual) 304 Stainless steel boiler, electric Baine Marie Heat (3 x 4500W Elements) - easily run on steam if you want 16 plate fully versatile stainless column with copper caps French Brandy style copper helmet Custom designed in-line Gin Basket 2hp CIP system Fully Versatile from stripping to gin/rum/whiskey/brandy and vodka on 1 still! Located on Vancouver Island in BC, Canada V9N7S7 Ready for pickup in Feb $25K USD We'll take it apart for you, but buyer is responsible for costs associated with crating and shipping Shoot me an email for questions (delete the spaces ) Dave @ WaywardOrder . com
-
Welcome experienced candidates that want to create authentic spirits in an award winning landmark. Competitive compensation and real responsibility offered. See both attachments to get a feel for the opportunity! cheers Elliott MHD Head Distiller Search.doc MHD Events Brochure 2017.pdf
-
APPLY Summary: The Minden Flour Milling Company building, a National Registered Historic Place, will be converted into a craft distillery named Bently 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 Bently Heritage in notable company with fellow Silver State artisans as well as landing Minden at the forefront of a burgeoning new industry. Bently 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 Assistant Distiller is responsible for assisting in the development the Bently Heritage collection by creating and developing various craft spirits, planning, executing distillation operations, overseeing production, managing inventory, and compliance. Essential Functions and Responsibilities: Run the day-to-day production. Keep the production schedule on line with the orders and distribution schedules. Maintain all equipment owned and/ or operated by the company. Clean and rinse equipment used for the production of spirits. Assist in all aspects of production, including milling grain, mashing, fermenting, and distilling spirits, as well as bottling, labeling and packaging spirits. Conduct lab analysis; cataloging of samples; track compliance data for all distilled spirits produced on site. Filling, weighing, gauging and placement of barrels, as well as labeling barrelheads with serial numbers and other identifying information. Order supplies, material, and equipment relevant to operations of production and within budget. Take, record, monitor and control all inventory per TTB laws and regulations. Provide a production inventory by the 10th of each month to be used for submission of monthly tax reports to the TTB. Education and/or Experience: Required to be at least 21 years of age Bachelor's degree, preferably in chemistry or a related field 1-3 years professional brewing experience; must include operation of brew house Strong mechanical background a plus Proven ability to work with little to no supervision and be able to follow directions. Valid driver’s license with ability to meet company’s insurance requirements What you'll love about working here: You'll be a key player in one of the first distilleries in the State of Nevada. We're a paperless office, so you get your own iPhone and iPad. You'll work on a top of the line computer. We promote coaching, teaching and learning. You'll expand your knowledge quickly in an open environment. Bently Enterprises offers a compensation package that includes: medical, dental, vision, life insurance, short and long term disability, gym membership, 401(k) and competitive salary. To learn more about the Bently family of companies, please visit the Bently Enterprises website. APPLY
-
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
-
Lula Restaurant Distillery in New Orleans is seeking a full-time Distiller to oversee the production of our Vodka, Rum & Gin using Louisiana sugarcane. Our spirits are hand crafted, small-batch and 100% gluten free. They are produced using a copper CARL still exclusively manufactured in Eislingen, Germany, a leader in the still industry for the past 150 years. Job Overview: •Performs day-to-day operations of the distillery: Performs every aspect of production including the sourcing of raw materials, fermentation, distillation, maturation, blending, bottling and labeling •Oversees Ongoing Quality Improvement: Improving the quality of the spirits produced by the distillery is paramount; Must create a program which samples and records the quality of the product produced and works towards improving that quality •Maintains process logs: Each phase of the distillation process must be logged and detailed records should be kept to ensure the product meets quality guidelines •Maintains hygiene and food safety standards: Care must be taken throughout the distillation process to maintain the highest levels of hygiene and food safety •Maintains all production equipment and floor area: Includes maintaining/executing daily, monthly and quarterly cleaning schedules •Troubleshoot and resolve mechanical problems: Must be able to solve simple mechanical problems encountered in the spirit production process •Must be able to work any shift in a 24 hour schedule given production demands •Conduct Tours and attend special events as needed •Requires the ability to routinely and repeatedly lift up to 55 pounds and maneuver 170 pounds repeatedly Job Requirements: •Bachelor’s Degree preferred or relevant experience Lula Highlights: Privately owned micro-distillery and restaurant The first restaurant distillery in Louisiana and the southeast U.S. 200+ Seated Capacity Casual Atmosphere, Special Events Space & Outdoor Patio Seating Located along the Streetcar Line and the Uptown Mardi Gras parade route on St. Charles Avenue Competitive Pay, Benefits + Opportunities for Growth Email resumes to info@lulanola.com if interested.
