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paul@mbroland.com

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About paul@mbroland.com

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  • Birthday 02/01/1981

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    http://www.mbrdistillery.com
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    Male
  • Location
    Pembroke, KY

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  1. Well you somewhat answered your question without realizing it: -Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers. -Look at "corn whisk(e)y" as simply a subgenre of "whisky." It is simply a type of whisky that needs to be at least 80% corn, the other 20% still needs to be grain, but what type of grain is up to you. If you want to make a product that is classified as a "distilled spirits
  2. We have a simple model 60 and go through approximately 1500-2500 lb/week. If you plan on doing more, they obviously have models that do far more than that. http://www.csbellco.com/bell-grinders-applications.asp
  3. http://homedistiller.org/grain/wash-grain/recipes Actually some good information on this site, check it out, as well as their forums, as well as this one: http://www.artisan-distiller.org/ IMHO, it would greatly benefit you to learn the basics of beer brewing as it is legal to do and (especially for malt) will get you some practice working with grains. All whiskey mashes are basically just an unhopped beer, working with rye or corn can be a different story though.
  4. As a former soldier who got out of the military, got a PE SBA loan, and then went straight into this business, I think I can add some perspective to this. First off, your aforementioned "transition specialists" aren't bankers, lenders, or industry personnel. I'm sure many/all of them are very nice people and they MAY have some financial/business experience. However, the ones I dealt with weren't the best benchmark with regards to prepping for bank lenders, they were civilians paid by the Army to help soldiers get a job. If you know anyone in the banking/lending world that you can go backdo
  5. We're centrally located to many, in Western Kentucky, about an hour from Nashville, TN. Our class is about as all-inclusive as it gets on the production/business/starting up sides. It's only one day and we tend to fill up several weeks in advance. You can find otu more on our website http://mbrdistillery.com/Camp_Distillery.html.
  6. If you're in an area where you can visit some places, I suggest you do so and take a tour or two. There's also multiple one/two-day courses out there that weren't available not very long ago. It's a far different world than when I was in your shoes 5 years ago.
  7. Please understand that I am being completely professional and do not want to offend you. However, I wouldn't bank anything as far as actual industry numbers/decisions on this matter on what you learn on an online forum. You're talking to owner/operators and distillers that are in different parts of the country (& world in some cases), making different products that may or may not have anything whatsoever to do with your target market, with different goals and experiences. I would recommend that you find an accountant/industry professional that you can discuss this with along with other
  8. You would likely need to go through formulation.
  9. paul@mbroland.com

    Rye

    Whatever is local is best imho, cheaper (material cost), good for your story (marketing), and adds to your product's uniqueness as opposed to getting your grain from where everyone else gets theirs.
  10. I think the best way to really think about a gift shop/tasting room is that it is like running a completely separate business in itself. When we opened it was me and only me and I'd bounce from the distillery (production) to the tasting room (retail) to my office (admin) like a pingpong ball. Even with two people it can get a little hectic on an easygoing monday or tuesday if you happen to get a rush of customers. If you're in a WELL-POPULATED and/or TOURISM-oriented area, say, I don't know... Hawaii??? Or maybe New Orleans or a city like Louisville where maybe people would look for distil
  11. Folks, We've got a handful of seats left for our APR 8TH one-day workshop, "Camp Distillery" here at MB Roland Distillery in Kentucky. Also, if there are any slots left after March 1st, the cost goes from $350/person to $400. We cover mashing, distilling, bottling, proofing, general spirits regulations, licensing planning/considerations, marketing/distribution concepts, and a little bit of whatever the individual attendees direct the discussion towards. This is a highly beneficial course for those with no direct experience in production & marketing as we present it to you from the pers
  12. The TTB website, WWW.TTB.GOV, is a wonderful thing. If you plan to get into this business you need to learn it well, specifically the regulations and the reporting requirements. All distilled spirits report forms can be found: http://www.ttb.gov/spirits/forms.shtml Excise Taxes in particular: http://www.ttb.gov/forms/helpful_hints500024.shtml
  13. If you have a solid plan to do mostly, if not all, retail sales, a 30-50 gal could get you going. However, if you plan to do any real amount of distribution, I'd start at 100-150 gal, depending on your process. If you're in the world (budget) of much larger than that, you should already know the answer, be able to figure it out, or be working with someone that can answer/figure it out for you.
  14. We have built ourselves up as a destination, but it's taken 3+ years to do enough business to really rely on and we're just outside a city with over 100K people and one mile off the interstate, we also hold music events during the summer where we'll have 500+ people out here on one saturday. IMHO, you need to make your plan to assume that retail business (if you can sell on site) is just gravy, plain and simple. With time, effort, and ideas that draw people in you can make money, but a few interested folks coming in due to initial media-related buzz is about as good as you should expect. Wi
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