O.T. Distillery

Some micro-distilleries are using C&H Yellow D (dark brown sugar), or raw sugar for making rum. Champagne yeast is generally used to produce a higher alcohol content and less off flavors. However, bread yeast can impart a fuller more complex flavor. This all depends on what you are using and how you distill. Used whiskey barrels are nice to use since they impart a slight oak flavor and are cheaper than new barrels. However, when using used whiskey barrels, be sure to rinse them thoroughly, or re-char them. I find this important to keep the rum from tasting more like whiskey and less like rum. Rogue dark rum is a good example of this. I'm not saying that it is a bad spirit, but it tastes more like a weak Jack Daniel's than it does a rum. Just my two cents. -Tyler

Packed columns work great for home distillation (where legal). However, when making large batches, it requires a wider diameter column so that more power (or heat) can be used; this way, you are not sitting next to a 3 inch wide column for the next 12 hours. When we move to wider columns, it is much easier to use plates than in is packing. Remember, a packed column is generally only used for making vodka, or GNS. Plate columns are a lot more versatile. -Tyler

Thank you guys for your input. Are there any bottle fillers that you would recommend? -Tyler

Does anyone have any experience with the Xpressfill systems? You can check them out at www.xpressfill.com Looks like it would be a better alternative to the typical gravity filler. -Tyler

I also wonder if the TTB would allow volumetric measurement as a form of determining final product proof. As an example, lets say we are making a liqueur at 40% ABV in a 100 gallon batch. In this batch we will need 42.105 gallons of 190 proof GNS. We can add this amount to the mixing container and fill to 100 gallon mark with our flavorings/sugar/water. However, there is always a margin of error. Depending on your flow meter accuracy, or your tank markings, you might have a 100 gallon batch of 39.5% or 40.5% ABV. This brings into question, how much variance is the TTB going to allow you to have on a finished product? This also brings into question the standard of fill variance. Maybe we only have 748ml in a bottle instead of 750ml. -Tyler

Oregon allows it. (2) A distillery licensee may: (a) Permit tastings of the distilled liquor manufactured by the distillery. The tastings may be conducted on the premises and on at least one other premises owned or leased by the licensee. The licensee must purchase the distilled liquor from the commission. ( Apply for appointment as a retail sales agent of the commission for purposes of retailing only distilled liquor that the licensee distilled in Oregon at the two locations at which tastings are permitted pursuant to paragraph (a) of this subsection. (3) Notwithstanding ORS 471.392 to 471.400, a distillery licensee may also hold a full on-premises sales license for a location at the licensed premises of the distillery and a full on-premises sales license for one other location. All distilled spirits sold under the full on-premises sales license must be purchased from the commission. -Tyler

I am sorry if I have ruffled any feathers, not my intent. I do appreciate the advice that you all have given me. Keep up the good work guys. Good luck in your businesses. -Tyler

Hello, I was wondering if anyone had a list of suppliers of grain neural spirits, and the average price they charge. Just thought I might save having to call all of them. Also, I was wondering if anyone has a personal preference on suppliers. Is there anyone that I absolutely should not buy from? Does one company produce a cleaner tasting product than the other? Thanks for the help guys! -Tyler