Hamilton1980

I'm hoping to get a contact for a co-packer, particularly one who won't balk at a "small batch" contract (500-1000 cases to start). Does anyone have a relationship with a packaging partner they can recommend?

http://www.nativewhisky.com

Hey guys,

Well, I’m finally able to say that I’m launching my first product line in March, Celtic Honour. It’ll be a series of blended bourbons I've sourced in small batches from distillers throughout Appalachia. The plan is to work the NC ABC and prove concept for a phase two scale that will include a tasting room and wider distribution.

First I wanna say this is the coolest damn community I have ever been blessed to be a part of. There's been so many of you that have been supportive and helpful, I can't even begin to pay you back. Although I know it'll be a while before I can offer anything in the way of substantial value, I promise to give back to this community when I'm able. What I would love to ask in the interim is for some guidance on a few aspects. 

First off, going into this thing as an NDP - although I have set plans to create my own juice ASAP - I want to be respected in this industry from day one. So I want to have each batch analyzed for flavor profile. I would love to get your thoughts on what would be better for the consumer. Should I get feedback from respected tasters in the community or go all out with chemical analysis? Either way, it wouldn’t be for marketing fluff, I truly want to let people to know I’ve gone the extra mile to give transparency and authenticity.

Second, I would love to put the feelers out that I'm looking throughout Appalachia for distillers willing to part with some barrels of aged product, hopefully without a huge MOQ. I've already sourced what I need for batch #1 but this will be an ongoing project and ideally I would like to ultimately have all areas of the region represented (TN, KY, VA, WVA, NC, SC, GA you get it). Thanks in advance for any guidance. Respect all around.

This feels like a long shot but does anyone have access to a source for empty irish whiskey barrels for a potential finishing project? The only caveat being I don't need a whole truckload, honestly just a couple at first. Any leads would be much appreciated.

On 5/13/2023 at 4:59 PM, Kindred Spirits said:

There are a couple questions you should ask first.

First off, are these the right size for the equipment you have to make sure you are running an efficient distillery. Second if they are the right size, are there enough of them to handle your desired production goals?

If those things are all good then it goes on to the fowllowing:

How clean is your DSP?  What equipment do you have for cleaning these fermenters? Do you plan on using chemicals to prevent bacterial growth when not being used?

How much extra work do you want to make for yourself?

These types of fermenters typically need to be kept full of ferments to maintain a level of cleanliness.  Keeping them full of ferments there typically will be enough going on with the yeast and the final ABV to prevent issues.

They are also typically round, so they would take up more space than a standard rectangular fermenter.

I realize this thread is a little dated but I'm also considering wood since my ultimate goal is to (as much as can practically be accomplished) replicate a traditional Scottish distillery and focus on American Single Malt. @kindredspirits it sounds like you have had some experience with wood. Can you expound a bit on proper cleaning on these guys? I've always heard that's the main drawback. But it can't be insurmountable or surely the scotch industry would have moved on (and I realize some have). The aspect of keeping them full as much as possible makes sense for sure. Any other insight is much appreciated.

I apologize in advance if this is a duplicate. Can anyone suggest a small-scale labeler for bottles that aren't round? (We're talking startup scale labeling here). I'm looking at a few bottles that I really dig but many have angles and the labelers I've seen that I can afford only talk about round bottle application. Thanks in advance my brothers and sisters!

On 6/2/2023 at 12:18 PM, SlickFloss said:

Will DM you in a day or two I'll get inventory list for you have quite a bit of 6-8 year which may be available pending property sale at one of our customers

Awesome, thank u @SlickFloss

What's the heat source requirement for this guy? Steam, electric? Can't tell from the specs. If electric, I am interested in talking.

Hello all,

I'm a startup interested in purchasing aged malt whiskey. It would be super helpful if you could include pricing and MOQ. All types and ages will be considered Please feel free to dm. Thanks in advance!

Shawn

As a startup with plans to start production in late spring and zero purchasing power in terms of history, this is obviously a concern. What, if I may, have you guys decided to do going forward? Any alternative options that have presented themselves? International sellers? Just curious and hoping to pick your brain for strategy. Thx in advance and good luck guys.

Hello all,

We are a startup in the planning phase and hoping to source agave spirit to bottle and sell in house, within appr. six to twelve month timeframe. Would greatly appreciate any help with a supplier. Thanks!

2 hours ago, EZdrinking said:

There is also a whisky called Virginia Highland that blended US whiskey (malt?) and Scotch. The Scotch association went after them claiming the Highland portion of their name was geographically misleading. 

Since Scotch has to be bottled in Scotland you may have to be creative with how you describe the spirit. And in terms of class/type it might just end up as just whisky, blended whisky or whisky specialty. 

I'm curious, do you know what the outcome of the dispute was? I noticed they're still using that name on an entire product line.