-
Hotel Tango Artisan Distillery is expanding at a fast rate and we need your help!! If you are interested in joining a quickly growing company and are ready to handle the demands of the job, we want to talk to you! We are expanding into a brand new production facility, located in downtown Indianapolis, nestled in a historic downtown neighborhood. We're looking for the right person. Experience extremely preferred. Send resumes to Brian at brian@hoteltangowhiskey.com. Relocation not preferred, but for the right candidate, it is negotiable.
-
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.
-
Hi there! After being fascinated by the brewing and distilling industries for quite some time, I'm looking to set up a micro-distillery in London within the next 12 months, predominantly focusing on gin distilling. I've always been a fan of the distillery culture in the US, so if anyone has any advice for the first-timer, or are thinking of producing their own gin too, please do say hello! Tom
-
To date a lot of development work has been done using 700ml of vodka @ 37.5% abv in our pilot still. We are now shifting over to using GNS reduced with water so the charge will be 1 litre at 60% abv. Given the increase in total volume of charge and increase of alcohol I will be looking to increase the quantity of botanicals. Question is, should the botanical weight increase be in proportion to increase in total charge or increase in volume of alcohol only. My gut feeling is the latter as it is the alcohol we're ultimately re-condensing with all congeners. Anyone have experience of this transition upwards in volume and abv. Feedback greatly appreciated. Cheers All and Happy World Gin Day.
-
Hello all, I was hoping to get some guidance on the resting period for white spirits. Is it common to allow a period of rest in steel or plastic after distillation but before filtering/proofing for GNS/Vodka? As for gin, I've read that a couple weeks of rest can benefit the final product prior to bottling. Again, are their two resting periods for gin (after distillation, after proofing)? Thanks for the help!
-
Seeking a Head Distiller for New Spirits Company in New York State Adirondacks. JOB DETAILS This is a multi million dollar buildout so overachievers beware. New distillery seeking a head distiller to be responsible for the full distilling and quality control process. Should be well versed in new product development, scheduling distilling and fermentation, aging and packaging operations. Open to both seasoned professional and someone ready to take the next step up. This is an opportunity to help create the finest of world class spirits in a unique experience in a naturally beautiful destination being built in upstate New York. Job responsibilities include: Milling, Mashing, Distilling, Tasting, Proofing, Bottling, Blending Day-to-Day operation and management of distillery and its employees Management of raw ingredient inventories, ordering, and quality Record keeping Barreling and barrel aging management Packaging Quality control Creation of new products Equipment and systems maintenance Requirements: • Entrepreneurial spirit. • B.A. degree, preferably in chemistry or a related field. • Brewing and distilling MSc Certificate. • 5-15 years experience. • Experience in creating various spirits, including: bourbon, vodka, gin, and tequila. • Strong relationship management skills. • Business-minded, with strong financial and analytical skills. We are looking to hire someone in advance to be part of the design - particlarly the work flow, development, and coordination of all pre-opening activities. While the current ownership is solidified, a small partnership role may be considered with the right candidate. The site plan is approved and the initial design from a world renowned architecture firm is underway. -
Trident Still for Sale $18,000 100 gallon Trident Pot still for sale. Used for neutral spirit or whiskey depending upon setup. 2 meter column with structured stainless steel and copper packing. Primary and secondary condensers with automatic cooling. Includes heads and main product collection tank with vacuum pump for vacuum distillation. Pressure gauge and relief valves on pot. Currently uses three 5.5kw electric heating elements but can swap them out for steam coil or direct steam injection using tri-clamp fittings. Located in Westchester County NY.
-
I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
-
I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
-
Hi folks We're looking at multi shot production of gin on the smaller of our stills. My understanding is that for a x2 concentration multishot you would add twice the amount of botanicals to your standard charge (say 100 litres at 50% ABV). Once the new make spirit is collected this is diluted down with more alcohol before proofing to bottling strength. My instinct tells me that if the total spirit collected from our still was say 40 litres at 75% then we would add a further 30 litres of alcohol before proofing (40/100 x 75). Could anyone elaborate/confirm/deny. we are aware of other issue such as proportional scaling of ingredients etc. Any advice would be appreciated. Cheers - a cold distiller hugging his still to stay warm!
