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  1. We started with the system as soon as we had recordable transactions and equipment. I think it has been incredibly helpful to be set up from the start. We hit the ground running and wouldn't have time to devote to a proper implementation if we tried to do one now.
  2. It would be great if ADI or ACSA did that.
  3. “It was shocking to run out of our house to see a large part of our business going up in flames,” said Blain Roberts. “We do not know the cause of the fire. At the time, we were distilling water.” Assistant Fire Chief Daryl Brown said that the cause of the incident is under investigation, noting that the family said they thought it may have started with some overheating equipment in their distillery process. There were no people in the building at the time of the fire and no one was injured.
  4. https://greatnorthwestwine.com/2021/05/16/fire-destroys-distillery-at-westport-winery-garden-resort-in-washington/
  5. https://www.eptrail.com/2021/03/12/elkins-distillery-fire-deemed-accidental/ Failure of the still.
  6. Once again, would be very nice to know exactly how this happened. We should all be keen to learn. Lots of photos of thier setup and install on Instagram. Glad noone was hurt.
  7. We too have a propane fired boiler (Parker). We use way less propane than we had planned for. A good thing and a good lesson for us was to over budget everything.
  8. Just bringing this back up. Anyone out there know what happened so we can learn from it?
  9. Any more information on what happened here? I would like to know. Hoping someone is willing to share. https://www.9news.com/article/news/local/elkins-distillery-fire-estes-park/73-db079654-b986-4813-ab2c-e4691e92c0d9
  10. We did not sprinkler. We chose to do a 2 hour firewall in lieu. With sprinklers we would only have to do a 1hr firewall. 2hr wall, with appropriate 2 hr windows and doors are a significant expense, but in our case, sprinklers were not feasible. FYI a tasting room and production area are two different occupancies in many scenarios for several reasons. Hence, the need for fire separation. Also, technically the ttb doesnt allow a tasting room in a DSP, another reason for physical seperation.
  11. Sprinklers were way out of budget for us due to california regulations and our rural location. We had to 2 hour firewall all walls and the ceiling. Even the adjoining business walls. If I recall, the distillery was the side that needed the sprinklers.
  12. My two cents: almost everyone who has come into our tasting room so far comments on the large windows looking into production. It is a huge boost to the ambiance. And, as NotSure pointed out, I believe it increases sales/awareness of what we do here. One consideration is cost. In our set up (no sprinklers) and local we needed 2hour fire glass. Not inexpensive at all, difficult to install, long manufacturing lead times. In my opinion, there is no other way to go. https://www.instagram.com/p/CHjGVISsMyE/?igshid=172asc7to8wfi
  13. Did you happen to find a good solution for this bottle? We have the same issue in addition to a wrap around two part front label.
  14. Do you have access to propane? We use propane at our facility for the steam boiler. So far so good.
  15. Did you ever find a source for these? Also, looking for any 3+ year bourbon sources out there. Thanks
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