bourbonstill

Good Morning All, I just want to update everyone. We now have three year old barrels for sale of our award winning bourbon. 53 gallon barrels-number 4 char- They average around 110 proof. 80% corn 10% rye 10% malted barley Contact me at matt@louisianalightning.com if you are interested.

We have 32 barrels at an average of 110 proof. We are asking for $1,900.00 each and will take offers.

Yes. We do still have inventory. The mash bill is the same for all barrels: 80 percent corn 10 percent rye 10 percent malted barley Any interest?

Good Evening All, I have 2 1/2 and 3 year old bourbon in 53 gallon barrels for sale. This bourbon has won awards in both competitions that we have entered it in. I have 32 barrels total - 24 three year old and 8 2 1/2 year old. Contact me at matt@louisianalightning.com if you are interested. Thanks.

Does anyone know how to adjust to true proof when the temperature is over 100 degrees F?

Anyone have the results yet?

Unfortunately I cannot make the conference this year. Will anyone post the results of this year's spirit competition on the forums or the website Tuesday night?

It is a whiskey, but I think you can market it as a moonshine. I know other companies market whiskey as moonshine. You may have to whiskey somewhere on the label.

What proof are you distilling your moonshine to? Are you adding sugar? That should help decide the classification. Some moonshines are whiskey, while I've seen some that are grain neutral spirits. You can also refer to the ttb regulations. I hope this helps.

Does anyone know how some distillers are flavoring their product? I have seen both aged (Bird Dog) and unaged (Firefly) whiskies flavored. I have also noticed that many of them are under 80 proof (Jack Daniels honey for example is 70 proof). Can anyone explain this? How are they flavoring and how can it be under 80 proof?

Hello all, Where do you guys send your products to verify the proof? Does anyone even do that, or is all testing conducted in house? Is it necessary? Thanks.

What do you guys use for your dilution water? Reverse osmosis? Carbon filter? Distiller water? Are any truly necessary? Thanks.

How can proof rise? Does the water evaporate faster than alcohol in the barrel?

I just received four barrels from McGinnis this week. I have not used them just yet, obviously. While we are on this topic, I would be curious to hear at what proof others barrel their whiskey/bourbon. Also, I keep reading about barrel strength bourbons at above 130 proof. Does anyone know how this is possible as the regs clearly state that 125 proof is the max?

Thanks everyone for your help.