-
Hello everyone from Distillery University! We've been having a lot of success with our 3 and 5-day hands-on Workshops, so we've decided to double-down and start offering spirit-specific events, as well. Our first spirit Workshop is the Ultimate Gin Workshop, coming to Spokane, WA on January 14th and 15th, 2017. Students will learn everything there is to know about gin formulation, distillation, blending, etc. from award-winning distiller Todd Buckley. His gin was rated a 94 in 2014 by the Beverage Testing Institute, beating out big brands like Beefeater, Tanqueray and Bombay Sapphire (link). We'll also be covering botanical selection, and we'll have a collection of various botanical samples on hand to experience. These come courtesy of Morning Myst Botanics. We'll also be hearing from Paul Ziegman, owner and Master Distiller at Tinbender Craft Distillery. As someone who personally built every piece of equipment in his distillery, he'll be covering equipment construction, design, layout and other considerations. Later on in the evening we'll adjourn to a local watering hole for a gin-focused sensory experience and tasting event. We'll sample 7 different gins and Todd will walk us through the different essences and botanicals we can perceive. The next day will consist of a half-day back in the classroom, then a trip out to Palouse Pint malthouse. Master Maltster Joel Williamson will give us a tour and allow us to sample his various types of malt. All students will receive a free Lifetime membership to Distillery University, where you can learn from our existing 46 hours of video coursework, as well as the footage from all future Workshops. Early registration ends soon and space is limited, so get in while you can to reserve a space. Here's a link to learn more: http://bit.ly/2fzXUHF If you have any questions, don't hesitate to contact me personally by phone or email. Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
-
We are an established profitable distillery FOR SALE in California. We have nine brands distributed in CA and NV, including 3 types of Whiskey, 3 types of Vodka, Gin, light Rum, and dark Rum. Included in the sale are all licensing, equipment, and inventory. We have been operating with significant yearly growth for seven years. Asking $500,000. Private message me for a detailed sales brochure. Thank you. -
Hey All, I have a question which might have been answered before but I've not seen it specifically stated... I want to make a gin using my own distilled product for the base and then simply blend a neutral spirit with it after the distillation process. Is this considered redistillation or can it be considered a distilled gin since I'm not actually re-distilling any product? I can't really find any info on this type of process, and in the past I've only ever made re-distilled gin. Any help would be fantastic.
-
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!
-
Barrel Aged Gin For Sale! Gold medal winning barrel rested gin from Washington state craft distillery for sale. Western Dry style gin aged for 12-18 months in first fill European oak, ex chardonnay casks. Profile is dry with juniper, baking spice, rich citrus, mild oak, and light floral notes. We have approximately 700 proof gallons for immediate sale. This is a product we make regularly and will continue to have available. Cost is $14/proof gallon or $2.219/bottle at 80°.
-
Morning (here in the UK anyway) Last night we ran a 50% 40 litre gns/water charge through our 50 litre stilldragon pot still. Previous tests have only been in the region of 1 - 5 litres. We scaled our botanical content up proportionally to the volume of alcohol/water. This was left for 24 hours. The collected spirit on boiling had a shocking sulpherous nose but the flavour was along the lines of what we expected. Intermittent cutting of the new make spirit revealed considerable louching throughout the run, which to me suggests the ratio of botanicals to alcohol is way to high. We're going to cut the nms with varying proportions of alcohol/water to see if we can determine the correct ratio. Our thinking is that if we add a volume of alcohol equal to that in the new make spirit and then cut to bottle strength...and loucing disappears, are we correct in assuming that our botanical level should be halved. Is there a better way of doing this? What about the sulpherous aroma. Is this botanicals stewing? All feedback appreciated.
-
1000L still with glass column,10 bubble caps plates. It has diff product condenser to make sure you make diff spirit without affecting the flavor. It will go to Louisville,the home of Bourbon. Contact me for more details about it. Penny/sales manager daey010@dayuwz.com Skype: pennyhe211 FB: pennyj2011@msn.cn
-
UK-based Spirits specialist available to help and advise with production of new gins, spirits. liqueurs. Over 40 years experience with blue-chip drinks businesses working on some of the world's most famous brands. If you need help or advice on creation of new brands; advice on manufacturing; legal problems or queries........please make contact. Sensory evaluation also provided.
-
Location: UK - Padstow, Cornwall. Position: Permanent, full-time. Right to work in UK is required. Experienced distiller and production genius required to run all things booze related at SWD HQ near Padstow, in north Cornwall ** United Kingdom ** We are looking for a detail-orientated, highly-motivated and practical individual to operate and manage all aspects of production at our internationally-award winning gin and pastis distillery in north Cornwall. We’re a small, fast-growing and ambitious distillery looking to take the world by storm with our Tarquin’s Gin & Cornish Pastis. Since selling our first bottles back in July 2013, we’ve won gold medals at the San Francisco World Spirits Competition 2014 and 2016 and the International Wine & Spirits Competition 2014 We now have listings with several hundred accounts across the UK – including 5 star hotels and Michelin starred restaurants – and export to a dozen countries. With growth at over 100% year on year, we have huge plans for the next few years, and the future is looking bright. Apply here http://www.southwesterndistillery.com/distillery-operations-manager/
