AB1965

8 hours ago, SlickFloss said:

Define "the taste of gin". It is a blank canvas waiting for you to steam infuse or macerate any expression onto it. If you don't like juniper hide it in the botanical bill completely or use it as a minority complement. Or don't make it its your distillery.

 

How long are you aging your whiskeys for? You can be more lenient on your heads cut on certain whiskeys depending on your plan for aging. i.e. when we lay down our malt whiskeys in vintage cooperage and know that we are going to let those barrels really get gray in the beard (9, 10, and 12 year minimum plans) you can be more lenient on your heads cut because those are going to volatilize out first. Just something to keep in mind

Minimum of 2 years but moving to 4 as a standard  

On ‎16‎/‎04‎/‎2018 at 12:54 PM, SlickFloss said:

He makes a very valid point. if you are going to bring an unaged whiskey to market you need to design a different distillation procedure. Tighter heads and tails cuts, I would be pickier about my source materials, and yeast as well would be something I would do differently compared to a whiskey that was going to age longer. I think where you are missing his point in that he agrees w me that calling unaged whiskey moonshine is kinda kitschy and lame... Gin can drive bills if you can make a good gin, bitters is another one you can utilize to drive cash flow, but if you can't make good gin you probably can't make good bitters.......

 

We don't change our distillation procedure between our Whiskey and Corn Whiskey. The heads and tails cuts are tighter than a fishes ahole and that is our normal operating procedure. Our raw materials (in this case corn) is a premium Australian variety so we get a consistent profile every time. 

We don't make anything we are not passionate about and personally I hate the taste of gin and we did consider bitters but the market here for them is very small.

@southernhighlander 

Here are our stills.

We do not call our Whiskey "Bourbon" for obvious reasons and the Charter naming might be a go, thank you for the bit of history and your kind comments

@Roger 

Yes, it would have been better described as  "We make whiskey in Australia in the manner that you make Bourbon in the US, and we are wondering, how sales are in the US for Distilled Spirits Specialties, that are essentially fruit flavored cocktails sold in jars with screw on lids ?"  

4 hours ago, MGL said:

Is that so? Is yer website badly out of date or r you really only in a couple dozen stores?

If you think unaged whiskey has fantastic repeat business then u probably would be overwhelmed by how much even a mediocre gin sells.

Nice troll mate and fantastic grammar! Do you actually own a Distillery or are you just here to stir shit and give bad advice?

5 hours ago, MGL said:

Anyone  legally making "moonshine" should be making plans of how they gunna liquidate there distillery when it goes out of business. Its the dumbest thing going on in our industry.  I'd at give someone a little respect if they said they were makin unaged whiskey or corn whiskey (i still question anyone who buys the stuff because its fing gross!)

Pity you felt compelled to hijack my thread!

We make Bourbon but as a secondry product that is quick to market, we produce an Apple Pie Moonshine. I could have went down the gin market but cannot stand it so this was a logical step. We have major retailers selling our product with fantastic repeat business. 

You are welcome your misguided opinion.

On 2/24/2018 at 5:09 AM, bluefish_dist said:

My experience is that it doesn't sell well on the shelf.  Other spirits certainly sell better. 

It is something that some people really like, but it's not for everyone.  Definitely a niche market.  

Here in Australia it is a whole new line and ours has been going really well. The stores that stock our products, sit them in the Bourbon area. On average per store, they are selling between 10-12 bottles per week, per variety (ie; Apple Pie Moonshine) and a high percentage is repeat customers.

I think it can be a new successful spirit category but I was curious on what was happening with the legal shine market in it's homeland. 

Hey all,

I am looking for industry data (US Sales) for legal Moonshine and year on year growth. Can anyone point me in the right direction?

As another poster quite rightly pointed out, your market isn't here.

All the best.

45 minutes ago, dhdunbar said:

My last word on this, I promise.  Bottom line .  American style is governed by US regulations.  That said, "American style" is the same in Tasmania as Tulsa.  If you want to know if someone is making American style whiskey anywhere "outside of the US," you have to know what American style is. 

That god for that!

Forget I asked

21 hours ago, dhdunbar said:

Since you know what the standards are, then you know the questions to ask.  So, rather than asking, "Is there anyone who makes American style whiskey?" ask, "Is there anyone, outside of the United States,  who makes a whiskey with a mash bill of grain only, with 51% or more of a single grain, that is distilled to 160 proof or less, aged in new charred oak at not more than 125 degrees proof, and bottled at not less than 40% abv?"  

That is not ambiguous.  

"American type" is ambiguous because a lot of people are going to try to answer your question who don't know what you already do, what American type means.  

It is also ambiguous, because as the term is used in US regulations, "American type" also includes "a mixture of neutral spirits and not less than 5 percent on a proof gallon basis of whisky, or straight whisky, or straight whisky and whisky, if the straight whisky component is less than 20 percent on a proof gallon basis."  The answer to your question would be "yes" if there is someone, somewhere making that sort of NSG diluted product.  However, I think that is not what you want to know.

 

 

I did ask, "outside the US" see initial post.

4 hours ago, dhdunbar said:

So your question is really whether anyone elsewhere is making whiskey in the manner in which products that would allow them to import them into the US if they are labeled, for example, as "American Type Rye."  This is not easily answered, because, unless some in  Mozambique wants to export their product to the US, the person has no reason to label the stuff as "American."  Frankly who outside of the US gives a hoot?  Who in Johannesburg cares that the whiskey down the street is made in an American style?  I wouldn't and don't.  And given the propensity to play with aging rule so that nanoseconds suffice, I think that a lot of US producers don't really care either. 

 

As stated already, I know all about what constitutes "American Whiskey and Bourbon".

In addition, I am not looking to export/import either.

Who gives a hoot? I do as I am trying to ascertain if there are in fact other Distilleries around the globe that make Bourbon style Whiskey.

10 hours ago, Foreshot said:

Like Champagne, Bourbon is a protected name for the American product. You can find it made outside the US but it will not be called bourbon. 

http://www.fredminnick.com/2014/06/04/australian-distiller-labels-whiskey-bourbon-others-use-term-marketing/

Yes I know all that, I was just trying to find any other American Whiskey Distilleries outside the US.

Hi All,

I have been researching whether there are any American Whiskey style (bourbon) Distilleries outside of the US but have been unable to find any other place. Does anyone know of any?

On ‎9‎/‎08‎/‎2016 at 7:50 AM, bluestar said:

What do you call it legally on the label in Australia?

Premium Whiskey, Caramel Whiskey and Rye Whiskey.

Hi all,

My Distillery is only 18 months old so I am a newbie here. Baldwin Distilling Company is located in Canberra, in the Australian Capital Territory. I specialise in American style whiskey (Bourbon).

Great to meet you all