pressure9pa

Can you explain your hesitation to carbon? The purchase needn't be expensive.

I guess I should have read the bottom of the post. Thanks for the clarification.

2G, is that the thread you meant to link? Looks like it changed.

I think we're boxing ourselves in when we say "quick". I'm not pictuing a method to instantly make a high end bourbon, but I think the ability to condense 15 years into 3-4 is what will one day be solved. Some say simply cycling the warehouse temperature does this to an extent.

I completely agree that the aging method of barrel-and-wait will one day be considered archaic. However, whoever breaks the code will have both a scientific and a marketing hurdle to clear.

Thanks for posting Rick, do you mind going into more detail about how the grounding was set up? I'm picturing a pretty simple attachment on all applicable containers, just wanted to make sure I'm not missing anything.

Welcome. Plenty to learn here.

Welcome to the forums, and Congrats!!

Welcome aboard, and best of luck to you guys.

I don't believe it will be to the same extent. I think in general, the big boys in our industry didn't participate in the race to the bottom of quality and cost to the extent that A-B, Miller, et al did in the beer industry. The large brewers opened the door wide open for craft breweries to eat away at their market share. The distillers certainly cut a few corners, but not nearly to the extent of the brewers. This is why I try to be more conservative whenever I look at a total available market 5-10 years down the road. Don't get me wrong, I think our industry is on the rise, I just don't think it will boom like the beer guys are seeing.

2G, it would be appreciated if you could post the results of your inquiry - in generalities of course. I would guess your assumtion is correct, but I've been wrong before.

Welcome aboard.

Thanks TG.

Welcome.

Welcome Aboard.

Congrats!

Just a note, I have heard from my limited experience in talking with distributors that retailers prefer a 750 mL or 375 mL bottle, but many restaraunts prefer the 1L. It's a little off topic form the OP, but wanted to throw it in based on the above comments.

I'm not directly affected, but congratulations.

Congrats.

Agreed. FOB West Coast I assume?

Thanks for the post VB, I'm sure I'm not the only one finding it very helpful.

Someone on here posted a while back of making some practice batches using each ingredient seperately. That way you get a feel for the strength and flavor of each piece. I know you are still looking for a starting point, but I thought this would be helpful as well.

I've not explored this as far as spirits go, but in my other career my firm used this website for help. It might be worth some exploration. www.export.gov

Thanks for the post. I'm not trying to be difficult, but I was wondering if only attending the "other" half would be offered. Ie, planning, regs, and formulation without the production portion. That's what I am really looking for in a class. Regardless if it works out for my partenership group, I hope you have a good turnout. Your black dog is one of my favorite products, and one of the examples I show people of what a micro can do.

Don't worry about any specifics to make it able to be called "Moonshine", as term is only for illegal production, not any specific recipe. "Legal Moonshine" is a technical contradiction, even though it is starting to gain some traction in practice. That said, corn and sugar are the most commonly used ingreedients, probably a higher concentration of sugar due to cost.