Volstead

2 hours ago, Southernhighlander said:

Silk that's all very interesting and makes sense, but what about the flavor of the white dog.  The sour mash white whiskeys that I have tasted, taste very different from the sweet mash white whiskeys.  It has been my understanding that the sour flavor in sour mash works better with the barrel for Bourbon.

There is a prohibition story from our valley, where shiners were topping off aged whiskey in the barrel with new make, aging for a relatively short period, and then bottling. I have no idea if this is something that would even taste good or would be worth recreating beyond historical recreation, but the idea of using a sweet mash vs sour for the new make peaked my interest. I was wondering if you had insights on this that you could spare. Thanks

Welcome Chris! My wife and I were posted in El Paso for a bit, and spent a few weekends up in Las Cruces while we were down there. Where are you going to be opening in Las Cruces? 

Turbo, did you ever try those Yaquiba cigars while in Haiti? I enjoyed those with Barbancourt or some good clairin if you can find it. 

Hi all, I am a long time lurker, first time poster. My wife and I moved back to her hometown in Western Minnesota a few years ago. We looked at opening a meadery or cidery after moving, but we eventually decided on a distillery. We joined ADI last year after lurking and reading the forums for the past 3 years. We have been trying to learn as much as we can about the craft and the industry, and we are really excited about the spirits coming out of our state and being able to promote these in our region. It looks like we will finally be moving forward as we move into a space later this summer and start our applications for the fed and state permits. So I wanted to briefly introduce myself and thank everyone who has been posting questions and answers over the past few years. There is a tremendous amount of wealth and experience here that we hope to continue to learn from.