Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Mr_Whiskey

  • Rank

Recent Profile Visitors

1,414 profile views
  1. Most folks out there making great whiskey reach a point fast where they realize their distillery is not making enough whiskey to meet future anticipated demand. The vast majority of us have all started on batch or pot stills, which are difficult to grow production with as demand increases. Any folks out there considering adding a single pass continuous column to their operation? If your distillery and whiskey sales are growing is a continuous still and option you have considered?
  2. Californias law changed not too long ago to allow you to pour more than 1.5oz but there are some stipulations on it that requires your to be distilling the product your self. Check with your state guild or the San Diego guild, to get some guidance and what your allowed to do
  3. rinse your bottles with spirit before filling. This should remove any residue from manufacture
  4. Looking to start a Craft Distillery and Speakeasy in the midwest.  Please send your info to charlie@88mgmt.com.  

  5. Mr_Whiskey

    Fruit flavoured Gin

    @Ant Care must be given to stabilize fruit color. The shade of lovely pink from the strawberry will likely degrade to an ugly shade of yellowish brown rather quickly
  6. Congrats on the step forward Van! Onward and upward
  7. The commercial Ice maker had cost a hair over 2000 and was money well spent as we never ran out of ice on even the busiest day. It cranked out about 300 pounds a day. It was supposed to be able to make more, but thats only if it is in a cold room with cold incoming water
  8. for batches that small a paint or drywall mud mixer chucked up in a drill can provide adequate aeration, if you mix near the surface of your mash for a few minutes.
  9. Monitoring the affluent leaving the bottom is achieved via temperature probes. If the temp several trays above the bottom is 212 and the bottom of the column is at 215 degrees this information would confirm that nearly all alcohol has been extracted from the beer.
  10. Head Distiller with 3 years of distillery management experience looking for work in Western United States. Extensive experience with build out, set up and operation of pot stills and a continuous column still. Extensive mash bill formulation and recipe formulation in the production of whiskey, vodka, gin and rum. Please send me a message Ill forward you my resume.
  • Create New...