Shaun.B

Curious question, not to hijack thread. Does anyone know statistics of locations closing compared to places opening. I know it's a loaded question and most of it is from word of mouth, but I seldom hear of anyone shutting down. You always here the good stories but unfortunately never hear about the other side of things.

Check out leopold distillery. They have a 3 chamber. Quite interesting.

Hey all, after chatting with a few other distilleries, starting proof point has come up a few times and curious what others would think or recommend. After a distillate, are you proofing down to a starting point of say 120, 100 or 80, if you're not getting around in a timely manor to flavor / bottle? Say if you need to keep in a tote for a bit. And secondly, if using a simple syrup as part of your flavoring, are you just using syrup to bring it down from 80 to 40 proof (1:1 ratio)? Or is it a mix of syrup / RO. Most is personal preference, just curious what others opinions are, thanks all.