Jump to content

Search the Community

Showing results for tags 'aged'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Business Opportunities
    • Speakeasy
  • Producing Product
    • Equipment
    • Hand Sanitizer Production
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive [Closed]
  • Career Archive
    • Help Wanted [Closed]
    • Job Wanted [Closed]


There are no results to display.


  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Product Groups

There are no results to display.

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start





Website URL







Found 7 results

  1. I am looking to buy aged Kentucky or Tennessee bourbon. 5 to 20 barrels 3 years or older Still in the barrels (or in a tote but dumped only, not filtered or proofed) You can provide samples Please click on my profile then click on Message to contact me directly. Thanks!
  2. I have attempted several times to get confirmation from the TTB to no avail so I am hoping you can assist. I have started a rum distillery. We are not ready to bottle so thought we would put in new and/or used oak barrels; however, I don't know if we need to get formula approval. The rules state formula approval is required before production. The rules state Formulas for rum are only required if harmless coloring doesn't exceed a total of 2 1/2 percent by volume of the finished product. How will I know if it exceeds if I can't put in the barrel first. Your insights would be greatly appreciated! D
  3. Cask Aged Apple Brandy, Double distilled, batch process, aged in used 59 Gal. (225L) Virginia Wine casks. Ranging from 1 year to 3+ years in wood. >36 mo…. $5500/cask 24 mo- 36mo…$4500/cask 12 mo- 24 mo….$4000/cask <12 mo….$3500/cask In bond transfers only. Woodsmillva@gmail.com
  4. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
  5. Approximately 670 Wine gallons at 93 proof 3yr Canadian whiskey for sale (approx. 620pg). Will be offered in 275wg IBC totes FOB ferndale WA 98248. This was for a private label client that is no longer with us and we would like to free up space. looking for $5.00 per proof gallon or best offer. Can send samples to DSPs as well. Thank you Jesse 1.360.929.4441 jesseparker@distillersway.com
  6. Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  7. I'm trying to figure out what makes one apple variety better for apple brandy than another. I know that calvados producers use a lot of different varieties, so there is no one absolute flavor profile. Conventional wisdom (and my personal experience) is that acidic varieties tend to produce a harsher--or shorter spirit. Other than that, I'm not sure what to look for. Calvados producers are generally also producing cider and what's great for cider might not always be the best for Calvados and it's hard to find information that makes a distinction between cider and calvados varieties. Anyone have any knowledge/experience that they are willing to share?
  • Create New...