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.

13 hours ago, navenjohnson said:

What is your price per barrel for these? 

What proof it is currently at?

How many are remaining?

 

 

 

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

On ‎11‎/‎6‎/‎2018 at 11:42 AM, BLS-RI said:

Do you still have these and if so what were their mash bill if not the same.  We are a small start up and looking to purchase some barrel to help get us through the first few years as we begin to barrel our own bourbons.  Realistically looking for 8 to 12 barrels to start.

 

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.

What should the hose for pumping 140 proof alcohol be made of?

We are hoping to use a clear hose, but it doesn't really matter.

We just do not want a material that could be dangerous

or produce off flavors.

Any help would be appreciated.

What should the hose for pumping 140 proof alcohol be made of?

We are hoping to use a clear hose, but it doesn't really matter.

We just do not want a material that could be dangerous

or produce off flavors.

Any help would be appreciated.

Thanks guys.

If I may ask another quick question....

If I am using milled corn, and want to use rye and barley also, should I also

use milled rye and barley, or would rye and barley flour work?

Thanks.

I was just told that flaked barley malt will not have the desired enzmes

due the to process that they undergo.

Does anyone know if this is correct?

Also, if it is, what are the options of getting barley malt preground, with the

desired enzmes?

Thanks.

Does anyone know who pays the Louisiana excise taxes- processor or distributor? I am getting two different answers from the state!

Thanks.

Hey guys,

What should be removed from city water? I know iron should be filtered out, but what else?

Will fluoride harm the product?

Are there any "good" minerals?

Thanks!

Aren't there great benefits of a soured mash?

Can anyone share them?