JGM

Your about a year to early lol. But more than welcome when we're ready

My partner has been to limestone. We went to old pouge in Maysville, and I have to say they are making an exceptional product in a very small space. Maybe 500 sq ft for the still 4 fermenter s a mash tun tasting room and barrel storage. Very nice people great booze and a beautiful vendome still.

Last time we spent to much time at vendome and ran out of time to stop anywhere else. Its hard to walk away from there copper work

Thanks . That's a quick trip I will definitely make. We look forward to trying everyone's booze, and buying some bottles.

Sorry for the double post admin.

My partner's and I are heading from the Cincinnati area to the Louisville and Lexington area. We are looking for some smaller distilleries to stop by if anyone would like to extend an invitation. We will be going next week some time. Were not really interested in the big ones

My partner's and I are heading from the Cincinnati area to the Louisville and Lexington area. We are looking for some smaller distilleries to stop by if anyone would like to extend an invitation. We will be going next week some time. Were not really interested in the big ones

thanks rick. those are my thoughts exactly. One of my partners keeps looking at buildings with wood floors. i keep trying to tell him that it would will be impossible to get clean and will run the risk of fire, by soaking up anything spilled. Figured i'd settle it here lol.

i cant find anything on line regarding this, but can only assume that you need a concrete floor or other hard cleanable surface for a distillery, we are in the process of finding a location in an old buisness distric and have run accross this question many times. Any exsperience with this issue would be greatly appreciated.

Guess that new still will get some use for sure. Good luck and congrats!

we have looked at many manufactures and are still considering a few Vendome being one of them. Vendome is only about 45min from us. They obviously create a tried and true product, but are a little on the upside as far as exspense. To give you an idea we have set aside about 35,000 in our capital budget for the still. Our quotes for the most part have been under that for around a 100 gallon complete unit. Every time and every way we run our numbers for what will be both a retail and a distribution sale we have come straight back to the same answer. A 50 gallon will do it, but a 100gallon will save us if it takes off well. It's always a gamble until you see real world numbers on what the market will bare when your up and running. Thanks for the replies.

Yes that is kind of what I was saying in the original post. What size did you start out with? The initial investment is always a big deal in the beginning. We are just at that point to where we don't want to go to small and not be able to keep up with demand, or to big and price ourselves out with to large of a capitol investment.

Do you feel that you out grew that fast or wasit a good jumping point.

Just wondering what size still everyone started out with. We've recently been working with Vendome on a 100 gallon with an 8" 4 plate column, but were also toying with the idea of starting with a 50 gallon and then keeping it down the road for recipes and small runs. The 50 gallon still is deffinatly less exspensive, along with all the other tanks and equipment, but we don't want to outgrow it to early. Mike

We are in the Northern part of the state.