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Found 17 results

  1. I'm looking to understand the costs of barrel aging a product so I can project a financial model for a small to medium-sized spirits brand: How many barrels of aged spirit would make the project commercially viable? 10, 20 40 barrels? What is the cost of wharehousing for four years? Cost of wharehousing maintenance? What are other costs associated with aging spirits?
  2. I recently read a new study published in Vine and Wine Open Access Journal . Here's the URL: https://oeno-one.eu/article/view/909/4304 The authors studied the transfer of oxygen through oak and between oak staves in a barrel. They found that whether the oak is wet or dry, there is no--or nearly no--oxygen transfer across the oak . Here is a quote, " "At the end of the measurement period, the dissolved oxygen level is lower than 0.5 mg.L-1. We can consider that oxygen transfer through imbibed oak wood is seriously limited because no oxygen transgresses through t
  3. until
    BLENDING AND MATURATION WORKSHOP FRIDAY, DECEMBER 7, SATURDAY DECEMBER 8 AND SUNDAY DECEMBER 9, 2018 IRONROOT REPUBLIC DISTILLING – DENISON, TX. INSTRUCTOR: NANCY FRALEY, NOSING SERVICES Click here for more details and to Register
  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
  5. The Slow Distillation Movement Hubert Germain-Robin Being an aficionado of the Slow Food Movement since the beginning, I would like to add another antidote to the tyranny of the fast food industry and the frenzied pace of modern culture. Slow Distillation By using ancestral methods of distillation, when time was not such a pressing issue, one would conduct the distillation at a slow pace to be able to separate with precision the different components, to make clean cuts and to respect the temperature during the gathering of the distillates. With today’s h
  6. Looking for people's thoughts on solera aging whiskey. I see several companies have offered up version (Hillrock, Blade and Bow, Samuel Franklin). I know Solera aged rums, brandys, cognacs, etc. are well respected. Allegedly provides for greater consistency of product and a smoother product. Any feedback would be appreciated.
  7. Hi everyone, I've been barreling bourbon for a little over a year now in 15 gallon barrels. My oldest barrels are about 13 months. I have a few questions about knowing when they've reached their peak quality and should be removed. 1) How long do people typically age product in 15 gal barrels to get the HIGHEST quality bourbon. If time was not a factor. I'm in the northeast US, we get all 4 seasons and have big seasonal temp swings. I realize this question can vary depending on a lot of different factors. Just a ballpark range would be helpful. 2) How would you describe the taste when it get
  8. Hi - Kelly here from Black Water Barrels. We are a brand new cooperage located on the East coast in South Carolina. I'm here to learn from you all, and to contribute when I can. Usually when I say I am from a new barrel company people want to know how they can order (barrels aren't so easy for craft brewers/distillers to come by!) Here is the contact information: Greg Pierce, President 803-465-3865 Melissa Stokes, Sales 803-312-1343 Thanks, and I am looking forward to working with all of you. Kelly BlackWaterBarrels.com
  9. Looking for 200L to 300L stainless steel tanks (loose lid or floating lid ok) for our lab R&D. LD Carlson is out of their Marchisio tanks the duration, and others are too pricey for what they are. Immediate need, will carry shipping cost. Thanks!
  10. It would be a tough sell because I can or anyone can buy sea salt buy the pound and mix it in to the spirit. Why Would I want to buy a special barrel with it in it. And on the cellular level??? Really, here is how I look at it... Wood, just like many other plants is made of cells or pockets. Not like human cells. Anyway, mix up salt and water and pour it on the wood. The cells absorb the liquid, water dies out, salt left in cells. Or Look at it this way.... When we where all little kids we put the potato in the bowl full of food coloring and in the potato turned that particular color. Sam
  11. I have just received a shipment from Spain of Oloroso Sherry casks of three different sizes, 64 liter, 125 liter and 225, supply is limited and sales will be on a first come first serve basis. These casks are of excellent quality, finished and sanded by the manufacture, and are a once used Oloroso. Please contact us at Speyside Cooperage Kentucky Inc. for priceing http://speysidecooperageky.com/, speysidecooperage@windstream.net
  12. Can someone recommend a few good technical books on the topics of spirit blending and aging?
  13. I work at a distillery in California, we currently store our barrels on their heads on custom made pallets. All fine and dandy, they are 5'x5' pallets and they work just fine. The two problems I have with them: 1) They take a lot of time to construct where I could be doing more important things around the distillery. 2) Being larger than standard size, they take up more space and pose challenges to moving logistics and destroy our storage efficiency. Having seen other distilleries and rickhouses where they also store their barrels on their heads, I noticed that not only do they use pal
  14. I will personally be inspecting and hand picking out the following barrels in France, Portugal, Spain and Madeira in mid August. They will only then be emptied, repaired if needed and shipped over. The prices below include ALL foreign transport fees, customs in both countries, USA fees, ocean transport and domestic transport to Denver. All that's left is getting them to you from Colorado. Pictures, Producers and more info available upon request. Tawny Port Wine barrel 225Ltr: $440.48 Madeira Wine barrel 225Ltr $433.82 Cognac Cask 270Ltr $495.00 Muscat Cask 400Ltr: $440.00 Oloroso Sherry
  15. Hey everyone, I have a client that is thinking about aging some grappa i made for them, but as i have never really put anything into wood, i must admit i am at a loss on how to counsel them. I was hoping there might be some folks on here willing to share some information/technique I believe most spirits go into wood around 138 proof, is that about right? and if thats the case, would the same application apply to grappa? Im not yet sure which kind of barrel they are planning to use, if they will be used wine barrels, new barrels, etc, and i know that will affect the technique to a degree, but
  16. Greetings Having forecasted a shortage in wood, and an increase in demand, we took the initiative to prepare We are currently taking on a limited number of new customers, as our capacity has recently increased Investments in new machinery, wood sourcing, and new leadership in the cooperage have all contributed to this Currently we have 2 pallets (36/pallet) 10 gal char #3, and 3 pallets (60/pallet) 5 gallon char #3 in stock The barrels are all 2 year air dried American white oak email or call for pricing these barrels will not be around very long richard@thebarrelmill.com, 800-201-7125
  17. Anyone experience with aging their spirit in previously used bourbon barrels? If so, I am curious about the number of uses that can be expected. I know the extraction of flavors will decrease with each fill and empty, but is there any kind of rule-of-thumb here? Any help will be greatly appreciated. The cost of barrel experiments in Hawaii is quite a bit higher on the mainland due to our outrageous shipping costs. I would like to simply avoid any obvious mistakes.
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