billowens

Welcome to the industry. Any artisan distilleries in Norway...doing whiskey? Bill Owens / ADI

Subject: The ADI Whiskey and Moonshine Conference. Save $ register before April 15th at www.distilling.com Sunday, Eeception at Marriott Monday, May 3rd On this day two "whiskey" events are happening. On Monday morning ADI conference attendee will be on a bus visiting: Vendome Copper, Kelvin Barrel, Alltech and Buffalo Trace. At the same time, ten ADI judges (see the list below) will be at the Huber Starlight judging Craft Whiskies. (A craft distillery produces under 40,000 proof gallons) This is first time craft whiskies will be judged against other craft whiskies. The judging panel will perform a blind tasting. Whiskies in 10 categories: Malt Whiskey, Bourbon, Rye Whiskey, Corn Whiskey, Blended Whiskey, Wheat Whiskey, Un-aged Whiskey, Flavored Whiskies and Whiskey Based Liqueurs, Moonshine, and Anything Goes. A best of show will also be selected as the Best Craft American Whiskey. The judging panel will include spirits experts from all aspects of distilled spirits expertise; Lincoln Henderson • Bourbon Hall of Fame, Brown Foreman, Suntory Michael Veach • Filson Historical Society, Bourbon Hall of Fame Charles Cowdery • Author, Journalist, Blogger, Bourbon Hall of Fame Alan Dikty • Allied Beverage Tanks, Beverage Testing Institute Brett Pontoni • Binny's Beverage Depot Mark Gruber • Southern Wine and Spirits Jay Erisman • The Party Source Steve Wright • Spiritech Solutions Bernhard Schaefer • Spirit Consulting (Germany) Flavien Desoblin • The Brandy Library Mardee Regan • Author, Blogger, Ardent Spirits If you haven't submitted your best bottles, send them now to: Ted Huber/ADI Huber Starlight Distillery 19815 Huber Road Borden, IN 47106 This event is open only to DSP. Questions Call. Andrew Faulkner 510-517-7377

I think the non traditional branding of the artisan distillery is the way the go. The label should "scream" HAND CRAFTED" and when possible "using local" ingredients. bill owens ADI

Totally Stupit "new" law. bill owens ADI

The number you want don't exist. Bill Owens ADI

There are 207 craft distilleries in the USA and none have a spirits safe. (The big industrial distilleries have safes, but are not required by law to have them) the safe is unique to Scotland. good luck with your project. bill owens American Distilling Institute

less grain, more water. No additive necessary if you're making a barley wash. If its corn mash add 10% barley at 140 degree as you heat it and 105 more at 140 as you cool it. bill owens

What product? What region of the conuntry What market do you want to attract to your product bill o

Can you let us know if you find that bottle Very unusual. Bill Owens

The highlights of this equipment are the following: • This still was built in 1979 at the shop of Robert Prulho, the premier manufacturer of alembics in Cognac for the last 60 years. • This equipment has never been used since the date of manufacturing, and has been stored without ever been installed. • The main components are: the pot, the head, the swan neck, the wine-heater, the condenser coil, and the cooler. All of these part are hand made in copper, with the exception of the cooler which is made in stainless steel. • 10 hectoliters (264 gallons) in charge capacity, as this one, were made only to special order in 1979 at a time when the established size had been already for several decades the 25 hl (660 gallons). Nowadays is practically impossible to find a used small still in usable conditions. • The picture above shows the alembic assembled prior to been shipped to America in 1979. In the current state the large components are all intact, needing only cleaning the brass valves and fittings. Only a few small parts are missing, but they are easy to find in France or to have them made domestically.

It is a 100% malt what is problem with making single whiskey? I'm all for it bill@distilling.com

Give Ralph Erenzo a call 845-255-1525 His distillery Tuthilltown Spirits has...the Still barrels etc on the second floor of a barn. bill owens

Michael Send an e-mail with youe mailing address so I can list you in the 2010 Distilling Directory bill@distilling.com

Seth, Only the big distillery have open fermenters and most of them are make of wood. The new generation of whiskey distillers are coming from the micro-brewing industry. Those brewing system have closed "jacked" fermentation tanks. I brewed for 14 years using open tanks as has many other brewer never had a problem. Finally, open tanks a cheaper to manufacture. Distiller's turn the beer into whiskey and don't have the concern that a beer bottling operation has. Bill Owens

I was asked to post this. Bill Hello. I am interested in changing our spirits at Mario Batali's Lupa in NYC to all American made micro distilleries: Please ask the members of The American Distilling Institute to send a sample of their distillates to Mike Stock, Manager. (PERSONAL) c/o LUPA RESTAURANT. 170 Thompson Street. NYC 10012 RESTAURANT PHONE 212.982.5089 MStock@LupaRestaurant.com www.LUPArestaurant.com if they dont have NYC distribution as of yet, please have them let me know as I may be able to arrange that for them as well. Thanks again Mike.

Posted December 15th, 2009 by sean@bevx.com Source: Sean Ludford, BevX Years ago when Bill Owens was pontificating, as only Bill can do, about the eminent rise of micro-distilling in America, I listened. I listened because Bill has been spot-on and well ahead of the crowd before. In the 1980s Owens was not only brewing beer but he was writing about it, as well as mentoring aspiring new brewers. Some people are bandwagon jumpers; Owens is a bandwagon builder. Owens' latest project (one of them anyway) is The Art of Distilling Whiskey and Other Spirits: An Enthusiasts Guide to the Artisan Distilling of Potent Potables. I love everything about this book with the exception of the title and not because of its untamed length. This is not a book on Whiskey, rather a fascinating and charming look at the world and history of Spirits along with Owens' personal tour through America’s micro-distillers. Whiskey just happens to be part of this adventure. The journey that Owens takes us on is no virtual 21st century tour of American craft distillers; it’s very real indeed. The numerous stories and photos included in this book have been captured by Owens himself. Did I mention that Bill is also a world famous photographer? Indeed he is, look it up! In fact, this book owes its very existence to Bill’s photography. A few years ago Owens sold a collection of photos to none other than Sir Elton John. The proceeds of this sale funded Owens’ four-month, 21,000-mile journey to the four corners of the USA. We, the readers, are the beneficiaries of this photo sale. The book takes shape and rhythm with the assistance of Owens’ longtime friend, and beverage industry veteran, Alan Dikty. The book flows effortlessly from the history of distilling, to defining Spirit styles, and then through Owens’ expedition. This is a great gift for the Spirits novice and expert alike. It’s ideal for the coffee table and the nightstand lending itself to being picked up frequently to absorb distilling facts and lore. Since it’s arrival, I haven’t gone two days without fingering through the pages of this attractive book. I bet you will do the same. Go to www.distilling.com ADI books to order this book from Amazon

Sir, This is a "big" project. Almost all of the 202 artisan distilleries in the USA build their business for less that 1 million dollars. You're in a different league. Good Luck bill owens president ADI

I need someone to convert a pencil drawing into a cad illustration of a mash-tun. The illustration would be posted on www.distilling.com bill@distilling.com 510-886-7418

Paul, call me about mashing. bill owens 510-886-7418 Have you read my book CRAFT OF WHISKEY DISTILLING? GO TO www.distilling.com

Seth Call my about buying a mash tun bill owens 510-886-7418